Cultivation
Beta vulgaris Leaf Beet Group
The suitability of Swiss chard for freezing is determined by the need for separate processing of petioles and leaf blades due to differences in their density and blanching time.
In the reference 15 varieties crop Swiss chard, where this is mentioned in the description.
The technological process of freezing Swiss chard requires the mandatory separation of the plant into leaf blades and petioles. The leaves require brief blanching of about 1 minute, whereas the denser petioles require heat treatment lasting 2–3 minutes to maintain product quality.
The absence of blanching leads to a deterioration in the texture of the petioles, which become watery and soggy after thawing. Frozen Swiss chard loses its original crispness, so it is intended primarily for the preparation of soups, sauces, stews, and fillings for baked goods.
General information about the subject — on the page Suitability for freezing.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
Beta vulgaris Leaf Beet Group · Swiss chard
MINISTERO DELLE POLITICHE AGRICOLE E FORESTALI - DIREZIONE GENERALE DELLE POLITICHE AGRICOLE ED AGROINDUSTRIALI NAZIONALI
Beta vulgaris Leaf Beet Group · Swiss chard