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 perishable during the warmer months. There is an Oriental variety of Swiss chard that is called bok choy. While it has a different name and a slightly different appearance, it is almost identical in flavor and texture to the domestic chard.

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

Swiss chard is superior to spinach because when spinach is even slightly overcooked it dissolves to a gooey, almost slimy, texture and the pretty green 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 are limp, wilted, or have started to turn yellow.

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