THE FOLKLORE OF PLANTS: Chard

Lisa Karen Miller

          Chard may have been grown in the Hanging Gardens of Babylon from 604-562 BCE. The Chinese were growing it in the 7^th century BCE, and it remains a popular crop there. Herbalist John Gerard grew the red-stemmed variety in England in the 17^th century. Nicholas Culpeper claimed it was an effective cure for headache, vertigo, and “afflictions of the brain” in 1653.

          Seed bundles have been found in Roman military camps along the Rhine, so they clearly brought it with them to the cold foggy north.

          Chard leaves may be effective against feline roundworms.  In humans, the juice has been used to treat anemia and jaundice, and it was put up the nostrils to clearing ringing in the ears, purge the head, and cure toothache. Both the leaves and roots were thought to stimulate blood flow, particularly in the pelvis.

          Though not originally from Switzerland, this versatile vegetable may be called Swiss chard because it was first classified by the Swiss botanist Gaspard Bauhin. This subspecies of Beta vulgaris is related to beets, spinach, and mangelwurzels.

          Its name has roots in the Latin for thistle, though it is not related to that spiky plant. The Arabs called it al-silgah, from the Greek name for Sicily, where they first found it growing. It traveled to Mexico from Spain, where it is called acelgas. Swiss chard with pork and green sauce is just one of the dishes they make with it. The French mix the leaves with sorrel, to lower their acidity.

          The stalks and leaves should be cooked separately as they require different cooking times.  The stalks taste best when steamed or sautéed, while the leaves can be eaten raw in salads or cooked like other greens.

          The more colors you include in your diet, the more nutrients and phytochemicals you will get.  An effortless way to accomplish this is to include some rainbow chard in your diet. It includes impressive quantities of vitamins C and K, protein, fiber, and beta carotene. Easy to grow, chard can be used in lots of quick and simple recipes.

          In the garden, it repels pests and attracts beneficials.  It is a good companion for beans, cabbages, and onions. Perpetual varieties such as Bright Lights produce more leaves with continual pruning.  This “cut and come again” feature means they truly earn their space in the garden.          

Chard – a health-giving plant with a long history.

© Copyright 2023 Lisa Karen Miller