Swiss chard
Swiss chard
Swiss chard (Beta vulgaris subsp. vulgaris), also known as silverbeet, perpetual spinach, spinach beet, crab beet, seakale beet, and mangold, is a leafy green vegetable often used in Mediterranean cooking.
Pronunciation
Swiss chard is pronounced as /swɪs tʃɑːrd/.
Etymology
The term "Swiss" was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. The variety's actual origin is not known, though it is believed to come from the Mediterranean region.
Description
Swiss chard is a biennial vegetable, grown as an annual. It has large, fleshy, tender, deep green leaves and thick, crisp stalks. The stalks and leaves are both edible and have different textures with the leaves being delicate and tender, and the stalks being crunchy and firm. The taste is bitter, pungent, and slightly salty.
Cultivation
Cultivation of Swiss chard is relatively easy, as it tolerates poor soil, inattention, and withstands frost and mild freezes. It is a prolific grower, producing crop after crop and is a popular addition to home gardens.
Nutritional Value
Swiss chard is known for its nutritional value. It is rich in vitamins A, K and C, as well as minerals such as magnesium, potassium, and iron. It is also a good source of dietary fiber.
Related Terms
- Beta vulgaris: The species to which Swiss chard belongs.
- Leaf vegetable: A term for vegetables where the primary edible part is the leaves.
- Mediterranean cuisine: A type of cuisine where Swiss chard is commonly used.
- Biennial plant: A type of plant that takes two years to complete its biological lifecycle.
External links
- Medical encyclopedia article on Swiss chard
- Wikipedia's article - Swiss chard
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