With the existence of turducken donuts and grilled cheese fries in the world, eating healthy can sometimes feel like a real struggle.And, getting into the habit of storing your greens right can make them stay fresh in your crisper for up to two weeks.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 Preserve Swiss Chard from Your Garden in 5 Easy Steps

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.We’ll go over different ways to use Swiss chard, plus how to preserve it (the easiest method is to blanch then freeze it).When to harvest Swiss chard.While less tender, you’ll have more leafy parts to use, and the thick stem can be cut up and used like celery.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.How you store Swiss chard greatly affects its shelf life.Avoid using regular sealed plastic bags or unvented tupperware containers as these don’t allow produce to “breathe” leading to a shorter shelf life.Fresh, unwashed chard can be kept up to one week in the fridge when properly stored.To blanch or not to blanch…can you freeze Swiss chard without blanching?(If you’re not familiar, blanching is the process of submerging food into boiling water for a short time, and then giving it an ice water bath immediately after).The general consensus is that yes, vegetables should be blanched before freezing.This is for the most commonly used method, water blanching (using boiling water).How to preserve Swiss chard.Wash Swiss chard leaves and stems in a colander under cold water.Step 2: Separate and cut.Step 3: Blanch.If not, you can place the greens directly into water.Start your timer once the water begins to boil again for 2 minutes (for leaves), or 3 minutes (for stems).Place the blanched greens in the ice water bath for several minutes.Ideas on using Swiss chard leaves:.Ideas on using Swiss chard stems:.Crunchy and sweet, Swiss chard stems are versatile when raw or cooked.Add with other vegetables to make a tasty veggie soup stock. .

How long can you keep Swiss chard in the fridge?

To store, place unwashed Swiss chard in the refrigerator in a perforated plastic bag.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.You can do this with sturdy greens like kale and Swiss chard -- and those will stay good for two weeks in the fridge -- as well as any delicate lettuces and herbs. .

How Long Does Swiss Chard Last?

The precise answer to that question depends to a large extent on storage conditions - after purchasing, keep Swiss chard refrigerated at all times.To maximize the shelf life of Swiss chard, refrigerate in plastic bag and do not wash until ready to eat. .


Chard.It is a tall leafy green vegetable with a thick, crunchy stalk that comes in white, red or yellow with wide fan-like green leaves.Look for leaves that are vivid green in color and that do not display any browning or yellowing.Rinse Swiss chard under cold running water.We don't recommend cooking the stems of the varieties with colored stems.The Healthiest Way of Cooking Swiss Chard.Swiss chard is only one of three vegetables we recommend boiling to free up acids and allowing them to leach into the boiling water; this brings out a sweeter taste from the chard.Add chard to the boiling water.If stems are more than 1-inch wide, cook them for 2 minutes before adding the leaves.If you are cooking large quantities of chard bring the water back to a boil before beginning timing the 3 minutes.Do not cover the pot when cooking chard. .

How to Harvest and Store Swiss Chard

When to Harvest Swiss Chard.Grow chard for late spring and early summer harvest in cold-winter regions.In cold-winter regions, grow chard under a plastic tunnel or in a cold frame.How to Harvest Chard.Cut chard leaf by leaf—cut the outer leaves first allowing the inner leaves to grow larger–or cut away the whole plant one inch (2.5 cm) above the soil.How to Store Chard. .

Greens: Storage Tips – Vermont Organic Farm

Storing food in small amounts is easy, but in larger quantities it can be tricky in our increasingly energy efficient homes.Storage Conditions A dark place that is 38-42 degrees Fahrenheit and 90 percent humidity is perfect.Giving the bottom end of the stems a fresh cut every few days helps keep your greens crisp.Tender greens like lettuce, spring mix, spinach, and arugula can last up to a week.Learn about storing potatoes, carrots, beets, parsnips and similar roots, onions and garlic, and winter squash. .

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. .

Can You Freeze Swiss Chard?

Since Swiss chard is only available during the summer season, it makes sense to buy this vegetable in bulk then freeze them for later use.Then, wash the Swiss chard in running water, making sure to remove any dirt or debris you find.After rinsing the Swiss chard clean, cut the base of the stem with a sharp knife.After cutting the Swiss chard to size, you can start prepping it for blanching or flash freezing.To pack the Swiss chard for freezing, shake off the excess water and pat the greens dry with paper towel.Prepare two small resealable plastic bags, one for the Swiss chard stems and the other for the chopped leaves.Place the Swiss chard stems and leaves in their rightful container than squeeze out the excess air before sealing.To flash freeze the chopped Swiss chard, prepare a large bowl of ice water.While waiting for the Swiss chard to freeze, prepare two resealable plastic bags, one for the stems and another for the leaves.Place the Swiss chard stems and leaves in their rightful container than squeeze out the excess air before sealing. .


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