It is unknown why chard is often referred to as ‘Swiss Chard.’ This member of the beet family has leaves that are generally green and stalks that are thick and white. It has a slight nutty flavor. Also available in Swiss markets is a variety with dark green leaves and reddish stalks (sometimes called rhubarb chard). It has a stronger flavor, resembling beets.
Season: Optimal season is from May through July.
Purchasing Tips: Look for tender greens and crisp stalks. The size is not an indication of tenderness. Choose ones with large leaves that show no signs of wilting. Avoid if leaves have dark spots or stalks have moist, dark patches. The stems should not appear dry or cracked.
Storage: Wrap in paper and refrigerate for up to 5 days.
Cooking Tips: Can be steamed, sautéed, baked, or simmered. To keep the stems a nice white, rub them in lemon juice or cook them in milk.
Nutritional Info: Contains vitamins A and C, and iron.
