MicroVerdes.
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Barby chard cropMicroVerdes · Grown for the plate
Illustrative crop image; each harvest may look different.

Barby chard

Beta vulgaris

Tender Barby chard with a mild, earthy sweetness; green leaves and pink veins brighten salads and warm plates.

AvailableOne living 20 × 14 cm tray · Pay after delivery
€11.50

Flavour

Mild, earthy and gently sweet, similar to young beet greens.

On the plate

Salads, wraps, pasta, soups and quick sautéed dishes.

Two ideas for this crop

Examples of bringing its flavour and texture to your menu. Adapt the preparation and quantity to your kitchen.

Potato and leek cream with Barby chard. Suggested plating with Barby chard.
Generated illustration of a suggested plating.
Recipe idea

Potato and leek cream with Barby chard

A silky leek and potato cream highlights Barby’s green leaves and pink veins.

What the greens add

Its mild, earthy profile continues the vegetable flavour without adding heat. Green leaves with pink veins provide a legible contrast against the pale cream.

At the pass

Group the leaves at one side of the bowl, using short, tender stems. A spoonful should pick up leaf, cream and hazelnut together.

Ingredients and preparation

Indicative build for 1 portion; adjust after tasting.

Indicative ingredients

  • 80 g peeled potato
  • 60 g cleaned leek and 15 g onion
  • 160 ml vegetable stock, adjusted for consistency
  • 15 ml cream and 5 g butter
  • 8 g Barby chard baby leaf
  • 5 g chopped toasted hazelnuts
  • Olive oil, lemon, salt and white pepper to taste

Suggested preparation

  1. Sweat the onion and leek in butter; add potato and stock and cook until the potato is tender.
  2. Blend with the cream, pass through a fine sieve and adjust the consistency and lemon seasoning.
  3. Plate the cream, add the Barby leaves last and distribute the hazelnuts. Leave some pink veining visible above the surface.

Another possibility

Use cauliflower in place of potato to change the base; keep Barby as the finish and rebalance the seasoning.

References behind the idea

An original MicroVerdes composition inspired by these references. This does not imply their authors used our crop.

Illustration of roasted beetroot, goat's cheese and Barby.
Generated illustration of a suggested plating.
Recipe idea

Roasted beetroot, goat's cheese and Barby

Roast beetroot and tender chard with goat’s cheese, orange and hazelnuts.

What the greens add

Barby reinforces the plate's earthy direction and introduces tender leaf texture against the cooked beetroot. Its pink veins connect the ingredients visually.

At the pass

Place some leaves vein-side up and distribute them so each bite includes cheese or beetroot; keep the leaves integrated with the food.

Ingredients and preparation

Indicative build for 1 portion; adjust after tasting.

Indicative ingredients

  • 90 g peeled roasted beetroot
  • 35 g fresh goat's cheese and 10 g plain yoghurt
  • 12 g Barby chard baby leaf
  • 15 g membrane-free orange segments
  • 5 g toasted hazelnuts
  • 5 ml olive oil and sherry vinegar to taste
  • Salt and black pepper to taste

Suggested preparation

  1. Cut the beetroot into bite-size pieces and dress with oil, a few drops of vinegar and salt.
  2. Work the cheese with the yoghurt into a cream and plate beside the beetroot and orange.
  3. Dress Barby gently at the pass, place the leaves between the other components and finish with hazelnuts.

Another possibility

Use golden beetroot for stronger contrast with the pink veins; replace orange with a lemon vinaigrette.

References behind the idea

An original MicroVerdes composition inspired by these references. This does not imply their authors used our crop.

Explore all recipe ideas

On your menu

Barby baby-leaf chard combines green leaves and pink veining with a mild, earthy flavour.

Finishing the dishLeave the leaf’s pattern visible and taste the amount with the dish’s dressing.

Three ideas to start with

  1. Add leaves to a rice and roasted vegetable wrap.
  2. Try the finish on a plated potato soup.
  3. Combine a few leaves with pasta, courgette and olive oil.
Taste your harvest and adjust the portion to your dish.
Is Barby a beet variety?

It is baby-leaf chard; the beet comparison in its profile describes a flavour note.

More about this variety

Barby pairs green leaves with pink veining for a quieter splash of color. Use the tender young leaves in salads and wraps, or add them to a finished soup or pasta dish.

Texture and colour

green leaves and pink veins · tender

On the plate

Add to a warm lentil salad or use as the final touch on pumpkin soup. Keep the pink stems visible and dress lightly so the tender leaves hold their shape.

Italian · Mediterranean · Spanish

Format
Living 20 × 14 cm tray
Harvest stage
Baby leaves
Edible portion
Leaves and tender stems cut above the growing medium; roots left behind.
Restaurant delivery
Confirmed with you after your order request.

Tray dimensions do not represent a fixed edible weight.

Tasting notes are a guide; each harvest can vary.

Next crop: Garnet Red amaranth →

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