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Chard (Template:IPAc-en; Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, or Swiss chard, the leaf stalks are large and often prepared separately from the leaf blade;<ref>Template:Cite book</ref> the Cicla Group is the leafier spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white, yellow or red.<ref name=cornell2/>
Chard, like other green leafy vegetables, has highly nutritious leaves. Chard has been used in cooking for centuries, but because it is the same species as beetroot, the common names that cooks and cultures have used for chard may be confusing;<ref name="cornell">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> it has many other common names such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
ClassificationEdit
Chard was first described in 1753 by Carl Linnaeus as Beta vulgaris var. cicla.<ref name="tropicos1">Beta vulgaris var. cicla at Tropicos, accessed 2014-02-27</ref> Its taxonomic rank has changed many times: it has been treated as a subspecies, a convariety, and a variety of Beta vulgaris. (Among the numerous synonyms for it 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)).<ref name="MMPND" /> The accepted name for all beet cultivars, like chard, sugar beet and beetroot, is Beta vulgaris subsp. vulgaris.<ref name="Tropicos2">Beta vulgaris subsp. vulgaris at Tropicos, accessed, 2015-02-27</ref><ref name="Uotila">Beta vulgaris L. subsp. vulgaris. In: Uotila, P. (2011): Chenopodiaceae (pro parte majore). – In: Euro+Med Plantbase, accessed, 2014-02-27</ref> 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).
The two rankless cultivar groups for chard are the Cicla Group for the leafy spinach beet and the Flavescens Group for the stalky Swiss chard.<ref name="MMPND">Sorting Beta names at MMPND Template:Webarchive</ref>
EtymologyEdit
The word "chard" descends from the 14th-century French carde, from Latin carduus meaning artichoke thistle (or cardoon which also includes the artichoke) itself.<ref>Chard, Online Etymological Dictionary</ref>
The origin of the adjective "Swiss" is unclear. Some attribute the name to it having been first described by a Swiss botanist, either Gaspard Bauhin<ref>Forget Hip Kale, Get Your Green Fix From Swiss Chard Template:Webarchive, Clifford Wright, Zester Daily.</ref> or Karl Koch<ref>Chard, Centre for Urban Education about Sustainable Agriculture</ref> (although the latter was German, not Swiss). Be it as it may chard is used in Swiss cuisine, e.g. in the traditional dish capuns from the canton of Grisons.
Growth and harvestingEdit
Chard is a biennial. Clusters of chard seeds are usually sown, in the Northern Hemisphere, between June and October, the exact time 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 continual process, as most species of chard produce three or more crops.<ref name=GardenJune2012>Template:Cite journal</ref>
CultivarsEdit
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.' <ref name="cornell2">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The red-ribbed forms are attractive in the garden, but as a general rule, the older green forms tend to outproduce the colorful hybrids.Template:Citation needed 'Rainbow Chard' is a mix of colored varieties often mistaken for a single variety.<ref name=cornell2/>
Chard has shiny, green, ribbed leaves, with petioles that range in color from white to yellow to red, depending on the cultivar.<ref name=cornell2/>
Chard may be harvested in the garden all summer by cutting individual leaves as needed. In the Northern Hemisphere, chard is typically ready to harvest as early as April and lasts until there is a hard frost, typically below Template:Cvt.Template:Citation needed It is one of the hardier leafy greens, with a harvest season that typically lasts longer than that of kale, spinach, or baby greens.
Culinary useEdit
Template:Nutritional value Fresh chard can be used raw in salads, stirfries, soups or omelets.<ref name="unlock">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The raw leaves can be used like a tortilla wrap.<ref name=unlock/> Chard leaves and stalks are typically boiled or sautéed; the bitterness fades with cooking.<ref name=unlock/>
It is one of the most common ingredients of Croatian cuisine in the Dalmatia region, being known as "queen of the Dalmatian garden" and used in various ways (boiled, in stews, in Soparnik etc.). <ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Nutritional contentEdit
In a Template:Convert serving, raw Swiss chard provides Template:Convert of food energy 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.<ref name="self.com">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Also having significant content in raw chard are dietary fiber, vitamin K and the dietary minerals magnesium, manganese, iron, and potassium.<ref name="self.com"/> Raw chard has a low content of carbohydrates, protein, and fat.<ref name="self.com"/>
Cooked chard is 93% water, 4% carbohydrates, 2% protein, and contains negligible fat. In a reference 100 g serving, cooked chard supplies 20 calories, with vitamin and mineral contents reduced compared to raw chard, but still present in significant proportions of the DV, especially for vitamin A, vitamin K, vitamin C, and magnesium (see table).