Chard

Chard

Also commonly called “Swiss chard,” this leafy green is not from Switzerland at all, but was given its scientific name by Swiss botanist, Karl Heinrich Emil Koch. The French called it “carde,” because chard’s stalks have a similar appearance to cardoons.

Chard is a tall vegetable, with a thick, crunchy stalk. Chard has wide, fan-like leaves attached to the stalk, which come in a variety of colors including white, red, yellow and orange. Select chard with stalks that look crisp. To remove any sand or soil between the leaves, immerse them in a bowl of cool water. Unwashed chard can be stored in a plastic bag inside the refrigerator for up to 5 days. Chard can be eaten raw, but cooking chard makes it sweeter and less bitter. Don’t cook chard in an aluminum pot; the vegetable has oxalates, or acids that will react with the metal and cause the pot to discolor. Blanch chard to retain the vibrant color, then add it to soups, stews, and stir-fries.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Chard

Goat Cheese Stuffed Chard with Tapenade Dressing

Olivier Said, Kitchen on Fire

Acorn Squash, Brown Rice, and Winter Greens Soup

Charles Vollmar, Epicurean Exchange

Lebanese Chard Stalk Hummus

Tara Duggan, Root-to-Stalk Cooking

Sweet Potato Stew with Greens

Nalini Mehta, Route to India

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »