Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun Swiss chard.
from The Century Dictionary.
- noun A leaf of artichoke, Cynara Scolymus, blanched by depriving it of light.
- noun An obsolete form of
chart or its doublet card.
from the GNU version of the Collaborative International Dictionary of English.
- noun The tender leaves or leafstalks of the artichoke, white beet, etc., blanched for table use.
- noun A variety of the white beet, which produces large, succulent leaves and leafstalks.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Artichoke leaves and shoots, blanched to eat.
- noun uncountable An edible leafy vegetable, Beta vulgaris var. cicla, with a slightly bitter taste
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun beet lacking swollen root; grown as a vegetable for its edible leaves and stalks
- noun long succulent whitish stalks with large green leaves
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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Swiss chard is absolutely stunning as an ornamental and delicious as an edible.
Groundwork: Chard's double punch Cynthia A. Brown 2010
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Topping that chard is a pork chop that was crusted with rosemary, oregano and chives from our own garden, with some balsamic vinegar onions on top.
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Topping that chard is a pork chop that was crusted with rosemary, oregano and chives from our own garden, with some balsamic vinegar onions on top.
LENNDEVOURS: 2009
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September 7, 2009 at 1: 24 am that second shot of the swiss chard is gorgeous – the rich green and the stiking colour of the veins …
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Topping that chard is a pork chop that was crusted with rosemary, oregano and chives from our own garden, with some balsamic vinegar onions on top.
Our Kitchen 2009
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Harvest those leaves quickly because chard is a biennial; once the temperatures start to climb, a seed stalk forms, the root rots and the plant dies.
Groundwork: Chard's double punch Cynthia A. Brown 2010
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Your chard is probably not dead, and your kale is certainly not a goner.
The Chard is Dead, but Bugs Bunny Envies Me Sarah Lenz 2009
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I love artichokes and also chard is one of my favorites.
Recipe: Artichoke and Swiss Chard Gratin (Αγγινάρες και Χόρτα στο Φούρνο) Laurie Constantino 2008
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People expect oak in chard ... so wineries have to use it.
Wine Chick Wednesday: I'm in a New York State of Disconnect 2008
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Cover and cook for 5 minutes or so, stirring occasionally, until the chard is tender.
Archive 2007-04-01 Nupur 2007
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