Green swiss chard has broad and wavy green leaves with white stalks. The leaves are succulent, and the white stalks are edible with a mild, salty flavor. Green swiss chard develops a salty taste because the greens absorb the sodium that naturally occurs in soil. All swiss chard varieties are descendants of the ‘sea beet’ which is a wild seashore plant.
Green swiss chard is known as a super-food in a lot of cultures. It has a rich supply of quercetin, which is a flavonoid that has strong antioxidant effects linked to fighting off cancer and heart disease. Green swiss chard also contains syringic acid which has received a lot of attention in research dedicated to blood sugar regulation.
Temperature:The best storage temperature for green swiss chard is 32-40 degrees.