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Chard or Swiss chard (/ tʃ ɑːr d / ⓘ; Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; [1] the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the ...
Flavescens Group, [12] swiss chard (Syn. B. v. subsp. v. convar. cicla. var. flavescens) [13] - Chard leaves have thick and fleshy midribs. Both the midribs and the leaf blades are used as vegetables, often in separate dishes. Some cultivars are also grown ornamentally for their coloured midribs. The thickened midribs are thought to have arisen ...
Tourte de blettes (torta de blea in Niçois) is a pie made with Swiss chard, which can be served as a main course or as a sweet dessert. It is a culinary specialty of the city of Nice. It is made with an olive oil–based crust, Swiss chard, raisins, pine nuts, Parmesan or Gruyère cheese, sugar, and apples.
Considered a crop for cool-temperate climates, the mangelwurzel sown in autumn can be grown as a winter crop in warm-temperate to subtropical climates. Both leaves and roots may be eaten. Leaves can be lightly steamed for salads or lightly boiled as a vegetable if treated like spinach or chard, which is a member of the same subspecies. Grown in ...
At least 80 different kinds of greens are used, depending on the area and season, including black mustard, dandelion, wild sorrel, chicory, fennel, chard, kale, mallow, black nightshade, lamb's quarters, wild leeks, hoary mustard, charlock, smooth sow thistle and even the fresh leaves of the caper plant.
Mesclun (French pronunciation: [mɛsˈklœ̃]) is a mix of assorted small young salad greens that originated in Provence, France.The traditional mix includes chervil, arugula, leafy lettuces and endive, while the term mesclun may also refer to a blend [1] that might include some or all of these four and baby spinach, collard greens, Swiss chard (silver beet), mustard greens, dandelion greens ...
Background Chlorine and caustic soda are produced at chlor-alkali plants using mercury cells or the increasingly popular membrane technology that is mercury free and more energy-
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