The variety we sell is called Bright Lights Swiss chard, and it’s beautiful as well as flavorful—it seriously looks like a rainbow in the garden. Both of these have contrasting taste palates. Swiss chard is related to beets and spinach, and I think it tastes somewhere in between. The stems of Swiss Chard are delicate so you should look for stems that are firm and unbruised.
Some ways to cook it: Note – the timings in the methods below are for small, young chard. If you have the heftier type, like the yellow-stemmed more cabbage-looking type below, you will need to cook for a little longer. 2.
I put them covered in the microwave for 2-3 minutes, pack them in bags and freeze. Choose from a variety of Swiss chard. The taste of Swiss chard leaf is most comparable to spinach or beet greens. To begin with, it does NOT taste anything like a Swiss cheese or anything remotely associated with Switzerland. They are very tender and have identical leafy texture as spinach. Unlike beetroot, chard is cultivated for both its leaf and stem as well. That is Swiss chard, and it’s awesome! To choose your Swiss chard, you should look for leaves that are bright and bushy, not browned, wilted, or damaged. The multicoloured Swiss chard, Fantasy, looks wonderful grown in wooden crates lined with hessian to keep the compost from drying out. Though there are a variety of Swiss chard forms, any type of shard should look healthy, full, buoyant, and not wilted or droopy. Swiss chard freezes just fine as long as you wash it, trim it, and cook it until the leaves are just slightly cooked.
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Some ways to cook it: Note – the timings in the methods below are for small, young chard. If you have the heftier type, like the yellow-stemmed more cabbage-looking type below, you will need to cook for a little longer. 2.
I put them covered in the microwave for 2-3 minutes, pack them in bags and freeze. Choose from a variety of Swiss chard. The taste of Swiss chard leaf is most comparable to spinach or beet greens. To begin with, it does NOT taste anything like a Swiss cheese or anything remotely associated with Switzerland. They are very tender and have identical leafy texture as spinach. Unlike beetroot, chard is cultivated for both its leaf and stem as well. That is Swiss chard, and it’s awesome! To choose your Swiss chard, you should look for leaves that are bright and bushy, not browned, wilted, or damaged. The multicoloured Swiss chard, Fantasy, looks wonderful grown in wooden crates lined with hessian to keep the compost from drying out. Though there are a variety of Swiss chard forms, any type of shard should look healthy, full, buoyant, and not wilted or droopy. Swiss chard freezes just fine as long as you wash it, trim it, and cook it until the leaves are just slightly cooked.
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