In Season: June to November
Swiss chard is similar to spinach but takes a little longer to cook because of the thicker leaves and stem. Swiss chard has large green leaves and a stem that can be red, white, yellow or green. Small tender leaves can be eaten raw in salads. Steam, blanch or sauté chard to bring out its sweetness. Swiss chard is packed full of nutrients and adds great colour to any meal.
Store dry unwashed Swiss chard in a sealed plastic bag in the refrigerator for up to two weeks.
Swiss chard is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Folate and Zinc, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.