A member of the beet family, grown for its ribs, prepared like celery or asparagus, and for its leaves, often said to resemble spinach.
rib
The chard’s long fleshy petiole, whitish or red depending on the variety, is both soft and crunchy.
leaf
Thin flattened part of the chard that grows out of the rib; it is eaten cooked or raw, mainly in salads.
rhubarb
The stems are eaten like fruit: raw, dipped in sugar or salt, or made into a compote.
cardoon
A member of the artichoke family and little known in North America, its flavor is similar to that of celery; it is prepared like asparagus and served hot or cold.
kohlrabi
Very popular in Central and Eastern Europe, where its bulbous stem is eaten raw or cooked like turnip; its cabbage-flavored leaves can also be eaten.
