I-chard (ebizwa ngokuthi "SHARD") iyimifino eluhlaza eluhlaza ejwayelekile e-Mediterranean, ikakhulukazi isiNtaliyane, lapho ibonakala khona kuma-pasta izitsha, ku- risotto nakwe- pizza .
Mhlawumbe okuvame ukubizwa ngokuthi i- Swiss chard , ihlobene nama-beet, nemifino ye-chard ibonakala ifana nemifino ye-beet . Kodwa ngokungafani ne-beet, impande ye-chard ayinakulinganiswa.
I-chard iyatholakala ezinhlobonhlobo eziningi, ezinye zazo ezihlukaniswa ngumbala weziqu ze-chard.
Iziqu ziba nombala obala obomvu kuya ophuzi kuya ezimhlophe. Ngokuvamile uzothola okuthiwa "i-rainbow chard" esitolo noma emakethe yomlimi, okuyisisekelo esiyisigxobo sebala elibomvu, eliphuzi nelaseSwitzerland (elinemigqa emhlophe), kunokuba kunezinhlobonhlobo ezithile ezihlukahlukene.
Iphunga lika Chard lingalinganiswa nesipinashi, nakuba lokhu kuxhomeke ekutheni isiphi indlela yokupheka esetshenziswayo. Kungaba okubabayo, ikakhulukazi i-Swiss chard, kodwa ukupheka kuvame ukunciphisa ubuhlungu ukuze kutholakale kakhulu ukunambitheka kwayo okunamhlaba, okuthakazelisayo, okumnandi.
Enye yezindlela ezinhle kakhulu zokulungisa i-chard ukuyihambisa, nakuba ingaphekwa nezindlela zokupheka okushisa okushisa , njenge-steaming, noma izindlela zokupheka zokushisa , njengokugcoba noma ukugaya.
I-Chard iphinda ivele ibe yimifino elula yokukhula engadini yakho. Ungasitshala kabili ngonyaka, entwasahlobo futhi ewa, futhi kwezinye izimo, njengalapha ePacific Northwest, kuzohlala unyaka wonke.
Ungadla amaqabunga amancane aluhlaza, njengama-saladi, futhi amaqabunga avuthiwe, aphephe kakhulu, aphekwe kakhulu. Njengemifino ye-collard, kungcono ukususa izitshalo nezimbambo ezivela emasimini amaqabunga, ngoba zingaba nzima futhi zibambe. Abanye abantu bathanda ukupheka iziqu ngokwehlukana.