Food

Food Information

Vegetables

Leafy Greens

SWISS CHARD

Swiss chard is related to fresh beets but doesn't form a bulbous root.It is usually available twelve months of the year but is fairly perishableduring the warmer months. There is an Oriental variety of Swiss chard thatis called bok choy. While it has a different name and a slightlydifferent appearance, it is almost identical in flavor and texture to thedomestic chard.

Swiss chard is usually marketed in bunches. It has a green leaf with fairlythin white ribs. There is also a very attractive red-leafed variety thatresembles beet greens. However, many home gardeners and chefs prefer itbecause it is more colorful yet equally flavorful. Swiss chard will havea greater yield and require far less care than spinach, which often burnsup in hot weather.

Swiss chard is superior to spinach because when spinach is even slightlyovercooked it dissolves to a gooey, almost slimy, texture and the prettygreen color fades to a dull olive drab. Swiss chard doesn't break down;it remains green and doesn't get slimy.

Select Swiss chard that has crisp green leaves and avoid those that arelimp, wilted, or have started to turn yellow.

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