It originates from the Mediterranean and was known as early as 4,000 years ago. It was cultivated in Babylonia, in Greece in the 5th century BC, and two centuries later in Egypt. It has been known in China since the 9th century. Today, it is most widely used in cooking in Italy, Switzerland, Germany and France.

It is rich in complex carbohydrates and provides glucose to brain cells.

Chard is rich in fibre, which binds fat and toxic substances. It supports digestion and relieves constipation. It contains high amounts of calcium, iron, magnesium, vitamin C and carotenes.

It influences the large intestine and stomach meridians. It has a cooling nature and a sweet taste. It protects all mucous membranes in the body.