Swiss chard, otherwise known as beta vulgaris, is the same plant as the common beet. Historically, beets have been selected and bred for their colorful and flavorful roots, whereas Swiss chard was selected and bred for its leaves. In fact, it has been bred so much for nutrition and color that one of the commonly grown varieties is called Rainbow chard. Unlike common chard, which is green with a hint of red, Rainbow chard contains most of the colors of the rainbow in its leaves.
Although all cooked greens are very nutritious, chard is particularly full of healthy polyphenols, which are the chemicals the plants use to combat disease. Our Swiss Chard Powder is made completely from organically grown Swiss chard, full of the colors of the rainbow, and processed in a way that mimics how we use it at home.
Enjoy our Swiss Chard Powder on any savory dish to add both flavor and a healthy dose of disease-fighting nutrients.
Tom Cowan, M.D.
For many of us, our relationship to food is a never ending journey. Sometimes to move forward one finds themselves looking back. For bread and specifically the grains used to make it I find that the best results are indeed found in reflection. It is sometimes true that modern ingenuity has value for us, but that is usually only when paired with ancient wisdom. For grains, that wisdom is in the ancient varieties that have been grown for thousands of years.
During this time of relative uncertainty, we have decided to renew our commitment to gardening. Dr. Cowan’s Garden was originally a place, located in Napa Valley on a plot of land generously donated by a friend. It embodied our ideals and was a sanctuary for growth and learning.
The garden was our muse for new product offerings and for improving existing ones. The garden kept our ambitions grounded to certain fundamentals, as the practice of gardening can be challenging.