Chard

Chard (Beta vulgaris var. cicla), also known as Swiss chard, silverbeet, perpetual spinach, or leaf beet, is a leafy green vegetable that belongs to the Amaranthaceae family. It is closely related to the beetroot or beet and has been cultivated for centuries for its edible leaves and stems. The leaves have a slightly bitter taste, similar to spinach, while the stems, which come in various colors including white, yellow, and red, have a slightly sweeter taste. Chard is rich in vitamins A, C, and K, as well as magnesium and iron, making it a nutritious addition to a balanced diet. In Hebrew, chard is known as סלק ירק (Selek Yarak). Other relevant translations include Blette in French, Mangold in German, and Bieta da coste in Italian. Chard is versatile and can be used in a variety of dishes, including salads, soups, stews, and sautéed as a side dish. It is also commonly used in Mediterranean and Middle Eastern cuisines. The vegetable is typically harvested throughout the growing season, as it tends to regrow after each picking, making it a popular choice for home gardens and small-scale farming.