Swiss chard is a great source of dietary fiber, thiamine, folate, zinc, calcium, iron, magnesium, phosphorus, potassium, copper, riboflavin, and manganese.It’s worth noting that Swiss chard, Beta vulgaris, belongs to the same family as beets which explains its lovely red coloring on some varieties.When planted in the garden, it’s hardier than spinach in hot weather, and strong enough to withstand a bit of frost.So if you’re blessed with a bountiful harvest of fresh chard and wondering what on earth to do with it all, you’ve come to the right place.We’ll go over different ways to use Swiss chard, plus how to preserve it (the easiest method is to blanch then freeze it).The great thing about growing Swiss chard in your garden is that you can harvest it and it will regrow.You can harvest sooner, when its leaves are young and tender, about 6 inches or so (15.2 centimeters).Or, you can let it grow longer (an extra week or so) until its stems are thicker, and its leaves are larger.While less tender, you’ll have more leafy parts to use, and the thick stem can be cut up and used like celery.The best time to harvest is early in the morning when temperatures are moderate and the plant is turgid.If you’re planning on harvesting the whole plant, use a pair of gardening shears or a serrated knife to cut everything off around one inch above the soil line.Store unwashed Swiss chard in the fridge’s crisper drawer as washing creates excess moisture.Avoid using regular sealed plastic bags or unvented tupperware containers as these don’t allow produce to “breathe” leading to a shorter shelf life.With tiny holes that allow vegetables to breathe, these can be purchased in most grocery stores as well as online.According to the National Center for Home Food Preservation, blanching is required for several reasons:.Halts enzyme activity which preserves taste, texture, and color of food.It’s important to allow vegetables to blanch for the proper amount of time (under or over-blanching leads to degradation of quality).If you have a blanching basket, place a handful of chard in, and submerge into boiling water.Drain well and gently squeeze out excess water with a clean cloth or paper towel.Avoid having a large, frozen clump of chard by portioning out usable quantities.Swiss chard stems are crunchy, slightly sweet with a taste similar to bok choy, and are sometimes used as a replacement for celery.National Center for Home Food Preservation, Freezing, Blanching,,helps%20retard%20loss%20of%20vitamins.National Center for Home Food Preservation, Selecting, Preparing and Canning Vegetables, Spinach and Other Greens, .

The Trick To Making Your Leafy Greens Last 10 Times Longer

With the existence of turducken donuts and grilled cheese fries in the world, eating healthy can sometimes feel like a real struggle.That challenge is only intensified by the fact that every time we want to make a salad the head of lettuce we just bought two days ago is already past its prime.Storing them with a paper towel or dish cloth helps keep them fresher longer because it absorbs the excess moisture that could encourage the greens to wilt. .

How to Buy, Store, and Cook Swiss Chard, in Season in May

Tender enough to eat raw and hearty enough to stand up to a sauté, Swiss chard is one versatile green.Wrap chard loosely in a damp paper towel and store in an unsealed plastic bag in the crisper. .

How to Harvest and Store Swiss Chard

Swiss chard is ready for picking 30 days after sowing if you want baby leaves.Grow chard for late spring and early summer harvest in cold-winter regions.Swiss chard holds up well against warm temperatures, unlike other leafy greens.Store Swiss chard cold and moist, 32°-40°F (0°-5°C) and 95 percent relative humidity.Place chard in the refrigerator in a perforated plastic bag in the vegetable crisper section.Chard that is stored too cold or too long will develop brown spots on the midrib and the leaves will wilt and yellow. .

3 Ways to Preserve Swiss Chard


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Freezing Swiss Chard From Your Garden

Swiss chard is not a particularly well-known leafy green in the United States, though it is very popular in the Mediterranean region.Fortunately, it's easy to blanch and freeze both stems and leaves to enjoy later in the year.especially the "Five Color Silverbeet," with orange, magenta, yellow and white stalks that look amazing. .

How to Preserve Swiss Chard

Preserving is a great way to save money, even if you are purchasing your produce.Wash each individual leaf under cold running water.Remove from the water and chop into bite size pieces.Put the wet bite sized pieces in a large pot on the stove.Don’t add any water, the moisture on the leaves from soaking is all that is required.Put your room temperature blanched swiss chard (or greens) into good quality zip-top freezer bags.Preserving your greens is a great way to save money and eat well all year long. .


Chard belongs to the same family as beets and spinach and shares a similar taste profile with a flavor that is bitter, pungent, and slightly salty.Swiss chard is truly one of the vegetable valedictorians with its exceptionally impressive list of health-promoting nutrients.Although Swiss chard is available throughout the year, its peak season runs from June through August when it is at its best and in the greatest abundance at your local supermarket.The stalk, which can measure almost two feet in length, comes in a variety of colors including white, red, yellow and orange.Choose chard that is held in a chilled display as this will help to ensure that it has a crunchier texture and sweeter taste.Do not wash Swiss chard before storing as the exposure to water encourages spoilage.If you are cooking large quantities of chard bring the water back to a boil before beginning timing the 3 minutes.Research has shown that the boiling of spinach in large amounts of water helps decrease the oxalic acid content by as much as 50%.Remove Swiss chard from pot, press out liquid with a fork, place in a bowl, toss with our Mediterranean.Toss penne pasta with olive oil, lemon juice, garlic, and cooked Swiss chard.Add zest to omelets and frittatas by adding some boiled Swiss chard. .

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