Definitions

from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. Swiss chard.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Artichoke leaves and shoots, blanched to eat.
  • n. An edible leafy vegetable, Beta vulgaris var. cicla, with a slightly bitter taste

from the GNU version of the Collaborative International Dictionary of English

  • n. The tender leaves or leafstalks of the artichoke, white beet, etc., blanched for table use.
  • n. A variety of the white beet, which produces large, succulent leaves and leafstalks.

from The Century Dictionary and Cyclopedia

  • n. An obsolete form of chart or its doublet card.
  • n. A leaf of artichoke, Cynara Scolymus, blanched by depriving it of light.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. beet lacking swollen root; grown as a vegetable for its edible leaves and stalks
  • n. long succulent whitish stalks with large green leaves

Etymologies

Alteration (possibly influenced by French chardon, thistle) of French carde, from Provençal cardon, cardoon; see cardoon.
(American Heritage® Dictionary of the English Language, Fourth Edition)
From French carde, from Latin carduus (Wiktionary)

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