SWISS CHARD (fall-winter)

These plants have pronounced costs and are resistant to cool temperatures. Suitable for transplantation from late summer until early autumn in the southern and central regions. Slender, thick, dark green leaves. Good for boiling and even for being frozen. When cooking, it is better to boil the leaves and the costs separately because the cooking time for the leaf blades is 5 minutes, while the costs take about 15 minutes. It is also important to use at least 4 liters of water per kilogram of product. If steamed, it takes about 20 minutes to cook. In cuisine, it can be used in minestrone, soups, quiches, or sautéd.