|Subspecies||Beta vulgaris subsp. vulgaris|
|Cultivar group||Cicla Group, Flavescens Group|
|Origin||Sea beet (Beta vulgaris subsp. maritima)|
|Cultivar group members||Many; see text.|
Chard or Swiss chard (Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group) (//) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish in color; the leaf stalks are usually white, or a colorful yellow or red.
Chard, like other green leafy vegetables, has highly nutritious leaves, making it a popular component of healthy diets. Chard has been used in cooking for centuries, but because it is the same species as beetroot, and similar to vegetables such as cardoon, the common names that cooks and cultures have used for chard may be confusing; it has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet.
From French carde, from Latin carduus (“thistle”).
- (UK) IPA(key): /tʃɑːd/
- (US) IPA(key): /tʃɑɹd/
- Rhymes: -ɑː(ɹ)d
chard (countable and uncountable, plural chards)
- (uncountable, cooking) An edible leafy vegetable, Beta vulgaris subsp. cicla, with a slightly bitter taste.
- (cooking) Artichoke leaves and shoots, blanched to eat.