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)