Chard

Chard comes from the same species that produces beetroot and other beets. You can eat other beet leaves, but chard does not produce a root, so is grown solely for its leaves. More popular in mainland Europe, chard can be eaten as a soft, raw salad leaf when young and tender, or cooked along with the stems, when older and a bit tougher. The green leaves themselves should be shiny; the stem can range from white through to yellow and red. One variety even has stems of different colours on the same plant (Rainbow Chard). Chard is very rich in vitamin K, and is also a source of vitamin A, C, E, B6, riboflavin, calcium, iron, magnesium, phosphorus, potassium, copper and manganese.