The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called warmoes.
In the Netherlands, chard is in season May to November, at its best in July, August and September. Chard is in season now, in November.
Chard, snijbiet, is cut from May to November. It is a cut-and-come-again crop, so growers harvest the same plants for months.
Glossy leaves and crisp stalks, white or rainbow coloured.
Vitamin K, beta-carotene, magnesium, potassium and iron, with oxalate like spinach. About 93 percent water with potassium, magnesium and natural sodium, so a leaf that gives electrolytes with its hydration.
To get the most: A quick cook in a little water, discarded, lowers the oxalate; the stalks have less oxalate than the leaves. Serve with something containing vitamin C to help the iron.
On our nutrient density chart, a normal serving of cooked Swiss chard (150 g) gives 5 times a day's vitamin K and about half a day's vitamin A, counting what your body absorbs. Its oxalate binds much of the calcium and iron, and the score counts that. That puts it in the top 5% of the 244 foods we scored.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Cook the stalks a few minutes before the leaves. Both take garlic and lemon well.
Stalks are the second vegetable: slice and cook them a few minutes before the leaves, or pickle them.
16 producers in The Field Guide sell chard, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 163 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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