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
All The Greens Just about any pot of simmering leafy winter greens—turnip greens, collards, swiss chard, escarole, kale—will be drastically improved with a ham bone.—Cameron Beall, Southern Living, 23 Dec. 2025 Add Swiss chard to soups, make kale chips, steam spinach as a side dish, or toss arugula into sandwiches and salads.—Brandi Jones, Verywell Health, 23 Dec. 2025 Leafy Greens Leafy greens, like spinach, kale, and Swiss chard, can influence a healthy immune system.—Chelsea Rae Bourgeois, Health, 20 Dec. 2025 Start Swiss chard from seed or transplants planted in the 12- to 24-inch-wide container in early spring.—Megan Hughes, Better Homes & Gardens, 17 Dec. 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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