Huh?
Instead, try Swiss chard. They are very similar to each other when eaten fresh or cooked. There are some key differences. Spinach bolts and becomes inedible when summer temperatures arrive, where chard continues to thrive. The leaf shape of spinach traps dirt and is difficult to clean, while chard rinses easily and grows in a more upright fashion that keeps its leaves cleaner to begin with. Spinach is dull green, where chard adds beautiful colors to your table. Spinach only gives a leafy product, where as chard stalks are colorful celery-like treats in addition to the leafy goodness.
Swiss chard comes in several varieties, distinguished by the stalk color (white, red, yellow, and orange). We prefer a rainbow seed mixture just for pure aesthetics. Some claim texture and taste difference between varieties, but we haven't experienced this.
Tips and Tricks:
- Plant seed directly into the ground 2-3 weeks before the last frost. This would mean seeding about April 1st in northwestern Arkansas. It's not too late to seed some now though. Go ahead and get it going!
- Pick smaller, glossy leaves for fresh eating in salads. Use the larger leaves for cooked greens.
- The crunchy central stalk can easily be removed by folding the leaf lengthwise and running a sharp knife between the leaf and stalk.
- Remove and discard old leaves to encourage growth. Chard grows from the inside out, so leave the smallest inner leaves for future harvest.
- Swiss chard is so hardy that it grows almost year-round reducing the need for storage.
- Freezing
- Blanch for 2 minutes.
- Plunge into ice water for 2 minutes to stop the blanching process.
- Pat dry and freeze in an airtight container.
- Dehydrating (good for adding greens to soup!)
- Blanch and chill as above.
- Place in a dehydrator on its coolest setting until the leaves are brittle.
- Store in an airtight container.
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