Swiss chard leaf. Macrophotograph of the leaf surface and veins of the red Swiss chard, Beta vulgaris variety cicla. The veins (red) contain vascular bundles which transport liquid food and water to and from the leaf. Smaller veins branch diagonally off the main veins, and these branch in turn creating a fine and elaborate network. This arrangement of veins is one of the distinguishing characteristics of dicotyledonous plants. The leaves of the Swiss chard are edible and taste similar to spinach.