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CHARD
Chard, with its vibrant stalks and rich green leaves, is not only visually stunning but also packed with nutrients.
Chard is easy to grow and can thrive in a variety of climates, making it a great choice for beginner gardeners.
Chard produces leaves throughout the season when you continue picking them regularly, giving you a long-lasting harvest.
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HOW TO STORE YOUR CHARD
Storage: Eat baby leaves on the same day they are picked as they will not store well. Store chard in the fridge in a plastic bag to maintain moisture. You can also store it in a jar of water if you see that the leaves are wilting.
Drying: Dehydrate leafy greens like chard, lettuce, spinach, and kale to make green powder. In a dehydrator, place leaves on a sheet and dry at 40°C for 4-8 hours. In an oven, set it to the lowest temperature, leave the door slightly open, and cook for 2-4 hours, checking for burnt leaves. Store in a dry, dark jar for up to a year. Add to dishes just before serving, without cooking.
Freezing: Freeze chard leaves and stems together or separately (stems take longer to cook). Wash, dry, and chop the chard. For chunks, place them directly in a container in the freezer. For separate parts, spread on a sheet, flash freeze for 1 hour, then transfer to a container. To preserve flavour and colour, blanch the leaves for 30-60 seconds and stems for 1-2 minutes before freezing.