Mike Lyle wrote:
Kay wrote:
In article , Miss
Perspicacia Tick writes
Is Swiss chard the one that's related to the beetroot, or the other
which looks more like a brassica?

It's related to beetroot and has a broad central white rib.

I like the midrib cooked separately, but my children always resisted
it, though to my mind it's one of the blandest of vegetables. Is this
a common experience?

I've never eaten it - I was thinkin of red chard, which is one of my
favourite salad veggies. It looks like beetroot leaves - bright green with a
cerise stem.

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In memory of MS MVP Alex Nichol: http://www.dts-l.org/