Chard (Beta vulgaris subsp. vulgaris) is a leafy green in the same species as beetroot, but bred for its leaves and stems rather than its root. In Australia, the most common variety is silverbeet, which has broad, dark green leaves with thick white stems. Rainbow chard varieties, with stems in red, yellow, orange, and pink, are increasingly popular at farmers’ markets.
Chard has been cultivated in the Mediterranean region since antiquity. It is a workhorse vegetable — hardy, productive, and tolerant of both heat and mild frost. In Australian home gardens and market farms, it is one of the most reliable year-round leafy greens. The leaves and stems are typically cooked separately because the stems take longer. Chard features prominently in Mediterranean, Middle Eastern, and South American cuisines.
How it's produced
Chard is grown as an annual or biennial crop. Seeds are sown directly into garden beds or fields, and the plants establish quickly in most temperate and subtropical climates. Chard is notably easy to grow, tolerating a wide range of soil conditions and temperatures, though it performs best in cool-to-mild weather with consistent watering.
Leaves are harvested by cutting the outer stalks at the base, allowing the inner leaves to continue growing. A single planting can produce harvests over many months. In Australia, silverbeet is grown commercially year-round, primarily in Victoria, Queensland, and New South Wales. It requires minimal pest management compared to other leafy greens and is a common crop for both conventional and organic growers.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for vegetables, not measured for this item yet. Sources & methods →
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