"sf" > wrote in message
...
> On Thu, 21 May 2009 00:06:17 -0700, "Bob Terwilliger"
> > wrote:
>
>>sf wrote:
>>
>>>>There is a variety of beet grown just for its leaves. It's called
>>>>"chard."
>>>
>>> Maybe I'm picky, but chard does not taste even remotely like beet to
>>> me.
>>
>>Why would it? Do lily bulbs taste like lilies? Do potato leaves taste like
>>potatoes? Do carrot greens taste like carrots?
>>
>>Do you think that beet greens really taste like beets? I don't; I think
>>they
>>taste like chard.
>>
> I'm not following your logic. First you tell me to buy chard because
> it's a variety of beet, I say chard doesn't taste like beet greens,
> then you say it shouldn't. So why bring it up in the first place?
>
>
>
Actually chard tastes *exactly* like beet greens because chard IS beet
greens... but one must be knowlegeable of the fact that there are many
varients of beets and many varients of chard, so some will more closely
match particular varients of each in appearence, but after cooking no one
can tell the difference.

Chard is beets grown for its leaves. Beets is chard grown for its roots.
The only reason for the two titles is that folks think of beets as roots, as
they think of chard as leaves... but they are the same.

Since beets are grown for their roots they typically produce fewer leaves,
it doesn't make much economic sense to commercially farm beet roots for
their leaves. To keep beet roots in top condition their leaves are usually
removed immediately (when beet roots are machine harvested the beets tops
are mangled anyway). Once harvested the leaves draw moisture and nutrients
from the roots, so even those hand harvested should have their tops removed
soon thereafter. But chard in its array of varients is readily available in
produce markets (often a much better value than spinach). Since chard is
grown for its leaves chard is typically fresher and better quality than beet
tops that do make it to market. Naturally in a home garden one can do as
they choose.