Silverbeet — the food of ancient Greece

Silverbeet is a member of the beetroot family and has a long history. It was purportedly grown in the Hanging Gardens of Babylon where it was used for medicinal purposes in ancient Greece. It has been cultivated since at least the 16th century in England. Although it is also commonly known as Swiss chard, the vegetable did not originate in Switzerland.

The source of the ‘Swiss’ prefix is unknown, but could be a link to Swiss Botanist Gaspard Bauhin or its use in the region’s cuisine. Interestingly, the vegetable originated in the Mediterranean and is widely used in Italian and Croatian cuisines. Although some varieties of silverbeet are named after and somewhat resemble rhubarb — such as rhubarb chard and rhubarb red chard — the two species are not related.

Growth and harvest
Moist, fertile soil and a sunny positioning will help establish a successful chard crop. The vegetable is quite hardy, especially with cold temperatures, but if it experiences intense heat or drought, it is likely to bolt — meaning it begins to produce flowers and seeds too early, causing bitter, inedible leaves. Clusters of seeds are generally sewn in summer and early autumn.

Silverbeet typically takes eight to 12 weeks from sowing for the leaves to be large enough to harvest. Four to five individual leaves should be left on the plant to ensure it continues growing. Alternatively, the entire plant can be harvested by cutting from the bottom of the stem and leaving 5cm above the soil for it to regrow. Silverbeet can be harvested young and tender, or after maturity when stems have toughened.

Appearance and culinary uses
Depending on the cultivar, silverbeet has red, yellow, or white petioles (the stalks attached to the leaves). The vegetable has two distinct groups: the flavescens group (known for thick stems) and the cicla (leafy, more spinach-like leaves). The vegetables have large, shiny, dark green or sometimes reddish, wavy leaves. Generally, green versions tend to outproduce colourful varieties.

The vegetable can be sautéed simply with garlic and olive oil or added to soups, omelets, and pies. The flavescens’ stems tend to be harder and more bitter than the leaves, meaning they require more cooking time, and are often prepared separately.