| Title: | Chard, Swiss chard |
| Original Title: | Cardes |
| Volume and Page: | Vol. 2 (1752), pp. 676–2:677 |
| Author: | Antoine-Joseph Dezallier d'Argenville (biography) |
| Translator: | Ann-Marie Thornton [Bilkent University, Ankara, Turkey] |
| Subject terms: |
Gardening
Natural history
|
| Original Version (ARTFL): | Link |
| Source: | Russell, Terence M. and Anne Marie Thornton. Gardens and landscapes in the Encyclopédie of Diderot and D'Alembert : the letterpress articles and selected engravings. Aldershot: Ashgate, 1999. Used with permission. |
| Rights/Permissions: |
This text is protected by copyright and may be linked to without seeking permission. Please see http://quod.lib.umich.edu/d/did/terms.html for information on reproduction. |
| URL: | http://hdl.handle.net/2027/spo.did2222.0001.824 |
| Citation (MLA): | Dezallier d'Argenville, Antoine-Joseph. "Chard, Swiss chard." The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Ann-Marie Thornton. Ann Arbor: Michigan Publishing, University of Michigan Library, 2013. Web. [fill in today's date in the form 18 Apr. 2009 and remove square brackets]. <http://hdl.handle.net/2027/spo.did2222.0001.824>. Trans. of "Cardes," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, vol. 2. Paris, 1752. |
| Citation (Chicago): | Dezallier d'Argenville, Antoine-Joseph. "Chard, Swiss chard." The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Ann-Marie Thornton. Ann Arbor: Michigan Publishing, University of Michigan Library, 2013. http://hdl.handle.net/2027/spo.did2222.0001.824 (accessed [fill in today's date in the form April 18, 2009 and remove square brackets]). Originally published as "Cardes," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, 2:676–2:677 (Paris, 1752). |
Chards; Swiss chards. [1] Beta. There are two sorts of chards: artichoke chards and Swiss chards.
Artichoke chards are simply the midribs or leaves of artichokes which are covered with straw or old manure along their entire length, except for the growing tips. When they are blanched in this manner, they lose their bitter flavour. Old plants which one does not wish to keep are selected and kept upright while they are being covered, so that they do not rupture on one side. Some gardeners earth them up entirely, like celery, in order to protect them further against the wind.
Swiss chards are replanted in April and May: they are simply heads of beet which are replanted in beds and grow large shoots with a thick, white down at the centre. This down is the real chard which is used in soups and sweets.
Both chards are grown like artichokes and raised from seed, which resembles that of beetroot.
Notes
1. Beta vulgaris subspecies cicla, also known as Spinach beet.