chard

Chard, or Swiss chard, is a leafy green vegetable in the beet family. It is a cultivar of Beta vulgaris, the species that also produces beetroot. Grown for its tender, edible leaves and thick, crisp petioles, chard comes in dark green varieties and others with white, red, yellow, or purple stems. The leaves are usually broad and smooth, while the stems provide color and a different texture.

Nutritionally, chard is low in calories and rich in vitamins A, C, and K, as well as minerals such as magnesium, potassium, and iron. It also supplies dietary fiber and betalain pigments. The exact composition varies by cultivar and growing conditions, but chard is generally considered a nutrient-dense leafy green.

Cultivation and use: Swiss chard tolerates cool weather and light frost, but hot temperatures can cause bolting. It prefers fertile, well-drained soil and a pH around 6.0–7.5. Plants can be harvested progressively from the outer leaves; stems may require longer cooking than leaves. Both leaves and stems are eaten, typically sautéed, steamed, or added to soups and stews. Varieties include Fordhook Giant, Bright Lights, and Rhubarb, distinguished mainly by leaf size and stem color.