Swiss chard does come back every year in many climates, but it’s not a true perennial like asparagus or rhubarb. In most gardens, Swiss chard is grown as an annual, meaning it completes its life cycle in one season and then dies. However, Swiss chard is actually a biennial plant, which means it … Read more
Swiss chard does attract pests, but it’s not a magnet for every bug in the garden the way some other leafy greens are. If you’ve been noticing holes in your chard leaves or sticky residue on the undersides, you’re probably dealing with a few specific culprits that just love this crop. The good … Read more
Sautéing Swiss chard does remove some oxalic acid, but it doesn’t eliminate it completely. When you sauté Swiss chard, the heat and the cooking process cause a portion of the oxalic acid to leach out into the cooking liquid or break down. However, the reduction is only partial, so you’re lowering the oxalic … Read more
Cooking Swiss chard does reduce oxalates, but the reduction is significant only if you use the right technique. Boiling is the most effective way to lower oxalate content, while steaming and sautéing offer only modest reductions. If you’ve been worried about the oxalates in Swiss chard and how they affect your kidneys or joints, you’re … Read more
You should take swiss chard off the stem when freezing because the stems take much longer to freeze and thaw than the tender leaves. If you leave the stems attached, you’ll end up with leaves that are already soft while the stems are still icy and crunchy. That mixed texture can be unpleasant in soups, … Read more
Yes, you can remove the red stalk from Swiss chard, and many cooks choose to do exactly that. The red stalk on Swiss chard is completely edible, but its texture and flavor are quite different from the leafy green part. When you decide to remove the red stalk from Swiss chard, you’re aiming … Read more