Swiss chard is a fantastic source of Vitamin C, Vitamin A, iron, and dietary fiber. Chard greens are yummy in salads, sautéed, or on top of a pizza. Don’t forget about the stems, these can be pickled or grilled for the perfect addition to summer dinners. With all of the possibilities we want to make sure your chard harvest goes to plan!
In the early morning or evening (avoiding the direct sun) Harvest by cutting or carefully snapping the outer stems, 1-2 inches above the base of the plant. Take caution not to damage the stalks at the heart of the plant, and baby leaves will pop up in no time.
Dunk or rinse chard leaves in cold water immediately so it will last longer before use. Store in a plastic bag in the fridge (just the crisper drawer alone won't prevent wilting).
Baby chard leaves are more flavorful and tender than the larger, mature leaves. If you’re planning on whipping up raw chard dishes, it’s best to grab your greens when they're smaller.
Larger pieces have more of a pronounced bitter flavor, similar to other hardy greens such as kale. These are perfect for stir fries or soups, and can be harvested according to desired size.
Chard should be repeatedly harvested (1-2x per week depending on how fast the plant is producing) throughout the growing season to maximize the yield of each plant.
Grow the rainbow, eat the rainbow!