This leafy green was identified by a Swiss botanist and is a variety of Beta vulgaris. Today, Swiss chard is most popular in Mediterranean countries. Chard features distinctly large dark green leaves with prominent petiole well developed edible stalk. Generally, its leaves are harvested at various stages of maturity. While the whole plant with its tender young leaves can be harvested for salad preparation, individual large size, mature leaves with slightly tough texture stem may be picked up for sauting and cooking in dishes.