Chard

The chard plant is actually the same species as beets – Beta vulgaris. Chard varieties are bred for their leafy tops, while beets are bred for their roots. Chard does not survive freezing winter temperatures for long, but will appear in your share frequently in the early summer and again in the early fall.

Cooking Tips

Mature chard leaves are usually served cooked, most commonly sautéed or stir-fried, or baked in a casserole or gratin. Chop and cook the stems along with the greens if you prefer, or try cutting them off and steaming or pan roasting them as you would asparagus stalks. Toss the washed and chopped greens into the pan at the last minute if you are cooking them with onions, garlic, or something that takes longer to cook, as overcooking chard will make it lose some of its nutrients.

Storage Tips

Chard can be stored in a plastic bag in your refrigerator, being careful not to let it dry out. It should be used as soon as possible, but will keep for several days.

Nutrition

Like most dark leafy greens, Chard is high in a variety of important vitamins and minerals; especially calcium, zinc, iron, and vitamins A, C, E, and B6.

History

Chard is native to the Mediterranean and was first cultivated hundreds of years ago on the Iberian Peninsula in Spain and Portugal. It is perhaps mistakenly called Swiss chard because it was first described by a botanist in Switzerland in the 16th Century. Beet roots are actually the same species as Swiss chard, and were developed into a separate, more cold-hardy crop from chard plants.