Swiss chard is the green portion of a variety of beet, and has been eaten for thousands of years. This vegetable was identified and described by a Swiss botanist, and hence the name "Swiss chard".

With a full-bodied texture that tastes similar to spinach, Swiss chard is an excellent source of beta-carotene and a good source of vitamin C.

Swiss chard contains oxalates and should be consumed cautiously or avoided by those with a predisposition to kidney stones.

Look for chard with a fresh green color and moist, crisp, unwilted greens. The leaves should be unblemished by tiny holes, which indicate insect damage. Wrap unwashed Swiss chard in damp paper towels, place in a plastic bag and store in the crisper of the refrigerator for three to five days.