Crossword Dictionary
SWISS CHARD
chard, Swiss chard, spinach beet, leaf beet - n
long succulent whitish stalks with large green leaves
Chard or Swiss chard (Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group) (/tʃɑËrd/) is a green leafy vegetable.
Also known simply as ‘chard’, Swiss chard has large, fleshy, tender, deep-green leaves and thick, crisp stalks. Although they’re unrelated, chard is similar to spinach, but with a stronger, more assertive (or, as some think, bitter) flavour.
Different types of chard have different coloured stalks and ribs – some are white, some are golden-orange and some are red (called ruby or rhubarb chard), and there’s even rainbow chard. There’s very little difference in taste, but ruby chard can have a slightly stronger flavour.
The leaves and stalks should be cooked separately, or the stems cooked a few minutes longer than the leaves, as they are firmer. Wash then cut the stalks from the leaves and leave whole or chop, as required. On some older leaves, you may need to cut out the ribs too. Leaves can be left whole or chopped, as required.
Chard
Chard, (Beta vulgaris), also called Swiss chard, one of the four cultivated forms of the plant Beta vulgaris of the amaranth family (Amaranthaceae), grown for its edible leaves and leafstalks. Fresh chard is highly perishable and difficult to ship to distant markets.
The young leaves can be eaten raw in salads, while larger leaves and stalks are commonly sautéed or served in soups. Chard is a good source of vitamin A and vitamin C and is popular as a home-garden vegetable because of its ease of culture, productiveness, and tolerance to moderately hot weather. For related cultivated forms of B. vulgaris, see beet and sugar beet.
Chard is a biennial plant but is typically cultivated as an annual. Unlike other varieties of B. vulgaris, the plant does not have fleshy roots. Its large leaves can grow to more than 30 cm (1 foot) in length and can be harvested continually throughout the growing season, though production slows in the heat of summer. Some cultivars, often marketed as “rainbow chard,†have colourful stalks, which can be red, orange, yellow, or pale green.
“Silver chard†is a name sometimes given to white-stalked varieties, while “rhubarb chard†commonly is applied to those with red stalks. The plant is killed by deep freezes but can persist in mild climates. Chard generally flowers in its second year, during which the leaves are bitter and unpalatable.