|Subspecies||Beta vulgaris subsp. vulgaris|
|Cultivar group||Cicla Group, Flavescens Group|
|Origin||Sea beet (Beta vulgaris subsp. maritima)|
|Cultivar group members||see text|
Chard (Beta vulgaris subsp. vulgaris, Cicla-Group and Flavescens-Group) is a leafy green vegetable often used in Mediterranean cooking. In the Flavescens-Group-cultivars, the leaf stalks are large and are often prepared separately from the leaf blade. The leaf blade can be green or reddish in color; the leaf stalks also vary in color, usually white, yellow, or red. Chard has highly nutritious leaves making it a popular addition to healthful diets (like other green leafy vegetables). Chard has been around for centuries, but because of its similarity to other beets and some other vegetables such as cardoon, the common names used by cooks over the centuries can be quite confusing.
Chard was first described in 1753 by Carl von Linné as Beta vulgaris var. cicla. 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)). The accepted name for all beet cultivars, like chard, sugar beet and beetroot, is Beta vulgaris subsp. vulgaris. 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).
There are two rankless cultivar groups for chard: the Cicla-Group for the leafy spinach beet, and the Flavescens-Group for the stalky Swiss chard.
Chard is also known by its many common names such as Swiss chard, silverbeet, perpetual spinach, spinach beet, crab beet, bright lights, seakale beet, and mangold. In South Africa, and parts of Australia, it is simply called spinach. 
The origin of the adjective "Swiss" is unclear, since the Mediterranean plant is not native to Switzerland, nor particularly commonly cultivated there. Some attribute the name to it having been first described by a Swiss botanist, either Gaspard Bauhin  or Karl Heinrich Emil Koch (although the latter was German, not Swiss).
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. Raw chard is extremely perishable.
|Nutritional value per 100 g (3.5 oz)|
|Energy||84 kJ (20 kcal)|
|Dietary fiber||2.1 g|
|Vitamin A equiv.||
|Vitamin A||6124 IU|
|Pantothenic acid (B5)||
|Percentages are roughly approximated using US recommendations for adults.|
Cultivars of chard include green forms, such as 'Lucullus' and 'Fordhook Giant', as well as red-ribbed forms such as 'Ruby Chard' and 'Rhubarb Chard'. The red-ribbed forms are very attractive in the garden, but as a general rule, the older green forms tend to outproduce the colorful hybrids. 'Rainbow Chard' is a mix of other colored varieties that is often mistaken for a variety unto itself.
Chard has shiny, green, ribbed leaves, with petioles that range from white to yellow to red, depending on the cultivar.
Chard is a spring harvest plant. In the Northern Hemisphere, chard is typically ready to harvest as early as April and lasts through May. Chard is one of the hardier leafy greens, with a harvest season typically lasting longer than kale, spinach or baby greens. When daytime temperatures start to regularly hit 30 °C (86 °F), the harvest season is coming to an end.
Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sauteed; the bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.
In a 100 gram serving, raw Swiss chard provides 19 calories and has rich content (> 19% of the Daily Value, DV) of vitamins A, K, and C, with 122%, 1038%, and 50%, respectively, of the DV. Also having significant content in raw chard are vitamin E and the dietary minerals, magnesium, manganese, iron and potassium. Carbohydrates, protein, fat and dietary fiber have low content.
When chard is cooked by boiling, vitamin and mineral contents are reduced compared to raw chard, but still supply significant proportions of the DV (table).
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- "Recipes for Health: Chard". The New York Times. Retrieved January 10, 2015.
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- "Swiss Chard". CliffordAWright.com. Retrieved January 10, 2015.
- Beta vulgaris var. cicla at Tropicos, accessed 2014-02-27
- Sorting Beta names at MMPND
- Beta vulgaris subsp. vulgaris at Tropicos, accessed, 2015-02-27
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- Characterization and biological activity of the main flavonoids from Swiss Chard (Beta vulgaris subspecies cycla). Phytomedicine: International Journal of Phytotherapy & Phytopharmacology, 01-FEB-07
- Monty Don (9 February 2003). "Eat with the beet". The Guardian.
- "Production guidelines for Swiss chard" (PDF). Department of Agriculture, Forestry and Fisheries, Republic of South Africa. Retrieved 21 May 2013.
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- Chard, Online Etymological Dictionary
- Forget Hip Kale, Get Your Green Fix From Swiss Chard, Clifford Wright, Zester Daily.
- Chard, Centre for Urban Education about Sustainable Agriculture
- Dobbs, Liz (2012). "It's chard to beet". The Garden. Royal Horticultural Society. 137 (6): 54.
- "Recipe for Colcasia in Egyptian Cuisine". Egyptian Cuisine Recipes. Retrieved January 10, 2015.
- "Nutrition Facts and Analysis for Chard per 100 grams, USDA National Nutrient Database, version SR-21". Conde Nast. 2014. Retrieved 2013-04-15.
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