Learn how to store this dark, leafy green properly for use in salads, sides and more.
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swiss chard on surface
Credit: Helen Norman

From Lemony Lentil & Chard Soup to Ham & Chard Stuffed Shells, chard is a versatile leafy green (FYI: you may see it referred to as Swiss chard, but it's the same vegetable). It can be eaten raw or cooked, and its stalks come in a variety of colors, including white, red and yellow. Whether you pick up a bunch from the grocery store or your local farmers' market, learn how to store chard the right way to make the most of the tasty, dark green veggie.

How to Store Chard

  1. Remove any blemished or wilting leaves from the bunch. 
  2. Wrap the stalks of the chard in a slightly damp paper towel or cloth. 
  3. Place the chard in an open plastic bag or perforated plastic bag. Store in the crisper drawer of the refrigerator.

Chard is at its best when enjoyed immediately after purchasing, but can last up to a week in the refrigerator when stored following the steps above. Wrapping the stalks with a wet paper towel helps keep the veggie fresh, as chard has high water content and can be rubbery when dehydrated. Additionally, the crisper drawer is the best place for storage as the temperature and humidity can be controlled for optimal freshness. 

It's also important to remove any blemished or wilting leaves before storage. Remove any leaves that are yellowing or have a limp appearance, as those are indicators that the leaves are starting to turn bad (or better yet, don't buy chard if the leaves have any of these signs). 

Another important tip? Don't wash chard before storage. Similar to spinach, chard leaves are more susceptible to spoiling at a quicker rate if they are wet when stored. Instead, wait to wash chard until right before use. Wash chard leaves with cool water until all dirt or grit is removed. To help, you can dunk the leaves in a bowl of water to ensure that everything is cleaned. 

It's easy to store chard, and you can use it in everything, from soups to salads. For more, learn how to cook chard and how to freeze chard.

By Lisa Kingsley and Alex Loh