Chard
Chard was already appreciated by the Greeks and Romans but was later largely displaced by spinach. In Switzerland, chard is an important ingredient in the cuisine of the Grisons (Capuns). Swiss chard is a variety cultivated mainly in France and Switzerland. As its English name “Swiss chard” suggests. Krautstiel is closely related to chard and the beetroot as both are descended from the same wild plant.
-
bio -
bio -
bio010203040506070809101112 -
bio010203040506070809101112 -
bio -
bio010203040506070809101112 -
bio010203040506070809101112