The vegetables preserved most satisfactorily by this method are dandelions, beet tops, turnip tops, spinach, kale, chard, cabbage, cauliflower, string beans, green peas and corn.
A chard needle is a fine instrument for target trajectory correction and its acceleration after injection.
Another less-common variation is to use chard or avocado leaves, which can be eaten along with the filling.
The chard may be stripped of stems and is cut into stripes.
There are 55 varieties of vegetables grown, including: arugula (rocket), cilantro (coriander), tomatillo, hot peppers, spinach, chard, collards, black kale, berries and lettuce.
The mixture is added to sliced chard and pieces of stewed beef and garbanzo beans and additionally flavored with dill seeds, garlic and hot peppers.
Other major flavors and ingredients include dill, chard, garlic, cumin, lentils, chickpeas, pomegranates, sour plums and tamarind.
Harvesting is a continuous process, as most species of chard produce three or more crops.
