TITLE PAGE: VOLUME 1 OF 3

CROP GROUPING PETITION – LEAFY VEGETABLES, 

TECHNICAL AMENDMENT (ADDITION) TO 40 CFR 180.41 (c) AND 180.1 (g)

(Alexanders, leaves;  Amaranth;  Amaranth, bush greens;  Amaranth,
Chinese;  Amaranth, slender;  Amaranth, slim;  Amaranth, spiny; 
Amaranth, spleen;  Arugula;  Aster, Indian;  Beet, garden, leaves; 
Bellflower, Chinese, leaves;  Blackjack;  Blue ape, leaves;  Broccoli
raab;  Broccoli, Chinese;  Cabbage, Abyssinian;  Cabbage, Seakale; 
Cassava, leaves;  Cat’s Whiskers;  Cham-chwi;  Cham-na-mul;  Chayote,
leaves;  Chervil;  Chicory, leaves;  Chinese cabbage (bok choy); 
Chinese flat cabbage;  Chipilin;  Chrysanthemum, corn;  Chrysanthemum,
edible-leaved;  Chrysanthemum, garland;  Chrysanthemum, tricolor; 
Collards;  Corn salad;  Corn salad, Italian;  Cosmos;  Cress, American; 
Cress, Garden;  Cress, Upland;  Dandelion;  Dock;  Dol-nam-mul;  Ebolo; 
Endive;  Fameflower;  Feather cockscomb;  Fern, Black lady;  Fern,
Bracken;  Fern, Broad buckler;  Fern, Cinnamon;  Ferns, Edible
(Fiddleheads);  Fern, Lady;  Fern, Leather;  Fern, Mother;  Fern,
Ostrich;  Fern, Vegetable;  Fern, Zenmai;  Flowering white cabbage (choi
sum);  Good King Henry;  Hanover salad;  Huauzontle;  Iceplant;  Jute; 
Kabuna;  Kale;  Kale, branching bush;  Kale, Jersey;  Kale, marrow-stem;
 Lamb’s lettuce;  Lettuce, bitter;  Lettuce, head;  Lettuce, leaf; 
Lettuce, Romaine;  Maca;  Mizuna;  Mustard greens;  Mustard, field
greens;  Mustard, leaf;  Mustard, big-stem;  Mustard, tuberous rooted
Chinese;  Orach;  Parsley, fresh;  Parsley, Italian;  Peppergrass; 
Plantain, buckhorn;  Plantain, common;  Primrose, English;  Purple-stem
mustard;  Purslane, Garden;  Purslane, Winter;  Radish, leaves;  Radish,
Oil, leaves;  Radish, Rat-tail, greens;  Rampion, leaves;  Rape greens; 
Rocket, wild;  Rutabaga, greens;  Salsify, black, leaves;  Shepherd’s
purse;  Sowthistle;  Sowthistle, field;  Spinach;  Spinach, Malabar; 
Spinach, New Zealand;  Sweet potato, leaves;  Swiss chard;  Tanier
Spinach;  Tanier, leaves;  Taro, leaves;  Turnip, greens;  Ulluco,
leaves;  Velvet plant, leaves;  Violet, Chinese;  Watercress;  Yam,
leaves;  Yam, Chinese, leaves;  Yam, Greater, leaves;  Yam, Lesser,
leaves;  Yam, Mapuey, leaves; Yam, White, leaves;  Yam, Yellow, leaves)

PR 10777

AUTHORS

William P. Barney and Tracey Switek

INTERREGIONAL RESEARCH PROJECT NO. 4

RUTGERS UNIVERSITY

500 COLLEGE ROAD EAST, 201W

PRINCETON, NJ 08540

New Jersey Agricultural Experiment Station Publication

No. A - 27200-13-11, Supported by State, U.S. Hatch Act

and other U.S. Department of Agriculture funds.

TABLE OF CONTENTS

       											PAGE

  TOC \o "1-2" \h \z \u    HYPERLINK \l "_Toc292957285"  TITLE PAGE:
VOLUME 1 OF 3	  PAGEREF _Toc292957285 \h  1  

  HYPERLINK \l "_Toc292957286"  TABLE OF CONTENTS	  PAGEREF
_Toc292957286 \h  2  

  HYPERLINK \l "_Toc292957287"  TECHNICAL AMENDMENT (ADDITION):	 
PAGEREF _Toc292957287 \h  3  

  HYPERLINK \l "_Toc292957288"  PROPOSED AMENDMENT	  PAGEREF
_Toc292957288 \h  3  

  HYPERLINK \l "_Toc292957289"  BACKGROUND	  PAGEREF _Toc292957289 \h  7
 

  HYPERLINK \l "_Toc292957290"  CULTURAL INFORMATION	  PAGEREF
_Toc292957290 \h  7  

  HYPERLINK \l "_Toc292957291"  PEST PROBLEMS	  PAGEREF _Toc292957291 \h
 7  

  HYPERLINK \l "_Toc292957292"  PROPOSED CROP GROUP	  PAGEREF
_Toc292957292 \h  8  

  HYPERLINK \l "_Toc292957293"  PROPOSED CROP GROUP AND SUBGROUPS	 
PAGEREF _Toc292957293 \h  12  

  HYPERLINK \l "_Toc292957294"  CROP DEFINITIONS	  PAGEREF _Toc292957294
\h  13  

  HYPERLINK \l "_Toc292957295"  SUGGESTED INTERIM TOLERANCE EXPRESSIONS	
 PAGEREF _Toc292957295 \h  14  

  HYPERLINK \l "_Toc292957296"  Table 1. Tolerances established on Leafy
Vegetables	  PAGEREF _Toc292957296 \h  17  

  HYPERLINK \l "_Toc292957297"  Table 2. Tolerances established on
Brassica Leafy Vegetables	  PAGEREF _Toc292957297 \h  30  

  HYPERLINK \l "_Toc292957298"  Table 3. Tolerances established on
Leaves of Root and Tuber Vegetables (Human Food)	  PAGEREF _Toc292957298
\h  40  

  HYPERLINK \l "_Toc292957299"  Table 4. Leafy Greens Production in 2009
(FAOSTAT)	  PAGEREF _Toc292957299 \h  42  

  HYPERLINK \l "_Toc292957300"  Table 5. Crop Group Comparisons –
Leafy Vegetables	  PAGEREF _Toc292957300 \h  43  

  HYPERLINK \l "_Toc292957301"  ATTACHMENT 1.  CHEMSAC PROPOSAL – MAY
5, 2010	  PAGEREF _Toc292957301 \h  51  

  HYPERLINK \l "_Toc292957302"  ATTACHMENT 2.  CHEMSAC MINUTES – MAY
19, 2010	  PAGEREF _Toc292957302 \h  61  

  HYPERLINK \l "_Toc292957303"  ATTACHMENT 3. SYMPOSIUM PROPOSAL	 
PAGEREF _Toc292957303 \h  68  

  HYPERLINK \l "_Toc292957304"  ATTACHMENT 4.  MONOGRAPHS – LEAFY
VEGETABLES	  PAGEREF _Toc292957304 \h  87  

  HYPERLINK \l "_Toc292957305"  ATTACHMENT 5.  MONOGRAPHS – BRASSICA
LEAFY VEGETABLES	  PAGEREF _Toc292957305 \h  137  

  HYPERLINK \l "_Toc292957306"  ATTACHMENT 6.  MONOGRAPHS – LEAVES OF
ROOT AND TUBER VEGETABLES (HUMAN FOOD)	  PAGEREF _Toc292957306 \h  177  

  HYPERLINK \l "_Toc292957307"  ATTACHMENT 7. MONOGRAPH REFERENCES	 
PAGEREF _Toc292957307 \h  203  

 VOLUME 2.  REFERENCES

VOLUME 3.  REFERENCES

TECHNICAL AMENDMENT (ADDITION):

40 CFR 180.41 (c)

	IR-4 Project and the International Crop Grouping Consulting Committee
(ICGCC) propose an amendment to 40 CFR 180.41 (c) (4) Crop Group 4,
Leafy Vegetables.   

PROPOSED AMENDMENT

Amend the existing crop group in 40 CFR 180.41 (c) (4) that consists of
the following subgroups and 27 commodity entries:

Crop Subgroup 4A. Leafy greens subgroup:

Amaranth (leafy amaranth, Chinese spinach, tampala),  Amaranthus spp.

Arugula (Roquette),  Eruca sativa

Chervil,  Anthriscus cerefolium

Chrysanthemum, Edible-leaved,  Chrysanthemum coronarium var. coronarium

Chrysanthemum, Garland,  Chrysanthemum coronarium var. spatiosum

Corn salad,  Valerianella locusta

Cress, garden,  Lepidium sativum

Cress, upland (yellow rocket, winter cress), Barbarea vulgaris

Dandelion, Taraxacum officinale

Dock (sorrel), Rumex spp.

Endive (escarole), Cichorium endivia

Lettuce, leaf and head, Lactuca sativa

Orach, Atriplex hortensis

Parsley, Petroselinum crispum

Purslane, Garden, Portulaca oleracea

Purslane, Winter, Montia perfoliata

Radicchio (red chicory), Cichorium intybus 

Spinach, Spinacia oleracea 

Spinach, New Zealand, Tetragonia tetragonioides, T. expansa 

Spinach, Vine (Malabar spinach, Indian spinach, Basella alba

Crop Subgroup 4B. Leaf petioles subgroup:

Cardoon,  Cynara cardunculus

Celery,  Apium graveolens var. dulce

Celery, Chinese,  Apium graveolens var. secalinum 

Celtuce,  Lactuca sativa var. angustana 

Fennel, Florence (finochio), Foeniculum vulgare Azoricum Group

Rhubarb, Rheum rhabarbarum

Swiss chard, Beta vulgaris var. cicla



To an expanded crop group that consists of the following subgroups and
commodity entries:

Crop Subgroup 4A. Leafy greens subgroup:

Amaranth, Amaranthaceae,  Amaranthus spp.; including Spiny amaranth,
Amaranthus spinosus L.; Spleen amaranth, Amaranthus dubius C. Mart. ex.
Thell.; Slim amaranth, Amaranthus hypochondriacus L.; Bush greens,
Amaranthus cruentus L.; Slender amaranth, Amaranthus viridis L.;
Amaranth, Chinese, Amaranthus tricolor L.

Aster, Indian,  Asteraceae,  Kalimeris indica (L.) Sch. Bip.

Blackjack,  Asteraceae,  Bidens pilosa L.

Cat’s Whiskers,  Cleomaceae,  Cleome gynandra L.

Cham-chwi, Asteraceae, Doellingeria scabra (Thunb.) Nees

Cham-na-mul, Apiaceae, Pimpinella calycina Maxim

Chervil,  Apiaceae,  Anthriscus cerefolium (L.) Hoffm., 

Chipilin,  Fabaceae,  Crotalaria longirostrata Hook & Arn.  

Chrysanthemum, corn, Glebionis segetum (L.) Fourr. Including Shungiku,
Glebionis carinata (Schousb.) Tzvelev

Chrysanthemum, edible-leaved,  Asteraceae,  Glebionis spp. 

Chrysanthemum, garland,  Glebionis coronaria (L.) Cass. ex Spach

Chrysanthemum, tricolor,  Glebionis carinata (Schousb.) Tzvelev

Corn salad,  Valerianaceae,  Valerianella spp.; including Lamb’s
lettuce,  Valerianella locusta (L.) and Italian Corn salad, 
Valerianella eriocarpa Desv. 

Cosmos,  Asteraceae,  Cosmos caudatus Kunth

Dandelion,  Asteraceae, Taraxacum officinale F.H. Wigg. aggr.

Dock, Polygonaceae, Rumex patientia L.

Dol-nam-mul, Crassulaceae, Sedum sarmentosum Bunge

Ebolo, Asteraceae, Crassocephalum crepidioides (Benth.) S. Moore

Endive, Asteraceae, Cichorium endivia L. ssp. endivia

Fameflower, Portulacaceae,  Talinum fruticosum (L.) Juss. 

Feather cockscomb, Amaranthaceae,  Glinus oppositifolius (L.) Aug. DC.

Ferns, Edible (Fiddleheads):  Including:  Black lady fern, Woodsiaceae,
Deparia japonica (Thunb.) M. Kato; Bracken fern, Dennstaedtiaceae,
Pteridium aquilinum  (L.) Kuhn;  Broad buckler fern, Dryopteridaceae,
Dryopteris dilatata (Hoffm.) A. Gray;  Cinnamon fern, Osmundaceae,
Osmundastrum cinnamomeum (L.) C. Presl;  Lady fern, Woodsiaceae,
Athyrium filix-femina (L.) Roth ex Mert.; Leather fern, Pteridaceae,
Acrostichum aureum L.; Mother fern, Woodsiaceae, Diplazium proliferum
(Lam.) Thouars; Ostrich fern, Onocleaceae, Matteuccia struthiopteris
(L.) Tod.; Vegetable fern, Woodsiaceae, Diplazium esculentum (Retz.)
Sw.; Zenmai fern, Osmundaceae, Osmunda japonica Thunb. [all by crop
definition]

Good King Henry, Chenopodiaceae, Chenopodium bonus-henricus L. 

Huauzontle, Chenopodiaceae, Chenopodium berlandieri Moq.

Iceplant, Aizoaceae, Mesembryanthemum crystallinum L.

Jute, Tiliaceae, Corchorus spp.

Lettuce, bitter, Asteraceae, Launaea cornuta (Hochst. ex Oliv. & Hiern)
C. Jeffrey

Lettuce, head and leaf, Asteraceae, Lactuca sativa L.; including: 
Romaine lettuce, Lactuca sativa var. longifolia Lam.; Leaf lettuce,
Lactuca sativa var. crispa L. and Lettuce, head, Lactuca sativa var.
capitata L.

Orach, Chenopodiaceae, Atriplex hortensis L.

Parsley, fresh, Apiaceae, Petroselinum crispum ( Mill.) Nyman ex A.W.
Hill; including Italian Parsley, Petroselinum crispum var. neapolitanum
Danert

Plantain, Plantaginaceae, Plantago spp.; including Buckhorn plantain,
Plantago lanceolata L. and Common plantain, P. major L.

Primrose, English, Primulaceae, Primula vulgaris Huds.

Purslane, Garden, Portulacaceae, Portulaca oleracea L.

Purslane, Winter, Portulacaceae, Claytonia perfoliata Donn ex Willd.

Sowthistle, Asteraceae, Sonchus oleraceus L. and including Sowthistle,
field, Sonchus brachyotus DC.

Spinach, Chenopodiaceae, Spinacia oleracea L.

Spinach, Malabar, Basellaceae, Basella alba L.

Spinach, New Zealand, Aizoaceae, Tetragonia tetragonioides (Pall.)
Kuntze

Swiss chard, Chenopodiaceae, 	Beta vulgaris L. subsp. vulgaris

Tanier Spinach, Araceae, Xanthosoma brasiliense (Desf.) Engl.

Violet, Chinese, Acanthaceae, Asystasia gangetica (L.) T. Anderson

Crop Subgroup 4B. Leafy Brassica greens subgroup:

Arugula,  Brassicaceae ,  Eruca sativa Mill.

Broccoli, Chinese,  Brassicaceae,  Brassica oleracea var. alboglabra
(L.H. Bailey) Musil 

Broccoli raab,  Brassicaceae ,  Brassica ruvo L.H. Bailey 

Cabbage, Abyssinian,  Brassicaceae,  Brassica carinata A. Braun

Cabbage, Seakale,  Brassicaceae,  Brassica oleracea L. var. costata DC. 

Chinese cabbage (bok choy),  Brassicaceae ,  Brassica rapa subsp.
chinensis (L.) Hanelt; including Flowering white cabbage (choi sum),
Brassicaceae,  Brassica rapa L. subsp. chinensis (L.) Hanelt var.
parachinensis (L. H. Bailey) Hanelt; Purple-stem mustard,  Brassicaceae,
 Brassica rapa L. subsp. chinensis (L.) Hanelt var. purpuraria (L. H.
Bailey) Kitam. and Chinese flat cabbage,   Brassicaceae,  Brassica rapa
L. subsp. narinosa (L. H. Bailey) Hanelt

Collards,  Brassicaceae,  Brassica oleracea var. viridis L.

Cress, Garden,  Brassicaceae,  Lepidium sativum L. including
Peppergrass,  Brassicaceae,  Lepidium virginicum L.

Cress, Upland,  Brassicaceae,  Barbarea vulgaris W. T. Aiton including
American cress,  Brassicaceae,  Barbarea verna (Mill.) Asch.

Hanover salad,  Brassicaceae,  Brassica napus var. pabularia (DC.) Rchb.

Kale, common,  Brassicaceae,  Brassica oleracea var. sabellica L.;
including Kale, branching bush,   Brassicaceae,  Brassica oleracea L.
var. ramosa DC.; Kale, Jersey,  Brassicaceae,  Brassica oleracea L. var.
palmifolia DC. And Kale, marrow-stem,  Brassicaceae,  Brassica oleracea
L. var. medullosa Thell. 

Maca,  Brassicaceae,  	Lepidium meyenii Walp.

Mizuna,  Brassicaceae,   Brassicaceae,  Brassica rapa L. subsp.
nipposinica (L. H. Bailey) Hanelt including Kabuna,  Brassicaceae, 
Brassica rapa L. subsp. nipposinica (L. H. Bailey) Hanelt var.
perviridis L. H. Bailey 

Mustard greens,  Brassicaceae,  Brassica juncea subspp.; including Leaf
mustard,  Brassicaceae,   Brassica juncea (L.) Czern. subsp.
integrifolia (H. West) Thell.  And Big-stem mustard,  Brassicaceae, 
Brassica juncea (L.) Czern. subsp. tsatsai (T. L. Mao) Gladis  

Mustard, tuberous rooted Chinese,  Brassicaceae,  Brassica juncea (L.)
Czern. subsp. napiformis (Pailleux & Bois) Gladis

Radish leaves,  Brassicaceae,  Raphanus sativus L. var sativus;
including Rat-tail radish greens,  Brassicaceae,  Raphanus sativus L.
var. mougri H. W. J. Helm and Oil radish greens,  Brassicaceae, 
Raphanus sativus L. var. oleiformis Pers. 

Rape greens,  Brassicaceae,  Brassica napus L. var. napus including
Field mustard greens,  Brassicaceae,   Brassica rapa subsp. trilocularis
(Roxb.) Hanelt; Brassica rapa subsp. dichotoma (Roxb.) Hanelt and
Brassica rapa subsp. oleifera Metzg.

Rocket, wild,  Brassicaceae,  Diplotaxis tenuifolia (L.) DC.

Rutabaga greens,  Brassicaceae,  Brassica napus var. napobrassica (L.)
Rchb.

Shepherd’s purse,  Brassicaceae, Capsella bursa-pastoris (L.) Medik

Turnip greens,  Brassicaceae,  Brassica rapa L. subsp. rapa

Watercress,  Brassicaceae,  Nasturtium officinale W. T. Aiton

Crop Subgroup 4C. Leaves of Root and Tuber Vegetables (Human food):

Alexanders leaves,  Apiaceae,  Smyrnium olusatrum L.

Beet, garden leaves,  Chenopodiaceae,  Beta vulgaris L. subsp. vulgaris

Bellflower, Chinese, leaves,  Campulanaceae,  Platycodon grandiflorus
(Jacq.) A. DC.

Cassava, leaves,  Euphorbiaceae,  Manihot esculenta Crantz

Chayote leaves,  Cucurbitaceae,  Sechium edule (Jacq.) Sw.

Chicory,  Asteraceae,  Cichorium intybus L.,  

Rampion leaves, Campanulaceae, Campanula rapunculus L.

Salsify, Black, leaves, Asteraceae, Scorzonera hispanica L.

Sweet potato leaves, Convolvulaceae, Ipomoea batatas (L.) Lam. var.
batatas

Tanier leaves, Araceae, Xanthosoma sagittifolium (L.) Schott; including
Blue ape leaves, Xanthosoma violaceum Schott

Taro leaves, Araceae, Colocasia esculenta (L.) Schott

Ulluco leaves, Basellaceae, Ullucus tuberosus Caldas

Velvet plant leaves, Asteraceae, Gynura bicolor (Roxb. ex Willd.) DC.

Yam leaves, Dioscoreaceae, Dioscorea spp.; including Greater yam,
Dioscorea alata L.; Chinese yam, Dioscorea polystachya Turcz.; Lesser
yam, Dioscorea esculenta (Lour.) Burkill; White yam, Dioscorea rotundata
Poir.; Mapuey, Dioscorea trifida L.f. and Yellow yam, Dioscorea
cayenensis Lam.

BACKGROUND

Leaf vegetables, also called potherbs, green vegetables, greens, or
leafy greens are leaves of plants that are cooked (steamed, stir-fried
or cooked) or eaten fresh as a vegetable.  They come from a wide variety
of plants, but share common characteristics in leaf morphology.  Leafy
vegetables often come from short-lived herbaceous plants such as spinach
and lettuce.  Leaves of root and tuber crops are also consumed.  Leafy
vegetables are low in fat and calories and high in dietary fiber,
calcium , iron and potassium and numerous vitamins.  Leafy vegetables
have edible parts, mainly leaves, that are fully exposed to pesticides
during their growth period.

CULTURAL INFORMATION

Leafy vegetables and Brassica leafy vegetables are typically cool season
crops that are grown as row crops.  Crops that are consumed as leaves of
roots and tubers (human food) are typically warm season crops, also
grown as row crops.  More detailed information can be found in the crop
monographs in this volume.  

PEST PROBLEMS

There are numerous insect pests, diseases and weeds that adversely
impact the growth and quality of leafy vegetables.  These insects, weeds
and pathogens often need to be controlled by insecticides, fungicides
and herbicides.  

Damage to leafy vegetables results from holes chewed in leaves by
caterpillars and beetles, leaf mining by fly larvae and disease
transmission and head contamination by piercing sucking insects.  Major
pests of leafy vegetables are beet and southern armyworms, cutworms,
cabbage loopers, dipterous leafminers, aphids, cucumber beetles and
wireworms.  Less common pests of leafy vegetables include seedcorn
maggot, seedcorn beetle and corn earworm (  HYPERLINK
"http://edis.ifas.ufl.edu/ig161"  http://edis.ifas.ufl.edu/ig161 ). 
Disease pests include powdery mildew (dandelion); anthracnose, mosaic,
cotton root rot, rust, leaf and limb rot (endive and chicory); Botrytis,
damping off, downy mildew, mosaic virus complex and soft rot (lettuce);
and white rust, downy mildew, Alternaria leaf spot, damping off,
anthracnose, curly top, beet western yellow viruses, and Fusarium
decline (spinach).  Weeds include winter annuals (lettuce) and pigweed,
purslane, annual grasses, winter annual broadleaves, sow thistle and
mallow (spinach)
(http://aggie-horticulture.tamu.edu/extension/texascrops/leafygreensandp
etioles/index.html).

A crop group regulation would facilitate the establishment of pesticide
tolerances on numerous pesticides that are needed to control a wide
diversity of leafy vegetable pests.  



PROPOSED CROP GROUP

The revised Leafy Vegetable crop group proposal was initiated at the
USDA/IR-4 Crop Grouping Symposium in Washington, DC, October 2002 (see
Attachment 3 for the Symposium proposal).  This workgroup was Chaired by
Dan Kunkel (IR-4) and Co-Chaired by Tom Bloem, Hong Chen, Doug Dotson,
Mary Lamberts, Yuen-Shaung NG and Ray Ratto.  

The revised crop group was further discussed and developed within the
Leafy Vegetable (except Brassica vegetable) Workgroup of the
International Crop Grouping Consulting Committee (ICGCC).  This
workgroup consisted of 72 U.S. crop or regulatory experts from
agriculture commodity groups, universities, agrichemical industry, IR-4
Project, USDA and EPA, and also 77 international crop or regulatory
experts representing 26 countries.  The Workgroup discussed, added
additional crops and validated each of the proposed commodities.  Tracey
Switek (author, IR-4) researched, updated and developed new commodity
monographs (included in this volume) as supporting data.  A list of
references is provided at the end of the monographs (Attachment 7). 
William Barney (author, IR-4), then reviewed and edited the monographs. 
Copies of partial references used in the revision and new monographs are
included as Volumes 2 and 3 of this submission.

An important aspect of developing this new crop group was the
harmonization with the Codex Crop Classification of Foods and Animal
Feeds.  The Codex classification system is currently under revision and
revisions to the US system are used as a basis for the Codex revision. 
The IR-4/EPA Crop Grouping Working Group and the ICGCC are making every
effort to collaborate with the revision of the Codex crop
classification.   

In the current US system, Leafy Vegetable Group 4 includes both a Leafy
greens subgroup 4A and a Leaf petiole subgroup 4B, while Leafy Brassica
greens are included as a subgroup (Leafy Brassica greens subgroup 5B) in
Crop Group 5.   In the current Codex Crop Classification of Foods and
Animal Feeds, the Leafy vegetables Group 013 includes Brassica leafy
vegetables, while Stalk and stem vegetables are included in a separate
Group 017.  

IR-4 (Bill Barney and Tracey Switek) and the EPA (Bernard Schneider,
Ph.D) developed a joint ChemSAC proposals (  HYPERLINK  \l
"_ATTACHMENT_1._CHEMSAC"  Attachment 1 ).  Proposal 1 was to “Transfer
the Brassica Leafy Vegetable Subgroup 5B to Crop Group 4 (Leafy
Vegetables except Brassica Vegetables) to form a new Subgroup 4C (Leafy
Brassica Vegetables) and rename Group 4 as Leafy Vegetables and Crop
Group 5 as the Head and Stem Brassica Vegetable Group.  This proposal
was developed because Leafy Vegatables and Brassica leafy vegetables are
similar in growth pattern, leaf exposure and pesticide residues. 
Inclusion of Brassica leafy vegetables in a separate subgroup is
desirable because of potentially different actions of herbicides on
leafy Brassicas verses other leafy (non-Brassica) crops.  The similarity
of the two subgroups (4A and 5B) was borne out by a comparison of
existing tolerances.  ChemSAC (see minutes –   HYPERLINK  \l
"_ATTACHMENT_2._CHEMSAC"  Attachment 2 ) felt that moving the Brassica
Leafy Vegetable Subgroup 4B into the Leafy Vegetable Group 4 would be
justified by keeping it as a separate subgroup in Leafy Vegetable Group
4.  ChemSAC also recommended that further research into a possible
Subgroup 4C:  Brassica Leafy Vegetables should be made into the
representative commodity being either mustard greens or kale to avoid
trade irritants with Canada.

Proposal 2 in the joint IR-4 and EPA proposal (  HYPERLINK  \l
"_ATTACHMENT_1._CHEMSAC"  Attachment 1 ) suggested that adding stalk and
stem vegetables to Subgroup 4B (leaf petioles) would be comparable to
Codex Group 017, Stalk and Stem Vegetables.  The Codex Stalk and Stem
group contains several petiole crops, including celery and rhubarb,
which are already members of Subgroup 4B.  ChemSAC (  HYPERLINK  \l
"_ATTACHMENT_2._CHEMSAC"  Attachment 2 ) agreed that combining stem and
stalk vegetables into the Leaf petiole subgroup 4B was a good idea. 
Also, ChemSAC agreed that the stalk, stem and petiole vegetable could be
a separate crop goup similar to Codex.  In an effort to harmonize with
Codex, leaf petiole crops will be added to a proposed new Stalk, Stem
and Leaf Petiole crop group to be submitted in the near future.  

Proposal 3 in the joint IR-4 and EPA proposal (  HYPERLINK  \l
"_ATTACHMENT_1._CHEMSAC"  Attachment 1 ) offered the options of creating
a new subgroup for aquatic vegetables in the Leafy Vegetable crop group
4 or to establish an entirely new crop group called Aqutic Vegetable
crop group.  ChemSAC (  HYPERLINK  \l "_ATTACHMENT_2._CHEMSAC" 
Attachment 2 ) in general recommended that aquatic vegetables should be
in a separate crop group rather than making it a separate subgroup in
the Leafy Vegetable Crop Group 4 since one aquatic vegetable would have
to be a representative commodity in Crop Group 4.  Aquatic vegetable
crops were not included in this proposal.

This submission also proposes the inclusion of a separate subgroup for
Leaves of Root and Tuber Vegetables (Human Food) in the Leafy Vegetable
crop group.  This concept is based on turnip greens which as included in
the “Reviewer’s Guide and Summary of HED ChemSAC Approvals for
Amending Crop Group/Subgroups [40 CFR 180.41] and Commodity Definitions
[40 CFR 180.1(h)], June 14, 2006, indicates that turnip greens will be
removed from Crop Group 2: Leaves of root and tuber vegetables group [40
CFR 180.41 (2)] and it will become a member of Crop Group 5B:  Leafy
Brassica greens.  Forage turnip varieties grown for livestock feed uses
only will remain in Crop Group 2:  Leaves of root and tuber vegetables
group.  In addition, leaves of radish and rutabaga, also in the
Brassicaceae family, are also proposed for inclusion in a Brassica Leafy
subgroup.

Chinese broccoli (Brassica oleracea var. alboglabra (L.H. Bailey) in
currently a member of Crop Subgroup 5A. Head and stem Brassica subgroup.
 The leaf morphology of Chinese broccoli is more of a leafy nature
rather than forming a tight head similar to other members of the Head
and Stem subgroup.  Residues in Chinese broccoli can be higher than the
representative commodities of broccoli and cabbage (unpublished IR-4
data).  This submission therefore proposes that Chinese broccoli be
included in Subgroup 4-B, Brassica leafy vegetables.

Also, arugula (Eruca sativa Mill.), garden cress (Lepidium sativum L.)
and upland cress (Barbarea vulgaris W. T. Aiton) are currently member of
the Leafy greens Subgroup 4A.  These crops are members of the
Brassicaceae family and are therefore proposed for inclusion in Subgroup
4B, Brassica leafy vegetables instead of Leafy greens Subgroup 4A.  

Swiss chard (Beta vulgaris L. subsp. vulgaris) is currently a member of
Crop Group 4-B Leaf petioles subgroup.  Because both the leaves and
petioles are consumed and the leaves constitute a major portion of the
plant, this crop grouping proposal includes Swiss chard in the Leafy
greens Subgroup 4A.

Some crops that are consumed both as herbs and as a leafy green
including mallow (Malva spp.), white mugwort (Artemisia lactiflora Wall.
ex DC), paracress (Acmella oleracea (L.) R. K. Jansen) and Asiatic
pennywort (Centella asiatica (L.) Urb. ) were researched and considered,
but since they are mainly used for flavoring or seasoning and there is
little commercial production, it was thought these crops would be better
placed in a revised Herb and Spice Crop Group. 

In addition crops such as cilantro, dokudami, grains of selim, honewort,
nettle and perilla that were previously included in the revised Herb and
Spice crop group submission were not included in this Leafy Vegetable
proposal.

Leaves of certain Cucurbitaceae vegetables such as bitter melon
(Momordica spp.), chayote (Sechium edule (Jacq.) Sw.), edible gourd
(Luffa spp.), pumpkin (Cucurbita spp.) and fluted pumpkin (Telfairia
occidentalis Hook. f.) were also considered.  Leaves of Cucurbit
vegetables are consumed in Asia, Africa and India, but were not included
in the Leafy Vegetable proposal because the leaves are morphologically
dissimilar to other typical leafy vegetables and do not readily fit into
the proposed subgroups.

Leaves of certain Solanaceae crops such as African nightshade (Solanum
spp.) [African vegetable], hot peppers (Capsicum spp.) [Asian cuisine]
and okra (Abelmoschus esculentus (L.) Moench) [Middle East, Asia, part
of North America and Caribbean] were also considered and researched, but
were also omitted from this proposal because of the morphological
dissimilarity to other typical leafy vegetables.

Another crop considered, but not included was lambsquarter (Chenopodium
album L.), which although consumed in certain parts of the world
(Africa, India, Japan and China), is considered a noxious weed in many
other parts of the world.

Cowpea (Vigna unguiculata (L.) Walp.) was considered and although widely
consumed in Africa, it was not included in this proposal because of its
morphological dissimilarity to other typical leafy vegetables.

Commodities currently included in Codex Group 013 (Leafy vegetables
(including Brassica leafy vegetables)), but not included in this
proposal include:  (1) betel leaves [carcinogenic]; (2) box thorn
[leaves used to make tea]; (3) grape leaves [leaves of vines]; kangkung
[water spinach, aquatic noxious weed in the US]; (4) marsh marigold
[weed, poisonous]; (5) papaya leaves [leaves of a tree]; (6) pokeweed
[toxic, medicinal]; (7) roselle leaves [use mostly medicinal]; sea kale
[will include in stalk, stem and petiole crop group] and senna leaves
[medicinal, laxative].

Selection of representative commodities should be based on a
representative commodity that is most likely to:  (1) contain the
highest residues; (2) be major in terms of production and/or consumption
and (3) similar in morphology, growth habit, pest problems and edible
portion to the related commodities within a group or subgroup.  Based on
these criteria, three representative commodities are proposed (head
lettuce, leaf lettuce and spinach) for Subgroup 4A; one representative
commodity (mustard greens or kale) is proposed for Subgroup 4B and two
representative commodities (garden beet and sweet potato leaves) are
proposed for Subgroup 4C.  The majority of tolerances established on
Leafy Vegetables, Brassica Leafy Vegetables and Leaves of Root and Tuber
crops (human food) are based on the established crop groups (see  
HYPERLINK  \l "_Table_1._Tolerances"  Table 1 ,   HYPERLINK  \l
"_Table_2._Tolerances"  Table 2  and   HYPERLINK  \l
"_Table_3._Tolerances"  Table 3 ).  Production statistics provided by
FAO include lettuce and chicory and spinach (see   HYPERLINK  \l
"_Table_4._Leafy"  Table 4 ).  Table 5 shows a comparison of the Codex
Classification of Foods and Animal Feeds, the EU regulations and the
proposed US revision.  This revised crop group regulation would benefit
growers and consumers, save considerable taxpayer’s money on residue
studies, save time for government agencies on review of residue data and
facilitate the establishment of import tolerances.  



PROPOSED CROP GROUP AND SUBGROUPS

Crop Group / Subgroup	Proposed Rep. Commodities	

Proposed Commodities

4A.  Leafy Vegetables	Head Lettuce and Leaf Lettuce and Spinach
Amaranth;  Amaranth, bush greens;  Amaranth, Chinese;  Amaranth,
slender;  Amaranth, slim;  Amaranth, spiny;  Amaranth, spleen;  Aster,
Indian;  Blackjack;  Cat’s Whiskers;  Cham-chwi;  Cham-na-mul; 
Chervil;  Chipilin;  Chrysanthemum, corn;  Chrysanthemum, edible-leaved;
 Chrysanthemum, garland;  Chrysanthemum, tricolor;  Corn salad;  Corn
salad, Italian;  Cosmos;  Dandelion;  Dock;  Dol-nam-mul;  Ebolo; 
Endive;  Fameflower;  Feather cockscomb;  Fern, Black lady;  Fern,
Bracken;  Fern, Broad buckler;  Fern, Cinnamon;  Ferns, Edible
(Fiddleheads);  Fern, Lady;  Fern, Leather;  Fern, Mother;  Fern,
Ostrich;  Fern, Vegetable;  Fern, Zenmai;  Good King Henry;  Huauzontle;
 Iceplant;  Jute;  Lamb’s lettuce;  Lettuce, bitter;  Lettuce, head; 
Lettuce, leaf;  Lettuce, Romaine;  Orach;  Parsley, fresh;  Parsley,
Italian;  Plantain, buckhorn;  Plantain, common;  Primrose, English; 
Purslane, Garden;  Purslane, Winter;  Sowthistle;  Sowthistle, field; 
Spinach;  Spinach, Malabar;  Spinach, New Zealand;  Swiss chard;  Tanier
Spinach;  Violet, Chinese

4B.  Brassica Leafy Vegetables	Mustard Greens or Kale	Arugula;  Broccoli
raab;  Broccoli, Chinese;  Cabbage, Abyssinian;  Cabbage, Seakale; 
Chinese cabbage (bok choy);  Chinese flat cabbage;  Collards;  Cress,
American;  Cress, Garden;  Cress, Upland;  Flowering white cabbage (choi
sum);  Hanover salad;  Kabuna;  Kale;  Kale, branching bush;  Kale,
Jersey;  Kale, marrow-stem;  Maca;  Mizuna;  Mustard, field greens; 
Mustard, big-stem;  Mustard greens;  Mustard, leaf;  Mustard, tuberous
rooted Chinese;  Peppergrass;  Purple-stem mustard;  Radish, leaves; 
Radish, Oil, greens;  Radish, Rat-tail, greens;  Rape greens;  Rocket,
wild;  Rutabaga greens;  Shepherd’s purse;  Turnip greens;  Watercress

4C.  Leaves of Roots and Tubers (Human Food)	Beet, garden, leaves and
Sweet potato, leaves	Alexanders, leaves;  Beet, garden, leaves; 
Bellflower, Chinese, leaves;  Blue ape, leaves;  Cassava, leaves; 
Chayote, leaves;  Chicory, leaves;  Rampion, leaves;  Salsify, black,
leaves;  Sweet potato, leaves;  Tanier, leaves;  Taro, leaves;  Ulluco,
leaves;  Velvet plant, leaves;  Yam, leaves;  Yam, Chinese, leaves; 
Yam, Greater, leaves;  Yam, Lesser, leaves;  Yam, Mapuey, leaves;  Yam,
White, leaves;  Yam, Yellow, leaves



CROP DEFINITIONS

The current crop definitions that include Leafy vegetables include the
following: 

Specific Commodities Included in Definition 	

Comments 

A 	B 

Lettuce 	Lettuce, head; and lettuce, leaf 

Lettuce, head 	Lettuce, head; crisphead varieties only 

Lettuce, leaf 	Lettuce, leaf; cos (romaine), butterhead varieties 

Endive 	Endive, escarole 



One additional crop definition is proposed for ferns, edible
(fiddleheads) that includes many similar ferns.  The following is a
proposed crop definition for ferns, edible (fiddleheads):

A	B

Ferns, Edible (Fiddleheads)	Black lady fern; Bracken fern; Broad buckler
fern; Cinnamon fern; Lady fern; Leather fern; Mother fern; Ostrich fern;
Vegetable fern and Zenmari fern





SUGGESTED INTERIM TOLERANCE EXPRESSIONS

	Until the new crop group is published in 40 CFR, the author suggests
that the Minor Use Branch of the Registration Division and the ChemSAC,
EPA/OPP approve the proposed crop group and establish the following
interim tolerance expressions to be used in tolerance petitions:

Crop Subgroup 4A. Leafy greens subgroup:

Amaranth

Amaranth, bush greens

Amaranth, Chinese

Amaranth, slender

Amaranth, slim

Amaranth, spiny

Amaranth, spleen

Aster, Indian

Blackjack

Cat’s Whiskers

Cham-chwi

Cham-na-mul

Chervil

Chipilin

Chrysanthemum, corn

Chrysanthemum, edible-leaved

Chrysanthemum, garland

Chrysanthemum, tricolor

Corn salad

Corn salad, Italian

Cosmos

Dandelion

Dock

Dol-nam-mul

Ebolo

Endive

Fameflower

Feather cockscomb

Fern, Black lady

Fern, Bracken

Fern, Broad buckler

Fern, Cinnamon

Ferns, Edible (Fiddleheads)

Fern, Lady

Fern, Leather

Fern, Mother

Fern, Ostrich

Fern, Vegetable

Fern, Zenmai

Good King Henry

Huauzontle

Iceplant

Jute

Lamb’s lettuce

Lettuce, bitter

Lettuce, head

Lettuce, leaf

Lettuce, Romaine

Orach

Parsley, fresh

Parsley, Italian

Plantain, buckhorn

Plantain, common

Primrose, English

Purslane, Garden

Purslane, Winter

Sowthistle

Sowthistle, field

Spinach

Spinach, Malabar

Spinach, New Zealand

Swiss chard

Tanier Spinach

Violet, Chinese

Crop Subgroup 4B. Leafy Brassica greens subgroup:

Arugula

Broccoli raab

Broccoli, Chinese

Cabbage, Abyssinian

Cabbage, Seakale

Chinese cabbage (bok choy)

Chinese flat cabbage

Collards

Cress, American

Cress, Garden

Cress, Upland

Flowering white cabbage (choi sum)

Hanover salad

Kabuna

Kale

Kale, branching bush

Kale, Jersey

Kale, marrow-stem

Maca

Mizuna

Mustard, field greens

Mustard, big-stem

Mustard greens

Mustard, leaf

Mustard, tuberous rooted Chinese

Peppergrass

Purple-stem mustard

Radish, leaves

Radish, Oil, greens

Radish, Rat-tail, greens

Rape greens

Rocket, wild

Rutabaga greens

Shepherd’s purse

Turnip greens

Watercress

Crop Subgroup 4C. Leaves of Root and Tuber Vegetables (Human food):

Alexanders, leaves

Beet, garden, leaves

Bellflower, Chinese, leaves

Blue ape, leaves

Cassava, leaves

Chayote, leaves

Chicory, leaves

Rampion, leaves

Salsify, black, leaves

Sweet potato, leaves

Tanier, leaves

Taro, leaves

Ulluco, leaves

Velvet plant, leaves

Yam, leaves

Yam, Chinese, leaves

Yam, Greater, leaves

Yam, Lesser, leaves

Yam, Mapuey, leaves

Yam, White, leaves

Yam, Yellow, leaves

The above proposed interim tolerance expressions would facilitate
tolerance establishment of crop protection products in or on Leafy
Vegetables, without requiring additional residue data for all the
commodities proposed in the crop group.

Table 1. Tolerances established on Leafy Vegetables

 (FASonline:  mrldatabase.com; tolerances as of April 19, 2011; note
that shading indicates a crop group tolerance)

	

Amaranth, Leafy (ppm)	

Corn Salad (ppm)	Dandelion Leaves (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Abamectin	0.1	--	0.01	0.1	--	0.1	0.1	--	--

Acetamiprid	3	--	3	3	--	5	3	--	--

Acibenzolar-S-methyl	0.25	--	0.3	0.25	--	0.02	0.25	--	--

Azoxystrobin	30	--	0.05	30	--	3	30	--	--

Bensulide	0.15	--	--	0.15	--	--	0.15	--	--

Beta-cyfluthrin	6	--	0.02	6	--	1	6	--	--

Boscalid	60	30	10	60	30	40	60	30	--

Buprofezin	35

0.05	35	--	0.5	35	--	--

Captan	0.05	--	0.1	0.05	--	0.02	0.05	--	--

Carbaryl	--	--	--	--	--	--	22	--	--

Carfentrazone-ethyl	0.1	--	0.01	0.1	--	0.01	0.1	--	--

Chlorantraniliprole	13	20	20	13	20	20	13	20	--

Clethodim	2	--	0.5	2	--	0.5	2	--	--

Clothianidin	3	--	0.02	3	--	0.1	3	--	--

Cyfluthrin	6	--	0.02	6	--	1	6	--	--

Cymoxanil	19	--	0.05	19	--	0.05	19	--	--

Cyprodinil	30	--	8	30	--	10	30	--	--

Cyromazine	7	--	0.05	7	--	15	7	--	--

d-Phenothrin	0.01	--	0.05	0.01	--	0.05	0.01	--	--

Dinotefuran	5	--	--	5	--	--	5	--	--

Emamectin	0.1	--	0.01	0.1	--	1	0.1	--	--

Famoxadone	25	--	0.02	25	--	0.02	25	--	--

Fenamidone	60	--	0.02	60	--	2	60	--	--

Fenhexamid	30	--	0.05	30	--	30	30	--	--

Flonicamid	4	--	0.05	4	--	0.05	4	--	--

Flubendiamide	11	--	0.01	11	--	0.01	11	--	--

Fludioxonil	30	--	7	30	--	10	30	--	--

Fluopicolide	25	--	0.01	25	--	0.01	25	--	--

Fluridone	--	--	--	--	--	--	0.1	--	--

Fosetyl-Al	100	--	75	100	--	75	100	--	--

Glyphosate	0.2	--	0.1	0.2	--	0.1	0.2	--	--

Imidacloprid	3.5	--	0.05	3.5	--	2	3.5	--	--

Indoxacarb	14	--	2	14	--	1	14	--	--

Malathion	8	--	0.02	8	--	0.02	8	--	--

Mandipropamid	20	25	25	20	25	25	20	25	--

Metalaxyl	5	--	0.05	5	--	0.2	5	--	--

Methomyl	--	--	--	--	--	--	6	--	--

Methoxyfenozide	30	--	0.02	30	--	0.02	30	--	--

Myclobutanil	9	--	0.02	9	--	5	9	--	--

Permethrin	20	--	0.05	20	--	0.05	20	--	--

Pymetrozine	0.6	--	0.02	0.6	--	2	0.6	--	--



Table 1. Tolerances established on Leafy Vegetables (continued)

 (FASonline:  mrldatabase.com; tolerances as of April 19, 2011; note
that shading indicates a crop group tolerance)

	

Amaranth, Leafy (ppm)	

Corn Salad (ppm)	Dandelion Leaves (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Pyraclostrobin	29	--	0.5	29	--	10	29	--	--

Pyridalyl	20	--	0.01	20	--	0.01	20	--	--

Pyriproxyfen	3	--	0.05	3	--	0.05	3	--	--

Sethoxydim	4	--	0.5	4	--	0.5	4	--	--

Spinetoram	8	--	0.05	8	--	0.05	8	--	--

Spinosad	8	10	10	8	10	10	8	10	--

Spiromesifen	12	--	0.02	12	--	0.02	12	--	--

Spirotetramat	9	7	7	9	7	7	9	7	--

Tebufenozide	10	10	10	10	10	10	10	10	--

Thiamethoxam	4	--	0.05	4	--	5	4	--	--

Thiodicarb	35	--	0.05	35	--	0.02	35	--	--

Triflumizole	35	--	0.1	35	--	0.1	35	--	--

Zeta-Cypermethrin	10	0.7	0.7	10	0.7	2	10	0.7	--



Table 1. Tolerances established on Leafy Vegetables (continued)

 (FASonline:  mrldatabase.com; tolerances as of April 19, 2011; note
that shading indicates a crop group tolerance)

	

Dock (ppm)	

Endive (ppm)	Purslane, Garden (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Abamectin	0.1	--	0.01	0.1	--	0.1	0.1	--	0.01

Acetamiprid	3	--	0.01	3	--	5	3	--	0.01

Acibenzolar-S-methyl	0.25	--	0.02	0.25	--	0.02	0.25	--	0.02

Azoxystrobin	30	--	3	30	--	3	30	--	3

Bensulide	0.15	--	--	0.15	--	--	0.15	--	--

Beta-cyfluthrin	6	--	0.5	6	--	1	6	--	0.5

Boscalid	60	30	0.5	60	30	10	60	30	0.5

Buprofezin	35	--	0.05	35	--	0.5	35	--	0.05

Captan	0.05	--	0.02	0.05	--	2	0.05	--	0.02

Carbaryl	--	--	--	10	--	0.05	--	--	--

Carfentrazone-ethyl	0.1	--	0.01	0.1	--	0.01	0.1	--	0.01

Chlorantraniliprole	13	20	20	13	20	20	13	20	20

Clethodim	2	--	0.5	2	--	0.5	2	--	0.5

Clothianidin	3	--	0.02	3	--	0.1	3	--	0.02

Cyfluthrin	6	--	0.5	6	--	1	6	--	0.5

Cymoxanil	19	--	0.05	19	--	0.2	19	--	0.05

Cyprodinil	30	--	10	30	--	10	30	--	10

Cyromazine	7	--	0.05	7	--	15	7	--	0.05

d-Phenothrin	0.01	--	0.05	0.01	--	0.05	0.01	--	0.05

Diazinon	--	--	--	0.7	--	0.01	--	--	--

Dicloran	--	--	--	10	--	0.1	--	--	--

Dimethoate	--	--	--	2	--	0.02	--	--	--

Dinotefuran	5	--	--	5	--	--	5	--	--

Emamectin	0.1	--	0.01	0.1	--	0.2	0.1	--	0.01

Famoxadone	25	--	0.02	25	--	0.02	25	--	0.02

Fenamidone	60	--	2	60	--	2	60	--	2

Fenhexamid	30	--	0.05	30	--	30	30	--	0.05

Flonicamid	4	--	0.05	4	--	0.05	4	--	0.05

Fluazifop-P-butyl	--	--	--	6	--	0.2	--	--	--

Flubendiamide	11	--	0.01	11	--	0.01	11	--	0.01

Fludioxonil	30	--	10	30	--	10	30	--	10

Fluopicolide	25	--	0.01	25	--	0.01	25	--	0.01

Fluridone	--	--	--	0.1	--	--	--	--	--

Fosetyl-Al	100	--	2	100	--	75	100	--	2

Glyphosate	0.2	--	0.1	0.2	--	0.1	0.2	--	0.1

Imazethapyr	--	--	--	0.1	--	--	--	--	--

Imidacloprid	3.5	--	0.05	3.5	--	1	3.5	--	0.05

Indoxacarb	14	--	0.02	14	--	2	14	--	0.02

Malathion	8	--	0.02	8	--	0.02	8	--	0.02

Mandipropamid	20	25	25	20	25	25	20	25	25

Table 1. Tolerances established on Leafy Vegetables (continued)

 (FASonline:  mrldatabase.com; tolerances as of April 19, 2011; note
that shading indicates a crop group tolerance)

	Dock (ppm)	Endive (ppm)	Purslane, Garden (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Maneb	--	--	--	10	--	5	--	--	--

Metalaxyl	5	--	1	5	--	1	5	--	1

Methomyl	--	--	--	5	--	0.02	--	--	--

Methoxyfenozide	30	--	0.02	30	--	0.02	30	--	0.02

Myclobutanil	9	--	0.02	9	--	0.02	9	--	0.02

Paraquat dichloride	--	--	--	0.05	0.07	0.02	--	--	--

Permethrin	20	--	0.05	20	--	0.05	20	--	0.05

Phosphine	--	--	--	0.01	--	0.05	--	--	--

Propyzamide	--	--	--	1	--	1	--	     --	--

Pymetrozine	0.6	--	0.02	0.6	--	2	0.6	--	0.02

Pyraclostrobin	29	--	2	29	--	2	29	--	2

Pyridalyl	20	--	0.01	20	--	0.01	20	--	0.01

Pyriproxyfen	3	--	0.05	3	--	0.05	3	--	0.05

Sethoxydim	4	--	0.5	4	--	0.5	4	--	0.5

Spinetoram	8	--	0.05	8	--	0.05	8	--	0.05

Spinosad	8	10	10	8	10	10	8	10	10

Spiromesifen	12	--	0.02	12	--	0.02	12	--	0.02

Spirotetramat	9	7	7	9	7	7	9	7	7

Tebufenozide	10	10	10	10	10	10	10	10	10

Thiamethoxam	4	--	0.05	4	--	5	4	--	0.05

Thiobencarb	--	--	--	0.2	--	0.1	--	--	--

Thiodicarb	35	--	0.02	35	--	0.02	35	--	0.02

Triflumizole	35	--	0.1	35	--	0.1	35	--	0.1

Trifluralin	--	--	--	0.05	--	0.5	--	--	--

Zeta-Cypermethrin	10	0.7	0.7	10	0.7	2	10	0.7	0.7



Table 1. Tolerances established on Leafy Vegetables (continued)

 (FASonline:  mrldatabase.com; tolerances as of April 19, 2011; note
that shading indicates a crop group tolerance)

	

Purslane, Winter (ppm)	

Lettuce, Head (ppm)	

Lettuce, Leaf (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Abamectin	0.1	--	0.01	0.1	--	0.1	0.1	0.05	0.1

Acephate	--	--	--	10	--	0.02	--	--	--

Acetamiprid	3	--	0.01	3	--	5	3	--	5

Acibenzolar-S-methyl	0.25	--	0.02	0.25	--	0.02	0.25	--	0.02

Azoxystrobin	30	--	3	30	3	3	30	3	3

Benfluralin	--	--	--	0.05	--	0.1	0.05	--	0.1

Bensulide	0.15	--	--	0.15	--	--	0.15	--	--

Beta-cyfluthrin	6	--	0.5	2	--	1	3	--	1

Bifenthrin	--	--	--	3	--	2	--	--	--

Boscalid	60	30	0.5	6.5	30	10	11	30	10

Buprofezin	35	--	0.05	6	--	0.5	35	--	0.5

Captan	0.05	--	0.02	0.05	--	0.02	0.05	--	0.02

Carbaryl	--	--	--	10	--	0.05	10	--	0.05

Carfentrazone-ethyl	0.1	--	0.01	0.1	--	0.01	0.1	--	0.01

Chlorantraniliprole	13	20	20	13	20	20	13	20	20

Chlorpyrifos	--	--	--	1	--	0.05	1	--	0.05

Clethodim	2	--	0.5	2	--	0.5	2	--	0.5

Clothianidin	3	--	0.02	3	--	0.1	3	--	0.1

Cryolite	--	--	--	7	--	--	7	--	--

Cyfluthrin	6	--	0.5	2	--	1	3	--	1

Cymoxanil	19	--	0.05	19	--	0.2	19	--	0.2

Cypermethrin	--	--	--	4	0.7	2	--	--	--

Cyprodinil	30	--	10	30	10	10	30	10	10

Cyromazine	7	--	0.05	7	4	15	7	4	15

d-Phenothrin	0.01	--	0.05	  0.01	--	0.05	0.01	--	0.05

Diazinon	--	--	--	0.7	0.5	0.01	0.7	0.5	0.01

Dicloran	--	--	--	10	--	0.1	10	--	0.1

Dimethoate	--	--	--	--	--	--	2	--	0.02

Dimethomorph	--	--	--	10	10	10	10	--	10

Dinotefuran	5	--	--	5	--	--	5	--	--

Disulfoton	--	--	--	0.75	0.5	0.02	2	0.5	0.02

Emamectin	0.1	--	0.01	0.1	--	--	0.1	--	1

Endosulfan	--	--	--	11	--	0.05	6	--	0.05

Esfenvalerate	--	--	--	5	--	0.02	--	--	--

Famoxadone	25	--	0.02	25	--	0.02	25	--	0.02

Fenamidone	60	--	2	60	--	2	60	--	2

Fenhexamid	30	--	0.05	30	30	40	30	30	40

Flonicamid	4	--	0.05	4	--	0.05	4	--	0.05

Fluazinam	--	--	--	0.02	--	0.05	2	--	0.05

Flubendiamide	11	--	0.01	11	--	0.01	11	--	0.01

Table 1. Tolerances established on Leafy Vegetables (continued)

 (FASonline:  mrldatabase.com; tolerances as of April 19, 2011; note
that shading indicates a crop group tolerance)

	Purslane, Winter (ppm)	Lettuce, Head (ppm)	Lettuce, Leaf (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Fludioxonil	30	--	10	30	10	10	30	--	10

Fluopicolide	25	--	0.01	25	--	0.01	25	--	0.01

Fluridone	--	--	--	0.1	--	--	0.1	--	--

Fosetyl-Al	100	--	2	100	--	75	100	--	75

Gamma Cyhalothrin	--	--	--	2	--	--	2	--	--

Glyphosate	0.2	--	0.1	0.2	--	0.1	0.2	--	0.1

Imazethapyr	--	--	--	0.1	--	--	0.1	--	--

Imidacloprid	3.5	--	0.05	3.5	2	2	3.5	--	2

Indoxacarb	14	--	0.02	14	7	2	14	15	2

Iprodione	--	--	--	25	10	10	25	25	10

Lambda Cyhalothrin	--	--	--	2	--	0.5	2	--	0.5

Malathion	8	--	0.02	8	--	0.02	8	--	0.02

Mancozeb	--	--	--	3.5	10	5	18	--	5

Mandipropamid	20	25	25	20	25	25	20	25	25

Maneb	--	--	--	10	10	5	10	--	5

Metalaxyl	5	--	1	5	2	2	5	--	2

Metaldehyde	--	--	--	1.73	--	1	1.73	--	1

Methamidophos	--	--	--	1	--	0.01	--	--	--

Methomyl	--	--	--	5	0.2	0.2	5	0.2	0.2

Methoxyfenozide	30	--	0.02	30	15	0.02	30	30	0.02

Mevinphos	--	--	--	0.5	--	0.01	0.5	--	0.01

Myclobutanil	9	--	0.02	9	--	0.02	9	--	0.02

Naled	--	--	--	1	--	--	1	--	--

Oxydemeton-methyl	--	--	--	2	--	0.01	--	--	--

Paraquat dichloride	--	--	--	0.05	0.07	0.02	0.05	0.07	0.02

Permethrin	20	--	0.05	20	2	0.05	20	--	0.05

Phosphine	--	--	--	0.01	--	0.05	0.01	--	0.05

Propamocarb hydrochloride	--	--	--	50	100	50	90	100	50

Propyzamide	--	--	--	1	--	1	--	--	--

Pymetrozine	0.6	--	0.02	0.6	--	2	0.6	--	2

Pyraclostrobin	29	--	2	29	2	2	29	--	2

Pyridalyl	20	--	0.01	20	--	3	20	--	3

Pyriproxyfen	3	--	0.05	3	--	0.05	3	--	0.05

Quinoxyfen	--	--	--	7	8	0.02	19	20	0.02

Sethoxydim	4	--	0.5	4	--	0.5	4	--	0.5

Spinetoram	8	--	0.05	8	10	10	8	10	10

Spinosad	8	10	10	8	10	10	8	10	10

Spiromesifen	12	--	0.02	12	--	0.02	12	--	0.02

Spirotetramat	9	7	7	9	7	7	9	7	7

Tebufenozide	10	10	10	10	10	10	10	10	10

Thiamethoxam	4	--	0.05	4	--	5	4	--	5

Table 1. Tolerances established on Leafy Vegetables (continued)

 (FASonline:  mrldatabase.com; tolerances as of April 19, 2011; note
that shading indicates a crop group tolerance)

	Purslane, Winter (ppm)	Lettuce, Head (ppm)	Lettuce, Leaf (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Thiobencarb	--	--	--	0.2	--	0.1	0.2	--	0.1

Thiodicarb	35	--	0.02	35	--	0.2	35	--	0.2

       Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Tralomethrin	--	--	--	1	--	--	3	--	--

Triflumizole	35	--	0.1	35	--	0.1	35	--	0.1

Zeta-Cypermethrin	10	0.7	0.7	10	0.7	2	10	0.7	2



Table 1. Tolerances established on Leafy Vegetables (continued)

 (FASonline:  mrldatabase.com; tolerances as of April 19, 2011; note
that shading indicates a crop group tolerance)

	

Radicchio (ppm)	

Spinach (ppm)	Spinach, New Zealand (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Abamectin	0.1	--	0.1	0.1	--	0.01	0.1	--	0.01

Acetamiprid	3	--	5	3	--	3	3	--	3

Acibenzolar-S-methyl	0.25	--	0.02	1	--	0.3	0.25	--	0.3

Azoxystrobin	30	--	3	30	--	0.05	30	--	0.05

Benoxacor	--	--	--	0.01	--	--	--	--	--

Bensulide	0.15	--	--	0.15	--	--	0.15	--	--

Beta-cyfluthrin	6	--	1	6	--	0.02	6	--	0.02

Bifenthrin	--	--	--	0.2	--	0.05	--	--	--

Boscalid	60	--	10	60	30	10	60	30	10

Buprofezin	6	--	0.5	35	--	0.05	35	--	0.05

Captan	0.05	--	2	0.05	--	0.1	0.05	--	0.1

Carbaryl	--	--	--	22	--	0.05	--	--	--

Carfentrazone-ethyl	0.1	--	0.01	0.1	--	0.01	0.1	--	0.01

Chlorantraniliprole	13	--	20	13	20	20	13	20	20

Clethodim	2	--	0.5	2	--	0.5	2	--	0.5

Clopyralid	--	--	--	5	--	1	--	--	--

Clothianidin	3	--	0.1	3	--	0.02	3	--	0.02

Cyazofamid	--	--	--	9	--	0.01	--	--	--

Cycloate	--	--	--	0.05	--	--	--	--	--

Cyfluthrin	6	--	1	6	--	0.02	6	--	0.02

Cymoxanil	19	--	0.2	19	--	0.05	19	--	0.05

Cyprodinil	30	--	10	--	--	--	30	--	8

Cyromazine	7	--	15	7	--	0.05	7	--	0.05

d-Phenothrin	0.01	--	0.05	0.01	--	0.05	0.01	--	0.05

Desmedipham	--	--	--	6	--	0.05	--	--	--

Diazinon	--	--	--	0.7	0.5	0.01	--	--	--

Dinotefuran	5	--	--	5	--	--	5	--	--

Emamectin	0.1	--	0.2	0.1	--	0.01	0.1	--	0.01

Endosulfan	--	--	--	2	--	0.05	--	--	--

Famoxadone	25	--	0.02	50	--	0.02	25	--	0.02

Fenamidone	60	--	2	60	--	0.02	60	--	0.02

Fenhexamid	30	--	30	--	--	--	30	--	0.05

Flonicamid	4	--	0.05	9	--	0.05	4	--	0.05

Flubendiamide	11	--	0.01	11	--	0.01	11	--	0.01

Fludioxonil	30	--	10	--	--	--	30	--	7

Fluopicolide	25	--	0.01	25	--	0.01	25	--	0.01

Fluridone	--	--	--	0.1	--	--	--	--	--

Fosetyl-Al	100	--	75	100	--	75	100	--	75

Glyphosate	0.2	--	0.1	0.2	--	0.1	0.2	--	0.1

Imidacloprid	3.5	--	1	3.5	--	0.05	3.5	--	0.05

Table 1. Tolerances established on Leafy Vegetables (continued)

 (FASonline:  mrldatabase.com; tolerances as of April 19, 2011; note
that shading indicates a crop group tolerance)

	

Radicchio (ppm)	

Spinach (ppm)	Spinach, New Zealand

 (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Indoxacarb	14	--	2	14	--	2	14	--	2

Malathion	8	--	0.02	8	3	0.02	8	--	0.02

Mandipropamid	20	--	25	20	25	25	20	25	25

Metalaxyl	5	--	1	10	2	0.05	5	--	0.05

Metalaxyl-M (Mefenoxam)	--	--	--	10	--	0.05	--	--	--

Methomyl	--	--	--	6	--	0.05	--	--	--

Methoxyfenozide	30	--	0.02	30	--	0.02	30	--	0.02

Mevinphos	--	--	--	1	--	0.01	--	--	--

Naled	--	--	--	3	--	--	--	--	--

Myclobutanil	9	--	0.02	--	--	--	9	--	0.02

Permethrin	20	--	0.05	20	2	0.05	20	--	0.05

Phenmedipham	--	--	--	4	--	0.5	--	--	--

Propyzamide	2	--	1	--	--	--	--	--	--

Pymetrozine	0.6

2	0.6	--	0.02	0.6	--	0.02

Pyraclostrobin	29	--	2	29	--	0.5	29	--	0.5

Pyridalyl	20	--	0.01	20	--	0.01	20	--	0.01

Pyriproxyfen	3	--	0.05	3	--	0.05	3	--	0.05

S-metolachlor	--	--	--	0.5	--	0.05	--	--	--

Sethoxydim	4	--	0.5	4	--	0.5	4	--	0.5

Spinetoram	8	--	0.05	8	--	0.05	8	--	0.05

Spinosad	8	--	10	8	10	10	8	10	10

Spiromesifen	12	--	0.02	12	--	0.02	12	--	0.02

Spirotetramat	9	--	7	9	7	7	9	7	7

Tebufenozide	10	--	10	10	10	10	10	10	10

Thiamethoxam	4	--	5	4	--	0.05	4	--	0.05

Thiodicarb	35	--	0.02	35	--	0.05	35	--	0.05

Triflumizole	35	--	0.1	--	--	--	35	--	0.1

Zeta-Cypermethrin	10	--	2	10	0.7	0.7	10	0.7	0.7



Table 1. Tolerances established on Leafy Vegetables (continued)

 (FASonline:  mrldatabase.com; tolerances as of April 19, 2011; note
that shading indicates a crop group tolerance)

	

Spinach, Vine (ppm)	Chrysanthemum, Edible Leaved (ppm)	Chrysanthemum,
Garland (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Abamectin	0.1	--	--	0.1	--	--	0.1	--	--

Acetamiprid	3	--	--	3	--	--	3	--	--

Acibenzolar-S-methyl	0.25	--	--	0.25	--	--	0.25	--	--

Azoxystrobin	30	--	--	30	--	--	30	--	--

Bensulide	0.15	--	--	0.15	--	--	0.15	--	--

Beta-cyfluthrin	6	--	--	6	--	--	6	--	--

Boscalid	60	30	--	60	30	--	60	30	--

Buprofezin	35	--	--	  35	--	--	35	--	--

Captan	0.05	--	--	0.05	--	--	0.05	--	--

Carfentrazone-ethyl	0.1	--	--	0.1	--	--	0.1	--	--

Chlorantraniliprole	13	20	--	13	20	--	13	20	--

Clethodim	2	--	--	2	--	--	2	--	--

Clothianidin	3	--	--	3	--	--	3	--	--

Cyfluthrin	6	--	--	6	--	--	6	--	--

Cymoxanil	19	--	--	19	--	--	19	--	--

Cyprodinil	30	--	--	30	--	--	30	--	--

Cyromazine	7	--	--	7	--	--	7	--	--

d-Phenothrin	0.01	--	--	0.01	--	--	0.01	--	--

Dinotefuran	5	--	--	5	--	--	5	--	--

Emamectin	0.1	--	--	0.1	--	--	0.1	--	--

Famoxadone	25	--	--	25	--	--	25	--	--

Fenamidone	60	--	--	60	--	--	60	--	--

Fenhexamid	30	--	--	30	--	--	30	--	--

Flonicamid	4	--	--	4	--	--	4	--	--

Flubendiamide	11	--	--	11	--	--	11	--	--

Fludioxonil	30	--	--	30	--	--	30	--	--

Fluopicolide	25	--	--	25	--	--	25	--	--

Fosetyl-Al	100	--	--	100	--	--	100	--	--

Glyphosate	0.2	--	--	0.2	--	--	0.2	--	--

Imidacloprid	3.5	--	--	3.5	--	--	3.5	--	--

Indoxacarb	14	--	--	14	--	--	14	--	--

Malathion	8	--	--	8	--	--	8	--	--

Mandipropamid	20	25	--	20	25	--	20	25	--

Metalaxyl	5	--	--	5	--	--	5	--	--

Methoxyfenozide	30	--	--	30	--	--	30	--	--

Myclobutanil	9	--	--	9	--	--	9	--	--

Permethrin	20	--	--	20	--	--	20	--	--

Pymetrozine	0.6	--	--	0.6	--	--	0.6	--	--



Table 1. Tolerances established on Leafy Vegetables (continued)

 (FASonline:  mrldatabase.com; tolerances as of April 19, 2011; note
that shading indicates a crop group tolerance)

	

Spinach, Vine (ppm)	Chrysanthemum, Edible Leaved (ppm)	Chrysanthemum,
Garland (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Pyraclostrobin	29	--	--	29	--	--	29	--	--

Pyridalyl	20	--	--	20	--	--	20	--	--

Pyriproxyfen	3	--	--	3	--	--	3	--	--

Sethoxydim	4	--	--	4	--	--	4	--	--

Spinetoram	8	--	--	8	--	--	8	--	--

Spinosad	8	10	--	8	10	--	8	10	--

Spiromesifen	12	--	--	12	--	--	12	--	--

Spirotetramat	9	7	--	9	7	--	9	7	--

Tebufenozide	10	10	--	10	10	--	10	10	--

Thiamethoxam	4	--	--	4	--	--	4	--	--

Thiodicarb	35	--	--	35	--	--	35	--	--

Triflumizole	35	--	--	35	--	--	35	--	--

Zeta-Cypermethrin	10	0.7	--	10	0.7	--	10	0.7	--



Table 1. Tolerances established on Leafy Vegetables (continued)

 (FASonline:  mrldatabase.com; tolerances as of April 19, 2011; note
that shading indicates a crop group tolerance)

	

Orach (ppm)	

Parsley, fresh (ppm)

Compound	US	Codex	EU	US	Codex	EU

Abamectin	0.1	--	--	0.1	--	1

Acetamiprid	3	--	--	3	--	5

Acibenzolar-S-methyl	0.25	--	--	0.25	--	0.3

Azinphos-methyl	--	--	--	5	--	0.05

Azoxystrobin	30	--	--	30	70	70

Bensulide	0.15	--	--	0.15	--	--

Beta-cyfluthrin	6	--	--	6	--	0.02

Boscalid	60	30	--	60	--	10

Buprofezin	35	--	--	35	--	4

Captan	0.05	--	--	0.05	--	0.1

Carbaryl	--	--	--	22	--	0.05

Carfentrazone-ethyl	0.1	--	--	0.1	--	0.01

Chlorantraniliprole	13	20	--	13	--	20

Clethodim	2	--	--	2	--	0.5

Clothianidin	3	--	--	3	--	0.02

Cyfluthrin	6	--	--	6	--	0.02

Cymoxanil	19	--	--	19	--	0.05

Cyprodinil	30	--	--	35	--	10

Cyromazine	7	--	--	7	--	15

d-Phenothrin	0.01	--	--	0.01	--	0.05

Diazinon	--	--	--	0.75	--	0.01

Dinotefuran	5	--	--	5	--	--

Emamectin	0.1	--	--	0.1	--	1

Famoxadone	25	--	--	25	--	0.02

Fenamidone	60	--	--	60	--	0.02

Fenhexamid	30	--	--	30	--	30

Flonicamid	4	--	--	4	--	0.05

Flubendiamide	11	--	--	11	--	0.01

Fludioxonil	30	--	--	30	--	1

Fluopicolide	25	--	--	25	--	0.01

Fluridone	--	--	--	0.1	--	--

Fosetyl-Al	100	--	--	100	--	75

Glyphosate	0.2	--	--	0.2	--	0.1

Imidacloprid	3.5	--	--	3.5	--	2

Indoxacarb	14	--	--	14	--	2

Linuron	--	--	--	0.25	--	1

Malathion	8	--	--	8	--	0.02

Mandipropamid	20	25	--	20	--	10

Metalaxyl	5	--	--	5	--	2

Methomyl	--	--	--	6	--	0.3

Table 1. Tolerances established on Leafy Vegetables (continued)

 (FASonline:  mrldatabase.com; tolerances as of April 19, 2011; note
that shading indicates a crop group tolerance)

	Orach (ppm)	Parsley, fresh (ppm)

Compound	US	Codex	EU	US	Codex	EU

Methoxyfenozide	30	--	--	30	--	0.02

Myclobutanil	9	--	--	9	--	0.02

Permethrin	20	--	--	20	--	0.05

Prometryn	--	--	--	0.6	--	--

Propiconazole	--	--	--	13	--	0.05

Pymetrozine	0.6	--	--	0.6	--	2

Pyraclostrobin	29	--	--	29	--	2

Pyridalyl	20	--	--	20	--	0.01

Pyriproxyfen	3	--	--	3	--	0.05

Sethoxydim	4	--	--	    4	--	0.5

Spinetoram	8	--	--	8	--	0.05

Spinosad	8	10	--	8	--	10

Spiromesifen	12	--	--	12	--	0.02

Spirotetramat	9	7	--	9	--	0.1

Tebufenozide	10	10	--	10	--	0.05

Thiamethoxam	4	--	--	4	--	0.05

Thiodicarb	35	--	--	35	--	0.3

Triflumizole	35	--	--	35	--	0.1

Zeta-Cypermethrin	10	0.7	--	10	--	2



Table 2. Tolerances established on Brassica Leafy Vegetables

 (FASonline:  mrldatabase.com; tolerances as of April 20, 2011; note
that shading indicates a crop group tolerance)

	

Arugula (ppm)	

Cress, Upland (ppm)	Broccoli, Chinese (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Abamectin	0.1	--	0.1	0.1	--	0.1	--	--	--

Acetamiprid	3	--	5	3	--	0.01	1.2	--	0.01

Acibenzolar-S-methyl	0.25	--	0.02	0.25	--	0.02	1	--	0.02

Azoxystrobin	30	--	3	30	70	3	3	5	5

Benoxacor	--	--	--	--	--	--	0.01	--	--

Bensulide	0.15	--	--	0.15	--	--	0.15	--	--

Beta-cyfluthrin	6	--	1	6	--	1	2.5	--	0.05

Bifenthrin	--	--	--	--	--	--	0.6	--	0.2

Boscalid	60	30	10	60	--	10	3	5	1

Buprofezin	35	--	0.5	35	--	0.5	12	--	0.05

Captan	0.05	--	0.02	0.05	--	0.02	0.05	--	0.02

Carbaryl	--	--	--	--	--	--	10	--	0.05

Carfentrazone-ethyl	0.1	--	0.01	0.1	--	0.01	0.1	--	0.01

Chlorantraniliprole	13	20	20	13	--	20	4	--	1

Chlorothalonil	--	--	--	--	--	--	5	--	3

Chlorpyrifos	--	--	--	--	--	--	1	--	0.05

Clethodim	2	--	0.5	2	--	0.5	3	--	0.5

Clopyralid	--	--	--	--	--	--	2	--	0.5

Clothianidin	3	--	0.1	3	--	0.1	1.9	--	0.02

Cryolite	--	--	--	--	--	--	7	--	--

Cyazofamid	--	--	--	--	--	--	1.2	--	0.01

Cyfluthrin	6	--	1	6	--	1	2.5	--	0.05

Cypermethrin	--	--	--	--	--	--	2	1	1

Cymoxanil	19	--	0.05	19	--	0.05	--	--	--

Cyprodinil	30	--	10	30	--	10	1	--	0.05

Cyromazine	7	--	15	7	--	15	1	--	0.05

d-Phenothrin	0.01	--	0.05	0.01	--	0.05	0.01	--	0.05

DCPA	--	--	--	--	--	--	5	--	0.5

Diazinon	--	--	--	--	--	--	0.7	--	0.01

Difenoconazole	--	--	--	--	--	--	1.9	--	0.2

Dimethoate	--	--	--	--	--	--	2	--	--

Dimethomorph	--	--	--	--	--	--	2	--	0.05

Dinotefuran	5	--	--	5	--	--	1.4	--	--

Disulfoton	--	--	--	--	--	--	0.75	0.5	0.02

Emamectin	0.1	--	1	0.1	--	--	0.05	--	0.01

Endosulfan	--	--	--	--	--	--	3	--	0.05

Esfenvalerate	--	--	--	--	--	--	1	--	0.02

Famoxadone	25	--	0.02	25	--	0.02	--	--	--

Fenamidone	60	--	2	60	--	2	5	--	0.02

Fenhexamid	30	--	30	30	--	30	--	--	--

Fenpropathrin	--	--	--	--	--	--	3	--	0.01

Flonicamid	4	--	0.05	4	--	0.05	1.5	--	0.05

Fluazinam	--	--	--	--	--	--	0.01	--	0.05

Flubendiamide	11	--	0.01	11	--	0.01	3	--	0.01

Fludioxonil	30	--	10	30	--	10	2	--	0.05

Fluopicolide	25	--	0.01	25	--	0.01	5	2	0.01



Table 2. Tolerances established on Brassica Leafy Vegetables (continued)

 (FASonline:  mrldatabase.com; tolerances as of April 20, 2011; note
that shading indicates a crop group tolerance)

   		

Arugula (ppm)	

Cress, Upland (ppm)	Broccoli, Chinese (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Fluridone	--	--	--	--	--	--	0.1	--	--

Flutolanil	--	--	--	--	--	--	0.1	--	0.05

Fosetyl-Al	100	--	75	100	--	75	60	--	10

Gamma Cyhalothrin	--	--	--	--	--	--	0.4	0.5	--

Glyphosate	0.2	--	0.1	0.2	--	0.1	0.2	--	0.1

Imidacloprid	3.5	--	2	3.5	--	2	3.5	--	0.5

Indoxacarb	14	--	0.02	14	--	0.02	12	--	0.3

Iprodione	--	--	--	--	--	--	25	--	0.1

Lambda Cyhalothrin	--	--	--	--	--	--	0.4	0.5	0.1

Malathion	8	--	0.02	8	--	0.02	8	--	0.02

Mancozeb	--	--	--	--	--	--	7	--	1

Mandipropamid	20	25	25	20	--	25	3	--	2

Maneb	--	--	--	--	--	--	10	--	1

Metalaxyl	5	--	2	5	--	1	2	--	0.2

Metaldehyde	--	--	--	--	--	--	2.5	--	1

Methomyl	--	--	--	--	--	--	3	--	0.02

Methoxyfenozide	30	--	0.02	30	--	0.02	7	--	0.02

Mevinphos	--	--	--	--	--	--	1	--	0.01

Myclobutanil	9	--	0.2	9	--	0.02	--	--	--

Naled	--	--	--	--	--	--	1	--	--

Napropamide	--	--	--	--	--	--	0.1	--	0.05

Novaluron	--	--	--	--	--	--	0.5	--	0.01

Oxydemeton-methyl	--	--	--	--	--	--	1	--	0.01

Oxyfluorfen	--	--	--	--	--	--	0.05	--	0.05

Paraquat dichloride	--	--	--	--	--	--	0.05	--	0.02

Pendimethalin	--	--	--	--	--	--	0.1	--	0.05

Pentachloronitrobenzene	--	--	--	--	--	--	0.1	--	0.02

Permethrin	20	--	0.05	20	--	0.05	2	--	0.05

Pymetrozine	0.6	--	2	0.6	--	2	0.5	--	0.02

Pyraclostrobin	29	--	2	29	--	2	5	0.1	0.1

Pyridalyl	20	--	0.01	20	--	0.01	3.5	--	0.01

Pyridate	--	--	--	--	--	--	0.03	--	0.05

Pyriproxyfen	3	--	0.05	3	--	0.05	0.7	--	0.05

S-metolachlor	--	--	--	--	--	--	0.6	--	0.05

Sethoxydim	4	--	0.5	4	--	0.5	5	--	0.5

Spinetoram	8	--	0.05	8	--	0.05	2	--	0.05

Spinosad	8	10	10	8	--	10	2	2	2

Spiromesifen	12	--	0.02	12	--	0.02	2	--	0.02

Spirotetramat	9	7	7	9	--	7	2.5	1	1

Sulfentrazone	--	--	--	--	--	--	0.2	--	--

Tebufenozide	10	10	10	10	--	10	5	--	0.5

Thiamethoxam	4	--	5	4	--	5	4.5	--	0.2

Thiodicarb	35	--	0.02	35	--	2	7	--	0.02

Tralomethrin	--	--	--	--	--	--	0.5	--	--

Triflumizole	35	--	0.1	35	--	0.1	8	--	0.1

Trifluralin	--	--	--	--	--	--	0.05	--	0.5

Zeta-Cypermethrin	10	0.7	2	10	--	2	2	1	1



Table 2. Tolerances established on Brassica Leafy Vegetables (continued)

 (FASonline:  mrldatabase.com; tolerances as of April 20, 2011; note
that shading indicates a crop group tolerance)

	

Broccoli, Raab (ppm)	Cabbage, Chinese, Bok Choy (ppm)	

Kale (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU











	Acetamiprid	1.2	--	0.01	1.2	--	0.01	1.2	--	0.01

Acibenzolar-S-methyl	1	--	0.02	1	--	0.02	1	--	0.02

Azoxystrobin	25	--	5	25	--	5	25	--	5

Bensulide	0.15	--	--	0.15	--	--	0.15	--	--

Beta-cyfluthrin	7	--	0.05	7	--	0.3	7	--	0.3

Bifenthrin	3.5	--	0.2	3.5	--	0.05	3.5	--	0.05

Boscalid	18	30	1	18	30	10	18	30	10

Captan	0.05	--	0.02	0.05	--	0.02	0.05	--	0.02

Carbaryl	10	--	0.05	10	--	0.05	10	--	0.05

Carfentrazone-ethyl	0.1	--	0.01	0.1	--	0.01	0.1	--	0.01

Chlorantraniliprole	11	20	1	11	20	20	11	20	20

Chlorpyrifos	1	--	0.05	1	--	0.5	1	--	0.05

Clethodim	3	--	0.5	3	--	1	3	--	1

Clothianidin	1.9	--	0.02	1.9	--	0.02	1.9	--	0.02

Cryolite	--	--	--	--	--	--	7	--	--

Cyazofamid	12	--	0.01	12	--	0.01	12	--	0.01

Cyfluthrin	7	--	0.05	7	--	0.3	7	--	0.3

Cypermethrin	14	0.7	1	14	0.7	1	14	0.7	1

Cyprodinil	10	--	0.05	10	--	0.05	10	--	0.05

Cyromazine	10	--	0.05	10	--	0.05	10	--	0.05

d-Phenothrin	0.01	--	0.05	0.01	--	0.05	0.01	--	0.05

DCPA	5	--	0.5	5	--	0.5	5	--	0.5

Diazinon	0.7	--	0.01	0.7	--	0.05	0.7	0.05	0.01

Difenoconazole	35	--	0.2	35	--	2	35	--	2

Diflubenzuron	9	--	1	9	--	1	9	--	1

Dimethoate	--	--	--	--	--	--	2	--	--

Dimethomorph	20	--	0.05	20	--	0.05	20	--	0.05

Dinotefuran	15	--	--	15	--	--	15	--	--

Emamectin	0.05	--	0.01	0.05	--	0.01	0.05	--	0.01

Endosulfan	--	--	--	--	--	--	2	--	0.05

Esfenvalerate	--	--	--	1	--	0.02	--	--	--

Fenamidone	55	--	0.05	55	--	0.02	55	--	0.02

Flonicamid	16	--	0.05	16	--	0.05	16	--	0.05

Fluazinam	0.01	--	0.05	0.01	--	0.05	0.01	--	0.05

Flubendiamide	25	--	0.01	25	--	0.01	25	--	0.01

Fludioxonil	10	--	0.05	10	--	0.05	10	--	0.05

Fluridone	0.1	--	--	--	--	--	0.1	--	--

Flutolanil	0.1	--	0.05	0.1	--	0.05	0.1	--	0.05

Fosetyl-Al	60	--	10	60	--	10	60	--	10

Glyphosate	0.2	--	0.1	0.2	--	0.1	0.2	--	0.1

Imidacloprid	3.5	--	0.5	3.5	--	0.5	3.5	--	0.3

Indoxacarb	12	--	0.3	12	--	0.2	12	--	0.2

Malathion	8	--	0.02	8	--	0.02	8	--	0.02

Mandipropamid	25	25	2	25	25	25	25	25	25

Maneb	--	--	--	10	--	0.5	10	15	0.5

Metalaxyl	0.1	--	0.2	0.1	--	0.05	0.1	--	0.2

Table 2. Tolerances established on Brassica Leafy Vegetables
(continued)

 (FASonline:  mrldatabase.com; tolerances as of April 20, 2011; note
that shading indicates a crop group tolerance)

	

Broccoli, Raab (ppm)	Cabbage, Chinese, Bok Choy (ppm)	

Kale (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Metaldehyde	2.5	--	1	2.5	--	1	2.5	--	1

Methomyl	0.2	--	0.02	5	--	0.02	6	--	0.02

Methoxyfenozide	30	--	0.02	30	--	0.02	30	--	0.02

Naled	--	--	--	--	--	--	3	--	--

Napropamide	0.1	--	0.05	0.1	--	0.05	0.1	--	0.05

Novaluron	25	--	0.01	25	--	0.01	25	--	0.01

Oxydemeton-methyl	2	--	0.01	--	--	--	--	--	--

Paraquat dichloride	0.05	0.07	0.02	0.05	0.07	0.02	0.05	0.07	0.02

Pentachloronitrobenzene	--	--	--	--	--	--	0.2	--	0.02

Phosphine	--	--	--	0.01	--	0.05	--	--	--

Pymetrozine	0.25	--	0.02	0.25	--	0.2	0.25	--	0.2

Pyraclostrobin	16	--	0.1	16	--	0.02	16	1	0.02

Pyriproxyfen	2	--	0.05	2	--	0.05	2	--	0.05

S-metolachlor	1.8	--	0.05	1.8	--	0.05	1.8	--	0.05

Sethoxydim	5	--	0.5	5	--	1	5	--	1

Spinetoram	10	--	0.05	10	--	0.05	10	--	0.05

Spinosad	10	10	2	10	10	2	10	10	2

Spiromesifen	12	--	0.02	12	--	0.02	12	--	0.02

Spirotetramat	8	7	1	8	7	7	8	7	7

Sulfentrazone	0.4	--	--	0.4	--	--	0.4	--	--

Tebuconazole	2.5	--	1	2.5	--	1	2.5	--	0.05

Tebufenozide	10	10	0.5	10	10	0.5	10	10	0.5

Thiamethoxam	3	--	0.2	3	--	0.2	3	--	0.2

Triflumizole	40	--	0.1	40	--	0.1	40	--	0.1

Trifluralin	0.05	--	0.5	0.05	--	0.5	0.05	--	0.5

Zeta-Cypermethrin	14	0.7	1	14	0.7	1	14	0.7	1



Table 2. Tolerances established on Brassica Leafy Vegetables
(continued)

 (FASonline:  mrldatabase.com; tolerances as of April 20, 2011; note
that shading indicates a crop group tolerance)

	

Mizuna (ppm)	

Mustard Greens (ppm)	

Radish, Tops (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

2,4-D	--	--	--	--	--	--	0.1	--	0.05

Acetamiprid	1.2	--	5	1.2	--	0.01	--	--	--

Acibenzolar-S-methyl	1	--	0.02	1	--	0.02	--	--	--

Azoxystrobin	25	--	3	25	--	3	50	--	3

Bensulide	0.15	--	--	0.15	--	--	--	--	--

Beta-cyfluthrin	7	--	1	7	--	1	--	--	--

Bifenthrin	3.5	--	2	3.5	--	2	4.5	--	2

Boscalid	18	30	10	18	30	10	--	--	--

Captan	0.05	--	0.02	0.05	--	0.02	0.05	--	0.02

Carbaryl	10	--	0.05	10	--	1	75	--	0.05

Carfentrazone-ethyl	0.1	--	0.01	0.1	--	0.01	0.1	--	0.01

Chlorantraniliprole	11	20	20	11	20	20	--	--	--

Chlorpyrifos	1	--	0.05	1	--	0.05	--	--	--

Clethodim	3	--	0.5	3	--	0.5	0.7	--	0.5

Clopyralid	5	--	0.5	5	--	0.5	--	--	--

Clothianidin	1.9	--	0.1	1.9	--	0.1	--	--	--

Cyazofamid	12	--	0.01	12	--	0.01	--	--	--

Cyfluthrin	7	--	1	7	--	1	--	--	--

Cypermethrin	14	0.7	2	14	0.7	2	--	--	--

Cyprodinil	10	--	10	10	--	10	10	--	10

Cyromazine	10	--	0.05	10	10	0.05	--	--	--

d-Phenothrin	0.01	--	0.05	0.01	--	0.05	0.01	--	0.05

DCPA	5	--	0.5	5	--	0.5	15	--	0.5

Deltamethrin	--	--	--	--	--	--	4	2	0.5

Diazinon	0.7	--	0.01	0.7	--	0.01	--	--	--

Difenoconazole	35	--	0.05	35	--	0.05	--	--	--

Diflubenzuron	9	--	0.2	9	--	0.2	--	--	--

Dimethenamid	--	--	--	--	--	--	0.01	--	0.01

Dimethoate	2	--	0.02	2	--	0.02	--	--	--

Dimethomorph	20	--	1	20	--	1	--	--	--

Dinotefuran	15	--	--	15	--	--	--	--	--

Emamectin	0.05	--	1	0.05	--	1	--	--	--

Endosulfan	--	--	--	2	--	0.05	--	--	--

Esfenvalerate	--	--	--	5	--	0.02	3	--	0.02

Fenamidone	55	--	2	55	--	2	--	--	--

Flonicamid	16	--	0.05	16	--	0.05	16	--	0.05

Fluazinam	0.01	--	0.05	0.01	--	0.05	--	--	--

Flubendiamide	25	--	0.01	25	--	0.01	--	--	--

Fludioxonil	10	--	10	10	10	10	30	--	10

Fluopicolide	--	--	--	--	--	--	15	--	0.01

Fluridone	--	--	--	0.1	--	--	--	--	--

Flutolanil	0.1	--	0.05	0.1	--	0.05	--	--	--

Fosetyl-Al	60	--	75	60	--	75	--	--	--

Glyphosate	0.2	--	0.1	0.2	--	0.1	0.2	--	0.1

Imidacloprid	3.5	--	2	3.5	--	2	4	5	2

Indoxacarb	12	--	1	12	--	0.02	--	--	--

Iprodione	--	--	--	15	--	10	--	--	--

Malathion	8	--	0.02	8	2	0.02	--	--	--

Table 2. Tolerances established on Brassica Leafy Vegetables
(continued)

 (FASonline:  mrldatabase.com; tolerances as of April 20, 2011; note
that shading indicates a crop group tolerance)

	

Mizuna (ppm)	

Mustard Greens (ppm)	

Radish, Tops (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Mandipropamid	25	25	25	25	25	25	--	--	--

Maneb	--	--	--	10	--	5	--	--	--

Metalaxyl	0.1	--	2	5	--	0.05	15	--	2

Metaldehyde	2.5	--	1	2.5	--	1	--	--	--

Methomyl	6	--	0.02	6	--	0.02	--	--	--

Methoxyfenozide	30	--	0.02	30	30	0.02	30	7	0.02

Napropamide	0.1	--	0.05	0.1	--	0.05	--	--	--

Novaluron	25	--	0.01	25	--	0.01	--	--	--

Paraquat dichloride	0.05	0.07	0.02	0.05	0.07	0.02	--	--	--

Pentachloronitrobenzene	--	--	--	0.2	--	0.02	--	--	--

Pymetrozine	0.25	--	2	0.25	--	2	--	--	--

Pyraclostrobin	16	--	2	16	--	2	16	20	2

Pyridalyl	--	--	--	30	--	0.01	--	--	--

Pyriproxyfen	2	--	0.05	2	--	0.05	2	--	0.05

S-metolachlor	1.8	--	0.05	1.8	--	0.05	--	--	--

Sethoxydim	5	--	0.5	5	--	0.5	4.5	--	0.5

Spinetoram	10	--	0.05	10	--	0.05	10	--	0.05

Spinosad	10	10	10	10	10	10	10	10	10

Spiromesifen	12	--	0.02	12	--	0.02	--	--	--

Spirotetramat	8	7	7	8	7	7	--	--	--

Sulfentrazone	0.4	--	--	0.4	--	--	--	--	--

Tebuconazole	2.5	--	0.05	2.5	--	0.05	--	--	--

Tebufenozide	10	10	10	10	10	10	--	--	--

Thiamethoxam	3	--	5	3	--	5	0.8	--	5

Trifloxystrobin	--	--	--	--	--	--	10	--	0.02

Triflumizole	40	--	0.1	40	--	0.1	--	--	--

Trifluralin	0.05	--	0.5	0.05	--	0.5	0.05	--	0.5

Zeta-Cypermethrin	14	0.7	2	14	0.7	2	--	--	--

Table 2. Tolerances established on Brassica Leafy Vegetables
(continued)

 (FASonline:  mrldatabase.com; tolerances as of April 20, 2011; note
that shading indicates a crop group tolerance)

	

Rape Greens (ppm)	

Rutabaga, Tops (ppm)	

Collards (ppm)  

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

2,4-D	--	--	--	0.1	--	--	--	--	--

Acetamiprid	1.2	--	--	--	--	--	1.2	--	0.01

Acibenzolar-S-methyl	1	--	--	--	--	--	1	--	0.02

Azoxystrobin	25	--	--	50	--	--	25	--	5

Bensulide	0.15	--	--	--	--	--	0.15	--	--

Beta-cyfluthrin	7	--	--	--	--	--	7	--	0.3

Bifenthrin	3.5	--	--	--	--	--	3.5	--	0.05

Boscalid	18	30	--	--	--	--	18	30	10

Captan	0.05	--	--	0.05	--	--	0.05	--	0.02

Carbaryl	10	--	--	75	--	--	10	--	0.05

Carfentrazone-ethyl	0.1	--	--	0.1	--	--	0.1	--	0.01

Chlorantraniliprole	11	20	--	--	--	--	11	20	20

Chlorpyrifos	1	--	--	--	--	--	1	--	0.05

Clethodim	3	--	--	--	--	--	3	--	1

Clothianidin	1.9	--	--	--	--	--	1.9	--	0.02

Cryolite	--	--	--	--	--	--	7	--	--

Cyazofamid	12	--	--	--	--	--	12	--	0.01

Cyfluthrin	7	--	--	--	--	--	7	--	0.3

Cypermethrin	14	0.7	--	--	--	--	14	0.7	1

Cyprodinil	10	--	--	10	--	--	10	--	0.05

Cyromazine	10	--	--	--	--	--	10	--	0.05

d-Phenothrin	0.01	--	--	0.01	--	--	0.01	--	0.05

DCPA	5	--	--	--	--	--	5	--	0.5

Diazinon	0.7	--	--	--	--	--	0.7	0.05	0.01

Difenoconazole	35	--	--	--	--	--	35	--	2

Diflubenzuron	9	--	--	--	--	--	9	--	1

Dimethenamid	0.1	--	--	0.1	--	--	--	--	--

Dimethomorph	20	--	--	--	--	--	20	--	0.05

Dinotefuran	15	--	--	--	--	--	15	--	--

Emamectin	0.05	--	--	--	--	--	0.05	--	0.01

Endosulfan	--	--	--	--	--	--	2	--	0.05

Esfenvalerate	--	--	--	--	--	--	3	--	0.02

Fenamidone	55	--	--	--	--	--	55	--	0.02

Flonicamid	16	--	--	--	--	--	16	--	0.05

Fluazinam	0.01	--	--	--	--	--	0.01	--	0.05

Flubendiamide	25	--	--	--	--	--	25	--	0.01

Fludioxonil	10	--	--	30	--	--	10	--	0.05

Fluopicolide	--	--	--	15	--	--	--	--	--

Fluridone	--	--	--	--	--	--	0.1	--	--

Flutolanil	0.1	--	--	--	--	--	0.1	--	0.05

Fosetyl-Al	60	--	--	--	--	--	60	--	10

Glyphosate	0.2	--	--	0.2	--	--	0.2	--	0.1

Imidacloprid	3.5	--	--	4	--	--	3.5	--	0.3

Inorganic bromide	--	--	--	30	--	--	--	--	--

Indoxacarb	12	--	--	--	--	--	12	--	0.2

Malathion	8	--	--	--	--	--	8	--	0.02

Mandipropamid	25	25	--	--	--	--	25	25	25

Maneb	--	--	--	--	--	--	10	15	0.5

Table 2. Tolerances established on Brassica Leafy Vegetables
(continued)

 (FASonline:  mrldatabase.com; tolerances as of April 20, 2011; note
that shading indicates a crop group tolerance)

	

Rape Greens (ppm)	

Rutabaga, Tops (ppm)	

Collards (ppm)  

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Metalaxyl	0.1	--	--	15	--	--	0.1	--	0.2

Metaldehyde	2.5	--	--	--	--	--	2.5	--	1

Methomyl	6	--	--	--	--	--	6	--	0.02

Methoxyfenozide	30	--	--	30	--	--	30	--	0.02

Naled	--	--	--	--	--	--	3	--	--

Napropamide	0.1	--	--	--	--	--	0.1	--	0.05

Novaluron	25	--	--	--	--	--	25	--	0.01

Paraquat dichloride	0.05	0.07	--	--	--	--	0.05	0.07	0.02

Pentachloronitrobenzene	--	--	--	--	--	--	0.2	--	0.02

Permethrin	--	--	--	--	--	--	15	5	0.05

Pymetrozine	0.25	--	--	--	--	--	0.25	--	0.2

Pyraclostrobin	16	--	--	16	--	--	16	1	0.02

Pyridate	--	--	--	--	--	--	0.03	--	0.2

Pyriproxyfen	2	--	--	2	--	--	2	--	0.05

S-metolachlor	1.8	--	--	--	--	--	1.8	--	0.05

Sethoxydim	5	--	--	--	--	--	5	--	1

Spinetoram	10	--	--	10	--	--	10	--	0.05

Spinosad	10	10	--	10	10	--	10	10	2

Spiromesifen	12	--	--	--	--	--	12	--	0.02

Spirotetramat	8	7	--	--	--	--	8	7	7

Sulfentrazone	0.4	--	--	--	--	--	0.4	--	--

Tebuconazole	2.5	--	--	--	--	--	2.5	--	0.05

Tebufenozide	10	10	--	--	--	--	10	10	0.5

Thiamethoxam	3	--	--	--	--	--	3	--	0.2

Triflumizole	40	--	--	--	--	--	40	--	0.1

Trifluralin	0.05	--	--	0.05	--	--	0.05	--	0.5

Zeta-Cypermethrin	14	0.7	--	--	--	--	14	0.7	1



Table 2. Tolerances established on Brassica Leafy Vegetables
(continued)

 (FASonline:  mrldatabase.com; tolerances as of April 20, 2011; note
that shading indicates a crop group tolerance)

	

Cress (ppm)	

Cress, Garden (ppm)	

Watercress (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Abamectin	0.1	--	0.1	0.1	--	0.1	--	--	--

Acetamiprid	3	--	3	3	--	3	--	--	--

Acibenzolar-S-methyl	0.25	--	0.02	0.25	--	0.02	--	--	--

Azoxystrobin	30	--	3	30	--	3	3	--	0.05

Bensulide	0.15	--	--	0.15	--	--	--	--	--

Beta-cyfluthrin	6	--	1	6	--	1	--	--	--

Boscalid	60	30	10	60	30	10	--	--	--

Buprofezin	35	--	0.5	35	--	0.5	--	--	--

Captan	0.05	--	0.02	0.05	--	0.02	--	--	--

Carfentrazone-ethyl	0.1	--	0.01	0.1	--	0.01	--	--	--

Chlorantraniliprole	13	20	20	13	20	20	--	--	--

Clethodim	2	--	0.5	2	--	0.5	--	--	--

Clothianidin	3	--	0.1	3	--	0.1	--	--	--

Cyfluthrin	6	--	1	6	--	1	--	--	--

Cymoxanil	19	--	0.05	19	--	0.05	--	--	--

Cyprodinil	30	--	10	30	--	10	20	--	0.05

Cyromazine	7	--	15	7	--	15	--	--	--

d-Phenothrin	0.01	--	0.05	0.01	--	0.05	0.01	--	0.05

Diazinon	--	--	--	--	--	--	0.05	--	0.01

Dinotefuran	5	--	--	5	--	--	--	--	--

Emamectin	0.1	--	1	0.1	--	--	--	--	--

Endosulfan	--	--	--	--	--	--	2	--	0.05

Famoxadone	25	--	0.02	25	--	0.02	--	--	--

Fenamidone	60	--	2	60	--	2	--	--	--

Fenhexamid	30	--	30	30	--	30	--	--	--

Flonicamid	4	--	0.05	4	--	0.05	--	--	--

Flubendiamide	11	--	0.01	11	--	0.01	  	--	--

Fludioxonil	30	--	  10	30	--	10	7	10	0.05

Fluopicolide	25	--	0.01	25	--	0.01	--	--	--

Fluridone	--	--	--	--	--	--	0.1	--	--

Fosetyl-Al	100	--	75	100	--	75	--	--	--

Glyphosate	0.2	--	0.1	0.2	--	0.1	0.2	--	0.1

Imidacloprid	3.5	--	2	3.5	--	2	3.5	--	2

Indoxacarb	14	--	0.02	14	--	0.02	--	--	--

Malathion	8	--	0.02	8	--	0.02	0.2	--	0.02

Mandipropamid	20	25	25	20	25	25



	Metalaxyl	5	--	0.05	5	--	0.05



	Metaldehyde	--	--	--	--	--	--	3.2	--	0.05

Methomyl	--	--	--	--	--	--	0.2	--	0.02

Methoxyfenozide	30	--	0.02	30	--	0.02	--	--	--

Myclobutanil	9	--	0.02	9	--	0.02	--	--	--

Permethrin	20	--	0.05	20	--	0.05	5	--	0.05

Pymetrozine	0.6	--	2	0.6	--	2	--	--	--



Table 2. Tolerances established on Brassica Leafy Vegetables
(continued)

 (FASonline:  mrldatabase.com; tolerances as of April 20, 2011; note
that shading indicates a crop group tolerance)

	

Cress (ppm)	

Cress, Garden (ppm)	

Watercress (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Pyraclostrobin	29	--	2	29	--	2	--	--	--

Pyridalyl	20	--	0.01	20	--	0.01	--	--	--

Pyriproxyfen	3	--	0.05	3	--	0.05	2	--	0.05

Sethoxydim	4	--	0.5	4	--	0.5	--	--	--

Spinetoram	8	--	0.05	8	--	0.05	8	--	0.05

Spinosad	8	10	10	8	10	10	8	10	10

Spiromesifen	12	--	0.02	12	--	0.02	--	--	--

Spirotetramat	9	7	7	9	7	7	--	--	--

Tebufenozide	10	10	10	10	10	10	--	--	--

Thiamethoxam	4	--	5	4	--	5	--	--	--

Thiodicarb	35	--	0.02	35	--	0.02	--	--	--

Triflumizole	35	--	0.1	35	--	0.1	--	--	--

Zeta-Cypermethrin	10	0.7	2	10	0.7	2	--	--	--



Table 3. Tolerances established on Leaves of Root and Tuber Vegetables
(Human Food)

(FASonline:  mrldatabase.com; tolerances as of April 20, 2011; note that
shading indicates a crop group tolerance)

	Beet, Garden, Tops (ppm)	

Cassava, Leaves (ppm)	

Chicory, Tops (ppm)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

2,4-D	0.1	--	0.05	0.1	--	--	0.1	--	0.05

Azoxystrobin	50	--	0.05	50	--	--	50	--	3

Bifenthrin	15	--	0.05	--	--	--	--	--	--

Captan	0.05	--	0.02	0.05	--	--	0.05	--	2

Carbaryl	75	--	0.05	75	--	--	75	--	0.05

Carfentrazone-ethyl	0.1	--	0.01	0.1	--	--	0.1	--	0.01

Clopyralid	3	--	1	--	--	--	--	--	--

Cycloate	0.05	--	--	--	--	--	--	--	--

Cyprodinil	10	--	10	10	--	--	10	--	10

d-Phenothrin	0.01	--	0.05	0.01	--	--	0.01	--	0.05

Desmedipham	1	--	0.05	--	--	--	--	--	--

Diazinon	0.7	--	0.01	--	--	--	--	--	--

Dimethenamid	0.01	--	0.01	--	--	--	--	--	--

EPTC	0.5	--	0.05	--	--	--	--	--	--

Ethofumesate	5	--	0.05	--	--	--	--	--	--

Fludioxonil	30	--	7	30	--	--	30	--	10

Fluopicolide	15	--	0.01	15	--	--	15	--	0.01

Fluridone	0.1	--	--	--	--	--	--	--	--

Glyphosate	0.2	--	0.1	0.2	--	--	0.2	--	0.1

Imidacloprid	4	--	0.05	4	--	--	4	--	1

Indoxacarb	6	--	0.02	--	--	--	--	--	--

Malathion	8	--	0.02	--	--	--	--	--	--

Metalaxyl	0.1	--	0.05	15	--	--	15	--	1

Methomyl	6	--	0.02	--	--	--	--	--	--

Methoxyfenozide	30	--	0.02	30	--	--	30	--	0.02

Phenmedipham	0.2	--	0.5	--	--	--	--	--	--

Propiconazole	5.5	--	0.05	--	--	--	--	--	--

Pyraclostrobin	16	--	0.5	16	--	--	16	--	2

Pyrazon	7	--	3	--	--	--	--	--	--

Pyriproxyfen	2	--	0.05	2	--	--	2	--	0.05

Spinetoram	10	--	0.05	10	--	--	10	--	0.05

Spinosad	10	10	10	10	10	--	10	10	10

Tebuconazole	7	--	0.05	--	--	--	--	--	--

Trifluralin	0.05	--	0.5	0.05	--	--	0.05	--	0.5





Table 3. Tolerances established on Leaves of Root and Tuber Vegetables
(Human Food)

(FASonline:  mrldatabase.com; tolerances as of April 20, 2011; note that
shading indicates a crop group tolerance)

	

Salsify, Tops (ppm)

Compound	US	Codex	EU

2,4-D	0.1	--	--

Azoxystrobin	50	--	--

Bifenthrin	--	--	--

Captan	0.05	--	--

Carbaryl	75	--	--

Carfentrazone-ethyl	0.1	--	--

Clopyralid	--	--	--

Cycloate	--	--	--

Cyprodinil	10	--	--

d-Phenothrin	0.01	--	--

Desmedipham	--	--	--

Diazinon	--	--	--

Dimethenamid	--	--	--

EPTC	--	--	--

Ethofumesate	--	--	--

Fludioxonil	30	--	--

Fluopicolide	15	--	--

Fluridone	0.1	--	--

Glyphosate	0.2	--	--

Imidacloprid	4	--	--

Indoxacarb	--	--	--

Malathion	8	--	--

Metalaxyl	15	--	--

Methomyl	0.2	--	--

Methoxyfenozide	30	--	--

Phenmedipham	--	--	--

Phosphine	0.01	--	--

Propiconazole	--	--	--

Pyraclostrobin	16	--	--

Pyrazon	--	--	--

Pyriproxyfen	2	--	--

Spinetoram	10	--	--

Spinosad	10	10	--

Tebuconazole	--	--	--

Trifluralin	0.05	--	--





Table 4. Leafy Greens Production in 2009 (FAOSTAT)

(FAOSTAT:    HYPERLINK "http://faostat.fao.org/site/566/default.aspx" 
http://faostat.fao.org/site/566/default.aspx , results as of April 18,
2011)

Countries/

Regions	

Lettuce and Chicory	

Spinach

Australia	7,411 ha

164,543 tonnes	1,373 ha

8,638 tonnes

New Zealand	1,241 ha

32,000 tonnes	No data

No data

United States	110,966 ha

4,104,440 tonnes	20,315 ha

369,770 tonnes

Africa	14,505 ha

281,968 tonnes	13,051 ha

133,663 tonnes

North America	115,588 ha

4,212,668 tonnes	20,977 ha

374,851 tonnes

Central America	16,715 ha

342,751 tonnes	1,255 ha

17,250 tonnes

South America	19,029 ha

274,130 tonnes	1,736 ha

27,532 tonnes

Asia	739,558 ha

15,068,739 tonnes	823,663 ha

13,780,359 tonnes

Europe	141,731 ha

3,338,412 tonnes	31,865 ha

602,250 tonnes

World Total	1,057,715 ha

23,733,803 tonnes	895,103 ha

14,958,727 tonnes



Note:  This table reports only the Leafy Greens available on the FAO
website.

Table 5. Crop Group Comparisons – Leafy Vegetables

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy
vegetables); proposed new US Crop Group and EU Crop List of Regulation 2
(1) (iv)    

Row #	Codex 	Proposed US 	EU Crop List or Regulation

	Commodity Name and Code	

Botanical Name	

Commodity Name	

Botanical Name	

Commodity Name	

Botanical Name

1	Amaranth, VL 0460	Amaranthus spp.	Amaranth	Amaranthus spp.	Not Listed
--

2	Not Listed	--	American cress	Barbarea verna (Mill.) Asch.	Land cress

0251050	Barbarea verna

3	See Rucola	--	Arugula	Eruca sativa Mill.	Rocket, Rucola

0251060	Eruca sativa

4	Balsam pear leaves, VL 0421	Momordica charantia L.	Not included	--	Not
Listed	--

5	Not Listed	--	Alexanders, leaves	Smyrnium olusatrum L.	Not Listed	--

6	Not Listed	--	Aster, Indian	Kalimeris indica (L.) Sch. Bip.	Not Listed
--

7	Not Listed	--	Bellflower, Chinese, leaves	Platycodon grandiflorus
(Jacq.) A. DC.	Not Listed	--

8	See Chard	Beta vulgaris L. subsp. vulgaris	Beet, garden, leaves	Beta
vulgaris L. subsp. vulgaris	Beet leaves

0252030	Beta vulgaris

9	Betel leaves, VL 0461	Piper betle L.	[not included, carcinogenic]	--
Not Listed	--

10	Blackjack, VL 4321	Bidens pilosa L.	Blackjack	Bidens pilosa L.	Not
Listed	--

11	Box thorn, VL 0462	Lycium chinense Mill.	[not included, mostly used
for tea]	--	Not Listed	--

12	Broccoli, Chinese, VB 0401 (Group 010)	Brassica oleracea var.
alboglabra Bailey	Broccoli, Chinese	Brassica oleracea var. alboglabra
(L.H. Bailey) Musil	Not Listed	--

13	Broccoli raab, VL 4327	Brassica campestris L., ruvo group	Broccoli
raab	Brassica ruvo L.H. Bailey	Not Listed	--

14	Cassava leaves, VL 0463	Manifot esculenta Crantz	Cassava leaves
Manifot esculenta Crantz	Not Listed	--

15	Not Listed	--	Cabbage, Abyssinian	Brassica carinata A. Braun	Not
Listed	--



Table 5. Crop Group Comparisons – Leafy Vegetables (continued)

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy
vegetables); proposed new US Crop Group and EU Crop List of Regulation 2
(1) (iv)    

Row #	Codex 	Proposed US 	EU Crop List or Regulation

	Commodity Name and Code	

Botanical Name	

Commodity Name	

Botanical Name	

Commodity Name	

Botanical Name

16	Not Listed	--	Cabbage, Seakale	Brassica oleracea L. var. costata DC.
Not Listed	--

17	Not Listed	--	Cat’s Whiskers	Cleome gynandra L.	Not Listed	--

18	Not Listed	--	Cham-chwi	Doellingeria scabra (Thunb.) Nees	Not Listed
--

19	Not Listed	--	Cham-na-mul	Pimpinella calycina Maxim	Not Listed	--

20	Not Listed	--	Chayote leaves	Sechium edule (Jacq.) Sw.	Not Listed	--

21	Chard	Beta vulgaris L. subsp. vulgaris	See Beet, garden, leaves	Beta
vulgaris L. subsp. vulgaris	Not Listed	--

22	Chervil, VL 0465	Anthriscus cerefolium (L.) Hoffmann	Chervil
Anthriscus cerefolium (L.) Hoffm.	Not Listed	--

23	Chicory leaves (green and red cultivars), VL 0469	Cichorium intybus
L., var. foliosum Hegi	Chicory leaves	Cichorium intybus L.	Scarole
(broad-leaf endive)

0251030	Cichorium endiva

24	Chinese cabbage (type Pe-tsai), VL 0467	Brassica pekinensis (Lour.)
Ruprecht	Cabbage, Chinese (napa) included in Crop Group 5	Chinese
cabbage,

0243010	Brassica pekinensis

25	See Pak-choi or Paksoi, VL 0466	--	Cabbage, Chinese (bok choy)
Brassica rapa subsp. chinensis (L.) Hanelt	Not Listed	--

26	Choisum, VL 0468	Brassica campestris L., var. parachinensis (Bailey)
Sinsk.	Flowering white cabbage (choi sum)	Brassica rapa L. subsp.
chinensis (L.) Hanelt var. parachinensis (L. H. Bailey) Hanelt	Not
Listed	--

27	Not Listed	--	Chipilin	Crotalaria longirostrata Hook & Arn.	Not
Listed	--

28	Not Listed	--	Chrysanthemum, corn	Glebionis segetum (L.) Fourr.	Not
Listed	--

29	Not Listed	--	Chrysanthemum, edible-leaved	Glebionis spp.	Not Listed
--

Table 5. Crop Group Comparisons – Leafy Vegetables (continued)

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy
vegetables); proposed new US Crop Group and EU Crop List of Regulation 2
(1) (iv)    

Row #	Codex 	Proposed US 	EU Crop List or Regulation

	Commodity Name and Code	

Botanical Name	

Commodity Name	

Botanical Name	

Commodity Name	

Botanical Name

30	Not Listed	--	Chrysanthemum, garland	Glebionis coronaria (L.) Cass.
ex Spach	Not Listed	--

31	Collards, see Kale	Brassica oleracea L., convar. acephala (D. C.)
Alef., var. acephala	Collards	Brassica oleracea var. viridis L.	Not
Listed	--

32	Corn salad, VL 040	Valerianella locusta (L.) Laterrade	Corn salad
Valerianella spp.	Lamb’s lettuce

0251010	Valerianella locusta

33	Cos lettuce, VL 0510	Lactuca sativa L., var. romana	See leaf lettuce
--	Lettuce

0251020	Lactuca sativa

34	Not Listed	--	Cosmos	Cosmos caudatus Kunth	Not Listed	--

35	Cress, Garden, VL 0472	Lepidium satvum L.	Cress, Garden	Lepidium
sativum L.	Cress

0251040	Lepidium sativum

36	Not Listed	--	Cress, Upland	Barbarea vulgaris W. T. Aiton	Not Listed
--

37	Dandelion, VL 0474	Taraxacum officinale Weber	Dandelion	Taraxacum
officinale F.H. Wigg. aggr.	Not Listed	--

38	Dock, VL 0475	Rumex spp.	Dock	Rumex patientia L.	Not Listed	--

39	Not Listed	--	Dol-nam-mul	Sedum sarmentosum Bunge	Not Listed	--

40	Not Listed	--	Ebolo	Crassocephalum crepidioides (Benth.) S. Moore	Not
Listed	--

41	Endive, VL 0476	Cichorium endivia L.	Endive	Cichorium endivia L. ssp.
endivia	Not Listed	--

42	Not Listed	--	Fameflower	Talinum fruticosum (L.) Juss.	Not Listed	--

43	Not Listed	--	Feather cockscomb	Glinus oppositifolius (L.) Aug. DC.
Not Listed	--

44	Not Listed	--	Ferns, edible (fiddleheads)	Various species	Not Listed
--



Table 5. Crop Group Comparisons – Leafy Vegetables (continued)

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy
vegetables); proposed new US Crop Group and EU Crop List of Regulation 2
(1) (iv)    

Row #	Codex 	Proposed US 	EU Crop List or Regulation

	Commodity Name and Code	

Botanical Name	

Commodity Name	

Botanical Name	

Commodity Name	

Botanical Name

45	Goosefoot, VL 0477	Chenopodium spp.	Lambsquarter, not included, weed
--	Not Listed	--

46	Grape leaves, VL 0269	Vitis vinifera L.	Grape leaves, not included,
vine	--	Not Listed	--

47	Not Listed	--	Good King Henry	Chenopodium bonus-henricus L.	Not
Listed	--

48	Not Listed	--	Hanover salad	Brassica napus var. pabularia (DC.) Rchb.
Not Listed	--

49	Not Listed	--	Huauzontle	Chenopodium berlandieri Moq.	Not Listed	--

50	Not Listed	--	Iceplant	Mesembryanthemum crystallinum L.	Not Listed	--

51	Indian mustard, VL 0478	Brassica juncea (L.) Czern. & Coss.	See
mustard greens	--	Not Listed	--

52	Japanese greens, various species, VL 0479	Chrysantheumum coronarium
L.	See Chrysantheum, edible-leaves	--	Not Listed	--

53	Not Listed	--	Jute	Corchorus spp.	Not Listed	--

54	Kale, VL 0480	Brassica oleracea L. convar. acephala (D.C.) Alef.,
var. acephala	Kale	Brassica oleracea var. sabellica L.	Kale

0243020	Brassica oleracea convar. acephalea,



55	Kangkung, VL 0507	Ipomoea aquatica Forsk	[water spinach, not
included]	--	Not Listed	--

56	Komatsuma, VL 0481	Brassica pervirides H.L. Bail.	See mizuna	--	Not
Listed	--

57	Not Listed	--	Lettuce, bitter	Launaea cornuta (Hochst. ex Oliv. &
Hiern) C. Jeffrey	Not Listed	--



Table 5. Crop Group Comparisons – Leafy Vegetables (continued)

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy
vegetables); proposed new US Crop Group and EU Crop List of Regulation 2
(1) (iv)    

Row #	Codex 	Proposed US 	EU Crop List or Regulation

	Commodity Name and Code	

Botanical Name	

Commodity Name	

Botanical Name	

Commodity Name	

Botanical Name

58	Lettuce, Head, VL 0482	Lactuca sativa L., var. capitata	Lettuce, head
and leaf	Lactuca sativa L.	Lettuce

0251020	Lactuca sativa

59	Lettuce, Leaf, VL 0483	Lactuca sativa L., var. crispa L.	Lettuce,
head and leaf	Lactuca sativa L.	Lettuce

0251020	Lactuca sativa

60	Not Listed	--	Maca	Lepidium meyenii Walp.	Not Listed	--

61	Mallow, VL 0484	Malva verticillata L.	[proposed for Herb and Spice
crop group]	--	Not Listed	--

62	Marsh marigold, VL 0471	Caltha palustris L.	[weed, poisonous]	--	Not
Listed	--

63	Not Listed	--	Mizuna	Brassica juncea L. subsp. nipposinica (L.H.
Bailey) Hanelt	Leaves and sprouts of Brassica spp, includes mizuna,
0251080	Brassica spp.

64	Mustard greens, VL 0485	Brassica juncea (L.) Czern & Cross ssp.
juncea	Mustard greens	Brassica juncea subspp.	Red Mustard

0251070	Brassica juncea var. rugosa

65	Not Listed	--	Mustard, tuberous rooted, Chinese	Brassica juncea (L.)
Czern. subsp. napiformis (Pailleux & Bois) Gladis	Not Listed	--

66	New Zealand spinach, VL 0486	Tetragonia tetragonioides (Pallas) O.
Kuntze





67	Nightshade, Black, VL 0487	Solanum nigrum L.





68	Orach, VL 0488	Atriplex hortensis L.	Orach	Atriplex hortensis L.	Not
Listed	--

69	Pak-choi or Paksoi, VL 0466	Brassica sinensis L.	See Cabbage, Chinese
(bok choy)	Brassica rapa subsp. chinensis (L.) Hanelt	Not Listed	--

70	Papaya leaves, VL 0337	Carica papaya L.	[Leaves of trees not
included]	--	Not Listed	--



Table 5. Crop Group Comparisons – Leafy Vegetables (continued)

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy
vegetables); proposed new US Crop Group and EU Crop List of Regulation 2
(1) (iv)    

Row #	Codex 	Proposed US 	EU Crop List or Regulation

	Commodity Name and Code	

Botanical Name	

Commodity Name	

Botanical Name	

Commodity Name	

Botanical Name

71	Parsley, HH 0740, Group 027, Herbs	Petroselinum crispum (Mill.) Nyman
ex A.W. Hill	Parsley, fresh	Petroselinum crispum ( Mill.) Nyman ex A.W.
Hill	Not Listed	--

72	Pepper leaves, VL 0489	Piper umbellatum L. (Asia); P. auritum
H.B.&K.; P. sanctum (Miq.) Schlecht. (C. and S. America)	[Solanaceae not
included]	--	Not Listed	--

73	Plantain leaves, VL 0490	Plantago major L.	Plantain	Plantago spp.	Not
Listed	--

74	Pokeweed, VL 0491	Phytolacca americana L.	[Not included, poisonous]
--	Not Listed	--

75	Not Listed	--	Primrose, English	Primula vulgaris Huds.	Not Listed	--

76	Purslane, VL 0492	Portulaca oleracea L., ssp. sativa (Haw) Celak.
Purslane, Garden	Portulaca oleracea L.	Not Listed	--

77	Purslane, Winter, VL 0493	Claytonia perfoliata Donn ex Willd.
Purslane, Winter	Claytonia perfoliata Donn ex Willd.	Not Listed	--

78	Radish leaves (including radish tops), VL 0494	Raphanus sativus L.
Radish leaves	Raphanus sativus L. var sativus	Not Listed	--

79	Not Listed	--	Rampion leaves	Campanula rapunculus L.	Not Listed	--

80	Rape greens, VL 0495	Brassica napus L.	Rape greens	Brassica napus L.
var. napus	Not Listed	--

81	Not Listed	--	Rocket, wild	Diplotaxis tenuifolia (L.) DC.	Not Listed
--



Table 5. Crop Group Comparisons – Leafy Vegetables (continued)

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy
vegetables); proposed new US Crop Group and EU Crop List of Regulation 2
(1) (iv)    

Row #	Codex 	Proposed US 	EU Crop List or Regulation

	Commodity Name and Code	

Botanical Name	

Commodity Name	

Botanical Name	

Commodity Name	

Botanical Name

82	Roselle leaves, VL 0446	Hibiscus sabdariffa L.	[Not included, use
mostly medicinal]	--	Not Listed	--

83	Rucola, VL 0496	Eruca vesicaria (L.) Cav. ssp. sativa Mill.	See
Arugula	Eruca sativa Mill.	Rocket, Rucola

0251060	Eruca sativa

84	Rutabaga greens, VL 0497	Brassica napobrassica (L.) Mill.	Rutabaga
leaves	Brassica napus var. napobrassica (L.) Rchb.	Not Listed	--

85	Salsify leaves, VL 0498	Tragopogon porrifolium L.	Salsify, Black
Scorzonera hispanica L.	Not Listed	--

86	Sea kale, VL 0499	Crambe maritime L.	[Included in Stalk, Stem and
Petiole: shoots blanched and served like asparagus]	Not Listed	--

87	Senna leaves, VL 0500	Cassia senna L.	[laxative medicinal use]	--	Not
Listed	--

88	Not Listed	--	Shepherd’s purse	Capsella bursa-pastoris (L.) Medik
Not Listed	--

89	Sowthistle, VL 0501	Sonchus oleraceus L.	Sowthistle	Sonchus oleraceus
L.	Not Listed	--

90	Spinach, VL 0502	Spinacia oleracea L.	Spinach	Spinacia oleracea L.
Spinach

0252010	Spinacia oleracea



91	Spinach, Indian, VL 0503	Basella alba L.	Spinach, Malabar	Basella
alba L.	Not Listed	--

92	See New Zealand spinach	Tetragonia tetragonioides (Pallas) O. Kuntze
Spinach, New Zealand	Tetragonia tetragonioides (Pall.) Kuntze	Not Listed
--

93	Sweet potato, leaves, VL 0508	Ipomoea batatas (L.) Poir.	Sweet
potato, leaves	Ipomoea batatas (L.) Lam. var. batatas	Not Listed	--

94	See Chard	--	Swiss chard	Beta vulgaris L. subsp. vulgaris	Not Listed
--

95	Tannia leaves, VL 0504	Xanthosoma sagittifolium (L.) Schott	Tanier
leaves	Xanthosoma sagittifolium (L.) Schott	Not Listed	--

96	Not Listed	--	Tanier Spinach	Xanthosoma brasiliense (Desf.) Engl.	Not
Listed	--



Table 5. Crop Group Comparisons – Leafy Vegetables (continued)

CODEX Crop Group 013, Leafy vegetables (including Brassica leafy
vegetables); proposed new US Crop Group and EU Crop List of Regulation 2
(1) (iv)    

Row #	Codex 	Proposed US 	EU Crop List or Regulation

	Commodity Name and Code	

Botanical Name	

Commodity Name	

Botanical Name	

Commodity Name	

Botanical Name

97	Taro leaves, VL 0505	Colocasia esculenta (L.) Schott	Taro leaves
Colocasia esculenta (L.) Schott	Not Listed	--

98	Turnip greens, VL 0506	Brassica rapa L., var. rapa	Turnip greens
Brassica rapa L., var. rapa	Not Listed	--

99	Not Listed	--	Ulluco leaves	Ullucus tuberosus Caldas	Not Listed	--

100	Not Listed	--	Velvet plant leaves	Gynura bicolor (Roxb. ex Willd.)
DC.	Not Listed	--

101	Not Listed	--	Violet, Chinese	Asystasia gangetica (L.) T. Anderson
Not Listed	--

102	Watercress	Nasturtium officinale R. Br. and hybrids	Watercress
Nasturtium officinale W. T. Aiton	Not Listed	--

103	Not Listed	--	Yam leaves	Dioscorea spp.	Not Listed	--





ATTACHMENT 1.  CHEMSAC PROPOSAL – MAY 5, 2010



AND

UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C. 20460      

	OFFICE OF CHEMICAL SAFETY AND

                                                                        
                      POLLUTION PREVENTION

	

  SEQ CHAPTER \h \r 1 MEMORANDUM

  SEQ CHAPTER \h \r 1 

DATE: May 5, 2010

SUBJECT:	Crop Grouping – Joint Proposal I:  Options for Revising the
Leafy Vegetable Crop Group 4 [40 CFR § 180.41 (c) (5)] and the Brassica
Leafy Vegetable Crop Group 5 [(40 CFR § 180.41 (c) (6)].  

PC Code:  NA	DP Barcode:   NA

Decision No.: NA	Registration No.:  NA

Petition No.: NA	Regulatory Action:  Crop Grouping Regulation

Risk Assessment Type: None 	Case No.: NA

TXR No.: NA	CAS No.:  NA

MRID No.: NA	40 CFR: 180.41 (c) (5) and 180.41 (c) (6) 



FROM:	Bill Barney, Crop Grouping Manager Chairman, ICGCC

		Tracy Switek, Assistant Coordinator

		IR-4 Project Headquarters

		

AND 

		Bernard A. Schneider, Ph.D., Senior Plant Physiologist

Chemistry and Exposure Branch  

Health Effects Division (7509P)  

THROUGH:	William Donovan, Ph.D. and Michael Doherty, Ph.D., Chairpersons

HED Chemistry Science Advisory Council (ChemSAC)

		Health Effects Division (7509P)  

TO:	ChemSAC,

		Denise MacGillivray, PMRA, and 

	Barbara Madden, Minor Use Officer, RD (7505P)

cc: 	IR-4 Project, Jerry Baron, Dan Kunkel, Debbie Carpenter, and Van
Starner. 

BACKGROUND AND ACTION REQUESTED:

	As part of the Crop Grouping revision effort, William P. Barney, Crop
Grouping Project Coordinator and Tracey Switek, Assistant Coordinator,
USDA Interregional Research Project No. 4 (IR-4) have been researching
the revision of Crop Group 4, Leafy Vegetables, except Brassica
vegetables and its subgroups and the Brassica leafy vegetable crop group
5 and its subgroups.  During discussions with Bernie Schneider, and
various members of the International Crop Grouping Consulting Committee
several suggestions have come up which IR-4 would like to have ChemSAC
review and provide their expert suggestions prior to the further
development of these crop groups.  

	IR-4 feels that these proposed changes would help us harmonize the crop
groups more closely with Codex, provide flexibility to the growers, and
more accurately reflect the pesticide residue levels on these vegetable
crops.  

	There are three proposals for ChemSAC to consider, and for discussion
purposes we will list the current Crop Groups 4 and 5 in Appendix I. 
Appendix II shows all the possible changes that could occur to the Crop
group 4 Leafy Vegetable, while Appendix III shows all the possible
changes that could occur to the Crop group 5 Brassica Leafy Vegetable.

IR-4 Proposal 1: ‘Transfer the Brassica Leafy Vegetable Subgroup 5B to
Crop Group 4 (Leafy Vegetables except Brassica Vegetables) to form a new
Subgroup 4C (Leafy Brassica Vegetables) and rename Group 4 as Leafy
Vegetable and Crop Group 5 as the Head and Stem Brassica Vegetable
Group’. 

	Leafy vegetables and Brassica leafy vegetables are grouped separately
in the U.S. crop grouping system.  However, non-Brassica leafy
vegetables and Brassica leafy vegetables are similar to each other in
growth pattern and leaf exposure.  Brassica leafy vegetables more
closely resemble non-Brassica leafy vegetables in this manner than they
do with Crop Subgroup 5A the Brassica head and stem vegetables with
which they are currently grouped.  One option considered was to combine
the two leafy vegetables into one subgroup, however, after comments from
a member of the ICGCC as well as consulting with IR-4 weed scientist Dr.
Marija Arsenovic, grouping these vegetables together within a single
subgroup was found to be undesirable due to potentially differing
actions of some herbicides on leafy Brassicas verses other leafy
(non-Brassica) crops. 

Another option would be to make a separate Leafy Brassica greens
subgroup 4C.  This subgroup would make Group 4 more comparable to the
Codex Group 013, Leafy vegetables (including Brassica leafy vegetables).
 Codex has long grouped all leafy vegetables together and this move
would allow our system to harmonize more closely with theirs, while
still maintaining the integrity of existing herbicide registrations and
allowing for registrations on a single subgroup for those herbicides
which would otherwise be impractical for use on the entire group. 

The similarity of these two existing subgroups is borne out by a
comparison of existing tolerances.  Based on the existing tolerances
shown in Tables 1, 2  and 3 on crop subgroups 4A, 5A, and 5B it is clear
that the levels of residues found in Subgroup 5B (Leafy Brassica greens)
are closer to the levels of the same chemical found in Subgroup 4A
(Leafy Greens) than those of Subgroup 5A (Brassica Head and Stem
Vegetables).  Moving the members of the Brassica Leafy Vegetables into
group 4 would allow for greater accuracy when setting tolerances for
crop groups 4 and 5.  This proposed move has received support from
members of the ICGCC, particularly due to the recent practice of growing
Brassica and non-Brassica leafy vegetables together for “baby
greens” and salad mixes. 

Table 1.  Comparison of tolerances between Crop Subgroup 4A (Leafy
greens), Subgroup 5A (Head and stem Brassica), and Subgroup 5B (Leafy
Brassica greens).

Existing tolerances by subgroup

	Subgroup:

 Chemical: 	4A	5B	5A

Cyprodinil	30	10	1

Fludioxonil	30	10	2

Methoxyfenozide	30	30	7

Spiromesifen	12	12	2

Tebufenozide	10	10	5

Triflumazole	35	40	8



Table 2.  Comparisons between the Leafy Vegetable subgroups 4A, 5B, and
5A. 

Table 3.  More Visual Comparisons between the Leafy Vegetable subgroups
4A, 5B and 5A. 

ChemSAC Recommendation for Proposal 1:

IR-4 Proposal 2:  ‘Add Stalk and Stem vegetables (currently orphans)
to existing Subgroup 4B (Leaf Petioles) to form a new Subgroup 4B
(Stalk, Stem, and Petiole Vegetables)’:

An amended Subgroup 4B would be comparable to Codex Group 017, Stalk and
Stem Vegetables.  The proposal to add stalk and stem vegetables to the
existing leaf petiole subgroup was made to more closely harmonize with
Codex.  The Codex Stalk and Stem group contains several petiole crops,
including celery and rhubarb, which are already members of Subgroup 4B. 

It seems to be preferable to add the stalk and stem vegetables to the
existing subgroup, rather than to form a new separate crop group for
stalk, stem, and petiole vegetables because many leafy vegetables are
also used as stalk, stem, or petiole crops.  In some cases the petioles
and the leafs are used as separate and distinct commodities, and in
others the plant is harvested as a stalk vegetable when very young and
later is harvested as a leafy vegetable.  In these cases, if stalk,
stem, and petiole vegetables were in a separate crop group, a large
number of these crops would also have to be Crop Group 4, which would
add a level of complexity to setting tolerances on these groups. 

Although there was not enough available data to perform a comparison on
the existing tolerances of the stalk and stem vegetables and the petiole
vegetables, the pesticide exposure for these crops should be very
similar to each other based on the morphology of the structures
involved. 

ChemSAC Recommendation for Proposal 2:

IR-4 Proposal 3:  ‘Option Either Add a New Subgroup Aquatic Vegetables
(4D) to the Leafy Vegetable Group 4 or Establish an Entirely New Crop
Group Called Aquatic Vegetable Crop Group’. 

Either making an aquatic vegetables subgroup or establish an entirely
new Aquatic Vegetable crop group would allow for inclusion of those
vegetables grown either partially or totally submerged.  Although Codex
currently places aquatic leafy vegetables in the same group with other
leafy vegetables, we feel that these crops would be exposed to different
pesticide use patterns.  This is due to the distinctive challenges in
applying pesticides to an aquatic system that are not present in land
based agricultural systems, as well as to the difference that water
makes in the quantity of residues found. 

Placing these crops in a separate subgroup or group would accommodate
the different use patterns that might be required for applications on
these aquatic crops as well as the different levels of residue that
might be found due to the presence of large amounts of water in the
system. 

Placing the aquatic vegetables in a separate subgroup would allow
registrants not wishing to pursue tolerances on aquatic vegetables due
to different registration issues to still seek tolerances for subgroups
4A, 4B, or 4C. 

Also placing the aquatic vegetables in a new crop group would allow the
group to expand beyond simply aquatic leafy vegetables to include other
kinds of aquatic vegetables which might share similar challenges in crop
protection and use patterns. 

We seek ChemSAC recommendation in regards to the placement of the
aquatic vegetables as either a separate crop group or a subgroup of Crop
Group 4. 

ChemSAC Recommendation for Proposal 3:



APPENDIX I:  THE CURRENT CROP GROUP 4 LEAFY VEGETABLE, EXCEPT BRASSICA
AND CURRENT CROP GROUP 5 BRASSICA LEAFY VEGETABLES FOR REFERENCE
PURPOSES:

CURRENT CROP GROUP 4 LEAFY VEGETABLE, EXCEPT BRASSICA:

Group Subgroups 4A and 4B	

Representative Commodity

	

Commodities



Crop Subgroup 4A: Leafy greens	Head lettuce, leaf lettuce, and spinach
Amaranth; arugula; chervil; chrysanthemum, edible-leaved; chrysanthemum,
garland; corn salad; cress, garden; cress, upland; dandelion; dock;
endive; lettuce; orach; parsley; purslane, garden; purslane, winter;
radicchio; spinach; spinach, New Zealand; spinach, vine.

Crop Subgroup 4B: Leaf petioles	Celery	Cardoon; celery; celery, Chinese;
celtuce; fennel, Florence; rhubarb; Swiss chard



And 

CURRENT CROP GROUP 5 BRASSICA LEAFY VEGETABLES 

Group Subgroups 5 A and 5B	

Representative Commodity

	

Commodities



Crop Subgroup 5A: Head and stem Brassica	Broccoli or cauliflower, and
cabbage	Broccoli,; Chinese broccoli; Brussels sprouts; Cabbage; Chinese
cabbage, napa; Chinese mustard cabbage; cauliflower; cavalo broccoli;
kohlrabi

Subgroup 5B: Leafy Brassica greens	Mustard greens	Broccoli raab; Chinese
cabbage, bok choy; collards; kale; mizuna; mustard greens; mustard
spinach; rape greens



APPENDIX II.  POSSIBLE CHANGES TO CROP GROUP 4 LEAFY VEGETABLE.

Revised Group 4: Leafy Vegetables 	

Representative Commodity

	

Commodities1



Revised Subgroup 4A: Leafy Greens	Leaf lettuce and spinach 	Alexanders;
amaranth; amaranth, Chinese; arugula; aster, Indian; beet, leaves;
bellflower, Chinese; bitter melon (leaves); blackjack; cassava (leaves);
cat’s whiskers; celtuce (leaves); chervil; chicory (radicchio leaves
and Belgian endive); chipilin; chrysanthemum, edible-leaved;
chrysanthemum, garland; corn salad; cosmos; cowpea; cress, garden;
cress, upland; dandelion; dock; dokudami; ebolo; endive; fameflower;
feather cockscomb; fern, edible; foo yip; good-king-henry; gourd, edible
(leaves); grains of selim; hibiscus, sunset; honewort; huauzontle; jute;
lambsquarter; lettuce; lettuce, bitter; lettuce, head; lettuce, leaf;
maca (leaves); mallow; marshmarigold; milk thistle; mugwort, white;
nettle, nightshade, African; okra (leaves); orach; pak waan; paragrass;
parsley; parsnip (leaves); pennywort, Asiatic; pepper leaf; perilla;
primrose, English; pumpkin (leaves); pumpkin, fluted (leaves); 
purslane, garden; purslane, winter; radish (leaves); radish, Oriental
(leaves); rampion (leaves); rhodiola; rocket, wild; roselle (leaves);
salsify (leaves), salsify, black (leaves) spinach; spinach, buffalo;
spinach, Malabar (formerly spinach, vine), spinach, Tanier; spinach, New
Zealand; sweet potato, leaves; Swiss chard, leaves, Ullucu, leaves;
velvet plant; violet, Chinese; watercress, leaves; yam, true, leaves

Revised Subgroup 4B: Stalk, Stem, and Leaf Petiole Vegetables 	Celery 
Agave (stalk); alexanders (petiole); arracacha (stems); asparagus;
asparagus, sea; bamboo (shoots), burdock, edible; cardoon; celery;
celery, Chinese; celtuce (stem); fennel, Florence; fuki; garlic (stalk);
kale, sea; knotweed; mioga;  rhubarb; Swiss chard (petioles), udo,
watercress (above-ground rhizome functioning as a stem)

New Subgroup 4C: Brassica Leafy Vegetables	Mustard greens	Broccoli raab;
cabbage, Chinese (bok choy); collards; kale; mizuna; mustard greens;
mustard spinach; rape greens

New Subgroup 4D: Aquatic Leaf Vegetables

Or

New Crop Group: Aquatic Vegetables	Water spinach	Bamboo, water; caltrop,
water; cattail, common; dropwort, water; euryale; lotus leaves; spinach,
water; watershield, white snowflake 



1: All commodities in these subgroups are subject to changes or
additions pending further research. 

APPENDIX III.  POSSIBLE CHANGES TO CROP GROUP 5 BRASSICA LEAFY VEGETABLE
TO BECOME HEAD AND STEM BRASSICA GROUP. 

Head and Stem Brassica Group 5 - 10	

Representative Commodity

	

Commodities



No Subgroups	Broccoli or cauliflower, and cabbage	Broccoli,; Chinese
broccoli; Brussels sprouts; Cabbage; Chinese cabbage, napa; Chinese
mustard cabbage; cauliflower; cavalo broccoli; kohlrabi





ATTACHMENT 2.  CHEMSAC MINUTES – MAY 19, 2010



Subject:	Minutes of the 05/19/2010 ChemSAC Meeting 

To:		HED’s Chemistry Interest Group

From:	HED’s Chemistry Science Advisory Council (ChemSAC)

Attendees: Will Donovan (Chair), Thurston Morton (Minutes), Chris
Olinger, Tom Bloem, Bill Drew, George Kramer, Meheret Negussie, Mike
Doherty, Bernie Schneider, Beth Holman, Rick Loranger, Debra Rate, Dave
Soderberg, Dennis McNeilly, Julie Van Alstine, Bonnie Cropp-Kohlligian,
Doug Dotson, Barbara Madden, Andy Ertman, Ideliz Negron, and P. Yvonne
Barnes.

Via telephone:

PMRA – Monica Lee and Denise MacGillivray

IR-4 – Tracy Switek, Bill Barney, and Kathryn Homa  

1.  Minutes of 5/12/10.  Approved with minor editorial comments. 
Concerning the last item of the minutes, Chris Olinger noted that all
U.S. registrations of methamidophos have been cancelled (personal email
communication, J. Schnackenbeck to C. Olinger, 5/19/2010).    

2.  [Item 2 omitted]

3.  Crop Grouping proposals for possible options to revise the Leafy
Vegetable Crop Group 4 and the Brassica Leafy Vegetable Crop Group 5 as
well as create new a new crop group named the Leafy, Tree, and Vine
Vegetable Crop Group (B. Schneider and IR-4).  Tracy Switek, USDA IR-4
presented the two proposals.

Note that the following is not a request for approval of new crop groups
but rather a request for feedback about some ideas for how to best
revise groups 4 and 5 and/or add new crop group(s)/subgroup(s).   The
intent is that ChemSAC feedback might assist in the development of
proposals that may be submitted at a later time.

	IR-4 Proposal 1 considered options for revising the Leafy Vegetable and
Brassica Leafy Vegetable Crop Groups.  Option 1 proposes to transfer the
Brassica Leafy Vegetable Subgroup 5B to Crop Group 4 (Leafy Vegetables
except Brassica Vegetables) to form a new Subgroup 4C (Leafy Brassica
Vegetables) and rename Group 4 as Leafy Vegetable and Crop Group 5 as
the Head and Stem Brassica Vegetable Group.  Table 1 shows the proposed
new changes to Crop Group 4 Leafy Vegetable, and Table 2 shows all the
possible changes that could occur to the Crop Group 5 Brassica Leafy
Vegetable.  The leafy vegetables and Brassica leafy vegetables are
grouped separately in the U.S. crop grouping system.  However,
non-Brassica leafy vegetables and Brassica leafy vegetables are similar
to each other in growth pattern and leaf exposure.  Brassica leafy
vegetables (Subgroup 4B) more closely resemble non-Brassica leafy
vegetables in this manner than they do Crop Subgroup 5A (the Brassica
head and stem vegetables) with which they are currently grouped.  The
two options are to either 1) combine the Brassica leafy vegetables with
the leafy vegetables into one subgroup or 2) make a separate Leafy
Brassica Greens Subgroup 4C.  This subgroup would make Group 4 more
comparable to the Codex Group 013, Leafy Vegetables (including Brassica
leafy vegetables).  Codex has long grouped all leafy vegetables together
and this move would allow our system to harmonize with this group more
closely.  The similarity of these two existing subgroups is borne out by
a comparison of existing tolerances and use patterns.  Based on a
comparison of crop subgroups 4A, 5A, and 5B it is clear that the
established tolerance levels in Subgroup 5B (Leafy Brassica Greens) are
much closer to the levels of the same chemical found in Subgroup 4A
(Leafy Greens) than those of Subgroup 5A (Brassica Head and Stem
Vegetables).  Thus moving members of the Brassica Leafy Vegetables into
Group 4 would allow for greater accuracy when setting tolerances for
both crop Groups 4 and 5.  

ChemSAC Recommendation for Proposal 1:

	ChemSAC felt that moving the Brassica Leafy Vegetable Subgroup 4B into
the Leafy Vegetable Group 4 would be justified by keeping it as a
separate subgroup in the Leafy Vegetable Group 4 (Table 1).  Also,
ChemSAC felt that Crop Group 5 could be renamed the Head and Stem
Brassica Vegetable Group if the Leafy Brassica Subgroup is moved to Crop
Group 4 (Table 2).  ChemSAC also recommended that further research into
a possible Subgroup 4C: Brassica Leafy Vegetables should be made into
the representative commodity being either mustard greens or kale to
avoid trade irritants with Canada.  

IR-4 Proposal 2 discussed possibility of adding the stalk and stem
vegetables (currently orphans) to the existing Subgroup 4B (Leaf
Petioles) to form a new Subgroup 4B (Stalk, Stem, and Petiole
Vegetables).  An amended Subgroup 4B would be comparable to Codex Group
017, Stalk and Stem Vegetables.  This proposal to add stalk and stem
vegetables to the existing Leaf Petiole Subgroup was made to more
closely harmonize with Codex.  The Codex Stalk and Stem Group contains
several petiole crops, including celery and rhubarb, which are already
members of Subgroup 4B.  IR-4 thought it would be preferable to add the
stalk and stem vegetables to the existing subgroup, rather than to form
a new separate crop group for stalk, stem, and petiole vegetables
because many leafy vegetables are also used as stalk, stem, or petiole
crops.  In some cases the petioles and the leafs are used as separate
and distinct commodities, and in others the plant is harvested as a
stalk vegetable when very young and later is harvested as a leafy
vegetable.  In these cases, if stalk, stem, and petiole vegetables were
in a separate crop group, a large number of these crops would also have
to be Crop Group 4, which would add a level of complexity to setting
tolerances on these groups. 

ChemSAC Recommendation for Proposal 2:

	ChemSAC agrees that combing the stem and stalk vegetables into the Leaf
Petioles Subgroup 4B is a good idea.  Also, ChemSAC agreed that the
stalk, stem and petiole vegetables could be a separate crop group
similar to Codex.  However, there needs to be more available data to
perform a comparison on the existing tolerances of the stalk and stem
vegetables with the petiole vegetables.  The pesticide exposure for
these crops should be similar to each other based on the morphology of
the structures involved.  More data are needed before recommending
celery and or asparagus as a representative commodity.  Barbara Madden,
RD, volunteered her staff to help gather comparisons of tolerance and
use pattern data for celery and asparagus. 

IR-4 Proposal 3:  Either add a new subgroup Aquatic Vegetables (4D) to
the Leafy Vegetable Group 4 or establish an entirely new crop group,
namely, Aquatic Vegetable Crop Group. 

Either making an aquatic vegetables subgroup or establishing an entirely
new Aquatic Vegetable crop group would allow for inclusion of those
vegetables grown either partially or totally submerged in water. 
Although Codex currently places aquatic leafy vegetables in the same
group with other leafy vegetables, we feel that these crops would be
exposed to different pesticide use patterns.  This is due to the
distinctive challenges in applying pesticides to an aquatic system that
are not present in land based agricultural systems, as well as to the
difference that water makes in the quantity of residues found. 

Placing these crops in a separate subgroup or group would accommodate
the different use patterns that might be required for applications on
these aquatic crops as well as the different levels of residue that
might be found due to the presence of large amounts of water in the
system. 

IR-4 is seeking ChemSAC recommendation in regards to the placement of
the aquatic vegetables as either a separate crop group or a subgroup of
Crop Group 4. 

ChemSAC Recommendation for Proposal 3:

	ChemSAC in general recommends that aquatic vegetables should be in a
separate crop group rather than making it a separate subgroup in the
Leafy Vegetable Crop Group 4.  This would recognize its unique growing
conditions over conventional land grown leafy vegetables, and avoid
exceptions to the Leafy Vegetable Group 4 since one aquatic vegetable
would have to be a representative commodity in Crop Group 4.  ChemSAC
also recommends considering what aquatic crop makes the best
representative commodity instead of water spinach.  Seaweed was also
named as a possible aquatic crop.  

TABLE 1:  POSSIBLE CHANGES TO CROP GROUP 4-10 LEAFY VEGETABLE.

Revised Group 4-10: Leafy Vegetables 	

Representative Commodity

	Commodities being researched and ChemSAC Notes

Revised Subgroup 4A: Leafy Greens	Leaf lettuce and spinach 	List of
commodities deleted for the minutes.  

Revised Subgroup 4B: Stalk, Stem, and Leaf Petiole Vegetables 	Celery 
or Asparagus proposed	List of commodities deleted for the minutes. 
ChemSAC agrees with combing the stem and stalk vegetables into a crop
subgroup provided more information is developed for residue comparisons
in both of these crops. 

New Subgroup 4C: Brassica Leafy Vegetables	Mustard greens or kale 
Current commodities are: Broccoli raab; cabbage, Chinese (bok choy);
collards; kale; mizuna; mustard greens; mustard spinach; rape greens.

ChemSAC agrees that the Brassica leafy vegetable subgroup 5B could be
transferred to crop group 4C.  Further research should be made into the
representative commodity being either mustard greens or kale to avoid
trade irritants with Canada.  

New Subgroup 4D: Aquatic Leaf Vegetables

Or

New Crop Group: Aquatic Vegetables	Water spinach	Bamboo, water; caltrop,
water; cattail, common; dropwort, euryale water; lotus leaves; spinach,
water; watershield, white snowflake  

ChemSAC recommends further investigation into an appropriate
representative crop, and addition of other aquatic crops such as taro
leaves and seaweed.  Also, ChemSAC favors a new crop group for aquatics
over it being a separate crop subgroup in crop group 4. 



TABLE 2:  POSSIBLE CHANGES TO CROP GROUP 5 BRASSICA LEAFY VEGETABLE TO
BECOME HEAD AND STEM BRASSICA GROUP 5 -10. 

Head and Stem Brassica Group 5-10	

Representative Commodity

	

Commodities



No Subgroups	Broccoli or cauliflower, and cabbage	Broccoli,; Chinese
broccoli; Brussels sprouts; Cabbage; Chinese cabbage, napa; Chinese
mustard cabbage; cauliflower; cavalo broccoli; kohlrabi



IR-4 Proposal IR-4:  Establish an entirely new crop group separate from
the Leafy Vegetable Group 4 and the Brassica Leafy Vegetable Group 5
that would contain Edible Leaves of Trees, Shrubs, and Vines.

In the course of researching the revision of Crop Group 4, Leafy
Vegetables (except Brassica vegetables) and its subgroups, many new
crops were discovered or proposed for inclusion that either do not fit
the traditional definition of leafy vegetables, or do not fit into the
existing subgroups (Crop Groups 4 or 5 or any of its subgroups).  The
existing members of Crop Group 4 are all relatively small, herbaceous
plants grown as vegetables for their leaves or petioles.  However, there
are many economically and nutritionally valuable leafy vegetable crops
which do not fit this description.  Many of these are trees, shrubs, or
very large vines which are valued for their edible leaves (see Table 3
for what the crop group may look like).  Although they are technically
leaf vegetables, they can be expected to require very different
pesticide use patterns and exhibit different residues than the smaller,
low to the ground herbaceous plants which currently make up Crop Group
4:  Leafy Vegetables (except Brassica Leafy Vegetables) and Crop
Subgroup 5B Leafy Brassica Greens.  Their uses also may vary some from
salad type vegetables such as banana leaves that are wrapped around food
and cooked, and grape leaves which are used widely in Mediterranean
cooking and filled with rice before cooking and eaten whole.  IR-4 would
like ChemSAC advice regarding formation of this proposed new crop group.

TABLE 3:  Proposed New Crop Group - Leafy Tree, Shrub, and Vine
Vegetable.

Group Name	Proposed Representative Commodity	Proposed Commodities

Leafy Tree, Shrub, and Vine Vegetables Group	Grape, leaves	Agathi;
banana, leaves; banana, Abyssinian; baobab, bitterleaf; chaya; Chinese
toon; goji, leaves; grape, leaves; horseradish tree; papaya, leaves



ChemSAC Recommendation for Proposal 4:

	In general ChemSAC was opposed to establishing a new crop group for
Edible Leaves of Trees, Shrubs, and Vines because the proposed
commodities may be too variable in use patterns and too minor to be
internationally traded, making the selection of a standard
representative commodity for all these unique types of growth
problematic.  However, with increasing availability of ethnic crops in
U.S. stores (particularly Asian, Hispanic, Caribbean, and Middle
Eastern), analysis of food consumption trends is recommended before
keeping these crops as distinct orphans.



ATTACHMENT 3. SYMPOSIUM PROPOSAL 



Root and Tuber and Leafy Vegetables

													

Workgroup # 1

													

IR-4/USDA Crop Grouping Symposium

7-8 October 2002

Arlington, Virginia

													

Chair: Dan Kunkel

Co-Chairs: Tom Bloem, Hong Chen, Doug Dotson, Mary Lamberts, Yuen-Shaung
NG, Ray Ratto.

													

Workgroup #1’s mission was to review, evaluate and validate
established Crop Groups 1, 2, 3, 4, 5, and

the proposed Crop Group A to include additional crops.

													

  

   Note: The established Crop Groups reflected the US EPA’s 40 CFR
180.41, Health Canada’s Pest Management Regulatory Agency’s
Directive 98-02 and Mexico’s Crop Grouping System which are identical.
 



Crop Group 4. Leafy Vegetables (Except Brassica Vegetables)

Crop Groups

US = 4     Canada  = 4     Codex  = VL     Mexico = 4	Author’s
Classification of Leafy Vegetables (Except Brassica Vegetables)

Crop Groups

US = 4     Canada  = 4     Codex  = VL     Mexico = 4

Rep. Commodities	Established Commodities	Validate:Y/N	Proposed Commodity
Additions/Changes	Validate:Y/N

Celery, Head lettuce,

Leaf lettuce, and

Spinach	Amaranth (Chinese spinach) (014)	Y	Amaranth/Chinese (014)  

CG 4D + 4A	Y

	Arugula (roquette) (033)	Y	Amaranth/leafy (016)	Y

	Cardoon (125)	Y	Arugula (033)	Y

	Celery (138)	Y	Chicory (153,231)	Y

	Celery/Chinese (139)	Y	Comfrey (189)	Y

	Celtuce (334)	Y	Coriander (cilantro) (181)	Y

	Chervil (148)	Y	Coriander/false (192)  CULANTRO	Y

	Chrysanthemum/edible-leaved (156)	Y	Dock (224, 557, 558)	Y

	Chrysanthemum/garland (156) 	Y	Fameflower ((235)  WATER LEAF	Y

	Corn salad (194)	Y	Fenugreek (240)	Y

	Cress/garden (202)	Y	Fern/edible (241)	Y

	Cress/upland (203)	Y	Good-king-Henry (259)	Y

	Dandelion (218)	Y	Gow kee (263)	Y

	Dock (sorrel) (224 557, 558)	Y	Ice plant (291)	Y

	Endive (escarole) (231)	Y	Japanese honewort (301)	Y

	Fennel/Florence (239)	Y	Jute/nalta (310)   FRUIT ALSO EATEN	Y

	Lettuce/head and leaf (333) 	Y	Kale/sea (312)	Y

	Orach (426)	Y	Lettuce (333)	Y

	Parsley (439)	Y	Lettuce/celery (334)	Y

	Purslane/garden (498)	Y	Lettuce/head (335)	Y

	Purslane/winter (499)	Y	Lettuce/leaf (336)	Y

	Radicchio (red chicory) (153)	Y	Marshmarigold (364)	Y

	Rhubarb (512)	Y	Plantain (043, 475)	Y

	Spinach (569)	Y	Pokeweed (483)	Y

	Spinach/New Zealand (570)	Y	Sorrel/French (557)	Y

	Spinach/vine (571)        MALABAR	Y	Sorrel/garden (558)	Y

	Swiss chard (595)	Y	Water dropwort (644)	Y



	Water spinach (645)	Y



	Watercress (647)	Y



	Amaranth (Chinese spinach) covered in Amaranth/Chinese (014)	Y



	Arugula (roquette) covered in Arugula (033)	Y



	Chrysanthemum/garland covered in Chrysanthemum/edible-leaved (156)	Y



Subgroups (Established and Proposed) for Crop Group # 4:

4A – Leafy Greens (Established)

4B – leaf petiole (Established)

4C – Aquatic Leaf and Stem (Proposed)

4D – Edible Ferns (Proposed)

4E – Lettuce (Proposed as outlined in 4.44)

4F – Spinach (Proposed as outlined in 4.45)

Subgroups for Crop Group 4: Leafy Vegetables (Except Brassica
Vegetables) 

Subgroup 4A. Leafy Greens Subgroup (Established)

Rep. Commodities	Commodities	Validate: Y/N

Head lettuce and

leaf lettuce, and spinach	Amaranth (Chinese spinach); arugula; chervil;
chrysanthemum/edible-leaved; chrysanthemum/garland; corn salad;
cress/garden; cress/upland; dandelion; dock; endive; lettuce; orach;
parsley; purslane/garden; purslane/winter; radicchio; spinach;
spinach/New Zealand; spinach/vine

New: Chicory; Comfrey; Coriander(cilantro); Coriander/false; Fameflower;
Fenugreek; Fern/edible;Good-king-Henry;Gow kee;Ice plant; Jute/nalta;
Kale/sea; Marshmarigold; Plantain; Pokeweed; Sorrel/French;
Sorrel/garden; Water spinach; Watercress	Y



ADDITIONS MADE BY WORKGROUP #1 TO SUBGROUP 4A; LEAFY GREENS SUBGROUP.  

Common Name	Scientific Name

	CG/SG Placement	Rep Crop	Edible Part	Person(s) Requesting	Comments
Validate: Y/N

TANIER LEAVES

2 AND 4A	LETTUCE AND SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

YAM LEAVES

2 AND 4A	LETTUCE AND SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

ARRACACHA LEAVES

2 AND 4A	LETTUCE AND SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

HONEWORT LEAVES

2 AND 4A	LETTUCE AND SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

MACA LEAVES

2 AND 4A	LETTUCE AND SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

MASUHA LEAVES

2 AND 4A	LETTUCE AND SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

RAMPION LEAVES

2 AND 4A	LETTUCE AND SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

TANIER SPINACH LEAVES

2 AND 4A	LETTUCE AND SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

TARO LEAVES

2 AND 4A	LETTUCE

SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

YAUTIA LEAVES

2 AND 4A	LETTUCE

SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

BURDOCK LEAVES

2 AND 4A	LETTUCE	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

BEETS, TABLE(GARDEN) LEAVES

2 AND 4A	SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

CASSAVA LEAVES

2 AND 4A	LETTUCE	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

CHICORY LEAVES

2 AND 4A	SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

DASHEEN (TARO) LEAVES

2 AND 4A	LETTUCE	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

PARSNIP, LEAVES

2 AND 4A	SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

SALSIFY BLACK, LEAVES

2 AND 4A	LETTUCE	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

SWEET POTATO LEAVES

2 AND 4A	SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

ULLUCO LEAVES

2 AND 4A	LETTUCE	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

SALSIFY LEAVES

2 AND 4A	SPINACH	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4	Y

DAYLILY TOPS

4A	LETTUCE

SPINACH	LEAVES	KUNKEL

Y

GRAPE LEAVES

4A

	KUNKEL

Y

CORIANDER/FALSE

4A	LETTUCE 

SPINACH	LEAVES	KUNKEL	INCLUDE CULANTRO IN NAME	Y



Subgroup 4B. Leaf Petioles Subgroup (Established)

Rep. Commodities	Commodities	Validate: Y/N

Celery	Cardoon; celery; celery/Chinese; celtuce; fennel/Florence;
rhubarb; Swiss chard

New; Japanese honewort; Water dropwort	Y





ADDITIONS MADE BY WORKGROUP #1 TO SUBGROUP 4B: LEAFY PETIOLES SUBGROUP

Common Name	Scientific Name

	CG/SG Placement	Rep Crop	Edible Part	Person(s) Requesting	Comments
Validate: Y/N

CELERIAC LEAVES

4B	CELERY	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4B	Y

YAUTIA LEAVES

4B	CELERY	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4B	Y

YACON LEAVES

4B	CELERY	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4B	Y

TANIER SPINACH

4B	CELERY	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4B	Y

TARO LEAVES

4B	CELERY	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4B	Y

MAUKA LEAVES

4B	CELERY	LEAVES	KUNKEL	INCLUDE IN BOTH 2 AND 4B	Y



 CROP SUBGROUP 4C: AQUATIC LEAFY AND STEM VEGETABLES PROPOSED  BY
WORKGROUP #1 (Proposed)

Common Name	Scientific Name

	CG/SG Placement	Rep Crop	Edible Part	Person(s) Requesting	Comments
Validate: Y/N

COMMOM CATTAIL	TYPHA LATIFOLIA L.	4C	WATERCRESS	BUDS	H. CHEN

Y

EURYALE	EURYALE FEROX SALISB.	4C	WATERCRESS	YOUNG LEAF STALKS	H. CHEN

Y

WATER BAMBOO	ZIZINIA LATIFOLIA (GRISEB.) TURCZ. EX STAPF./Z. CADUCIFLORE
(TURCZ.) HAND. –MAZZ. 	4C	WATERCRESS	STEMS	H. CHEN

Y

WILD RICE	ZIZANIA AQUATICA L.	4C	WATERCRESS	STEMS	H. CHEN

Y

WATER CALTROP	TRAPA SPP.	4C	WATERCRESS 	NUT-LIKE FRUIT, LEAVES & STEMS
H. CHEN

Y

WATER DROPWORT	OENANTHE JAVANICA (BLUME) DC.	4C	WATERCRESS 	LEAVES &
STEMS	H. CHEN

Y

WATER SHIELD	BRASENIA SCHREBERI   J.F. GMELIN	4C	WATERCRESS 	LEAVES &
STEMS	H. CHEN

Y

WATER SPINACH	IPOMOEA AQUATICA FORSSK.	4C	WATERCRESS 	LEAVES & STEMS	M.
LAMBERTS	THIS IS AN ADDITIONAL CLASSIFICATION SINCE THERE ARE 2 FORMS OF
THIS CROP. NOTE: THIS IS A CLASS I PROHIBITED PLANT (FL. DEPT OF ENV.
PROTECT.) IN FL THOUGH IT CAN BE GROWN AS A PERMITTED CROP, NOT THE
AQUATIC FORM	Y

SPIRULINA	SPIRULINA	4C	WATERCRESS	ENTIRE 

PLANT	M. BRAVERMAN	AQUATIC ALGAE	Y



SUBGROUP 4D: EDIBLE FERNS , PROPOSED BY WORKGROUP # 1 (Proposed)

Common Name	Scientific Name

	CG/SG Placement	Rep Crop	Edible Part	Person(s) Requesting	Comments
Validate: Y/N

BRACKEN FERN	PTERIDIUM AQUILINUM (L.) KUHN VAR. LATIUSCULUM (DESV.)
UNDERW.EX A. HELLER	4D	LETTUCE AND/OR SPINACH	YOUNG STEMS	H. CHEN
BRACKEN FERN	Y

CINNAMON FERN	OSMUNDA CINNAMOMEA L. AND O. CINNAMOMEA L. VAR. ASIATICA
FERNALD.	4D 	LETTUCE AND/OR SPINACH	YOUNG STEMS	H. CHEN	CINNAMON FERN	Y

JAPANESE FLOWERING FERN	OSMUNDA JAPONICA THUNB.	4D 	LETTUCE AND/OR
SPINACH	CROZIERS	H. CHEN	JAPANESE FLOWERING FERN	Y

OSTRICH FERN	MATTEUCCIA STRUTHIOPTERIS (L.) TODARO	4D 	LETTUCE AND/OR
SPINACH	CROZIERS	H. CHEN	OSTRICH FERN	Y



Workgroup Worksheet

Workgroup #: ___1_________Crop Group: __4____________________________

Additions to Established Crop Groups and Subgroups

Common Name	Scientific Name

	Group/SG Placement	Rep Crop	Edible Part	Person(s) Requesting	Comments
Validate:Y/N

4.1 Skullcap	Scutellaria laterifolia

(Lamiaceae)	4 AND 19

Top	J. Rabin (NJ)

Y

4.2 St. Johnswort	Hypericum perforatum 

(Clusiaceae)	4

Top	J. Rabin (NJ)

Y

4.3 Huauzontle	Chenopodium berlandieri

(Chenopodiaceae)	4, 15 and 16	Spinach	Top, seed	Mexico	Leaves used as
spinach;  seed used in bread; (Azetec Red Spinach)	Y

4.4 Spinach Subgroup	See comments, crop already in established crop
group	4F	Spinach	Top	IR-4	Arugula, cress, BRASSICA CROP  GROUP ALSO,
dock, dandelion, parsley, CHICORY TOPS, etc.

	Y

4.5 Warrigal greens	Tetragonia tetragonoides (Aizoaceae)	4F	Spinach	Top
G. Bulow (Australia)	New Zealand Spinach	Y

4.6 Balloon Flower	Platycodon grandiflorus

(Campanulaceae)	4

Root and top

White root is primary use. Young leaves eaten boiled.	Y

4.7 Watercress	Rorippa nasturtium-aquaticum

(Brassicaceae)	4A	Lettuce and Spinach	Top	G. Saxena (FL)	Water issue vs.
upland watercress

INCLUDE WITH BRASSICA	Y

4.8 Alfalfa	Medicago hispida 

(Fabaceae)	4A	Head & leaf lettuce, Spinach	Young shoots	H. Chen
Monograph 008	Y

4.9 Cat’s Whiskers	Cleome gynamdra (Capparaceae)	4A	Head & leaf
lettuce, Spinach	Flower stems with attached leaves	H. Chen

Y

4.10 Chinese Mallow	Malva vericillata 

(Malvaceae)	4A	Head & leaf lettuce, Spinach	Tender leaves  and shoot
tips	H. Chen

Y

4.11 Coltsfoot	Tussilago farfara

(Asteraceae)	4A	Head & leaf lettuce, Spinach	Leafstalks, flower stems &
buds	H. Chen

Y

4.12 Common Sow Thistle	Sonchus oleraceae 

(Asteraceae)	4A	Head & leaf lettuce, Spinach	Young leaves	H. Chen

Y

4.13 Day Lily	Hemerocallis spp.

 (Liliaceae)	4A	Head & leaf lettuce, Spinach	Flower buds	H. Chen
Monograph 221, 245	Y

4.14 Cilantro 	Coriandrum sativum

(Apiaceae)	4A

	Head & leaf lettuce, Spinach	Leaves and petioles	H. Chen	Monograph 191

	Y

4.15 Field Sow Thistle	Sonchus brachyotus

(Asteraceae)	4A	Head & leaf lettuce, Spinach	Young plants and leaves	H.
Chen

Y

4.16 Gynura	Gynura bicolor 

(Asteraceae)	4A	Head & leaf lettuce, Spinach	Young plants and leaves	H.
Chen

Y

4.17 India Kalimeris	Kalimeris indica

(Asteraceae)	4A

	Head & leaf lettuce, Spinach	Shoots	H. Chen

Y

4.18 (Reserved)







	4.19 Vegetable Chryanthemum	Chryanthemum nankingensis (Asteraceae)	4A

4F	Celery

SPINACH	Leaves & stem	H. Chen

Y

4.20 Water Caltrop	Trapa spp.

 (Cyperaceae)	4C 	Watercress	Leaves & stem	H. Chen	Monograph 646	Y

4.21 Water Dropwort	Oenanthe javanica 

(Onagraceae)	4C 

4B	CELERY	Leaves & stem	H. Chen	Monograph 234	Y

4.22 Water Shield	Brasenia schreberi (Cabombaceae)	4C	WATERCRESS	Leaves
& stem	H. Chen

Y

4.23 Bracken Fern	Pteridium aquilinum var. latiusculum 

(Dennstaediaceae)	4D 

Young stems	H. Chen	Monograph 241	Y

4.24 Cinnamon Fern	Osmunda cinnamomea and O. cinnamomea var. asiatica
(Osmundaceae)	4D 

Young stems	H. Chen	Monograph 241	Y

4.25 Japanese Flowering Fern	Osmunda japonica (Osmundaceae)	4 D

Croziers	H. Chen	Monograph 241	Y

4.26 Ostrich Fern	Matteuccia struthiopteris (Dryoptericaceae)	4 D

Croziers	H. Chen

Y

4.27 Fresh Herbs	Many in 19 A (See list)	4A	Lettuce and Spinach	Tops	C.
Coiner (FL)	Move  INCLUDE IN BOTH 19A  and Crop Group 4A	Y

4.28 Water Spinach	Ipomoea aquatica (Convolulaceae)	4C	Lettuce and
Spinach	Tops	IR-4	Monograph (645), also called Ong Choy	Y

4.29 Chicory Dandelion

4A	Lettuce 	Tops	Ray Ratto (CA)	Chard Dandelion	Y

4.30 English Primose 	Primula vulgaris 

(Primulaceae)	4A 	Lettuce and Spinach	Flowers & leaves	M. Braverman
Flowers and leaves eaten raw	Y

4.31 Cowslip	Primula veris 

(Primulaceae)	4A	Lettuce and Spinach	Flowers & leaves	M. Braverman
Flowers and leaves eaten raw	Y

4.32 Yerba Mansa	Anemopsis californica

(Saururaceae)	4A	Lettuce and Spinach	Top	M. Braverman

Y

4.33 Grasswort	Salicornia europaea (Salicorniaceae)	4A

AQUATIC LEAFY VEG. 4C	Lettuce and Spinach	Top	M. Braverman	Leaves and
stems eaten raw or as potherb. Edible seeds can be used for edible oil	Y

4.34 Madeira Vine	Anredera cordifolia (Basellaceae)	4A	Lettuce and
Spinach	Leaves	M. Braverman	Also in root group	Y

4.35 Chicory Leaf (Frisee)	Presently in 2	4A	Lettuce and Spinach	Top	C.
Coiner (FL)	Add chicory leaf to 4A	Y

4.36 Beet Top	Presently in 2	4A	Lettuce and Spinach	Top	C. Coiner (FL)
Add beet top to 4A	Y

4.37 Swiss Chard	Presently in  4B	4A	Lettuce and Spinach	Top	Ray Ratto
(CA)	Add Swiss chard to 4A	Y

4.38 Kava Leaf	Piper methysticum

(C. piperaceae)	4A	Lettuce and Spinach	Leaf	M. Braverman	Also see Crop
Group 2	Y

4.39 Fresh Mint	Mentha spp.

(Lamiaceae)	4A	Lettuce and Spinach	Leaves	M. Braverman	See monograph
(382)	Y

4.40 Epazote	Chenopodium ambrosioides

(Chenopodiaceae)	4A	Lettuce and Spinach	Leaves	M. Braverman	See
monograph (232)	Y

4.41 Stevia Leaf	Stevia rebaudiana

(Asteraceae)	4A	Lettuce and Spinach	Leaves	M. Braverman	Sweet Leaf

Monograph (579)	Y

4.42 Spirulina	Spirulina spp.

(Oscillatoriaceae)	4A

AQUATIC

4C	Lettuce and Spinach

WATERCRESS	Algae	M. Braverman	Blue-green algae	Y

4.43 Sunset Hibiscus	Abelmoschus manihot

(Malvaceae)	4A	Lettuce and Spinach	Leaves	M. Braverman	Young leaves
eaten raw, cooked, used to wrap meat.	Y

4.44  Lettuce Subgroup

4E	Lettuce 	Leaves	IR-4	Include head and leaf lettuce, endive, radicchio
Y

4.45 Spinach Subgroup

4F	Spinach	Leaves	IR-4	Include amaranth, arugula, chervil,
chrysanthemum, corn salad, cress, dandelion, Dock, endive, orach,
parsley, purslane,  spinach, New Zealand spinach.

CHICORY TOPS, CILANTRO, DILL. CONSIDER SOME HERBS FOR THE 4C & 4D
SUBGROUPS OR ALL IN 4F	Y



WORKGROUP #1  CROP GROUP #4,  ADDITIONS FROM WORKGROUP

Common Name	Scientific Name

	Group/SG

Placement	Rep Crop	Edible Part	Person(s) Requesting	Comments	Validate:
Y/N

HORSERADISH TREE	MORINGA PTERYGOSPERMA

M. OLEIFERA	4

LEAF

FLOWERS

PODS	M. LAMBERTS	(066)	Y

UDO	ARALIA CONDATA	CG A, WITH ASPARAGUS	CELERY	SHOOT	S. MIYAZAKI
MONOGRAPH 627	YES TO ASPARAGUS + BAMBOO SHOOTS

BANANA FLOWER	MUSA SP.	4	LETTUCE	FLOWER	M. BRAVERMAN

Y

BANANA LEAF	MUSA SP. 	4	LETTUCE	LEAF IN COOKING	M. BRAVERMAN

Y

LOTUS LEAF	NELUMBO NUCEFERA	2 AND 4	LETTUCE	LEAF IN COOKING	M. BRAVERMAN

Y



Crop Group 5. Brassica (Cole) Leafy Vegetables

Crop Groups

US = 5           Canada  = 5          Codex  = VL & VB            Mexico
= 5	Author’s Classification of Brassica (Cole) Leafy Vegetables

Crop Groups

US = 5          Canada  = 5         Codex  = VL & VB        Mexico = 5

Rep. Commodities	Established Commodities	Validate: Y/N	Proposed
Commodity Additions/Changes	Validate: Y/N

Broccoli or cauliflower,

Cabbage, and

Mustard greens	Broccoli (090, 136)	Y	Abyssinian cabbage (002)	Y

	Broccoli/Chinese (gai lon) (091)	Y	Bok choy (085)	Y

	Broccoli raab (rapini) (092)	Y	Broccoli/Chinese (091)	Y

	Brussels sprouts (096)	Y	Broccoli raab (092)	Y

	Cabbage (105)	Y	Cabbage/Chinese (106)	Y

	Cabbage/Chinese (bok choy) (106)	Y	Cabbage Seakale (107)	Y

	Cabbage/Chinese (napa) (106)	Y	Hanover salad (276) (UNCOMMON KALES)	Y

	Cabbage/Chinese mustard (gai choy) (397)	Y	Kale/common (311)	Y

	Cauliflower (136)	Y	Mustard/wild (396)	Y

	Cavalo broccolo(090) (136)	Y	Rape (507)	Y

	Collards (188)	Y	Turnip (greens) (625)	Y

	Kale (311)	Y	Broccoli/Chinese (Gai lon) covered in Broccoli/Chinese
(091)	Y

	Kohlrabi (319)	Y	Broccoli raab (rapini) covered in broccoli raab (092)
Y

	Mizuna (397)	Y	Cabbage/ Chinese (bok choy) covered in Bok choy (085)	Y

	Mustard greens (397)	Y	Cabbage/Chinese Mustard (Gai choy) covered under
Mustard greens (397)	Y

	Mustard spinach ((397)	Y	Cabbage/Chinese (napa) covered in
Cabbage/Chinese (106)	Y

	Rape greens (507)	Y	Cavalo broccolo covered in broccoli (090)	Y



	Change term from kale to kale/common (311)	NO



	Mizuna and Mustard Spinach covered in Mustard greens (397)	Y



	Rape greens covered in Rape (507)	Y



Subgroups (Established and Proposed) for Crop Group # 5:

5A – head and stem Brassica (Established)

5B – Leafy Brassica (Established)

5C – Broccoli (Proposed as outlined in 5.6)

Subgroups for Crop Group 5: BRASSICA (COLE) LEAFY VEGETABLES

Subgroup 5A. Head & Stem Brassica Subgroup (Established)

Rep. Commodities	Commodities	Validate: Y/N

Broccoli or cauliflower and

cabbage	Broccoli; broccoli/Chinese; brussels sprouts; cabbage;
cabbage/Chinese (napa); cabbage/Chinese mustard; cauliflower; cavalo
broccolo; kohlrabi	Y

Subgroup 5B.  Leafy Brassica Greens Subgroup (Established)

Rep. Commodities	Commodities	Validate: Y/N

Mustard greens	Broccoli raab; cabbage/Chinese (bok choy);collards; kale;
mizuna; mustard greens; mustard spinach; rape greens

New: Abyssinian cabbage; Broccoli/Chinese; Cabbage/Seakale; Hanover
salad; Mustard/wild; Turnip (greens); Chinese cabbage	Y



ADDITIONS TO CROP SUBGROUP 5B BY WORKGROUP #1

Common Name	Scientific Name

	Group/SG

Placement	Rep Crop	Edible Part	Person(s) Requesting	Comments	Validate:
Y/N

FLOWERING CHINESE FLAT LEAF MUSTARD (397)

5B



	Y

TURNIP TOPS

2 and 5B	MUSTARD GREENS	LEAVES	KUNKEL	INCLUDE IN BOTH CG 2 AND 5B	Y

RADISH TOPS

2 and 5B	MUSTARD GREENS	LEAVES	KUNKEL	INCLUDE IN BOTH CG 2 AND 5B	Y

ORIENTAL RADISH TOPS

2 and 5B	MUSTARD GREENS	LEAVES	KUNKEL	INCLUDE IN BOTH CG 2 AND 5B	Y

TYFON TOPS

2 and 5B	MUSTARD GREENS	LEAVES	KUNKEL	INCLUDE IN BOTH CG 2 AND 5B	Y

RUTABAGA TOPS

2 and 5B	MUSTARD GREENS	LEAVES	KUNKEL	INCLUDE IN BOTH CG 2 AND 5B	Y

CANOLA GREENS

5B	MUSTARD GREENS	LEAVES	KUNKEL	ADD TO CROP GROUP	Y

ARUGULA TOPS

2 and 5B	MUSTARD GREENS	LEAVES	KUNKEL	INCLUDE IN BOTH	Y

CRESS GARDEN

5B	MUSTARD GREENS	LEAVES	KUNKEL	ADD TO CROP GROUP	Y

CRESS UPLAND

5B	MUSTARD GREENS	LEAVES	KUNKEL	ADD TO CROP GROUP	Y



Workgroup Worksheet

Workgroup #: ____1_______________Crop Group:
___5___________________________

Additions to Established Crop Groups and Subgroups

Common Name	Scientific Name

	Group/Subgroup Placement	Rep Crop	Edible Part	Person(s) Requesting
Comments	Validate:

Y/N

5.1 Turnip Greens	Brassica rapa

(Brassicaceae)	5B	Mustard greens	Leaves	IR-4	Move Turnip Greens from CG
2to CG 5	Y

5.2 Flat Chinese Cabbage	Brassica campestris spp.Chinensis var.
rosularis/B. rapa var. parachinensis

(Brassicaceae)	5B – Leafy Brassica greens	Mustard greens	Entire plant 
H. Chen	Monograph 085, 092, 106, 397, 507, 625

YES FOR ALL.	Y

5.3 Flowering Purple Stem Chinese Cabbage	Brassica campestris
spp.Chinensis var. rosularis/B. rapa var. purpurea

(Brassicaceae)	5B – Leafy Brassica greens	Mustard greens	Stems and
shoots	H. Chen	Monograph 085, 092, 106, 397, 507, 625	Y

5.4 Tatsoi

(Rosette bok choy)	Brassica rapa

(Brassicaceae)	5B	Mustard greens	Top	IR-4	Tatsoi is monograph 085. Add
CN Rosette Bok Choy	Y

5.5 Kale vs. Mustard Greens as rep crop	Surrogate data	5B	Mustard greens
OR KALE	Top	Canada	Use Kale as rep crop in place of Mustard greens for
Canada Crop Group 5	Y

5.6 Broccoli or Cauliflower subgroup	New Subgroup	5C	Broccoli or
Cauliflower	Tops

	IR-4	Include Broccoli, Chinese Broccoli, BROCCOLI RAAB,Cabbage,
Cauliflower, Chinese mustard

BROCCOLI OR CAULIFLOWER	Y



Proposed Crop Group A: Stalk and Stem Vegetables

Current Crop Group

US = Miscellaneous      Canada = None      Codex = VS      Mexico = None

Author’s Commodity List (Greenbook)

Greenbook monograph number follows the crop name	Validate: Y/N

Airpotato (006) – NOXIOUS WEED	NO

Artichoke/globe (030)	Y

Asparagus (035)	Y

Bamboo (042, 253)	Y

Japanese knotweed (302)	Y

Palm heart (432)	Y

Udo (627)	Y

Water bamboo (643)    MOVE TO AQUATIC STALK AND STEM VEG. 4C	Y



Subgroups (Proposed) for Crop Group ‘A’:

Aa – Stem (Proposed)

Ab – Stalk and Stem (Proposed)

Proposed Subgroups for Crop Group A

 Subgroup : Aa, Stem Subgroup (Proposed)

Rep. Commodities	Commodities	Validate:Y/N

Asparagus	Airpotato; Asparagus; Bamboo; Japanese knotweed; Palm heart;
Udo; Water Bamboo 	Y



Proposed Subgroup : Ab, Stalk and Stem Subgroup (Proposed)

Rep. Commodities	Commodities	Validate:Y/N

Asparagus and Artichoke	Artichoke; Airpotato (COVERED UNDER YAM);
Asparagus; Bamboo; Japanese knotweed; Palm heart; Udo; Water Bamboo	Y



Workgroup Worksheet

Workgroup #: ___1_______________	Crop Group: ___A  (Stalk and Stem
Vegetables)__

Additions to Proposed Crop Groups and Subgroups

Common Name	Scientific Name

	Group/Subgroup Placement	Rep Crop	Edible Part	Person(s) Requesting
Comments	Validate:Y/N

A.1 Bamboo Shoot	Bambusoideae spp. 

(Poaceae)	A	Asparagus	Young shoots	H. Chen

Y

A.2 Chinese Toon	Toona sinensis

(Meliaceae)	A	Asparagus	Young shoots	H. Chen

AI

A.3 Common Cattail	Typha latifolia

(Typhaceae)	A

AQUATIC	Artichoke	Buds	H. Chen	SEE 4C	Y

A.4 Euryale	Euryale ferox

(Nymphaeaceae)	A

AQUATIC	Asparagus	Young leaf stalks	H. Chen	SEE 4C	Y

A.5 Water Bamboo	Zizania latifolia/Z. caduciflore

(Poaceae)	A

AQUATIC	Asparagus	Stems	H. Chen	SEE 4C	Y

A.6 Wild Rice

STEM	Zizania aquatica

(Poaceae)	A

AQUATIC	Asparagus	Stems	H. Chen	SEE 4C

MONOGRAPH 681	STEMS

Y

A.7 Asparagus	Asparagus officinalis

(Liliaceae)	A	Asparagus	Spear	A. Schreiber (WA)	Is Group 4 better?

NO	Y

A.8 Artichoke, Globe	Cynara cardunculus

(Asteraceae)	A	Artichoke	Buds	IR-4	Monograph 031	Y

A.9 Agave

	Agave spp.

(Agavaceae)	A	Artichoke	Base of plant	IR-4	COVERED BY OTHER CROP GROUP
‘M’, OR CUCURBITS	Y

ADDITIONS TO  PROPOSED CROP GROUP A BY WORKGROUP #1

JAPANESE KNOTWEED	POLYGONUM CUSPIDATUM	A	ASPARAGUS	YOUNG STEM	MIYAZAKI
MONOGRAPH 302	Y

LOTUS STEM	NOLUMBO NUCIFERA	A	ASPARAGUS	STEM	M. BRAVERRNAN	MONOGRAPH 347
Y

MIOGA, BUD	ZINGIBER MIOGA	4B AND CG A	ASPARAGUS	FLOWER BUDS AND YOUNG
SHOOTS	S. MIYAZAKI	GARNISH USE	Y

NOPAL CACTI IN CACTI GROUP. REP. 

	PRICKLY PEAR

	SEE PROPOSED CROP GROUP M	Y



WG #1.6 12/16/02



ATTACHMENT 4.  MONOGRAPHS – LEAFY VEGETABLES

(016)

1. Amaranth 

Amaranthaceae

Amaranthus spp.

1. Spiny amaranth (bledo, pakai kuku, blero, thorny pigweed, edlebur,
spiny amaranth thorny amaranth, ci xian, épinard cochon, épinard
malabre, dorniger Fuchsschwanz, Malabarspinat, katemath, bredo-bravo,
bredo-de-espinho, carurú-de-espinho, caruru-bravo, bledo espinoso,
espinaca de Malabar (GRIN, MARKLE)]

Amaranthus spinosus L.

1. Spleen amaranth [ibondwe, bledo, brède de Malabar, carurú, bledos
malezas, pira (GRIN, MARKLE)] 

Amaranthus dubius C. Mart. ex. Thell.

1. Slim amaranth [vlete, smooth pigweed, Prince of Wales'-feather,
prince's-feather, prince's-feather amaranth, qian sui gu, chua, ramdana,
alegría, huantli (GRIN, MARKLE)]

Amaranthus hypochondriacus L. (syn: A. frumentaceus Buch.-Ham. ex Roxb.,
A. hybridus var. erythrostachys Moq., A. hybridus var. hypochondriacus
(L.) B. L. Rob., A. leucocarpus S. Watson)

1. Bush greens [bledo, red amaranth, purple amaranth, achita,
African-spinach, blood amaranth, caterpillar amaranth, red shank,
Sudan-spinach, amarante étalée, queue de renard, Rispenfuchsschwanz
(GRIN, MARKLE)]

Amaranthus cruentus L. (syn: A. chlorostachys Willd, A. hybridus subsp.
cruentus (L.) Thell, A. paniculatus L.)

1. Slender amaranth [green amaranth, pakai, cararu, bledo, pigweed,
tropical green amaranth, zhou guo xian, amarante verte, grüner Amarant,
bredo, carurú-comum, carurú-de-mancha, carurú-de-porco,
carurú-de-soldado (GRIN, MARKLE)]

Amaranthus viridis L. (syn: .A. gracilis Desf.,   HYPERLINK
"http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?414363" \o "Link to
GRIN synonym report for Euxolus viridis"  Euxolus viridis  (L.) Moq.)

2. Tropical annual herbs, some species growing up to 2 m (6.6 ft),
mostly native to Central and South America.  Several species are
naturalized in the U.S., particularly A. cruentus, and many are also
grown in Asia, India, and Africa.  The taxonomy is confused, and there
may be additional, obscure species also valued as vegetables.  They
typically grow erect, with fairly large, alternate leaves and bear
numerous small flowers on terminal and axillary spikes.  They also
produce small, highly nutrious seeds which are used as a grain, much
like quinoa, to which it is closely related.  Types grown specifically
for vegetable use produce less seed than those selected specifically for
seed production.  The foliage is used as a vegetable and almost
exclusively eaten cooked (MARKLE, MANSFELD, GRIN, EFLORA, RUBATSKY,
WIKIPEDIA).

3. Crop Data:

a. Season:  In the U.S., grows best in summer heat (WIKIPEDIA). 

b. Cultivation:  Grown primarily from seed, accepts a wide range of
soils, and prefers a hot sunny position.  Harvest either by pulling the
plant from the roots or successive cuttings of the leaves every 7-10
days to delay flowering (PLANT FOR A FUTURE, RUBATSKY).

c. Availablity in the marketplace:  Not very common in the U.S. but can
be found in some ethnic markets. Very prevalent in Asia, Indian, and
parts of Africa.

d. Preparation for cooking:  Ocassionally very young leaves are eaten
raw; otherwise fresh leaves are steamed, boiled, or sautéed
(SCHNEIDER). 

e. Nutritional aspects:  Rich in many essential vitamins and minerals;
may be high in nitrates if grown on soil that has been heavily
fertilized (PLANTS FOR A FUTURE, RUBATSKY)

f. Medicinal aspects:  No data. 

g. Crop Photos:

4. Production in U.S.:  No data, but several species grow as a weed in
the U.S.

5. Other production regions:  India, Africa, Asia, Central America, and
South America (MANSFELD, MARKLE, RUBATSKY).

6. Use:  Vegetable, pot herb, grain, fodder, dye (MARKLE, MANSFELD,
EFLORA).

7. Part(s) of plant consumed:  Leaves and young stems; some seeds

8. Portion analyzed/sampled:  Tops (leaves and stems)

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy Vegetables, Leafy green
subgroup 4A

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables),VL 0460, Amaranth

d. EPA Crop Definition:  None

10. References:  GRIN, CODEX, MARKLE, MANSFELD, SCHNEIDER, RUBATSKY,
WIKIPEDIA, PLANTS FOR A FUTURE, EFLORAS

11. Production Map:  Found in all EPA production regions. 

12. Plant Codes:

a. Bayer Code:  AMACR (A. cruentus and A. hybridus), AMADU (A. dubius),
AMASP (A. spinosa), AMAVI (A. viridis), AMACH (A. hypochondriacus)

(014)

1. Amaranth, Chinese [Joseph’s-coat, amaranto, caliloo, calilu, edible
amaranth, bush greens, Chinese amaranth, amaranth, leafy amaranth, hon
toi moi, tampala, Chinese spinach, aupa, summer-poinsettia, xian,
amarante comestible, amarante tricolore, Gemüseamarant, math, hageito,
hiyu, moco de pavo (GRIN, MARKLE)]

Amaranthaceae

Amaranthus tricolor L. [syn: A. gangeticus L., A. melancholicus,  
HYPERLINK "http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?2794" \o
"Link to GRIN synonym report for Amaranthus gangeticus var.
melancholicus"  A.  gangeticus var. melancholicus  (L.),   HYPERLINK
"http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?2798" \o "Link to
GRIN synonym report for Amaranthus mangostanus"  A. mangostanus ,  
HYPERLINK "http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?2801" \o
"Link to GRIN synonym report for Amaranthus polygamus"  A. polygamus 
L.,   HYPERLINK
"http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?104981" \o "Link to
GRIN synonym report for Amaranthus tricolor subsp. mangostanus"  A.
tricolor subsp. mangostanus  (L.),   HYPERLINK
"http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?104982" \o "Link to
GRIN synonym report for Amaranthus tricolor subsp. tristis"  A. tricolor
subsp. tristis  (L.) (GRIN)]

2. A short lived tropical annual, native to Southeast Asia.  It reaches
30-90 cm (1-3 ft) tall with leaves up to 15.2 cm (6 in).  It produces
small flowers on terminal and axillary spikes, and small, edible seeds. 
This species is particularily valued for its foliage throughout Asia and
the Pacific islands, from Japan to New Guinea.  It is adapted to
temperate growing climates as well as the tropics, and is escaped as a
weed in many places, including the U.S.  The color of the foliage varies
greatly and some brightly colored varieties are grown as ornamentals. 
For food use varieties, leaves and young sprouts are eaten both cooked
and fresh.  The stems are also consumed in places, particularly India. 
This species is highly nutiritious and valued for food since ancient
times.  The seeds of this species may also be eaten as a grain, but this
is not a common use (MARKLE, MANSFELD, WIKIPEDIA, YAMAGUCHI, PLANTS FOR
A FUTURE). 

3. Crop Data:

a. Season, seeding to harvest:  3 to 6 weeks (MARKLE).

b. Cultivation:  Propagated by seed in ligh, well drain soils. 
Seedlings can be transplanted after 2-3 weeks.  Mature plant spacing is
30-40 cm (12-14 in), and whole plants may be harvested when they reach
15-20 cm (6-8 in).  Cuttings of leaves every 7-10 days increase yields
and delay flowering (YAMAGUCHI, MARKLE).

c. Availablity in the marketplace:  Can be found in the U.S. in ethnic
markets or areas with a large Asian population.  Commonly available
fresh throughout Asia. 

d. Preparation for cooking:  Leaves are used fresh, salted, or stewed
(MANSFELD).

e. Nutritional aspects:  Contains large amounts of protein, fiber, and
vitamins A and C.  Also contains high amounts of oxalic acid which
inhibits the absorption of calcium and zinc should be avoided or eaten
in moderation by people with kidney disorders, gout, or rheumatoid
arthritis (YAMAGUCHI, WIKIPEDIA).

f. Medicinal aspects:  Some folk remedy use (PLANTS FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.:  No data.  Mainly a weed or ornamental, some
cultivation for food by Asian immigrants on a small scale (MARKLE,
MANSFELD).

5. Other production regions:  Asia, particularly S and SE Asia
(MANSFELD).

6. Use:  Vegetable (cooked and fresh), dye, ornamental, grain, medicinal
(PLANTS FOR A FUTURE).

7. Part(s) of plant consumed:  Young stems and leaves. 

8. Portion analyzed/sampled:  Tops (leaves and stems).

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
vegetables) group, Leafy greens subgroup 4A.

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables),VL 0460, Amaranth

d. EPA Crop Definition:  None

10. References:  GRIN, CODEX, MARKLE, MANSFELD, PLANTS FOR A FUTURE,
WIKIPEDIA, YAMAGUCHI

11. Production Map:  EPA Crop Production Regions 1, 2, 3, 4, and 5

12. Plant Codes:

a. Bayer Code: AMATR

1. Aster, Indian (PLANTS)

Asteraceae

Kalimeris indica (L.) Sch. Bip.

2. A rhizomatous perennial herb, native to southern and eastern China
(particularly the Yangtze region).  Puplish, sparsely hairy stems grow
erect, up to 60 cm (23.6 in), with new shoots emerging from the
rootstock.  The leaves are alternate, wide and toothed on the end and
tapering toward the base, although the leaf shape can vary greatly and
different named types exist based on the leaves.  The flower heads are
about 2.5 cm (1 in) across, with purple-violet ray flowers and yellow
tubular florets.  The young shoots and young rosette leaves are eaten
cooked, in soups, salads, or stir-fries.  It is usually gathered from
the wild and rarely cultivated, although some cultivation exist outside
of Shanghai, where it is particularly popular.  It is typically found
along roadsides, river banks, and lowland meadows.  The whole plant,
fresh or dried, is used medicinally and in teas in Asia (CHEN 2001,
MANSFELD, HU 2005).

3. Crop Data:

a. Season, harvest:  Spring, prior to flowering (CHEN 2001, HU 2005).

b. Cultivation:  In the wild plants reproduce by seeding or vegetatively
by tillering. Prefers damp soils and the foliage is not frost hardy. 
The root of the plant survives the winter and produces new shoots in the
spring (CHEN 2001).

c. Availablity in the marketplace:  No data in the U.S., but found
locally where it is grown (HU 2005).

d. Preparation for cooking:  Plant is always cooked for culinary
consumption (CHEN 2001).

e. Nutritional aspects:  No data.

f. Medicinal aspects:  Used in traditional asian medicine (MANSFELD,
CHEN 2001).

g. Crop Photos:

4. Production in U.S.:  No data.

5. Other production regions:  Jiangsu (particularly near Shanghai),
Zhejiang, and Anhui provinces of China (CHEN 2001).

6. Use:  Vegetable, medicinal (MANSFELD 2001)

7. Part(s) of plant consumed:  Young shoots/leaves before flowering

8. Portion analyzed/sampled:  Young shoots/leaves before flowering

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  MANSFELD, CHEN 2001, HU 2005

11. Production Map:  EPA Crop Production Region 13

12. Plant Codes:

a. Bayer Code:  KASIN



1. Blackjack [cobblers'-pegs, hairy beggar-ticks, Spanish-needles,
bident hérissé, bident poilu, herbe d'aiguill, Zweizahn,
carrapicho-de-agulha, picão-preto, bidente piloso, mozote (GRIN)]

Asteraceae

Bidens pilosa L.

2. An erect annual plant growing to 1 m (3.3 ft), growing as a weed
throughout much of the tropical world, but also found in more temperate
climates of North America.  Usually hairy with opposite leaves pinnately
divided into 3-5 leaflets with toothed margins and a winged petiole. 
Flowers are composite, orange or yellow and seeds are a prickly burr. 
Leaves are used as a vegetable and for medicinal purposes in parts of
Asia and Africa.  It is under some cultivation in Africa but mainly is
gathered from the wild.  In Africa the leaves are used to make sauces,
and may be dried, powdered and stored through the dry season.  It is one
of the few vegetables available during the rainy season.  The flowers
are used in the Philippines to make alcohol (MANSFELD, GRUBBEN 2004,
IEWF, WIKIPEDIA, PLANTS FOR A FUTURE). 

3. Crop Data:

a. Season, emergence to havest:  Four to six weeks (GRUBBEN 2004).

b. Cultivation:  Sow from seeds.  Grows well in disturbed areas and poor
soils, in full or partial sun.  Mostly harvested from the wild (GRUBBEN
2004, PLANTS FOR A FUTURE).

c. Availablity in the marketplace:  Mostly local markets in Africa and
parts of Asia.

d. Preparation for cooking:  Leaves are eaten fresh, cooked, or dried
and ground into a powder for use later (GRUBBEN 2004).

e. Nutritional aspects:  Good source of iodine (PLANTS FOR A FUTURE).

f. Medicinal aspects:  Many uses in folk medicine, particularly to treat
wounds and bacterial or fungal infections (PLANTS FOR A FUTURE, GRUBBEN
2004).

g. Crop Photos:

4. Production in U.S.:  No data; grows as a weed in some temperate
forests.

5. Other production regions:  Cultivated in Nigeria, Benin, and
Zimbabwe; otherwise found and used throughout the tropics.

6. Use:  Vegetable, animal fodder, medicinal, dye, insecticide, tea,
alcohol (GRUBBEN 2004, MANSFELD).

7. Part(s) of plant consumed:  Leaves

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 4321, Blackjack

d. EPA Crop Definition:  None

10. References:  MANSFELD, IEWF, GRUBBEN 2004, WIKIPEDIA, PLANTS FOR A
FUTURE).

11.	Production Map:  EPA Crop Production Regions 1, 2, 3, 4, 5, 6, 8, 9,
10, 11, 12, and 13

12. Plant Codes:

a. Bayer Code: BIDPI



1. Cat’s Whiskers [African spider-flower, bastard-mustard, feuilles
caya, mozambé, acaya, mouzambi, volatín (GRIN)]

Cleomaceae

Cleome gynandra L. (syn: Cleome pentaphylla L., Gynandropsis gynandra
(L.) Briq., Gynandropsis pentaphylla (L.) DC.)

2. An erect annual herb, native to Asia but naturalized throughout the
tropics and is particularly grown in Africa.  It can grow up to 1.5 m
(4.9 ft) in height.  The stem and leave stalks are sticky with glandular
hairs.  Leaves are palmately compound, with 3-5 leaflets.  The leaf
petiolie is long and the leaflets radiate from the tip of the leaf stalk
and taper toward the base.  The inflorescence is showier, with many pink
or white flowers.  The leaves are valued as a nutritious bitter
vegetable in Africa, parts of Southeast Asia, and the Caribbean.  The
leaves may be eaten fresh, but due to their bitterness are usually
cooked, fermented, or pickled.  They may also be dried.  They are often
cooked with other African leafy vegetables, such as cowpea, amaranth,
and black nightshade.  In India it is used to flavor sauces, as a
potherb, and in Thailand it is used to make a fermented food product
called 'pak-sian-dong.  The seeds may be used like mustard seeds, and
also yield an edible oil (MANSFELD, NEW CROPS AUSTRALIA, WIKIPEDIA,
PLANTZAFRICA).

3. Crop Data:

a. Season, harvest:  4-6 weeks after seedling emergence, may continue
for 4-5 weeks (NEW CROPS AUSTRALIA).

b. Cultivation: Propagation by seed.  Requires full sun, temperatures of
18-25 °C, and fertile soil from sandy loam to clay loam (NEW CROPS
AUSTRALIA).

c. Availablity in the marketplace:  Rare to unknown outside its range.

d. Preparation for cooking:  Leaves are boiled, dried, pickled, or
fermented (MANSFELD, NEW CROPS AUSTRALIA).

e. Nutritional aspects:  Rich in vitamins A and C, as well as in calcium
and iron (NEW CROPS AUSTRALIA).

f. Medicinal aspects:  Used in some traditional medicines as an
analgesic and anti-inflammatory (NEW CROPS AUSTRALIA).

g. Crop Photos:

4. Production in U.S.:  No data.

5. Other production regions:  Some cultivation Africa, Southeast Asia,
the Carribbean (MANSFELD).

6. Use:  Leaf vegetable, pickles, potherb, medicinal, insect repellant
(MANSFELD, NEW CROPS AUSTRALIA).

7. Part(s) of plant consumed:  Leaves and seeds.

8. Portion analyzed/sampled:  Leaves. 

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, MANSFELD, NEW CROPS AUSTRALIA, WIKIPEDIA,
PLANTZAFRICA

11. Production Map:  EPA Crop Production Regions 1, 2, 3, 4, 6, 8, and
13.

12. Plant Codes:

a. Bayer Code:  GYAGY



1. Cham-chwi [Shirayama-giku, chamchwi (GRIN)]

Asteraceae 

Doellingeria scabra (Thunb.) Nees (Syn: Aster scaber Thunb.)

2. Perennial herb 1-1.5 m (3.3-4.9 ft) tall native to eastern Asia. 
Growth habit is typical of other asters with large radical leaves,
triangular-ovate up to 12 cm (4.7 in) long on long petioles, then
progressively smaller, more ovate leaves with shorter petioles on
branching stems above.  Flowers are composite white and yellow, typical
of the family; fruit is a small achene.  In Korea and China this plant
is cultivated or gathered from the wild for its young leaves and shoots
in the early spring (JUNG 2011, MANSFELD, HU 2005, AUSSIE GARDENING).

3. Crop Data:

a. Season, harvest:  Very early spring before bolting (JUNG 2011).

b. Cultivation:  Hardy to zone 7.  Succeeds in most moist, well-drained
soils in a sunny or partially shaded position.  Naturally a woodland or
hillside plant.  Propagated by seed or by division.  Does best when
seeds are pre-chilled prior to germination (AUSSIE GARDENING). 

c. Availability in the marketplace:  Grows throughout China and east
Asia, particular in northern areas. 

d. Preparation for cooking:  Young basal leaves and shoots are used
fresh in making salads or as a potherb (JUNG 2011, MANSFELD, HU 2005).

e. Nutritional aspects:  No data.

f. Medicinal aspects:  No data.

g. Crop Photos:

4. Production in U.S.:  No data.

5. Other production regions:  Korea, China, Japan (HU 2005, JUNG 2011,
AUSSIE GARDENING)

6. Use:  Salad green, potherb (HU 2005, JUNG 2011)

7. Part(s) of plant consumed:  Young leaves and shoots before bolting.

8. Portion analyzed/sampled:  Young leaves and shoots before bolting.

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, JUNG 2011, MANSFELD, HU 2005, AUSSIE GARDENING

11. Production Map:  No specific entry. 

12. Plant Codes:

a. Bayer Code: ASTSC (as Aster scaber)

	

1. Cham-na-mul

Apiaceae

Pimpinella calycina Maxim. (syn: Aegopodium brachycarpum (Kom.)
Schischk., Pimpinella brachycarpa (Kom.) Nakai, Pimpinella calycina var.
brachycarpa Kom., Spuriopimpinella brachycarpa (Kom.) Kitag.,
Spuriopimpinella calycina (Maxim.) Kitag.)

2. A perennial plant native to eastern Asia, reaching up to 1.2 m (3.9
ft) in height.  Stem is erect and branched.  Leaves are mostly glabrous
and two or three times pinnate with pinnatifid leaflets, each 3-14 cm
(1.2-5.5 in) long, ovate-rhomboid and single or doubly serrate borne on
longer petioles below and nearly sessile near the top.  Flowers are
small, white, and borne in terminal compound umbels typical of the
family.  Fruits are tiny mericarps with very slight ribbing, 3 mm (0.1
in) in diameter.  Cultivated and gathered from the wild as a leafy
vegetable in Korea, and gathered from the wild in China (MANSFELD, HU
2005, JUNG 2011, EFLORAS).

3. Crop Data:

a. Season, harvest:  April and June, prior to flowering (HU 2005).

b. Cultivation:  Mainly gathered from the wild, prefers thickets and
grassy slopes in its natural habitat (EFLORAS).

c. Availability in the marketplace:  Local only, primarily in China and
Korea.

d. Preparation for cooking:  Young leaves are used in making salads and
in the production of some kind of kimchi in Korea.  In China the plants
may be blanched, cut, and pickled in brine (HU 2005, JUNG 2011,
MANSFELD).

e. Nutritional aspects:  No data

f. Medicinal aspects:  No data

g. Crop Photos:

4. Production in U.S.:  No data.

5. Other production regions:  Eastern Russia, northeasten China, Korea,
and Japan (MANSFELD)

6. Use:  Leafy vegetable (fresh or cooked)

7. Part(s) of plant consumed:  Tops (leaves and stems)

8. Portion analyzed/sampled:  Tops (leaves and stems)

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, MANSFELD, HU 2005, JUNG 2011, EFLORAS

11. Production Map:  No specific entry. 

12. Plant Codes:

a. Bayer Code:  No specific entry.

	



(148)

1. Chervil [garden chervil, cerfeuil, cerfeuil cultivé, Kerbel,
cerefólio, cerafolio, perifollo (GRIN)]

Apiaceae

Anthriscus cerefolium (L.) Hoffm. (syn: Anthriscus longirostris Bertol.)

2. Chervil is a biennial plant (although often grown as an annual),
native to Eurasia and northern Africa.  The plants reach a height of
0.3-0.6 m (1-2 ft).  The leaves are much compounded, in general
resembling parsley.  Garden forms with curled leaves are available. 
Chervil is grown for its pungent, aromatic and decorative leaves, which
are used fresh in salads, fresh or dried as a potherbs, and as a
garnish.  One of the fine herbes of French cookery (which include basil,
chives, parsley, sage, savory and tarragon), chervil has been cultivated
since the early days of the Roman Empire.  The leaves have an anise-seed
flavor, and the flowers are also, occasionally, used as an herb (MARKLE,
MANSFELD, SPICE PAGES, PLANTS FOR A FUTURE).

3. Crop Data:

a. Season, seed to first harvest:  6 to 8 weeks, and several harvests
may be made (MARKLE).

b. Cultivation:  Requires well drained soil and relatively cool
conditions or will go quickly to seed (PLANTS FOR A FUTURE).  

c. Availability in the marketplace:  Common in Europe, U.S., and parts
of Asia and the Middle East. 

d. Preparation for cooking:  Leaves are used fresh or dried (SPICE
PAGES).

e. Nutritional aspects:  No data.

f. Medicinal aspects:  Not much used medicinally (PLANTS FOR A FUTURE).

g. Crop photos: 

4. Production in U.S.:  Cultivated in the U.S. to a limited extent
(MARKLE).

5. Other production regions:  Cultivated in Mediterranean region and
Russia (MARKLE).

6. Use:  Seasoning, vegetable, garnish, ornamental (PLANTS FOR A FUTURE,
MANSFELD).

7. Part(s) of plant consumed:  Leaves, flowers

8. Portion analyzed/sampled:  Leaves (fresh and dried)

9. Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A and Crop Group 19 (dried)

b. EPA Crop Group (Group & Subgroup):  Crop Group 4: Leafy vegetables
(except Brassica vegetables) group, Leaf petiole subgroup 4B; Herbs and
spices (19A) (dried)

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0465, Chervil

d. EPA Crop Definition:  None

10. References:  GRIN, CODEX, MARKLE, MANSFELD, SPICE PAGES, PLANTS FOR
A FUTURE

11. Production Map:  EPA Crop Production Regions 1, 2, 5, 7, 9, 11 and
12

12. Plant Codes:

a. Bayer/EPPO Code:	ANRCE	



1. Chipilin [castanet-plant, long-beak rattlepod, chipilín de comer
(GRIN)]

Fabaceae

Crotalaria longirostrata Hook & Arn. 

2. An erect, subtropical perennial which grows as an annual in temperate
climates.  It has divided leaves with three, ovate and entire leaflets
and a long, thin petiole.  Chipilin bears dry pods, and scatters seed
over a large range.  It is considered a noxious invasive weed in the
U.S.  It is primarily found in Hawaii.  However, in southern Mexico and
much of Central America is is considered a tasty and nutritious leafy
vegetable, both cultivated and gathered from the wild.  It is used as a
potherb to flavor soups and to add flavor and color to dough for tamales
and other traditional dishes (MANSFELD, WIKIPEDIA, UMASS VEGETABLE, RED
TOMATO).

3. Crop Data:

a. Season:  Summer (UMASS VEGETABLE).

b. Cultivation:  Direct seed or transplants if growing in an area with a
shorter growing season.  Not frost tolerant (UMASS VEGETABLE).

c. Availablity in the marketplace:  Common in Central America, Mexico,
and any area with a large number of immigrants from that region.  Being
researched for broader markets in the Northeast U.S. 

d. Preparation for cooking:  Leaves and young shoots are nearly always
eaten cooked, usually by boiling or sautéing.  Chiplin may also be
dried as a seasoning, or added to dough for flavor and color (RED
TOMATO, MANSFELD).

e. Nutritional aspects:  Rich in iron, calcium and beta carotene (RED
TOMATO).

f. Medicinal aspects:  No data.

g. Crop Photos:

4. Production in U.S.:  Massachusetts (UMASS VEGETABLE, RED TOMATO).

5. Other production regions:  Throughout much of southern Mexico and
Central America to Honduras. Exported, frozen, from Guatemala (ALLEN
2007).

6. Use:  Potherb, vegetable, seasoning, food coloring (MANSFELD, RED
TOMATO)

7. Part(s) of plant consumed:  Leaves and young shoots

8. Portion analyzed/sampled:  Leaves 

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  UMASS VEGETABLE, RED TOMATO, MANSFELD, WIKIPEDIA

11. Production Map:  EPA Crop Production Region 13

12. Plant Codes:

a. Bayer Code:  CVTLO

(156)

1. Chrysanthemum, Edible-leaved [pua-pake, margarita, crisantemo
(MARKLE)]

Asteraceae 

Glebionis spp.

1. Chrysanthemum, garland [shungiku, tan o, kor tongho, chopsuey,
tongho, Japanese greens, chop-suey-green, crown daisy, garland
chrysanthemum, Japanese-green, tongho, antimonio, mirabeles, moya (GRIN,
MARKLE)]

Glebionis coronaria (L.) Cass. ex Spach (syn: Chrysanthemum coronarium
L., Chrysanthemum coronarium var. spatiosum L. H. Bailey, Chrysanthemum
roxburghii Desf., Chrysanthemum spatiosum (L. H. Bailey) L. H. Bailey,
Glebionis roxburghii (Desf.) Tzvelev)

1. Corn chrysanthemum [tangho, tongho, corn marigold, marguerite dorée,
Saatwucherblume, malmequer, corona de Rey (GRIN, MARKLE)]

Glebionis segetum (L.) Fourr. (syn: Chrysanthemum segetum L.)

1. Tricolor chrysanthemum [shungiku]

Glebionis carinata (Schousb.) Tzvelev (syn: Chrysanthemum carinatum
Schousb., Ismelia carinata (Schousb.) Sch. Bip.)

2. Annual herbaceous plant 30-91 cm (1-3 ft) tall, originally native to
the Mediterranean region, but now primarily grown in Asia for use as a
leafy vegetable.  The leaves are highly variable and there are three
distinct varieties:  small-leaf, which has feathery, deeply cut leaves,
is strongly flavored, low yielding with small leaves and an upright
growth form, and most popular in Northern China; large-leaved, which has
much thicker, only slightly serrate leaves, bushier growth, a mild
flavor, and is grown throughout China; and the intermediate which has
moderately cut, dark green leaves, and is high yielding and tolerant of
both warm and cool climates.  The flowers are small, yellow, and
resemble daisies.  The radical leaves and yound tender stems are used
fresh or cooked as a vegetable throughout China, Japan, Korea, and other
Asian countries where its is considered a common man’s vegetable. 
Popular in Europe in the Middle Ages, it is now relatively rare in the
West although beginning to gain popularity in markets with a large Asian
population.  The leaves are aromatic and become more strongly flavored
and bitter the older they are, so tender young leaves are often favored.
 The flowers are also edible, although the center is very bitter so
normally only the outer petals are used (MANSFELD, HU 2005, LARKCOM,
PLANTS FOR A FUTURE, MARKLE).

3. Crop Data:

a. Season, seeding to harvest:  First cuttings can be made 6-8 weeks
after seeding and continue for up to 3 months (LARKCOM).

b. Cultivation:  A cool season plant, grows best in early spring and
late fall.  In some climates may be grown through the winter, outside or
under protection such as hoops houses or cold frames.  Grows readily
from seeds, although cuttings may also be used.  Tolerates a wide range
of soil conditions and requires full sun.  Space plants (10 cm) 4 in
apart in garden, harvest multiple times by cutting back stems and
pinching off flower buds to prevent leaves from turning bitter.  May
self sow (LARKCOM, PLANTS FOR A FUTURE, SPLITTSTOESSER).

c. Availablity in the marketplace:  Common throughout much of Asia;
rarer elsewhere although can be found in Asian speciality stores in the
U.S. and other countries. 

d. Preparation for cooking:  Young leaves and stems are used fresh in
salads, to flavor soups and stocks, boiled, or stir-fried.  In Japan,
Chrysanthemum greens are used in tempura (LARKCOM).

e. Nutritional aspects:  Rich in vitamin B and other minerals (KITAZAWA
SEED).

f. Medicinal aspects:  Various traditional remedies, particularly
disorders of the stomach (PLANTS FOR A FUTURE).

g. Crop Photos:

4.Production in U.S.:  No data, but some cultivation in home gardens
around the Boston area (HU 2005). 

5. Other production regions:  China, Japan, Korea (MARKLE).

6. Use:  Pot herb, salad green, vegetable, medicinal

7. Part(s) of plant consumed:  Leaves and tender shoots

8. Portion analyzed/sampled:  Tops



9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
leafy vegetables) group, Leafy greens subgroup 4A.

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0479, Japanese greens

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, HU 2005, LARKCOM,
SPLITTSTOESSER, PLANTS FOR A FUTURE, KITAZAWA SEED

11. Production Map:  EPA Crop Production Regions 1, 2, 3, 4, 5, 10, 11,
and 12

12. Plant Codes:

a. Bayer Code:  CHYCO (C. coronarium), CHYSE (C. segetum)



(194)

1. Corn salad	

Valerianaceae

Valerianella spp.

1. Lamb’s lettuce [fetticus, European corn salad, mache, doucette,
lechuga de campo, valérianelle, Feldsalat, Rapunzel, alface (GRIN)]

Valerianella locusta (L.) (syn: Valeriana locusta L.,  Valerianella
olitoria (L.) Pollich)

1. Italian Corn salad [hairy-fruited cornsalad, mâche d'Italie,
italienisches Rapünzchen, alface-de-Alger, valerianela de Italia
(GRIN)]

Valerianella eriocarpa Desv.

2. Biennial herb native to Europe, North Africa, and Western Asia.  The
plant grows in a basal rosette of round to spoon-shaped leaves up to 6
in (15.2 cm) long.  The whole rosette is never more than 1 ft (0.3 m)
across.  The rosette grows the first year, and the second year the seed
stalk appears, although it may bolt the same year if heat is excessive. 
The leaves are tender, smooth, and slightly succulent, with a sweet,
mild flavor and delicate texture.  It is extensively grown in Europe and
parts of China as a cool season salad vegetable, but is still relatively
rare in the U.S., although it has become naturalized on both the east
and west coasts.  It is a cool season plant, and can be grown all year
round in some cool temperate areas.  Italian corn salad is somewhat more
heat-tolerant than V. locusta, but is correspondingly more bitter.
Flowers and flowering stems also edible (MARKLE, HU 2005, WIKIPEDIA,
FLORDATA, PLANTS FOR A FUTURE).

3. Crop Data:

a. Season, seeding to harvest:  2 to 3 months (MARKLE).

b. Cultivation:  Requires cool temperatures. Sow directly from seed. 
Seeds do not germinate in warm weather. Plant 2-4 weeks before last
frost in spring or at time of first frost in fall.  May be grown over
winter in warmer climates.  Grows well in most soils, but prefers a
light, rich soil and sunny position (although some shade can be
beneficial during warmer months).  Will often self sow (PLANTS FOR A
FUTURE, FLORIDATA).

c. Availability in the marketplace:  Popular throughout Europe and parts
of China.  Gaining popularity in the U.S. in gourmet markets and
high-end restaurants.  

d. Preparation for cooking:  Usually eaten fresh in salads but in China
sometimes stirfried (FLORIDATA, HU 2005).

e. Nutritional aspects:  No data.

f. Medicinal aspects:  No data. 

g. Crop Photos:

4. Production in U.S.:  No data, but some production in New York, Maine,
and Florida (MARKLE).

5. Other production regions:  Europe and parts of China, particularly
around Shanghai (MARKLE, HU 2005).

6. Use:  Salad, occasionally potherb/stirfry (MARKLE).

7. Part(s) of plant consumed:  Leaves

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
leafy vegetables) group, Leafy greens subgroup 4A.

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0470, Corn salad

d. EPA Crop Definition:  None

10. References: GRIN, MARKLE, HU 2005, WIKIPEDIA, FLORIDATA, PLANTS FOR
A FUTURE

11. Production Map:  EPA Crop Production Regions 1, 2, 4, 5, 7, 9, 10,
11, and 12

12. Plant Codes:

a. Bayer Code: VLLER (V. eriocarpa), VLLLO (V. locusta)

1. Cosmos [Ulam raja, King’s salad (WIKIPEDIA)]

Asteraceae

Cosmos caudatus Kunth

2. An annual herb, found worldwide throughout the tropics and growing up
to 2 m (6.6 ft) in height. It has much divided, deeply cut leaves and a
light green, succulent stem slightly tinged with purple.  The ray
florets are white, pink, or purple.  Cosmos has a distinct smell,
similar to turpentine, and its edible foliage and young shoots have a
very strong flavor.  It is eaten primarily in Southeast Asia and parts
of Central America, and may be considered a weed elsewhere.  In
Malayasia it is also used medicinally (MANSFELD, WIKIPEDIA, RUBATSKY).

3. Crop Data:

a. Season:  No data. 

b. Cultivation:  Requires a warm climate (WIKIPEDIA)

c. Availablity in the marketplace:  Rare to unknown in this country. 
Mostly found in Southeast Asia, particularly Mayasia. 

d. Preparation for cooking:  Eaten primarily, if not exclusively raw, it
often used in “Ulam”, a very popular Malay herbal salad. 

e. Nutritional aspects:  No data. 

f. Medicinal aspects:  Has anti-fungal and anti-bacterial properties,
and it also used for a variety of fold remedies (WIKIPEIDA).

g. Crop Photos:

4. Production in U.S.:  Home gardens (RUBATSKY).

5. Other production regions:  Indonesia, the Philippines, Malaysia,
Central America (WIKIPEDIA, MANSFELD).

6. Use:  Leafy salad green.

7. Part(s) of plant consumed:  Leaves

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  MANSFELD, WIKIPEDIA, RUBATSKY

11. Production Map:  EPA Crop Production Regions 3 and 13

12. Plant Codes:

a. Bayer Code:  CMSCA

(218)

1. Dandelion [common dandelion, pissenlit, seiyotanpopo, Chinese
dandelion, diente-de-lion, Russian dandelion, lion’s tooth, gow gay,
dent de lion, pissenlit vulgaire, Löwenzahn, dente-de-leão, achicoria
amarga , amargón, diente de león (GRIN, MARKLE)]

Asteraceae

Taraxacum officinale F.H. Wigg. aggr.  (syn: Leontodon taraxacum L., 
Taraxacum dens-leonis Desf.,  Taraxacum vulgare Schrank)

2. An herbaceous perennial, native to Europe and Asia but naturalized
throughout much of the temperate world. Considered a weed in many areas.
 Forms a basal rosette of long, extremely toothed leaves which taper
towards the base.  Cultivated varieties have much larger rosettes than
wild forms, reaching 46-61 cm (18-24 in).  The bright yellow to orange
flowers are born on a hollow stem and have 40 to 100 florets per head. 
The small, ridged seeds are oblong, tapering at both ends, and attached
to a silky “parachute” which catches the wind and disperses the
seeds.  The seeds and parachutes are arranged around the fruiting head
to appear as a soft sphere when ripe.  The plant typically has a long,
unbranched taproot and is difficult to uproot.  All parts of the plant
contain a milky-white latex.  Dandelion has long been used both
medicinally and for culinary purposes.  The flowers, foliage, and root
are all consumed and have a somewhat bitter flavor. It is cultivated in
North America, Europe, and Asia.  The foliage is sometimes considered a
gourmet salad green, although it is shunned in some places due to its
prevalence as a weed.  When dandelion is grown with tomatoes it has been
found to reduce the incidence of Fusarium.  It is often confused with
chicory, as the names are occasionally used interchangeably and their
leaf shape and growth forms are similar (MARKLE, MANSFELD, HU 2005,
WIKIPEDIA, MUNRO, SASKATCHEWAN AG).

3. Crop Data:

a. Season, seeding to harvest:  Young, tender leaves can be harvested in
a matter of weeks.  The older the leaves, the more bitter they become. 
Flowers typically in summer, but has also been known to flower in every
month of the year (MUNRO).

b. Cultivation:  An extremely hardy plant that and grows most soils and
tolerates cold very well.  Requires full sun.  Can be sown very early in
the spring, or sown in the fall and overwintered to provide greens all
year round.  The leaves can be tied up in a bundle several weeks before
harvest to produce a blanched center, similar to Belgian endive. 
Seedlings should be thinned early, as once the root develops they are
difficult to remove.  In the winter, the roots can be brought inside and
forced to sprout, new green growth.  Some areas have regulations
regarding the cultivation of dandelion, due to weed issues.  Measures to
prevent re-seeding may be required (MUNRO, SASKATCHEWAN AG, PLANTS FOR A
FUTURE). 

c. Availability in the marketplace:  Dandelion greens and dandelion wine
are available in many places in the U.S. and Europe.  The greens are
fairly common in China and very popular in France. 

d. Preparation for cooking:  The leaves are used fresh in salads, and
cooked as a potherb or in stir-fries.  The roots can be roasted and
ground and used as a coffee substitute.  They can also be eaten cooked
or raw, like turnips, although this is rare.  The flower buds can be
fried into fritters or preserved in vinegar for use like capers.  The
flowers themselves are used to make dandelion wine.  Both the leaves and
the roots are used to flavor soft drinks and herbal beers.  Dandelion
extract is used commercially to flavor desserts, confections, beverages,
and cheese (PLANTS FOR A FUTURE, WIKIPEDIA, MANSFELD).

e. Nutritional aspects:  The leaves in particular are extremely
nutritious and contain high amounts of Vitamin A, Vitamin C, iron and
calcium, as well as thiamine and riboflavin (SASKATCHEWAN AG, WIKIPEDIA,
PLANTS FOR A FUTURE).

f. Medicinal aspects:  All parts of the plant are used medicinally,
particularly the extracted latex.  It is used as a folk remedy for many
ailments, particularly stomach ailments.  It is recognized as a diuretic
in Germany. Dandelion is also very high in anti-oxidants (SASKATCHEWAN
AG, PLANTS FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.:  Grown on a large scale in Florida, and
cultivated elsewhere in the U.S. (MARKLE).

5. Other production regions:  Cultivated in Canada, West and Central
Europe, India, China, and Japan (HU 2005, MANSFELD).

6. Use:  Potherb, salad green, vegetable, wine, medicinal, condiment,
companion plant, beverage, flavoring (MANSFELD, SASKATCHEWAN AG, MUNRO).

7. Part(s) of plant consumed:  Primarily leaves; also flowers and roots

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4:  Leafy Vegetables, Leafy greens
subgroup 4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
leafy vegetables) group, Leafy greens subgroup 4A.

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0474, Dandelion

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, HU 2005, PLANTS FOR A FUTURE,
MUNRO, SASKATCHWAN AG, WIKIPEDIA

11. Production Map:  All EPA Production Regions.

12. Plant Codes:

a. Bayer Code:  TAROF

 

(224)

 

 Dock [Spinach dock, herb patience, patience dock, hierba de la
paciencia, ba tian suan mo, oseille epinard, romaza hortense,
épinard-oseille, grande patience, oseille, patience, Gartenampfer,
Gemüseampfer, azeda-espinafre (GRIN, MARKLE)

Polygonaceae

Rumex patientia L. 

2. Dock is a strong growing perennial native to Southern Europe and
Asia, but escaped and naturalized elsewhere.  The stems are upright and
may reach 1.5 m (5 ft) when flowering.  Rosette leaves are 20-30 cm
(8-12 in) long, tapering at both ends.  Stem leaves are rounded at the
base, long and thin, arranged alternately around the reddish stem. 
Inflorescences are terminal panicles, with small green flowers arranged
in whorls.  The fruit is a small. 3.5 x 2.5 mm (0.14 x 0.01 in), brown,
egg-shaped achene.  It was long cultivated in Europe, China, and North
America as a leafy vegetable, similar to spinach.  Today, cultivation
has been almost entirely abandoned and it is considered a weed in many
places.  However it is still sometimes gathered from the wild for use as
a vegetable or for herbal remedies.  In parts of China the young leaves
and leafy shoots are still consumed (MARKLE, MANSFELD, HU 2005, EFLORAS,
WIKIPEDIA).

3. Crop Data:

a. Season, harvest:  Young leaves available in early spring from
established roots (MARKLE).

b. Cultivation:  Typically grows in waste areas, such as roadsides, old
fields, and disturbed meadows (EFLORAS).

c. Availability in the marketplace:  Mainly gathered from the wild for
personal use. Seed may be purchased over the internet for home
gardening. 

d. Preparation for cooking:  Young leaves and leafy shoots are cooked,
much like spinach (MANSFELD, MARKLE).

e. Nutritional aspects:  No data.

f. Medicinal aspects:  The rhizome has been used as a purgative
(MANSFELD).

g. Crop Photos:

4. Production in U.S.:  No data, but naturalized in North America
(MARKLE).

5. Other production regions:  Europe, England, China (MANSFELD)

6. Use:  Pot herb greens, vegetable, medicinal (MANSFELD, MARKLE).

7. Part(s) of plant consumed:  Leaves only

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
leafy vegetables) group, Leafy greens subgroup 4A.

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0475, Dock

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, HU 2005, EFLORAS, WIKIPEDIA

11. Production Map: All EPA Production Regions except 13.

12. Plant Codes:

a. Bayer Code:  RUMPA



Dol-nam-mul [chui pen cao, whorled stonecrop, stringy stonecrop (GRIN,
PLANTS, ILLINOIS WILDFLOWERS)]

Crassulaceae

Sedum sarmentosum Bunge

2. A perennial, creeping plant native to Asia, reaching 10-25 cm
(3.9-9.8 in) tall.  The thick succulent leaves are oblanceolate to
oblong, up to 2.8 cm (1.1 in) in length, and arranged in whorls of three
around the central stems.  The flowering stems are mostly postrate and
may root at nodes where they come in contact with the ground.  The tiny
yellow flowers are sessile and 5-parted and bear tiny (0.5 mm) ovoid
seeds.  The plant is fast-growing and makes excellent, attractive ground
cover.  In the U.S. it is known primarily as an ornamental plant or an
escaped weed.  In Asia, particularly in Korea, it is grown or gathered
from the wild as a leafy vegetable or a medicinal plant.  The whole tops
are harvested prior to flowering and used in salad (JUNG 2011, MANSFELD,
ILLINOIS WILDFLOWERS).

3. Crop data

a. Season, harvest:  Early spring (before May), prior to flowering (JUNG
2011).

b. Cultivation:  Full sun to light shade.  Does well in dry, rocky soil
and can survive droughts very well.  Often grows in open woodlands,
vacant lots, roadsides, city parks, and waste ground (ILLINOIS
WILDFLOWERS).

c. Availability in the marketplace:  Found mainly in Korea as a food
plant; medicinal plant in China, Vietnam and Korea.

d. Preparation for cooking:  Leaves used fresh in salads (JUNG 2011).

e. Nutritional aspects:  No data

f. Medicinal aspects:  Traditional medicinal plant in Asia (MANSFELD).

g. Crop photos:

4. Production in U.S.:  No data, ornamental cultivation and escaped as a
weed in the eastern part of the country (PLANTS).

5. Other production regions:  China, Korea, Vietnam (MANSFELD).

6. Use:  Ornamental, ground cover, salad green, medicinal (JUNG 2011,
MANSFELD, ILLINOIS WILDFLOWERS).

7. Part(s) of plant consumed:  Tops, prior to flowering.

8. Portion analyzed/sampled:  Tops, prior to flowering.

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, PLANTS, JUNG 2011, MANSFELD, ILLINOIS WILDFLOWERS

11. Production Map:  EPA Crop Production Regions 1, 2, 3, 4, and 5
(PLANTS).

12. Plant Codes:

a. Bayer/EPPO Code:  SEDSA

 Ebolo [thickhead, redflower ragleaf, fireweed (WIKIPEDIA)]

Asteraceae

Crassocephalum crepidioides (Benth.) S. Moore

2. An annual herb, native to tropical Africa but spread throughout
tropical Asia and the Pacific, including Australia.  It grows erect, up
to 1.2 m (3.9 ft), and is somewhat succulent.  The alternate leaves have
winged petioles and are elliptic, 9-15 cm (3.5-5.9 in) long and 3.5-8 cm
(1.4-3.1 in) wide, irregularly and sharply serrate.  Leaves may be
pinnately lobed.  Inflorescence is a terminal corymb borne on loosely
branch stems and are often nodding.  Composite flowers are small and
variable in color, from purple to orange-red.  Fruit is a ribbed achene,
2 mm (0.08 in) long, dark purplish and covered in white hairs 9-12 mm
(0.35-0.47 in) long, and are dispersed by the wind.  Ebolo is prized in
Africa for its foliage and stems, which is fleshy and mucilaginous with
a flavor that is sharp, but not bitter.  It used as a potherb,
vegetable, and medicinal plant.  It is also eaten in China and Australia
(MANSFELD, WIKIPEDIA, HU 2005, GRUBBEN 2004, FLORA OF ZIMBABWE).

3. Crop Data:

a. Season, seeding to harvest:  First harvest is 5-6 weeks after
planting.  Plants can be harvested once by uprooting, or many times by
cutting 8-10 cm (3.1-3.9 in) above the ground every 7-10 days for up to
40 days (GRUBBEN 2004).

b. Cultivation:  Propagation by seed.  Seeds are typically sown by
broadcast in a prepared seed bed in a cool spot and watered twice daily.
 When they reach 8-10 cm (3.1-3.9 in), they are transplanted to the
field at a 30 cm (11.8 in) spacing.  Direct seeding is rare.  Prefers
rich, well drained soils and in the wild is often weedy in waste places.
 Grows well under shade in tea or cocoa plantations.  Can tolerate wet
conditions but will not grow if waterlogged.  Require warm temperatures.
 After harvest, leaves wilt quickly and should be placed in water to
keep them fresh.  Typically harvested in the early morning or evening to
keep cool and fresh for the market (GRUBBEN 2004).

c. Availablity in the marketplace:  Mainly found in local markets in
urban and rural West and Central Africa; may also be obtainable in
Australia and China.

d. Preparation for cooking:  The leaves are sometimes eaten fresh, as a
salad green, mainly in Australia.  In Africa more typically a cooked
vegetable, blanched and then used in soups and stews with other
vegetables, melons, fish, or meat.  In Sierra Leone, the leaves are made
into a sauce with groundnut paste.  In China it is used as a potherb
(GRUBBEN 2004, HU 2005).

e. Nutritional aspects:  Very nutritious green; a good source of
protein, fiber, and calcium (GRUBBEN 2004).

f. Medicinal aspects:  Used widely in Africa for various remedies such
as for wounds, upset stomachs, epilepsy, and headaches (GRUBBEN 2004).

g. Crop Photos:

4. Production in U.S.:  No data.

5. Other production regions:  West and Central Africa (Nigera, DR Congo,
Uganda, Tanzania, Camaroon, Ghana, Ziare and Benin), China, and
Australia (GRUBBEN 2004, MANSFELD).

6. Use:  Potherb, vegetable, condiment, medicinal (GRUBBEN 2004,
MANSFELD)

7. Part(s) of plant consumed:  Tops

8. Portion analyzed/sampled:  Tops 

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  MANSFELD, HU 2005, GRUBBEN 2004, WIKIPEDIA, FLORA OF
ZIMBABWE

11. Production Map:  EPA Production Regions 3 and 13.

12. Plant Codes:

a. Bayer Code: CRSCR

(231)

1. Endive [escarole, Andijvie, chicon, chicorée endive, Endivie,
endivia, chicória, escarole, escarola crespa (GRIN)]

Asteraceae 

Cichorium endivia L. ssp. endivia (syn: Cichorium endivia var. crispum
Lam., Cichorium endivia var. latifolium Lam.)

2. Endive is a cool season annual plant, probaby native to the
Mediterranean region and cultivated for its loose headed leaves. 
Although closely related, endive should not be confused with Belgian
endive or chicory (even though it is sometimes sold under the name
chicory).  Endive is grown for its loose-headed leaves which are used in
salads and to some extent as pot herbs.  Two leaf types are grown.  In
the first type, commonly termed endive, the numerous leaves are oblong,
curled and fringed.  The second type, termed escarole, has broad,
generally nearly flat leaves.  Endive is a low growing, plant, most
cultivars just 6-10 in (15-25.4 cm) tall, whereas escarole has a central
"head" of smooth fleshy leaves and is larger and more upright; some
cultivars to 2 ft (0.6 m) in height.  The leaves of both endive and
escarole are a little more thick and chewy than those of lettuce.  The
leaves are typically bright green but depending on the cultivar may be
pale green, brown, or even reddish along the midrib.  Both types produce
pale blue composite flowers on stalks, but leaves should be harvested
prior to flowering to prevent an undesirable.  To reduce some of the
bitterness, endive should blanched (MARKLE, MANSFELD, WIKIPEDIA,
FLORIDATA, SCHNEIDER 2001).

3. Crop Data:

a. Season, seeding to harvest: 3 to 3 1/2 months. (MARKLE).

b. Cultivation:  Method of growing endive and escarole is similar to
that for lettuce.  Plants may be started in beds, but more generally
seeds are field sown.  As a cool season crop, endive usually is planted
in early spring.  Seed should be thinly sown, covered with not more than
0.8 cm (0.3 in) of finely sifted, mature compost humus and clean sand. 
Endive should be planted in rows one foot apart and thinned to one foot
apart in the row.  For a fall crop, seed must be sown in late summer. 
Endive require full sun to partial shade, and should be given plenty of
moisture and feeding to promote quick growth, as that yields the most
desirable leaves.  Endive is somewhat frost tolerant (although escarole
is hardier than endive varities), but become unedible in hot weather. 
To blanch the heads, they can be covered by a pot or bag, or tied up
tightly so that no light reaches the hearts of the plants.  Care should
be taken that this is not done in damp weather or the plants will rot
(FLORIDATA).

c. Availability in the marketplace:  Relatively common in produce
markets as a popular salad green or part of a salad mix. 

d. Preparation for cooking:  The young leaves are picked and used fresh
in salads or ocassionally as potherbs (MARKLE, FLORIDATA).

e. Nutritional aspects:  Rich in foliate, vitamin A, potassium, and
fiber (WIKIPEDIA).

f. Medicinal aspects:  No data. 

g. Crop Photos:

4. Production in U.S.:  Grown in the U.S. in the same regions where
lettuce and other salad greens are cultivated, particularly Florida, New
Jersy, New York, California, and Ohio (MARKLE).

5. Other production regions:  Europe

6. Use:  Mainly in salads, some as pot herb; also grown as goose fodder
(MARKLE, MANSFELD).

7. Part(s) of plant consumed:  Leaves 

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
leafy vegetables) group, Leafy greens subgroup 4A.

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0476, Endive; VL 4341, Endive, broad or plain leaves and
VL 4343, Endive, curled

d. EPA Crop Definition:  Endive = Escarole

10. References:  GRIN, MARKLE, MANSFELD, WIKIPEDIA, FLORIDATA, SCHNEIDER
2001

11. Production Map:  EPA Crop Production Regions 1, 5, 10, 11, and 12.

12. Plant Codes:  a. Bayer Code:  CICEC

 (235)

1. Fameflower [waterleaf, Surinam purslane, Surinam spinach, pourpier
grand bois, pink purslane, verdolaga de playa, Ceylon-spinach,
Philippine-spinach, Surinam-purslane, waterleaf, grand pourprier,
Ceylonspinat , Javaspinat, espinaca de Java, espinaca de Surinam (GRIN,
MARKLE)]

Portulacaceae

Talinum fruticosum (L.) Juss. (syn: Portulaca fruticosa L., Portulaca
triangularis Jacq., Talinum crassifolium (Jacq.) Willd., Talinum
triangulare (Jacq.) Willd.)

2. A slightly succulent perennial herb, probably native to the tropical
Americas but now widespread and often cultivated throughout the tropics.
 A small upright herb, reaching up to 1 m (3.3 ft) tall.  It branches
readily with glabrous, alternate leaves that have extremely short
petioles.  The leaves are obvate to spatulate.  The flowers are borne in
a terminal cyme, and are small, pink, and five-parted.  It is a common
and important vegetable in Africa, South America, and the Caribbean,
valued for its leaves and young sprouts.  It has a slightly slimy
texture and contains a lot of moisture.  It is also considered to be a
medicinal plant in many places.  It also is used as food colorant, and
as fodder for raising giant snails (MARKLE, MANSFELD, WIKIPEDIA, GRUBBEN
2004).

3. Crop Data:

a. Season, planting to harvest:  Three weeks from planting a cutting to
first harvestable growth.  Up to four harvests 1-2 weeks apart may occur
(GRUBBEN 2004).

b. Cultivation:  Grows best under shade in warm, humid conditions. 
Propagation for commercial cultivation is mainly by cuttings.  Although
propagation by seed is possible, it is less desirable as the seeds are
difficult to collect owing to their small size and tendency to explode
when touched.  Plants should be spaced 15 cm (5.9 in) apart if grown as
a sole crop, to discourage weeds.  Flameflower is often also used to
intercrop with other plants.  Water daily the first week and three times
a week thereafter (GRUBBEN 2004).

c. Availability in the marketplace:  Available throughout much of the
tropics, at fresh markets or dried.

d. Preparation for cooking:  Leaves are usually cooked into soups or
stews, or steamed.  It is often combined with other vegetables in
sauces, and may be dried for storage and later use.  It most often
serves to complement starchy vegtables.  Ocassionally the leaves are
eaten fresh in salads (GRUBBEN 2004).

e. Nutritional aspects:  Rich in vitamins A and C, and in iron and
calcium.  Should be avoided by those with kidney problems or arthritis,
as it contains high level oxalic acid (WIKIPEDIA). 

f. Medicinal aspects:  Used in India, Camaroon, and Indonesia for
various traditional remedies (GRUBBEN 2004).

g. Crop Photos:

4. Production in U.S.:  Naturalized in Florida; grown here as an
ornamental (MARKLE, MANSFELD).

5. Other production regions: Africa, India, Southeast Asia, the
Philippines, Brazil, and the West Indies (MANSFELD).

6. Use:  Salad green, vegetable, potherb, medicinal, food coloring,
animal fodder (GRUBBEN 2004).

7. Part(s) of plant consumed:  Young leaves and tender stems.

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4:  Leafy Vegetables, Leafy greens
subgroup 4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, MANSFELD, MARKLE, WIKIPEDIA, GRUBBEN 2004

11. Production Map:  EPA Crop Production Regions 3 and 13.

12. Plant Codes:

a. Bayer Code:  TALTR

1. Feather cockscomb [qing xiang, red-spinach, Silber-Brandschopf,
silver cockscomb, plume cockscomb (GRIN, WIKIPEDIA)]

Amaranthaceae

Glinus oppositifolius (L.) Aug. DC.

2. An erect annual herb probably native to tropical Asia or Africa, but
now spread throughout much of the tropical world.  In growth form and
use is similar to amaranth, to which it is closely related.  Plants may
reach up to 2 m (6.7 ft) in height, with few branches, and alternate,
entire leaves about 2 cm x 6 cm (0.8 x 2.4 in).  This species, along
with several others in the genus, is known for spectacular
inflorescences made up of many tiny flowers borne in a spike or feathery
cluster and brightly colored.  Many varieties of this species exist for
ornamental use, and a wide range of colors and shapes of inflorescence
had been bred, from long feathery plumes to densely-packed clusters low
to the ground that resemble velvety brain coral.  This species is known
worldwide as an ornamental.  However, in Africa and parts of Asia it has
also been long valued as a nutritious and easy-to-grow food source,
mainly as a cooked vegetable in Nigeria and the surrounding areas.  In
addition it has been used for animal fodder, and to plant in fields of
millet or maize to repell striga, a parasitic plant than can decimate
the harvest of these staple crops (MANSFELD, HU 2005, NRC 2006).

3. Crop Data:

a. Season, planting to harvest:  Six weeks to first harvest.  Successive
harvest may continue by removing the young leaves and terminal shoots as
they appear until the plant reaches 45 cm (17.7 in) in height, at which
point the plant becomes too stringy for consumption (NRC 2006).

b. Cultivation:  Highly tolerant of both moist tropical and dry
climates, and will grow in a range of soil types. Grows best in full
sun.  Susceptible to few diseases or pests.  Requires warm conditions,
but can grow in the summer in many temperate regions.  Propagated by
seed, usually spread via broadcast over the soil and then covered with a
layer of straw or dry grass until rooted.  Also can be sown directly
into the ground by hand, or into pots for transplant as seedlings.  Will
self-sow if allowed.  When the tallest plants reach 15 cm, they should
be harvested to thin the remaining plants to 25-30 cm (9.8-11.8 in). 
These plants are the first harvest.  The remaining plants can then be
harvested from repeated cuttings until they become too large and
undesireable (NRC 2006, WIKIPEDIA).

c. Availablity in the marketplace:  Common in Central Africa, parts of
China, Indonesia, and surrounding regions as food.  Available through
much of the rest of the world as an ornamental (MANSFELD, NRC 2006).

d. Preparation for cooking:  The young leaves, shoots, and stems are
eaten, cooked, usually in soups, stews, and vegetable dishes with fish
or meat.  The leaves may also be finely chopped for use as a potherb
(NRC 2006, MANSFELD).

e. Nutritional aspects:  Nutritional content varies with variety and
location, but in general seems comparable to amaranth, containing high
amounts of protein, as well as Vitamins A and C, and calcium (NRC 2006).

f. Medicinal aspects:  Used for traditional medicine in SE and E Asia
(MANSFELD).

g. Crop Photos:

4. Production in U.S.:  Common as ornamental (NRC 2006).

5. Other production regions:  Senegal, Camaroon, Nigeria, Zaire,
Indonesia, China, Papua New Guinea, and the West Indes. 

6. Use:  Vegetable, potherb, ornamental, medicinal, companion crop, dye
(red leaved forms), fodder (NRC 2006, MANSFELD).

7. Part(s) of plant consumed:  Young shoots, leaves, stems, and budding
flower heads. 

8. Portion analyzed/sampled:  Tops of young plants

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, MANSFELD, WIKIPEDIA, HU 2005, NRC 2006

11. Production Map:  No entry

12. Plant Codes:  a. Bayer Code:  GUSOP



(241)

1.  Ferns, Edible (Fiddleheads)	

2.  Ferns are a group of about 12,000 species of non-flowering, vascular
plants which reproduce via spores.  They were one of the earliest
lineages of vascular plants, and they range in size from tiny floating
aquatic plants to tree ferns up to 20 m in height.  Many species of fern
are consumed in various ways, but the most common species used as leafy
vegetables are generally small to medium ferns, no more than 2 m in
height at maturity, with pinnate, much divided leafy fronds.  The young
fronds emerge from the ground curled up and are harvested before they
can uncurl, and are known in North America as fiddleheads.  Fronds are
generally not edible once they have uncurled.  Fiddleheads are rarely
cultivated and are often gathered from the wild for personal
consumption, or sold to markets and restaurants.  They have a very
limited season, typically early spring for a short time as the fronds
first emerge.  Many species of fern are not edible even when young, and
fiddleheads are usually eaten cooked as they often contain toxins which
may are destroyed in the cooking process.  The most common species of
fern utilized as fiddleheads are listed below (MARKLE, WIKIPEDIA,
AMERICAN FERN SOCIETY, UMAINE).

Black lady fern

Woodsiaceae

Deparia japonica (Thunb.) M. Kato

A woodland and lowland fern found in Japan, Korea, China, the Himalayas,
Russia, and Siberia, preferring temperate and warm temperate climate. It
is medium in size and has a creeping rhizome. The fiddleheads are
edible. (HOSHIZAKI, HARDY FERN LIBRARY).

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
-

Bracken fern

Dennstaedtiaceae

Pteridium aquilinum  (L.) Kuhn

A temperate to subtropical fern that has become an invasive weed
throughout much of the world. It can grow in sandy, relatively dry
upland habitats. Although the fiddleheads have been much consumed as a
vegetable, primarily in Japan where it is highly prized, even the very
young fronds are carcinogenic and extremely high rates of stomach cancer
are reported in communities which consume large quantities of the fern
(PLANTS FOR A FUTURE, HARDY FERN LIBRARY, WIKIPEDIA).

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
-

Broad buckler fern

Dryopteridaceae

Dryopteris dilatata (Hoffm.) A. Gray

A fern found in acidic, moist woodlands throughout northern and central
Europe, northern Asia and naturalized in the Pacific Northwest of the
U.S. and Canada. The fiddlehead is gathered in the early spring (HARDY
FERN LIBRARY, ALDERLEAF WILDNERNESS COLLEGE).

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
-

Cinnamon fern

Osmundaceae

Osmundastrum cinnamomeum (L.) C. Presl

A large fern, up to 5 ft in height which grows in huge clonal colonies
in wetlands and bogs throughout much of North America, South America,
and eastern Asia. In North America it is found as far north as Labrador
and as far south as Mexico. The young, edible fiddleheads are covered in
a cinnamon-colored pubescence (FLORIDATA, WIKIPEDIA).

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- 

Lady fern

Woodsiaceae

Athyrium filix-femina (L.) Roth ex Mert.

A feathery fern with fronds up to 3 ft, native to much of the Northern
Hemisphere’s temperate zone. It grows in moist, wooded areas. The
young fronds contain thiaminase, an enzyme that robs the body of its
vitamin B complex, and so should never be eaten raw. The cooking
processes destroys the enzyme, and allows the fiddlehead to be eaten
safely as a vegetable (WIKIPEIDA, MOBOT, PLANTS FOR A FUTURE).

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- 

Leather fern

Pteridaceae

Acrostichum aureum L.

A tropical fern, in the U.S. only in Florida and Puerto Rico. It can
reach 1.8 m in height, and has tough, leathery fronds with wavy-margined
leaflets. It is typically found near mangrove swamps and is
salt-tolerant provided there is also adequate fresh water nearby. The
fiddleheads are mucilaginous and may also be eaten fresh. This species
is considered rare (EAT THE WEEDS, SMS).

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- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- 

Mother fern

Woodsiaceae 

Diplazium proliferum (Lam.) Thouars

A tropical fern native to Africa, Madagascar, Polynesia, and South-East
Asia. The fronds are dark green, tough, only once-divided. It is found
in thickets and wetlands. The fiddleheads are eaten cooked (boiled or
steamed) or as a fresh vegetable in salad (PROTA, HOSHIZAKI).

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
-

Ostrich fern

Onocleaceae

Matteuccia struthiopteris (L.) Tod.

A large fern with fronds up to 1.7 m, native to temperate North America,
Europe, and Asia. The fronds grow erect in clumps, forming large
colonies, usually on shaded riverbanks or other moist woodland areas.
Ostrich fern is the most popular fern used for fiddleheads in the U.S.
and can even be found in some supermarkets in the spring.  It is almost
always cooked, although it can be eaten raw.  It is also much consumed
in Japan (WIKIPEDIA, PLANTS FOR A FUTURE).

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- 

Vegetable fern

Woodsiaceae

Diplazium esculentum (Retz.) Sw.

A fern of tropical Asia, introduced to North America. It grows in moist
soil in woodland and in partial sun.  It may be the most consumed fern
in the world, eaten in Asia, Southeast Asia (including India), and the
Philippines.  The young fronds are stir-fried or used in salads
(WIKIPEDIA, EFLORAS). 

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
-

Zenmai

Osmundaceae

Osmunda japonica Thunb.

A medium fern with fronds to 50 cm and leaflets well spaced, native to
Japan and temperate Asia.  Zenmai is popular in Japan as a spring
vegetable, and it is also eaten in India, where it is pickled
(WIKIPEDIA, MARKLE, HARDY FERN LIBRARY).

3. Crop Data:

a. Season, planting to harvest:  Perennial, harvest immature fronds in
the early spring.  

b. Cultivation:  

c. Availablity in the marketplace:  

d. Preparation for cooking:  

e. Nutritional aspects:  

f. Medicinal aspects:  

g. Crop Photos:

4. Production in U.S.:  No data.

5. Other production regions:  Grown in temperature regions (YAMAGUCHI,
1983). 

6. Use:  Immature fronds, called crosiers, buckhorns or fiddleheads are
used in soups or boiled and served on toast. 



7. Part(s) of plant consumed:  Immature fronds.  Note that even the very
young fronds of the braken fern are carcinogenic and extremely high
rates of stomach cancer are reported in communities which consume large
quantities of the fern.

8. Portion analyzed/sampled:  Immature frond.

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  MARKLE, WIKIPEDIA, AMERICAN FERN SOCIETY, UMAINE,
HOSHIZAKI, HARDY FERN LIBRARY, PLANTS FOR A FUTURE, ALDERLEAF
WILDNERNESS COLLEGE, FLORIDATA, MOBOT, EAT THE WEEDS, SMS, PROTA,
EFLORAS, YAMAGUCHI 1983

11. Production Map:  No entry

12. Plant Codes:

a. Bayer Code:  GUSOP

(259)

utter, fat-hen, wild spinach, perennial goosefoot, allgood, Lincolnshire
asparagus allgood,
épi慮摲猠畡慶敧‬甀瑴牥攀䈠湯䠭湥楲‬潢⁮效牮Ⱪ
瑵整⁲效湩楲档‬楷摬牥䴠桥⵬灳湩瑡‬畢湥䔠牮煩敵
‬楰⁥敤朠湡潳⠠則义‬䅍䭒䕌崩䌍敨潮潰楤捡慥൥桃
湥灯摯畩⁭潢畮⵳敨牮捩獵䰠‮㈍‮桔⁥汰湡⁴獩愠猠
潴瑵‬牥捥ⱴ瀠牥湥楮污栠牥⁢慮楴敶琠⁯畅潲数愠摮
渠睯映畯摮椠⁮慰瑲s of North America as well.  The cultivated
form is indistinguishable from the wild form.  It grows up to 40–80 cm
(15.7-31.5 in) high.  The leaves are 5-10 cm (1.9-3-9 in) long and
broad, triangular to diamond-shaped, with a pair of broad pointed lobes
near the base, with a slightly waxy, succulent texture.  The tiny, green
flowers are produced in a tall, nearly leafless spike 10–30 cm
(3.9-11.8 in) long.  Formerly very popular in Europe and colonial
America, but has been replaced in the last 200 years by other
vegetables, such as true spinach, swiss chard, and beets.  Still
sometimes grown as an heirloom vegetable and in home gardens.  It is
grown for the leaves, which are used like spinach, and the young shoots
which are cooked like asparagus (MARKLE, MANSFELD, MONRO, WIKIPEDIA,
PLANTS FOR A FUTURE).

a. Season, seeding to first harvest:  About 2 months (MARKLE).

b. Cultivation:  Propagated by seed.  Prefers rich, well drained soil,
although can succeed in most soils.  May produce a better harvest in
light shade.  Young shoots may be blanched like asparagus by covering
during the spring (MONRO, PLANTS FOR A FUTURE).

c. Availability in the marketplace:  Rare, mainly home gardens in U.S.,
Canada, and Europe. 

d. Preparation for cooking:  Leaves may be cooked like spinach, steamed,
used as a potherb, or used in salads as a minor component with other,
tastier leaves.  Shoots in the spring can be cooked like asparagus and
have a mild flavor (MANSFELD, PLANTS FOR A FUTURE, MONRO).

e. Nutritional aspects:  No data

f. Medicinal aspects:  Various folk remedies, mainly as a laxative
(PLANTS FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.:  No commercial cultivation.

5. Other production regions:  Possibly some cultivation in Europe and
Canada (MONRO, MANSFELD).

6. Use:  As pot herb for leaves, young shoots and flowers.  Young shoots
used as asparagus.

7. Part(s) of plant consumed:  Leaves, young stems and shoots.

8. Portion analyzed/sampled:  Tops

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, PLANTS FOR A FUTURE, MONRO

11. Production Map:  EPA Crop Production Regions 1, 2, 5, and 9

12. Plant Codes:

a. Bayer Code:  CHEBH

Huauzontle [pigweed, pitseed goosefoot, Berlandiers Gänsefuß (GRIN)]

Chenopodiaceae

Chenopodium berlandieri Moq.

2. An annual herbaceous plant, found in Mexico and the southern United
States, reaching up to 0.9 m (3 ft) in height.  The leaves are spatulate
to rhomboid, and often tinged slightly with red.  Small, unshowy flowers
are borne in spikes.  Closely related to quinoa, the small seeds are
edible and can be used as a pseudo-cereal.  This species was
historically cultivated by both people native to the Americas and
European settlers of Florida, Louisiana, and the southwestern U.S as a
source of grain.  Today cultivation for its seed is rare, having been
replaced by more desirable species, but it is still valued for it
greens.  Young plants are used like spinach.  The fresh plant is said to
have an unpleasant smell, which vanishes when the leaves are cooked
(MANSFELD, GRIN, PLANTS FOR A FUTURE, TRADEWINDSFRUIT, AUSTIN 2004, TULL
1999).

3. Crop Data:

a. Season:  Sow in spring in field; germinates rapidly.  It is in flower
from July to October, and the seeds ripen from August to October (PLANTS
FOR A FUTURE).

b. Cultivation:  Succeeds in most soils but prefers a moderately fertile
soil, and requires full sun.  Needs a relatively long growing season and
is better suited to warmer climates, although it can be grown
successfully in more temperate environments (PLANTS FOR A FUTURE,
TRADEWINDS FRUIT).

c. Availablity in the marketplace:  No data.

d. Preparation for cooking:  Leaves and young plants are cooked, as are
the inflorescences.  The whole flower spikes are sometimes picked while
still green wrapped in dough and fried.  Raw leaves should only be eaten
in small amounts due to toxicity concerns regarding the amounts of
saponins and oxalic acid found in the raw plant (PLANTS FOR A FUTURE,
MANSFELD). 

e. Nutritional aspects:  No data.

f. Medicinal aspects:  No data.

g. Crop Photos:

4. Production in U.S.:  Grows wild in the southern U.S. (MANSFELD). 

5. Other production regions:  Mexico. 

6. Use:  Vegetable, grain, flour, dye (MANSFELD, PLANTS FOR A FUTURE,
AUSTIN 2004)

7. Part(s) of plant consumed:  Leaves

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, MANSFELD, GRIN, PLANTS FOR A FUTURE,
TRADEWINDSFRUIT, AUSTIN 2004, TULL 1999

11. Production Map:  All EPA Crop Production Regions except 13. 

12. Plant Codes:

a. Bayer Code:  CHEBE

(291)

1. Iceplant [fig marigold, frost plant, diamond plant, midday flowers,
dew plant, binghua, algazul, ficoide, crystalline iceplant, ficoïde
crystalline, ficoïde glaciale, Eiskraut, barrilha, barrilla de
Canarias, escarchada, escarchosa  (GRIN)]

Aizoaceae 

Mesembryanthemum crystallinum L. (syn: Cryophytum crystallinum (L.) N.
E. Br.)

2. A perennial or annual prostrate, succulent plant native to Africa and
Europe, now spread through warm parts of the Americas and Australia.  It
grows low to the ground, often shrubby with many stems, and may spread
out to 1 m (3.3 ft) in width.  The leaves are densely papillose and
covered in bladder cells which accumulate salt and give the plant a
glistening appearance.  Highly tolerant of salty conditions and mainly
found in coastal areas and salt flats.  May inhibit the growth of other
plants by causing the accumulations of salt in the soil, as when the
plant dies the bladder cells begin to leach the stored salt back into
the soil.  Considered invasive in some areas, but can only establish
itself in previously disturbed areas.  Iceplant has been introduced in
California to help with sand fixation.  Iceplant has a mechanism which
allows it to switch from C3 photoynthesis to CAM in times of severe
drought or high salinity, making it extremely hardy.  The leaves are
edible and it is cultivated as a potherb and vegetable in Central
Europe, India, and the Mediterranean (MARKLE, MANSFELD, ANBG-WFHC,
CALFLORA, CAL-IPC, CHILEFLORA).

3. Crop Data:

a. Season, seeding to harvest:  Pick the leaves once plant is well
established (MARKLE).

b. Cultivation:  Requires full sun, does not tolerate freezing.  Will
grow on a wide range of soil types and pH.  Can obtain moisture solely
through condensation of coastal fog if necessary.  Highly drought and
salt tolerant. Inhibits the growth of other plants and leaves behind a
mat of dead matter which may take several years to decay. In the U.S.,
hardy only in Zones 10 and 11 (ANBG-WFHC, CALFLORA, CAL-IPC,
CHILEFLORA).

c. Availability in the marketplace:  Primarily local trade where it is
grown.

d. Preparation for cooking:  Leaves boiled and eaten like spinach. Seeds
also edible (ANBG-WFHC, MARKLE).

e. Nutritional aspects:  No data

f. Medicinal aspects:  Used in traditional medicine in South Africa
(MANSFELD).

g. Crop Photos:

4. Production in U.S.:  California (MARKLE, MANSFELD).

5. Other production regions:  Africa, India, Chile, Central Europe,
Mediterranean, Australia (MANSFELD, ANBG-WFHC, CHILEFLORA, MARKLE)

6. Use:  Potherb, vegetable, soap, medicinal, sand fixation, soda,
ornamental (MANSFELD, ANBG-WFHC, MARKLE).

7. Part(s) of plant consumed:  Leaves.  Also, edible fruit.

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, ANBG-WFHC, CALFLORA, CAL-IPC,
CHILEFLORA

11. Production Map:  No entry.

12. Plant Codes:

a. Bayer Code:  MEKCR

(310)

1. Jute	

Tiliaceae

Corchorus spp.

2. Annual, much-branched herb 90-120 cm tall, with various species found
throughout most of the tropical and sub-tropical world.  Leaves are 6-10
cm long, 3.5-5 cm broad, elliptic-lanceolate, apically acute or
acuminate, glabrous, serrate, the lower serratures on each side
prolonged into a filiform appendage over 6 mm long.  Flowers are pale
yellow and small black seeds borne in a capsule.  Jute is best known in
the U.S. as a fiber plant for making rope or coarse cloth for sacks. 
However, it is also valued in many regions, especially in Africa and the
Middle-East, as a vegetable and is grown in many home gardens for
sustenance.  The leaves and young shoots are used at pot herbs and
vegetables, and the fruit and seeds are also eaten in parts of Africa. 
The leaves are often compared to okra, being extremely mucilaginous and
a natural thickening agent.  There are many species of Corchorus which
are grown both for fiber and for food around the the world.  The plants
are also used as animal fodder (MARKLE, MANSFELD, PURDUE, WIKIPEDIA).

3. Crop Data:

a. Season, planting to first harvest for food:  About 3 months. 
Depending on conditions, the first edible crop may be had in as little
as 1 to 2½ months with subsequent cuttings each month (MARKLE).

b. Cultivation:  Requires a warm climate, and some species can tolerate
relatively dry conditions.  In India, seeds of C. olitorius are sown in
March-May in carefully prepared soil, plowed and cross plowed 5 or 6
times, clay soils requiring more plowing.  Cow dung and wood ashes are
applied as manure.  Rotted water hyacinth or its ashes may also be
applied.  Seeds are broadcast or dribbled behind the plow.  When soils
are moist, seeds may germinate in 2-3 days.  If germination is bad,
replowing and resowing is recommended.  Starting at 8-25 cm tall, the
seedlings are harrowed with a rake 3 to 4 times, and weeded 2 to 3
times.  After the final weeding, plants are spaced at 10-15 by 15 cm
(PURDUE, WIKIPEDIA).

c. Availability in the marketplace:  Widely available as food throughout
India, North and West Africa, eastern Asia.

d. Preparation for cooking:  Leaves and young shoots and stems are
usually cooked and eaten as a vegetable.  Due to the thickening
properties, it is most often used in soup, stews, and sauces.  However
it is also prepared as a relish, eaten in salads, and made into a tea. 
The fruit and seed are eaten in Zaire (MANSFELD, WIKIPEDIA). 

e. Nutritional aspects:  The leaves are rich in beta carotene, iron,
calcium, and Vitamin C (WIKIPEDIA).

f. Medicinal aspects:  Contains antioxidants.  Also used in a variety of
traditional remedies in Africa (MANSFELD, WIKIPEDIA).

g. Crop Photos:

4. Production in U.S.:  Hawaii, Puerto Rico (MARKLE).

5. Other production regions:  Found throughout tropical and warm areas
of Asia (including India, Pakistan, China, Japan, and Taiwan), Africa
(particularly North and West African countries), Australia, South
America, and the Middle East (MANSFELD, MARKLE). 

6. Use:  Fiber, vegetable, potherb, tea, animal fodder, medicinal
(MANSFELD).

7. Part(s) of plant consumed:  Leaves, occasional fruit/seed

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, PURDUE, WIKIPEDIA 

11. Production Map:  EPA Crop Production Regions 1, 2, 3, 4, 6, 8, 9, 10
and 13

12. Plant Codes:

a. Bayer Code:  CRGOL

1. Lettuce, bitter

Asteraceae

Launaea cornuta (Hochst. ex Oliv. & Hiern) C. Jeffrey (syn: Launaea
exauriculatus (Oliv. & Hiern) Amin ex Boulos, Sonchus bipontini var.
exauriculatus Oliv. & Hiern, Sonchus cornutus Hochst. ex Oliv. & Hiern,
Sonchus exauriculatus (Oliv. & Hiern) O. Hoffm.)

2. A perennial herb, found from northeast to southcentral Africa, and
reaching up to 1.7 m (5.6 ft) in height.  Stems are hollow, branched
above or sometimes from the base.  Leaves sessile, linear to narrowly
elliptic, sometimes with 1-3 pairs of lobes near the base; midrib
prominent beneath.  Flowers are small, yellow and composite.  Bitter
lettuce is used as a cooked vegetable and is an important food source in
many of the countries in sub-Saharan Africa.  It has a very bitter taste
and is often mixed with other vegetables to reduce the strength of the
taste, or soaked in water before cooking.  Bitter lettuce is also grown
as fodder, and used in many traditional remedies.  It is often gathered
from the wild, or the least bitter specimens are planted in home gardens
and propagated there to create a uniform crop (JSTOR PLANTS, FLORA OF
ZIMBABWE, GRUBBEN 2004, SHAKLETON 2009, KEDING 2007).

3. Crop Data:

a. Season, flowering:  August – September (FLORA OF ZIMBABWE).

b. Cultivation:  Can be weedy and tends to grow on roadsides and
disturbed lands.  Can also be found in grasslands, hot coastal lowlands,
and near lakes.  Prefers sandy, relatively dry soil but will grow in
many other conditions.  Propagation is usually vegetative, by splitting
the plant at the roots to produce multiple plantlets (JSTOR PLANTS,
GRUBBEN 2004).

c. Availablity in the marketplace:  Common throughout sub-Saharan Africa
and Madagascar (FLORA OF ZIMBABWE).

d. Preparation for cooking:  Cooked along with other vegetables such as
amaranth and pumpkin leaves.  If cooked alone, cooking water may be
changed to reduce the bitterness.  It is also sometimes used to flavor
food in Kenya (JSTOR PLANTS, GRUBBEN 2004, SHAKLETON 2009).

e. Nutritional aspects:  No data.

f. Medicinal aspects:  Used for a variety of traditional remedies,
including to cure stomachache, sore throat/cough (JSTOR PLANTS, GRUBBEN
2004).

g. Crop Photos:

4. Production in U.S.:  No data. 

5. Other production regions:  Kenya, Camaroon, Tanganyika, Malawi,
Zimbabwe, Mozambique, Somalia, Djibouti, Madagascar, Nigeria, Tanzania (
JSTOR PLANTS, FLORA OF ZIMBABWE, GRUBBEN 2004, SHAKLETON 2009).

6. Use:  Cooked vegetable, animal fodder, medicinal, seasoning, liquor
(JSTOR PLANTS, GRUBBEN 2004).

7. Part(s) of plant consumed:  Leaves

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, JSTOR PLANTS, FLORA OF ZIMBABWE, GRUBBEN 2004,
SHAKLETON 2009, KEDING 2007

11. Production Map:  No entry.

12. Plant Codes:

a. Bayer Code:  LNECO

(336)

1. Lettuce, leaf and head

Asteraceae 

Lactuca sativa L.

1. Romaine lettuce [cos lettuce, Roman lettuce, Avignon lettuce,
Bindesalat , römischer Salat (GRIN, MARKLE)]

Lactuca sativa var. longifolia Lam. (syn: Lactuca sativa var. romana L.
H. Bailey)

1. Leaf lettuce [green oakleaf lettuce, ye woju, red oakleaf lettuce,
lolla rossa lettuce, greenhouse lettuce, bunch lettuce, Simpson lettuce,
prayhead lettuce, Grand Rapid lettuce, salad bowl lettuce, cutting
lettuce, looseleaf lettuce, redleaf lettuce, greenleaf lettuce, curled
lettuce, tango lettuce, curled lettuce, Blattsalat, Pflücksalat,
Schnittsalat (GRIN, MARKLE)]

Lactuca sativa var. crispa L. 

1. Lettuce, head [Great Lakes lettuce, imperial lettuce, iceberg
lettuce, crisphead lettuce, woju, cabbage lettuce,  butterhead lettuce,
Kopfsalat, Boston lettuce, bibb lettuce, May king lettuce, greenhouse
lettuce, red perella lettuce, Tom Thumb lettuce, eaten lettuce, Batavian
lettuce (GRIN, MARKLE)]

Lactuca sativa var. capitata L.

2. An annual plant with succulent leaves growing from basal rosette,
sometimes forming heads.  It is known only in cultivation, and
originated in the Mediterranean region.  Grown in temperate climates
worldwide.  Lettuce is a cool-season crop, as it bolts quickly at high
temperatures.  Lettuce is the world’s most used salad crop, and is
eaten almost exclusively fresh.  Lettuce has a white sap containing
latex, of which wild species have a much higher concentration.  When
lettuce bolts, the short stem lengthens to become a flower stalk with a
dense panicle of tiny self-pollinating florets, eventually yielding
numerous achenes.  Some varieties of lettuce are cultivated as an
oilseed crop in the Middle East, and this may have been original reason
for domestication.  Lettuce is always harvested prior to bolting, to
prevent a bitter flavor.  Head lettuce varieties form a definite head of
leaves closely packed about the very short stem or core.  There are two
type of head lettuce: crisphead (eg, iceberg) lettuce and butterhead
lettuce.  Crisphead lettuce has thick, crisp and watery leaves and forms
a tight head where the inner leaves have minimal to no exposure. 
Butterhead types have a looser head, and most of the leaves in the head
are partially exposed, even at late stages of growth.  This type does
not ship and handle as well as the crisp head varieties, so is produced
mainly for nearby markets.  Leaf lettuce has leaves that rise from the
short stem tend to roll outward, so the leaves are largely separated
during development and at harvest.  Leaves may be of different shapes,
from spatulate to deeply lobed or cut leaf.  This is the most easily
grown type of lettuce and is most popular in home gardens.  Exposure of
edible parts is comparable to that of spinach.  Romaine lettuce develops
into an elongated, somewhat oval shaped head.  Leaves are elongated,
with thick stems and mid-ribs.  Heads are only medium firm, and up to 
25 cm (10 in) in length.  Outer leaves, which are largely discarded,
enfold the head during late stages of growth.  Exposure of the portion
usually consumed is similar to that in crisp head lettuce (MARKLE,
MANSFELD, RUBATZKY 1997, RYDER 1979, WIKIPEDIA).

3. Crop Data:

a. Season, seeding to harvest:  About 40 to 50 days for leaf lettuce, 70
days for romaine, 55 to 70 days for butterhead, and 60-80 days for
crisphead lettuce (MARKLE).

b. Cultivation:  Lettuce can be grown in a wide range of soil types, but
sandy loams or other soils with good moisture retention and drainage are
preferred.  Typically direct-seeded shallowly into the field or
transplanted from seedlings.  Requires flat and smooth beds for uniform
seedling establishment.  Often requires supplemental irrigation when
grown in arid areas.  The roots are shallow and require easily
accessible nutrients, and in particular large amounts of nitrogen and
phosphorus.  Final plant spacing should be between 25-40 cm (9.8-15.7
in) within the row and 40-75 cm (15.7-29.5 in) between the rows
depending on they variety being grown.  Heading varieties should be
spaced further apart.  Lettuce is often grown in a greenhouse for winter
production in cold climates (RUBATZKY 1997, Ryder 1979).

c. Availability in the marketplace:  Common throughout much of the
world, particularly the temperate areas in which it is grown. 

d. Preparation for cooking:  Typically used raw in salads. For heading
varieties, the outer leaves are usually removed (MARKLE).

e. Nutritional aspects:  High water content (94-95%) and also high in
Vitamin A (RYDER 1979).

f. Medicinal aspects:  No data. 

g. Crop Photos:

4. Production in U.S.:  4,110,160 tonnes of lettuce and chicory in 2008
(FAOSTAT).

5. Other production regions:  Worldwide production of lettuce and
chicory was 23,531,963 tonnes in 2008.  The top producing countries
other than the U.S. were China (12,505,500 tonnes) and Spain (1,107,700
tonnes).  Lettuce is grown commericially in at least 96 countries
(FAOSTAT).

6. Use:  Salad green.

7. Part(s) of plant consumed:  Leaves

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
leafy vegetables) group, Leafy greens subgroup 4A.

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0510, Cos lettuce; VL 0482, Lettuce, Head and VL 0483,
Lettuce, Leaf

d. EPA Crop Definition:  Lettuce = Lettuce, head; and lettuce, leaf. 
Lettuce, leaf = Cos (Romaine) and butterhead varieties.  Lettuce, head =
Lettuce, head; crisphead varieties only.

10 References:  GRIN, MARKLE, WIKIPEDIA, FAOSTAT, MANSFELD, RUBATZKY
1997, RYDER 1979

11. Production Map:  EPA Crop Production Regions 1, 2, 5, 6, 7, 8, 9,
10, 11, 12, and 13

12. Plant Codes:

a. Bayer Code:  LACSA (L. sativa), LACSC (L. sativa var capitata), LACSP
(L. sativa var crispa), LACSO (L. sativa var longifolia), LASSR (romaine
and cos)

1. Orach [arroche, garden orach, orache, mountain spinach, French
spinach, sea purslane, butter leaves, garden orache, yu qian bo cai,
arroche des jardins, Gartenmelde, armolas, armuelle mole, bledos moles
(GRIN, MARKLE)]

Chenopodiaceae

Atriplex hortensis L. (syn: Atriplex hortensis var. rubra L.)

2. A hardy annual, known only in cultivation, which is grown as a
substitute for spinach in Europe and in the Northern Plains in the U.S. 
The plant is drought resistant, and slower to form a seed stalk than
spinach.  Leaves are dark green to purple, in shape cordate or
triangular oblong, 12.7-17.8 cm (5-7 in) long and marginally toothed.  A
rosette of leaves first develops, followed by the flowering stalk, which
may reach a height up to 2.4 m (8 ft).  Flowers are tiny, inconspicuous,
and wind pollinated.  Leaves are harvested prior to bolting and used as
pot herbs.  Due to the attractive color of the leaves, orach is today
often grown as an ornamental plant.  An indigo dye may be obtained from
the the leaves (MANSFELD, MARKLE, WIKIPEDIA, PURDUE, FLORIDATA).

3. Crop Data:

a. Season, seeding to harvest:  40 to 60 days (MARKLE).

b. Cultivation:  Orach is a cool season annual grown in winter or early
spring, more frost hardy than spinach.  Propagated from seed; plant the
entire husk (which contains a single seed) about an inch deep and thin
seedlings to about 15 cm (6 in) apart.  Plant every three or four weeks
to insure a continuous supply of young, tender leaves until the plant
bolts.  Requires full sun and prefers regular watering, but is somewhat
drought resistant.  Grows well in poor, sandy soils and is tolerant of
salty and alkaline conditions (FLORIDATA, PURDUE).

c. Availability in the marketplace:  Available fresh in farmers markets
in the U.S. and Europe. 

d. Preparation for cooking:  Leaves are cooked briefly and used like
spinach.  Seeds can be ground into a flour (MARKLE, MANSFELD, PURDUE).

e. Nutritional aspects:  Seeds contain high amount of vitamin A
(PURDUE).

f. Medicinal aspects:  No data. 

g. Crop Photos:

4. Production in U.S.:  No data.  Mostly in home gardens. Northern
Plains of U.S.

5. Other production regions:  Europe

6. Use:  Vegetable, pot herb, ornamental, dye, flour (PURDUE, MANSFELD) 

7. Part(s) of plant consumed:  Leaves and young stems

8. Portion analyzed/sampled:  Leaves and young stems

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
leafy vegetables) group, Leafy greens subgroup 4A.

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0488, Orach

d. EPA Crop Definition:  None

10. References:  GRIN, MANSFELD, MARKLE, WIKIPEDIA, PURDUE, FLORIDATA

11. Production Map:  EPA Crop Production Regions 1, 2, 5, 7, 8, 9, 10,
11, and 12. 

12. Plant Codes:

a. Bayer Code: ATXHO



(439)

1. Parsley  

Apiaceae 

Petroselinum crispum ( Mill.) Nyman ex A.W. Hill (syn: Petroselinum
hortense Hoffm., Petroselinum sativum Hoffm., Apium crispum Mill., Apium
petroselinum L, Carum petroselinum (L.) Benth. & Hook. f., Petroselinum
vulgare Lag.)

1. Italian Parsley [persil grand de Naples, italienische Petersilie,
neapolitanische Petersilie (GRIN)] 

Petroselinum crispum var. neapolitanum Danert	

2. Parsley is a leafy plant originally native to Iran but grown
throughout much of Europe, North America, and western parts of Asia. 
Leaf shape is generally triangular, and varies from 3-leaflet to greatly
curled and cut.  The two main foliage types are plain (Italian) and
curled leaf.  For market, the plant is grown as an annual.  The leaves
are used as an herb, often dried.  They can also be eaten as a leafy
vegetable or used as a garnish.  Parsley is popular in Mediteranian and
Middle Eastern cooking.  The flavor of the leaves is delicate and does
not stand up to heavy cooking.  The root may also be eaten, usually
boiled, much like a turnip (MARKLE, WIKIPEDIA, SPICE PAGES).

3. Crop data:

a. Season, harvest:  70 to 90 days after seeding.  Normally, the fresh
market parsley is cut 1-2 times, while dehydrated acreage is cut 3-5
times during the production cycle on a 30 day schedule (MARKLE).

b. Cultivation:  Seed may be sown in beds for field transplanting, or
direct in the field.  In harvesting, the outer leaves may be removed for
fresh market as they attain suitable size, and the plant continues to
produce (MARKLE).

c. Availability in the marketplace:  Common throughout the U.S. and
Europe; available in much of the world. 

d. Preparation for cooking:  Leaves used fresh or dried. Root boiled
whole. 

e. Nutritional aspects:  No data.

f. Medicinal aspects:  Powerful diuretic (SPICE PAGES, WIKIPEDIA).

g. Crop photos:

4. Production in U.S.:  5,100 acres in U.S. reported by EPA in 1994,
with approximately half in California.  The majority of the acreage in
California is for dehydration.  Minor acreage in Hawaii.  Washington
State grows about 70 acres of parsley as a seed crop which represents
about 50% of the U.S. acreage (MARKLE).

5. Other production regions:  Canada and Mexico (MARKLE).

6. Use:  Seasoning, garnish, medicinal, vegetable (MARKLE, SPICE PAGES,
WIKIPEDIA).

7. Part(s) of plant consumed:  Fresh (Leaves and stems); May be
dehydrated (dried leaves only).

8. Portion analyzed/sampled:  Leaves and stems (fresh); Leaves only
(dried).  Parsley: Fresh parsley is included in Crop Group 04: Leafy
Vegetables under 40 CFR 180.41.  Dried parsley is included in Crop
Subgroup 19A: Herbs under 40 CFR 180.41.

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A (fresh parsley); Crop Group 19: Herbs and Spices (Subgroup 19B: Dried
Herbs)

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
leafy vegetables) group, Leafy greens subgroup 4A.; Herbs and Spices
group (19A) (dried)

c. Codex Group:  027, Herbs, HH 0740, Parsley

d. EPA Crop Definition:  Parsley = Cilantro

10. References:  GRIN, CODEX, MARKLE, WIKIPEDIA, SPICE PAGES

11. Production Map:  All EPA Crop Production Regions.

12. Plant Codes:

a. Bayer/EPPO Code: PARCR

	(475)

1.	Plantain

Plantaginaceae

Plantago spp.

Buckhorn plantain [chou qi zhuang che qian, estrellamer, cuerno de
楣牥潶‬業畮楴慮‬敨扲⁡瑳汥慬‬慣異档湩⁳敢牡Ɽ
洠獩楴慣穮ⱡ䔠杮楬桳瀠慬瑮楡Ɱ戠捵桫牯Ɱ爠扩牧獡
ⱳ爠扩潷瑲‬汰湡慴湩‬数楴⁴汰湡慴湩‬汰湡慴湩
湡散漠‬灓瑩睺来牥捩ⱨ†档湡橧汩祧潥杮楹‬慴据
慨敧⵭敭潮Ⱳ氠慬瑮滩洠湥牯⠠則义‬䅍䭒䕌崩倍慬瑮
条⁯慬据潥慬慴䰠.

1.	Common plantain [greater plantain, broadleaf plantain, whitemans
foot, carttrack plant, grand plantain, plantain majeur, Breitwegerich,
tanchagem-maior, lantana-maior, llantén común, llantén major (GRIN,
MARKLE)]

P. major L.

2.	Perennial herbs, originally native to Eurasia but widely naturalized
in much of the world.  Plants have  a rosette of leaves 15-30 cm
(5.9-11.8 in) in diameter.  Each leaf is oval, 5-20 cm (2-7.9 in) long
and 4-9 cm (1.6-3.5 in) broad, with an acute apex and a smooth margin;
there are five to nine distinctive veins. The flowers are tiny, usually
yellow or white, and borne in a dense spike.  The plants are
self-fertile.  Plaintain is known as a leaf vegetable, particular in
salads, medicinal plant, and animal fodder.  It is most typically found
in North America as a weed in grassy fields and lawns.  The leaves can
be quite bitter, particular when older, and are sometimes blanched
before use.  They are also very fibrous and the fiberous strands should
be removed before eating.  The varieties and cultivars found in Asia are
less bitter.  The leaves become somewhat mucilaginous when cooked
(MARKLE, MANSFELD, PLANTS FOR A FUTURE, WIKIPEDIA).

3. Crop data:

a. Season, harvest:  Through the year as needed, particularly in the
spring (MARKLE).

b. Cultivation:  Hardy plants can grow in most soils, including highly
compacted soils.  Requires full sun and does best when kept moist.  Can
tolerate maritime conditions (WIKIPEDIA, PLANTS FOR A FUTURE).

c. Availability in the marketplace:  In this country mostly gathered
from the wild.  Cultivated in Asia and Central America as a vegetable
and sold in markets.

d. Preparation for cooking:  Leaves may be used fresh or cooked,
although fresh leaves may be too bitter unless blanched briefly.  Leaves
are sometimes dried and made into a tea for medicinal purposes
(MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE).

e. Nutritional aspects:  No entry.

f. Medicinal aspects:  Used in many tradition remedies, particularly to
treat wounds.  Leaves contain a coagulant and the seeds are a laxative
(WIKIPEDIA, PLANTS FOR A FUTURE).

g. Crop photos:

4.	Production in U.S.:  No data.  Grows wild.

5.	Other production regions:  Europe (particularly Italy), tropical
Central America, India, Russia, SE Asia, China, Brazil, Cuba, and North
Africa (MANSFELD, MARKLE).

 6.	Use:  Leafy vegetable (salads and potherb), animal fodder, medicinal
(MARKLE, MANSFELD).

7.	Part(s) of plant consumed: Leaves primarily.  Roots and seeds are
also edible.

8.	Portion analyzed/sampled:  Leaves (fresh). 

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
leafy vegetables) group, Leafy greens subgroup 4A.

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0490, Plantain leaves

d. EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, PLANS FOR A FUTURE, WIKIPEDIA,
PLANTS

11.	Production Map:  EPA Crop Production Region: All EPA Production
Regions (PLANTS)

12.	Plant Codes:

a.	Bayer Code:	PLALA (P. lanceolata), PLAMA (P. major)

Primrose, English [primrose, primevère acaule, Kissenprimel,
stängellose Schüsselblume (GRIN)]

Primulaceae

Primula vulgaris Huds. (syn: Primula acaulis (L.) Hill, Primula veris
var. acaulis L.)

2. A low-growing, semi-evergreen, herbaceous perennial, native to Europe
and western parts of Asia.  The leaves are thick, dark green and
wrinkled with a hairy underside, obovate in shape up to 25 cm (9.8 in)
long and 6 cm (2.3 in) broad, with an irregularly dentate or crenate
margin.  They form an open basal rosette with the flowers at the center.
 The flowers are showy, typically about 2.5 cm (1 in) across, tubular
and five-parted, and may come in nearly any color but always with a
bright yellow center.  The flowers are borne on thin stalks that rise 15
cm (5.9 in) or less above the leaves, and each plant produces 3-25
flowers.  Where it grows wild, primrose may form dense carpets of
flowers.  Today it is primarily known as an ornamental plant, of which
there are hundreds of named cultivars.  However, both the flowers and
leaves are edible as well as having medicinal uses (PLANTS FOR A FUTURE,
MANSFELD, WIKIPEDIA, FLORIDATA, BACKYARD GARDENER).

3. Crop Data:

a. Season:  Flowers in very early spring, one of the earliest
wildflowers in Europe.  Leaves may be gathered throughout most of the
year, sometimes even through the winter (PLANTS FOR A FUTURE).

b. Cultivation:  In the wild, primrose is often found in lightly shaded
open woodlands.  It is hardy to Zone 4, and prefers cool climates and
indirect sunlight.  Primrose does not do well in extreme heat.  Prefers
rich, loamy, moist soil that is well-drained, but can tolerate a variety
of soils including heavy clay.  It can also tolerate some maritime
conditions.  Propagation is usually by division; primrose is a
short-lived perennial and does best when divided every few years (PLANTS
FOR A FUTURE, WIKIPEDIA, FLORIDATA, BACKYARD GARDENER).

c. Availablity in the marketplace:  Mainly grown in home gardens,
particularly in the U.S.  In Europe there is more availability of the
leaves in fresh markets, and the flowers as condiments or wine. 

d. Preparation for cooking:  Leaves are used as a cooked vegetable and
potherb, and also as a salad green although the older leaves may be
tough and bitter.  The leaves are also dried for tea.  The flowers are
used as a garnish, or a vegetable in their own right.  Sometimes they
are candied or made into conserves.  The young flowers are also
fermented with water and sugar to make primrose wine.  The flowers are
used for tea as well, and both the flowers and the leaves may be made
into a syrup (MANSFELD, PLANTS FOR A FUTURE, WIKIPEDIA).

e. Nutritional aspects:  No data. 

f. Medicinal aspects:  Historically used as an herbal remedy for
conditions involving spasms, cramps, or other muscle pains (PLANTS FOR A
FUTURE).

g. Crop Photos:

4. Production in U.S.:  No data; mainly as an ornamental. 

5. Other production regions:  Southern and western Europe, particularly
Italy and Hungary. England; western Asia, Turkey to Iran; northwestern
Africa (PLANTS FOR A FUTURE, MANSFELD, WIKIPEDIA).

6. Use:  Ornamental, medicinal, tea, wine, leafy vegetable, salad green,
potherb, garnish, conserves, condiment (PLANTS FOR A FUTURE, MANSFELD,
WIKIPEDIA).

7. Part(s) of plant consumed:  Leaves and flowers

8. Portion analyzed/sampled:  Leaves and flowers

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, PLANTS FOR A FUTURE, MANSFELD, WIKIPEDIA,
FLORIDATA, BACKYARD GARDENER

11. Production Map:  No entry,

12. Plant Codes:

a. Bayer Code: PRIVU

(498)

1. Purslane, Garden [garden purslane pusley, fatweed, kitchen purslane,
common purslane, verdolaga, pourpier commun, ma chi xian, portulak,
ghol, suberi-hiyu, beldroega (GRIN, MARKLE)]

Portulacaceae

Portulaca oleracea L.

2. A common, herbaceous annual with succulent leaves that is found on
all continents in temperate to warm climates.  Although it can grow as
tall as 40 cm (15.7 in) in height, it most often is seen as a
persistent, trailing recumbent weed with fleshy, reddish stems.  Leaves
are small, spatulate or narrow obovate, thick and green or red in color.
 The yellow flowers have five regular parts and are up to 6 mm (0.02 in)
wide.  It is one of the oldest known cultivated vegetables and has been
used around the world as a potherb.  Although here used as a vegetable
for much of American history, it fell out of favor in the past century
and was known mainly as a weed.  Recently, however, purslane has come to
be considered a gourmet delicacy and is beginning to be cultivated more
and gathered from the wild for high-end restaurants.  Purslane is also
much-consumed in Africa, Mexico and parts of Asia and India.  It is said
to have a slightly sour and salty flavor to it (MARKLE, MANSFELD,
GRUBBEN 2004, SPECIALTY PRODUCE, WIKIPEDIA).

3. Crop Data:

a. Season:  First harvest may occur 3-4 weeks after seeding in the
summer, then may have 2-3 cuts low to the ground 2-3 times after that. 
Flowering reduces quality of harvests (GRUBBEN 2004).

b. Cultivation:  Propagation is generally by seed, and purslane will
reseed itself easily in most cases.  Stem cuttings also root without
difficulty.  The tiny seeds can be broadcast over soil at a rate of 20
kg/ha (110 lb/A) and then covered with a light (no more than 6 cm (2.3
in) deep) layer of compost.  Purslane can grow in most soils, but as it
is a shallow-rooted crop for commercial production, a fertile topsoil is
preferred.  It should be watered every 3-4 days in dry climates, and is
salt tolerant (GRUBBEN 2004). 

c. Availability in the marketplace:  Available in high-end produce
markets in the U.S.  More common as a fresh vegetable in other parts of
the world.

d. Preparation for cooking:  Purslane leaves may be eaten fresh, as part
of a salad.  The leaves and stems may be cooked in soups, steamed or
used as a potherb.  When cooked for very long purslane can become slimy.
 The leaves can also be preserved by pickling.  The tiny seeds are also
edible and can be made into flour and porridge (GRUBBEN 2004, MANSFELD).

e. Nutritional aspects:  High in polyunsaturated fat and antioxidants. 
Rich in vitamin A, vitamin C and magnesium.  However purslane also
contains oxalic acid and nitrates so consumption should be limited;
purslane has been known to poison livestock, although in some places it
is used as fodder so levels of toxin may vary (GRUBBEN 2004, SPECIALTY
PRODUCE).

f. Medicinal aspects:  Widely used in traditional medcines to treat a
variety of ailments; shows some promise in modern medicine and has
analgesic/muscle-relaxant properties (GRUBBEN 2004).

g. Crop Photos:

4. Production in U.S.:  Grown in California, possibly elsewhere.  Found
as a weed throughout the warm areas of the country, some cultivation for
specialty markets (SPECIALTY PRODUCE, WIKIPEDIA).

5. Other production regions:  Throughout Europe, China, the West and
East Indies, Ascension Island, Japan, India, Australia, Cote d’Ivoire,
Benin, Camaroon, Kenya, Uganda, South Africa, Angola, Mexico, and the
Middle East (MANSFELD, GRUBBEN 2004, SPECIALTY PRODUCE, WIKIPEDIA).

6. Use:  Salad greens, potherbs, soups and stews, flour, porridge,
medicinal (GRUBBEN 2004, MANSFELD).

7. Part(s) of plant consumed:  Leaves and young stems. Ocassionally
seeds as flour. 

8. Portion analyzed/sampled:  Leaves and young stems.

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
leafy vegetables) group, Leafy greens subgroup 4A 

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0492, Purslane

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, GRUBBEN 2004, SPECIALTY
PRODUCE, WIKIPEDIA

11. Production Map:  All EPA Crop Production Regions.

12. Plant Codes:  a. Bayer Code:  POROL

(499)

1. Purslane, Winter [Cuban spinach, miner’s lettuce, springbeauty
(GRIN, MARKLE)]

Portulacaceae 

Claytonia perfoliata Donn ex Willd. (syn: Montia perfoliata (Donn ex
Willd.) Howell)

2. Winter purslane is a short-lived annual native to the coastal regions
of North America, but also cultivated as a winter crop in warmer
climates such as parts of Africa and Cuba.  It is naturalized in western
Europe.  The leaves are fleshy and opposite, mostly rising from the root
to form a rosette at the base of the plant, generally ovate in shape and
up to 4 cm (1.6 in) long, borne on an extremely long petiole.  The
small, five-parted flowers are pink or white with petals 2-6 mm
(0.07-0.2 in) long and they grow in groups of 5-40.  The flowers are
borne on a long stem with two leaves below them that are fused around
the stem giving the appearance of a single, circular leaf.  The plant
may have an erect or trailing growth form.  The young leaves are valued
as a fresh and cooked vegetable, and should be picked before they are
exposed to much heat and begin to dry out, as they may turn bitter.  The
flavor is said to resemble water chestnut (MARKLE, MANSFELD, PLANTS FOR
A FUTURE, MUNRO, NVSUK, WIKIPEDIA).

3. Crop Data:

a. Season:  In climates with a harsh winter, seeds may be sown in very
early spring for an early summer crop or in late summer for a fall crop.
 In warmer climates may be grown over winter.  Can be harvested about 1
month after sowing (MARKLE, MUNRO, MANSFELD).

b. Cultivation:  In the wild grows in moist soils and waste places.  In
cultivation, prefers a sandy loam rich in organic matter.  Winter
purslane prefers high levels of moisture but can succeed in drier soils
and harsher conditions.  Cool and moist is preferable for ideal leaf
production and flavor.  Propagated by seed and will self-sow well. 
Spacing should be 5-7 cm (1.9-2.8 in).  Full sun to partial shade
(NVSUK, MUNRO, PLANTS FOR A FUTURE).

c. Availability in the marketplace:  In the U.S. found in gourmet
specialty markets and restaurants.  Available relatively common in
England and other parts of Europe in produce markets.  Can also be found
in season in Cuba, parts of South America, and tropical Africa. 

d. Preparation for cooking:  Young leaves and stems are harvested before
the plant starts to flower and used as a fresh salad green, or boiled
briefly and used like spinach.  The leaves have a somewhat mucilaginous
texture.  The flowers are also edible (MUNRO, WIKIPEDA).

e. Nutritional aspects:  Rich in vitamin C (WIKIPEDIA).

f. Medicinal aspects:  Laxative and diuretic (PLANTS FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.:  No data.  Cultivated in North America and found
wild along the coasts from Mexico to Canada (MARKLE, MANSFELD).

5. Other production regions:  Britain, France, Germany, Belgium, the
Netherlands, tropical Africa, South America, and Cuba (MUNRO, MANSFELD).

6. Use:  Salad green, potherb, medicinal (PLANTS FOR A FUTURE, MARKLE).

7. Part(s) of plant consumed:  Leaves

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
leafy vegetables) group, Leafy greens subgroup 4A 

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0493, Purslane, Winter

d. EPA Crop Definition:  None

10. References:  MARKLE, MANSFELD, PLANTS FOR A FUTURE, MUNRO, NVSUK,
WIKIPEDIA 

11. Production Map:  EPA Crop Production Regions 1, 2, 5, 7, 8, 9, 10,
11, and 12

12. Plant Codes:

a. Bayer Code:  CLAPE



Sowthistle [annual sow thistle, common sow thistle, hare’s-lettuce,
chicória-brava, serralha-lisa, cerraja (GRIN)]

Asteraceae

Sonchus oleraceus L.

Sowthistle, field

Sonchus brachyotus DC.

2. Annual to biennial herb, up to 2 m (6.6 ft) tall, native to Europe
but adventive elsewhere, almost cosmopolitan.  Leaves alternate, simple;
blade lanceolate to oblanceolate up to 30 x 9 cm (11.8 x 3.5 in), deeply
pinnately lobed with few, reflexed lobes and bottom two lobes grasping
the stem.  The leaves are coarsely toothed, covered in glandular hairs
which may be spiny.  In overall appearance the plant resembles any
typical thistle.  The inflorescence is a stalked head with a yellow
composite flower typical of the family.  The fruit is a tiny, ribbed
achene, 4 mm (0.16 in) long with a downy white pappus.  Sowthistle (so
named because it is also a good wild food for pigs) is cultivated or
gathered from the wild as a nutrititous leafy vegetable.  It is weedy
and found throughout much of the temperate world.  Field sowthistle is
prized in China, particularly, as a vegetable and is native to eastern
Asia (MANSFELD, HU 2002, PROTA, GRUBBEN 2004, WIKIPEDIA, MALTA).

3. Crop Data:

a. Season:  Flowers late February to March in warm, Mediterranean
climates (MALTA).

b. Cultivation:  Grows in poor soil and waste places.  Weedy and seeded
by the wind.  Can succeed in most soils in sunny position.  Cultivated
in some places, but often gathered from the wild (GRUBBEN 2004, MALTA,
WIKIPEDIA).

c. Availablity in the marketplace:  Fresh leaves are traded in local
markets in Africa, and other areas where it is grown. 

d. Preparation for cooking:  Leaves may be eaten fresh in salads, or
cooked like spinach or used as a bitter vegetable.  The leaves may be
dried for storage and cooked later.  The stems may also be peeled and
eaten like asparagus.  The root is edible and can be cooked and eaten
but it is not very desirable (MALTA, GRUBBEN 2004).

e. Nutritional aspects:  High in Vitamin C and calcium (WIKIPEDIA).

f. Medicinal aspects:  Used in many traditional remedies, particular in
the treatment of skin problems and various infections (MALTA, GRUBBEN
2004).

g. Crop Photos:

4. Production in U.S.:  No data.

5. Other production regions:  Cultivated in the Philippines, Indonesia
and New Zealand.  Gathered from the wild in China and Africa (MANSFELD,
HU 2002, GRUBBEN 2004).

6. Use:  Salad green, leafy vegetable, pot herb, root vegetable
(rarely), chewing gum, medicinal, animal fodder (MANSFELD, MALTA,
GRUBBEN 2004).

7. Part(s) of plant consumed:  Leaves; rarely stems and roots.

8. Portion analyzed/sampled:  Leaves. 

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0501, Sowthistle

d. EPA Crop Definition:  None

10. References:  GRIN, MANSFELD, HU 2002, PROTA, GRUBBEN 2004,
WIKIPEDIA, MALTA

11. Production Map:  All EPA Crop Production Regions.

12. Plant Codes:

a. Bayer Code:  Sonchus oleraceus, SONOL.

(569)

1. Spinach [gemuese spinat, epinard, espinaca, bo cai, Spinat, pinni,
horenso, espinafre (GRIN, MARKLE)]

Chenopodiaceae

Spinacia oleracea L. (syn:   HYPERLINK
"http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?407568" \o "Link to
GRIN synonym report for Spinacia inermis"  Spinacia inermis  Moench,  
HYPERLINK "http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?407569" \o
"Link to GRIN synonym report for Spinacia oleracea var. inermis" 
Spinacia oleracea var. inermis  (Moench) Peterm.,   HYPERLINK
"http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?35257" \o "Link to
GRIN synonym report for Spinacia spinosa"  Spinacia spinosa  Moench)

2. An herbaceous annual plant, native to southwestern and central Asia
but grown widely in the Middle East, Europe, America, and Australa.  It
is an extremely nutritious, cool season crop.  Next to cabbage, spinach
is the most important of the vegetables grown for greens or pot herbs in
the U.S.  Varieties differ in leaf shape from smooth and broad
(arrow-shaped), to savoyed or wrinkled, but all leaves are hairless and
dark green.  Plants form a rosette of leaves on a very short stem, which
later grows into a seed stalk, and leaves should be harvested prior to
stem elongation for optimal flavor.  Very young leaves (baby spinach)
have become popular and are harvested very early in the season for
salads, while older leaves are more commonly cooked or used for
processing (MARKLE, MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE, SANDERS
2001).

3. Crop Data:

a. Season, seeding to harvest:  Usually 35 to 70 days depending on
season for traditional spinach; less for baby spinach (MARKLE).

b. Cultivation:  Spinach can be grown successfully on a variety of
soils, but a fertile sandy loam high in organic matter is preferred. 
The use of cover crops and green manure crops is recommended to maintain
the soil organic matter.  The soil pH should range between 6.4 to 6.8. 
Spinach requires a high level of fertility, especially nitrogen.  Early
spring spinach may require larger quantities of fertilizer than fall
crops.  Fertilizer is often broadcast and worked into the soil prior to
seeding.  Fresh seed germinates readily at 3.3-4.4 °C (38-40 °F). 
Higher soil temperatures result in reduced germination.  Multiple rows
on a bed will increase production efficiency per unit of land.  Beds can
range from 0.91-1.5 m (3-5 ft) wide depending on planting and
cultivating equipment.  The spinach may be sown 10-15 cm (4-6 in) in-row
and in rows as close as 25-30 cm (10-12 in) at a depth of 1.3-1.9 cm
(0.5-0.75 in).  Spinach requires abundant moisture to insure a high
quality product.  Spinach will bolt quickly in hot weather (SANDERS
2001).

c. Availability in the marketplace:  Extremely common throughout Asia,
Europe, North America, and Australia, both fresh and frozen or canned. 

d. Preparation for cooking:  Young spinach may be used fresh, although
care should be taken as spinach contains high amount of oxalic acid,
particularly in the older leaves.  Cooking reduces the amount of oxalic
acid in the vegetable.  Spinach is prepared a number of ways, including
steamed, boiled, and fried.  It is commonly cooked and then frozen or
canned to preserve it.  Fresh spinach does not have a long shelf life,
and should be consumed as soon as possible to prevent spoilage and loss
of nutrients (MANSFELD, MARKLE, WIKIPEDIA, PLANTS FOR A FUTURE).

e. Nutritional aspects:  Spinach is particularly rich in iron and
calcium but is a good source of many other nutrients as well, including
vitamin A, vitamin C, vitamin E, vitamin K, magnesium, manganese,
folate, betaine, vitamin B2, potassium, vitamin B6, folic acid, copper,
protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids
(WIKIPEDIA, PLANTS FOR A FUTURE).

f. Medicinal aspects:  Used in some home remedies and as a laxative
(PLANTS FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.:  In 2008, the total US spinach production was
353,430 tonnes (389,589 tons).  Spinach is grown primarily in
Washington, California, Oklahoma, Tennessee and Wisconsin, Colorado, New
Jersey, Maryland, and Virgina but is grown to some extent in most states
(MARKLE, FAOSTAT).



5. Other production regions:  In 2008, world production of spinach was
14,584,093 tonnes (16,076,210 tons).  The primary producing country was
China (12,512,005 tonnes/13,792,124 tons), followed by the U.S., Japan
(292,700 tonnes/322,646 tons), Turkey (225,746 tonnes/248,842 tons),
Indonesia (152,130 tonnes/167,694 tons), and France (123,500
tonnes/136,135 tons). 

6. Use:  Salad green, leafy vegetable, dye (MARKLE, PLANTS FOR A
FUTURE).

7. Part(s) of plant consumed:  Leaves

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
leafy vegetables) group, Leafy greens subgroup 4A (representative crop).

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0502, Spinach

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE,
SANDERS 2001, FAOSTAT

11. Production Map:  EPA Crop Production Regions 1, 2, 5, 6, 8, 9, 10,
11, and 12.

12. Plant Codes:

a. Bayer Code:  SPQOL

(571)

1. Spinach, Malabar [vine spinach, Indian spinach, Malabar nightshade,
Ceylon spinach, libato, gui, red vine spinach, country spinach, basella,
luo kui, épinard de Malabar, baselle, brède d'Angola, Malabarspinat,
bacela, bertalha, bretalha, espinaca Blanca, espinace de Malabar (GRIN,
MARKLE)] 

Basellaceae 

Basella alba L. (syn: Basella cordifolia Lam., Basella rubra L.)

2. A perennial vine which may reach up to 9.1 m (30 ft), native to India
but naturalized in the tropics.  It is grown as a leafy vegetable in
many tropical countries.  It has a smooth, twining stem, which may be
green to purple to red (in ornamental varieties).  Leaves are fleshy,
simple and alternate with a petiole up to 9 cm long.  They are usually
cordate (but may vary in shape to obvate), up to 15 cm (6 in) by 12.5 cm
(4.9 in), with no stipules.  The axillary inflorescence is up to 22 cm
(8.6 in) long, drooping with a long peduncle and clusters of perfect
5-parted white or pink flowers up to 6 cm (2.4 in) in diameter.  The
fruit is a purplish-black subglobose pseudo berry.  It is grown in the
tropics, mainly in Africa and Asia and used both as a potherb like
spinach and as a mucilaginous vegetable.  In temperate areas it may be a
warm-season replacement for spinach, and is sometimes planted as an
ornamental in the U.S. and Europe (MARKLE, MANSFELD, PLANTS FOR A
FUTURE, HU 2002, PLANTS FOR A FUTURE, WIKIPEDIA, TROPILAB, GRUBBEN
2004). 

3. Crop Data:

a. Season, seeding to harvest:  55 to 80 days for leaf harvest. 
Normally, after about 3 months, the established plants may be cut or
pruned on a weekly basis (MARKLE).

b. Cultivation:  Grows best in full sun at low elevations in hot and
humid climates, although some shade can induce it to produce larger and
more succulent leaves.  Does best in sandy loam soils rich in organic
matter with pH ranging from 5.5 to 8.0, although it can grow in poor
soils.  Production is slowed by cooler temperatures.  Propagation is by
direct seeding, transplants, or by stem cuttings (GRUBBEN 2004,
TROPILAB, WIKIPEDIA).

c. Availability in the marketplace:  Found in many ethnic Asian stores,
and common in produce markets throughout Asia and Africa. 

d. Preparation for cooking:  The leaves and young stems are used fresh
in salads or steamed, boiled, or prepared with tofu or or fish.  May be
used in any way that spinach is, but care should be taken when preparing
as a leafy vegetable to cook the leaves too long or they will become
slimy.  Leaves and stems may intentionally be cooked longer to be eaten
as a mucilaginous vegetable or a thickener for soups and stews (GRUBBEN
2004, PLANTS FOR A FUTURE, WIKIPEDIA).

e. Nutritional aspects:  High in protein and soluble fiber.  Rich in
vitamin A, vitamin C, iron, and calcium (WIKIPEDIA, GRUBBEN 2004).

f. Medicinal aspects:  Used for various traditional remedies in Africa
(GRUBBEN 2004).

g. Crop Photos:

4. Production in U.S.:  No data.

5. Other production regions:  Throughout much of tropical Asia and
Africa, including China, Korea, Vietnam, India, Bangladesh, and Kenya
(GRUBBEN 2004).

6. Use:  Salad green, pot herb, leafy vegetable, mucilaginous vegetable
and thicking agent, medicinal, ornamental, dye and ink (from berries),
animal fodder/medicine (GRUBBEN 2004, MARKLE).

7. Part(s) of plant consumed:  Leaves and young stems.

8. Portion analyzed/sampled:  Leaves and young stems. 



9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
leafy vegetables) group, Leafy greens subgroup 4A 

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0503, Spinach, Indian

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, PLANTS FOR A FUTURE, HU 2002,
PLANTS FOR A FUTURE, WIKIPEDIA, TROPILAB, GRUBBEN 2004.

11. Production Map:  EPA Crop Production Region 13.

12. Plant Codes:

a. Bayer Code:  BADAL

(570)

1. Spinach, New Zealand [tsuru-na, warrigal cabbage, fan xing,
tétragone cornue, Neuseelandspinat (GRIN)] 

Aizoaceae

Tetragonia tetragonioides (Pall.) Kuntze (syn: Demidovia tetragonoides
Pall., Tetragonia expansa Murray)

2. A small but hardy annual herb, native to New Zealand, Australia, and
Tasmania and now grown in many temperate to subtropical region.  The
growth form is prostrate and spreading; each plant may attain a diameter
of up to 1 m (3.3 ft).  The leaves are dark green and slightly fuzzy. 
They are succulent, alternate and simple, deltoid-ovate in shape and up
to 7 cm (2.7 in) long by 5 cm (1.9 in) wide (although may be much
smaller).  The flowers as axillary, small, and inconspicuous, greenish
yellow and 2-3 mm (0.08-0.1 in).  New Zealand Spinach was first used by
Captain Cook and his crew while exploring Oceania to prevent scurvy.  It
was brought back to Europe and became the first crop from Australia to
be cultivated there, quickly spreading to parts of Asia, North America,
and Africa.  The leaves are used like spinach, both fresh in salads and
cooked as a potherb.  It grows well in hot weather, and is a good warm
season replacement for spinach.  The flavor is said to be mild, but
slightly bitter, and is grown in the U.S. as a minor and heirloom
vegetable (MARKLE, MANSFELD, MUNRO, WIKIPEDIA, HU 2002, GRUBBEN 2004).

3. Crop Data:

a. Season, seeding to first harvest:  About 2 months (MARKLE).

b. Cultivation:  Does best in a warm moist environment (although it can
withstand drought well), and tolerates a coastal environment and saline
soil..  Its native environment is dunes and rocky beaches, and thus it
prefers a sandy, well drained soil.  Propagation is by seed (actually
the whole, hard fruit), which should be soaked for 24 hours and then
sown directly into the field or planted indoors and transplanted. 
Germination is in 2-3 weeks up as long as three months.  In home
gardens, tender shoots, tips, and leaves are cut and used throughout the
summer.  Commercially, whole plants are usually cut above the ground
when small.  New growth from the cut stem base will produce a later
crop.  It is resistent to most pests (GRUBBEN 2004, MARKLE, MUNRO,
WIKIPEDIA).

c. Availability in the marketplace:  A minor crop; mainly home gardens
in North America.  More common in areas where it is commercially grown
and generally available in local markets in season. 

d. Preparation for cooking:  The leaves may be used fresh or cooked,
like spinach.  However, the plant may contain oxalates which can be
removed by blanching in hot water and then soaking in cold water prior
to cooking.  In the U.S. the very young tips are eaten raw in salads
(GRUBBEN 2004, WIKIPEDIA).

e. Nutritional aspects:  Relatively high in protein, calicum, and
foliate (GRUBBEN 2004).

f. Medicinal aspects:  No data. 

g. Crop Photos:

4. Production in U.S.:  Mainly in home gardens.  Commerically grown in
California.  No data on other states (MARKLE).

5. Other production regions:  Native to New Zealand, Austria, and
Tasmania.  Cultivated in Europe, eastern Africa, China, Japan, and
Canada (MARKLE, MANSFELD, GRUBBEN 2004, MUNRO).

6. Use:  As potherb or greens in salads (MARKLE).

7. Part(s) of plant consumed:  Young leaves and stem tips.

8. Portion analyzed/sampled:  Tops (leaves)

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
leafy vegetables) group, Leafy greens subgroup 4A 

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables, VL 0486, New Zealand Spinach

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, MUNRO, WIKIPEDIA, HU 2002,
GRUBBEN 2004

11. Production Map:  EPA Crop Production Regions 1, 2, 3, 5, 7, 10, 11,
12 and 13

12. Plant Codes:

a. Bayer Code:  TEATE

(595)

1.	Swiss chard 	[garden beet, table beet, ramolacha, betterave, betabel,
beetroot, field beet, fodder beet, foliage beet, mangel, mangel-wurzel,
mangold, red beet, Sicilian broad-rib beet, spinach beet, spinach chard,
sugarbeet, Swiss chard, yellow beet, betterave fourragère, betterave
jaune, betterave potagère, betterave rouge, betterave sucrière,
poirée à couper, poirée à carde, Futterrübe, rote Bete, rote Rübe,
Runkelrübe, Zuckerrübe, Mangold, Schnittmangold, Stielmangold,
beterraba, beterraba-açucareira, beterraba-forrageira,
beterraba-sacarina, acelga, betarraga azucarera, betarraga forrajera,
remolacha amarilla , remolacha azucarera, remolacha colorada, remolacha
de mesa, remolacha forrajera, remolacha roja, acelga (GRIN)]

Chenopodiaceae

Beta vulgaris L. subsp. vulgaris (syn: Beta altissima Steud., Beta
brasiliensis hort. ex Voss, Beta chilensis hort.,  Beta cicla (L.) L.,
Beta vulgaris var. altissima Döll, Beta vulgaris subsp. cicla (L.) W.
D. J. Koch, Beta vulgaris var. cicla L., Beta vulgaris cv. conditiva
Alef.,  Beta vulgaris cv. crassa Alef., Beta vulgaris subsp. flavescens
Lam., Beta vulgaris var. flavescens (Lam.) DC., Beta vulgaris var.
rapacea W. D. J. Koch, Beta vulgaris f. rhodopleura (Alef.) Helm, Beta
vulgaris var. rubra DC., Beta vulgaris cv. saccharifera Alef.)

2. Swiss chard is a foliage beet, probably originating in Sicily,
developed for its large fleshy leaf petioles and broad, crisp leaf
blades.  It is the same subspecies as the table beet, but different
cultivars produce a much smaller, undesirable root and large, edible
foliage instead.  The leaves are large, up to 45.7 cm (18 in) in length,
usually thick, dark green, wrinkled, and glabrous.  The petioles are
fleshy, elongate, and grooved in the middle, like celery but not ribbed.
 There are many kinds of Swiss chard and the leaves and petioles can
vary greatly in size and color.  Some cultivars produce very long and
thin petioles with smaller leaves, while others may have very wide and
stout petioles on extremely large leaves.  Colors of petiole and midrib
range from white to yellow to red.  Colorful (or “rainbow”)
varieties of Swiss chard are often planted as ornamentals.  Swiss chard
is valued for its petiole and leaves, which may be eaten together or
separately.  Swiss chard is especially popular in Europe and the
Mediterranean, although the petiole is often the only part eaten and the
leaf blade discarded (MARKLE, MANSFELD, WIKIPEDIA, FLORIDATA, SCHNEIDER
2001).

3. Crop Data:

a. Season, planting to first harvest:  50 to 60 days (MARKLE).

b. Cultivation:  Plants may be started in beds and transplanted to the
field; but more commonly direct field seeding, followed by plant
thinning, is practiced.  Plantings made in the spring will produce
leaves for greens in about 60 days, by harvesting the outer leaves only
and leaving the inner ones intact, and will continue to produce "greens"
or leaves until frost if the growing point if not injured.  Growing
requirements are virtually identical to garden beets, although Swiss
chard is slightly less drought tolerant (MARKLE, FLORIDATA).

c. Availability in the marketplace:  Common in the U.S. and Europe when
in season, as it is highly perishable.  Can be found frozen in the off
season in many places.

d. Preparation for cooking:  Swiss chard may be eaten fresh in salads or
cooked, with the leaf blades used like spinach and the petioles eaten
like celery or asparagus.  Young leaves are preferred if eaten fresh as
older leaves may be too tough.  Swiss chard is slightly bitter and
benefits from cooking.  Leaf blades are often separated from petioles
before cooking.  Petioles can be chopped up and cooked in stir-fries,
soups, or other dishes.  The whole leaf with petiole may also be
steamed.  Swiss chard is highly perishable and should be used
immediately or blanched then frozen (SCHNEIDE 2001, FLORDATA,
WIKIPEDIA).

e. Nutritional aspects:  High in vitamins A, K and C, as well as fiber
and protein (WIKIPEDIA).

f. Medicinal aspects:  No data.

g. Crop Photos:

4. Production in U.S.:  Wisconsin, New York, Oregon, Texas, California,
and New Jersey (MARKLE).

5. Other production regions:  Canada, Europe (MARKLE, WIKIPEDIA).

6. Use:  Leaf and stem vegetable, cooked or fresh. 

7. Part(s) of plant consumed:  Leaves with petioles

8. Portion analyzed/sampled:  Leaves with petioles

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Leafy vegetables (except Brassica
vegetables) (4B)

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0464, Chard

d. EPA Crop Definition:  None

10. References: GRIN, MARKLE, MANSFELD, WIKIPEDIA, FLORIDATA, SCHNEIDER
2001.

11. Production Map: EPA Crop Production Regions 1, 2, 5, 6, 7, 8, 9, 10
and 12.

12. Plant Codes:

a. Bayer Code: BEAVD

(603)

1.	Tanier Spinach [Tanier Spinach, Tahitian taro, belembe, malanga,
Tahitian spinach, quélimbé, calalú (GRIN, MARKLE)]

Araceae

Xanthosoma brasiliense (Desf.) Engl. (syn: Caladium brasiliense Desf.)

2.	A perennial plant to about 61 cm (2 ft) tall, native to the tropical
Americas.  The plant develops from a rather insignificant corm.  The
leaves are sagitate to trilobed, glabrous, dark green and succulent with
long petioles coming out of the ground and no above ground stem
produced.  The leaves, both old and young, are eaten like spinach and
may be harvested year round for up to two years before the plant begins
to suffer.  It is a valuable crop in areas of the world where
malnutrition is a problem, as it is extremetly nutritious, easy to grow,
and a good producer (MARKLE, MANSFELD, TROPILAB, LEAF FOR LIFE).

3.	Crop data

a. Season, planting with corms to harvest:  Suitable leaves for harvest
are produced in 2 to 3 weeks, but 6 weeks are needed for mature leaves. 
Single leaves cut weekly or all leaves every 6 to 8 weeks (MARKLE).

b. Cultivation:  Propagated by corm or stem cuttings (has very poor seed
production).  Requires a moist, rich, well-drained soil and does not
grow well in sandy soil or soil with very low organic matter content. 
Can be successfully grown in soils with pH 5.0 –8.0.  Does best in
temperatures averaging 26.7 °C (80 °F).  Typically grown at a density
of about 14,000 to 20,000 plants per hectare.  Tanier spinach is
relatively shade tolerant and is sometimes intercropped with bananas or
coconut.  Resistant to most pests (TROPILAB, LEAF FOR LIFE).

c. Availability in the marketplace:  Relatively rare here; more common
in the tropics where it is grown. 

d. Preparation for cooking:  Rarely eaten raw as leaves may irritate the
mouth.  Cooked like spinach and used as any leafy vegetable in various
dishes.  Before cooking, the leaves and petioles are cut up.  They are
typically boiled for 10-15 minutes (LEAF FOR LIFE, TROPILAB).

e. Nutritional aspects:  High in protein, vitamins A and C, and
phosphorus (LEAF FOR LIFE). 

f. Medicinal aspects:  No data. 

g. Crop Photos:

4.	Production in U.S.:  Hawaii (MANSFELD).

5.	Other production regions:  Tropical Americas, Surinam, the
Carribbean, Micronesia, Tahiti, and the West Indies (MANSFELD, MARKLE,
TROPILAB).

6.	Use:  Leafy vegetable.  

7.	Part(s) of plant consumed:  Leaves and petioles.  Tubers are edible
when cooked but too small to be used for food (MARKLE).

8.	Portion analyzed/sampled:  Leaves and petioles

9.	Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b.	EPA Crop Group (Group & Subgroup):  Miscellaneous

c.	Codex Group:  No specific entry

d. EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, TROPILAB, LEAF FOR LIFE 

11.	Production Map:  EPA Crop Production Region 13.

12.	Plant Codes:

a. Bayer Code:  XATBR 

1. Violet, Chinese [tropical primrose, Herbe le rail, mange-tout, herbe
pistache, pistache marron, Asistasía branca, fuchwe, mtikini,
kichwamangwo (GRIN)]

Acanthaceae

Asystasia gangetica (L.) T. Anderson

2. A spreading, perennial herb with ascending stems up to 2 m (6.5 ft)
long, native to tropical Africa and Asia but now a pantropical weed. 
The leaves are opposite, simple with entire margins, ovate to lanceolate
often with a cordate base and up to 8 x 4.5 cm (3.1 x 1.8 in). 
Inflorescence a terminal raceme up to 25 cm (9.8 in) long, with
bisexual, slightly zygomorphic, 5-parted flowers, typically white with
purple spots inside the bottom lobe.  The fruit is an explosive capsule
which sprays seeds far and wide when mature.  Chinese violet is
cultivated as a leafy vegetable and medicinal plant in Africa, Asia, and
parts of the tropical Americas.  However in some places, such as
Australia, it is considered an invasive weed.  In Africa, it is also
valued highly as fresh animal fodder (MANSFELD, WIKIPEDIA, PROTA).

3. Crop Data:

a. Season:  8-10 weeks from germination to seed dispersal.  Young shoots
and leaves may be harvested upon emergence (PROTA).

b. Cultivation:  Propagated by seeds.  Can grow under many conditions,
from poor, water logged soils to well drained fertile areas, but does
not do well in areas with a long dry season.  It thrives on coastal
alluvium, peat soils with 85% organic matter and pH 3.5–4.5, sandy
loams and clay soils, and yet may be found at elevations up to 2,100 m
(6,889 ft).  Does well in full sun, but can tolerate an almost entirely
closed canopy, although this will slow growth significantly (PROTA).

c. Availablity in the marketplace:  Mainly gathered from the wild or
cultivated in home gardens in Africa, Asia, and rural tropical Americas.

d. Preparation for cooking:  Leaves are cooked and eaten as a vegetable,
often with other leafy vegetables or sometimes with beans or sesame
paste.  The leaves may also be dried and ground for use later (PROTA).

e. Nutritional aspects:  Contains significant protein and calcium
(PROTA).

f. Medicinal aspects:  Used in Africa, India, and Indonesia for a
variety of herbal remedies (PROTA).

g. Crop Photos:

4. Production in U.S.:  No data.

5. Other production regions:  Tropical Americas, Kenya, Tanzania, India,
Indonesia, and W. Africa (PROTA, MANSFELD).

6. Use:  Leafy vegetable, potherb, medicinal, ornamental, animal fodder,
and insect repellant (PROTA).

7. Part(s) of plant consumed:  Leaves

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a.	Authors Class:  Crop Group 4: Leafy Vegetables, Leafy greens subgroup
4A

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, MANSFELD, WIKIPEDIA, PROTA.

11. Production Map:  EPA Crop Production Regions 3 and 13.

12. Plant Codes:

a. Bayer Code:  ASYCO



ATTACHMENT 5.  MONOGRAPHS – BRASSICA LEAFY VEGETABLES

(033)

1. Arugula [rocket salad, tira, arrugula, gargeer, roka, roquette,
garden rocket, roka, rucola, rugula, salad rocket, rocket-salad,
Ölrauke, Ruke, Senfrauke, jamba, taramira, rábano-silvestre, oruga
común, roqueta (GRIN, MARKLE)]

Brassicaceae 

Eruca sativa Mill. (syn: Brassica eruca L., Brassica erucoides Roxb.,
Eruca longirostris Uechtr, E. stenocarpa Boiss. & Reut., Eruca vesicaria
subsp. sativa (Mill.) Thell.)

2. This is a low growing annual 30-60 cm (1-2 ft) high, found wild in
the Mediterranean, North Africa, the Balkans, and parts of Asia.  The
leaves are 7.6-18 cm (3-7 in) long and deeply lobed, and it bears white,
cross-shaped flowers.  It is mainly used as a salad green and has long
been popular in Europe, India, the Middle East and parts of Asia, and is
used especially heavily in Italy.  Previously arugula was mainly
collected from the wild, and commercial cultivation is a relatively
recent phenomenon, having only occurred in the past few decades.  The
leaves are best when used young, and the flavor is pungent and spicy,
resembling horseradish.  Recently, it has grown in popularity in the
U.S. and is now a relatively common part of salad mixes, particularly in
gourmet markets.  In addition to fresh usage, it can also be cooked in
stews, sauces, and stir-fries.  The seeds yield an oil known as “jamba
oil” which can be used for cooking, lamp oil, or taken medicinally. 
This is most commonly found in India. The seeds may also be ground into
a kind of mustard powder.  On the island of Ischia in the Gulf of
Naples, a local specialty is a liquor made from the leaves of arugula
which is drunk after meals (MARKLE, MANSFELD, WIKIPEDIA, FLORIDATA,
PURDUE, PLANTS FOR A FUTURE).

3. Crop Data:

a. Season, seeding to first harvest:  For leaves, about 2 to 3 months. 
Normally harvested when leaves are about 6 to 8 inches.  The seed crop
is direct seeded in early April and harvested early September by
cutting, dried in the field for 10 to 14 days and combined (MARKLE).

b. Cultivation:  A very hardy plant, can grow in most kinds of soil, sun
to partial shade, and is drought resistant (PLANTS FOR A FUTURE). 

c. Availability in the marketplace:  Fairly common in the U.S.,
particularly in more affluent areas, as it is considered a gourmet food.
 Common in Europe, the Middle East, North Africa, and parts of Asia. 

d. Preparation for cooking:  Leaves used fresh or cooked by stewing,
boiling, or stir-frying.  Seeds dried and ground or pressed for oil
(MARKLE, MANSFELD, WIKIPEDIA).

e. Nutritional aspects:  Rich in vitamin C and potassium (WIKIPEDIA).

f. Medicinal aspects:  Long considered an aphrodisiac, and some use in
folk remedies, but little to no medicinal use today (WIKIPEDIA, PLANTS
FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.:  Arizona, California, Florida, New Jersey, New
York and South Carolina (MARKLE).  It is also being investigated as a
potential crop in the Midwest. 

5. Other production regions:  Southern Europe, North and Northeast
Africa, the Middle East, Central Asia, and North and Central India.

6. Use:  Salad green, cooked vegetable, cooking oil, lamp oil,
seasoning/spice, condiment, liquor, medicinal (MANSFELD, PLANTS FOR A
FUTURE).

7. Part(s) of plant consumed:  Young leaves mainly; older leaves which
are too hot to eat added to sauces as a seasoning. 

8. Portion analyzed/sampled:  Leaves (fresh)

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup):  Leafy Vegetables, Leafy green
subgroup 4A

c. Codex Group: 013 (VL 0496) Leafy vegetables (including Brassica leafy
vegetables), VL 0496, Rucola

d. EPA Crop Definition:  None

10. References: GRIN, MARKLE, MANSFELD, PURDUE, FLORIDATA, PLANTS FOR A
FUTURE, WIKIPEDIA

11. Production Map:  EPA Crop Production Regions 1, 2, 4, 5, 6, 7, 8, 9,
10, 11, and 12 (PLANTS)

12. Plant Codes:

a. Bayer Code: ERUVE



(085)

Chinese Cabbage (Bok choy) [chongee, baak choi, pai tsai, white stalk,
taisai, lei choy, bok choi, paksoi, Chinese cabbage, paktsoi, white
mustard cabbage, spoon cabbage, Japanese white celery mustard, pak choy
sum, Chinese chard, pak choy, pak toy, celery mustard, Chinese mustard
cabbage, joi choy, tak tsai, Chinese savoy, celery cabbage, tatsoi,
osaka-na, caisin, Chinese mustard, Chinese white cabbage, false
pak-choi, flowering white cabbage, mock pak-choi, mustard cabbage,
purple-stem mustard, white celery mustard, cai xin, qing cai, ze cai
hua, ze tai cai, zi cai tai, chou de Chine, Chinakohl, pecai, sawi
hijau, sawi kembang, sawi putih, shakushina, taisi, junggukpaechu,
puhit, bunga, sawi putih, couve-chinesa, kapusta kitajskaja, col de
China, repollo chino (MARKLE, GRIN)]

Brassicaceae 

Brassica rapa subsp. chinensis (L.) Hanelt (syn: Brassica campestris
subsp. chinensis (L.) Makino, Brassica chinensis L., Brassica chinensis
subsp. utilis M. Tsen & S. H. Lee, Brassica dubiosa L. H. Bailey,
Brassica oleracea var. chinensis (L.) Prain, Brassica rapa var.
amplexicaulis Y. Tanaka & Ono, Brassica rapa var. chinensis, Brassica
rapa var. rosularis M. Tsen & S. H. Lee)

1. Flowering white cabbage (choi sum) [flowering bok choy, yu choy,
u-choy, tsai shim, tsoi sum, false pak choi, Chinese cabbage, choy sum,
mock pakchoi, choisum, yow choy, edible rape, caisin, mock pak-choi, cai
xin, sawi hijau, sawi kembang, sawi bunga (MARKLE, GRIN)]

Brassica rapa L. subsp. chinensis (L.) Hanelt var. parachinensis (L. H.
Bailey) Hanelt (syn: Brassica parachinensis L. H. Bailey)

1. Purple-stem mustard [ze cai hua, ze tai cai, zi cai tai (GRIN)]   

Brassica rapa L. subsp. chinensis (L.) Hanelt var. purpuraria (L. H.
Bailey) Kitam. (syn: Brassica campestris var. purpurea L. H. Bailey,
Brassica purpurea (L. H. Bailey) L. H. Bailey)

1. Chinese flat cabbage [broad-beak mustard, Chinese savoy, ta ke cai,
wutacai, kisaragina, taasai (GRIN)]

Brassica rapa L. subsp. narinosa (L. H. Bailey) Hanelt (syn: Brassica
narinosa L. H. Bailey, Brassica rapa var. narinosa (L. H. Bailey)
Kitam.)

2.	This group of Chinese cabbages should not be confused with Chinese
napa cabbage, which forms a tight head.  Bok choy and its close
relatives form loose rosettes but not true heads, despite often being
referred to as Chinese cabbage.  The taxonomy of this group is
confusing, and the confusion is made greater by the numerous common
names (some of them overlapping with other subspecies or varieties) in
both Chinese and English, and the many cultivars of these plants. 
However, all are grown in a similar manner, for similar uses and greatly
resemble each other.  All are known only in cultivation and are
low-growing, annual or biennial, cool season cabbages that tend to form
basal rosettes of edible leaves with thickened, often white or purple,
petioles.  The leaves, petioles, and young flower stalks (flowers and
seeds are typical of the family) are all edible, but it is the crisp
petiole that is particularly favored for stir-fries and other vegetable
dishes.  They tend to have a slightly sharper and more “mustardy”
flavor than the napa cabbage, although some types can be quite bland and
watery.  Bok choy is the most familiar to Western markets, and there are
many cultivars featuring different sizes, colors, and growing
requirements.  It is typically the largest of the group, with the
thickest and most desirable petiole, which may range from white to green
to purple in color (as in the variety purple-stem mustard).  It is
typically biennial (grown as an annual) although if stressed may bolt
the first year.  It is also the only type that is typically dried for
later use in soups and other dishes.  It is highly versatile and is
eaten at every stage from seedling to flowering.  Flowering white
cabbage (choi sum) is an annual, and is the only one of the group grown
primarily for its flowering stem.  It forms the loosest bunches and has
the most slender petioles.  Although the whole plant is consumed, it is
the flower stalk with its flower buds and just-opened flowers that is
most prized, usually for cooking or pickling.  Chinese flat cabbage is
much like bok choy, only smaller and lower to the ground (prostrate or
semi-prostrate).  It tends to form wide, low rosettes only a few inches
tall and it is extremely hardy, even able to survive under snow cover
for a time.  It also tends to be slow to bolt in the spring, making it a
highly useful, if slow-growing, crop (MARKLE, MANSFELD, GRIN, SCHNEIDER
2001, WIKIPEDIA, INNVISTA, LARKCOM).

3. Crop Data:

a. Season, seeding to harvest:  Time varies based on cultivar and
desired crop, ranging from only a few weeks for bok choy seedlings, to
three months or more for flower stalks.  When leaves and petioles are
desired, several cuttings of the outer leaves may be made throughout the
season (LARKCOM).

b. Cultivation:  Typically grows best in 15-20 °C (59-68 °F)
temperatures, although some cultivars may be more heat or cold
resistant.  As typical of many cabbages, these have a fine, shallow root
system and require fertile soil and high moisture levels for a
productive crop.  Dryness and heat will cause premature bolting, but
excessive water results in susceptibility to pests (particularly slugs)
and fungal disease.  Typically planted either in the very early spring
or in late summer for fall harvest, although some cultivars can
over-winter in mild climates.  These plants often do well with slight
shading, particularly in warmer months, and traditionally are often
intercropped with corn, carrots, or other Brassica crops.  Can be
started in containers and in some cases grown to maturity in them.  Also
suitable for year-round greenhouse cultivation under carefully
controlled conditions.  Susceptible to most common Brassica pests,
particularly flea beetle and cabbage caterpillar, as well as being
vulnerable to bacterial rot and clubroot (LARKCOM, DIXON 2007,
NONNECKE).

c. Availability in the marketplace:  Ubiquitous throughout most of Asia,
becoming more common in the West.  Bok choy in particular is available
at most large supermarkets in the U.S., as well as specialty markets. 

d. Preparation for cooking:  Rarely eaten fresh, although leaves
(particularly of seedlings) are occasionally used in salads.  Leaves and
petioles may be cooked together or used separately.  The thicker
petioles are sometimes peeled before use.  Flower stalks with budded or
just-opened flowers are also eaten cooked.  These vegetables are used
throughout Asian cuisine in nearly every way imaginable in dishes with
other vegetables, alone, or with fish, meat, rice, or noodles.  They can
be boiled, blanched, fried, stir-fried, steamed, or pickled.  Bok choy
is occasionally dried for use in soups or stews out of season, as fresh
leaves do not store well (LARKCOM, SCHNEIDER 2001).

e. Nutritional aspects:  Very nutritious, more so than many other
cabbages, and particularly high in potassium, vitamin A, and calcium
(NONNECKE).

f. Medicinal aspects:  No data. 

g. Crop Photos:

4.	Production in U.S.:  Bok choy is grown throughout the country,
usually in very small acreage for local markets.  Grown in much greater
quantity in California and Florida, particularly, as well as in New
York, New Jersey, Michigan, Arizona, and Texas (NONNECKE). 

5.	Other production regions:  Major crop in China.  Also grown in
Canada, Japan, Korea, S.E. Asia, the Philippines.  Recently as a winter
crop in tropical Africa, Brazil, and the Antilles (MARKLE, MANSFELD,
NONNECKE).

6.	Use:  Raw vegetable, cooked vegetable, pickles, dried vegetable
(LARKCOM, SCHNEIDER 2001, MANSFELD).

7.	Part(s) of plant consumed:  Leaves, petioles, and flowering stalk.

8.	Portion analyzed/sampled:  Leaves and petioles; flowering stalk only
in flowering white cabbage. 

9.	Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b.	EPA Crop Group (Group & Subgroup):  Brassica (cole) leafy vegetables,
Leafy Brassica greens subgroup 5B

c.	Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables, VL 0468, Choisum;  013, Leafy vegetables (including Brassica
leafy vegetables); VL 0466, Pak-choi or Paksoi

d. EPA Crop Definition:  None

10. 	References:  MARKLE, MANSFELD, GRIN, SCHNEIDER 2001, WIKIPEDIA,
INNVISTA, LARKCOM, NONNECKE, DIXON 2007

11.	 Production Map:  EPA Crop Production Regions: Bok choy: 2, 3, 10
and 13 (MARKLE).

12.	Plant Codes:

a.	Bayer Code:  BRSCH (B. rapa subsp. chinensis), BRSNR (B. rapa subsp.
narinosa)	(091)

1.	Broccoli, Chinese	 [white flowering Chinese broccoli, gay lon, gai
lan, kailaan, gai lohn, Chinese kale, gai lon, gaillon, kailan, yellow
flowering Chinese broccoli, kaai-laan, white flowered broccoli, tsai
shim, bai hua gan lan, chinesischer Brokkoli (MARKLE, GRIN)]

Brassicaceae 

Brassica oleracea var. alboglabra (L.H. Bailey) Musil (syn: Brassica
alboglabra L.H. Bailey)

2. An annual, cool season crop for a long time grown primarily in China
and Asia although probably originating in antiquity from the
Mediterranean.  In shape and form very similar to broccoli, with thick,
green-blue leaves, although the leaves are broader and the stems
somewhat longer than in true broccoli.  The flower stalk and buds are
lighter in color than true broccoli and they do not form the large,
tightly packed heads but instead have many smaller, less dense
inflorescences.  The inflorescences and surrounding leaves are eaten as
a cooked vegetable, typically right before the flowers bloom although
they sometimes are harvested just as blooming begins.  The small yellow
or white flowers are edible and tasty and may be eaten with the rest of
the tops.  In flavor, much like broccoli although sometimes described as
more bitter, more sweet, or more peppery.  There are many cultivars of
this plant in China, each for a particular growing season and climate so
that it can be grown virtually year-round there (MARKLE, MANSFELD,
SCHNEIDER, HU 2005, WIKIPEDIA, DPI QUEENSLAND, IFAS-EDIS).

3.	Crop Data:

a. Season, seeding to first harvest:  40 to 60 days (MARKLE).

b. Cultivation:  Can be grown all year round in some climates. 
Propagated by seed.  Optimum temperatures for germination are 25 to 30
°C (68 to 95 °F).  May bolt quickly at sustained high temperatures.  
Grows in most fertile soil types, with good drainage and high organic
content.  Ideal pH is neutral to slightly acid, but not below 5.0. 
Chinese broccoli can be directly sown at a depth of 0.6 cm (2.4 in)
allowing 8-12 cm (3.1-4.7 in.) between plants and with 2 to 4 rows per
raised bed.  Particularly susceptible to downy mildew, as well as white
rust and Alternaria.  Aphids, green looper caterpillar, white butterfly
caterpillar and diamondback moth are common pests of Chinese broccoli. 
For harvest, young flowering stems are cut by hand at 15-20 cm (5.9-7.9
in.) length with a sharp knife.  Chinese broccoli should be harvested
frequently to prevent bolting and toughening, particularly in summer. 
About three cuts can be obtained from one stem, and the main stalk
should be cut relatively short to enhance further growth (DPI
QUEENSLAND).

c. Availability in the marketplace:  Extremely common in Asia and easily
found in Asian markets; becoming more common in mainstream markets in
the U.S. 

d. Preparation for cooking:  May be cooked and prepared in the same way
as broccoli, most often steamed and served with oyster sauce or
stir-fried with ginger and garlic (WIKIPEDIA). 

e. Nutritional aspects:  A good source of Vitamin E, Vitamin B6, iron,
phosphorus, zinc and copper, and a very good source of dietary fiber,
Vitamin A, Vitamin C, Vitamin K, thiamin, riboflavin, foliate, calcium,
magnesium, potassium and manganese (NUTRITION DATA).

f. Medicinal aspects:  No data.

g. Crop Photos:

4.	Production in U.S.:  Grown in many areas of the U.S. including
California, Florida and Washington (MARKLE).

5.	Other production regions:  China, Vietnam, Thailand, Myanmar, Canada,
Australia (WIKIPEDIA, MARKLE, DPI QUEENSLAND)

6.	Use:  Cooked vegetable.

7.	Part(s) of plant consumed:  Flowerhead, stalk, and leaves.

8.	Portion analyzed/sampled:  Flowerhead, stalk, and leaves.

9.	Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup):  Brassica (cole) leafy vegetables,
Head and Stem Brassica subgroup 5A

c. Codex Group: 010, Brassica (cole or cabbage) vegetables, Head
cabbages, Flowerhead Brassicas, VB 0401, Broccoli, Chinese.

d.	EPA Crop Definition: Broccoli = Chinese broccoli (gai lon, white
flowering broccoli).

10.	References:  GRIN, MARKLE, MANSFELD, SCHNEIDER, HU 2005, WIKIPEDIA,
DPI QUEENSLAND, NUTRITION DATA, IFAS-EDIS

11.	Production Map:  EPA Crop Production Regions 10 and 3 (MARKLE)

12.	Plant Codes:

a. Bayer Code:  BRSAG

(092)

1.	Broccoli raab  [rapa, rapini, taitcat, Italian turnip, broccoli
turnip, Chinese flowering cabbage, choy sum, spring broccoli, Italian
mustard, turnip rape, rappone, Italian turnip broccoli, nabana, ruvo
kale, saishin, tsai-hsin, tsai-tai, cima-de-rapa (GRIN, MARKLE)]

Brassicaceae 

Brassica ruvo L.H. Bailey (syn: Brassica campestris L. (Ruvo group);
Brassic rapa L.)

2.	An annual or biennial cool-season crop known only in cultivation but
probably originating in North Africa and Eurasia.  Closely related to
turnips and rapeseed (canola), but closer resembling young broccoli, it
has many thick, dark green, spiked leaves which surround small clusters
of small green flower buds.  It is grown for its tender leaves and
flowers shoots which are often eaten together and used as cooked
vegetables or pot herbs.  Plants develop rather rapidly and are
typically harvested before the flower buds open, although the yellow
flowers are edible and tasty.  The overall flavor of the vegetable has
been described as nutty, bitter, and pungent.  General growth habit and
exposure of edible parts are similar to spinach and Chinese broccoli. 
Long used almost exclusively in Italian and Asian cuisines, broccoli
raab has recently become much more familiar in the U.S. and other parts
of the world (MARKLE, MANSFELD, WIKIPEDIA, COOKSFRESHMARKET, NCCE,
IPMCENTERS).

3. Crop Data:

a. Season:  About 60 days from seeding to harvest, although crops may be
planted in the fall and overwintered for harvest in the spring.  In warm
climates, may be grown in the fall or winter (NCCE).

b. Cultivation:  May be direct-seeded or transplanted.  Broccoli raab
prefers heavy loams, although if it is being over-wintered or planted in
early spring, better drained loams with more sand content are superior. 
Soil should have a high organic content and an optimal pH of 6.0-6.5. 
Requires high amounts of nitrogen to produce good color and tenderness,
and it should be fed at least twice in overwintering crops.  If weather
is dry, irrigation is recommended.  It is susceptible to a large range
of pests, particular insect pests, similar to those which attach other
Brassica crops.  Broccoli raab can go to seed very quickly in warm
weather.  It is harvested by cutting leaves and flower buds when they
are 10-20 cm (4-8 in.) high and kept in cool conditions until sold, and
has a very short shelf-life (NCCE, IPMCENTERS).

c. Availability in the marketplace:  Fairly common in fresh markets
throughout the U.S., and in Asian and Italian ethnic markets.  More
common in Europe.

d. Preparation for cooking:  Broccoli raab can be steamed, boiled,
stir-fried, sautéed, microwaved and braised.  It is too tough and
bitter to eat raw, and while the whole stem is edible, the tough bottom
portion should be cut off and it should be thoroughly washed before
cooking.  Blanching in hot salted water and then plunging into ice water
removed bitterness.  It is most typically eaten in hearty dishes and
paired with garlic (in Italian cuisine) and other strong flavors. 
Served as a vegetable and side dish (COOKSFRESHMARKET, WIKIPEDIA).

e. Nutritional aspects:  Contains vitamins A, C, and K, as well as
potassium, calcium, and iron (WIKIPEDIA).

f. Medicinal aspects:  No data.

g. Crop Photos:

4.	Production in U.S.:  Grown in many states, including New Jersey,
California, North Carolina, and Arizona (MARKLE, IPMCENTERS, NCCE).

5.	Other production regions:  Grown throughout much of the temperate
world but particularly Europe (Italy and Portugal) and China (WIKIPEDIA,
MARKLE, MANSFELD).

6.	Use:  As a cooked vegetable, like broccoli or Chinese broccoli. 

7.	Part(s) of plant consumed:  Tops (leaves, stems and flower buds)

8.	Portion analyzed/sampled:  Tops



9.	Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup):   Brassica (cole) leafy vegetables
group 5, Brassica greens subgroup 5B

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 4327, Broccoli raab

d. EPA Crop Definition: Turnip tops or greens = Broccoli raab (raab,
raab salad), hanover salad turnip tops (turnip greens).

10.	References:  MARKLE, MANSFELD, WIKIPEDIA, COOKSFRESHMARKET, NCCE,
IPMCENTERS

11.	Production Map:  No specific entry.   

12.	Plant Codes:

a. Bayer Code:  BRSRW



(002)

1. Cabbage, Abyssinian	 [Abyssinian mustard, African cabbage, karate,
Ethiopian mustard, mustard collard, Ethiopian kale, Ethiopian rape, chou
Éthiopien, d'Abyssinie, abessinischer Kohl, figiri (MARKLE, GRIN)]

Brassicaceae 

Brassica carinata A. Braun

2. An erect African annual or perennial Brassica known only in
cultivation, resembling the wild mustards and grown primarily as a leafy
vegetable.  Leaves are alternate with a short petiole, and lower leaves
may be double-crinulate while upper leaves are often obvate and entire. 
Fruit and flowers are typical of the genus.  May reach up to 1.5 m (4.9
ft) in height, but if grown for greens, tender leaves and stems are
typically cut before they reach 30 cm (1 ft).  Older leaves and stems
may be cooked.  Although a warm-weather species, one cultivar (TexSel,
developed by Texas A&M University) can be grown in cooler climates.  The
greens are said to be somewhat milder than collards and without the
pungency of mustard greens.  In Ethiopia, it is also grown as an oilseed
for cooking, illumination, and household and industrial uses.  Although
known to contain high levels of erucic acid, which is toxic, some
cultivars have been selected to be almost free of erucic acid and these
are used for cooking.  The seed can also be used as spice or condiment
(MARKLE, MANSFELD, PLANTS FOR A FUTURE, GRUBBEN 2004, WIKIPEDIA). 

3.	Crop data:

a. Season, seeding to harvest:  About 35-53 days for use as a leafy
vegetable, and can be harvested multiple times in a season (MARKLE).

b. Cultivation:  Does best in a sunny position in moist, well-drained,
fertile soil under slightly alkaline conditions, but can succeed nearly
anywhere and is somewhat weedy.  Propagation is by seed.  When grown for
leaves, high additions of N will enhance growth.  Requires regular
irrigation if rain is infrequent, as water stress will induce early
flowering.  Leaves should be harvested prior to flowering as bolting
ruins the flavor and tenderness of the leaves.  It is highly susceptible
to Turnip Mosaic Virus and blackrot, as well as common Brassica pests
(GRUBBEN 2004, PLANTS FOR A FUTURE). 

c. Availability in the marketplace:  Mainly local markets, primarily in
Africa.

d. Preparation for cooking:  Young and tender leaves and stems are used
fresh in salads, while larger and older tops are cooked and eaten like
broccoli or cabbage.  The seeds of some cultivars may be pressed for
edible cooking oil or used as a spice like mustard seed (GRUBBEN 2004,
PLANTS FOR A FUTURE).

e. Nutritional aspects:  No data.

f. Medicinal aspects:  The seed is used in folk-medicine to treat
stomachache (GRUBBEN 2004).

g. Crop Photos:

4.	Production in U.S.:  Some production at least in Texas and Florida
(MARKLE).

5.	Other production regions:  Ethiopia, Tanzania, Malawi, Zimbabwe, and
other West African nations (GRUBBEN 2004).

6.	Use:  Salad green, cooked vegetable, potherb, medicinal,
illumination, household oil, condiment, seasoning, animal fodder,
biodiesel (GRUBBEN 2004, MARKLE, MANSFELD).

7.	Part(s) of plant consumed:  Leaves and stems (rarely seeds and seed
oil).

8.	Portion analyzed/sampled:  Leaves and stems.

9.	Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, PLANTS FOR A FUTURE, GRUBBEN
2004, WIKIPEDIA,

11.	Production Map:  EPA Crop Production Regions 3, 6, and  8 (MARKLE). 

12.	Plant Codes:

a. Bayer Code:  BRSCA

(107)

1.Cabbage, Seakale [Bedford cabbage, braganza, Portuguese cabbage,
Portuguese cole, Portuguese tree kale, tronchuda cabbage, tronchuda
kale, chou à grosses côtes, chou tronchuda, portugiesischer Kohl,
Rippenkohl, Tronchudakohl, couve-de-nervuras , couve-Manteiga,
couve-penca, couve-portuguesa, couve-tronchuda, col de pezon grueso, col
tronchuda, butter cabbage (MARKLE, GRIN)]

Brassicaceae

Brassica oleracea L. var. costata DC. (syn: Brassica oleracea var.
tronchuda L. H. Bailey)

2.	Not to be confused with sea kale (Crambe maritima), this is a hardy
perennial type of cabbage that appears to be intermediate between the
heading cabbages we are most familiar with and the kales.  It is
considered a savoy cabbage, with crinkled leaves.  The plant resembles a
thick-stemmed collard with large floppy leaves which grow close together
and have thickened leaf stalks and leaf ribs.  It may form a loose head
or no head at all, depending on the temperatures at which it is grown
(warm weather seems to prevent any heading at all).  Grown for the
petioles and the leaves, which are used as cooked vegetables (MARKLE,
MANSFELD, STEPHENS, BAILEY 1916, DIXON).

3.	Crop data: 

a. Season:  Cool season crop, in timing similar to other cabbages
(MARKLE, STEPHENS).

b. Cultivation:  Propagated by seed or cuttings.  Grow under typical
conditions for other cabbages.  Frost hardy, but will tolerate warmer
climates, though it may not head at all and may be more vulnerable to
pests such as cabbage loopers and imported cabbage worms (MARKLE,
STEPHENS).

c. Availability in the marketplace:  Rare in the U.S.  Mainly Portugal
and surrounding areas.

d. Preparation for cooking:  Cook leaf stalk, rib, and leaf blade as a
vegetable (MANSFELD).

e. Nutritional aspects:  No data; likely similar to other cabbages. 

f. Medicinal aspects:  No data. 

g. Crop Photos:

4.	Production in U.S.:  No data; some experimental growth in Florida at
least (MARKLE). 

5.	Other production regions:  Portugal (MANSFELD).

6.	Use:  Cooking greens (MARKLE).

7.	Part(s) of plant consumed:  Leaves and petiole

8.	Portion analyzed/sampled:  Leaves and petiole

9.	Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group: 013, Leafy vegetables (including Brassica leafy
vegetables), VL 0499, Sea kale

d. EPA Crop Definition:  None

10.	 References:  GRIN, MARKLE, MANSFELD, STEPHENS, BAILEY 1916, DIXON

11.	 Production Map:  No specific entry

12.	Plant Codes:

a. Bayer Code:  BRSOT

(188)

1.	Collards	[winter greens, cow cabbage, spring heading cabbage, tall
kale, tree kale, kale, fodder kale, Portuguese kale, caulet, chou
cavalier, chou commun, chou en arbre, chou fourrager, chou vert,
Blätterkohl, Blattkohl, Futterkohl, Kuhkohl,  berza común, col
forrajera (GRIN, MARKLE)]

Brassicaceae 

Brassica oleracea var. viridis L. (Syn: Brassica oleracea var. acephala
DC.)

2. Collards are a perennial or biennial, non-heading cabbage closely
related to the kales.  Probably originally native to Europe and Africa,
collards have long been a traditional crop in the American South, South
America, and Kashmir.  They are grown for their large, smooth, thick
leaves which grow in a rosette around an upright main stem which may
reach 61 cm (2 ft) in height.  Collards are especially prized for their
flexibility, as although they are a cool season crop they can withstand
far more heat in the summer than many other Brassica types.  It is most
popular in climates that are too warm to successfully grow heading
cabbages.  It is described as having a strong, rather bitter flavor
which may be improved by frost.  Collards are never eaten raw and need
to be boiled or cooked well to make them soft enough to eat, otherwise
the leaves can be tough.  The younger the leaves when picked, the more
tender they are (MARKLE, MANSFELD, SCHNEIDER 2001, GRIMES HORT, NCCE,
WIKIPEDIA).

3.	Crop Data: 

a. Season, seeding to harvest:  About 2 to 3 months (MARKLE).

b. Cultivation:  Full sun or partial shade.  Collards can grow in many
kinds of soil but the best yields come from well drained, heavy loamy
soils with high organic content and a pH of 6.0-6.5.  Regular
applications of fertilizer are recommended for good leafy growth.  May
be planted in late summer or fall for fall/winter harvest and/or in the
early spring for spring harvest, depending on climate.  Plants should be
irrigated during dry periods.  Seedlings can be started inside and
transplanted, or direct seeded in the field and thinned to about
anywhere from 5-46 cm (2-18 in) spacing, depending on the type of
production desired.  Collards are susceptible to several kinds of worms
(cabbage worm, cabbage looper) as well as Harlequin bug and downy
mildew.  To harvest, plants may be cut when very small (like mustard
greens) to produce several successive cuttings of small leaves, the
whole plant may be cut when half grown or when completely grown, or the
tender leaves may be cut from the plant while leaving the central stem
intact for several cuttings.  Leaves are bound and marketed in bunches,
and can stay fresh for up to 10 days on ice (GRIMES HORT, NCCE,
WIKIPEDIA).

c. Availability in the marketplace:  Common in the U.S. and parts of
Europe and Africa, fresh, canned, or frozen.

d. Preparation for cooking:  Collards should be well cooked before
eating.  The larger the leaves, the longer they should be cooked to
become tender.  Collards are favorite dish in the American South, where
they are traditionally eaten with smoked meats, particularly pork.  They
are also considered good luck to eat on New Year’s Day with black-eyed
peas and pork.  They are also sometimes fermented into a kraut.  In
South America the leaves are sliced thin and eaten as a side dish or
added to soups.  In Kashmir, the whole plant including the root is eaten
with soup, rice, meat, fish, or cheese.  It is also pickled (WIKIPEDIA,
SCHNEIDER).

e. Nutritional aspects:  High in Vitamin A, Vitamin C, potassium,
calcium, and soluble fiber (WIKIPEDIA, GRIMES HORT).

f. Medicinal aspects:  No data.

g. Crop Photos:

4.	Production in U.S.:  Production in many U.S. states including
Georgia, South Carolina, North Carolina, Texas, New Jersey, Maryland,
California, Alabama, Arizona, and Tennessee.

5.	Other production regions:  Canada, Portugal, Egypt, Brazil, and
Kashmir (MARKLE, MANSFELD, WIKIPEDIA).  

6.	Use:  Mainly as greens or potherbs.

7.	Part(s) of plant consumed:  Leaves, rarely roots and buds.

8.	Portion analyzed/sampled:  Leaves



9.	Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup):   Brassica (cole) leafy vegetables
group 5, Brassica greens subgroup 5B

c. Codex Group: Kale: 013, Leafy vegetables (including Brassica leafy
vegetables), VL 4332, Collards, see Kale, VL 0480

d. EPA Crop Definition:  None

10.  References:  GRIN, MARKLE, MANSFELD, SCHNEIDER 2001, GRIMES HORT,
NCCE, WIKIPEDIA.

11. 	Production Map:  EPA Crop Production Regions 1, 2, 3, 4, 5, 6 and
10 (MARKLE).  

12. 	Plant Codes:

a. Bayer Code: BRSOA

(202)

1. Cress, Garden [garden cress, cresson alenois, Gartenkresse, agriao,
mastruco, berro de huerta (GRIN)]

Brassicaceae 

Lepidium sativum L.

1. Peppergrass [Virginia peppergrass, poor-man's-pepper, Virginia
pepperweed, Virginia-cress, mastruço, mastruz, menstruz, cresón,
mancuerno (GRIN)]

Lepidium virginicum L.

2. Annual herb grown throughout much of the temperate and warm-temperate
world, reaching a height of 30-61 cm (1-2 ft).  The leaves rise from the
root crown at the soil surface and are variable in shape, some forms
being greatly divided like parsley, others curled.  If only lower leaves
are removed, new leaves will continue to be formed on the central stalk.
 Peppergrass is a closely related plant, native in the U.S., which is
not cultivated, but often is gathered and used similarly.  Cress is
valued for its sprouts, which are eaten raw or used as a garnish, as
well at its spicy older leaves which can be used as vegetable or
seasoning.  The seedpods can be used as a spice and the seed oil is a
nutritious, edible oil.  The root is also strongly flavored and used as
a condiment in China.  All parts of the plant are used medicinally
(MARKLE, MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE, HU 2005).

3. Crop Data:

a. Season, seeding to harvest:  6-8 weeks for leaves, 1-2 weeks for
young shoots/sprouts (MARKLE, WIKIPEDIA).

b. Cultivation:  Propagated from seed.  Succeeds in most soils, but
requires moisture.  Prefers full sun to slight shade (PLANTS FOR A
FUTURE).

c. Availability in the marketplace:  Rare but not unknown in the U.S. 
More common in Europe, Asia, and Africa. 

d. Preparation for cooking:  Leaves added to soups, sandwiches and
salads for its tangy flavor.  Sprouts eaten fresh.  The fresh or dried
seed pods can be used as a peppery seasoning.  In England cut cress
shoots are typically used in sandwiches with boiled eggs, mayonnaise and
salt (WIKIPEDIA).

e. Nutritional aspects:  Leaves contain, Vitamins A and C and protein
(WIKIPEDIA).

f. Medicinal aspects:  Used in various folk remedies and in Ayurveda to
prevent postnatal complications (PLANTS FOR A FUTURE, WIKIPEDIA).

g. Crop Photos:

4. Production in U.S.:  No data, but primarily grown in home gardens
(MANSFELD).

5. Other production regions:  Commercially grown in England, France, the
Netherlands and Scandinavia. Also cultivated in Asia, North Africa,
India, and North America.  Cultivated for oil in Ethiopia (WIKIPEDIA,
MANSFELD).

6. Use:  Salad green, sprout, spice, oil, medicinal, condiment
(WIKIPEDIA, PLANTS FOR A FUTURE, MANSFELD).

7. Part(s) of plant consumed:  Leaves and sprouts (primarily), root,
seedpods, seed oil.

8. Portion analyzed/sampled:  Leaves and sprouts. 

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup): Garden cress:  Leafy vegetables
(except Brassica vegetables) group, Leafy greens subgroup 4A

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0472, Garden cress

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE,
HU 2005, PLANTS. 

11. Production Map:  All EPA Production Regions (PLANTS)

12. Plant Codes:

a. Bayer Code:  LEPSA (L. sativum), LEPVI (L. virginicum)

(203)

1. Cress, Upland [dryland cress, wintercress, scurvy grass, Belle Isle
cress, spring cress, yellow rocket, toi, early wintercress, landcress,
garden yellowrocket, early yellowrocket, herb-Barbaras, rocket cress,
herbe aux charpentiers, herbe de Sainte-Barbe, Barbarakraut,
erva-de-Santa-Bárbara, agrião-de-inverno, hierba de Santa
Bárbara (GRIN, MARKLE)]

Brassicaceae 

Barbarea vulgaris W. T. Aiton (syn: Barbarea arcuata (Opiz ex J. Presl &
C. Presl) Rchb., Barbarea vulgaris var. arcuata (Opiz ex J. Presl & C.
Presl) Fr.,  Barbarea vulgaris var. brachycarpa Rouy & Foucaud, Barbarea
vulgaris var. longisiliquosa Carion, Barbarea vulgaris var. sylvestris
Fr., Campe barbarea (L.) W. Wight ex Piper, Erysimum arcuatum Opiz ex J.
Presl & C. Presl, Erysimum barbarea L.) 

1. American cress [early winter cress, land cress, Normandy cress,
upland cress, cresson de jardin, Frühlingsbarbarakraut,
agrião-de-horta, berrillo, berro mastuerzo, hierba de Santa Bárbara
(GRIN)]

Barbarea verna (Mill.) Asch. (syn: Barbarea praecox (Sm.) W. T. Aiton,
Erysimum vernum Mill.)

2. Hardy biennial herbs of the mustard family, native originally to
Southern Europe and Asia but now naturalized throughout much of Europe
and North America.  Leaves, which are highly lobed with a round,
terminal lobe and then pairs of progressively smaller lobes arranged
down a smooth 15.2-20.3 cm (6- 8 in) stem, form a basal rosette.  A
61-91 cm (2-3 ft) flower stalk sprouts the second year, bearing clusters
of yellow, cross-shaped flowers.  Seed pods are thin and cylindrical,
about 3.8 cm (1.5 in) long.  Rarely if ever cultivated today, but still
occasionally gathered from the wild for its pre-flowering foliage. 
Formerly cultivated in Europe, as well as in the U.S. by European
settlers.  Still quite popular in Belgium.  Considered a weed in much of
North America (MARKLE, MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE, BRILL,
MUNRO). 

3. Crop Data:

a. Season, harvest:  Late fall, winter, and early spring while the
leaves are still relatively mild.  Once the plant has flowered the
flavor becomes too spicy and bitter for consumption (BRILL, MARKLE).

b. Cultivation:  Prefers neutral, fertile soils.  Often grows in wet
places but does not like to be submerged.  In the garden, requires sun
(unless temperatures are likely to be high, then partial shade is
advisable) and frequent watering.  A cool season plant, propagated by
seed, it can be sown as soon as the soil can be worked and will tolerate
some frost.  Seedling should be thinned to 10 cm apart.  Weedy and will
often self-sow (WIKIPEDIA, BRILL, MUNRO, PLANTS FOR A FUTURE).

c. Availability in the marketplace:  Rare in most places, although may
be obtainable in some areas of Europe.  Primarily grown in the home
garden or gathered from the wild for personal use.

d. Preparation for cooking:  Young leaves are used fresh in salads as a
vegetable, flavoring, or garnish.  Leaves, young or older, are also
cooked as a vegetable (like spinach) or pot herb in soups and stews,
although older leaves may require long cooking and rinsing to be
palatable.  Flower buds may be used for flavoring in salads or other
vegetable dishes.  Sprouts also eaten (MUNRO, BRILL, PLANTS FOR A
FUTURE).

e. Nutritional aspects:  No data. 

f. Medicinal aspects:  Some use in folk medicine (PLANTS FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.:  No data. 

5. Other production regions:  Some cultivation in Europe, possibly
France (MUNRO).

6. Use:  Vegetable, potherb, salads, medicinal (PLANTS FOR A FUTURE,
MUNRO).

7. Part(s) of plant consumed:  Leaves

8. Portion analyzed/sampled:  Leaves



9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup): Upland cress:  Leafy vegetables
(except Brassica vegetables) group, Leafy greens subgroup 4A

c. Codex Group:  027, Herbs,  HH 0751, Wintercress, Common; American

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, MUNRO, WIKIPEDIA, PLANTS FOR A
FUTURE, BRILL, PLANTS.

11. Production Map:  All EPA Production Regions except 13 (PLANTS).

12. Plant Codes:

a. Bayer Code:  BARVE (B. verna), BARVU (B. vulgaris)

(276)

1. Hanover salad [Hanover kale, spring kale, Hanover turnip, Siberian
kale, winter rape, curled kitchen kale, rape kale, chou à faucher,
Schnittkohl, couve nabiça , nabicol (MARKLE, GRIN)]

Brassicaceae

Brassica napus var. pabularia (DC.) Rchb. (Syn: Brassica campestris var.
pabularia DC.)

2.	This member of the cabbage family, a type of kale that is closely
related to rape, is grown for the tender leaves used as potherbs and in
salads.  In growth, it is much like turnip, but the root is
non-tuberous.  The leaves form a rosette and are smooth and generally
scalloped.  The stems vary from purple to white.  Siberian kale differs
from other kales in that the foliage is bluish-green in color and is
less curled, and the leaves are more tender and less bitter.  It is also
grown as a forage and green manure crop in the American South, where it
can be planted in the fall and overwinter (MARKLE, MANSFELD, STEPHENS 2,
PURDUE, BOTANY).

3.	Crop data:

a. Season, seeding to harvest:  2 to 3 months (MARKLE).

b. Cultivation:  Cool weather crop grown much like collards.  Direct
seeded via broadcast or transplanted from seedlings.  Rows 61-76 cm
(24-30 in) apart, plants 25-46 cm (10-18 in) apart.  Susceptible to
cabbage loopers and other caterpillars (STEPHENS 2).

c. Availability in the marketplace:  Primarily found in specialty
markets and home gardens.  

d. Preparation for cooking:  Eaten fresh in salads or cooked as a
potherb (STEPHENS 2)

e. Nutritional aspects:  No data.

f. Medicinal aspects:  No data. 

g. Crop Photos:

4.	Production in U.S.:  Grown in Florida and other parts of the southern
U.S. (MARKLE, STEPHENS 2).

5.	Other production regions:  Grown in temperate regions (MARKLE). 

6.	Use:  As salads and potherbs (MARKLE).

7.	Part(s) of plant consumed:  Leaves 

8.	Portion analyzed/sampled:  Leaves

9.	Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry.

d. EPA Crop Definition: Turnip tops or greens = Broccoli raab (raab,
raab salad), hanover salad turnip tops (turnip greens).

10.	 References:  GRIN, MARKLE, MANSFELD, STEPHENS 2, PURDUE, BOTANY.

11. Production Map:  No entry, see Kale.

12.	 Plant Codes:

a. Bayer Code:  No specific entry.

(311)

1.	Kale [Scotch kale, borecole, flowering kale, curly kale, kitchen
kale, dwarf Siberian kale, curled kitchen kale, curlies, decorative
kale, flowering cabbage, ornamental cabbage, ornamental kale, Scottish
kale, yu yi gan lan, chou d'aigrett, chou frangé, chou fries, chou
lacinié, Braunkohl, Federkohl, Grünkohl, Krauskohl, Zier-Kohl,
braunkol', col crespa (GRIN, MARKLE)]

Brassicaceae

Brassica oleracea var. sabellica L. (syn: Brassica oleracea var.
acephala auct., Brassica oleracea var. selenisia L.)

1. Kale, branching bush [branching cabbage, bush kale, perennial kale,
perpetual kale, thousand-head kale, eeuwig moes, splijtkool, splijtmoes,
stekkool,chou à mille têtes, branchu, chou vivace, Staudenkohl,
Strauchkohl, Tausendkopfkohl, col de mil cabezas (GRIN)]

Brassica oleracea L. var. ramosa DC. (syn: Brassica oleracea subsp.
fruticosa Metzg., Brassica oleracea var. fruticosa (Metzg.) L. H.
Bailey)\

1. Kale, Jersey [giant Jersey kale, palm kale, palm-tree kale, tree
kale, chou palmier, italienischer Kohl, Palmkohl GRIN)]

Brassica oleracea L. var. palmifolia DC.

1. Kale, marrow-stem [chou moellier, chou mollier, Markkohl,
Markstammkohl, cavolo,  mozgovaja kapusta, col de meollo, col medular,
col meollosa (GRIN)]

Brassica oleracea L. var. medullosa Thell.

2. The kales are a large group of (typically) non-heading Brassica which
encompasses several varieties and countless cultivars.  Kale grown for
food is handled as an annual, although the plant is biennial, producing
a seed crop the second year, and is very similar to collards in growth
and cultivation requirements.  The majority of kale grown for food in
the U.S., Europe, and Canada is common kale, which may vary widely in
color, and leaf form from thick, flat wrinkled leaves with entire
margins to extremely curly and divided leaves.  Kale leaves can be dark,
almost bluish-green to light green to white, reddish or purple.  Kale
typically forms a loose rosette of leaves around a central stem, and may
reach nearly 1 meter (3.3 ft) in height for some of the more robust
types, although other types may not exceed 10 cm (3.9 in) in height
until the flower stalk begins to grow.  A number of varieties of kale
are grown for strictly ornamental purposes and have very fancy leaves,
bright colors, and may form a loose head.  These are often planted in
place of flowers for decoration in the cool season, although they are
perfectly edible provided they have not been treated with pesticides
that are not approved for food use.  Kale is used as a leaf vegetable,
sometimes for fresh greens when very young but usually as a potherb and
cooked vegetable.  It has a strong, somewhat bitter and nutty taste to
it.  The flavor is sweetened by frost and made unpalatable by heat and
bolting.  Branching bush kale is a primitive variety of kale which is
cultivated primarily in Africa, Central, America and Asia.  It is more
tolerant of heat than other varieties and the leaves and young sprouts
are eaten, although it is mostly cultivated for fodder.  Marrow-stem
kale is a variety of kale cultivated in Europe, North America, and
Australia, which has thick, tough stalks and is also primarily used for
cattle fodder.  Jersey kale is a traditional European type of kale, now
in decline, but still grown in some places as an heirloom or relic crop,
particularly in Northern Italy (MARKLE, MANSFELD, SCHNEIDER, PLANTS FOR
A FUTURE, WHFOODS, FLORIDATA, WIKIPEDIA, ELZEBROEK 2008).

3.	Crop data:

a. Season, seeding to harvest:  1 to 3 months (MARKLE, FLORIDATA).

b. Cultivation:  Temperature and moisture requirements vary by type. 
However kale is a cool season crop and typically cannot tolerate
temperatures consistently above 26.7 °C (80 °F), and does well down to
about -6.7 °C (20 °F).  Does best in full sun to light shade and well
drained loamy soils, although it may grow in nearly any type of soil as
long as it receives enough moisture.  Kale prefers an alkaline soil and
Jersey kale can tolerate maritime conditions.  In the southern U.S.,
kale is often planted in the fall and harvested over winter and into the
spring.  The leaves may be harvested as a bunch at the end of the season
or taken as needed for several harvests over the growing season.  Kale
is susceptible to the typical pests and diseases of Brassicas (ELZEBROEK
2008, FLORIDATA, PLANTS FOR A FUTURE).

c. Availability in the marketplace:  Very common throughout North
America, Australia, and Europe; different varieties available in Asia,
Africa, and South America. 

d. Preparation for cooking:  Kale leaves are used fresh in salads when
young and tender or made into a slaw.  More often they are cooked,
canned, frozen, or pickled/fermented.  It is eaten throughout Europe,
Asia, Australia and North America and in parts of South America and
Africa.  It may be boiled, stir fried or steamed.  It is used in soups,
casseroles, and meat dishes or served as a vegetable side dish.  It is
sometimes dried and eaten as a snack and in Japan a health-drink is made
from it (MARKLE, MANSFELD, WIKIPEDIA, SCHNEIDER, ELZEBROEK 2008).

e. Nutritional aspects:  Kale is very high in beta carotene, vitamin A,
vitamin K, vitamin C, lutein, zeaxanthin, and calcium (WIKIPEDIA,
WHFOODS).

f. Medicinal aspects:  May have anti-cancer properties (WIKIPEDIA).

g. Crop Photos:

4.	Production in U.S.:  Grown widely throughout the South but not
limited to that area.  Grown particularly in Georgia, California,
Maryland, Texas, New Jersey, Pennsylvania, North Carolina, Virginia,
Illinois, and Ohio (MARKLE).

5.	Other production regions:  Worldwide in temperate zones (MARKLE,
MANSFELD, WIKIPEDIA).

6.	Use:  Salad green, potherb, dried vegetable, beverage, slaw, pickles
(WIKIPEDIA, SCHNEIDER, WHFOODS)

7.	Part(s) of plant consumed:  Leaves

8.	Portion analyzed/sampled:  Leaves

9.	Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup):  Brassica (cole) leafy vegetables
group, Leafy Brassica greens subgroup 5B

c. Codex Group: 013 (VL 0480) Leafy vegetables (including Brassica leafy
vegetables), VL 0480, Kale; 052 Miscellaneous fodder and forage crop for
feed, AV 0480, Kale forage

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, SCHNEIDER, PLANTS FOR A FUTURE,
WHFOODS, FLORIDATA, WIKIPEDIA, ELZEBROEK 2008.

11. Production Map:  EPA Crop Production Regions 1, 2, 5, 6 and 10
(MARKLE).

12. Plant Codes:

a. Bayer Code:  BRSOA (Kale), BRSOC (Curly kale)

(352)

1. Maca [maka, Peruvian ginseng (GRIN, MARKLE)]

Brassicaceae

Lepidium meyenii Walp. (Syn: Lepidium peruvianum G. Chacón de Popovici)

2.	Maca is a long-lived annual or biennial plant native to the Andes and
cultivated primarily for its tuberous root.  The growth form is low to
the ground and mat-like and prostrate, with the scalloped leaves forming
a rosette.  In general, the plant greatly resembles cress and has the
small, self-fertile, off-white flowers typical to the mustard family. 
The edible root for which it is grown is actually a fleshy hypocotyl
which is fused with the taproot.  Maca is cultivated at altitudes from
2,438 to 4,419 m (8,000 to 14,500 ft), elevations at which few other
crops can be grown.  The nutrituous tuber ranges in color form yellow to
purple to black and has been in cultivation for up to 3,000 years, in
some places acting as a staple food for the population.  The leaves are
also consumed as a vegetable.  Although cultivation was decreasing for
some time, in recent years it has begun to become more popular again,
likely due to growing interest in the crop as a nutritional supplement
(MARKLE, MANSFELD, WIKIPEDIA, RUBATSKY 1997, RAINTREE).

3. Crop data:

a. Season, seeding to harvest:  About 7 to 11 months for the roots
(RUBATSKY 1997).

b. Cultivation:  Propagation is from seed, which is planted via
broadcast methods and stomped into the ground.  Maca does well in
intense sunlight at high elevations and is one of the most
frost-tolerant plants in cultivation.  This plant may tend to exhaust
the soil of nutrients and requires several years of fallow between
plantings.  Yields are low, about 3 tonnes/ha (1.3 tons/A).  Roots are
harvested at the onset of the dry season (RUBASTKY 1997).

c. Availability in the marketplace:  As a vegetable, mainly in Andean
countries where it is grown.  However the dried and ground root powder
is available as a nutritional supplement in many other parts of the
world. 

d. Preparation for cooking:  The root may be eaten fresh, cooked, or
dried and reconstituted, often with milk.  The dried roots may be stored
for up to year and remain edible.  It can also be mashed and cooked to
form a puree or porridge, ground into a flour, or fermented to make a
weak beer.  The leaves are mainly consumed fresh in salads, much like
other Lepidium species (MANSFELD, WIKIPEDIA, MARKLE).

e. Nutritional aspects:  Maca is high in protein for a root vegetable,
and also contains significant amounts of calcium and iron as well as
many important amino acids (RAINTREE).

f. Medicinal aspects:  Maca has long been considered by native peoples
to be an aphrodesiac, to be useful for impotence, and to increase
fertility.  Recently it has become popular as a nutritional supplement
for these purposes, although the amount of plant material in the
capsules commonly sold in the U.S. is far less than is consumed weekly
by regular maca eaters in its native countries and recent studies
indicate that it does not affect sex hormones in humans (RAINTREE,
WIKIPEDIA). 

g. Crop Photos:

4.	Production in U.S.:  No data

5.	Other production regions:  Peru and Boliva; Andean mountains
(MANSFELD, RUBATSKY 1997). 

6.	Use:  Root vegetable (raw or cooked), leafy vegetable, medicinal,
beer, flour (RAINTREE, MANSFELD, WIKIPEDIA).

7.	Part(s) of plant consumed:  Root and tops

8.	Portion analyzed/sampled:  Root (fresh and dried) and tops

9.	Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, RAINTREE, WIKIPEDIA, RUBATSKY
1997.

11.	Production Map:  No specific entry.

12.	Plant Codes:

a. Bayer Code:  No specific entry.

1. Mizuna [kabuna, spinach mustard, tendergreen, turnip greens,
zairainatane, wang sheng cai, raapsteeltjes, moutarde épinard,
Mosterdspinat, Senfspinat, komatsuna, kyona, mibuna, mostaza
espinaca(GRIN)]

Brassicaceae

Brassica rapa L. subsp. nipposinica (L. H. Bailey) Hanelt (syn: Brassica
japonica Makino, Brassica nipposinica L. H. Bailey)

2. Kabuna [spinach mustard, tendergreen, turnip greens, zairainatane,
raapsteeltjes, moutarde épinard, Mosterdspinat, Senfspinat, komatsuna,
mostaza espinaca (GRIN)]

Brassica rapa L. subsp. nipposinica (L. H. Bailey) Hanelt var.
perviridis L. H. Bailey (syn: Brassica perviridis (L. H. Bailey) L. H.
Bailey)

2.	Mizuna (and its variety, kabuna) is an annual vegetable native to
Japan and grown in Asia, Europe, and the U.S.  It is closely related to
the turnip and does have tuberous, edible roots although it is primarily
grown as a leafy vegetable, particularly in the U.S.  Mizuna forms a
large, loose rosette of feathery leaves which are typically dark green
in color.  When fully grown, the leaves may reach nearly 40.6 cm (16 in)
in height, although mizuna is often harvested when much smaller than
that.  Depending on the variety, the flavor of mizuna may vary from
watery and almost bland to bright, sharp, and peppery (although never as
hot as arugula).  Mizuna leaves are very tender and delicate and most
often eaten fresh or very briefly cooked.  Mizuna is both heat and cold
tolerant and is relatively bolt resistant.  It may be harvested at any
time from the seedling stage to the fully grown plant, including the
flower stalk which may also be eaten.  The leaves become tougher, more
bitter, and more fibrous as they age (MARKLE, MANSFELD, WIKIPEDIA,
SPECIALTY PRODUCE, LARKCOM, HHG).

3. Crop data:

a. Season, seeding to harvest:  As soon as 2-3 weeks for first harvest
of seedlings or several months for adult leaves or flower stalks. 
Multiple cuttings may be made (LARKCOM).

b. Cultivation:  A cool weather crop, mizuna may be sown in spring or
fall.  It can withstand extremes of up to 32 °C (90 °F) without
bolting and down to -16 °C (3 °F) if in a sheltered location.  It may
be overwintered in many areas with only an unheated poly-tunnel or cold
frame.  Mizuna can be direct-seeded or transplanted and spacing is
dependent on what the plants will be harvested (from 10 cm/4 in for
seedlings to 46 cm/18 in for fully grown plants).  It does best in
direct sunlight to light shade and succeeds in most soils as long as
they are moisture-retentive and can tolerate pH range of 5.6-7.5. 
Mizuna should not be allowed to dry out, especially when very young. 
Mizuna grown for baby greens can do well when intercropped with larger
Brassicas, corn, or other widely spaced crops.  It does well in
containers.  It is often sold for the home garden in seed mixes with
other tender greens.  Mizuna is fairly pest resistant but is most
susceptible to slugs and flea beetles.  Mizuna should be used within 3-5
days of harvest (LARKCOM, HHG).

c. Availability in the marketplace:  Common in Japan and China.  Popular
in the West as part of bagged salad mixes (LARKCOM, MANSFELD).

d. Preparation for cooking:  Mizuna is mostly used fresh in salads as
very young leaves.  However it may also be used as a garnish, in soups,
or added to stir-fries at the last minute.  Mizuna may also be used as a
part of many other dishes.  In Japan it is often pickled.  Older leaves
have prominent leaf-stalks which may be removed and cooked separately
(LARKCOM, WIKIPEDIA, MANSFELD).

e. Nutritional aspects:  High in beta-carotene and fiber (SPECIALTY
PRODUCE).

f. Medicinal aspects:  No data.

g. Crop Photos:

4.	Production in U.S.:  No data.  Mainly in home gardens (particularly
as winter crop in the south-east) or grown for micro-greens (MARKLE,
MANSFELD).

5.	Other production regions:  Japan, China, U.K (MANSFELD, WIKIPEDIA). 

6.	Use: Salad green, garnish, pot herb, root vegetable (MARKLE,
LARKCOM).

7.	Part(s) of plant consumed:  Leaves; occasionally roots.

8.	Portion analyzed/sampled:  Leaves. 



9.	Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup):  Mizuna - Brassica (cole) leafy
vegetables group, Leafy Brassica greens subgroup 5B

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, WIKIPEDIA, SPECIALTY PRODUCE,
LARKCOM, HHG

11.	Production Map:  No specific entry. 

12.	Plant Codes:

a. Bayer Code:  BRSNO

(397)

1.	Mustard greens  [gui choy, kai choy, Chinese mustard, gai chow,
karashina, Japanese greens, potherb mustard, Chinese green mustard,
specialty mustards, kyona, Indian mustard, Chinese mustard, mostaza,
takana, leaf mustard, prong, gar choy, California peppergrass, gai choy,
komatsuma, cabbage leaf mustard, komatsuna, curled mustard, cutleaf
mustard, dissected-leaf mustard, yau choi, ostrich plume, raya, moutarde
Chinese, raapstecltjes, southern curled mustard, head mustard, spinach
mustard (MARKLE)]

Brassicaceae

Brassica juncea (L.) Czern.

1. Leaf mustard [cabbage-leaf mustard, chopped mustard, curled mustard,
cut-leaf mustard, dissected-leaf mustard, hakka mustard, head mustard,
horned mustard, large-petiole mustard, leaf mustard, ostrich-plume,
southern curled mustard, Swatow mustard, shui cai, moutarde de Chine,
irana, setsuriko, takana, mostaza de la tierra (GRIN)]

Brassica juncea (L.) Czern. subsp. integrifolia (H. West) Thell.

1. Big-stem mustard [swollen-stem mustard, zha cai, chicken mustard,
multishoot mustard, nine-head mustard (GRIN)]

Brassica juncea (L.) Czern. subsp. tsatsai (T. L. Mao) Gladis

2.	Numerous B. juncea subspecies, varieties, and cultivars are grown for
greens and are typically lumped together under the name “mustard
greens”.  Other Brassica mustards are grown for greens as well, but
most plants known as mustard greens are B. juncea.  The vast majority of
these are B. juncea subsp. integrifolia varieties, but B. juncea subsp.
tsatsai varieties are grown not only for their leaves but for their
thickened petiole, which is eaten as vegetable.  All are annuals grown
from seed, and form clusters of leaves, the edible portion, prior to
forming a seed stalk, but do not typically form a true head.  Leaves may
vary in size, shape and texture, from small to large ( >15.2 cm/6 in),
entire to lobed or serrate, and from smooth to prickly to wrinkly to
hairy.  The flavor may also vary from fairly mild to extremely hot and
peppery, depending on the type grown and when in the season the leaves
are harvested.  Some of the types of B. juncea grown for greens are also
grown for mustard seed and for oil.  When grown for leaves, they are
typically harvested while still young and tender, to prevent the flavor
from becoming too hot or bitter and the leaves from becoming too
fibrous.  Mustard greens are grown through much of the world, but
variety may differ by region and they are most common in Asia and the
southern U.S.  Mustard greens are also used as green manure, animal
fodder, and for phytoremediation.  Culture and exposure of leaves are
comparable to spinach (MARKLE, MANSFELD, WIKIPEDIA, SCHNEIDER 2001,
MUNRO, GRUBBEN 2004, FLORIDATA).

3.	Crop data:

a. Season, seeding to harvest:  As little as 30 days for tender leaves
(GRUBBEN 2004).

b. Cultivation:  Mustards are a very versatile plant and can succeed in
almost any soil.  Naturally a plant of waste places they can survive
very inhospitable conditions provided they receive full sun and adequate
water.  When grown for food, they are grown as a cool season crop, as
high temperatures will ruin the flavor of the leaves and cause the
plants to bolt quickly.  They may be direct seeded or transplanted. 
Final spacing if grown for leaves is 30-50 cm (0.9-1.6 ft) between rows
and 20-40 cm (0.6-1.3 ft) in-row; can be planted more densely for seed
or oil production.  In leaf production, ideal conditions are a moist,
well drained, loamy soil with plenty of nitrogen inputs.  Mustard greens
are particularly susceptible to root rots and to other common Brassica
pests (GRUBBEN 2004, FLORIDATA, MUNRO).

c. Availability in the marketplace:  Common worldwide, and ubiquitous in
Asia.  In the U.S. is commonly found in salad mixes. 

d. Preparation for cooking:  Leaves are used fresh in salads, cooked in
soups, stir-fries, or side dishes.  Also may be frozen, canned or
pickled.  The thickened petioles of some varieties are eaten as a cooked
vegetable, alone or with the leaves, much like chard.  In addition, the
seeds are sometimes used as a spice or crushed for edible oil
(WIKIPEDIA, MANSFELD SCHNEIDER 2001, MUNRO, GRUBBEN 2004).

e. Nutritional aspects:  Can hyper-accumulate cadmium and many other
soil trace elements.  Can be used as a selenium, chromium, iron and zinc
food supplement.  High in vitamins A and K (WIKIPEDIA).

f. Medicinal aspects:  Mustard “plasters” are a home remedy for sore
muscles and chest congestion (MUNRO).

g. Crop Photos:

4. Production in U.S.:  Grown throughout much of the country,
particularly Georgia, California, Florida, Texas, Arkansas, North
Carolina, Tennessee, South Carolina, Ohio, Mississippi, and Arizona
(MARKLE).

5.	Other production regions:  Mexico, Asia, Europe, Africa, Canada
(MUNRO, GRUBBEN 2004, WIKIPEDIA).

6.	Use:  Fresh, canned, frozen for potherbs and to limited extent in
salads or cooked; green manure, phytoremediation, nutritional
supplement, animal fodder, condiment, seed, seed oil, medicinal (MARKLE,
MANSFELD, GRUBBEN 2004, MUNRO, WIKIPEDIA).

7.	Part(s) of plant consumed:  Leaves, including stems; sometimes seeds
and seed; see “mustard seed”.

8.	Portion analyzed/sampled:  Leaves with stems.

9.	Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup):  Brassica (cole) leafy vegetables
group, Leafy Brassica greens subgroup 5B

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0485, Mustard greens; 013 Leafy vegetables (including
Brassica leafy vegetables) for Komatsuma, VL 0478, Indian mustard.

d. EPA Crop Definition:  None

10.	 References:  GRIN, MARKLE, MANSFELD, WIKIPEDIA, SCHNEIDER 2001,
MUNRO, GRUBBEN 2004, FLORIDATA

11. Production Map:  All EPA Crop Production Regions (PLANTS).

12.	 Plant Codes:

a. Bayer Code:  BRSJU (B. juncea)

(395)

1.	Mustard, tuberous rooted Chinese	 [Chinese turnip, tuberous root
mustard, Dai tou jie, root mustard, turnip-root mustard, large-root
mustard. # large-root mustard   (Source: Opera Bot  55:16.1980 [as
Brassica juncea var. napiformis]) – English, jie cai ge da (MARKLE,
GRIN)

Brassicaceae

Brassica juncea (L.) Czern. subsp. napiformis (Pailleux & Bois) Gladis
(syn: Brassica juncea var. megarrhiza M. Tsen & S. H. Lee, Brassica
juncea var. napiformis (Pailleux & Bois) Kitam., Brassica napiformis
(Pailleux & Bois) L. H. Bailey, Sinapis juncea var. napiformis Pailleux
& Bois)

2. This mustard subspecies develops a tuberous root, in appearance much
like a globular turnip.  Roots reach a diameter of 7.6-10.2 cm (3-4 in),
and are similar to turnips in appearance, texture, flavor and culture. 
The leaves are dark green, irregularly shallow-lobed and serrate with
stiff hairs.  The root is white and fleshy and may weigh up to three
pounds.  It is rarely grown in the U.S., although popular in China.  The
roots are sliced and made into salty pickles.  The leaves are edible as
any other mustard green and may also be pickled, although it is usually
cultivated primarily for the roots (MARKLE, MANSFELD, LARKCOM, HU 2005,
WRIGHT 2001).

3.	Crop data:

a. Season, seeding to harvest:  No data; for leaves see mustard greens.

b. Cultivation:  No data; for root cultivation see turnip, for leaf
cultivation see mustard greens.

c. Availability in the marketplace:  Common in China, mainly as
pickles/preserves.

d. Preparation for cooking:  The root is cleaned, cut into several
pieces and laid in the sun to partially dehydrate.  It is then mixed
with salt and placed in large earthenware urns with pressure applied to
the top.  After some time the roots turn black and can be eaten or
stored for many years (HU 2005).

e. Nutritional aspects:  No data.

f. Medicinal aspects:  No data.

g. Crop Photos:

4.	Production in U.S.:  No data

5.	Other production regions:  China, especially northern provinces (HU
2005).

6.	Use:  Root and leaves used, as turnips, mainly for pickling (MARKLE,
HU 2005).

7.	Part(s) of plant consumed:  Roots and leaves (including petioles).

8.	Portion analyzed/sampled:  Roots and leaves (including petioles).

9.	Classifications:  

a. Authors Class: Root and tuber vegetables; Crop Group 4: Leafy
Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0485, Mustard greens.

d. EPA Crop Definition:  None

10.	 References:  GRIN, MARKLE, MANSFELD, LARKCOM, HU 2005, WRIGHT 2001

11.	 Production Map:  No entry  

12.	 Plant Codes:

a. Bayer Code: BRSJU (B. juncea)

(503)

1. Radish [Chinese radish, Japanese radish, small radish, garden radish,
common radish, turnip radish, fejil, lai fu, luo bo, ying tao luo bo,
petit rave, radis, radis japonais,  ravon, chinesischer Rettich,
Radieschen, Rettich, lobak, radice, rafano, ravanello, daikon, hatsuka
daikon, rábano, rabanete, rábano blanco, rabanillo, rabanito (GRIN,
MARKLE)

Brassicaceae 

Raphanus sativus L. var sativus (syn: Raphanus sativus var. niger J.
Kern., Raphanus sativus raphanistroides Makino, Raphanus sativus var.
raphanistroides (Makino) Makino)

1. Rat-tail radish [serpent radish, tail-pod radish, shu wei luo bo,
radis de Madras, radis serpent, Schlangenrettich, mungra, mougri 
(GRIN)]

Raphanus sativus L. var. mougri H. W. J. Helm (syn: Raphanus caudatus L.
f.,  Raphanus sativus var. caudatus (L. f.) H. Vilm.)

1. Oil radish [fodder radish, radis fourrager, radis oléifère,
Ölrettich, rafano da foraggi, rábano-de-azeite, nabo-forrageiro,
rábano oleaginoso (GRIN)]

Raphanus sativus L. var. oleiformis Pers. (syn: Raphanus sativus var.
oleifer Stokes)

2. A highly variable erect, annual herb probably originating the
Mediterranean but now cultivated throughout much of the world.  It has
been grown since ancient times as an oilseed, root vegetable, leaf
vegetable, and fodder crop.  Radish has green elongate, lobed leaves
with a large terminal lobe.  The leaves are arranged alternately and the
large lower leaves form a rosette.  The higher leaves are much smaller
with a short petiole.  The flowers form on a terminal raceme and are
perfect, small (1.5 cm/0.6 in) and 4-parted, usually white to light
purple.  The seeds form in an elongated indehiscent pod, 2-12 seeds in
each, and are yellowish and approximately 3 mm (0.1 in) in diameter. 
The main product is the tuberous root, which is valued as a vegetable
around the world.  There are many cultivars and among these the root
size may vary from just a few grams to more than 20 kg (44  lb), and may
be nearly any color (including white, red, or black) or shape (round to
very elongate).  Although the roots are usually the primary commodity,
all parts of the plant are edible.  The seeds are used as a spice or
garnish for oil, the seed pods are eaten as a vegetable, and the leaves
are used as a salad green.  Rat-tail radish is cultivated exclusively
for the immature seed-pods and the root is not eaten at all.  Oil radish
is grown mainly for oilseed and fodder.  Cultivars common to America and
Europe are most typically small, usually round, and reddish.  Cultivars
grown in Asia and for other markets may be much larger and vary greatly
in shape, color, and flavor (GRUBBEN 2004, MARKLE, MANSFELD, WIKIPEDIA,
SCHNEIDER 2001, HU 2002).

3. Crop data:	

a. Season:  Although radish is considered a cool season crop in the
U.S., many cultivars are grown in tropical climates.  Small, quick
growing types may take only 3 weeks from planting to harvest, but larger
cultivars require quite a long growing season to reach their full size. 
In North America, varieties are in season from April to June and from
October to January.  In general, radishes should be harvested when the
roots are fully developed but before they begin to turn hard and pithy
(GRUBBEN 2004, WIKIPEDIA).

b. Cultivation:  Practices vary by cultivar.  Radish is propagated by
seed, sown directly into the ground in drills.  Radish requires full
sun, and light, well drained soil with a pH of 6-6.5.  In general, it
favors cooler climates.  Seeds may germinate in 4 days.  When grown for
the roots, radishes require plenty of moisture and fertilizer.  It is
desirable that they grow quickly and stay damp to produce the crisp
roots they are prized for.  Too much fertilizer and not enough moisture
can result in pithy and tough roots.  Both the leaves and the roots
should be harvested before flowering (GRUBBEN 2004).

c. Availability in the marketplace:  Roots, often with leaves or leaves
separately, can be found in markets around the world.  Preserved radish
is also obtainable in many places, particularly Asia. 

d. Preparation for cooking:  The roots are used fresh in salads, slaws,
and vegetable plates; cooked by steaming, put in soups and sauces,
sliced, or served with meat; and preserved through being salted, dried,
pickled, or fermented.  The leave, are most often eaten fresh in salads;
the youngest leaves may be used like cress and older leaves may be
cooked like spinach.  The seeds are pressed for oil, or used as a
garnish or seasoning.  The immature seed pods are eaten as a vegetable: 
fresh, cooked, pickled (GRUBBEN 2004, WIKIPEDA, MANSFELD, SCHNEIDER
2001) .

e. Nutritional aspects:  Rich in ascorbic acid, folic acid, and
potassium and a good source of vitamin B6, riboflavin, magnesium,
copper, and calcium (WIKIPEDIA).

f. Medicinal aspects:  Used to help with digestion and gas pain, as well
as various other traditional remedies (HU 2002).

g. Crop Photos:

4.	Production in U.S.:  No data on current production amounts, but
radish is grown throughout much of the country, particularly in Florida,
Michigan, California, Ohio, Minnesota, New York, Oregon, and New Jersey
(MARKLE).

5.	Other production regions:  World production was at approximately 7
million tonnes (7,716,179 tons) per year, as of 2004, mainly
concentrated in Asia and Europe.  Japan, Korea, Taiwan, and Yemen are
major producers.  Radish is also cultivated in tropical Africa and
Canada (GRUBBEN 2004). 

6.	Use:  Root vegetable, salad green, leafy vegetable, seasoning,
pickles, kimchee, dried vegetable, fruiting vegetable, soups, fodder
(MANSFELD, GRUBBEN, MARKLE).

7.	Part(s) of plant consumed:  Roots, tops, immature fruits.

8.	Portion analyzed/sampled:  Roots and tops; immature fruits for R.
sativus var. mougri only. 

9.	Classifications:  

a. Authors Class: Root and tuber vegetables; Crop Group 4: Leafy
Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1A and
1B); Leaves of Root and tuber vegetables (2). (Representative crop)

c. Codex Group:  016, Root and tuber vegetables, VR 0494, Radish;  Group
013 (VL 0494) Leafy vegetables (including Brassica leafy vegetables),
VL0494, Radish leaves

d. EPA Crop Definition:  Radish, oriental, roots = Raphanus sativus var.
longipinnatus (roots and tops), including Chinese or Japanese radish
(both white and red), winter radish, daikon, lobok, lo pak, and other
cultivars and/or hybrids of these.  Radish, oriental, tops = Raphanus
sativus var. longipinnatus (roots and tops), including Chinese or
Japanese radish (both white and red), winter radish, daikon, lobok, lo
pak, and other cultivars and/or hybrids of these.

10.	References:  GRIN, GRUBBEN 2004, MARKLE, MANSFELD, WIKIPEDIA,
SCHNEIDER 2001, HU 2002

11.	Production Map:  All EPA Crop Production Regions.

12.	 Plant Codes:

a. Bayer Code: RAPSR (R. sativus var sativus), RAPSO (R. sativus var.
oleiformis



(507)

1. Rapeseed [rape greens, colpa, chou oleifere, bird rape, forage rape,
annual rape, Argentine canola, canola, colza, oilseed rape, rape, summer
rape, Swede rape, winter rape, ou zhou you cai, colza d'hiver, colza de
printemps, navette, Sommerraps,Winterraps, ravizzone, nabina, nabo(GRIN,
MARKLE)]

Brassicaceae

Brassica napus L. var. napus (syn: Brassica campestris f. annua Schübl.
& G. Martens, Brassica campestris f. biennis Schübl. & G. Martens,
Brassica campestris subsp. napus (L.) Hook. f. & T. Anderson, Brassica
napus f. annua (Schübl. & G. Martens) Thell., Brassica napus var. annua
W. D. J. Koch, Brassica napus f. biennis, Brassica napus var. biennis
(Schübl. & G. Martens) Rchb., Brassica napus subsp. oleifera (Delile)
Sinskaya, Brassica napus var. oleifera Delile, Brassica napus var.
sahariensis A. Chev.) 

1. Field mustard [brown sarson, toria, rapeseed oil, Indian rape, spring
turnip rape, Indian colza, yellow sarson, canola, natane, winter turnip
rape, yu tsai (GRIN, MARKLE)]

Brassica rapa subsp. trilocularis (Roxb.) Hanelt (syn: Brassica
campestris var. sarson Prain, Brassica campestris subsp. trilocularis
(Roxb.) G. Olsson, Brassica napus var. glauca (Roxb.) O. E. Schulz,
Brassica napus var. trilocularis (Roxb.) O. E. Schulz, Brassica rapa
subsp. sarson (Prain) Denford, Brassica rapa var. trilocularis (Roxb.)
Kitam., Brassica trilocularis (Roxb.) Hook. f. & Thomson, Sinapis glauca
Roxb., Sinapis trilocularis Roxb.)

Brassica rapa subsp. dichotoma (Roxb.) Hanelt (Syn: Brassica campestris
var. dichotoma (Roxb.) G. Watt,  Brassica campestris var. toria Duthie &
J. B. Fuller, Brassica napus var. dichotoma (Roxb.) Prain, Brassica rapa
var. dichotoma (Roxb.) Kitam., Sinapis dichotoma Roxb.)

Brassica rapa subsp. oleifera Metzg. (Syn: Brassica campestris a.
oleifera DC., Brassica rapa c. oleifera DC. )

2. Rape is grown sparingly as a pot herb, more generally for livestock
feed and as an oil source.  As a pot herb the leaves of young plants are
used.  Leaves are generally lobed, 10-30 cm (4-12 in) long, half as
wide, near glabrous, but with scattered hairs.  Flower stems are much
branched, up to 91 cm (3 ft).  In exposure of edible parts young rape
plants used as pot herbs are similar to spinach.  Rapeseed oil is
obtained from the seeds primarily of the species B. napus and B. rapa
and the oil from different species is not distinguished on the market,
since all have similar properties.  Rapeseed oil is vastly important in
North America, Europe, and Asia.  The small, near globular seeds are
borne in elongated, closed capsules.  They contain 30 to 45 percent of a
semi-drying oil.  The oil is separated either by solvent extraction or
by cold or hot pressing.  The term "colza" refers to refined oil.  Low
glucosinolate and erucic acid levels are now defined as “double low”
or canola quality, which is less than 2 percent erucic acid and having
less than 30 micromoles of aliphatic glucosinolates per gram of defatted
meal and are called low erucic acid rapeseed.  This is the edible
cooking oil most people are familiar with, and it is primarily made from
specific varieties bred to produce high quality, edible oil.  Non-canola
types of rapeseed oil are not usable for food but are of importance in
industry and as a potential biofuel.  The by-products of rapeseed
production are used in animal fodder and feed (MARKLE, PURDUE,
WIKIPEDIA, MANSFELD).

3.	Crop data:

a. Season:  Depending on the cultivar and climate, may be grown at
nearly any time of the year (MARKLE, PURDUE).

b. Cultivation:  There are summer, winter, and spring cultivars and
their requirements vary.  In general, rapeseed grows best in mild
maritime climates and requires good drainage and a light, somewhat sandy
soil rich in organic material.  It needs adequate moisture to bloom and
set pods.  Optimum growth occurs at temperatures around 20 °C (68 °F)
for most types, although it can survive up to 30 °C/86 °F and down to
-4 °C/24.8 °F (or -30 °C/-22 °F) for short periods if hardened off
properly).  Boron deficiency can cause low yields (PURDUE). 

c. Availability in the marketplace:  Very common as a cooking oil or
ingredient in margarine in North America, Europe, and Asia. 

d. Preparation for cooking:  Seeds are pressed for the edible oil
(usually commercially) which is either sold by itself or used as an
ingredient in other food products.  The young leaves may be eaten in a
salad or cooked as a potherb, although it is not cultivated commercially
for this purpose in the U.S. (MARKLE, MANSFELD, WIKIPEDIA). 

e. Nutritional aspects:  High in omega-3 and omega-6 fatty acids
(WIKIPEDIA)

f. Medicinal aspects:  No data.

g. Crop photos.												

4. Production in U.S.:  Production of rapeseed in the U.S. in 2008 was
655,610 tonnes/722,686 tons, and it is cultivated throughout the
country, particularly in the Midwest (MARKLE, FAOSTAT).

5. Other production regions:  Worldwide production in 2008 was
58,061,092 tonnes/64,000,000 tons.  Top producing countries included
Canada (12,642,900 tonnes/13,940,000 tons), China (12,102,010
tonnes/13,340,000 tons), India (5,834,000 tonnes/6,431,000 tons),
Germany (5,154,700 tonnes/5,682,000 tons), and France (4,719,053
tonnes/5,202,000 tons) (FAOSTAT). 

6. Use:  Primarily industrial and edible oils.  Also use for potherb and
grazing (MARKLE).

7. Part(s) of plant consumed:  Seeds and leaves (green) (MARKLE).

8. Portion analyzed/sampled:  Oil use:  Seeds and its processed
commodities meal and refined oil.  Foliage use:  Leaves (green).  For
rapeseed meal, residue data are not needed for non-canola type rapeseed
oil since it is produced for industrial uses and is not an edible oil. 
The edible oil is only produced from canola.  Meal is required for both,
but it is recommended to conduct the trials on canola to include both
(MARKLE).

9. Classifications:  

a. Authors Class: Oilseed; Crop Group 4: Leafy Vegetables, Leafy
Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup):  Oilseed group 20, rapeseed
subgroup 20A; Rape greens – Brassica (Cole) Leafy Vegetables group 5,
Leafy Brassica greens subgroup 5B.

c. Codex Group:  013 (VL 0495) Leafy vegetables (including Brassica
leafy vegetables ), VL 0495, Rape greens; Group 023, SO 0495, Rape seed;
Group 023, Oilseed for field mustard seed, SO 0694, Mustard seed, Field;
Group 067, Crude vegetable oils, OC 0495, Rape seed oil, crude; Group
068, Edible vegetable oils, OR 0495, Rape seed oil, edible

d. EPA Crop Definition: Rapeseed = B. napus, B. campestris and Crambe
absyssinica (oilseed-producing varieties only which include canola and
crambe).

10. References:  GRIN, MARKLE, MANSFELD, WIKIPEDIA, PURDUE, FAOSTAT,
FAOSTAT, PLANTS.

11. Production Map:  All EPA Crop Production Regions (PLANTS). 

12. Plant Codes:

a. Bayer Code:  BRSRO (B. rapa ssp. oleifera), BRSNN (B. napus var.
napus)

1. Rocket, wild [Lincoln's-weed, sand mustard, sand rocket, wall rocket
(GRIN)]

Brassicaceae 

Diplotaxis tenuifolia (L.) DC. (Syn: Sisymbrium tenuifolium L.)

2. A weedy perennial native to Europe and western Asia, but naturalized
through much of the temperate world.  It is not well known, but the
leaves are used in salads like arugula and it is gaining in popularity. 
It is often confused with arugula in culinary discussions but they are
not the same plant.  It forms a dense bushy rosette with erect branched
stems up to 50 cm (19.7 in) tall.  The leaves are lanceolate, up to 15
cm (6 in) long with irregular lobes.  They are mainly confined to the
lower parts of the stems and rosette.  Flowers are four-parted and
bright yellow borne on short flowering stems from the upper part of the
plans.  The fruit is a dehiscent pod from 1-4 cm (0.4-1.6 in) long by 5
mm (0.2 in) in diameter with a small beak-shaped end, the seeds are
arranged in two rows.  Although considered a weed in places, it is
consumed in parts of Europe, particularly Italy, and may be gathered
from the wild (MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE, WADAF).

3. Crop Data:

a. Season, flowering:  Summer (WADAF)

b. Cultivation:  In the wild grows well in waste places and disturbed
areas.  Prefers well-drained sandy soils.  Propagation by seed.  Light
shade to full sun.  Can tolerate dry or moist condition (PLANTS FOR A
FUTURE, WADAR).

c. Availability in the marketplace:  Rare in our area; gathered from the
wild or grown in home gardens.  Available in some markets in Europe. 

d. Preparation for cooking:  Leaves are used fresh in salads, much like
arugula (MANSFELD).

e. Nutritional aspects:  No data. 

f. Medicinal aspects:  No data.

g. Crop Photos: 

4. Production in U.S.:  No data.  Naturalized in North America.

5. Other production regions:  Southern Europe; S. France and S. Italy,
primarily (MANSFELD).

6. Use:  Leafy vegetable.

7. Part(s) of plant consumed:  Leaves

8. Portion analyzed/sampled:  Leaves

9. Classifications:

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE, WADAF,
PLANTS.

11. Production Map:  EPA Crop Productions Regions 1, 2, 3, 5, 6, 8, 9,
10, 11, and 12 (PLANTS).

12. Plant Codes:

a. Bayer Code:  DIPTEX(520)

1.	Rutabaga  [Swede, Swedish turnip, Turnip-rooted cabbage, Laurentian
turnip, Russian turnip, Nabo]

Brassicaceae 

Brassica napus var. napobrassica (L.) Rchb. (syn: Brassica napobrassica
(L.) Mill.,  Brassica napus subsp. napobrassica (L.) Jafri, Brassica
napus subsp. rapifera (Metzg.) Sinskaya, Brassica napus var. rapifera
Metzg., Brassica oleracea var. napobrassica L.)

2. Rutabaga is a biennial plant, grown as an annual, which originated in
Europe and is known only in cultivation.  Rutabaga originated as a cross
between a turnip and a cabbage, and it is primarily grown as a root
crop.  In form and flavor it is very similar to turnip, but differing
from turnip in having a denser-textured root which bears more side
roots.  The plant reaches 50-60 cm (1.6-2 ft) high.  The leaves are
glabrous with a bluish bloom, instead of hairy as in turnip.  Roots are
harvested at a more advanced stage than turnip, so the growing season is
longer.  Roots may be stored for winter use.  Rutabagas are better
adapted to northern regions than turnips.  Rutabaga roots are harvested
at 7.6-12.7 cm (3-5 in) in diameter, generally yellow or white fleshed
(although white fleshed varieties are less sweet and often used only for
fodder) with a tan to purple exterior skin, and are longer and rounder
than turnips.  The large, fleshy leaves are also edible and sometimes
used as a leafy vegetable (MARKLE, MANSFELD, HU 2005. SCHNEIDER 2001,
PURDUE, NCCE, AGGIE-HORT).

3. Crop Data:

a. Season, seeding to harvest:  Three months or more (MARKLE).

b. Cultivation:  Rutabaga cultivation is very similar to that of the
turnip.  Propagation is typically by seed.  Rutabaga is a cool season
crop and planting should be done in the very early spring or fall.  Fall
planted rutabagas take longer to mature than those planted in the
spring.  A moderately deep, highly fertile soil with pH 6.0 to 6.5 is
preferred, and rutabaga does best in full sun.  Spacing is typically 10
cm (4 in) within rows and 30-38 cm (12-15 in) between rows.  Major
insect pests are turnip aphids, flea beetles, root maggots and wireworm.
 Rutabagas are susceptible to clubroot, root knot, leaf spot, white
rust, white spot, anthracnose and Alternaria (PURDUE, AGGIE-HORT, NCCE).

c. Availability in the marketplace:  Commonly found in North America,
Europe, and Asia. 

d. Preparation for cooking:  Rutabaga roots are usually eaten cooked
(although they sometimes appear fresh and shredded in salads and slaws),
and are typically peeled prior to preparation. They may be used like any
other root vegetable and are oven boiled, baked, mashed, pureed or cut
up and cooked with other vegetables or meat.  They may also be made into
vegetable chips.  The leaves are cooked and eaten much like spinach or
kale (WIKIPEDIA, SCHNEIDER, MANSFELD).

e. Nutritional aspects:  A 3-1/2 ounce cooked serving of rutabaga
contains 144 calories, 35 percent of the RDA for vitamin C and only 18
milligrams of sodium (AGGIE-HORT).

f. Medicinal aspects:  No data

g. Crop Photos: 

4.	Production in U.S.:  No data, normally combined with turnip roots. 
Grown in Wisconsin, Minnesota and Washington (MARKLE).

5.	Other production regions:  Canada, Europe, China, Russia, India
(MANSFELD, WIKIPEDIA).

6.	Use:  Root vegetable, leafy vegetable, animal fodder (MARKLE).

7.	Part(s) of plant consumed:  Root; occasionally leaves. 

8.	Portion analyzed/sampled:  Root, (40 CFR 180.1 (J)(6) states that
rutabaga tops are removed and discarded before analyzing roots).

9.	Classifications:  

a. Authors Class:  Root and tuber vegetables; Crop Group 4: Leafy
Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1A and
1B); Leaves of root and tuber vegetables (2)

	c. Codex Group:  016 (VR 0497) Root and tuber vegetables, VR 0497 (see
Swede, VR 0497; Group 01, Leafy vegetables (including Brassica leafy
vegetables), VL 0497, Rutabaga greens.

d. EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, HU 2005. SCHNEIDER 2001,
PURDUE, NCCE, AGGIE-HORT

11.	Production Map:  EPA Crop Production Regions 5, 8 10, 11 and 12
(MARKLE).

12.	Plant Codes:

a. Bayer Code: BRSNA

1. Shepherd’s purse [bourse à Pasteur, capselle à Pasteur,
Hirtentäschel, naengi, bolsa-de-pastor, erva-do-bom-pastor,  zurrón de
pastor (GRIN)]

Brassicaceae 

Capsella bursa-pastoris (L.) Medik (syn: Thlaspi bursa-pastoris L.)

2. Shepherd’s purse is an annual or biennial herbaceous plant found
worldwide as a weed.  The plant has a basal rosette of pinnately lobed,
oblanceolate, variable leaves up to 10 cm (3.9 in) long.  The fruiting
and flowering stalk may reach up to 0.5 m (1.6 ft) tall and bears small,
white, 4-parted flowers in terminal racemes.  The fruit is a flattened
triangular or heart-shaped pod, from which the plant takes its common
name.  Shepherd’s purse has long been cultivated and gathered from the
wild in China, Japan, and Korea as a leafy vegetable and medicinal
plant.  All parts of the plant are edible, including the flowers, flower
stalk, seeds, and seed pods.  In Korea it is also grown for the edible
root.  The general flavor of the plant is peppery or mustardy, similar
to cress.  Young leaves are often gathered before the plant can bolt so
that they will have a more mild flavor (JUNG 2011, WIKIPEDIA, HU 2005,
MANSFELD, PLANTS FOR A FUTURE, LARKCOM).

3. Crop Data:

a. Season, harvest:  Nearly any time of year, depending on the part
desired; tender leaves for salads are harvested in the early spring; in
cultivation they may be harvested for the first time only a month after
sowing (JUNG 2011, WIKIPEDIA, LARKCOM).

b. Cultivation:  Shepherd’s purse can and will grow nearly anywhere,
under almost any conditions.  It is not frost-tender and will grow in
any soil, making it an ideal weed.  Seeds are direct seeded in the field
and will self-sow for the next year if allowed.  It does not require
external inputs to maintain itself.  It will bolt quickly in hot or dry
weather.  It is best started in late autumn or early spring.  It is
susceptible to white rust and downy mildew (PLANTS FOR A FUTURE,
LARKCOM, WIKIPEDIA). 

c. Availability in the marketplace:  Grows wild in many places; common
in Korea, Japan, and parts of China. 

d. Preparation for cooking:  Young leaves are you used fresh in salads
or added to soups.  Older leaves may also be eaten raw or cooked in
soups, stir-fried, or used to fill dumplings.  They can also be dried
for later use.  The young flower stalks may also be eaten raw or cooked.
 The seeds may be eaten raw, roasted, or ground into a meal for the
addition to soups, although this less common because the seeds are so
small and difficult to harvest.  They can also be pressed for an edible
oil, and the entire seedpod may be used as a peppery seasoning.  The
root may be used dried or fresh, much like ginger (JUNG, PLANTS FOR A
FUTURE, LARKCOM).

e. Nutritional aspects:  Fairly high in protein; good source of calcium,
iron, and Vitamin C (PLANTS FOR A FUTURE).

f: Medicinal aspects:  Used as a traditional remedy to stop bleeding of
various types (PLANTS FOR A FUTURE, MANSFELD).

g. Crop Photos: 

4.	Production in U.S.:  No data; endemic as a weed.

5.	Other production regions:  Found wild nearly universally, but
cultivated mainly in China, Japan, and Korea (MANSFELD, WIKIPEDIA).

6.	Use:  Vegetable (raw and cooked), seasoning, medicinal, cooking oil,
root vegetable, animal fodder, insecticide, soil reclamation (MANSFELD,
WIKIPEDIA, PLANTS FOR A FUTURE).

7.	Part(s) of plant consumed:  Primarily leaves but all parts of plant
may be used.

8.	Portion analyzed/sampled:  Tops (leaves and stems)

9.	Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d.	EPA Crop Definition:  None

10.	References: GRIN, JUNG 2011, WIKIPEDIA, HU 2005, MANSFELD, PLANTS
FOR A FUTURE, LARKCOM, PLANTS

11.	Production Map:  All EPA Crop Production Regions (PLANTS). 

12.	Plant Codes:  

a. Bayer Code:	 CAPBP



 (625)

1.Turnip [garden turnip, Italian kale, rappina, rappone, namenia,
tendergreen, turnip green, Japanese greens, rapini, seven-top turnip,
man jing, wu jing, höstoe, majroe, meiraap, stopelknol, navet,
Herbstrübe, Mairübe, Speiserübe, Stoppelrübe, Wasserrübe, weiße
Rübe, salgam, rapa, kabu, nabo, rábano, repa, turneps, nabo colza,
nabo forrajero, rofva (GRIN, MARKLE)]

Brassicaceae 

Brassica rapa L. subsp. rapa (syn: Brassica campestris var. rapa (L.) C.
Hartm., Brassica campestris subsp. rapifera (Metzg.) Sinskaya, Brassica
napus var. quadrivalvis (Hook. f. & Thomson) O. E. Schulz, Brassica
quadrivalvis Hook. f. & Thomson, Brassica rapa subsp. rapifera Metzg.,
Brassica rapa var. septiceps L. H. Bailey,  Brassica septiceps (L. H.
Bailey) L. H. Bailey)

2.	The turnip is a biennial grown as an annual, closely related to the
rutabaga, which is cultivated nearly worldwide as both a root vegetable
and a leafy green.  The turnip has been cultivated both as a vegetable
for human consumption and for animal fodder since antiquity.  Although
it is a cool season plant, it is even grown in tropical areas at high
elevations.  The plant first forms a rosette of thin, hairy leaves on
slender petioles which resemble mustard greens.  The root soon enlarges
to a globular or generally flattened tuberous tissue, which is tender
but later becomes tougher and somewhat fibrous.  The root is round, and
is typically white on the lower portion shading to red or purple on the
upper parts where the root pokes above the soil.  Roots are generally
harvested when 7.6 cm (3 in) or less in diameter although they may reach
up to 20 cm (7.9 in) in diameter and a kilogram in weight.  Although
turnip is usually thought of as a root crop only, the greens are eaten
as a vegetable in many places including the southern U.S., Europe, and
much of Asia.  Certain varieties, such as seven-top, topper and Italian
kale, are grown primarily for the leaves (MARKLE, MANSFELD, SCHNEIDER
2001, PURDUE, NCCE, WIKIPEDIA).

3. Crop Data:

a. Season, seeding to harvest:  For greens about 4 to 7 weeks.  For
roots about 8 to 14 weeks (MARKLE).

b. Cultivation:  Plants should grow rapidly for best quality, both for
greens and roots.  Turnip varieties grown for tops only can be harvested
1 to 3 times per season with first cutting about 1 month after seeding. 
A moderately deep, highly fertile soil with pH 6.0 to 6.5 is preferred,
and turnip does best in full sun.  Spacing is typically 10 cm (4 in)
within rows and 30-38 cm (12-15 in) between rows.  Turnip crops are
attacked by two different flea beetles, which eat holes in the
cotyledons and first leaves, chew stems and cause extensive plant loss. 
Turnip crops may suffer from clubroot, root knot, leaf spot, white rust,
scab, anthracnose, turnip mosaic virus and Rhizoctonia rot (PURDUE,
MARKLE, NCCE).

c. Availability in the marketplace:  Turnips are ubiquitous throughout
much of the world.  In the U.S., turnips and turnip greens are typically
sold separately, while in other countries they may be sold separately or
whole with the leaves still attached.

d. Preparation for cooking:  Turnips roots are usually peeled before
consumption and may be eaten fresh in salads or slaws, or cooked with
other vegetables and meat.  Like any other root crop they may be boiled,
baked, mashed, pureed, or used in soups.  Turnip greens are eaten cooked
as a potherb or a leafy vegetable.  They are typically too hairy to eat
raw, although young green may be lightly steamed or wilted instead of
thoroughly cooked.  Turnip greens are used like mustard greens and have
a similar flavor.  They may be steamed, stir-fried, or used in soups or
as a side-dish.  Leaves are also canned or frozen for later use (MARKLE,
WIKIPEDIA, SCHNEIDER 2001).

e. Nutritional aspects:  Turnip roots as high in vitamin C.  Turnip
greens are a good source of vitamin A, folate, vitamin C, vitamin K, and
calcium.  They are also high in lutein (WIKIPEDIA).

f. Medicinal aspects:  No data. 

g. Crop Photos: 

4.	Production in U.S.:  Turnips, both for greens and roots, are grown
throughout much of the U.S., particularly in Georgia, California, North
Carolina, Texas, New Jersey, Oregon, South Carolina, Michigan,
Tennessee, Indiana, Oklahoma, Alabama, Arkansas, North Carolina,
Illinois, and Ohio (MARKLE).

5.	Other production regions:  Grown throughout much of the world,
particularly North America, Europe, Asia, North Africa, and New Zealand
(MANSFELD).

6.	Use:  Root vegetable, leafy vegetable, animal fodder (both roots and
leaves).

7.	Part(s) of plant consumed:  Roots tops (leaves).

8.	Portion analyzed/sampled:  Roots and tops (leaves).  Analyze
separately.

9.	Classifications:  

a. Authors Class: Root and tuber vegetables; Crop Group 4: Leafy
Vegetables, Leafy Brassica greens subgroup 4B

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1A and
1B); Leaves of root and tuber vegetables (2) (Tops are representative
crop)

c. Codex Group:  013 (VL 0506) Leafy vegetables (including Brassica
leafy vegetables), VL 0506, Turnip greesn; Group 016, Root and tuber
vegetables, VR 0506, Turnip, Garden; Group 052, Miscellaneous Fodder and
Forage crops, AM 0506, Turnip fodder;  Group 052, Miscellaneous Fodder
and Forage crops, AV 0506, Turnip leaves or tops.  

d. EPA Crop Definition: Turnip tops or greens = Broccoli raab (raab,
raab salad), hanover salad turnip tops (turnip greens).

10.	References:  GRIN, MARKLE, MANSFELD, SCHNEIDER 2001, PURDUE, NCCE,
WIKIPEDIA.

11.	Production Map:  EPA Crop Production Regions: Turnip roots: 1, 2, 3,
4, 5, 6, 10, 11 and 12; Turnip tops: 2, 3, 4, 5, 6, 8 and 10 (MARKLE).

12.	Plant Codes:

a. Bayer Code:  BRSRR 



(647)

1.	Watercress	 [crestles, berro, eker, biller, bilure, ribcress, brown
cress, wellgrass, leko, teng tongue, long tails, berro de agua, cresson
de fontaine, upland watercress, bronkors, cresson d'eau, Brunnenkresse,
selada-air, mizu-garashi, oranda-garashi, agrião (GRIN, MARKLE)]

Brassicaceae 

Nasturtium officinale W. T. Aiton (syn: Nasturtium nasturtium-aquaticum
(L.) H. Karst., Radicula nasturtium Cav., Radicula nasturtium-aquaticum
(L.) Rendle & Britten, Rorippa nasturtium Beck, Rorippa
nasturtium-aquaticum (L.) Hayek, Sisymbrium nasturtium Thunb.,
Sisymbrium nasturtium-aquaticum L.)

2.	Watercress is a perennial, creeping, semi-aquatic herb probably
native to Europe, but now distributed nearly worldwide.  The leaves are
fleshy, smooth, and pinnatisect, three to a dozen nearly round leaflets
and terminal segments 1-3 cm (0.4-1.2 in) long and 1-2.5 cm (0.4-1 in)
wide.  The plant is characterized by floating or ascending stems up to 1
m in length, and has small, white flowers in short terminal racemes. 
The plant is grown for the pungent leaves and young stems, which are
widely used for garnishing and in salads, as well as a potherb.  It is
also sometimes grown and sold as sprouts.  Watercress has a sharp,
peppery taste, which is appealing.  In the wild it is found along side
streams or other water sources, either growing in the wet soil or in the
water itself.  Watercress that does not have enough water while growing
becomes much hotter in flavor and inedible.  Watercress is grown mostly
in Europe, Africa, Southeast Asia, and the U.S., although in some places
it is regarded as a weed (MARKLE, MANSFELD, HU 2002, PROTA, PLANTS FOR A
FUTURE, WIKIPEDIA, PURDUE).

3. Crop data:	

a. Season:  Cutting continuous throughout year.  About 3 weeks after the
seedlings appear, the plants are ready to harvest or 4-6 weeks after
cuttings are transplanted.  Harvested leaves are from 4 to 12 inches
(MARKLE).

b. Cultivation:  Watercress is normally grown in pools of gently flowing
water.  The leaves and stems are partially submerged during growth. 
However, in commercial cultivation in many countries, including the
U.S., the flooded fields are drained prior to the application of
pesticides. Therefore, for the purposes of residues, watercress cannot
truly be considered an aquatic plant.  Care must be taken with
watercress to insure the water source is not contaminated, as that will
contaminate the harvest.  Water cress may be propagated by seed or by
cutting.  Beds of watercress can be maintained for about ten years
without re-sowing or replanting, if it is not harvested too often (more
than once per month).  Optimum soil ph is 7.2.  If watercress is to be
grown as a perennial, it must have frost-free winters.  Watercress does
not last long after harvest, and even with careful packaging must be
used within a few days of harvest (MARKLE, PURDUE, PROTA, WIKIPEDIA,
PLANTS FOR A FUTURE).

c. Availability in the marketplace:  Fairly common in markets in the
U.S., Asia, Europe, and Africa. 

d. Preparation for cooking:  Watercress maybe added fresh to salads or
used as a garnish, or cooked as a potherb in soups, or added to other
dishes for nutrition and flavor. 

e. Nutritional aspects:  High in calcium, vitamin A, vitamin C, iron,
and folic acid (PLANTS FOR A FUTURE, WIKIPEDIA).

f. Medicinal aspects:  In herbal medicine it is considered a diuretic,
an expectorant, and a digestive aid, and is used in many traditional
remedies.  Watercress is beneficial for the thyroid, and can be used to
prevent scurvy (PLANTS FOR A FUTURE, WIKIPEDIA, PROTA).

g. Crop Photos:

4.	Production in U.S.:  Florida, California, Hawaii, Maryland, and
Virginia (MARKLE).

5.	Other production regions:  Canada, Europe, E. Africa including
Ethiopia and surrounding countries, the Indies, the Philippines,
Madagascar, China, Japan, United Kingdom, France, Indonesia (MARKLE,
MANSFELD, HU 2002, PROTA, WIKIPEDIA).

6.	Use:  Leafy green, garnish, potherb, medicinal, sprouts (MARKLE,
MANSFELD, PLANTS FOR A FUTURE).

7.	Part(s) of plant consumed:  Leaves and young stems.

8.	Portion analyzed/sampled:  Leaves and stems.

9.	Classifications:  

a. Authors Class:  Crop Group 4: Leafy Vegetables, Leafy Brassica greens
subgroup 4B

b.	EPA Crop Group (Group & Subgroup):  Miscellaneous

c.	Codex Group: 013, Leafy vegetables (including Brassica leafy
vegetables), VL 0473, Watercress

d.	EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, HU 2002, PROTA, PLANTS FOR A
FUTURE, WIKIPEDIA, PURDUE, PLANTS.

11.	Production Map:  All EPA Crop Production Regions (PLANTS).

12.	Plant Codes:

a. Bayer Code:  NAAOF



ATTACHMENT 6.  MONOGRAPHS – LEAVES OF ROOT AND TUBER VEGETABLES (HUMAN
FOOD)



1. Alexanders [black-lovage, horse-parsley, maceron (GRIN)]

Apiaceae

Smyrnium olusatrum L.	

2. An erect, glabrous perennial reaching up to 1.5 m (5 ft), probably
native to the Mediterranean and now spread through much of Europe, parts
of Asia, and North Africa.  Leaves pinnately divided and dark green,
with a long, sheathed petiole.  Stems are thick and often grooved.  Tiny
flowers borne in terminal umbels.  In overall appearance typical of the
family Apiaceae.  Alexanders has been in cultivations since ancient
times, perhaps as early as in the Iron Age.  It is not very popular
today, having been mostly replaced by celery, but it still is grown and
used as a vegetable in some places, particularly in Europe where it
still grows wild.  The young shoots, leaves, leaf petioles, and stems
are all eaten as vegetables, with the petioles and stems eaten much like
celery, both raw and cooked.  The leaves are used much like parsley. 
The taste is bitter when raw, turning blander after cooking.  The stems
can be blanched when growing to decrease bitterness.  The root is also
eaten and is used as a parsnip substitute.  The flower buds maybe added
to salads and the pungent seeds can be used as a pepper substitute.  The
whole plant is also used medicinally (MANSFELD, PLANTS FOR A FUTURE,
WRIGHT 2001, BURTON 2002, WIKIPEDIA).

3. Crop Data:

a. Season, harvest:  Fall into winter (PLANTS FOR A FUTURE).

b. Cultivation:  Prefers an open position in well drained, moisture
retaining soils, but also grows well in partial shade and on woodland
edges (PLANTS FOR A FUTURE).

c. Availablity in the marketplace:  Whole plant rarely found, but seeds
can be purchased for home gardening and is sometimes gathered from the
wild.

d. Preparation for cooking:  Foliage and stems eaten fresh in salads,
boiled or made into sauces.  Root cooked like parsnip.  Flowers eaten
fresh (PLANTS FOR A FUTURE, BURTON 2002)

e. Nutritional aspects:  No data. 

f. Medicinal aspects:  Considered a diuretic and digestive (BURTON
2002).

g. Crop Photos:

4. Production in U.S.:  No data.

5. Other production regions:  Grown throughout much of Europe and
temperate Asia (PLANTS FOR A FUTURE).

6. Use:  Vegetable, sauces, seasoning, medicinal (BURTON 2002, PLANTS
FOR A FUTURE).

7. Part(s) of plant consumed:  Leaves, roots

8. Portion analyzed/sampled:  Leaves, roots

9. Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  MANSFELD, PLANTS FOR A FUTURE, WRIGHT 2001, BURTON
2002, WIKIPEDIA

11. Production Map:  No entry

12. Plant Codes:

a. Bayer Code: SMYOL

(065)

1.	Beet, Garden	[garden beet, table beet, ramolacha, betterave, betabel,
beetroot, field beet, fodder beet, foliage beet, mangel, mangel-wurzel,
mangold, red beet, Sicilian broad-rib beet, spinach beet, spinach chard,
sugarbeet, Swiss chard, yellow beet, betterave fourragère, betterave
jaune, betterave potagère, betterave rouge, betterave sucrière,
poirée à couper, poirée à carde, Futterrübe, rote Bete, rote Rübe,
Runkelrübe, Zuckerrübe, Mangold, Schnittmangold, Stielmangold,
beterraba, beterraba-açucareira, beterraba-forrageira,
beterraba-sacarina, acelga, betarraga azucarera, betarraga forrajera,
remolacha amarilla , remolacha azucarera, remolacha colorada, remolacha
de mesa, remolacha forrajera, remolacha roja, acelga (GRIN)]

Chenopodiaceae

Beta vulgaris L. subsp. vulgaris (syn: Beta altissima Steud., Beta
brasiliensis hort. ex Voss, Beta chilensis hort.,  Beta cicla (L.) L.,
Beta vulgaris var. altissima Döll, Beta vulgaris subsp. cicla (L.) W.
D. J. Koch, Beta vulgaris var. cicla L., Beta vulgaris cv. conditiva
Alef.,  Beta vulgaris cv. crassa Alef., Beta vulgaris subsp. flavescens
Lam., Beta vulgaris var. flavescens (Lam.) DC., Beta vulgaris var.
rapacea W. D. J. Koch, Beta vulgaris f. rhodopleura (Alef.) Helm, Beta
vulgaris var. rubra DC., Beta vulgaris cv. saccharifera Alef.)

2.	An herbaceous plant grown primarily for its enlarged bulbous root and
thick, edible foliage.  All cultivated varietes fall into this
subspecies; for information on those grown solely for foliage see Swiss
Chard.  The beet is normally a biennial, producing a rosette of leaves
and the bulbous root one year, and a seed stalk the following year. 
However in cultivation it is usually treated as an annual as the root
become tougher and harder with age.  It is most likely originally native
to the Mediterranean, and is of ancient origin.  Today it is grown
throughout Europe and the U.S.  The root is typically dark pink or red,
although white, golden, and striped cultivars exist as well.  The leaves
are large, dark green and thick with a large, often brightly colored
midrib.  The foliage of the varieties cultivated for the root may also
be eaten, and beets are often sold with greens still attached, which may
be used fresh in salads or cooked like any other leaf vegetable.  The
roots are extremely sweet, and are eaten cooked as a vegetable.  Root
beets are typically divided in to “garden beets” and “sugar
beets”.  The vast majority of commercially produced garden beets are
canned or pickled and sold in supermarkets in the U.S. and Europe.  In
Easten Europe borscht, a cold soup made from beets is very popular. 
Sugar beets are grown specifically for its high sugar content and
processed commercially into table sugar and other sweetening products
such as syrup.  Byproducts of the sugar beet industry pulp, which is
used as animal fodder, and pulp mixed with raw juice, which is solds as
a fertilizer or growing medium for yeast.  Various alcoholic beverages
in Europe are also made from sugar beet juice, and other types of beet
juice are also valued for their (non-fermented) juice, which is
considered extremely healthy (MANSFELD, WIKIPEDIA, MARKLE, NGA). 

3. Crop data:

a. Season, seeding to harvest:  About 2 to 4 months.  Fresh market beets
are generally harvested 55-80 days after planting and processing beets
90-110 days (MARKLE).

b. Cultivation:  Plants are usually harvested for fresh market or
processing when the near globular or oblate enlarged root is not more
than 5 cm (2 in) in diameter.  At that stage the root is tender, but
becomes harder and tougher with greater age.  The beet develops best
under cool conditions, so may be grown in winter in the far South, or in
summer in the North.  Baby beets are about 2.5 cm (1 in) in diameter and
harvested about 40 to 54 days after seeding (MARKLE).

c. Availablity in the marketplace:  Commonly available throughout the
U.S. and Europe, as well as cooler parts of Asia and South America. 

d. Preparation for cooking:  Garden beet roots are usually cooked by
boiling or pickled before being eaten.  Beet leaves are eaten fresh in
salad, boiled or steamed.  Sugar is extracted from sugar beets in an
elaborate process through which the juice is extracted, carbonated,
evaporated, crystallized, and granulated (WIKIPEDIA, MANSFELD). 

e. Nutritional aspects:  Roots are rich in betaine, which is important
for cardiovascular health and may also protect from liver disease.  Beet
root juice has been shown to lower blood pressure.  Beets are also rich
in boron (WIKIPEDIA).

f. Medicinal aspects:  Long used an aphrodisiac, notably by the Romans,
and also traditional used to treat a variety of illnessness, primarily
those relating to digestion or the blood (WIKIPEDIA).

g. Crop Photos:

4.	Production in U.S.:  Fresh market beets grown primarily in Wisconsin,
New York, Oregon, Texas, California, and New Jersey (MARKLE).

5.	Other production regions:  Sugar beet producing countries are
Australia, Brazil, Thailand, South Africa, India, and various European
countries (SUCROSE) 

6.	Use:  Vegetable, canned vegetable, pickles, animal fodder, dye,
sugar/sweetener, alcohol, medicinal, juice (WIKIPEDIA, MARKLE,
MANSFELD).

7.	Part(s) of plant consumed:  Root and tops (leaves)

8.	Portion analyzed/sampled:  Root and tops (leaves); Analyzed
separately.

9.	Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Root and tuber vegetables (1A and
1B); Leaves of root and tuber vegetables (2) (Representative Crop)

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables, VL 0464, Chard; Group 016, Root and tuber vegetable, VR
0574, Beetroot and VR 0596, Sugar beet; Group 052, Miscellaneous Fodder
and Forage crops, AV 0596, Sugar beet leaves or tops

d. EPA Crop Definition:  None

10.	References:  GRIN, CODEX, MARKLE, WIKIPEDIA, MANSFELD, NGA, SUCROSE

11.	Production Map:  EPA Crop Production Regions 1, 2, 5, 6, 7, 8, 9, 10
and 12.

12.	Plant Codes:

				a.	Bayer Code:	BEVD

1. Bellflower, Chinese [balloonflower, platycodon, jie geng, kikyo,
toraji (GRIN)]

Campulanaceae

Platycodon grandiflorus (Jacq.) A. DC. (syn: Campanula glauca Thunb.,
Campanula grandiflora Jacq., P. glaucus (Thunb.) Nakai)

2. Perennial herbaceous plant native to East Asia, growing 0.4-05 m (1.3
– 1.6 ft) tall.  It has branching stems, sharply dentate leaves, and
large five-parted blue flowers (although cultivars with white or pink
flowers also exist).  It also has a long, carrot like taproot, up to 20
cm (7.9 in).  It is often grown in the U.S. as an ornamental, but in
China and Korea it is valued both as a vegetable and as a medicinal
plant.  In Korea the root is the main part used, both fresh and dried. 
In China, the leaves and young shoots are eaten cooked, as a potherb. 
Many ornamental cultivars also exist (PLANTS FOR A FUTURE, WIKIPEDIA,
EFLORAS, HU 2005, KADEREIT 2007).

3. Crop Data:

a. Season, harvest:  Young shoots collected March-April; roots gathered
in fall after leaves have withered (HU 2005).

b. Cultivation:  Frost tolerant.  Grows well in most temperate areas;
prefers light, sandy soil and full to partial sun (PLANTS FOR A FUTURE).

c. Availablity in the marketplace:  Mainly found in China and Korea; can
be purchased in Chinese grocery stores in the U.S.

d. Preparation for cooking:  Leaves cooked; root peeled and used fresh,
dried, boiled, or pickled (PLANTS FOR A FUTURE, HU 2005).

e. Nutritional aspects:  No data.

f. Medicinal aspects:  An effective expectorant and anti-inflammatory,
much used in Asian medicine. Basal leaves may be toxic (PLANTS FOR A
FUTURE, KADEREIT 2007).

g. Crop Photos:

4. Production in U.S.:  Mainly ornamental, fairly common in American
gardens (HU 2005).

5. Other production regions:  Temperate Asia including China, Korea,
Hong Kong, Japan, and East Siberia (WIKIPEDIA, HU 2005)

6. Use:  Ornamental, medicinal, vegetable, soup, tea, seasoning (PLANTS
FOR A FUTURE, HU 2005).

7. Part(s) of plant consumed:  Leaves (tops), taproot

8. Portion analyzed/sampled:  Leaves (tops), taproot

9. Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  EFLORAS, GRIN, PLANTS FOR A FUTURE, HU 2005, KADEREIT
2007, WIKIPEDIA.

11. Production Map:  EPA Crop Production Regions 1 and 2

12. Plant Codes:

a. Bayer Code:  PLXGR

(131)

1. Cassava	 (Manioc, Mandioca, Tapioca plant, Sweet potato tree, Yuca,
Miami fries, Manihot)

Euphorbiaceae

Manihot esculenta Crantz  

2.	Cassava is a short-lived perennial shrub, native to the tropical
Americas but cultivated as a food source throughout the non-arid
tropical world.  Cassava has large, palmately lobed (5-7 lobes) leaves
and some varieties may reach up to 5 m (16 ft) in height.  The tuberous
roots form in a cluster at the stem base and are 20-38 cm (8-15 in) long
with some to 0.9 m (3 ft) long.  It is mainly valued for the roots,
which are extremely high in starch and are the third largest source of
carbohydrates in the human diet worldwide.  Although it is a staple food
in many countries, it is important to note that all parts of the plant
contain cyanide as well as several other toxins, and that they must be
carefully detoxified before consumption.  The many varieties of cassava
as usually divided into “bitter” (high amounts of HCN) and
“sweet” (lower amounts of HCN) types.  The bitter types may require
extended soaking or fermentation before it is safe to eat, while some of
the sweet types may be rendered safe by simple cooking.  It is advisable
to take care with this process, as consumption improperly prepared
cassava has been known to cause paralysis and even death.  This is most
common in rural areas where local people process their own cassava; the
commercial processing methods are complex and very effective at removing
toxins.  For food use, the root is peeled and pounded and dried into
flour (tapioca), boiled or deep fried, as a root vegetable, fermented,
dried and eaten, or squeezed for the juice.  Tapioca flour is used in
cakes, puddings, stews, soups, bread, chips, to make distinctive tapioca
“pearls”, and many other food products.  Without treatment, such as
freezing or coating in wax, the whole roots are highly perishable.  The
leaves, particularly the young leaves and shoots, are eaten as a
vegetable in Africa, parts of Southeast Asia, and the Indes.  These must
be carefully pounded or soaked and then cooked for several hours before
use, as they contain much higher amounts of HCN than the root and may
always retain trace amounts of it.  Cassava roots and leaves are also
used for animal fodder, and cassava is under investigation as potential
biofuel (MARKLE, MANSFELD, LANCASTER 1983, PURDUE, WIKIPEDIA, FAODOC).

3.	Crop data:

a. Season, planting to harvest:  Usable roots in 8 to 16 months. 
Although there is no “mature” stage, as the plant ages the center
portion of the root becomes woody and inedible.  Leaves may be harvested
every month after the first 5 months if grown primarily for leaves, or
every 2-3 months without negatively impacting the root harvest (MARKLE,
PURDUE, LANCASTER 1983).

b. Cultivation:  Propogated through vegetative cuttings, which must be
carefully oriented in the ground so that the top of the plant is up. 
Typical spacing is 1 m x 1 m.  Not frost hardy, can withstand moist
conditions and drought, but does not tolerate flooding (PURDUE). 

c. Availiblity in the marketplace:  Fairly common in some form
worldwide, although in non-tropical areas tapioca flour and products are
the most common form available, due to the perishability of the whole
root. 

d. Preparation for cooking:  Roots must always be peeled before use. 
See above.

e. Nutritional aspects:  Leaves are high in protein, calcium, and iron. 
Roots contain large amounts of starch (MANSFELD, LANCASTER 1983).

f. Medicinal aspects:  Folk medicine uses for digestive problems and
malaria.  In the West, valued as a gluten-free substitute for people
allergeric to wheat (WIKIPEDIA).

g. Crop Photos: 

4. Production in U.S.:  No data but some production in Guam, Puerto
Rico, and the Virgin Islands (MARKLE).

5. Other production regions:  World production in 2007 was more than 214
million tonnes.  Top producing countries included Nigeria (34,410,000
tonnes), Thailand (26,915,541 tonnes), Brazil (26,541,200 tonnes), and
the Congo (15,004,430 tonnes).  Cassava is grown throughout Africa,
Tropical Asia, and South America (FAOSTAT).

6.	Use:  Root vegetable, leaf vegetable, starch, flour, thickener,
sauces, medicinal, animal fodder, biofuel (MANSFELD, WIKIPEDIA).

7.	Part(s) of plant consumed:  Roots and young leaves 

8.	Portion analyzed/sampled:  Roots and leaves



9.	Classifications:  

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Root and tuber vegetables (1C and
1D); Leaves of root and tuber vegetables (2).

c. Codex Group:  016, Root and tuber vegetables, VR 0463, Cassava and
Group 013, Leafy vegetables (including Brassica leafy vegetables), VL
0463, Cassava leaves

d. EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, LANCASTER 1983, PURDUE,
WIKIPEDIA, FAODOC, FAOSTAT

11.	Production Map:  EPA Crop Production Regions 3, 4, 6, 8, and 13.

12.	Plant Codes:

a.	Bayer Code:	MANES



(142)

1.	Chayote (choco, xuxu, alligator pear, kajot, choke, merliton,
christophine, vegetable pear, pepineca, chayotli, mirliton, mango
squash, custard marrow, cho-cho, talote, chayotte)

Cucurbitaceae

Sechium edule (Jacq.) Sw. (syn: S. edulis Jacq.)

2.	A tender, perennial vine native to Central America and now cultivated
throughout most of the warm-temperate to tropical areas of the world. 
It was cultivated in Mexico since pre-Columbian times and was quickly
spread by the Spanish explorers into South America, as well as brought
back to Europe and spread widely from there.  Vines may reach in excess
of 9.1 m (30 ft) and may be grown along the ground or trellised.  Leaves
are large and rough to the touch, palmate in shape and often lobed.  The
vine produces many climbing tendrils.  The small, white to green flowers
are borne in the axils and produce pear-shaped, whitish, greenish, or
brownish fruit with a long wrinkle or fold along the bottom of the wider
end.  The fruit may vary in texture as well as color, from smooth to
very winkled or hairy.  The roots are long and tuberous.  All parts of
the plant are consumed.  The fruit is the most recognizable commodity,
often compared with winter squash, but the nutritrious roots and young
leaves are also valued as food.  The seeds are also eaten and have a
nutty flavor.  In addition to feeding humans, all parts of the plant are
valued as animal fodder, as it is very cost-effective to grow (MARKLE,
MANSFELD, HORTWISC, PURDUE, FLORIDATA, SAADE).

3. Crop data: 	

a. Season, bloom to maturity: About 2 months, but bloom and fruit
setting continuous.  Seeding to first harvest is about 6 months (MARKLE)

b. Cultivation:  Chayote requires full sun and relatively warm
temperatures.  It is still grown in a large part in traditional home
garden cultivation throughout much of the world.  However, there is also
a large amount of commercial cultivation.  Traditionally, the entire
fruit is planted in the spring or at the start of the rainy season and
spaced 3 m (10 ft) apart with each plant producing 30 to 35 fruits, and
may be grown along the ground, trellised, or trained to grow up a tree. 
Commerically the plant is nearly always trellised to minimize disease
and loss of fruit, and new plants are more often grown from cuttings
than from seed.  Requires a lot of care immediately after planting
(irrigation, fertilizer, etc) but grows quickly and becomes hardy.  May
even be grown as an annual in cooler temperate climates, but requires
day lengths of at least 12 hours to bloom and set fruit.  Bearing life
of the plants is 3-5 years (MARKLE, HORTWISC, PURDUE, FLORIDATA).

c. Availability in the marketplace:  Widely available throughout much of
the world.  Less common in colder climates, although may be found in
areas that have a high concentration of immigrants Central America,
South America, India, or Asia. 

d. Preparation for cooking:  The fruit may be eaten raw in salads or
salsa (although it is quite bland on its own), or cooked in stirfries,
casseroles, soups, and curries.  It can be fried, pickled, roasted,
boiled, scalloped, or sautéed.  The seed is soft may be fried, sautéed
with butter, or roasted.  The tuber is similar to a yam and used in much
the same ways, including being candied, baked, fried, and used in
desserts.  The leaves are steamed and used like spinach, and the shoot
tips may be eaten like asparagus. 

e. Nutritional aspects:  No data.

f. Medicinal aspects:  No data. 

g. Crop photos: 

4.	Production in U.S.:  Grown in Florida, Louisana, California, and
Puerto Rico.

5.	Other production regions:  Main commericially producing countries are
Costa Rica, Guatemala, Mexico and the Dominican Republic.  But
cultivated also in Europe, Asia, Africa, India, and Australia (SAADE,
HORTWISC, MARKLE, MANSFELD).

6.	Use:  Raw vegetable, cooked vegetables, salads, soups, curries,
stews, dessert, tea, fodder, fiber, nectar (MANSFELD, MARKLE, PURDUE,
HORTWISC).

7.	Part(s) of plant consumed:  Fruit including seed, tuberous root,
young leaves and shoots. 

8.	Portion analyzed/sampled:  Fruit including seed, tuberous root, young
leaves and shoots.



9.	Classifications:  

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Root and tuber vegetables (1C and
1D) and Cucurbit vegetables (9B).

c. Codex Group: 016, Root and tuber vegetables, VR 0423, Chayote root
and Group 011, Fruiting vegetables, Cucurbits, VC 0423, Chayote

d. EPA Crop Definition:  Summer squash (fruit) = Chayote (fruit)

10.	References:  GRIN, MARKLE, MANSFELD, HORTWISC, PURDUE, FLORIDATA,
SAADE

11. Production Map:  EPA Crop Production Regions 4 and 13.

12.	Plant Codes:

						a. Bayer Code:  SEHED

(153)

1. Chicory [common chicory, Italian dandelion, asparagus chicory,
catalogua chicory, succory, achicoria, Frisee, Radichetta, Green
chicory, coffee chicory, chicory root, radicchio, Begium endive, Belgian
endive, Brunswick chicory, Magdeburg, red chicory, white endive, red
endive, French endive, ondeev, chicon, witloof, chicory, Brussels
chicory, succory, witloof, chicorée, chicorée de Bruxelles, endive
witloof, Chicorée, Kaffeezichorie, Salatzichorie, Wegwarte,
Wurzelzichorie, achicoria de Bruselas, achicoria de café, achicoria de
raíz (GRIN, MARKLE)]

Asteraceae

Cichorium intybus L. [(Syn: Cichorium intybus var. foliosum Hegi,
Cichorium intybus var. sativum (Bisch.) Janch. (GRIN)]

2. Chicory is a perennial herbaceous plant reaching up to 1 m (3.3 ft)
at maturity, native to Europe and southwestern Asia but naturalized in
the U.S. and Australia.  Chicory is a useful plant and has been
cultivitated since antiquity for the root, the tender young leaves, and
the forced head known as Belgian endive.  At maturity, chicory is erect
in growth form with tough, woody stems.  The leaves are stalked,
lanceolate and unlobed.  The composite flower heads are 2-4 cm (0.79-1.6
in) wide, and bright blue.  Chicory may be grown in many different ways,
depending on the desired crop, and there are a large number of
cultivars.  Asparagus or Catalogua chicory is grown for the tender
leaves and flower shoots, and used as pot herbs or salad greens. 
Radicchio is red and resembles a small romaine or head lettuce with a
zesty flavor.  Mature roots of chicory are dried, ground and used as a
coffee substitute or supplement.  Roots are also grown during the
summer, dug and buried upright in damp sand or other material for year
round forcing in a dark, warm place for blanched tops.  This produces
the witloof, Belgian, white, red or French endive, used as a tender
salad vegetable or cooked vegetable.  Roots are held in cold storage for
6 to 11 months before being forced.  All parts of the plant have a
slightly bitter flavor (MARKLE, MANSFELD, SCHNEIDER 2001, WIKIPEDIA,
PURDUE).

3. Crop Data:

a. Season, seeding to harvest:  For greens, 2 to 3 months.  For roots
for coffee or forcing, 5 to 6 months.  Roots are forced for 3 to 4 weeks
for tops (MARKLE).

b. Cultivation:  Chicory is a temperate climate crop that will tolerate
nearly any kind of soil (although it require good drainage) and easily
becomes weedy.  Chicory does best in with a pH of 4.5 to 8.3, an annual
rainfall of 30-400 cm (11.8-157.5 in), and an annual mean temperature of
6-27 °C (43-68 °F).  It will not survive overly long or hot summer. 
When grown as a root crop, soil must be tilled deeply and relatively
free of stones which would inhibit root development.  Seed should be
planted, or drilled, in a firm, fine-textured seed bed, at a depth of
not more than 0.6 cm (0.2 in) in rows spaced 45-60 cm (17.7-23.6 in)
apart, at a rate of 2.25 kg/ha (12.26 lb/A) and may be thinned to 25 cm
(9.8 in) apart.  For good growth, chicory require high amounts of manure
applied to the top of the soil (PURDUE, MARKLE). 

c. Availablity in the marketplace:  Common in Europe, North America,
Australia, and parts of Asia. 

d. Preparation for cooking:  The roots are dried and ground into an
inexpensive coffee substitute which may be used on its own or blended
with true coffee.  Chicory root is also added to some beers to enhance
flavor, and it is processed to obtain inulin, a starch and sweetener. 
Chicory root extract is a food additive and nutritional supplement.  The
young leaves, know as chicory if non-heading (resembling dandelion
leaves) or radicchio if heading, are used fresh in salads or as a
potherb and cooked vegetable in dishes such as risotto and pasta.  The
forced heads known as Belgian endive are most commonly used in salads
for their delicate flavor, but may also be cooked as a vegetable
(PURDUE, SCHNEIDER 2001, MARKLE, MANSFELD, WIKIPEDIA).

e. Nutritional aspects:  The root is a rich source of inulin
(WIKIPEDIA).

f. Medicinal aspects:  Used in many folk remedies and is known to
decrease the occurance of intestinal parasites (WIKIPEDIA).

g. Crop Photos:

4. Production in U.S.:  No data on total amount cultivated, but grown in
many states for various puroposes, particularly California, New Jersey,
and New York (MARKLE). 

5. Other production regions:  Total worldwide production of chicory root
in 2008 was 622,577 tonnes.  Top producing countries included Belgium
(425,085 tonnes), France (125,475 tonnes), and Poland (30,402 tonnes)
(FAOSTAT).



6. Use:  Green tops as potherbs, cooked vegetable, and forage for
animals.  Roots as coffee supplement, food extract, beer flavoring,
starch source, sweetener, and medicinal use.  Forced tops as salad and
cooked vegetable.  Radicchio tops as salad and potherb (MARKLE,
SCHNEIDER 2001, WIKIPEDIA, MANSFELD).

7. Part(s) of plant consumed:  Green, red or forced tops, roots for
coffee substitute or food extract.

8. Portion analyzed/sampled:  Tops (leaves) for chicory, radicchio
(fresh leaves) and Belgium endive; Roots for chicory coffee substitute. 


9. Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Root and tuber vegetables (1A and
1B); Crop group 2:  Leaves of root and tuber vegetables.  Crop group 4: 
Radicchio: Leafy vegetables (except Brassica vegetables) group, Leafy
greens subgroup 4A (radicchio).

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0469, chicory leaves; Group 016, Root and tuber
vegetables, VR 0469, Chicory, roots and Group 017, Stalk and stem
vegetables, VS 0469, Witloof chicory (sprouts).

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, SCHNEIDER 2001, WIKIPEDIA,
PURDUE, FAOSTAT.

11. Production Map:  All EPA Crop Production Regions.

12. Plant Codes:

a. Bayer Code: CICIN

(506)

1. Rampion [bellflower, little turnip, rampion bellflower (MARKLE,
GRIN)]

Campanulaceae

Campanula rapunculus L. (Syn: Campanula elatior Hoffmanns. & Link,
Campanula verruculosa Hoffmanns. & Link)

2.	Rampion is a biennial, herbaceous plant native to Europe, northern
Africa, and western Siberia and grown as a root and leafy vegetable. 
Plants may reach up to 0.9 m (3 ft) tall, but in cultivation is grown as
an annual.  Leaves are entire, obovate to linear lanceolate in shape, 15
cm (6 in) or more in length.  They form a rosette at the root crown. 
The roots are long, up to 30 cm (1 ft), slender, and white.  For young
roots, the plant resembles radish in culture and exposure.  Older roots
are used much like turnips.  Rampion was once much cultivated throughout
much of Europe and in North America, but has been widely replaced in
favor of other root vegetables.  It is still cultivated in some areas,
and on land where other crops will not grow, and is available in the
U.S. from several seed companies.  Cultivation in Europe is slightly
more popular (MARKLE, MANSFELD, MUNRO, WRIGHT 2001, PLANTS FOR A
FUTURE).

3.	Crop data

a. Season, seeding to harvest:  Up to 5 months (MARKLE).

b. Cultivation:  Although a biennal, rampion in cultivation is grown as
an annual, as after flowering the roots and leaves are inferior.  In hot
conditions or poor soil, however, it may flower the first year.  Thus it
is important to provide good growing conditions to produce a desirable
crop.  Propagation is by seed, which may remain viable for up to five
years.  The field is directed seed via broadcast of the seeds mixed with
sand.  After planting, seedling may be thinned to 8-10 cm (3.1-3.9 in)
in rows 20 cm (7.8 in) apart.  Rampion does best in a light, deep soil
that is kept moist but well-drained, and does well in full sun or light
shade.  Leaves may be taken throughout the growing season for use as a
leafy vegetable, but if root production is also desired care should be
taken not to take too many leaves or root growth will be retarded
(MUNRO, PLANTS FOR A FUTURE).

c. Availability in the marketplace:  Rare in our area, although grown in
some home gardens in the U.S. and Canada.  Available in some markets in
Europe and North Africa. 

d. Preparation for cooking:  Roots may be eaten raw or cooked, often
steamed and used like any other common root vegetable.  The leaves may
be used fresh in salads or cooked as a potherb in soups or other dishes.
 In the spring the young shoots can be blanched and cooked like
asparagus (PLANTS FOR A FUTURE, WRIGHT 2001, MANSFELD).

e. Nutritional aspects:  No data.

f. Medicinal aspects:  No data. 

g. Crop Photos:

4.	Production in U.S.:  No data.  Grown in Florida gardens. Naturalized
in North America (MARKLE).

5.	Other production regions:  Europe, northern Africa, western Siberia
(WRIGHT 2001).

6.	Use:  Root vegetable, salad green, potherb (MANSFELD, MARKLE).

7.	Part(s) of plant consumed:  Roots and leaves.

8.	Portion analyzed/sampled:  Roots and leaves.

9.	Classifications:  

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  016, Root and tuber vegetables, VR 0592, Rampion roots

d. EPA Crop Definition:  None

10. 	References:  GRIN, MARKLE, MANSFELD, MUNRO, WRIGHT 2001, PLANTS FOR
A FUTURE

11. 	Production Map:  No entry  

12. 	Plant Codes:

		a.	Bayer Code:  CMPRP

(530)

1.	Salsify, Black	 [scorzonera, coconut root, mock oyster, black oyster
plant, serpent root, viper grass, oysterplant, escorzonera, Spanish
salsify, common viper's-grass, scorzonera, grote schorseneer, salsifis
noir, scorsonère, Schwarzwurzel, escorcioneira, salsifí negro (GRIN,
MARKLE)]

Asteraceae

Scorzonera hispanica L.

2.	An erect, perennial, branched herb up to 130 cm (51 in) in height
probably native to Europe and known only in cultivation.  The plant has
a long, fleshy tap root to up to 1 m long, similar to salsify, but black
in surface color, with white flesh.  The leaves are entire, alternate,
and lanceolate, grass-like but much wider than grass (up to 40 cm/15.7
in long by 6 cm/2.4 in wide at the widest part).  The inflorescence is a
terminal head of yellow ray flowers.  Black salsify is cultivated
primarily for its root, which has been used as a vegetable at least
since the 15th century, mostly in Europe, and is said to have a sweet,
agreeable flavor.  The young shoots, leaves, and flower buds are also
consumed.  In addition to Europe, it is also been spread to South
America and Africa (MARKLE, MANSFELD, GRUBBEN 2004, PLANTS FOR A FUTURE,
WIKIPEDIA, FAO DOC).

3. Crop data

a. Season:  Sown in spring and harvested 3-6 months later, depending on
the cultivar (MARKLE, GRUBBEN 2004).

b. Cultivation:  Although it is a perennial, salsify is grown as an
annual for root production.  Propagated by seed and can be planted at a
density of up to 66,000 plants per hectare.  Best grown in full sun and
in light, sandy soil for optimal root production.  Once established,
black salsify is very drought resistant.  Although its natural climate
is the Mediterranean, it will grow in tropical and subtropical regions
as well.  Yields up to 8 tonnes per hectare (GRUBBEN 2004, PLANTS FOR A
FUTURE).

c. Availability in the marketplace:  Rare in the U.S.; more common in
produce markets in Europe, Africa, and South America.  Can be found
fresh in upscale urban markets, as well as sold frozen or canned in
places. 

d. Preparation for cooking:  The root does not store well and should be
used quickly.  It should be peeled before use and placed into water with
lemon to prevent the flesh from turning black.  It can be used raw in a
salad, steamed, sauteed, boiled, baked, fried, or be preserved in sugar.
 It is eaten with meat, eggs, other vegetables, or on toast with a
creamy sauce and herbs.  It can also be roasted and ground as a coffee
substitute, like chicory.  The leaves are boiled and eaten, while the
youngest leaves may be eaten fresh as salad greens.  In early spring the
shoots are eaten like asparagus (sometimes even blanched).  The flowers
and flower buds are added to salads for flavoring and are said to smell
somewhat like cocoa (GRUBBEN 2004, PLANTS FOR A FUTURE, FAO DOC).

e. Nutritional aspects:  Contains high levels of inulin, an indigestible
starch which passes through the human body (FAO DOC).

f. Medicinal aspects:  A diuretic and used for various folk remedies in
Europe (GRUBBEN 2004).

g. Crop Photos:

4.	Production in U.S.:  No data, very limited (MARKLE).

5.	Other production regions:  Primary commercial producer is Belgium,
with 2,000 ha per year.  Other areas include Canada, the Mediterranean
region, Spain, Portugual, the Democratic Republic of Congo, Kenya,
Tanzania, Mauritius, Chile, and India (GRUBBEN 2004, MANSFELD).

6.	Use:  Root vegetable, salad green, potherb, medicinal, flavoring,
beverage, leafy vegetable. 

7.	Part(s) of plant consumed:  Mainly roots, leaves sometimes.

8.	Portion analyzed/sampled:  Root and tops (leaves)

9.	Classifications:  

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Root and tuber vegetables (1A and
1B); Leaves of root and tuber vegetables (2)

c. Codex Group:  016, Root and tuber vegetables, VR 0594, Scorzonera

d. EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, GRUBBEN 2004, PLANTS FOR A
FUTURE, WIKIPEDIA, FAO DOC

11.	Production Map:  EPA Crop Production Region 10. 

12.	Plant Codes:  		a.	Bayer Code:  SCVHI



 (594)

1.	Sweet potato	[batata, yam, Cuban sweetpotato, boniato, camote, sweet
potato vine, kkumara, tuktuka, patate douce, Batate, Süßkartoffel,
batata-doce, apichu, papa dulce (GRIN, MARKLE)]

Convolvulaceae

Ipomoea batatas (L.) Lam. var. batatas (Syn: Convolvulus batatas L.)

2.	A trailing perennial herb, native to Central and South America but
now known only in cultivation and grown as an annual worldwide through
out the tropics and subtropics, primarily as a staple root vegetable. 
Takes the form of a trailing vine, with cordate to deltoid-ovate leaves
up to 12 cm (4.7 in) long which may be slightly lobed.  The flowers are
5-parted with a fused corolla in a trumpet shape, white on the outside
and purple to lavender inside.  The commercial product is the enlarged,
flesh root which may be fusiform or oblong with white, orange, or purple
flesh.  Sweet potato is extremely variable in morophology, and there are
firm and soft fleshed varieties of sweet potato, and the soft fleshed
varieties are often confused with yams.  Sweet potato is an extremely
important crop in all tropical countries; some varieties can also be
grown in temperate climates under the right conditions and with the aid
of greenhouses.  It is highly nutrituous and is a staple and subsistence
crop in many places.  The root can be stored easily for up to six
months.  In addition to the root, the young leaves and shoots are prized
as a leafy vegetable, particularly in West Africa.  The entire plant is
also used for animal fodder and feed, and some varieties are grown as an
ornamental (MARKLE, MANSFELD, PLANTS FOR A FUTURE, WIKIPEDIA, PURDUE, HU
2002).

3. Crop data: 

a. Season, field setting to harvest:  Two to nine months, depending on
temperature and conditions.  Matures more quickly under warmer
conditions (WIKIPEDIA).

b. Cultivation:  Although it is a perennial, sweet potato is typically
grown as an annual plant.  It requires warm weather (over 23.9 °C/75
°F average temperatures) with no frosts and a relatively long growing
season.  It is typically propagated by cuttings.  In the U.S., sweet
potato roots of the previous crop are laid in beds, which in cooler
climates are heated, then covered.  Sprouts (slips) growing from these
are pulled free and field planted.  Stem cuttings from field plantings
may also be planted in the field in areas of long season.  Sweet potato
does best in a well-drained, light to medium soil and can tolerate a pH
ranging from 4.5 to 7.0.  It is somewhat drought tolerant, although
drying out should be avoided when the tubers are first setting, and it
does not tolerate water logging.  To obtain high quality tubers, the
soil should be well amended with nitrogen and potash (MARKLE, WIKIPEDIA,
PURDUE).

c. Availability in the marketplace:  The tubers readily available
throughout much of the world, either fresh, canned, or frozen.  The
leaves are typically available fresh in produce markets in parts of Asia
and West Africa. 

d. Preparation for cooking:  Sweet potatoes are typical peeled before
being eaten.  They are baked, cooked in stews or with other vegetables,
mashed, fried, boiled, cooked and frozen, dehydrated into chips, and
dried and ground into flour for breads and baked goods.  The young
leaves are cooked like spinach (MARKLE, PURDUE, WIKIPEDIA).

e. Nutritional aspects:  Rich in rich in complex carbohydrates, dietary
fiber, beta carotene, vitamin C, and vitamin B6 (PURDUE, WIKIPEDIA).

f. Medicinal aspects:  No data.

g. Crop Photos:

4.	Production in U.S.:  Grown in Guam, Puerto Rico, Texas, Lousiana,
Florida, California, Alabama, Mississippi, North Carolina and South
Carolina.  Total U.S. production in 2008 was 836,560 tonnes (MARKLS,
FAOSTAT).

5.	Other production regions:  World production in 2008 was 106,501,450
tonnes.  Top producing countries were China (80,522,926 tonnes), Nigeria
(3,318,000 tonnes), Indonesia (1,876,944 tonnes), India (1,094,000
tonnes), and Japan (1,011,000 tonnes) (FAOSTAT).

6.	Use:  Root vegetable, leafy vegetable, livestock feed and fodder,
dye, ceramics, ornamental, bio-fuel, starch (MARKLE, PURDUE, WIKIPEDIA).

7.	Part(s) of plant consumed:  Tuberous roots, generally with peel
removed, and young tops.  Non-marketable roots are used as livestock
feed.

8.	Portion analyzed/sampled:  Roots and young tops.

9.	Classifications:  

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1C and
1D); Leaves of root and tuber vegetables (2).

c. Codex Group:  016 (VR 0508) Root and tuber vegetables, VR 0508, Sweet
potato; Group 013, Leafy vegetables (including Brassica leafy
vegetables, VL 0508, Sweet potato, leaves

d. EPA Crop Definition:  Sweet potato = Sweet potato, yam

10.	References:  GRIN, FAOSTAT, MARKLE, MANSFELD, PLANTS FOR A FUTURE,
WIKIPEDIA, PURDUE, HU 2002

11.	Production Map:  EPA Crop Production Region 1, 2, 3, 4, 5, 8, 9 and
13

12.	Plant Codes:

		a.	Bayer Code:  IPOBA

(690)

1.	Tanier	[new cocoyam, tannia, malanga, ocumo, Cuban dasheen, tarrier,
taya, yellow yautia, tannie, mangaras, tanyah, chou Caraïbe, malanga
marron, taye, tayove, Tania, adão, costela-de-adão, tiquisque blanco,
yautía blanca (GRIN, MARKLE)] 

Araceae

Xanthosoma sagittifolium (L.) Schott

1.	Blue ape	[badu, black malanga, blue taro, primrose malanga, malanga
noir, batata-de-taxola, otó, tiquisque morado, yautia (GRIN, MARKLE)]

Xanthosoma violaceum Schott

2.	This is a tropical, herbaceous perennial reaching 2 m (6.5 ft),
native to tropical South America and the Caribbean, but cultivated
extensively throughout much of the tropics, particularly the West Indies
and West Africa.  It is related closely to taro and in some areas it is
a staple crop.  It has a corm or main underground stem in the form of a
rhizome from which swollen secondary shoots, or cormels, sprout.  It is
grown mainly for these, and for its leaves.  The leaves are large and
smooth, 30-61 cm (1- 2 ft) long, sagittate and erect, borne on long,
ribbed petioles radiating from the "mother" or large corm.  The top of
the corm may be at or above ground level.  The interior has an extremely
crisp texture and can vary in color from cream, yellow or pink.  The
corms are highly nutritious and are often milled into flour, as the
starch they contain is extremely digestible and hypo-allergenic due its
tiny particle size.  The young leaves of some varieties are valued as a
vegetable.  Some varieties are planted as ornamentals have spectacular,
varigated foliage (MANSFELD, MARKLE, WIKIPEDIA, PURDUE, TOP TROPICALS).

3. Crop data

a. Season, planting to harvest:  6 to 12 months (MARKLE).

b. Cultivation:  Propagation is by planting small cormels or by cutting
the top off of the "mother" corm with some of the petioles still
remaining.  Tanier requires an extremely long growing season for corm
production.  The growth cycle lasts from nine to 11 months: during the
first six months the corms and leaves develop; in the last four months,
the foliage remains stable and, when it begins to dry, the plants are
ready for the cormels to be harvested.  It is typically planted on
mounds, and weed control must be carefully practiced until the plants
are large.  In nature Tanier is a rainforest plant, although it is grown
in full sun for commercial cultivations.  It requires moist, well
drained soils and does not tolerate waterlogging.  For optimal growth,
the mean temperature must exceed 20 °C (68 °F).  Harvest is done by
hand (MARKLE, MANSFELD, PURDUE).

c. Availablity in the marketplace:  Mainly found in areas where it is
grown, but available in the U.S. in some specialty markets, particularly
in areas with a large proportion of immigrants from West Africa, the
West Indies, and the Caribbean. 

d. Preparation for cooking:  The large corm and smaller cormels are
peeled, cooked, and eaten as a vegetable.  They have an earthy, nutty
flavor and eaten grilled, fried, or pureed.  In addition they are
commonly dried and milled into flour for cookies, breads, and cakes. 
The leaves and petioles, when young and unfurled, are boiled as a leaf
vegetable in soups and stews (MANSFELD, MARKLE, WIKIPEDIA). 

e. Nutritional aspects:  High in carbohydrates and similar in nutrition
to a potato (PURDUE).

f. Medicinal aspects:  Used in various folk remedies (MANSFELD).

g. Crop Photos:

4.	Production in U.S.:  Minimal production; primarily Puerto Rico and
the Virgin Islands (MARKLE).

5.	Other production regions:  Worldwide production in 2008 was 443,543
tonnes (488,922 tons).  Top producing countries were Cuba (240,000
tonnes/264,554 tons), Venezuela (83,996 tonnes/92,589 tons), and El
Salvador (52,000 tonnes/57,320 tons).  Tanier is also cultivated in the
West Indies and Africa (FAOSTAT, MANSFELD, WIKIPEDIA).

6.	Use:  Root vegetable, leaf vegetable, animal feed, flour/starch,
medicinal (MANSFELD, WIKIPEDIA, TOP TROPICALS).

7.	Part(s) of plant consumed:  Corms and leaves

8.	Portion analyzed/sampled:  Corms and leaves



9.	Classifications:  

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1C and
1D); Leaves of root and tuber vegetables for X. sagittifolium only.

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0504, Tannia leaves; Group 016, Root and tuber
vegetables, VR 0504, Tannia

d. EPA Crop Definition:  None

10.	References:  GRIN, MANSFELD, MARKLE, WIKIPEDIA, PURDUE, TOP
TROPICALS, FAOSTAT

11.	Production Map:  EPA Crop Production Regions 3, 6, 8 and 13.

12.	Plant Codes:

		a.	Bayer Code:  XATSA (X. sagittifolium)

(606)

1.	Taro [dasheen, kalo, taro de chine, Chinese potato, malanga, sato
imo, poi, luau, see coo, wetland taro, old cocoyam, eddoe, eddo, upland
taro, yu tau, woo chai, gabi, elephants’ ear, cocoyam, yu, madumbe,
colocasie, arum, daun keladi, inhame, inhame-branco, inhame-da-África,
inhame-da-costa, taioba-de-São-Tomé, alcocaz, colocasia, tayoba (GRIN,
MARKLE)]

Araceae

Colocasia esculenta (L.) Schott (syn: Arum esculentum L., Caladium
esculentum (L.) Vent., Colocasia antiquorum Schott, Colocasia antiquorum
var. esculenta (L.) Schott, Colocasia antiquorum var. euchlora (K. Koch
& Sello) Schott ex Engl.)

2. A perennial herbaceous plant (grown as annual) reaching up to 2 m
(6.5 ft) tall and grown throughout the tropics and subtropics.  The
edible corm is a vital staple crop for up to 100 million people
worldwide, and is particularly important in China, India, and much of
the South Pacific.  It may be one of the oldest cultivated plants known.
 When Captain Cook first visited the Hawaiian Islands there were over
300 varieties in cultivation there alone.  The leaves are very large, up
to 85 cm (33.4 in) long by 85 cm (33.4 in) wide, and cordate-elongate
with rounded lobes at base, entire, thick, glabrous and with 3 main
veins.  Inflorescence is a large spadic typical of the family.  The
corm, which is the main commercial commodity, may reach up to 4 kg (8.8
lb) and is cylindrical or spherical, up to 30 x 15 cm (11.8 x 6 in). 
Although a valuable food crop, the entire plant is inedible before
cooking, as it contains calcium oxalate crystals which are both toxic
and irritating to the mouth and cause an acrid taste when raw.  Cooking
destroys both the crystals and any enzyme inhibitors the plant may
contain, render it it both edible and nutritious.  There are two groups
of taro cultivars.  The Dasheen group, which produces one large
“mother” corm and many smaller cormels which can be harvested for
food over time without destroying the plant contains very little calcium
oxalate, but is not suitable for poi and requires a more moist
environment and warmer temperatures.  The Eddoe group produces many
large cormels and is the common type grown in Africa.  In addition to
its value as a root vegetable, the young taro leaves and leaf stalks are
also much consumed and are a nutritious leafy vegetable after cooking
(MARKLE, MANSFELD, GRUBBEN 2004, WIKIPEDIA, PROTA, MOBOT, HU 2002,
SCHNEIDER 2001).

3. Crop data:

a. Season, planting to harvest:  About 7 to 18 months (13 months
normal).  Harvested when tops are dried.  Upland taro about 8-9 months
(MARKLE).

b. Cultivation:  The wide range of cultivars allows for taro to be grown
under almost any conditions given a long enough growing seasons.  Some
types are drought resistant, while others are adapted to growing in
flooded field.  Taro is typically shade tolerant and is often
intercropped with cocoa, coffee, coconut, sugarcane, or even maize.  In
general, the crop does best in areas where annual rainfall exceeds 200
cm (78.7 in) and temperatures are in the 21–27 °C (69.8-80.6 °F)
range.  Eddoe types prefer well-drained loamy soils, and dasheen types
grow best where the soil is heavy and has high moisture-holding
capacity.  A pH of 5.5–6.5 is optimal.  Some cultivars tolerate high
soil salinity.  Flooded taro requires greater quantities of fertilizer
for maximum yields than upland taro.  Potash is particularly important
and the crop also has a relatively high calcium requirement.  In
situations with abundant water availability, closer spacing is advised;
also when taro is intercropped it can be planted closer.  Propagation is
usually through corms or cormels.  In Hawaii the cut stem portion with
petiole attached called huli or set are obtained at harvest (PROTA,
GRUBBEN 2004, MARKLE).

c. Availability in the marketplace:  Available worldwide in various
forms including fresh, frozen, or otherwise preserved.

d. Preparation for cooking:  It is very important to thoroughly cook all
parts of the plan before eating.  Care should be taken when handling the
raw corms particularly, and gloves are recommended as the calcium
oxalate is an irritant to skin.  Taro may be cooked in a variety of ways
including boiling, roasting, frying, or steaming.  In many places it is
used much like the potato or any other root vegetable.  It may be ground
into flour, extracted for its starch (the starch is highly digestible
and ideal for baby formula), made in to chips, and, most famously,
fermented into poi.  Taro is used in meat dishes, fish dishes, soups,
stews, beverages, puddings, and cereal.  The young leaves and leaf
stalks are steamed, boiled, or stir-fried and used much like Swiss chard
(GRUBBEN 2004, PROTA, SCHNEIDER 2001, WIKIPEDIA, MOBOT).

e. Nutritional aspects:  Taro is high in protein, calcium, vitamins A
and C, and phosphorus.  It also contains a small amount of fat (MOBOT).

f. Medicinal aspects:  No data

g. Crop Photos:

4.	Production in U.S.:  1,950 tonnes in 2008, almost exclusively in
Hawaii, Guam, and Florida (MARKLE, FAOSTAT).

5.	Other production regions:  World production of taro in 2008 was
11,780,470 tonnes.  Top producting countries were Nigeria (5,387,000
tonnes), Ghana (1,688,330), China (1,638,592) and Camaroon (1,200,000
tonnes). 

6.	Use:  Cooked root vegetable, cooked leafy vegetable, animal
fodder/feed, beverage, flour/starch, and ornamental (MARKLE, GRUBBEN
2004, MOBOT, WIKIPEDIA).

7.	Part(s) of plant consumed:  Corms and young leaves.

8.	Portion analyzed/sampled:  Corm and foliage.

9.	Classifications:  

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1C and
1D); Leaves of roots and tuber vegetables (2).

c. Codex Group:  016, Root and tuber vegetables, VR 0505, Taro; Group
013, Leafy vegetables (including Brassica leafy vegetables), VL 0505,
Taro leaves

d. EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, GRUBBEN 2004, WIKIPEDIA, PROTA,
MOBOT, HU 2002, SCHNEIDER 2001.

11.	Production Map:  EPA Crop Production Regions 2, 3, 4, 6, 8 and 13

12.	Plant Codes:

		a.	Bayer Code:  CXSES

(628)

1. Ulluco [ulluco, papalisa, olluco, melloco, ulluca, ullugue, ruba,
melloco, papa lisa, uljuku (GRIN)]

Basellaceae

Ullucus tuberosus Caldas (syn: Basella tuberosa (Caldas) Kunth, Melloca
peruviana Moq., Melloca tuberosa (Caldas) Lindl., Ullucus kunthii Moq.)

2.	An erect, compact perennial herb to 50 cm (19.7 in) in height, native
to the Andean mountains and known only in cultivation.  Ullucu is grown
primarily for its nutritious tubers.  The leaves are alternate,
heart-shaped, and borne on long petioles.  Flowers are small and yellow,
arising from the leaf-axils.  The tubers are up to 8 cm (3.1 in) long,
spherical to cylindrical, and may range in color from white, yellow,
light green, pink and orange to purple.  They have a crisp texture and a
sweet flavor, like jicama, which remains after cooking.  The leaves are
also edible and may be used like spinach.  Although this crop has been
neglected in recent years it is beginning to attract interest as a
traditional crop and is becoming more popular (MARKLE, MANSFELD, PURDUE,
WIKIPEDIA, PLANTS FOR A FUTURE, WIKIPEDIA).

3.	Crop data

a. Season, planting to harvest:  As short as 5 months, but up to 8
months depending on elevation (MARKLE).

b. Cultivation:  Typically grown as an annual and propagated by tubers. 
Similar in culture to potato and other Andean root crops.  Ullucu
requires full sun and moist light to medium (loamy) soils, but can
tolerate drought and will grown in nutrient-poor areas.  It is
frost-tolerant but susceptible to viral infections (MARKLE, MANSFELD,
PLANTS FOR A FUTURE, PURDUE).

c. Availability in the marketplace:  Mainly found in markets in the
Andes, although also can be purchased in areas with large immagrant
populations from those countries. 

d. Preparation for cooking:  Ullucu is an important table vegetable in
many traditional Andean cultures.  Although it cannot be baked, due to
its high water content, it can be used in other ways much like a potato.
 It is often boiled or fried.  By alternating freezing and drying a
traditional dish called “chuno” is made.  It can also be sliced thin
and pickled for use in condiments.  The tuber can also be used fresh in
salads or dried.  The tuber stores well and can be kept for up to 12
months in a cool location.  The leaves are mucilaginous and can be used
fresh or cooked, like spinach (PLANTS FOR A FUTURE, WIKIPEDIA, PURDUE). 

e. Nutritional aspects:  The leaves are high in protein.  The tuber is
also rich in protein and contains high amounts of vitamin C, calcium,
and carotene (WIKIPEDIA, PLANTS FOR A FUTURE).

f. Medicinal aspects:  No data

g. Crop Photos:

4.	Production in U.S.:  No data.

5.	Other production regions:  The Andes mountains, particularly
Columbian, Peru, Bolivia and Argentina (MARKLE, MANSFELD).

6.	Use:  Root vegetable, salad green, potherb, condiment (PURDUE,
WIKIPEDIA, PLANTS FOR A FUTURE)

7.	Part(s) of plant consumed:  Tuber and leaves

8.	Portion analyzed/sampled:  Tuber and leaves

9.	Classifications:  

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  016, Root and tuber vegetables, VR 0599, Ullucus

d. EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, PURDUE, WIKIPEDIA, PLANTS FOR A
FUTURE, WIKIPEDIA

11.	Production Map:  No entry

12.	Plant Codes:

		a.	Bayer Code:  ULLTU



1. Velvet plant [Okinawa spinach, red groundsel (WIKIPEDIA, HU 2002)]

Asteraceae

Gynura bicolor (Roxb. ex Willd.) DC.

2. An erect, perennial herb, up to 1.5 m (4.9 ft) in height, native to
eastern and south eastern Asia.  Stems fleshy, slightly woody at base,
much branched, leafy throughout.  Leaves obovate to oblanceolate,
margins lobed and irregularly dentate, 5-10 cm (1.9-3.9 in) long, may be
green on the top but purple on the underside, glabrous to sparsely
pubescent.  Flower heads in corymbs, to 2 cm (0.8 in) long, with orange
to yellow florets.  The highly succulent leaves and young shoots are
eaten as a vegetable in China, Japan, and Taiwan particularly.  The
roots are also eaten in China, and it is grown as an ornamental in
Japanese gardens (MANSFELD, HU 2002, WIKIPEDIA, EFLORAS, LARKCOM).

3. Crop Data:

a. Season:  Young shoots and leaves collected in spring (HU 2002).

b. Cultivation:  Propagated by cuttings. Frost-tender (LARKCOM).

c. Availablity in the marketplace:  Mainly available where it is grown
or can be collected from the wild. 

d. Preparation for cooking:  The leaves and young shoots are used cooked
as a potherb or stand-alone vegetable.  The roots are cooked with sliced
pork in China (LARKCOM, HU 2002).

e. Nutritional aspects:  No data.

f. Medicinal aspects:  Some medicinal use in Asia (MANSFELD).

g. Crop Photos:

4. Production in U.S.:  No data. 

5. Other production regions:  Japan, China, Taiwan, and northwestern
India (MANSFELD).

6. Use:  Cooked leafy vegetable, root vegetable, medicinal, ornamental. 

7. Part(s) of plant consumed:  Leaves and young shoots; roots

8. Portion analyzed/sampled:  Leaves and young shoots; roots

9. Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, MANSFELD, HU 2002, WIKIPEDIA, EFLORAS, LARKCOM

11. Production Map:  No entry

12. Plant Codes:

a. Bayer Code:  GYUBI

(688)

1. Yam

Dioscoreaceae

Dioscorea spp.

1. Greater yam [wateryam, winged yam, uhi, ten months yam, pei tsao,
Lisbon yam, bak chiu, agua yam, Guyana arrowroot, white yam,
name-de-agu, ubi yam, Guyana arrowroot, grande igname, igname ailée,
igname de Chine, geflügelter Yam, wasser Yamswurzel, inhame, ñame
blanco, ñame de agua, tabena (GRIN, MARKLE)

Dioscorea alata L. (syn: Dioscorea rubella Roxb.)

1. Chinese yam [cinnamon vine, Chinese potato, Japanese yam, nago imo,
shan yao, shan yuek, shu yu, igname , chinesische Yamswurzel, naga-imo
(GRIN, MARKLE)

Dioscorea polystachya Turcz. (syn: Dioscorea batatas Decne., Dioscorea
decaisneana Carrière, Dioscorea opposita auct.)

1. Lesser yam [gado, Asiatic yam, spiny yam, Chinese yam, potato yam,
gan shu, igname des blancs, chinesischer Yam, inhame-de-São, inhame,
batata de China (GRIN, MARKLE)]

Dioscorea esculenta (Lour.) Burkill (syn: Dioscorea aculeata L.,
Dioscorea fasciculata Roxb., Dioscorea sativa auct., Oncus esculentus
Lour.)

1. White yam [white Guinea yam, Guinea yam, eboe yam, igname blanc,
igname de Guinée, Guinea Yamswurzel, weißer Guinea Yam, ñame blanco,
ñame guineo blanco (GRIN, MARKLE)]

Dioscorea rotundata Poir.

1. Mapuey [cush cush, cushcush yam, aja, yampi, maona, napi, cara doce,
yampee, cush-cush yam, couche-couche, cousse-couche, Kusch-kusch,
Kuschkusch-Yamswurzel, cará-doce, inhame, name, ñame de la India,
tabena, sacha papa (GRIN, MARKLE)]

Dioscorea trifida L.f.

1. Yellow yam [yellow Guinea yam, twelve months yam, Lagos yam, attoto
yam, gelbe Yamswurzel, cará-do-Pará (GRIN, MARKLE)]

Dioscorea cayenensis Lam. (syn: Dioscorea occidentalis R. Knuth)

2. Perennial herbaceous plants with long trailing vines reaching 3- 9.1
m (10-30 ft), grown throughout the tropics as a staple food.  There are
many species of yam that are grown for food, and they are highly
variable in shape, size, color, and flavor.  Typically, they have
cordate to sagittate leaves which are bright green, smooth, and shiny,
with climbin tendrils.  It is grown primarily for the edible underground
tubers which vary in size and shape averaging 1.4-3.6 kg (3-8 lb), but
some tubers have been found weighing up to 70 kg (154 lb).  They may be
white, purple, red, or orange and may vary in taste from sweet to
starchy to bitter.  Depending on the species, from one to several tubers
are produced per plant.  The tubers develop deep in the ground and are
difficult to dig.  Yams are extremely nutritious and in some parts of
the world are a primary food source.  In the U.S. yams and sweet
potatoes are often confused with one another, and the moist varieties of
sweet potato are often marketed as yams.  However, true yams are grown
almost exclusively in the tropics as they require a much longer and
hotter growing season than our climate can provide.  Although some
Dioscorea species do grow wild in the U.S., none of them are edible and
they are often highly toxic.  Almost all specied of yam must be cooked
before eaten, and handling of raw yams may cause itching and skin
irritation.  The young leaves and shoots of some species of yam are also
consumed as a leafy vegetable.  The tubers can be stored for up to six
months without refrigeration, making them extremely valuable in areas
with a distinct dry season.  Yams are so important in some cultures that
they are the center of religious and magical rituals (MARKLE, MANSFELD,
HU 2002, SCHNEIDER 2001, GRUBBEN 2004, WIKIPEDIA).



3. Crop data

a. Season, planting to harvest:  Plant small tubers or portions of
tubers or presprout tubers before planting.  About 10 months.  In
Florida, tubers are planted in March-April and harvested 10-11 months
later.  Time to first harvest depends on species, the size of the seed
tuber and if presprouted; normally 6 to 10 months after emergence
(MARKLE).

b. Cultivation:  Propagation is typically by small tubers or tuber
portions.  Yams require tropical to subtropical conditions and are not
tolerant of frost.  They require a long growing season to produce
marketable tubers.  Yams are typically grown in regions with
well-defined wet and dry seasons.  They require, loose, well-drained
fertile soil for high yields, and do not do well in waterlogged
conditions.  Performance under dry conditions varies by species.  Yams
require intensive management and high nutrient inputs.  They are
typically grown on trellises or other support systems, and may be
intercropped with maize or other commodities.  The tubers are harvested
at the end of the rainy season, once the foliage begins to die back. 
Many yams grow well in forested conditions (RUBATSKY, GRUBBEN).

c. Availablity in the marketplace:  Extremely common throughout much of
the world; however in some temperate countries like the U.S. they may be
confused with sweet potato.

d. Preparation for cooking:  Yams are eaten cooked cooked, with or
without the skin, and may be boiled, fried, baked, or steamed.  They may
be added to meat or vegetable dishes, eaten whole, dried and pounded
into a powder which is used to make a thick, starchy paste, mashed, or
pureed.  Yams are also used as an ingredient in baking and confections,
as well as being made into chips like potato chips.  They are used in
curries, soups, and stews.  The very young and tender leaves are eaten
as cooked vegetable (WIKIPEDIA, MANSFELD, MARKLE, HU 2002. SCHNEIDER
2001).

e. Nutritional aspects:  High vitamin C, dietary fiber, vitamin B6,
potassium, and manganese; while being low in saturated fat and sodium. 
They have a relatively low glycemic index (WIKIPEDIA).

f. Medicinal aspects:  Used in many traditional remedies, particularly
in Africa (MANSFELD).

g. Crop Photos:

 4. Production in U.S.:  Production in the U.S. is limited due to
climate, but yams are grown in Guam, Puerto Rico, the Virgin Islands,
and southern Florida (MARKLE). 

 5. Other production regions:  Worldwide production of yams in 2008 was
53,085,709 tonnes (58,516,977 tons).  Top producing countries were
Nigeria (35,017,000 tonnes/38,599,635 tons), Cote de Ivoire (6,932,950
tonnes/7,642,269 tons) and Ghana (4,894,850 tonnes/5,395,648 tons). 
Yams are grown throughout the tropics and sub-tropics including Asia,
the South Pacific, the Indies, the Caribbean, South and Central America,
and Oceania (FAOSTAT, WIKIPEDIA, MANSFELD, RUBATSKY).

 6. Use:  Root vegetable, leaf vegetable, flour, starch, livestock feed,
food additive, chips, medicinal, religious (MARKLE, MANSFELD, HU 2002).

 7. Part(s) of plant consumed:  Tubers, sometimes young leaves and
shoots.

 8. Portion analyzed/sampled:  Tubers

 9. Classifications:  

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Root and tuber vegetables; Leaves
of root and tuber vegetables (2).

c. Codex Group:  016, Root and tuber vegetables, VR 0600, Yams

d. EPA Crop Definition:  Sweet potato (root) = Yam (root)

10. References:  GRIN, MARKLE, MANSFELD, HU 2002, SCHNEIDER 2001,
GRUBBEN 2004, WIKIPEDIA, RUBATSKY, FAOSTAT.

11. Production Map:  EPA Crop Production Region 3, 4, and 13.

12. Plant Codes:

a. Bayer Code:  DIUAL (D. alata), DIUBA (D. batatas)

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