Prior to putting chard in the fridge, remove and packaging bands and wash leaves; this will help prevent premature wilting.

Flavor & Preparation

Rainbow Swiss Chard certainly makes an impression, with a variety of bold colors to match its unique flavor. We grow a variety with several different stalk colors, varying from pale yellow to a deep red.

The leaves are soft, less bitter than kale and a more earthy compared to spinach. The stalks are sweeter than the leaves, with a refreshing crisp texture.

Swiss chard is one of our favorite salad greens, and is sure to impress your guests. Chop the entire leaf and stalk to sautee, or use the leaves and smaller stem portions for a raw salad.

If you plan to eat leaves raw, make sure they are well cleaned, then cut out the thick center stalk before tearing or cutting leaves into bite size pieces. If you’ll be cooking your chard, slice into ribbons or rough chop the leaves and stalks prior to cooking.

Baby Swiss Chard

These miniature leaves are just what the name suggests — younger stages of the mature plant. Leaves and stems are exceptionally tender at this stage with a distinctly sweet flavor. The colors are even more vibrant, and we like to eat them as-is with a light vinaigrette dressing.

Health Benefits

• One of the best sources of Vitamin K

• Full of healthy fiber, antioxidants, and minerals

• “The new kale”!