Chard

Chard is a leafy green vegetable in the beet family, commonly called Swiss chard.

Chard is a leafy green vegetable in the beet family, commonly known as Swiss chard. It is grown for its edible leaves and stalks rather than its root, and is noted for its large leaves and colourful stems. In Canada, it is a common vegetable sold in grocery stores and farmers' markets, often called Swiss chard or simply chard.

Botany

Chard is a cultivar group of Beta vulgaris, the same species complex that includes beetroot and sugar beet. It is typically grown as a biennial but harvested as an annual for its edible leaves and stems.

Names and varieties

The vegetable is sold under several common names, including Swiss chard, silver beet, spinach beet, leaf beet, and perpetual spinach. Varieties differ mainly in stalk colour and leaf form.

History and cultivation

Sources describe chard as a cultivated descendant of the wild sea beet and a plant known in ancient times. It is reported as having been grown in the Mediterranean region and in ancient Rome.

Culinary use and nutrition

Chard is eaten for both its leaves and stalks, either raw or cooked. It is commonly described as nutrient-rich and low in calories, with notable levels of vitamins K, A, and C.