Simple Steps to Freeze Your Swiss Chard

There are many ways to preserve the foods that you want to eat later in the day or week. Some types of food can be kept on the countertop, while other types of food need to be refrigerated if you want to keep them in the best condition.

If you plan to eat the food at some point in the future, then you’ll often want to freeze it so that it can be stopped from decomposing.

This is a must-read for anyone who needs to figure out how to store their food in order to ensure its proper preservation. You’ll learn what kinds of foods need to be stored in which manner, and when it is appropriate to store them in the refrigerator or freezer.

It is true that potatoes should be stored in the fridge, because they are a vegetable. You might also think that they should be stored with other vegetables, but it’s often recommended that you store them alone.

Food storage can be confusing. Some foods are difficult to tell how to store, and what you have to do to make sure that you are storing them properly.

What Is Swiss Chard?

Swiss Chard is not a well-known leafy green throughout the United States, rather it’s more popular in the Mediterranean region where it originated.

If you enjoy Mediterranean cuisine, then you will likely want to buy this plant quite often.

If you want to avoid spending too much of your time and money, you should take the time to properly preserve your food.

Swiss chard is similar to spinach. It’s a bit different from spinach, but the differences are minor. It’s often called spinach in South Africa.

Swiss chard is one of the easier vegetables to grow, and once you get the hang of growing it, you’ll be able to enjoy it for years to come.

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Growing Swiss chard from seeds is an extremely easy thing to do, and if you have a big enough space for your garden and plenty of time, you could easily grow a lot of it. But, once it is harvested, you have a whole host of options for how to preserve it, including freezing it.

Swiss chard, also known as beet greens, is a nutritious vegetable that goes bad quickly. You can tell if it’s past the prime of its life when you pick it because it looks like it has wilted.

It’s important to know what type of chard you are buying, so if you’re buying Swiss chard, you’ll want to look for firm stalks and deep green leaves.

You should always store your swiss chard in the refrigerator, as this helps it last longer and keeps it fresh. Generally, young, smaller leaves will wilt faster than older leaves.

Since you’re cooking it for your family and friends, the best way to ensure that you get the most out of your swiss chard is to put it in the freezer so that you can easily cut it into bite-size pieces, or you can even freeze it whole if you like.

Swiss chard is best frozen by blanching it. To freeze it, you’ll want to add it to a boiling pot of water for a couple of minutes, then drain and let it cool.

There are many ways to preserve foods. Some types of foods can be kept on the countertop or in the pantry, while others need to be kept in the refrigerator.

If you’re planning on eating the food later, you’ll probably want to freeze it so that you can halt the decomposition process altogether.

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You’d think it would be easy to figure out what types of food require refrigeration, but it isn’t. Some foods that you may think should be stored in the refrigerator don’t do that well there, and other foods don’t do well when placed in the freezer.

Potatoes are a vegetable, so one might think that they should go in the fridge to be preserved as with other vegetables. However, it’s often recommended that you only put potatoes in the fridge when they’re a part of a dish.

How you store your food can be complicated, but it doesn’t have to be. There are lots of different ways to store food, and many different ways to preserve food, so you can always find the best storage method for your particular needs.

Freezing Your Swiss Chard

The first step in freezing vegetables is to wash them thoroughly. Then, when you are expecting to blanch them, bring a pot of water to a boil, drop in the vegetable, and then remove the heat. Let it sit for five minutes, then drain and rinse with cold water.

Next, lay the vegetables out on a baking sheet in a single layer, and then freeze them for at least three hours. Once they are frozen, store them in a container or bag for future use.

Swiss chard isn’t very expensive, and it freezes well. You won’t need a lot of materials to freeze and prep swiss chard either.

Of course, you will want to have a freezer-safe and airtight bag for storing the chard in, and you will want multiple bags if you are sectioning off the chard into portion sizes.

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You’ll want to boil some water and then put it into a large pot with enough stalks of Swiss chard to make them fit. Then you’ll want to put the pot into the refrigerator to cool down the stalks.

After they’ve cooled you can take them out of the refrigerator and place them into a bowl of ice for the leaves to chill and also absorb the water from the stalks.

When you start cooking the swiss chard, you are going to want to briefly check it out for signs of wilting or sickness. You will then want to wash the leaves well so that there is no dirt on them.

This may be a little confusing, but don’t separate the stems from the leaves, because that will make things much harder when you prepare to cook it.

In this recipe, the leaves are chopped and used in the same way as spinach, but the stems are left whole and add a different texture.

You can use the leaves or the stems in place of spinach, but either way, you will be getting some good nutrition and vitamins from the swiss chard.

You will need a pot large enough to hold the stalks, and a pot of boiling water. Place the pot with boiling water over the stovetop, and let it boil for about 5 minutes.

You’ll be able to get the chard cooked faster if you have an extra pot of boiling water ready to go when the chard is finished. In the meantime, make sure to add a fair amount of ice to the second pot of water.

The next step is to place the swiss chard into the water to let it cook for a little bit. You will only need to let the chard cook for about two minutes for the stalks and about one minute for the leaves so that you do not overcook the chard.

If you’re going to make this dish, you’ll need to immediately pick the swiss chard and put it directly onto the ice to complete the “blanch” of it.

It’s best to leave it on the ice for a little while to make sure the cooking process has completely stopped and that you are ready to begin with the final steps of preparing the swiss chard to go into the freezer.

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Once you have the potatoes and swiss chard ready, it’s time to start the actual cooking process. It is important that you cook this dish for at least 40 minutes.

When it comes to boiling potatoes, you want to make sure that the water does not boil over the pan, so you’ll need to be vigilant about watching the pot.

Separate the leaves from the stalks and store them separately. You can use airtight freezer bags or you can consider an airtight freezer-safe container.

The specifics don’t matter as much as making sure that the storage method is both safe for the freezer and airtight.

Swiss chard is a leafy green vegetable that can be used in both cooked and raw dishes. Depending on the variety, the swiss chard can last up to a year in the freezer.

Put a date on the container so that you know how long it’s been in the freezer.

What Is Blanching?

If you want to ensure that your food keeps its quality and taste, the blanching process is essential. You’ll learn how to properly blanch vegetables and fruits to keep them from going bad.

Blanching will cause the foods to be cooked so that they’ll be less sensitive to the weather, and will have the same freshness as if they were leftovers in the freezer.

In order to get the most out of the cooking process, you need to boil the food for a short period of time.

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If you don’t put the food onto the ice afterward, you are just wasting time and money. You need to wait for the food to cool down before you put it into the freezer, otherwise, the heated water inside of the fruit or vegetable will continue to cook it from the inside out, which would lead to an unwanted level of cooking when you are trying to freeze something to preserve a fresh taste.

Freezing vegetables is a great way to stop the cooking process, and putting it on the ice helps to forcefully stop that cooking process.

Harvesting tips

If you’re looking for a delicious, nutritious and versatile plant for your garden, Swiss Chard is a great choice. It can be harvested at any point after 30 days, and you can eat it raw or cooked in a variety of dishes.

Freezing Swiss chard is a great way to preserve its nutrients. It’s important to wait at least 45 to 60 days before harvesting, but this article explains how to harvest your chard and freeze it successfully.

Swiss chard is both nutritious and delicious. Cut the stems and leaves from the plant, and use the stems in soup, salads and pasta dishes, and the leaves as a side dish.

Washing and cleaning

You should wash your vegetables before you freeze them, because they’re very dirty and can contain harmful bacteria that can make you sick.

Swiss chard leaves are rather bumpy, with lots of crevices, so they have many places where dirt, sand, debris, or even insects can hide. There are two ways to remove all this grit:

The first step is to wash your leaves and stems carefully. Don’t bruise them, or you’ll bruise the plant.

Add the spinach leaves to a large pot filled with water. Bring the water to a boil over high heat and blanch the spinach leaves for one minute. Drain and immediately plunge the spinach into a sink or large bowl filled with ice water. 

After 15 minutes, drain the spinach again and squeeze the excess water out of the leaves. This step removes any residual bitterness that may have been left behind from the boiling process.

Separating the Swiss chard stems from the leaves will save you time. Use your knife to cut the stems apart from the leaves.


To avoid losing nutrients when you freeze fruits or vegetables, don’t cut them up into small pieces before you freeze them.

It’s best to use a large stockpot for cooking chard because it allows for more volume for the chard to blanch quickly.

There’s no need to add salt to the chard, because we’re not cooking it.

You don’t want to cook the chard as part of this process.

When the water comes back to a rolling boil, add the chard. Cover and cook for 3 minutes, stirring occasionally. Uncover and cook until the chard is tender, about 2 more minutes, stirring occasionally.

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