Scientific Test Results: Five-Color Swiss Chard

At the stop on July 16, the group of Coventry volunteers spent a great deal of time trying to determine whether the different shades of five-color Swiss chard could be determined by taste. To this end, we conducted a blind taste-test, asking participants to try to identify which color was which by taste alone without prior taste-testing to note any significant differences.

In each test, three participants were required: the Taster, the Tester, and the Secretary. The Taster would close his or her eyes and await the placement of Swiss chard stem in his/her mouth. Their eyes would remain closed throughout the testing. The Tester administered the chard stems. The Secretary noted what the Taster said about each piece.

Initially, we identified four basic colors of chard (though there are said to be five): pink, red, yellow, and white (these were originally noted as pink, redish, yellow, and whiteish in our testing form).

Each Taster (there were four in the blind portion of the tasting), identified clear differences between the different stems and made their own associations with what these differences implied about color. For instance, to two Tasters, one of the stalks reminded them of beets, so they indicated that this implied the color of the stem to be similar to beets, thus red. Similarly, Tasters noting a comparably milder taste, associated that flavor with the white stalk, conflating less flavor with less color. These comparisons were accurate part of the time - those who tasted beets were correct in guessing red - but not completely - the yellow stem was also noted to have a beet-like flavor, but was not, in fact, a corresponding color. Similarly, the white stem was often noted for a milder taste, but the yellow was much stronger in flavor, not corresponding to its relative lack of color. The tasters did not always agree about the exact flavor of the stems themselves, though for the most part, all tastes came from the same stems. Only one stem was replaced completely for a new Taster - the yellow.

Not one Taster guessed the correct color 100% of the time. Two Tasters were able to guess the correct color 50% of the time, however.

Given the fluctuations of flavor identified by varying participants - including two tasters sampling without closed eyes - it seems that the color variations do impact the flavor of chard. The data is decidedly inconclusive, however. It is possible that the stems offered different flavors based not on color, but on where in the stem it was tasted and on the unique stalk itself. Thus, a yellow and a pink might taste similarly in one bunch, but differently from another. It is possible that variations might be affected by maturity, soil composition, exposure to air, light, or water, or other unknowable factors.

In conclusion, Five Color Swiss Chard is tasty.