Hard to Beta vulgaris, so chew on chard

Chard or Beta vulgaris, is closely related to beetroot, but unlike it’s rooty cousin, it is grown and cooked for it’s leaf and stem.

Also known as Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet and Leaf Beet, this leafy green vigorous grower could be accused of having a bit of an identity crisis. However in the garden, its shiny dark green ribbed leaves and striking stems are unambiguous.

Depending on the cultivar, stems range in colour from white to yellow to orange and from red to bright pink. Chard not only illuminates a garden but can also work magic to brighten up your complexion and your plate. It’s ‘cut and come again’ leaves and vibrant coloured stalks will grow under most conditions, are versatile in the kitchen, and provide the body with more vitamins and minerals than almost any other green.