A delicate tasting vegetable with stalk-like stems and broad, crisp leaves. The ribs can be either red or white. The flavor of either variety is the same - similar to beets, since chard is a relative of the beet family.
The ribs be cooked like celery or asparagus. The leaves can be used raw in salads or cooked as other greens.
Keep refrigerated in perforated plastic bag and use within a few days.