"David (Normandy)" writes


Thanks. So that begs the question are Swiss Chard and Chinese cabbage
sufficiently close in culinary terms to be treated interchangeably or is it
worth while buying both? The seed display had at least 10 different greens
that looked very similar to these, in fact I think there was one actually
marked up with the French equivalent of 'Chinese cabbage - chou chinois'.
There was even a purple variety of chard/cabbage.

I find them very different in taste and texture. The Swiss chard leaf is
very spinachy in texture and feel (though not as tart). Chinese cabbage
is more substantial - I probably better not go on because I don't like
Chinese cabbage.

You could probably stuff a chinese cabbage leaf, but a swiss chard leaf
would fall apart. Chinese cabbage can be eaten raw as a tough
alternative to lettuce, I haven't tried swiss chard raw but suspect it
would taste of grass.

Swiss chard is a more delicate taste and you wouldn't want to swamp it.
It's brilliant to have in the garden because it carries on producing all
through late summer and through the winter (although more slowly) - it's
a cut-and-come-again type veg. In the second year it puts up a (tough)
flower stalk. You can keep it going awhile by ruthlessly removing the
flower stalks, and just about keep it going till the new crop is ready,
but it's a losing battle.

It also comes with stalks in various colours from yellow through to red
and looks stunning when the sun is low and shining through the stems.
--
Kay