bette, bette à carde, côte de bette

English translation: chard, chard leaf, chard ribs (or stalks)

13:00 Mar 31, 2005

French to English translations [PRO]
Food & Drink

French term or phrase: bette, bette à carde, côte de bette

I'm looking for the English for these 3 things - and I need to distinguish between all of them...I can only find chard as a meaning for all three. Can anyone help?

Rebecca Lowery KudoZ activity Questions: 74 (none open) (1 without valid answers) (1 closed without grading) Answers: 150 United Kingdom
Local time: 01:20

English translation:chard, chard leaf, chard ribs (or stalks)

Explanation:
In that case, I wonder whether they actually sell the three items separately: the whole chard (leaves and stalks), leaves on their own and stalks or ribs on their own. I know I always separate them out when I cook, but my organic box scheme only supplies the whole product. Maybe French supermarkets are more discerning!

Selected response from:

Claire Cox
United Kingdom
Local time: 01:20

Grading comment

Thanks to everyone for all your help on this!
4 KudoZ points were awarded for this answer

Summary of answers provided

4 +4

see

TesCor -

5 +1

swiss chard

Veronique Domaratsky-Dujardin

4 +1

see also

Bourth (X)

leaf beet, Swiss chard, chard stalks

Rachel Fell

3 +1

Swiss Chard

Jocelyne S

3 +1

some avenues to explore

CMJ_Trans (X)

2 different vegetables

RHELLER

chard, chard leaf, chard ribs (or stalks)

Claire Cox

Discussion entries: 2

Answers

8 mins confidence:

peer agreement (net): +1

Swiss Chard

Explanation:
I believe that bette à carde is Swiss chard. Good luck for the others.

Jocelyne S
France
Local time: 02:20
Native speaker of: English
PRO pts in category: 4

20 mins confidence:

peer agreement (net): +1

some avenues to explore

Explanation:
Bette is a member of the "Chenopodiacea" family(Chénopodiacées). I have found references to "spinach beet", "foliage beet", "beet greens", spinach chard", Swiss chard".

It would also seem that "blette" ir often referred to in French as "poirée" (e.g. poirées à carde). Maybe a bit of clever googling wouldn't go amiss

CMJ_Trans (X)
Local time: 02:20
Native speaker of:

English
PRO pts in category: 12

20 mins confidence:

peer agreement (net): +4

see

Explanation:
beet - beetroot (also found leaf chard)
bette à carde - Swiss chard
côte de bette - chard stalk

--------------------------------------------------
Note added at 21 mins (2005-03-31 13:22:28 GMT)
--------------------------------------------------

sorry typo on first line, should read: bette - beetroot

TesCor -
Canada
Local time: 20:20
Native speaker of:

English

35 mins confidence:

peer agreement (net): +1

swiss chard

Explanation:
all three terms mean the same thing. As a professional vegetable grower, I can be sure!

--------------------------------------------------
Note added at 37 mins (2005-03-31 13:38:17 GMT)
--------------------------------------------------

For côte de bette, as in a recipe, you can specify that the ribs of the leaves only are to be used. The green leafy parts are often cooked separately.

Veronique Domaratsky-Dujardin
Local time: 02:20
Native speaker of:

French,

English

37 mins confidence:

peer agreement (net): +1

see also

Explanation:
bette: white or garden beet or chard. Its leaves are eaten, prepared like spinach. Also called blette or poirée in French, and seakale beet or Swiss chard in English.
- côtes de bette: the main nervures or ribs of the above plant, prepared like 'cardon' (edible thistle). Also called 'carde'.
[The A-Z of French Food, Editions Scribo]

bette; chard; Chinese cabbage [Dict. agro-alimentaire / dict. of food science and industry]

I grew up eating a thing called "silver beet", but I don't know what it is, and it might be a Kiwiism.

Indeed, the Dictionnaire néo-zélandais/français by one of my old uni. lecturers, Ewen Jones, gives:
silver beet n beta vulgaris cicia [Chenopodiaceae] aussi Swiss chard, spinach, spinach beet - bette ou blette. NB très populaire in Nouvelle-Zélande; dont on ne mange en général que les feuilles.

I have a feeling spinach was only recently introduced to NZ. I certainly grew up knowing all about Popeye and knowing children were reputed to not like spinach, but never had an opportunity to find out for myself.

And Louis S. Leland Jr's A Personal Kiwi-Yankee Slanguage Dictionary says:
silverbeet. This has nothing to do with what we would normally call beets. It is instead a spinach-like green known in the US as Swiss chard.

Looks like your three items are one and the same, only refer to either all or only part of the plant. It is possible that the "bette à carde" is one specially developed for more tender (?), more palatable (?) stalks, or that it is a variety with broader stalks (I see a variety of shapes and sizes on the markets).

--------------------------------------------------
Note added at 41 mins (2005-03-31 13:42:54 GMT)
--------------------------------------------------

They certainly know their chard in NZ: 3 varieties

CHARD
B . Silver Beet, Fordhook Giant . (Beta vulgaris cicia)
The old one with wide midribs and glossy green leaves that grows huge! It has the most wonderful flavour, also.
B .Rainbow beet, Bright Lights - (Beta vulgaris var. cicia)
A N.Z.cultivar, these plants show brilliant colour in the garden; all have good flavour, and are a great way to encourage your children to eat their greens! (3 different colours per 1/2 punnet.)
B. Barrotts Beet (Beta vulgaris var cicia)
Given to me by Penny from Waipu, this is a lovely, sweet flavoured beet, with brilliant red stems.
[http://www.ginnysherbs.com/springcat.htm]

--------------------------------------------------
Note added at 51 mins (2005-03-31 13:52:12 GMT)
--------------------------------------------------

\"Five Colour\" Often sold under the name of \"Rainbow Beet\":. stems are red, pink, yellow, orange, and white. The plants are ...
www.mounttiger.co.nz/se_ve/pdf/seeds.PDF

Tout sur la BETTE À CARDES
blette dans la cuisine niçoise
Poirée,
chic blette ou caga bléa (pop.) en nissard
Cardon
Bok Choy et Baï Chä en Chine

Beta Vulgaris

Anglais: Chard ou Swiss Chard
…

C’est un légume de pauvre, dit-on, qui pousse sans donner de tracas au jardinier et que l’on trouve toute l’année sur les marchés du Midi de la France.
La petite blette de Nice [so they DO have different varieties] est fort réputée et intervient dans de nombreuses préparations. Le vert des feuilles s’apparente à l’épinard. Les Niçois en raffolent en entrée, en gratin, en omelette, même en desserts dans des tartes avec des pommes et pignons.
Il ne faut pas confondre les bettes avec les cardes. Elles [les cardes or cardon, I presume; cardoon in English, it would appear] étaient jadis cultivées exclusivement en prévision de Noël et constituaient le plat de résistance de toute veillée. On consomme uniquement les côtes qui rappellent un peu en goût le fond d\'artichaut.
Pauvre en calories, c’est le légume idéal pour ceux qui veulent perdre du poids tout en apportant à la diète du potassium du calcium et des fibres.
[http://www.saveurs.sympatico.ca/ency_3/bette/bette.htm]

Bourth (X)
Local time: 02:20
Native speaker of:

English
PRO pts in category: 117

3 hrs confidence:

chard, chard leaf, chard ribs (or stalks)

Claire Cox
United Kingdom
Local time: 01:20
Works in field
Native speaker of: English
PRO pts in category: 32

Grading comment

Thanks to everyone for all your help on this!

5 hrs confidence:

leaf beet, Swiss chard, chard stalks

Explanation:
leaf beet or perpetual leaf beet, a member of the n=beet family grown for its green leaves; Swiss chard, a relation of the former, which has dark green leaves which have thick white mid-ribs and stalks (said to be similar to cardoon stalks); chard stalks, the thick stalks of chard which are enjoyed as a vegetable on thier own - Swiss chard has white stalks, but chard can have red, yellow and pink stalks and infusion of these colours throughout leaves - known as e.g. ruby chard, rhubarb chard, rainbow chard, etc.

--------------------------------------------------
Note added at 5 hrs 44 mins (2005-03-31 18:45:10 GMT)
--------------------------------------------------

leaf beet is also called spinach beet

Reference: http://www.organiccatalog.com/catalog/

Rachel Fell
United Kingdom
Local time: 01:20
Specializes in field
Native speaker of:

English
PRO pts in category: 32

3 hrs confidence:

2 different vegetables

Explanation:
my husband's family loves these vegetables, so I had to learn about them
1) bette is often "blettes" - Swiss chard (available in all supermarkets in the U.S.)
2) bette á carde, I think, is better known as "cardons" from the artichoke family - and the stickers hurt when cleaning them! (I have not seen these in any typical U.S. supermarket - although rather common in Paris)

cardoon: Definition and Much More From Answers.com
... related to the artichoke, cultivated for its edible leafstalks and roots. ... [Middle English cardoun, from Old French cardon, from Old Provençal, ...
www.answers.com/topic/cardoon

3) côte de bette - is simply specifying the stalk part of the swiss chard as one of the answerers already mentioned
it is common to only use one part of the vegetable in recipes (green top resembles spinach in taste and texture)

--------------------------------------------------
Note added at 16 hrs 3 mins (2005-04-01 05:04:32 GMT)
--------------------------------------------------

... Les cardons (Cynara cardunculus) sont originaires de la région méditerranéenne. Ils sont de la même famille que les artichauts (Cynara scolimus). ...
www.ifrance.com/louisequebec/cardons.htm

La confusion vient de ce que ce sont les côtes des bettes et des cardons qui sont consommées. Néanmoins, les bettes sont entièrement comestibles alors que les feuilles de cardons ne le sont pas.
Les bettes portent d’autres noms, selon les régions : « blettes », « poirées » ou « jouttes ».
Mais ni elles, ni les cardons n’ont une grande valeur gastronomique !

Il existe deux variétés : la bette frisée que l’on trouve toute l’année, sauf en été et la bette blonde qui est sur les marchés en été et en automne.

Les cardons sont cultivés dans le Lyonnais, le Midi et le centre de la France. C’est un légume d’hiver.
Les côtes de bettes ou de cardons, aussi appelées « cardes », sont assez filandreuses.
Elles se cuisent à l’eau bouillante salée, puis, il faut les accommoder de la meilleure façon possible : le gratin avec une sauce béchamel bien muscadée est la plus classique.
Les feuilles de bettes sont rarement employées, sauf dans la tourte niçoise, mais elles peuvent se préparer comme des épinards.

http://www.e-sante.fr/guide/article_2458_123.htm

RHELLER
United States
Local time: 18:20
Works in field
Native speaker of:

English
PRO pts in category: 14

Login or register (free and only takes a few minutes) to participate in this question.

You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.

Return to KudoZ list

KudoZ™ translation help

The KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.

See also:

ProZ.com term search

Search millions of term translations

bette, bette à carde, côte de bette

English translation: chard, chard leaf, chard ribs (or stalks)

Answers

KudoZ™ translation help

Your current localization setting

Select a language

bette, bette à carde, côte de bette

English translation: chard, chard leaf, chard ribs (or stalks)

Answers

KudoZ™ translation help

You have native languages that can be verified

Your current localization setting

Select a language