Swiss Chard (Beta vulgaris)
Indigenous to the Mediterranean, chard is often referred to as Swiss chard, after a Swiss botanist wrote of it in the 16th century. Chard is a dark leafy green similar to beet greens and spinach, but chard contains no oxalic acid, which tends to bind minerals during digestion and make them unavailable. These greens are packed with vitamins A, E, C, iron, and calcium.
- Wrap chard in damp towel or place in plastic bag and keep in the hydrator drawer of the refrigerator.
- Chard is best used fresh but will keep for 2-4 days if kept moist and refrigerated.
- Chard freezes well. Blanch chopped leaves for 3 minutes, rinse in cold water, drain, and place in airtight container or zip-lock bag. Freeze.