Chard - Revision history

Raffi at 05:33, 29 June 2009

2009-06-29T05:33:54Z

Silparaja at 11:36, 28 June 2009

2009-06-28T11:36:01Z

217.113.20.108 at 15:28, 14 September 2007

2007-09-14T15:28:32Z

New page

{{Cleanup|date=April 2007}}
{{otheruses}}
{{Taxobox
| color = lightgreen
| name = Chard
| image = Swiss Chard.jpg
| image_width = 240px
| image_caption = Chard
| regnum = [[Plant]]ae
| subregnum = [[Tracheobionta]]
| superdivisio = [[Spermatophyta]]
| divisio = [[Magnoliophyta]]
| classis = [[Magnoliopsida]]
| subclassis = [[Caryophyllidae]]
| ordo = [[Caryophyllales]]
| familia = [[Amaranthaceae]]
| genus = ''[[Beta (plant)|Beta]]''
| species = ''[[Beta vulgaris|B. vulgaris]]''
| subspecies = '''''B. v.'' var. ''cicla'''''
| trinomial = ''Beta vulgaris'' var. ''cicla''
| trinomial_authority = ([[Carolus Linnaeus|L.]]) [[K.Koch]]
}}
[[Image:Gelber und roter Mangold.JPG|thumb|260px|]]
'''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.

The word "Swiss" was used to distinguish chard from French charde or chardon by nineteenth century seed catalogues publishers and the name stuck. Chard is very popular among Mediterranean cooks but the first varieties have been traced back to Sicily. In the US the leaves are valued while European cooks value the stalks to the point of discarding the leaves or feeding them to animals{{Fact|date=May 2007}}.

Chard can be harvested while the leaves are young and tender or after maturity when larger have slightly tougher stems. Chard is extremely perishable, so keep refrigerator storage time to a minimum. Store unwashed leaves in plastic bags in the crisper for 2 to 3 days. The stalks can be stored longer if separated from the leaves.

Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the cultivar. It has a slightly bitter taste. The leaves are generally treated in the same way as [[spinach]] and the stems like [[asparagus]]. Fresh young chard can also be used raw in [[salad]]s.

[[Cultivar]]s of chard include green forms, such as 'Lucullus' and 'Fordhook Giant,' as well as red-ribbed forms such as 'Ruby Chard,' 'Rainbow Chard,' and 'Rhubarb Chard.'

Modern [[cladistic]] botanical taxonomic systems such as that of the [[Angiosperm Phylogeny Group]] place chard and the other beets in family [[Amaranthaceae]], but the older systems more likely to be encountered in [[horticulture|horticultural]] sources place them in a family [[Chenopodiaceae]].

== Cultivation ==
Chard will grow in ordinary garden soil, and, like beets, it is best to keep the pH above 6. It may be planted in rows or in beds similarly to [[spinach]] but is not susceptible to bolting and can tolerate both hot and cold conditions. Individual well grown plants can become quite large, with leaves two feet tall, but crowded plants will still produce well. The plant is useful to the home gardener since it can be harvested, leaf by leaf, well into the fall and even after the first frosts.

== In Australia and New Zealand ==
Silverbeet is commonly available in Australia and New Zealand, where it is usually named as "silverbeet" and not "chard" (although Rainbow Chard is not usually termed Rainbow Silverbeet -- and many naive consumers refer to silverbeet as "spinach"). The most popular variety is the above-mentioned Fordhook Giant. It is available in bunches in nearly all supermarkets, and fruit and vegetable shops. A significant percentage of Australians incorrectly/mistakenly identify silverbeet as spinach, despite the fact that both spinach and silverbeet are usually available and the major supermarkets correctly label their silverbeet as silverbeet not spinach. Also, some restaurants and other food outlets in Australia advertise a food item as containing spinach, but they substitute the silverbeet for spinach because silverbeet is cheaper.

== External links ==
{{wiktionarypar|chard}}

{{commons|Beta vulgaris}}

* [http://www.gardenersnet.com/vegetable/chard.htm More about Swiss Chard from Gardeners Net]

* [http://www.vegbox-recipes.co.uk/ingredients/swiss-chard.php#recipes Swiss Chard Recipes from Veg Box Recipes]

*[http://www.kitchencaravan.com/season1/episode4/tart.html Video Recipe for Healthy Heart Tart with Swiss Chard and Gruyere Cheese]
[[Category:Leaf vegetables]]
[[Category:Amaranthaceae]]

@@ Line 1: / Line 1: @@
 {{Inc|
-Chard (ch pronounced as in charge). Swiss Chard. Sea-Kale Beet. A form of the plant (Beta vulgaris) which has produced the common beet; known as Beta Cicla(p.496). See Beet and Beta.
+Chard (ch pronounced as in charge). Swiss Chard. Sea-Kale Beet. A form of the plant (Beta vulgaris) which has produced the common beet; known as Beta Cicla. See [[Beet]] and [[Beta]].
-Chard is of the easiest culture. Seed is sown in spring, as for common beets. The broad petioles, or chards, may be gathered from midsummer until frost. These broad white stalks or ribs are used as a pot-herb; and, if desired, the leaf-blades may be cooked with them. The dish is usually more attractive, however, if only the chards are cooked. If cutting of the leaves is carefully performed, a succession may be had till cold weather. Chard is an attractive vegetable when well grown, but is little used in this country. L. H. B.
+The beet plant has given rise to two general types of varieties: those varieties with thickened roots (the beet of America, the beet-root of European literature); and those with large and pulpy or thickened leaves (but whose roots are small and woody). The latter type is known under the general name of leaf-beets. These leaf-beets may be arranged into two sub-groups: (1) Common or normal leaf-beets, or spinach beets, in which the leaf-blade is large and pulpy, and is used as spinach; chard, in which the petiole and midrib are very broad and thick, is a form of this, although the name is sometimes used as synonymous with the general edible leaf-beet group.; (2) ornamental beets, of which the foliage is variously colored.
 }}
-Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the cultivar. It has a slightly bitter taste. The leaves are generally treated in the same way as [[spinach]] and the stems like [[asparagus]]. Fresh young chard can also be used raw in [[salad]]s.
+==Cultivation==
-[[Cultivar]]s of chard include green forms, such as 'Lucullus' and 'Fordhook Giant,' as well as red-ribbed forms such as 'Ruby Chard,' 'Rainbow Chard,' and 'Rhubarb Chard.'
+===Propagation===
-Modern [[cladistic]] botanical taxonomic systems such as that of the [[Angiosperm Phylogeny Group]] place chard and the other beets in family [[Amaranthaceae]], but the older systems more likely to be encountered in [[horticulture|horticultural]] sources place them in a family [[Chenopodiaceae]].
+===Pests and diseases===
-== Cultivation ==
+==Species==
-Chard will grow in ordinary garden soil, and, like beets, it is best to keep the pH above 6. It may be planted in rows or in beds similarly to [[spinach]] but is not susceptible to bolting and can tolerate both hot and cold conditions.  Individual well grown plants can become quite large, with leaves two feet tall, but crowded plants will still produce well. The plant is useful to the home gardener since it can be harvested, leaf by leaf, well into the fall and even after the first frosts.
+<!--  This section should be renamed Cultivars if it appears on a page for a species (rather than genus), or perhaps Varieties if there is a mix of cultivars, species, hybrids, etc    -->
-== In Australia and New Zealand ==
+==Gallery==
-Silverbeet is commonly available in Australia and New Zealand, where it is usually named as "silverbeet" and not "chard" (although Rainbow Chard is not usually termed Rainbow Silverbeet -- and many naive consumers refer to silverbeet as "spinach"). The most popular variety is the above-mentioned Fordhook Giant. It is available in bunches in nearly all supermarkets, and fruit and vegetable shops. A significant percentage of Australians incorrectly/mistakenly identify silverbeet as spinach, despite the fact that both spinach and silverbeet are usually available and the major supermarkets correctly label their silverbeet as silverbeet not spinach. Also, some restaurants and other food outlets in Australia advertise a food item as containing spinach, but they substitute the silverbeet for spinach because silverbeet is cheaper.
+{{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery  -->
-== External links ==
+<gallery>
-{{wiktionarypar|chard}}
+Image:Upload.png| photo 1
-{{commons|Beta vulgaris}}
+==References==
-* [http://www.gardenersnet.com/vegetable/chard.htm More about Swiss Chard from Gardeners Net]
+==External links==
-* [http://www.vegbox-recipes.co.uk/ingredients/swiss-chard.php#recipes Swiss Chard Recipes from Veg Box Recipes]
+{{stub}}
-*[http://www.kitchencaravan.com/season1/episode4/tart.html Video Recipe for Healthy Heart Tart with Swiss Chard and Gruyere Cheese]
+<!--  in order to add all the proper categories, go to http://www.plants.am/wiki/Plant_Categories and copy/paste the contents of the page here, and then follow the easy instructions!    -->

← Older revision		Revision as of 11:36, 28 June 2009
Line 1:		Line 1:
		+	{{Inc\|
		+	Chard (ch pronounced as in charge). Swiss Chard. Sea-Kale Beet. A form of the plant (Beta vulgaris) which has produced the common beet; known as Beta Cicla(p.496). See Beet and Beta.
		+
		+	The beet plant has given rise to two general types of varieties: those varieties with thickened roots (the beet of America, the beet-root of European literature); and those with large and pulpy or thickened leaves (but whose roots are small and woody). The latter type is known under the general name of leaf-beets. These leaf-beets may be arranged into two sub-groups: (1) Common or normal leaf-beets, or spinach beets, in which the leaf-blade is large and pulpy, and is used as spinach; chard, in which the petiole and midrib are very broad and thick, is a form of this, although the name is sometimes used as synonymous with the general edible leaf-beet group. (Fig. 897); (2) ornamental beets, of which the foliage is variously colored.
		+
		+	Chard is of the easiest culture. Seed is sown in spring, as for common beets. The broad petioles, or chards, may be gathered from midsummer until frost. These broad white stalks or ribs are used as a pot-herb; and, if desired, the leaf-blades may be cooked with them. The dish is usually more attractive, however, if only the chards are cooked. If cutting of the leaves is carefully performed, a succession may be had till cold weather. Chard is an attractive vegetable when well grown, but is little used in this country. L. H. B.
		+
		+	}}
	{{Cleanup\|date=April 2007}}		{{Cleanup\|date=April 2007}}
	{{otheruses}}		{{otheruses}}