Head of Swiss chard

Head of Swiss chard

SKU# FINCHARSWISSEA

Availability: In stock

£0.00

Dark, leafy greens with contrasting white ribs. Think spinach, but with hardier leaves. It’s full of irony flavour and holds its texture well when cooked.

Quick Overview

Dark, leafy greens with contrasting white ribs. Think spinach, but with hardier leaves. It’s full of irony flavour and holds its texture well when cooked.

How to store swiss chard

Keep in a plastic bag in the fridge. It’s best eaten within a few days. Don’t worry if the leaves look a bit wilted – they’ll be fine to eat.

How to cook swiss chard

You can cook the white ribs as well as the leaves. Just start cooking them a couple of mins before the leaves. Cook chard leaves in boiling water for 1 min, drain, then refresh in cold water and drain again. Squeeze out all the liquid, then fry gently in olive oil and garlic – it makes a really lovely side dish. Or stir the leaves into curries and stews.

Swiss chard season

The UK season usually runs from June to November. In a good year, we can get a very welcome first picking from as early as April

Chard varieties

Swiss chard is recognisable by its white mid ribs and green leaves. Ruby and Rainbow chard have coloured ribs and green leaves.

Organic chard farmer

Swiss chard grows well on our Devon farm. We also grow it on our Riverford farm in the French Vendée, where the warmer climate and favourable light levels mean that the crop is normally ready a month or so earlier.