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
For extra color, try colorful lettuce varieties like 'Red Oakleaf,' or play around with showy greens like Swiss chard or red kale.—Lauren Landers, The Spruce, 26 Feb. 2026 Even leafy greens like chard and collards can be kept in the freezer, though forget higher-moisture items like lettuce and cucumbers.—Alexandra Emanuelli, Southern Living, 24 Feb. 2026 Spinach, arugula, lamb’s lettuce, kale, chard, and watercress are rich in potassium, magnesium, and calcium, making them among the most alkalizing foods.—Mélanie Defouilloy, Vogue, 24 Feb. 2026 Spinach and Other Leafy Greens Spinach and other leafy greens, like chard, are high in naturally occurring nitrates.—Lindsey Desoto, Health, 23 Feb. 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