Winter has come to an end and the veggie garden is a little less giving until the onslaught of spring. Since the days have become longer the rainbow chard has taken off and their cheerful coloured stems brighten up the garden beds. The highly coloured plants are chock full of minerals and other phytonutrients that are antioxidant and antiinflammatory. Raw they can taste a little metallic however the best way to include them raw in salads is to pair them with sweet and sour flavours….
I love my rainbow chard, it adds a little carnival feel to my veggie garden and it lasts and lasts many pickings. Alas, one day I go to harvest a few more leaves and I notice they are becoming smaller and less prolific as the plant comes to the end of it’s productive life. I finally pull them from the ground and the roots are massive and gnarled after a year of giving….