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Baby Rainbow Swiss chard is distinguished by its myriad of colors including gold, pink, orange, purple, red, and white with bright and pastel variations. Depending upon the stage of growth at which the plants are harvested, leaves may be completely flat or slightly wrinkled. The leaves grow upright from a dense rosette of ribbed stems, sprouting leaves in shades of green and deep burgundy. Baby Rainbow Swiss chard has subtle earthy flavors and mild salty characteristic with a tender succulent texture.
Seasons/Availability
Baby Rainbow Swiss chard is available year-round.
Current Facts
Baby Rainbow Swiss chard are the young immature leaves of Beta vulgaris subsp. cicla var. Flavescens in a variety colors. Ranging from gold, to orange, red and magenta, the seeds are sold in a mix collectively known as “Bright Lights”, “5-color Silverbeet” or “Electric Rainbow”. Their brilliant pigmentation is due to Betalains which are nitrogen-containing water-soluble compounds that are found only in a limited number of plant lineages. To the naked eye they are simply pigments of red and yellow hues. But in nature, these betalains act as a source of survival, protecting the plant from UV rays while also attracting insects and bees for pollination.
Nutritional Value
Baby Rainbow Swiss chard is full of dietary fiber for maintaining a healthy digestive tract. It is an excellent source of vitamin B6, C, E and K, carotenes, calcium, protein, thiamin, niacin and folic acid. It also contains betalain, a pigment that has repeatedly been shown to support activity within the body's detoxification process, eliminating unwanted toxic substances. Betalains are not heat-stable, though, so longer cooking times can decrease their presence.
Applications
Baby Rainbow Swiss chard should be eaten raw or just lightly cooked so as to preserve their brilliant color and delicate texture. Use the young raw leaves to add an earthy saltiness to green salad mixes. Gently sauté the entire stalk and compliment with garlic, smoked meats and white beans. Wilt the shredded leaves into pastas or atop pizzas and flatbreads. The stalks of larger plants are equally edible as the leaves, and may be used in dishes for added texture. Complimentary flavors include citrus, tomatoes, garlic, shallots, chickpeas, white beans, potatoes, aged and melting cheeses, cream, mushrooms, bacon, sausage, ham, chili flakes, golden raisins, pine nuts, fennel and herbs such as basil, tarragon and chervil.
Ethnic/Cultural Info
The word "Swiss" was used to distinguish chard from cardoon, or artichoke (Cynara cardunculus) in French seed catalogs. Apparently the seeds of both plants were sold under the same names, and the “Swiss” moniker stuck, becoming a universal label we know today.
Geography/History
As its genus, Beta vulgaris, suggests, chard is, in fact, a beet that has been chosen for leaf production at the expense of root formation. All chard varieties are descendants of the sea beet (B. maritima), a wild seashore plant found growing along the Mediterranean and Atlantic coasts of Europe and North Africa. Documentation of Rainbow Swiss chard cultivation dates back to 1636 within the book "The Herball or General History of Plantes", however commercial exposure to Rainbow Swiss chard wasn't until the 19th Century. It is easily adaptable to many soil types and a prolific producer in full sun or partial shade. When harvested as an immature plant intended for raw eating, it is best to discard the outer leaves, retaining only the small tender inner leaves.
M&P Farms…..Baby Rainbow Swiss Chard: Baby Rainbow Swiss chard, known for its stunning array of colors such as gold, pink, orange, purple, red, and white, boasts a mix of vibrant and pastel tones. Its upright leaves, which can range from flat to slightly wrinkled based on harvest timing, emerge from ribbed stems and come in shades of green and deep burgundy. The chard offers mild earthy flavors with a hint of saltiness and a tender, succulent texture.
Gaytan Family Farm…..Baby Rainbow Swiss chard is not only visually striking but also versatile in culinary applications. It can be used raw in salads to add earthy saltiness and bright color or gently sautéed with garlic, smoked meats, or white beans. Larger stalks are equally edible and can add texture to dishes. It pairs well with citrus, tomatoes, chickpeas, potatoes, aged cheeses, mushrooms, bacon, and herbs like basil or tarragon.
Farmers Market day in Berlin Germany…..Baby Rainbow Swiss chard is a vibrant addition to any farmers market lineup. Its colorful stems and young leaves owe their bright hues to betalains, pigments that help the plant survive by protecting it from UV rays and attracting pollinators. These greens are packed with nutrients like vitamins B6, C, E, and K, alongside fiber, calcium, and folic acid. However, betalains degrade with longer cooking times, so it's best to enjoy them lightly cooked or raw.
at MP Family Farm…..Rainbow Swiss chard is a colorful variety of chard with a fascinating history. It's a descendant of the sea beet, a wild plant native to coastal Europe and North Africa, and was first documented in 1636 in "The Herball or General History of Plantes." It only gained commercial popularity in the 19th century. This versatile plant thrives in diverse soil types and can be grown in full sun or partial shade, making it a reliable crop for many environments.
Specialty Produce
1929 Hancock street San Diego CA 91910
The name "Swiss chard" came about to differentiate it from cardoon or artichoke in French seed catalogs, where seeds of these plants were sold under similar labels. The "Swiss" distinction eventually became a widely recognized universal term for the leafy green.
Her Produce
Fresno, CA
(559) 313-6676 [email protected]
Baby Rainbow Swiss Chard includes stems in radiant colors such as gold, pink, orange, purple, red, and white, with bright and pastel tones. Its leaves range from flat to slightly wrinkled, presenting green and deep burgundy shades. The chard offers a tender, succulent texture with subtle earthy and mildly salty flavors, harvested at an earlier stage for its youthful, vibrant appearance.
Spring Rain Farm
187 Covington Way
PO Box 1015 Chimicum WA 98325
(425) 218-7756 [email protected]
Baby Rainbow Swiss chard is versatile and best enjoyed raw or lightly cooked to maintain its vibrant color and delicate texture. Its young leaves bring an earthy saltiness to salads, while sautéed stalks pair wonderfully with garlic, smoked meats, and white beans. Larger stalks can add texture to dishes, and the greens shine in recipes with ingredients like citrus, tomatoes, bacon, melted cheeses, and herbs such as basil or tarragon.
Foothills Farm
25502 Hoehn Rd Sedro Wooley WA 98284
Baby Rainbow Swiss chard leaves come in striking shades like gold, orange, red, and magenta. Their vibrant colors are thanks to betalains, unique pigments that protect the plant from UV rays and attract pollinators. These leaves are not only visually appealing but also nutrient-dense, offering vitamin B6, C, E, K, carotenes, and folic acid. To retain their detoxifying betalains, enjoy them lightly cooked, as longer exposure to heat can reduce their potency.
Rainbow Baby Swiss Chard is a descendant of the sea beet, a wild plant native to the Mediterranean and Atlantic coasts of Europe and North Africa. While cultivation traces back to 1636 in "The Herball or General History of Plantes," commercial exposure did not occur until the 19th century. It thrives in various soil types, producing abundantly in full sun or partial shade. When harvested young for raw consumption, the outer leaves should be discarded, keeping the tender inner leaves.
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