Red Chard
| Leafy vegetables | |
| Red Chard | |
| Beta vulgaris | |
| Red Chard is originally the leaf of the beetroot. It has a round leaf with a striking red stalk and nerf | |
| The Netherlands, Italy, Spain | |
| Ready-to-cook packaged in bags of 100 and 250 grams | |
| 2 – 7 ͦC | |
| 7 days | |
| Year round | |
| Red chard has a fresh, slightly bitter taste in which the origin of the beetroot is recognizable | |
| Is mostly eaten raw (salad), but is also being used as garnish |