Chard is a vegetable belonging to the family of chenopodiaceae, rich in vitamins A and C.
It has smooth, large, shiny leaves and thick, fibrous stems.
Properties: Emollients, refreshers and laxatives.
How to use: As refreshing and laxative, it is advised to eat the raw leaves in salad, seasoned with oil, salt and vinegar to taste.
For abscesses and tumors, crush in the mortar or molcajete, the raw leaves together with a piece of onion and apply as a poultice on the affected part.
Against arthritis and liver diseases, it is recommended to take the broth from its cooking and eat it in large quantities, either raw or boiled in very little water. Also, juice is useful with a little salt.
It has smooth, large, shiny leaves and thick, fibrous stems.
Properties: Emollients, refreshers and laxatives.
How to use: As refreshing and laxative, it is advised to eat the raw leaves in salad, seasoned with oil, salt and vinegar to taste.
For abscesses and tumors, crush in the mortar or molcajete, the raw leaves together with a piece of onion and apply as a poultice on the affected part.
Against arthritis and liver diseases, it is recommended to take the broth from its cooking and eat it in large quantities, either raw or boiled in very little water. Also, juice is useful with a little salt.
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