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
Fall and winter crops in this area include cauliflower, broccoli, cabbage, kale, chard, carrots, sugar snap peas and spinach.—Elizabeth Marie Himchak, San Diego Union-Tribune, 11 Feb. 2026 In colder climates, start Swiss chard inside about 4 to 6 weeks before the last spring frost, and transplant it outside when the risk of moderate frost is over.—Lauren Landers, Better Homes & Gardens, 7 Feb. 2026 Other leafy greens, such as collards, kale, and Swiss chard, also contain potassium.—Amy Brownstein, Verywell Health, 5 Feb. 2026 Chickpeas and Swiss chard hang on to their texture in the brew, but use whichever white beans and hearty greens speak to you.—Rebecca Firkser, Bon Appetit Magazine, 27 Jan. 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