The tender leaves or leafstalks of the artichoke, white beet, etc., blanched for table use.
A variety of the white beet, which produces large, succulent leaves and leafstalks.
Essentially beets grown for leaves rather than roots, chard has a thick white, pink, or red midrib and leaves that vary from deep green to green with scarlet veins. Chard has a distinctive, acid-sweet flavor.
beet lacking swollen root; grown as a vegetable for its edible leaves and stalks
long succulent whitish stalks with large green leaves
A vegetable related to the beet, used for its leaves and stalks. High in iron, and vitamins A and C.
vegetable with celery-like stalks and green leaves
A type of beet that doesn't develop the swollen, fleshy roots of ordinary beets. This vegetable is grown for its large leaves which are used much like other green vegetables. Also called "Swiss chard."
hearty green with crinkley leaves and silvery stems; good source of vitamins A and C and iron
A leafy green vegetable with either a white or red stem and veins. Chard may be prepared much the same as spinach requiring little cooking time. While an abundant source of chlorophyll it should be consumed in moderation due to its oxalic acid content (which interferes with the absorption of calcium).
Chard (Beta vulgaris var. cicla), also known as Swiss Chard, Silverbeet, Perpetual Spinach or Mangold, is a leaf vegetable, and is one of the cultivated descendants of the Sea Beet, Beta vulgaris subsp. maritima. While used for its leaves, it is in the same species as the garden beet, which is grown primarily for its roots.
