Chard Chard, also called Swiss Chard, (beta vulgaris, var. cida) is a green that is a member of the spinach family and the cruciferous family. The chard is a biennial plant. In Greek writings, dating back to the 4th centuary AD, there are descriptions of chard. The Greeks and Romans used chard for medicinal properties. The chard plant has crinkly green leaves. Swiss chard has white stalks, where as rhubarb chard has reddish stalks. Ruby chard has bright red stalks and deep red and green leaves. There is even a variety that has a yellow stalk. The Chard plant can grow upto to 6 feet across. Prepare chard leaves as you would spinach, the stalks, like asparagus. Chard contains vitamins A,
Ramps Ramp, allium tricoccum, is a slender member of the onion family. It grows wild through out the Eastern Seaboard, from Canada to the Carolinas in Northern America. They are in season from March to mid May. Ramps have a woodsy, oniony, garlicky flavor. They have a firm bulb, broad green leaves with red veins. Ramps contain vitamin A and C. They can be eaten raw or cooked. © 2014 Chef Jennifer M. Denlinger All rights reserved cite me: Denlinger, J. (2014, March 13). Ramps. Retrieved from: FloridaChef.net #ramps