Swiss Chard are probably the most under-appreciated of all vegetables. The thick stems can be cooked like asparagus. The baby leaves can be used as fresh salad greens or cooked like spinach. While the leaves are eaten, it is in the same species as the garden beet (beetroot), which is grown primarily for its edible roots. Sow Swiss chard seeds from spring to mid-summer, or try them as delicious microgreens.
