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
Look for a sunny transition area between turf and ornamental garden to tuck in a few favorites such as radishes, Swiss chard and scallions.—Special To The Denver Post, Denver Post, 19 Aug. 2025 Try to pick bunches with a variety of colors, too—this will not only make your recipes more visually appealing but also ensure a greater range of beneficial plant compounds in your chard.—Christina Manian, Health, 21 July 2025 Add kale or chard, red pepper, ½ teaspoon paprika and ½ teaspoon cumin to onion pan and cook, stirring frequently, until greens are wilted, 5-10 minutes.—Bethany Thayer, Freep.com, 19 July 2025 Here are some foods that help your body wind down:
Dark leafy greens, such as spinach or Swiss chard, are rich in magnesium, iron, and folate.—Dr. Samanta Dall’agnese, CNBC, 18 July 2025 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
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