Rainbow chard is a colorful selection of Beta vulgaris grown for its vibrant stems and tender, nutrient-rich leaves. Unlike traditional Swiss chard with white ribs, rainbow chard produces stalks in shades of red, pink, orange, yellow, and white, making it as attractive in the garden as it is on the plate. The plants form large rosettes of glossy, crinkled leaves that can be harvested young for salads or allowed to mature for cooking. Like other chards, Rainbow Swiss Chard is highly productive and tolerant of both cool and warm conditions, often continuing to produce from early summer well into fall. In the kitchen, the mild, slightly earthy leaves can be sautéed, added to soups, or used much like spinach, while the crisp stems bring color and texture to stir-fries and vegetable dishes.