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
Leafy Green Vegetable Stems True, the stems of sturdy leafy greens including Swiss chard, collard, kale, and mustard greens aren’t always pleasant to eat in salads or sautés.—Karla Walsh, Better Homes & Gardens, 24 Apr. 2026 Beans, beets, cucumbers, leafy greens including kale, chard, arugula and lettuces, peas, radishes, turnips, cabbage, broccoli, cauliflower.—Barbara Gillette, The Spruce, 20 Apr. 2026 Give Swiss chard supplemental water during dry spells to protect the flavor and keep the plant from going to seed too soon.—Karen Brewer Grossman, Southern Living, 18 Apr. 2026 Personal highlights included the Swiss chard pastry—an unofficial staff favorite, I was told—and the snapper crudo.—Travel + Leisure Editors, Travel + Leisure, 15 Apr. 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