Silverbeet is know as chard or swiss chard in Europe and the US. The large, crinkly leaves of silverbeet have more texture and flavour than English spinach and hold their shape and flavour with longer cooking. Look for healthy bunches that donâ€™t flop. The stem and the leaves of the silverbeet can be both be used separatly or together. It can be steamed, sauteed or baked in a gratin or pie. Silverbeet of all the spinach particular has an affinity for cheese and cream. Available all year round with peak season autumn-winter.