Chard: meaning, definitions and examples
๐ฅฌ
chard
[ tสษrd ]
vegetable type
Chard, also known as Swiss chard, is a leafy green vegetable characterized by its broad, crinkled leaves and colorful stalks. It belongs to the beet family and is commonly used in salads, soups, and sautรฉed dishes due to its slightly bitter flavor and high nutritional value.
Synonyms
Swiss chard, beet greens, silverbeet
Examples of usage
- I added chard to my salad for extra crunch.
- The recipe calls for sautรฉed chard as a side dish.
- She loves to cook with chard in her vegetable stir-fry.
Translations
Translations of the word "chard" in other languages:
๐ต๐น cardo
๐ฎ๐ณ เคฅเฅเคกเคพ
๐ฉ๐ช Cichorie
๐ฎ๐ฉ daun chard
๐บ๐ฆ ัะฐัะด
๐ต๐ฑ boฤwina
๐ฏ๐ต ใใฃใผใ
๐ซ๐ท bette
๐ช๐ธ acelga
๐น๐ท pazฤฑ
๐ฐ๐ท ์ฐจ๋
๐ธ๐ฆ ุณูู
๐จ๐ฟ ฤervenรก ลepa
๐ธ๐ฐ mangold
๐จ๐ณ ็ๅฃซ็่
๐ธ๐ฎ blitva
๐ฎ๐ธ saldhรบs
๐ฐ๐ฟ ัะฟะธะฝะฐั
๐ฌ๐ช แฉแแ แแ
๐ฆ๐ฟ รงard
๐ฒ๐ฝ acelga
Word origin
The word 'chard' comes from the French term 'carde', derived from the Latin 'carduus', meaning 'thistle'. Swiss chard has been cultivated since ancient times, with its origins dating back to the Mediterranean region. It was widely consumed in Roman times and later became popular in various European cuisines. The use of the word in English to describe this particular leafy green appears to have emerged in the late 19th century. The term 'Swiss' refers not to its origin, but to its popular association with Swiss farming practices, as it was particularly cultivated in Switzerland for its nutritional benefits. Over the years, chard has gained a reputation as a superfood due to its rich vitamins and minerals, such as vitamin K, iron, and magnesium, making it a staple in healthy diets.