Harvesting and storing Swiss chard - you should know that

Harvesting and storing Swiss chard is not too complicated. Still, there are a few things to keep in mind. We have put together what you need to know.

How to harvest Swiss chard correctly

Swiss chard is related to beetroot and just as healthy. However, the two plants differ in that the tuber is eaten in the beetroot, but in the Swiss chard the luxuriantly growing leaves.

• The leaves of the Swiss chard are not only robust, but also healthy.
• The stems are white to red in color - yellow variants are less common.
• Swiss chard is one of the easiest to care for vegetables.
• You can harvest Swiss chard in early June. You can break off or cut off the outer leaves.
• Make sure to make the cut about five centimeters above the base of the plant. Make sure that the heart remains intact.
• In the course of summer, the plant sprouts several times, especially if it is cut correctly.
• The young leaves, which are about ten centimeters long, taste best.

Store chard correctly - best consumed quickly

Chard cannot be kept in the fridge for a long time because the leaves quickly wither and lose their nutrients.

• For this reason, you should process or use Swiss chard as soon as possible.
• Swiss chard contains a lot of vitamins E, A and K as well as magnesium, potassium and iron. These vitamins can be destroyed when heated.
• Swiss chard can be kept in the refrigerator for a maximum of two days. To do this, you should wrap the leaves in a damp cloth and place them in the vegetable compartment of your refrigerator.
• You can also freeze chard. You need to blanch it beforehand. Put the Swiss chard in boiling water and take it out of the water after a minute.
• Put the blanched chard leaves in cold water immediately. Then get them out of the water and pat them dry.
• In a freezer bag, you can store the chard leaves in the freezer for a few months.

Put chard in

You can also insert the stems to make chard last longer. For this you need a 250 ml mason jar and the following ingredients:

• 100 g chard stalks, 2 tsp sugar and mustard seeds, 80 ml white wine vinegar and rice wine vinegar as well as a small Charlotte and a pinch of chilli flakes.
• First roast the mustard seeds and then add the sugar. Extinguish everything with rice wine and white wine vinegar. Then let the mixture boil and switch off the stove.
• Now cut the chard stalks so that they fit into the mason jar and season them with a pinch of salt. Also put the chilli flakes and the finely diced Charlotte in the glass.
• Finally, pour the cooled vinegar mixture into the glass and close it airtight. After a week you can already consume the stems.

In the video: In this case, frozen vegetables are healthier

In our next practical tip, you will learn how to replace celery.