Beauty

Chard, also known as leaf beet, is an ancient variety of beet where the roots are not eaten but are valued for their bright leaves and stalks. These aerial parts of the plant are rich in vitamins, minerals, and antioxidants, surpassing ordinary beets in nutritional value. In early spring, leaves are especially beneficial for preventing vitamin deficiency, and are also recommended for people with diabetes, hypertension, obesity, and anemia.

The culinary use of chard is diverse: salads, stuffed cabbage, beetroot soup, and vinaigrettes are made from leaves; stalks can be eaten raw (finely chopped) or cooked (boiled or stewed), resembling asparagus. Thanks to their bright color and texture, chard leaves and stems become not only a tasty ingredient but also a decorative accent on the dish.

Swiss chard is distinguished by a wide range of colors – from yellow to pink, from dark red to white – and diverse leaf texture, resembling savoy cabbage. Stems are soft and have a flavor similar to celery, making them ideal for frying or adding to soups and side dishes. All varieties of chard are considered "super-green," rich in vitamins and minerals, and easily fit into any diet due to their versatility and ease of preparation.