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Chard is a leafy nutritious vegetable, with a long harvesting period. We've got plenty of chard growing in Global Gardens and we've been harvesting it continuously.

Chard leaves are fleshy and green or red in tone. The the stems come in different colours- including red, pink, yellow and white. It tastes similar to spinach or beet greens, just a little bit sweeter.

Chard can be eaten when it's young as well as when it's matured (unlike many other vegetables). It's quite perishable so it's best to cook it soon after picking.

Here is a very simple and delicious recipe for using up chard.


a good bunch of chard

1 garlic clove, minced or chopped very finely

1 tbsp of lemon juice

1-2 tbsp of oil

a pinch of salt

Separate the chard leaves from the stems.

Roughly shred the leaves and chop chard stems into batons (if using).

Heat a pan with a bit of oil.

Add minced garlic and cook until golden.

Add chard stems (if using) and cook until soft (3-4 minutes).

Stir in chard leaves, add salt and sprinkle lemon juice.

Cook until the leaves have softened and reduced in volume significantly, about 2-3 minutes.


Vaida is food coordinator at Global Gardens and a food blogger at


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