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- Colorado State University - Food Source Information - Swiss Chard
- University of Maryland Extension - Growing Swiss Chard in a Home Garden
- Utah State University - Yard and Garden Extension - How to grow Swiss Chard in your garden
- University of Georgia Extension - Swiss Chard
- Royal Horticultural Society - How to grow chard
- The Spruce Eats - What Is Chard?
- Utah State University - DigitalCommons@USU - Swiss Chard in the Garden
- Healthline - Swiss Chard: Nutrition, Benefits, and How to Cook It
- University of Wisconsin-Madison - Wisconsin Horticulture Division of Extension - Swiss Chard
chard, (Beta vulgaris), one of the four cultivated forms of the plant Beta vulgaris of the amaranth family (Amaranthaceae), grown for its edible leaves and leafstalks. Fresh chard is highly perishable and difficult to ship to distant markets. The young leaves can be eaten raw in salads, while larger leaves and stalks are commonly sautéed or served in soups. Chard is a good source of vitamin A and vitamin C and is popular as a home-garden vegetable because of its ease of culture, productiveness, and tolerance to moderately hot weather. For related cultivated forms of B. vulgaris, see beet and sugar beet.
Chard is a biennial plant but is typically cultivated as an annual. Unlike other varieties of B. vulgaris, the plant does not have fleshy roots. Its large leaves can grow to more than 30 cm (1 foot) in length and can be harvested continually throughout the growing season, though production slows in the heat of summer. Some cultivars, often marketed as “rainbow chard,” have colourful stalks, which can be red, orange, yellow, or pale green. “Silver chard” is a name sometimes given to white-stalked varieties, while “rhubarb chard” commonly is applied to those with red stalks. The plant is killed by deep freezes but can persist in mild climates. Chard generally flowers in its second year, during which the leaves are bitter and unpalatable.
