Chard

Chard or Swiss chard (Beta vulgaris subsp. vulgaris, Cicla-Group

and Flavescens-Group) (/tʃɑːrd/) is a green leafy vegetable. In the
Chard
cultivars of the Flavescens-Group, the leaf stalks are large and often
prepared separately from the leaf blade;[1] 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.[2]

Chard, like other green leafy vegetables, has highly nutritious leaves,
making it a popular component of healthy diets.[3] Chard has been
used in cooking for centuries, but because of its similarity to beets and
vegetables such as cardoon, the common names that cooks and
cultures have used for chard may be confusing;[4] it has many
common names, such as silver beet, perpetual spinach, beet
spinach, seakale beet, or leaf beet.[5][6]

Contents Red-stemmed chard

Classification Species Beta vulgaris
Etymology Subspecies Beta vulgaris
subsp. vulgaris
Growth and harvesting
Cultivar group Cicla Group,
Cultivars Flavescens
Culinary use Group
Nutritional content Origin Sea beet (Beta
vulgaris subsp.
References maritima)
Cultivar group Many; see text.
members
Classification
Chard was first described in 1753 by Carl von Linné as Beta vulgaris var. cicla.[7] Its taxonomic rank has
changed many times, so it was treated as a subspecies, convariety, or variety of Beta vulgaris. (Some of the
numerous synonyms are Beta vulgaris subsp. cicla (L.) W.D.J. Koch (Cicla Group), B. vulgaris subsp. cicla (L.)
W.D.J. Koch var. cicla L. , B. vulgaris var. cycla (L.) Ulrich, B. vulgaris subsp. vulgaris (Leaf Beet Group), B.
vulgaris subsp. vulgaris (Spinach Beet Group), B. vulgaris subsp. cicla (L.) W.D.J. Koch (Flavescens Group),
B. vulgaris subsp. cicla (L.) W.D.J. Koch var. flavescens (Lam.) DC. , B. vulgaris L. subsp. vulgaris (Leaf Beet
Group), B. vulgaris subsp. vulgaris (Swiss Chard Group)).[8] The accepted name for all beet cultivars, like
chard, sugar beet and beetroot, is Beta vulgaris subsp. vulgaris.[9][10] They are cultivated descendants of the
sea beet, Beta vulgaris subsp. maritima. Chard belongs to the chenopods, which are now mostly included in
the family Amaranthaceae (sensu lato).

The two rankless cultivar groups for chard are the Cicla-Group for the leafy spinach beet, and the Flavescens-
Group for the stalky Swiss chard.[8]
Etymology
The word "chard" descends from the 14th-century French carde, from Latin carduus meaning artichoke thistle
(or cardoon, including the artichoke).[11]

The origin of the adjective "Swiss" is unclear, since this coastal plant is not native to Switzerland. Some
attribute the name to it having been first described by a Swiss botanist, either Gaspard Bauhin [12] or Karl
Heinrich Emil Koch[13] (although the latter was German, not Swiss). Chard is used in traditional Swiss
cuisine, however, namely in a dish called capuns from the canton of Grisons.

Growth and harvesting

Chard is a biennial. Clusters of chard seeds are usually sown, in
the Northern Hemisphere, between June and October, depending
on the desired harvesting period. Chard can be harvested while the
leaves are young and tender, or after maturity when they are larger
and have slightly tougher stems. Harvesting is a continuous
process, as most species of chard produce three or more crops.[14]
Raw chard is extremely perishable. Swiss chard for sale at an outdoor
market
Cultivars
Cultivars of chard include green forms, such as 'Lucullus' and Swiss chard, cooked, no salt
'Fordhook Giant', as well as red-ribbed forms such as 'Ruby Chard' Nutritional value per 100 g (3.5 oz)
and 'Rhubarb Chard'.[2] The red-ribbed forms are attractive in the Energy 84 kJ (20 kcal)
garden, but as a general rule, the older green forms tend to
outproduce the colorful hybrids. 'Rainbow Chard' is a mix of Carbohydrates 4.13 g
colored varieties that is often mistaken for a variety unto itself. [2] Sugars 1.1 g
Dietary fiber 2.1 g
Chard has shiny, green, ribbed leaves, with petioles that range from Fat 0.08 g
white to yellow to red, depending on the cultivar.[2]
Protein 1.88 g
Chard is a spring harvest plant. In the Northern Hemisphere, chard Vitamins Quantity
is typically ready to harvest as early as April and lasts through May. %DV†
It is one of the hardier leafy greens, with a harvest season typically Vitamin A equiv. 306 μg 38%
lasting longer than kale, spinach, or baby greens. When daytime beta-Carotene 3652 μg34%
temperatures start regularly to attain 30 °C (86 °F), the harvest lutein zeaxanthin 11015 μg
season is coming to an end. Vitamin A 6124 IU
Thiamine (B1) 0.034 mg 3%
Culinary use Riboflavin (B2) 0.086 mg 7%
Niacin (B3) 0.36 mg 2%
Pantothenic acid (B5) 0.163 mg 3%
Fresh chard can be used raw in salads, stirfries, soups or
Vitamin B6 0.085 mg 7%
omelets.[15] The raw leaves can be used like a tortilla wrap.[15]
Chard leaves and stalks are typically boiled or sautéed; the Folate (B9) 9 μg 2%
bitterness fades with cooking.[15] Choline 28.7 mg 6%
Vitamin C 18 mg 22%
Vitamin E 1.89 mg 13%
Nutritional content Vitamin K 327.3 μg312%
Minerals Quantity
%DV†
In a 100-g serving, raw Swiss chard provides 84 kilojoules Calcium 58 mg 6%
(20 kcal) of food energy and has rich content (> 19% of the Daily Iron 2.26 mg 17%
Value, DV) of vitamins A, K, and C, with 122%, 1038%, and 50%, Magnesium 86 mg 24%
respectively, of the DV.[3] Also having significant content in raw Manganese 0.334 mg 16%
chard are vitamin E and the dietary minerals, magnesium, Phosphorus 33 mg 5%
manganese, iron, and potassium.[3] Raw chard has low content of Potassium 549 mg 12%
carbohydrates, protein, fat, and dietary fiber.[3] Sodium 179 mg 12%
Zinc 0.33 mg 3%
When chard is boiled, vitamin and mineral contents are reduced
compared to raw chard, but still supply significant proportions of Other constituents Quantity
the DV (table). Water 92.65 g

Full Link to USDA Database entry (ht

References tp://ndb.nal.usda.gov/ndb/foods/sho
w/2918?fg=&man=&lfacet=&count=&
1. Librarie Larousse, ed. (1984). Larousse Gastronomique: max=35&sort=&qlookup=chard&offs
et=&format=Full&new=&measureby
The World's Greatest Cooking Encyclopedia. The =)
Hamlyn Publishing Group Limited.
2. "Swiss chard varieties" (http://vegvariety.cce.cornell.edu/ Units
main/showVarieties.php?searchCriteria=swiss+chard&s μg = micrograms • mg = milligrams
earchIn=1&crop_id=0&sortBy=overallrating&order=DES IU = International units
C). Cornell Garden Based Learning. Ithaca, NY: Cornell
†Percentagesare roughly
University. 2016.
3. "Nutrition Facts and Analysis for Chard per 100 grams, approximated using
USDA National Nutrient Database, version SR-21" (htt US recommendations for adults.
p://nutritiondata.self.com/facts/vegetables-and-vegetable-
products/2399/2). Conde Nast. 2014. Retrieved
2013-04-15.
4. "Swiss chard" (http://www.gardening.cornell.edu/homega
rdening/scene6e2d.html). Growing Guide. Ithaca, NY:
Cornell University. 2006.
5. "Beta vulgaris (Leaf Beet Group)" (https://www.missourib
otanicalgarden.org/PlantFinder/PlantFinderDetails.asp
x?taxonid=364081&isprofile=0&). Missouri Botanical
Garden, St. Louis, MO. 2017. Retrieved 19 January
2017.
6. "Production guidelines for Swiss chard" (http://www.nda.
agric.za/docs/Brochures/prodGuideSwissChar.pdf)
(PDF). Department of Agriculture, Forestry and Fisheries,
Republic of South Africa. Retrieved 21 May 2013.
7. Beta vulgaris var. cicla at Tropicos (http://www.tropicos.or
g/Name/7200834), accessed 2014-02-27
8. Sorting Beta names at MMPND (http://www.plantnames.
unimelb.edu.au/Sorting/Beta.html) Archived (https://web.
archive.org/web/20130504173112/http://www.plantname
s.unimelb.edu.au/Sorting/Beta.html) 2013-05-04 at the
Wayback Machine
9. Beta vulgaris subsp. vulgaris at Tropicos (http://www.tropi
cos.org/Name/50081675?tab=synonyms), accessed,
2015-02-27
10. Beta vulgaris L. subsp. vulgaris. In: Uotila, P. (2011):
Chenopodiaceae (pro parte majore). – In: Euro+Med
Plantbase (http://ww2.bgbm.org/euroPlusMed/PTaxonDe
tail.asp?NameId=17820&PTRefFk=7300000), accessed,
2014-02-27
11. Chard (http://www.etymonline.com/index.php?term=char
d), Online Etymological Dictionary
12. Forget Hip Kale, Get Your Green Fix From Swiss Chard
(http://zesterdaily.com/cooking/forget-kale-get-swiss-char
d-with-pancetta-lemon/) Archived (https://web.archive.or
g/web/20161225072414/http://zesterdaily.com/cooking/fo
rget-kale-get-swiss-chard-with-pancetta-lemon/) 2016-
12-25 at the Wayback Machine, Clifford Wright, Zester
Daily.
13. Chard (http://www.cuesa.org/food/chard), Centre for
Urban Education about Sustainable Agriculture
14. Dobbs, Liz (2012). "It's chard to beet". The Garden.
Royal Horticultural Society. 137 (6): 54.
15. "All about Swiss chard" (https://www.unlockfood.ca/en/Ar
ticles/Cooking-And-Food/Vegetables-and-Fruit/All-About
-Swiss-Chard.aspx). UnlockFood.ca, Dietitians of
Canada. 2019. Retrieved 5 November 2019.

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