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