Planted from seed.
Chard is used quite differently in Lebanese cooking than in conventional European cooking. We roll them up with rice and meat similar to a stuffed vine leaf and they are served with a dipping sauce made from the stems which are cooked down to mush and mixed with yogurt and tahini. Yum. Sadly, this year’s seedlings are unnaturally unhealthy. The overwhelming rain during June, July and August has kept them small and susceptible to disease and pests.