chard

n.
Swiss chard.

[Alteration (possibly influenced by French chardon, thistle) of French carde, from Provençal cardon, cardoon. See cardoon.]

For more information on chard, visit Britannica.com.

Also referred to as Swiss chard, this member of the beet family is grown for its crinkly green leaves and silvery, celerylike stalks. The variety with dark green leaves and reddish stalks (sometimes referred to as rhubarb chard) has a stronger flavor than that with lighter leaves and stalks. There's also a ruby chard, which has a bright red stalk and a deep red (tinged with green) leaf. Chard is available year-round but best during the summer. Choose it for its tender greens and crisp stalks. Store, wrapped in a plastic bag, in the refrigerator for up to 3 days. The greens can be prepared like spinach, the stalks like asparagus. Chard, a cruciferous vegetable, is a good source of vitamins A and C, as well as iron.

IN BRIEF: n. - Long succulent whitish stalks with large green leaves; Beet lacking swollen root.

Tutor's tip: The "chard" (a beet) was so badly "charred" (burned) they could not recognize it.

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Dansk (Danish)
n. - sølvbede

Nederlands (Dutch)
snijbiet

Français (French)
n. - écharde

Deutsch (German)
n. - (bot.) Mangold

Ελληνική (Greek)
n. - τεύτλο, σέσκουλο

Italiano (Italian)
bietola

Português (Portuguese)
n. - acelga (f) (Bot.)

Русский (Russian)
мангольд

Español (Spanish)
n. - acelga, penca de alcachofa

Svenska (Swedish)
n. - mangold

中文（简体）(Chinese (Simplified))
糖莴苣, 茄茉菜

中文（繁體）(Chinese (Traditional))
n. - 糖萵苣, 茄茉菜

한국어 (Korean)
n. - (식물) 근대

日本語 (Japanese)
n. - フダンソウ

العربيه (Arabic)
‏(الاسم) نوع من النبات‏

עברית (Hebrew)
n. - ‮סלק שווייצי‬

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