Also known as Mangold, this old heirloom (1700's) is a relative of chard and beet. You don’t see it in stores because it ideally needs to be picked soon before eating. The leaves are shiny green with white midribs. The steamed stalks taste something like mild asparagus. Perpetual Spinach Leaf Beet' also known as Spinach Beet Chard, responds particularly well to repeat cutting and is one of the easiest and most productive vegetables for a small space. Minimal stem and maximum leaf production and will grow to 20in in the first year. Perpetual Spinach is extremely resistant to bolting, so with just one sowing you can feast on these succulent dark green leaves and white stalks the entire summer and through autumn and winter. Use raw in salads, steamed with other greens or in place of spinach. Include in quiche or lasagna for savory use. Requires a good draining soil.