chard

Etymology

From earlier card (remodelled after chardoon, obsolete form of cardoon), from Middle French carde, from Latin carduus (“thistle”). Doublet of cardoon.

noun

  1. (uncountable, cooking) An edible leafy vegetable, Beta vulgaris subsp. cicla, with a slightly bitter taste.
  2. (cooking) Artichoke leaves and shoots, blanched to eat.

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