Swiss chard Microgreens...
planted in theveDid you know that…
The different varieties of Swiss chard micro-shoots give stems of different colors (pink, red, white, yellow or orange) but still leaves of an appetizing and attractive green?
On the tip of the tongue (info on taste)
The Swiss chard microgreen has its own taste. Sweet and juicy, it is also slightly salty which gives it a resemblance to beets. It should also be mentioned that it has scents of spinach, which is no stranger to the fact that it is rich in beta-carotene and iron.
What you will want to know
Discovered by a Swiss botanist, Swiss chard was baptized Swiss chard in English. The plant and its microgreen are widely used in Mediterranean cuisine and in Italian cuisine, which might surprise. However, it is increasingly making its way into many cultures, especially here. The fact that it is particularly excellent for health is no stranger to this reality, at a time when we are giving more and more space to healthy eating. Swiss chard is not only low in fat, but rich in beta-carotene, vitamins (especially C, E and K) as well as zinc, copper, sodium, potassium, manganese, iron, phosphorus, lutein and antioxidants that give it properties that protect against disease. If you are particularly concerned about the health of your bone mass, you will be happy to know that its calcium, magnesium and vitamin K intake will help you at this level.
Keep the microgreens on slightly moist soil. Eat them or keep them in the fridge still planted in soil when they are more or less 3 or 4 cm. The cold will slow their growth until you eat them.
Swiss chard microgreens should not exceed 4 cm to keep their crispy and slightly salty taste. When they reach 3 or 4 cm, you can put the entire tray in the fridge or cut it to keep it in plastic bags or trays. Always make sure to close the packaging and put it back in the fridge quickly between each use.
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