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  2. Chard - Wikipedia

    en.wikipedia.org/wiki/Chard

    The origin of the adjective "Swiss" is unclear. Some attribute the name to it having been first described by a Swiss botanist, either Gaspard Bauhin [11] or Karl Koch [12] (although the latter was German, not Swiss). Be it as it may chard is used in Swiss cuisine, e.g. in the traditional dish capuns from the canton of Grisons.

  3. Beta vulgaris - Wikipedia

    en.wikipedia.org/wiki/Beta_vulgaris

    Beta vulgaris is a herbaceous biennial or, rarely, perennial plant up to 120 centimetres (47 in) in height, rarely 200 cm; cultivated forms are mostly biennial. The roots of cultivated forms are dark red, white, or yellow and moderately to strongly swollen and fleshy (subsp. vulgaris ); they are brown, fibrous, sometimes swollen, and woody in ...

  4. List of plant genus names with etymologies (A–C) - Wikipedia

    en.wikipedia.org/wiki/List_of_plant_genus_names...

    The Gardener's Botanical: An Encyclopedia of Latin Plant Names. Princeton, New Jersey: Princeton University Press. ISBN 978-0-691-20017-0. Burkhardt, Lotte (2018). Verzeichnis eponymischer Pflanzennamen – Erweiterte Edition [Index of Eponymic Plant Names – Extended Edition] (pdf) (in German). Berlin: Botanic Garden and Botanical Museum ...

  5. Mangelwurzel - Wikipedia

    en.wikipedia.org/wiki/Mangelwurzel

    Mangelwurzel or mangold wurzel (from German Mangel/Mangold, "chard" and Wurzel, "root"), also called mangold, [1] mangel beet, [1] field beet, [2] fodder beet and (archaic) root of scarcity, [3] [4] [5] is a cultivated root vegetable. It is a variety of Beta vulgaris, [5] the same species that also contains the red beet (beetroot) and sugar ...

  6. Betalain - Wikipedia

    en.wikipedia.org/wiki/Betalain

    The name "betalain" comes from the Latin name of the common beet ... Swiss chard, showing one plant expressing yellow betaxanthins and another expressing red betacyanins.

  7. I'm The Only Plant-Based Eater In My Family, So I Make ... - AOL

    www.aol.com/89-vegetarian-dinners-every-night...

    Shakshuka typically involves a sauce of tomatoes and red peppers, but our take on this simmered skillet breakfast spins the color wheel thanks to roasted tomatillos and Swiss chard. Get the Green ...

  8. Sea beet - Wikipedia

    en.wikipedia.org/wiki/Sea_beet

    Carl Linnaeus first described Beta vulgaris in 1753; in the second edition of Species Plantarum in 1762, he divided the species into wild and cultivated varieties, giving the name Beta maritima to the wild taxon. [4] The sea beet is the wild ancestor of common vegetables such as beetroot, sugar beet, and Swiss chard.

  9. 5 Foods You Should Eat Every Week for a Healthy ... - AOL

    www.aol.com/lifestyle/5-foods-eat-every-week...

    Add these gallbladder-friendly foods to smoothies, salads, soups, bowls and more.

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