1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Celery
  15. Chard
  16. Chicory
  17. Chillies
  18. Climbing Beans
  19. Courgettes
  20. Cucumber
  21. Fennel
  22. Garlic
  23. Ginger
  24. Green beans
  25. Horseradish
  26. Jerusalem Artichoke
  27. Kale
  28. Leeks
  29. Lettuce
  30. Mushrooms
  31. Okra
  32. Onions
  33. Pak Choi
  34. Parsnips
  35. Peas
  36. Peppers
  37. Plantain
  38. Potatoes
  39. Radicchio
  40. Radishes
  41. Rhubarb
  42. Rocket
  43. Spinach
  44. Sugar Snap Peas
  45. Swede
  46. Sweet potatoes
  47. Sweetcorn
  48. Tomatoes
  49. Turnips
  50. Wasabi
  51. Watercress
  52. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Chard

Add small chard leaves to salads. Chard can also be cooked in the same way as spinach and is often steamed, stir-fried, sautéed, or wilted into stews and sauces. Large leaves can also be stuffed or used as wraps. The crunchy stem is also delicious and is often braised until tender.

WATCH: Perfect greens

READ: Why greens are a super food

DID YOU KNOW?

Chard is a leafy vegetable of the Goosefoot plant family, related to beetroot, turnips and swedes.

Chard is such a colourful vegetable – over the years, growers have bred varieties in purple, red, yellow, orange, white, and even shocking pink!

Chard is a brilliant substitute for spinach because the plant can withstand the cold and will keep growing for two years.


What are the health benefits?

Chard is super-high in folate. Folate is a nutrient we need to make red blood cells – we need red blood cells to transport oxygen around our body.