[6] Its taxonomic rank has changed many times: it has been treated as a subspecies, a convariety, and a variety of Beta vulgaris.

[8][9] They are cultivated descendants of the sea beet, Beta vulgaris subsp.

Chard belongs to the chenopods, which are now mostly included in the family Amaranthaceae (sensu lato).

Be it as it may chard is used in Swiss cuisine, e.g. in the traditional dish capuns from the canton of Grisons.

Clusters of chard seeds are usually sown, in the Northern Hemisphere, between June and October, the exact time depending on the desired harvesting period.

Chard can be harvested while the leaves are young and tender, or after maturity when they are larger and have slightly tougher stems.

[2] Chard has shiny, green, ribbed leaves, with petioles that range in color from white to yellow to red, depending on the cultivar.

[2] Chard may be harvested in the garden all summer by cutting individual leaves as needed.

[14] Chard leaves and stalks are typically boiled or sautéed; the bitterness fades with cooking.

[14] It is one of the most common ingredients of Croatian cuisine in the Dalmatia region, being known as "queen of the Dalmatian garden" and used in various ways (boiled, in stews, in Soparnik etc.).

[18] Cooked chard is 93% water, 4% carbohydrates, 2% protein, and contains negligible fat.