Swiss Chard

Fun Fact: The leaves of Swiss Chard can be used as a natural dye for fabrics.

Swiss Chard is a type of beet that does not produce an edible root. Stems can be red, yellow, purple, white, green, or orange, and can grow one to two feet tall. It is also known as Silverbeet, Strawberry Spinach, Roman Kale, and Leaf Beet. Contrary to its name, it has nothing to do with Switzerland and is native to the Mediterranean area. Like other leafy greens, Swiss Chard is a nutritionally dense food providing potassium, magnesium, iron, and fiber as well as vitamins A, C, and K. Small young leaves can be added to salads and eaten raw, but older leaves are better cooked. Swiss Chard can be sauteed, boiled, steamed, and added to soups and stews. It pairs well with lemon, garlic, and Parmesan Cheese. To keep fresh, wrap in damp paper towels and place in a plastic bag in the refrigerator crisper drawer for about a week.