Swiss and rainbow chard with Rory O’Connell in the Kitchen Garden at the Ballymaloe Cookery School. Plenty of colour in the beds now, with tender leaves and crisp stems ready to pick. In season from late spring to autumn, and often longer with a little protection. Top tip: cook the stems first, then add the leaves afterwards 🌿 Fun fact: chard is actually a close cousin of beetroot, prized for its leaves long before the root became popular 🌱 | Ballymaloe Cookery School