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