Swiss Chard (Beta vulgaris cicl) is a member of the Chenopodiaceae (Goosefoot) Family. The genus name beta is derived from the Greek letter beta and vulgaris means “common.” Cicula is from sicula referring to Sicily one of places where Chard first grew. The English word chard is from the Latin carduus, meaning thistle, though the two plants are not related. Swiss chard is in reference to a Swiss botanist who described this plant in the sixteenth century. It is considered a digestive and beneficial for colds.
Swiss chard is alkaline, cool, and contains calcium, beta-carotene, vitamin C, phosphorus, sodium, potassium, and iron. Chard also contains oxalic acid and is used only in moderation.