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
This healthy green soup offers fiber and protein from the beans, and vitamins, minerals, and antioxidants from superfood Swiss chard.—Patricia Shannon, Southern Living, 21 Jan. 2026 Many leafy greens, including Swiss chard, kale, spinach, and bok choy, are impressively cold-tolerant and can be succession-planted outdoors all through the winter in warmer climates.—Lauren Landers, Better Homes & Gardens, 18 Jan. 2026 Microgreens like arugula, basil, or chard can all grow quickly indoors.—Michelle Mastro, Martha Stewart, 17 Jan. 2026 Arugula, beets, Brussels sprouts, cabbage, cauliflower, eggplant, fennel, kale, pumpkin, radish, rutabaga, squash, Swiss chard, tomato, turnips, and watermelon can be stored for up to four years.—Clarence Schmidt, San Diego Union-Tribune, 14 Jan. 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