A variety of beetroot (beetroot domesticated to obtain large leaves and stems on the surface of the root).
 Rich in minerals, dietary fiber and protein.
 Kitchen uses:
 You can use fresh young leaves (with a slightly bitter taste) in a salad.
 Mature leaves are eaten after cooking - in sauces, stews and pastries.
 Chard can be used in many cases and recipes as a substitute for spinach leaves.