Swiss chard, like many leafy greens, is perishable and can wilt or spoil if not stored properly. When stored correctly in the refrigerator, Swiss chard can last for about 3 to 5 days. To extend its freshness, follow these storage tips:
Preparation: Before storing Swiss chard in the fridge, remove any rubber bands, twist ties, or damaged leaves. Rinse the leaves thoroughly under cold water to remove any dirt or debris.
Moisture Management: Excess moisture can lead to spoilage. After rinsing, gently shake off the excess water from the leaves or use a salad spinner to dry them.
Storage: Place the Swiss chard in a plastic bag or airtight container lined with a slightly damp paper towel. The moisture from the paper towel will help maintain humidity and prevent the leaves from drying out.
Temperature: Store Swiss chard in the crisper drawer of your refrigerator, where the temperature is slightly higher and more humid than the rest of the fridge. The ideal temperature range for leafy greens like Swiss chard is around 32°F to 40°F (0°C to 4°C).
Avoid Compression: Try not to compress or squish the leaves when storing them, as this can accelerate wilting.
Separation from Ethylene-Producing Fruits: Ethylene is a gas naturally produced by some fruits, and exposure to it can cause leafy greens to deteriorate quickly. Keep Swiss chard away from ethylene-producing fruits like apples, bananas, and avocados.
Always use your judgment when assessing the freshness of Swiss chard. If it starts to wilt, becomes slimy, or develops an off odor, it's a sign that it's no longer fresh and should be discarded.
If you want to preserve Swiss chard for a more extended period, consider blanching and freezing it. Blanching involves briefly immersing the leaves in boiling water, followed by an ice water bath to stop the cooking process. Once blanched, you can freeze Swiss chard in airtight freezer bags for several months. Freezing, however, will alter the texture, so it's best used in cooked dishes rather than raw preparations after freezing and thawing.