Swiss chard is grown for its tender, vitamin-enriched leaves. The plants grow one to two feet tall and the crinkled leaves have prominent central ribs. These ribs can be cut from the rest of the leaves and cooked and served like asparagus. The remainder of the leaf is eaten as greens. For harvesting, cut the leaves at the base of the plant with a sharp knife. The undisturbed inner leaves should continue to grow and be ready for picking in a few days. Pick and discard any old leaves. If they remain on the plant, they will decrease production.
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