Etymology From earlier card (remodelled after chardoon, obsolete form of cardoon), from Middle French carde, from Latin carduus (“thistle”). Doublet of cardoon.
1
Cooking, Food, Lifestyle An edible leafy vegetable, Beta vulgaris subsp. cicla, with a slightly bitter taste.
2
Cooking, Food, Lifestyle Artichoke leaves and shoots, blanched to eat.
Today you can order a glass of Chard almost anywhere, but in the 1960s it was relatively unknown outside of France. Can you imagine such a time?2005, Maureen Christian Petrosky, The Wine Club: A Month-by-Month Guide to Learning about Wine with Friends, Des Moines, IA: Meredith Books, →ISBN, page 116: