John Myers
Swiss chard is a vegetable plant that is closely related to the sugar beet. It has long, flat, broad, slightly ribbed stems that are white, yellow, or red depending on maturity. The dark green, elongated leaf is streaked with thick veins.
Origin
Swiss chard was originally grown in the coastal areas of the Mediterranean Sea. And even today, cultivation mainly takes place in the Mediterranean region. But chard is also cultivated in Germany. It is not a cabbage or a type of spinach, but a close relative of beetroot and swede.
Season
The main harvest time for chard is May to the end of September. However, chard is available almost all year round through production in the Mediterranean region.
Taste
Its taste is described as a mix between spinach and sorrel. Swiss chard, however, tastes spicier and stronger than spinach. Large leaves have a slightly bitter aroma. The stems taste nutty and are reminiscent of asparagus.
Use
Swiss chard is used like spinach. It can be steamed, eaten raw or marinated. With a pinch of nutmeg, it tastes very aromatic. You can serve it as a chard salad, in a soup, with a spicy filling or simply as a side dish with vegetables. Prepare the stalks like asparagus. Our chard recipes give you additional inspiration. Here you will find more tips on how to prepare Swiss chard.
Storage
Since chard has a very short shelf life after harvesting, it should be used up as quickly as possible. It is best stored wrapped in a damp cloth in the vegetable drawer of the refrigerator. It keeps like this for about two days.
Durability
Consume the chard as soon as possible after shopping, as it hardly keeps. It also quickly loses vitamin C. You can freeze both the leaves and stems if needed. All you have to do is blanch the vegetables, quench them, squeeze them out carefully and pack them in a suitable container.
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