Chard, Beta vulgaris var. cicla, is one of the cultivated descendents of the Sea Beet, Beta vulgaris subsp. maritimis. Its leaves are used as a vegetable.
Other forms of Beta vulgaris grown for their leaves include Perpetual Spinach. In addition, many forms of this species are grown for their roots; these are classified as Beta vulgaris var. crassa and include the Beetroot, Silverbeet, and Mangel Wurzel as well as Sugar beet. Spinach is in the same family, but less closely related.
There are several varieties of chard available for growing, but the commonest is Swiss chard. Other varieties are 'Ruby chard', 'Rainbow chard', and 'Rhubarb chard'.
Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the variety. It has a slightly bitter taste. The leaves are generally treated in the same way as spinach and the stems like asparagus. Fresh young chard can also be used raw in salads.
