In the US the leaves are valued while European cooks value the stalks to the point of discarding the leaves or feeding them to animals. Chard can be harvested while the leaves are young and tender or after maturity when larger have slightly tougher stems. Chard is extremely perishable, so keep refrigerator storage time to a minimum. Store unwashed leaves in plastic bags in the crisper for 2 to 3 days. The stalks can be stored longer if separated from the leaves.
Chard packs a huge amount of vitamin A and it is naturally high in sodium.
One cup contains 313 mg of sodium, which is very high for vegetables. Chard is also surprisingly high in other minerals as well, i.e., calcium, iron, magnesium, phosphorus and potassium. IU Young tender chard leaves can be eaten raw adding a beet-like flavor to salads and sandwiches. Chard can be used in place of spinach in any recipe, although chard will need to be cooked a bit longer. When cooking older chard, the stems require longer cooking time than the leaves.