Beta vulgaris cycla
The Swiss Chard belongs to the family of Chenopodiacee. The seed looks like a
medium sized dark brown globule. The sprouting process takes about 8/10 days:
during this time, they need to be regularly sprinkled with water.
Swiss Chard sprouts reinforce our organism's defences and have digestive and
tonic effects thanks to their high content of Calcium, Iron, Phosphorus,
Magnesium, Potassium, Zinc, Sulphur and vitamins A, B1, B2, B3, B4, B5, B6, C, E,
PP. With just a few calories, they are refreshing and help heal all the inflammations
of the digestive system.
Swiss Chard sprouts are whitish, they have a pleasant taste and are suitable with
salads, hors d'oeuvres or second courses. They are also used to prepare mixed
shakes and mashed vegetables.
One of the many recipes
Cream cheese with swsschard sprouts
- 100 gr fresh cheese
- 30 gr swisschard sprouts
- A pinch of saffron
Knead the cheese with a fork, mixing the sprouts, pepper and saffron.
Serve the cream with sliced toasted warm bread.