Chard
Chard (Beta vulgaris subsp. cicla)
Chard (pronounced: /ʃɑːrd/), also known as Swiss chard, is a leafy green vegetable often used in Mediterranean cooking. The word "chard" descends from the 14th-century French "carde", from Latin "carduus" meaning thistle.
Description
Chard has large, fleshy, tender, deep green leaves and thick, crisp stalks. Although they are a member of the same family as beets, chard does not produce a bulbous root. Instead, it is grown for its large leaves, which are used in much the same way as spinach.
Nutritional Value
Chard is highly nutritious, providing high levels of vitamins A, K, and C, as well as significant amounts of magnesium, potassium, iron, and dietary fiber. It is also a good source of antioxidants, which can help to protect the body against damage from free radicals.
Culinary Uses
Chard can be eaten raw in salads, but is more commonly cooked. It can be sautéed, steamed, or added to soups and stews. The leaves can also be used as a wrap for stuffing, similar to cabbage leaves. The stalks, which are often discarded, can also be cooked and have a flavor similar to artichokes.
Medicinal Uses
In traditional medicine, chard has been used to treat a variety of conditions, including digestive disorders, skin conditions, and high blood pressure. However, more research is needed to confirm these potential health benefits.
See Also
External links
- Medical encyclopedia article on Chard
- Wikipedia's article - Chard
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