Swiss chard is an ornamental plant that also tastes good. A member of the beet family, Swiss chard is usually grown for its leaves and stems. The primary difference between it and beets is that Swiss chard does not have fleshy roots. Swiss chard can be grown in the spring or fall garden and can be started from seed or transplanted, says Mary Beth Musgrove, a horticulturist with the Alabama Cooperative Extension System.

Swiss chard is heat tolerant and outperforms other leafy greens. It continues to grow after most other greens bolt. A hardy plant, Swiss chard can grow to 2 feet tall and 18 inches wide.

Plant Swiss chard about 18 to 24 inches apart in rows. Young plants should be thinned to 8 to 12 inches apart. Mature plants are produced in 50 to 60 days. Plants need at least 1 inch of water a week as they mature. One plant will produce many leaves and can be harvested over a period of time.

Two good varieties for planting in Alabama arel lucullus and rhubarb. The rhubarb variety has giant leaves with red stems and veins. Lucullus produces white stems and veins.

"Don't confuse the rhubarb variety of Swiss chard with rhubard plant," says Musgrove. Rhubarb plant is grown for its stalks and has poisonous leaves."

Harvest Swiss chard early or late in the day. The leaves wilt quickly when harvested in full sun. It can be harvested and used as you would spinach.

When cooking Swiss chard, let the chopped stems cook about 5 minutes before adding the leaves. The coarse, glossy, dark green leaves have a slightly crinkled look.