A herbaceous plant, a subspecies of beet, but similar in its long stems and leaves to spinach. Has several varieties. Contains a huge amount of vitamin K, as well as sodium, magnesium and potassium. Low in calories. The long stems and leaves are eaten. Swiss chard is used for preparing vinaigrettes, salads, soups, cold appetizers, pie fillings, and also in hot dishes, for which it is prepared in lard or butter, like spinach. When cooked, Swiss chard doesn't lose volume, and the taste becomes sweeter and more pleasant than spinach. Cooked Swiss chard is an original appetizer for noodles or a side dish for meat. You can boil Swiss chard petioles in salted water and then fry them. The leaves are often fermented with cabbage or separately. Swiss chard is not subject to long-term storage.