Guest guest Posted September 24, 2006 Report Share Posted September 24, 2006 Honestly I get the same thing from kiwi. It's the same with ceratin nuts- I'm just plain allergic. The sensation you describe is the same I experience. I work for a chiropractor who clears people of allergies using NAET. It works very effectively but I haven't had him tackle those biggies yet. Keep eating those greens Rachel Jan <jantese wrote: Hi everybody, Does anyone in this group eat raw Swiss chard? Yesterday I saw what looked like baby chard at my local co-op. The leaves were about a third of the size of regular chard and it looked nice and fresh so I bought a bunch. When I got home and ate a few leaves (it tasted good!), the back of my throat started burning - a sensation that lasted a good hour. Later that evening, I put a few pieces into my salad, thinking that it would not have such an effect if it were mixed with other greens. Wrong. It still caused the burning sensation. I figured the burning was due to oxalic acid. Since the chard looked too good to throw out and waste, I reluctantly boiled it. I had read that cooking in plenty of water destroys most of the oxalic acid. Sure enough - it no longer caused the burning (and tasted yummy). I'm wondering if all Swiss chard has this effect when eaten raw - or did I just happen to get some that was particularly high in it? It's not something I normally eat. Jan Stay in the know. Pulse on the new .com. Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 Swiss chard is another one of those vegetables that tends to arrive in large, unexplained bundles in your vegetable box! It doesn't keep for long, so you should make it one of the first things you use from your weekly box. Its earthy taste is a little stronger than spinach. If you decide you like the taste, then you're onto a winner, because chard is one of the most nutritious vegetables around. It can be hard to persuade kids to eat chard, so you might want to " hide " it. If this sounds useful, you could try: Chard is a member of the beet family and has a crunchy stalks and spinach-like leaves. It is commonly known as Swiss Chard, even though it isn't Swiss. It's actually native to the Mediterranean area, but is now cultivated worldwide. It's thought to have been given the " Swiss " part of its name because the Swiss botanist, Koch, gave it its scientific name in the 1800s. The leaves have a slightly bitter, earthy flavour and are excellent eaten either raw or cooked. The ancient Greeks and Romans prized chard for its medicinal properties. It's an excellent source of iron, vitamin C and magnesium (essential for the absorption of calcium). So it's well worth trying to persuade kids to eat it - even if you have to disguise it! The main chard season is June to August in the UK, though polytunnels mean it's often available for a longer season. There are some varieties that can be grown over winter, making it a useful filler crop during the cold weather. Chard leaves should be green, not browning or yellowing. If they're already wilting, then they're past their best. For organically grown chard, you might find some minor leaf damage from caterpillars and slugs. The leaves are still perfectly edible (when washed). Don't wash chard before storing it - the extra moisture can cause it to wilt. Keep it either loose or in a paper bag in the fridge for 2-3 days. Much longer than this and they will start to wilt. Wash chard well before use, to remove any soil and grit from the leaves. Chard can be used raw in salads, similar to spinach in cooked dishes and some people even use it in desserts! If your chard has chunky stems, then it can be easier to treat it as two separate vegetables. The stems will need to cook for longer than the leaves. Snap off the stems and chop them. Saute them with garlic and butter until soft. Chop the leaves and add them for the last 2 minutes - just like spinach. Finish with a little fresh, grated nutmeg. Use the leaves as you would spinach. Make sure you don't overcook them, or they'll go slimey... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 at my last haus, we had chard and kale that just wouldn't quit... they just kept growing and growing and growing...one of the kale plants was 4 yrs old by the time i moved last year... heartwerk Jul 4, 2007 11:52 PM Swiss Chard Swiss chard is another one of those vegetables that tends to arrive in large, unexplained bundles in your vegetable box!It doesn't keep for long, so you should make it one of the first things you use from your weekly box.Its earthy taste is a little stronger than spinach.If you decide you like the taste, then you're onto a winner, because chard is one of the most nutritious vegetables around.It can be hard to persuade kids to eat chard, so you might want to "hide" it. If this sounds useful, you could try:Chard is a member of the beet family and has a crunchy stalks and spinach-like leaves.It is commonly known as Swiss Chard, even though it isn't Swiss. It's actually native to the Mediterranean area, but is now cultivated worldwide.It's thought to have been given the "Swiss" part of its name because the Swiss botanist, Koch, gave it its scientific name in the 1800s.The leaves have a slightly bitter, earthy flavour and are excellent eaten either raw or cooked. The ancient Greeks and Romans prized chard for its medicinal properties.It's an excellent source of iron, vitamin C and magnesium (essential for the absorption of calcium). So it's well worth trying to persuade kids to eat it - even if you have to disguise it! The main chard season is June to August in the UK, though polytunnels mean it's often available for a longer season. There are some varieties that can be grown over winter, making it a useful filler crop during the cold weather.Chard leaves should be green, not browning or yellowing.If they're already wilting, then they're past their best.For organically grown chard, you might find some minor leaf damage from caterpillars and slugs. The leaves are still perfectly edible (when washed).Don't wash chard before storing it - the extra moisture can cause it to wilt.Keep it either loose or in a paper bag in the fridge for 2-3 days. Much longer than this and they will start to wilt.Wash chard well before use, to remove any soil and grit from the leaves. Chard can be used raw in salads, similar to spinach in cooked dishes and some people even use it in desserts!If your chard has chunky stems, then it can be easier to treat it as two separate vegetables. The stems will need to cook for longer than the leaves. Snap off the stems and chop them. Saute them with garlic and butter until soft. Chop the leaves and add them for the last 2 minutes - just like spinach. Finish with a little fresh, grated nutmeg.Use the leaves as you would spinach. Make sure you don't overcook them, or they'll go slimey... When I see the price that you pay I don't wanna grow up I don't ever want to be that way I don't wanna grow up Seems that folks turn into things that they never want Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007  Wow - sounds good. My sorrel grows from year to year - but I think nothing else does. Jo - fraggle Thursday, July 05, 2007 4:32 PM Re: Swiss Chard at my last haus, we had chard and kale that just wouldn't quit... they just kept growing and growing and growing...one of the kale plants was 4 yrs old by the time i moved last year... heartwerk Jul 4, 2007 11:52 PM Swiss Chard Swiss chard is another one of those vegetables that tends to arrive in large, unexplained bundles in your vegetable box!It doesn't keep for long, so you should make it one of the first things you use from your weekly box.Its earthy taste is a little stronger than spinach.If you decide you like the taste, then you're onto a winner, because chard is one of the most nutritious vegetables around.It can be hard to persuade kids to eat chard, so you might want to "hide" it. If this sounds useful, you could try:Chard is a member of the beet family and has a crunchy stalks and spinach-like leaves.It is commonly known as Swiss Chard, even though it isn't Swiss. It's actually native to the Mediterranean area, but is now cultivated worldwide.It's thought to have been given the "Swiss" part of its name because the Swiss botanist, Koch, gave it its scientific name in the 1800s.The leaves have a slightly bitter, earthy flavour and are excellent eaten either raw or cooked. The ancient Greeks and Romans prized chard for its medicinal properties.It's an excellent source of iron, vitamin C and magnesium (essential for the absorption of calcium). So it's well worth trying to persuade kids to eat it - even if you have to disguise it! The main chard season is June to August in the UK, though polytunnels mean it's often available for a longer season. There are some varieties that can be grown over winter, making it a useful filler crop during the cold weather.Chard leaves should be green, not browning or yellowing.If they're already wilting, then they're past their best.For organically grown chard, you might find some minor leaf damage from caterpillars and slugs. The leaves are still perfectly edible (when washed).Don't wash chard before storing it - the extra moisture can cause it to wilt.Keep it either loose or in a paper bag in the fridge for 2-3 days. Much longer than this and they will start to wilt.Wash chard well before use, to remove any soil and grit from the leaves. Chard can be used raw in salads, similar to spinach in cooked dishes and some people even use it in desserts!If your chard has chunky stems, then it can be easier to treat it as two separate vegetables. The stems will need to cook for longer than the leaves. Snap off the stems and chop them. Saute them with garlic and butter until soft. Chop the leaves and add them for the last 2 minutes - just like spinach. Finish with a little fresh, grated nutmeg.Use the leaves as you would spinach. Make sure you don't overcook them, or they'll go slimey... When I see the price that you pay I don't wanna grow up I don't ever want to be that way I don't wanna grow up Seems that folks turn into things that they never want Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 we only moved to this place last year, so not a lot of stuff CAN come back year after year yet the only ones so far that lasted over a year (besides things like the plum tree and grape vine and obvious things like that) are a pepper, my stevia, and a whole lot of volunteer tomatoes cheers fraggle jo Jul 5, 2007 11:17 AM Re: Swiss Chard  Wow - sounds good. My sorrel grows from year to year - but I think nothing else does. Jo - fraggle Thursday, July 05, 2007 4:32 PM Re: Swiss Chard at my last haus, we had chard and kale that just wouldn't quit... they just kept growing and growing and growing...one of the kale plants was 4 yrs old by the time i moved last year... heartwerk Jul 4, 2007 11:52 PM Swiss Chard Swiss chard is another one of those vegetables that tends to arrive in large, unexplained bundles in your vegetable box!It doesn't keep for long, so you should make it one of the first things you use from your weekly box.Its earthy taste is a little stronger than spinach.If you decide you like the taste, then you're onto a winner, because chard is one of the most nutritious vegetables around.It can be hard to persuade kids to eat chard, so you might want to "hide" it. If this sounds useful, you could try:Chard is a member of the beet family and has a crunchy stalks and spinach-like leaves.It is commonly known as Swiss Chard, even though it isn't Swiss. It's actually native to the Mediterranean area, but is now cultivated worldwide.It's thought to have been given the "Swiss" part of its name because the Swiss botanist, Koch, gave it its scientific name in the 1800s.The leaves have a slightly bitter, earthy flavour and are excellent eaten either raw or cooked. The ancient Greeks and Romans prized chard for its medicinal properties.It's an excellent source of iron, vitamin C and magnesium (essential for the absorption of calcium). So it's well worth trying to persuade kids to eat it - even if you have to disguise it! The main chard season is June to August in the UK, though polytunnels mean it's often available for a longer season. There are some varieties that can be grown over winter, making it a useful filler crop during the cold weather.Chard leaves should be green, not browning or yellowing.If they're already wilting, then they're past their best.For organically grown chard, you might find some minor leaf damage from caterpillars and slugs. The leaves are still perfectly edible (when washed).Don't wash chard before storing it - the extra moisture can cause it to wilt.Keep it either loose or in a paper bag in the fridge for 2-3 days. Much longer than this and they will start to wilt.Wash chard well before use, to remove any soil and grit from the leaves. Chard can be used raw in salads, similar to spinach in cooked dishes and some people even use it in desserts!If your chard has chunky stems, then it can be easier to treat it as two separate vegetables. The stems will need to cook for longer than the leaves. Snap off the stems and chop them. Saute them with garlic and butter until soft. Chop the leaves and add them for the last 2 minutes - just like spinach. Finish with a little fresh, grated nutmeg.Use the leaves as you would spinach. Make sure you don't overcook them, or they'll go slimey...When I see the price that you pay I don't wanna grow up I don't ever want to be that way I don't wanna grow up Seems that folks turn into things that they never want When I see the price that you pay I don't wanna grow up I don't ever want to be that way I don't wanna grow up Seems that folks turn into things that they never want Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2007 Report Share Posted July 6, 2007 My pepper is okay so far this year. Last year I lost it - like everything else. Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2009 Report Share Posted February 17, 2009 There is a whole chard folder of recipes in the files under greens. Chop the stalks and eat those too. I roll up the leaves and cut them with the kitchen scissors and chop up the stalks. Saute with onions, spices, herbs and toss with your steamed rice it's good raw on a sandwich. Donna Sent from my Verizon Wireless BlackBerry " Mindy-n-Shawn " <hunnybunns4233 Tue, 17 Feb 2009 18:59:46 Swiss Chard Group, Does anyone know how to eat and use Swiss Chard? Do you only eat the leafy part or is it like celery and you can use the stock? I am trying to get my vegetable garden in order and looking at seeds and these bright colored vegetables have my interest for some strange reason. Hugs, Mindy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2009 Report Share Posted February 17, 2009 Bright lights chard is great here. It grows 4 seasons and we eat the leaves and the stalks. Just cut the outward leaves and the plant will keep generating more and more leaves from the center. We have been taking leaves from some chard plants for over nine months now. The colored stalks add crunch to your chard dishes, I have even used them in lasagna. It is wonderful in this climate (southern California), not sure where you live. If you get winters with snow then you might need to replant yearly. , " Mindy-n-Shawn " <hunnybunns4233 wrote: > > Group, > > Does anyone know how to eat and use Swiss Chard? Do you only eat the > leafy part or is it like celery and you can use the stock? I am > trying to get my vegetable garden in order and looking at seeds and > these bright colored vegetables have my interest for some strange reason. > > Hugs, > Mindy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2009 Report Share Posted February 17, 2009 The bright lights chard is what I'm looking at. I live in Ohio so sadly I do get snow and have to replant lots of things every spring. Thank you the advise. Hugs, Mindy , " rosetalleo " <rosetalleo wrote: > > Bright lights chard is great here. It grows 4 seasons and we eat the > leaves and the stalks. Just cut the outward leaves and the plant will > keep generating more and more leaves from the center. We have been > taking leaves from some chard plants for over nine months now. The > colored stalks add crunch to your chard dishes, I have even used them > in lasagna. It is wonderful in this climate (southern California), not > sure where you live. If you get winters with snow then you might need > to replant yearly. > > , " Mindy-n-Shawn " > <hunnybunns4233@> wrote: > > > > Group, > > > > Does anyone know how to eat and use Swiss Chard? Do you only eat the > > leafy part or is it like celery and you can use the stock? I am > > trying to get my vegetable garden in order and looking at seeds and > > these bright colored vegetables have my interest for some strange > reason. > > > > Hugs, > > Mindy > > > Quote Link to comment Share on other sites More sharing options...
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