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
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.