The History of Chard (Swiss Chard)

Chard, sometimes referred to as Swiss chard, is a cultivated descendant of the wild sea beet and can be traced back to ancient times. It was supposedly grown in the fabled Hanging Gardens of Babylon. It was certainly widely grown in China starting around the 7th century BC. Aristotle also wrote about chard in ancient Greece, and it was widely used for both medicinal and culinary purposes. Chard was introduced to Britain around 1596, when the English botanist John Gerard wrote about his experiences growing it in Herball. The name chard itself is derived from the Latin term for “thistle,” carduus. The plant is also frequently referred to as Swiss chard, despite the fact that it likely originated in the Mediterranean region. The term Swiss chard was first used by Dutch seed merchants in the 19th century as a way of differentiating the plant from French spinach varieties. Today, chard is available in many varieties such as ‘Bright Lights’ and is particularly popular in Italian cooking, although it is consumed widely around the world.