Short shelf life - keep in a plastic bag in the fridge and eat wthin a couple of days
This chard's colourful stalks take much longer to cook than the tender leaves, so for most recipes you start by separating the two. Strip the leaves away from the stalks by pinching at the base and pulling the stalk through your fingers. The leaves should strip away with ease. Dice or slice the stalks and steam, boil or gently fry until tender before adding the leaves to wilt.
Harvested June to November