One plant that is know for its striking cherry stems is deep red chard . As a horticulture and landscaping expert , I have had the pleasance of growing and harvesting this beautiful veg in my own garden . Ruby chard , also sleep with as Swiss chard , is a biennial plant life that belongs to the beetroot family unit . While the leaves are unremarkably relish as a leafy viridity , the stems of ruby chard are evenly delicious and can be fix up as a tender and flavourful veg .
When I first discovered that the stems of ruby chard were edible , I was pleasantly surprised . I had always rivet on the vibrant , dark green leaves and never really paid much attention to the stems . But once I try cooking them , I was hooked . The rich red color adds a pop of brightness to any dish , and the taste is slightly sweet with a hint of earthiness .
To prepare the stems , I like to separate them from the leaves and give them a sound rinse under cold water . Then , I chop them into bite - sized pieces , similar to how I would ready Apium graveolens dulce . The stems can be enjoyed raw in salads , but I find that cooking them brings out their best flavors and textures .
One of my favorite way to fudge ruby chard stems is by sautéing them . I fire up a bit of European olive tree oil in a cooking pan and sum up the chopped stems , along with some mince garlic and a pinch of salt and pepper . I cook them over intermediate warmth until they become tender , which usually takes about 5 - 7 minute . The result is a delicious side dish that pairs well with a variety of main courses .
Another preparation method I enjoy is jest at the stalk . I cast away them in olive oil , pitter-patter them with some herbs like thyme or rosemary , and spread them out on a baking mainsheet . I then rib them in a preheated oven at around 400 ° F for about 15 - 20 minutes , or until they are tippy and slightly caramelized . The roast ruby chard stems take on a slightly sweeter tone and have a wonderful texture .
In addition to their culinary collection , ruby chard stems also offer some health welfare . They are a good source of vitamins A , hundred , and K , as well as mineral like atomic number 19 and magnesium . The vibrant crimson color indicates the presence of anthocyanins , which are antioxidants that have been linked to various health benefits , include reducing inflammation and elevate heart wellness .
When it come to get ruby chard , I have found it to be a relatively easy and low - maintenance works . It thrives in well - drained soil and favour full sun or partial shade . Regular watering is significant , especially during ironical periods , to keep the flora hydrous and advance healthy emergence . Ruby chard can be started from seed or organ transplant , and it typically take on about 60 - 70 days for the plant to reach maturity date .
Ruby chard is a versatile and visually stunning plant that offers more than just its leafy green . The cherry-red stems of this plant are a pleasant-tasting and nutritious addition to any meal . Whether sautéed , roasted , or bask raw , ruby Swiss chard stems fetch a burst of color and flavor to the mesa . So next time you fare across this beautiful veg , do n’t command the stems – give them a try and discover a new culinary pleasure .
Caroline Bates
