What Are the Characteristics of the Different Chard Varieties?

Swiss chard is a leafy vegetable that can be used raw or cooked. There are two fundamentally different types of chard, the so-called stalk or ribbed chard and the cut or leaf chard. Both types differ in appearance and use.

The stalk chard is also known as rib or cabbage chard. The prominent feature of this chard variety are the protruding central ribs of the green leaves. The ribs are often lighter than the rest of the leaf and may have a whitish or reddish tint. In addition, there are the long stems that give this chard variety its name. Leaves and stems together are eaten in a similar way to asparagus, which is why Swiss chard used to be known as “poor man’s asparagus”. If you want to reduce the cooking time of the swiss chard, you can also cut the leaves and stalks into small pieces before cooking and cook the stalks first and add the leaves later.

The second of the two known types of chard, the so-called cut or leaf chard, is sometimes also referred to regionally as Roman cabbage or biting cabbage. It has narrow ribs and broad leaves. The leaves of this variant are also slightly smaller and the stems narrower than those of the Swiss chard. In contrast to the annual Swiss chard, this chard variety is hardy and sprouts again in spring. Even after a cut, leaf chard will sprout new leaves. Leaf chard can also be used as an ornamental plant, as some varieties sport decorative red and yellow petioles.

If you want to use leaf chard in the kitchen, the vegetable is usually used in a similar way to spinach. The leaves can be eaten raw, steamed, marinated, or baked as an ingredient in casseroles. Leaf chard can be prepared particularly quickly and nutrient-sparingly by blanching it. To do this, put the vegetables briefly in boiling water, then quench them in ice water, and finally toss them in a little salt, butter and sugar to enhance the natural taste.