These are some of the seeds I can get here,
Red Chard
Red Mustard greens
Rainbow chard
Can these be used if I can not get hold of the NORMAL swiss chard and mustard greens?
Also, collard greens
look like a type of cabbage/spinach, does it have another name, cos everyone here looks at me like I'm NUTS if I ask for it
Red chard is like Swiss chard but with red stems and ribs. The chard-beet connection (they are extremely close relatives) really comes forward and gives red chard an earthier flavor than Swiss chard. Use as you would Swiss chard, but be ware that red chard will "bleed" a bit red and can stain lighter colored dishes and vegetables a shade of pink.
Red mustard greens are pretty much just like green mustard greens, except they have a pretty red tinge to them. Baby mustard greens are fabulous in salads, and the red ones add a lovely hue. When cooked red mustard greens lose their distinctive color as well as the sharp edge of their flavor. As with green mustard greens, you can mellow the flavor by blanching them in salted boiling water for a minute or two, draining, and then using. Or saute as is for a sharper, but still mellowed, flavor. Longer cooking leads to an increasingly mellow flavor.
Rainbow chard it a mix of Swiss chard, red chard, and golden chard. Use it as you would any other chard, but be ware that bunches that contain red chard will bleed just as red chard does and stain lighter vegetables pink. As with all chard, you can remove the center ribs for seprate cooking, if you like.
Can these be used if I can not get hold of the NORMAL swiss chard and mustard greens?
Also, collard greens