Swiss Chard Rainbow has got many different coloured stems and leaves. Closely related to beetroot but has a small inedible root and grown for its attractive and mild flavoured leaves. The leaves can be harvested as baby leaf or fully grown, and can be treated as a cut and come again crop. Young, tender leaves are eaten fresh as a salad green, or mature leaves can be cooked like you would cook spinach, steamed, boiled or sautéed in a little butter. Start cutting the leaves when about 10 cm tall, can be cut 4-5 times a year and the colour intensifies in cooler weather. One of the most popular vegetable in the Mediterranean, Swiss Chard contains at least 13 different polyphenol antioxidants, which makes this leaf vegetable very healthy and nutritious.
