Among the cool season vegetables that are now seasonable, this one is too cool. Swiss chard, Beta vulgaris subsp. vulgaris var. flavescens is as ornamental as edible. Its richly deep or bronzy green foliage is a splendid backdrop for cool season annuals. The same foliage is edible, either fresh or cooked. Yet, even as a vegetable, it is nicely ornamental.
The wide petioles and leaf veins can be white, yellow, orange, pink or maroon. Although varieties with simple green petioles are more productive, they are less popular. ‘Rhubarb Chard’ and ‘Ruby Chard’ develop deep red petioles and veins. ‘Rainbow Chard’ is a mix of varieties with petioles and veins of various colors. Some have darkly bronzed foliage.
Although a cool season vegetable, Swiss card performs very well for spring and autumn. It only succumbs to summer warmth. In cooler climates, it might succumb to severe frost. Since only external leaves are harvested, it retains its ornamental quality for a long time. Swiss chard like sunny exposure and rich soil. It wants water when winter rain is sparse.
Tony Tomeo 
Living for many years is Switzerland and having a Swiss family, I had to look at this one. I quite like it. Basically we throw the leaves away and just keep the stalk, slicing it it edible sized pieces and making a bechamel sauce with it. I quite like it, although have not made it for some time. Of course we also sometimes cook the leaves as well, but generally the Swiss I know just cook the stalks.
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Is it even known as ‘Swiss’ there, or just silverbeet.
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We call it Krautstiel in Switzerland, in our dialect. In German it is known as Mangold. Nothing Swiss about in the name.
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