IN SEASON:
July – September

COOKING TIPS:
Remove leaves from stalks as the stalks will take longer to cook. Steam or wilt chard for a salad, stir fry it, add it to soups or casseroles.

STORAGE AND HANDLING:
Store chard in a plastic bag or damp towel in the fridge. Swiss chard can also be stored upright wrapped in a plastic bag in a cup of water in the fridge. Stems of chard take longer to cook than the leaves.

NUTRITIONAL DETAILS:
Swiss chard is an excellent dark leafy green like spinach. It is both mild and versatile like spinach, yet it is one up on spinach because it does not contain the oxalic acid that spinach does which can bind to vitamins and minerals and stop their absorption. Swiss chard is high in vitamins A, E and C, and calcium and iron.

VARIETIES:
Bright Lights, Fordhook Giant, Ruby Red Rhubarb