Food Lens · Produce
Swiss chard
Slightly bitter and earthy, similar to spinach but with a more mineral edge and a crunchier stalk.
Lens analyzedSwiss chard is a leafy green vegetable with large, ruffled dark green leaves and thick, colorful stalks that range from white to red to yellow depending on the variety. The leaves and stalks are often cooked separately since the stalks take longer to soften.
Where it comes from
Swiss chard is a member of the beet family, cultivated for its leaves rather than its root, and it's long been a common vegetable in Mediterranean and European cooking before becoming a familiar item in North American produce sections.
Buying it
Choose bunches with crisp, brightly colored stalks and unblemished, deep green leaves, avoiding any that are wilted, yellowing, or slimy.
Storing it
Refrigerate Swiss chard unwashed in a loose bag, where it keeps for about a week; wash and trim just before cooking.
Keeps about 7 days in the fridge.
In season
Peak season is June–September, though it's available year-round.
Grown locally from early summer into fall in much of North America; greenhouse and shipped supply keep it available most of the year.
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Checked for each member
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