Chard is a plant characterized by its intense green color, its large edible leaves and its highly developed central nerve. It is mostly cultivated with the mission of using it as food at meals, although health benefits are also recognized.
Meanwhile, the parts that we eat from it are the petiole and the central nerves of the very fleshy leaf. And if it doesn't stop growing, you can eat it whole. However, if consumed after the growing time, the stems usually have a very bitter and unpleasant taste.
It belongs to the family known as Quenopodiaceae, to the variety of Cicla and is a native of the north of Africa and of the countries located on the coast of the Mediterranean Sea. There are two varieties, the white and the green, and both have the same properties.
The use of chard really goes back in time, the Roman, Greek and Arab civilizations used it, while the Arabs were the first to impose its cultivation and to discover its healing benefits.
It should be noted that for its satisfactory growth and development, chard needs temperate climatic conditions, typical of coastal areas or rather saline soils. Although it is a biennial crop plant, it is normally grown annually.
Currently, USA, is one of the main producers of the same, although, it should be noted, that they only knew it in the early nineteenth century. Other countries also stand out in its production, such as: Spain, Italy, France, Holland, England and Belgium.
As with all green vegetables, chard is very rich in vitamins, A, C, B2 and minerals such as iron, potassium, sodium, phosphorus and calcium. It also stands out for its simple and fast digestion.
Now, if you wonder what condition or disease chard is good for, we tell you that it is very good when it comes to treating inflammations in the bladder, duodenum, hemorrhoids, sores, to combat constipation and as a diuretic. Also its regular consumption is very good to develop and keep memory active.
