I prefer smaller leaves as the larger the leaves, the more bitter the taste. Look for fresh looking leaving with no or minimal discoloration.

The Swiss Chard season is from June to August.

Due to the fact that Swiss Chard is a green juice, you will find it beneficial to have no more than about ¼ of your juice consisting of green juice.

Swiss Chard is very concentrated and so I try not use to any more than 1 ounce in every 8 ounce glass.

Swiss Chard is high in oxalic acid. Therefore should be avoided by those who suffer from or are at risk for kidney stones, gout, rheumatoid arthritis, osteoporosis and those whose stomach is easily irritated. Read my notes on oxalic acid for more information.

Since Swiss Chard is high in oxalic acid, you should also avoid combining Swiss Chard with other vegetables that are high in calcium, such as broccoli. Oxalic acid combines with calcium to create an indigestible compound. You should also avoid eating calcium rich food immediately after eating or juicing Swiss Chard or any food high in oxalic acid. This includes foods like tofu.

I like to mix Swiss Chard with apple juice as I must admit, I don't like the taste of Swiss Chard too much. The apple helps make Swiss Chard taste a little more delicious.

Swiss Chard belongs to the same family as spinach and beets.

Properties:

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General Information:

Nothing to report.

Cautions & Suggestions:

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Benefits:

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Photo by mercedesfromtheeighties.