Leaf beet is the common name for Beta vulgaris grown for its leaves — encompassing Swiss chard and spinach beet (perpetual spinach), as distinct from beetroot grown for roots. The broad, tender leaves and colourful stalks are eaten cooked (sautéed, steamed) or raw when young, rich in vitamins A and K, iron, magnesium and folate — though also high in oxalates, which bind calcium. Like other leafy greens, it should be washed thoroughly to remove soil and reduce microbial risk (E. coli, Salmonella), kept refrigerated to slow wilting and decay, and cooked lightly to preserve nutrients while ensuring safety.