acelga

Acelga, known in English as Swiss chard, is a leafy vegetable from the species Beta vulgaris subsp. cicla, a cultivar group of beets. It is grown for its large, broad leaves and thick, crisp stalks, which can be white, green, or colored red, yellow, or purple in various cultivars.

Taxonomy and description: Acelga belongs to the Amaranthaceae family. It is a leaf beet produced for its edible foliage and stalks, and it is one of several cultivars derived from Beta vulgaris. The plant often features a prominent rib or stalk that contrasts with the dark green leaves, though color variants exist.

Cultivation: Acelga is a cool-season leafy vegetable grown in temperate regions. It prefers fertile, well-drained soil with steady moisture. Seeds are sown in early spring or late summer, with first harvest typically in about 6–8 weeks. Leaves can be harvested while the plant continues to grow, allowing multiple harvests from a single planting. It generally tolerates light frosts but may bolt in hot, dry conditions.

Varieties: Green-stemmed forms such as Fordhook Giant are common, while colorful cultivars include Bright Lights (multi-colored stalks) and Rossa di Treviso (red stalks). Varieties differ in stalk color, size, and leaf shape, but all are grown for edible foliage and stems.

Culinary uses: Both leaves and stalks are edible. Leaves are usually sautéed, steamed, or added to soups and stews; stalks may require longer cooking. Acelga is used in Mediterranean, Spanish, and Latin American cuisines, among others.

Nutrition and storage: Acelga is low in calories and rich in vitamins A and K, as well as C, folate, and minerals like iron and magnesium. It contains dietary fiber and antioxidants. Refrigerate in a perforated bag and use within a few days for best quality.