Although a variety of beet, chard does not have an enlarged root, but does have large leaves and juicy stalks that are often cooked as a vegetable. Chard is also called Swiss chard. The leaves and stalks are a good source of vitamins A, B, and C. Chard is popular as a home-garden plant because it is easy to grow, productive, and tolerant of moderate heat. Highly perishable, it is difficult to ship to distant markets.
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Noun
Leafy greens such as spinach, kale, beet and turnip tops, chard and collards top the list of longevity foods.—
Samantha Agate,
Fort Worth Star-Telegram,
15 July 2026 Sturdier greens like kale and Swiss chard can be blanched for an additional layer of protection.—
Emily Kay Votruba,
EverydayHealth.com,
14 July 2026 Aphids can also transmit viruses from one plant to another, which can be particularly damaging to crops like squash, cucumber, pumpkin, melon, bean, potato, lettuce, beet, chard and bok choy.—
Alora Bopray,
USA Today,
7 July 2026 Swiss chard is generally ready for harvesting in about four to six weeks from planting.—
Amy Brightfield,
Better Homes & Gardens,
3 July 2026 See All Example Sentences for chard
Word History
Etymology
Noun (1)
modification of French carde, from Occitan cardo, from Vulgar Latin *carda, alteration of Latin carduus thistle, cardoon