Harvesting and Storing Chard – You Should Know That

Harvesting and storing chard is not too complicated. Still, there are a few things you should be aware of. We have put together what you need to know for you.

How to harvest chard correctly

Chard is related to beetroot and just as healthy. However, the two plants differ in that the root of the beetroot is eaten, while the lush leaves of the chard are eaten.

  • The leaves of the chard are not only robust but also healthy.
  • The stems are white to red in color – yellow variants are rarer.
  • Swiss chard is one of the most easy-care vegetables.
  • You can harvest Swiss chard as early as June. You can break off or cut off the outer leaves.
  • Be sure to start the cut about two inches above the base of the plant. Be careful not to damage the heart.
  • During the summer, the plant will sprout several times, especially if pruned properly.
  • The young leaves, which are about ten centimeters long, taste the best.

Store Swiss chard correctly – eat it as soon as possible

Unfortunately, Swiss chard cannot be kept in the refrigerator for long, as the leaves quickly wither and lose their nutrients.

  • For this reason, you should process or use up chard as soon as possible.
  • Swiss chard contains a lot of vitamins E, A, and K as well as magnesium, potassium, and iron. These vitamins can be destroyed when heated.
  • Swiss chard can be stored in the refrigerator for a maximum of two days. To do this, you should wrap the leaves in a damp cloth and place them in the vegetable compartment of your refrigerator.
  • You can also freeze chard. But you have to blanch it beforehand. Place the chard in boiling water and after a minute, remove it from the water.
  • Immediately place the blanched chard leaves in cold water. Then take them out of the water and pat them dry.
  • You can store the chard leaves in a freezer bag for a few months in the freezer.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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