A) Rainbow chard B) Lucullus chard C) Ruby chard D) Fordhook Giant
A) Leaf shape B) Leaf texture C) Stem color D) Root length
A) Extremely large leaves B) Crinkled leaves C) Red stems and veins D) Yellow stems
A) Bumpy B) Savoyed C) Smooth D) Crinkled
A) Variegated leaves B) Large leaves C) Small leaves D) Thin stems
A) Wrinkled or puckered B) Glossy C) Smooth and flat D) Hairy
A) Orange B) Yellow C) Blue D) Red
A) Chard has prominent stems. B) Spinach has thicker leaves. C) Spinach comes in different colors. D) Chard is always sweeter.
A) Linear B) Cordate C) Peltate D) Ovate
A) Leaf size alone B) Growing location C) Combination of stem color and leaf texture D) Taste alone
A) Having different colors in the leaf B) Having a very thick stem C) Having a hairy surface D) Having a smooth edge
A) Stem color B) Taste C) Root structure D) Leaf size
A) Lucullus chard B) Rainbow Chard C) Ruby Chard D) Fordhook Giant
A) It lives for many years. B) It only lives for one year. C) It is resistant to all diseases. D) It flowers in its second year.
A) Seeds B) Stems C) Roots D) Flowers
A) Roots become larger. B) Leaves become sweeter. C) Leaves become bitter. D) Stems become more colorful.
A) Brassica oleracea B) Lactuca sativa C) Spinacia oleracea D) Beta vulgaris subsp. cicla
A) Bright Lights (Rainbow Chard) B) Fordhook Giant C) Ruby Chard D) Perpetual Spinach
A) Aromatic roots B) Nutritious leaves C) Colorful flowers D) Durable stems
A) Grown indoors only B) Imported from a foreign country C) Genetically modified D) Grown without synthetic pesticides or fertilizers
A) Wavy B) Spiny C) Smooth D) Serrated
A) Vitamin K B) Vitamin A C) Vitamin B12 D) Vitamin C
A) Taste remains unchanged B) Color intensifies C) Volume reduces significantly D) Volume increases
A) Spider mites B) Nematodes C) Aphids D) Leaf miners
A) 3.0-4.0 B) 8.0-9.0 C) 4.5-5.5 D) 6.0-7.5
A) Clay soil B) Rocky soil C) Sandy soil D) Well-draining, fertile soil
A) Solanaceae B) Asteraceae C) Amaranthaceae D) Brassicaceae
A) Cut off the top of the plant B) Only harvest the stems C) Cut outer leaves D) Pull up the entire plant
A) Used to make tea B) Sautéed as a side dish C) Used as a thickening agent D) Used as a food coloring
A) Improves flavor B) Can damage leaves C) Promotes growth D) Has no effect |