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
Dishes included a Brazilian kimchi toast, a Swiss chard pancake with pesto, tamarind tortellini in double cream and Angostura, and a peanut tiramisu served with artichoke coffee.—
Lanee Lee,
Forbes.com,
23 July 2026 Collard Greens Kale is king, but other greens, including Swiss chard, watercress, beet greens, and collard greens, also warrant attention.—
Randi Gollin,
Martha Stewart,
23 July 2026 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 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