Swiss Chard is not from Switzerland! It is actually closely related to the beet which originates in coastal regions of the Mediterranean. Chard is a beet that is grown for its greens rather than its root. Chard is a vegetable that has a plentiful supply of vitamins, fiber, and protein. It offers a myriad of health benefits including cancer prevention and inflammation reduction. Chard also improves bone and eye health, blood circulation, digestion, and cognitive development.

How to Harvest: An easy way to think about harvesting greens is the ⅔ rule. Think about harvesting one third of the plant and leaving two thirds behind. For each leaf, think about harvesting one third and leaving two thirds behind. Leaving some of the plant behind allows the plant to continue using photosynthesis to grow.

Choose which leaves you harvest by working your way from the outside of the plant into the center. Harvest the big, outside leaves first. The center of the plant, or “terminal bud” should not be harvested.

How to Prepare: When you’re ready to eat the Chard, fold the leaf in half and cut down the center to cut out the thick stem which is often too thick to eat. Then, roll the leaf up lengthwise and cut thinly crosswise to make into strips.

Though there’s nothing wrong with eating Swiss Chard uncooked in salads, most prefer to cook this green either by sauteing, boiling or steaming.