Spring is here and so we are all wanting a lot more green salads and I have to say one of the stars is Peppermint Swiss Chard. It gave us good greens through the winter and now the young growth is used in the salad. I made a big vegetable pie for the dinner last Saturday night, plant fair stall holders and helpers meal, the Swiss Chard was the base for it, it holds itself well after cooking. Those who came to the garden in the winter loved the row with the pink and green combination when the rest of the garden is looking very flat. I now have a good tray of young plants to go in soon.