Homegrown Favorite
When it comes to hard-working, great-tasting, and resilient plants, Swiss chard always makes the list. Also called leaf beet, seakettle beet, and spinach beet, this bold, leafy green is--you guessed it--related to beets. It is also easy to grow, has few pest and disease problems, is slow to bolt, and tastes fantastic both raw and cooked.