Chard is a leaf vegetable, one of the cultivated descendents of the Sea Beet. The most common cultivar is ‘Swiss Chard’, while other varieties are ‘Ruby Chard’, ‘Rainbow Chard’, and ‘Rhubarb Chard’. It has shiny green ribbed leaves, with stems that range in colours that include white, yellow, pink, orange, green and red depending on the cultivar. The leaves – which have a slightly bitter taste – are generally steamed or sautéed, while the stems need slightly more robust cooking. Young raw chard can also be used in salads.