Swiss Chard is a vitamin rich and nutritious leafy green vegetable.
Swiss chard is of the same species as the garden beet, and a descendant of the sea beat. It is cultivated for its green leaves that have a striking resembelance to the leaves of beets.
Chard Scientific classification
- Kingdom: Plantae
- Subkingdom: Tracheobionta
- Superdivision: Spermatophyta
- Division: Magnoliophyta
- Class: Magnoliopsida
- Subclass: Caryophyllidae
- Order: Caryophyllales
- Family: Amaranthaceae
- Genus: Beta
- Species: Beta vulgaris
Swiss Chard News and Articles
New York Times: "Harlem School Introduces Children to Swiss Chard"
New Haven Register: "A Jewel From The Garden - Rainbow Chard"
Seattle Times Newspaper: "Late-Summer Salad Can Be Just an Arm's Length Away on Patio"
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References
Fast Facts
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Also called
Chard, silverbeet, perpetual spinach, mangold
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Fact:
A member of the beet family
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Fact:
Both leaves and stalks are edible
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Fact:
7 calories per cup
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Fact:
Good source of calcium
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Fact:
Stalks can be red, yellow, or white
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Fact:
Tolerates a mild frost
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Fact:
1 bunch = 3/4 lbs
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Fact:
Use leaves raw or cooked
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Fact:
Is not Swiss
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Origin
