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
Vegetables like lentils, chard, parsley, and spinach are rich in iron, offering up to 20% of the DV.—Joy Emeh, Health, 12 Mar. 2026 Cool season crops are planted early, tolerate frost, and are harvested before the real heat of summer gets underway (though a few, like chard, grow well throughout the season).—Marianne Willburn, Better Homes & Gardens, 11 Mar. 2026 Along with kale, consider other spring greens such as spinach and chard.—Kerry Michaels, The Spruce, 9 Mar. 2026 In late winter, gardeners can start artichokes, perennial herbs, chard, salad greens, onions, leeks and more.—Holly McNamara, Hartford Courant, 7 Mar. 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