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