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a variety of beet with leaves that are used as a vegetable
Not to be confused with:
charred – burned or reduced to charcoal; scorched; singed
[Alteration (possibly influenced by French chardon, thistle) of French carde, from Provençal cardon, cardoon; see cardoon.]
(Plants) a variety of beet, Beta vulgaris cicla, with large succulent leaves and thick stalks, used as a vegetable. Also called: Swiss chard, leaf beet or seakale beet
[C17: probably from French carde edible leafstalk of the artichoke, but associated also with French chardon thistle, both ultimately from Latin carduus thistle; see cardoon]
a variety of beet, Beta vulgaris cicla, having leaves and leafstalks that are used as a vegetable. Also called Swiss chard.
[1650–60; appar. < French chardon thistle; see cardoon]
A variety of leaf vegetable with succulent leaves and thick stalks.
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|Noun||1.||chard - beet lacking swollen root; grown as a vegetable for its edible leaves and stalks|
|2.||chard - long succulent whitish stalks with large green leaves|
greens, leafy vegetable, green - any of various leafy plants or their leaves and stems eaten as vegetables