Silverbeet

Silverbeet, sometimes called Swiss chard elsewhere in the world, is a staple leafy green in Australian kitchens. It has broad, dark green leaves with prominent white, red, or rainbow-coloured stalks, depending on the variety.

Both the leaves and stalks are edible, though they benefit from different cooking times — the stalks take longer to soften and are often started first. Silverbeet works well sautéed with garlic, added to frittatas, pies, and pasta dishes, or used as a filling in pastries like spanakopita. It wilts down considerably during cooking, much like spinach.

Silverbeet grows readily in Australian gardens across most climates and is available year-round. It’s a hardy, productive plant that tolerates heat and mild frost, making it one of the most reliable greens for home growers.