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TITLE PAGE: VOLUME 1 OF 2

CROP GROUPING PETITION – STALK, STEM AND LEAFY PETIOLE VEGETABLE, 

TECHNICAL AMENDMENT (ADDITION) TO 40 CFR 180.41 (c)

(Agave; Asparagus; Bamboo, shoot; Burdock, edible, tops; Cardoon; Celery; Celery, Chinese; 

Celtuce; Fennel, Florence; Fuki; Kale, sea; Kohlrabi; Palm Hearts; Prickly pear, pads; 

Rhubarb; Udo; Zuiki)

PR 10790

AUTHORS

William P. Barney and Tracey Switek

INTERREGIONAL RESEARCH PROJECT NO. 4

RUTGERS UNIVERSITY

500 COLLEGE ROAD EAST, 201W

PRINCETON, NJ 08540

New Jersey Agricultural Experiment Station Publication

No. A - 27200-17-11, Supported by State, U.S. Hatch Act

and other U.S. Department of Agriculture funds.
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TABLE OF CONTENTS

PAGE

TITLE PAGE: VOLUME 1 OF 2 ....................................................................................................1

TABLE OF CONTENTS .................................................................................................................2

TECHNICAL AMENDMENT (ADDITION): ................................................................................3

PROPOSED AMENDMENT......................................................................................... 3

BACKGROUND ............................................................................................................ 4

CULTURAL INFORMATION ...................................................................................... 5

PEST PROBLEMS ......................................................................................................... 5

PROPOSED NEW CROP GROUP................................................................................ 5

PROPOSED REPRESENTATIVE COMMODITIES AND SUBGROUPS ................. 8

SUGGESTED INTERIM TOLERANCE EXPRESSIONS ........................................... 9

Table 1. Tolerances established on Proposed Stalk and Stem Vegetables................... 10

Table 2. Tolerances established on Proposed Leafy Petiole Vegetables...................... 16

Table 3. Stalk, Stem and Leafy Petiole Production in 2009 (FAOSTAT) ................... 21

Table 4. Crop Group Comparisons – Stalk, Stem and Leafy Petiole Vegetables......... 22

ATTACHMENT 1. CHEMSAC PROPOSAL, MAY 5, 2010......................................................24

ATTACHMENT 2. CHEMSAC MINUTES, MAY 19, 2010 ......................................................34

ATTACHMENT 3. SYMPOSIUM PROPOSAL ..........................................................................41

ATTACHMENT 4. MONOGRAPHS, PROPOSED STALK, STEM AND LEAFY PETIOLE 

VEGETABLES ..............................................................................................................................45

ATTACHMENT 5. MONOGRAPH REFERENCES....................................................................76

VOLUME 2. REFERENCES
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TECHNICAL AMENDMENT (ADDITION):

40 CFR 180.41 (c)

IR-4 Project and the International Crop Grouping Consulting Committee (ICGCC)

propose an amendment (addition) to 40 CFR 180.41 (c), adding a new crop group: Stalk, 

Stem and Leafy Petiole Vegetable.

PROPOSED AMENDMENT

1. Add a new crop group to 40 CFR 180.41 (c) as “Stalk, Stem and Leafy Petiole 

Vegetable Crop Group”.

1. Agave, Agave spp. (Asparagaceae)

2. Asparagus, Asparagus officinalis L. (Asparagaceae)

3. Bamboo, shoot, Arundinaria spp.; Bambusa spp. including B. blumeana; B. 

multiplex; B. oldhamii; B. textilis; Chimonobambusa spp.; Dendrocalamus spp., 

including D. asper; D. beecheyana; D. brandisii; D. giganteus; D. laetiflorus and 

D. strictus; Gigantochloa spp. including G. albociliata; G. atter; G. levis; G. 

robusta; Nastus elatus; Phyllostachys spp.; Thyrsostachys siamensis; 

Thyrsostachys oliverii (Poaceae (alt. Gramineae))

4. Burdock, edible, tops, Arctium lappa L. (Asteraceae (Compositae))

5. Cardoon, Cynara cardunculus L. (Asteraceae (Compositae))

6. Celery, Apium graveolens var. dulce (Mill.) Pers. (Apiaceae (alt. Umbelliferae))

7. Celery, Chinese, Apium graveolens L. var. secalinum (Alef.) Mansf. (Apiaceae (alt. 

Umbelliferae))

8. Celtuce, Lactuca sativa var. angustana L.H. Bailey (Apiaceae (alt. Umbelliferae))

9. Fennel, Florence, Foeniculum vulgare Mill. subsp. vulgare var. azoricum (Mill.) Thell. 

(Apiaceae (alt. Umbelliferae))

10. Fuki, Petasites japonicus (Siebold & Zucc.) Maxim. (Apiaceae (alt. Umbelliferae))

11. Kale, sea, Crambe maritima L. (Brassicaceae (alt. Cruciferae))

12. Kohlrabi, Brassica oleracea L.var gongylodes L. (Brassicaceae (alt. Cruciferae))

13. Palm hearts, various species including: Peach Palm, Bactris gasipaes Kunth; 

Palmyra palm, Borassus flabellifera L.; African fan palm, Borassus aethiopum Mart.; 

Coconut, Cocos nucifera L.; Cabbage palm, Euterpe oleracea Mart.; Wine palm, 

Raphia spp.; Royal palm, Roystonea oleracea (Jacq.) O.F. Cook; Salak palm, Salacca 

zalacca (Gaertn.) Voss; Saw palmetto, Serenoa repens (W. Bartram) Small; Cabbage 

palmetto, Sabal palmetto (Walter) Schult. & Schult. f., (Arecaceae (alt. Palmae))

14. Prickly pear, pads, Opuntia ficus-indica (L.) Mill. (Cactaceae)

15. Rhubarb, Rheum x hybridum Murray (Polygonaceae)

16. Udo, Aralia cordata Thunb. (Araliaceae)

17. Zuiki, Colocasia gigantea (Blume) Hook. f. (Araceae)
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2. Divided into the following two subgroups:

Crop Subgroup 24A. Stalk and Stem subgroup:

1. Agave

2. Asparagus

3. Bamboo, shoot

4. Celtuce

5. Fennel, Florence

6. Kale, sea

7. Kohlrabi

8. Palm Hearts

9. Prickly pear, pads

Crop Subgroup 24B. Leafy Petiole subgroup:

1. Burdock, edible, tops

2. Cardoon

3. Celery

4. Celery, Chinese

5. Fuki

6. Rhubarb

7. Udo

8. Zuiki

BACKGROUND

Stalk, stem and leafy petiole vegetables are plant stalks, stems or leafy petioles from 

a variety of annual or perennial plants that are used as vegetables. Many leafy and root and 

tuber vegetables contain significant amounts of either stem, stalk or petiole portions, 

however, the commodities proposed for this crop group are composed primarily of the stalk,

stem or petiole. Petioles frequently include the leaf structure, so petioles are referred to as 

leafy petioles. Celery (petiole) and asparagus (stem) are among the most popular and better 

known vegetables in this group. Stalk, stem and leafy petiole vegetables are used to make 

a variety of vegetable dishes and contain numerous vitamins, minerals and antioxidants. 

Because of their structure, stalk, stem and leafy petiole vegetables are fully exposed to 

pesticides during their growth period.
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CULTURAL INFORMATION

Stalk, stem and leafy petiole vegetables are typically grown as row crops or can 

be harvested from the wild (palm hearts). More detailed information can be found in the 

crop monographs in this volume. 

PEST PROBLEMS

There are numerous insect pests, diseases and weeds that adversely impact the 

growth and quality of stalk, stem and leafy petiole vegetables. These insects, weeds and 

pathogens often need to be controlled by insecticides, fungicides and herbicides. 

For example, damage to celery result from insect pests including aphids, leaf miners and 

mites. Weeds include nutsedge and annual weeds. Diseases of celery include bacterial blight, 

leaf spot, early and late blight, damping off, Rhizoctonia and Sclerotinia http://aggiehorticulture.tamu.edu/extension/texascrops/leafygreensandpetioles/index.html

A crop group regulation would facilitate the establishment of pesticide tolerances

on numerous pesticides that are needed to control a wide diversity of stalk, stem and leafy

petiole vegetable pests. 

PROPOSED NEW CROP GROUP

The proposed Stalk, Stem and Leafy Petiole crop group proposal was initiated at 

the USDA/IR-4 Crop Grouping Symposium in Washington, DC, October 2002 (see 

Attachment 3 for the Symposium proposal). This workgroup was Chaired by Dan 

Kunkel (IR-4) and Co-Chaired by Tom Bloem, Hong Chen, Doug Dotson, Mary

Lamberts, Yuen-Shaung NG and Ray Ratto. 

The revised crop group was further discussed and developed within the Stalk and 

Stem Workgroup of the International Crop Grouping Consulting Committee (ICGCC). 

This workgroup consisted of 64 U.S. and Canadian crop or regulatory experts from 

agriculture commodity groups, universities, agrichemical industry, IR-4 Project, USDA 

and EPA, and also 61 international crop or regulatory experts representing 24 countries. 

The Workgroup discussed, added additional crops and validated each of the proposed 

commodities. Tracey Switek (author, IR-4) researched, updated and developed new

commodity monographs (included in this volume) as supporting data. A list of references 

is provided at the end of the monographs (Attachment 5). William Barney (author, IR-4)

reviewed and edited the monographs. Copies of partial references used in the revision 

and new monographs are included as Volumes 2 of this submission.

An important aspect of developing this new crop group was the harmonization 

with the Codex Crop Classification of Foods and Animal Feeds. The Codex 

classification system is currently under revision and revisions to the US system are used 

as a basis for the Codex revision. The IR-4/EPA Crop Grouping Working Group and the 

ICGCC are making every effort to collaborate with the revision of the Codex crop 

classification. 
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In the current US system, Leafy Vegetable Group 4 includes both a Leafy greens 

subgroup 4A and a Leaf petiole subgroup 4B. In the current Codex Crop Classification 

of Foods and Animal Feeds, the Leafy vegetables Group 013 includes Brassica leafy

vegetables, while Stalk and stem vegetables are included in a separate Group 017. 

IR-4 (Bill Barney and Tracey Switek) and the EPA (Bernard Schneider, Ph.D) 

developed a joint ChemSAC proposals (Attachment 1). Proposal 1 was to “Transfer the 

Brassica Leafy Vegetable Subgroup 5B to Crop Group 4 (Leafy Vegetables except 

Brassica Vegetables) to form a new Subgroup 4C (Leafy Brassica Vegetables) and rename 

Group 4 as Leafy Vegetables and Crop Group 5 as the Head and Stem Brassica Vegetable 

Group. This proposal was developed because Leafy Vegatables and Brassica leafy

vegetables are similar in growth pattern, leaf exposure and pesticide residues. Inclusion of 

Brassica leafy vegetables in a separate subgroup is desirable because of potentially

different actions of herbicides on leafy Brassicas verses other leafy (non-Brassica) crops. 

The similarity of the two subgroups (4A and 5B) was borne out by a comparison of 

existing tolerances. ChemSAC (see minutes – Attachment 2) felt that moving the Brassica

Leafy Vegetable Subgroup 4B into the Leafy Vegetable Group 4 would be justified by

keeping it as a separate subgroup in Leafy Vegetable Group 4. ChemSAC also 

recommended that further research into a possible Subgroup 4C: Brassica Leafy

Vegetables should be made into the representative commodity being either mustard greens 

or kale to avoid trade irritants with Canada. This proposal was incorporated in the recent 

submission (May 13, 2011) of the IR-4 Leafy Vegetable submission.

Proposal 2 in the joint IR-4 and EPA proposal (Attachment 1) suggested that adding 

stalk and stem vegetables to Subgroup 4B (leaf petioles) would be comparable to Codex 

Group 017, Stalk and Stem Vegetables. The Codex Stalk and Stem group contains several 

petiole crops, including celery and rhubarb, which are already members of Subgroup 4B. 

ChemSAC (Attachment 2) agreed that combining stem and stalk vegetables into the Leaf 

petiole subgroup 4B was a good idea. Also, ChemSAC agreed that the stalk, stem and 

petiole vegetable could be a separate crop goup similar to Codex. In an effort to harmonize 

with Codex, leaf petiole crops in this submissioin are added to a proposed new Stalk, Stem 

and Leafy Petiole crop group. 

Current members of Leaf Petiole Subgroup 4B include cardoon; celery; celery, 

Chinese; celtuce; fennel, Florence; rhubarb and Swiss chard. All of these commodities 

except for Swiss chard are proposed for inclusion in the new Stalk, Stem and Leafy Petiole 

crop group. It was proposed that in the submission for the revised Leafy Vegetable crop 

group that Swiss chard remains in that group because both the leaves and petioles are 

consumed and the leaves constitue a major portion of the plant. Celtuce is included in the 

proposed new Stalk, Stem and Petiole crop group, but it is proposed to be included in the

Stalk and Stem subgroup rather than a leafy petiole subgroup, since the stalk is primarily

consumed as the leaves contain a bitter milky sap.

Alexanders, Good King Henry and Japanese knotweed were also considered for 

inclusion in the proposed new Stalk, Stem and Leafy Petiole crop group. Alexanders and 

Good King Henry were included in the recent Leafy vegetable proposal as although young 

stems and shoots are consumed, these commodities are primarly consumed as leaves. 

Japanese knotweed and giant knotweed were omitted because they are considered a
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noxious weed in many states, are primarily gathered in the wild and the only other use for 

knotweed is for nutritional supplements (resveratrol). 

Cattail and sea asparagus were considered, but not included in this proposed new 

crop group because they are aquatic vegetables. Garlic shoots were also considered, but

not included as the primary use of garlic is the bulb (crop group 3-07).

Witloof chicory (sprouts) is also included in Codex Group 017, Stalk and Stem 

Vegetable, but this commodity was not included in this submission because chicory was 

included in the recent Leafy Vegetable submission. 

Kohlrabi is currently in the Head and Stem Brassica subgroup 5A in the Brassica 

(Cole) Leafy Vegetables Crop Group 5. Kohlrabi with its exposed enlarged, bulb-like stem 

can have higher pesticide residues than some of the representative commodities of broccoli 

or cabbage (unpublished IR-4 data). Therefore kohlrabi is proposed for inclusion with 

other stalk and stem vegetables that are fully exposed to pesticides. Florence fennel plants 

have an enlarged bulbous leaf base and are also proposed for inclusion with other stalk and 

stem vegetables instead of the leafy petiole subgroup. 

Globe artichoke is included in Codex Group 017, Stalk and Stem Vegetables. 

Globe artichoke was not included in this proposal because artichoke is not a stalk, stem or 

leafy petiole, but is an immature flowerhead of the family Compositae and is 

morphologically dissimilar to other stalk and stem vegetables. EPA and EPA ChemSAC 

may want to consider globe artichoke and deterimine if artichoke should also be included 

in the US Stalk, Stem and Leafy Petiole crop group in the interest of harmonization.

Burdock is currently in Crop Group 2 (Leaves of Root and Tuber Vegetables 

(Human Food or Animal Feed). Many of leaves of root and tuber vegetables (human food) 

were proposed for inclusion in the revised Leafy Vegetable crop group. Burdock, edible is 

proposed for inclusion in the Stalk, Stem and Leafy Petiole crop group since although the 

root is the primary part valued, the young stalks and leaves are also consumed. The peeled 

stem is also eaten. Since the leaves are also consumed, EPA and EPA ChemSAC may

want to consider if burdock should instead be included in the revised Leafy Vegetable crop 

group.

Fiddlehead ferns were proposed for inclusion in the recent revised Leafy Vegetable 

crop group submission. Fiddlehead ferns are typically consumed as the furled fronds of 

young ferns. If left on the plant each fiddlehead would unroll into a leafy frond. 

Fiddleheads are harvested early in the season before the frond open and they are cut fairly 

close to the ground. Because fiddleheads are harvested and consumed before they unfurl, 

they are sometimes considered as stalk and stem vegetables. The EPA and EPA ChemSAC 

might consider if fiddlehead ferns should be classified with Leafy Vegetables or Stalk and 

Stem Vegetables.

Selection of representative commodities should be based on a representative 

commodity that is most likely to: (1) contain the highest residues; (2) be major in terms of 

production and/or consumption and (3) similar in morphology, growth habit, pest problems 

and edible portion to the related commodities within a group or subgroup. Based on these

criteria, two representative commodities are proposed for the Stalk, Stem and Leafy Petiole 

crop group: asparagus for the Stalk and Stem subgroup 24A and celery for the Leafy
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Petiole subgroup 24B. Celery is already the representative crop for Leafy Petiole subgroup 

4B which includes cardoon, burdock, Chinese celery and rhubarb. In the proposed Stalk 

and Stem subgroup 24A, US tolerances for celtuce, kohlrabi and Florence fennel are based 

on their respective subgroup tolerances, while asparagus tolerances have been established 

for asparagus itself as a miscellaneous commodity (Table 1). Since a Leafy Petiole 

subgroup 4B already exists in crop group 4, the majority of US and EU tolerances for 

celery, cardoon, burdock, Chinese celery and rhubarb are based on the established 

subgroup (Table 2). Production statistics for stalk, stem and petiole vegetables are 

onlyprovided by FAO for agave, asparagus and artichoke (see Table 3). Table 4 shows a

comparison of the Codex Classification of Foods and Animal Feeds, the EU regulations 

and the proposed US revision for stalk, stem and leafy petiole vegetables. This revised

crop group regulation would benefit growers and consumers, save considerable taxpayer’s 

money on residue studies, save time for government agencies on review of residue data and

facilitate the establishment of import tolerances. 

PROPOSED REPRESENTATIVE COMMODITIES AND SUBGROUPS

Crop Group / 

Subgroup

Proposed 

Rep. 

Commodities Proposed Commodities

Stalk, Stem and 

Leafy Petiole 

Crop Group 24

Celery and 

Asparagus

Agave; Asparagus; Bamboo, shoots; Burdock, 

edible, tops; Cardoon; Celery; Celery, Chinese; 

Celtuce; Fennel, Florence; Fuki; Kale, sea; 

Kohlrabi; Palm hearts; Prickly pear, pads; 

Rhubarb; Udo; Zuiki

24A. Stalk and 

Stem Vegetables

Asparagus Agave; Asparagus; Bamboo, shoots; Celtuce; 

Fennel, Florence; Kale, sea; Kohlrabi; Palm 

hearts; Prickly pear, pads

24B. Leafy 

Petiole Vegetables

Celery Burdock, edible, tops; Cardoon; Celery; Celery, 

Chinese; Fuki; Rhubarb; Udo; Zuiki
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SUGGESTED INTERIM TOLERANCE EXPRESSIONS

Until the new crop group is published in 40 CFR, the author suggests that the Minor Use 

Branch of the Registration Division and the ChemSAC, EPA/OPP approve the proposed crop group 

and establish the following interim tolerance expressions to be used in tolerance petitions:

Crop Subgroup 24A. Stalk and Stem subgroup:

Agave

Asparagus

Bamboo, shoot

Celtuce

Fennel, Florence

Kale, sea

Kohlrabi

Palm heart

Prickly pear, pads

Crop Subgroup 24B. Leafy Petiole subgroup:

Burdock, edible, tops

Cardoon

Celery

Celery, Chinese

Fuki

Rhubarb

Udo

Zuiki

The above proposed interim tolerance expressions would facilitate tolerance

establishment of crop protection products in or on Stalk, Stem and Leafy Petiole Vegetables, 

without requiring additional residue data for all the commodities proposed in the crop group.
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10

Table 1. Tolerances established on Proposed Stalk and Stem Vegetables

(FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance)

Asparagus (ppm) Celtuce (ppm) Kohlrabi (ppm)

Compound US Codex EU US Codex EU US Codex EU

2,4-D 5 -- 0.05 -- -- -- -- -- --

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

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

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

Azoxystrobin 0.04 0.01 0.05 30 -- -- 3 5 5

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

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

Beta-cyfluthrin -- -- -- 6 -- -- 2.5 -- 0.02

Bifenthrin -- -- -- 3 -- -- 0.6 -- 0.05

Boscalid -- -- -- 45 -- -- 3 5 0.5

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

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

Carbaryl 15 15 0.05 3 -- -- 10 -- 0.05

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

Chlorantraniliprole 13 -- 0.01 13 -- -- 4 -- 0.01

Chlorothalonil 0.1 -- 0.01 -- -- -- 5 -- 0.01

Chlorpyrifos 5 

(regional)

-- 0.05 -- -- -- 1 -- 0.05

Clethodim 1.7 -- 0.5 0.6 -- -- 3 -- (0.5

Clopyralid 1 -- 0.5 2 -- (0.5

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

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

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

Cyfluthrin -- -- -- 6 -- -- 2.5 -- 0.02

Cymoxanil -- -- -- 6 -- -- -- -- --

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

Cypermethrin -- -- -- -- -- -- 2 (1) (1

Cyprodinil -- -- -- -- -- -- 1 -- 0.05

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

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

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

Diazinon -- -- -- -- -- -- 0.7 0.2 0.2

Dicamba 4 -- (0.1) -- -- -- -- -- --

Difenoconazole -- -- -- -- -- -- 1.9 -- 0.05

Dimethoate 0.15 

(regional)

0.05 0.02 -- -- -- -- -- --

Dimethomorph -- -- -- 2 0.02 0.05

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

Disulfoton 0.1 

(regional)

0.02 0.02 -- -- -- -- -- --

Diuron 7 -- 2 -- -- -- -- -- --
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11

Table 1. Tolerances established on Proposed Stalk and Stem Vegetables

(FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance)

Asparagus (ppm) Celtuce (ppm) Kohlrabi (ppm)

Compound US Codex EU US Codex EU US Codex EU

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

Esfenvalerate -- -- -- -- -- -- 2 

(regional)

-- 0.02

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

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

Fenhexamid 0.02 -- 0.05 -- -- -- -- -- --

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

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

Fluazifop-p-butyl 3 

(regional)

-- 0.2 -- -- -- -- -- --

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

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

Fludioxonil -- -- -- 0.01 -- -- 2 -- 0.05

Flumioxazin 0.02 -- 0.05 0.02 -- -- -- -- --

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

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

Fosetyl-Al 0.1 

(regional)

-- 2 -- -- -- 60 -- (10)

Fluoxastrobin -- -- -- 4 -- -- -- -- --

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

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

Glyphosate 0.5 -- 0.1 0.2 -- -- 0.2 -- 0.1

Halosulfuron-methyl 0.8 -- 0.01 -- -- -- -- -- --

Imidacloprid -- -- -- 6 -- -- 3.5 -- 0.3

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

Inorganic bromide 100 -- 30 -- -- -- -- --- --

Lambda Cyhalothrin -- -- -- -- -- -- 0.4 -- (0.02)

Linuron 7 -- 0.05 -- -- -- -- -- --

Malathion 8 1 0.02 8 -- -- 8 -- 0.02

Mancozeb 0.1

(negligible 

residue)

0.1 0.5 -- -- -- -- -- --

Mandipropamid -- -- -- 20 -- -- 3 -- 0.01

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

Mesotrione 0.01 -- 0.05 -- -- -- -- -- --

Metalaxyl 7 0.05 0.05 5 -- -- 0.1 -- 0.05

Metaldehyde -- -- -- -- -- -- 2.5 -- 0.1

Methomyl 2 2 0.02 -- -- -- 0.2 -- 0.02

Methoxyfenozide -- -- -- 25 -- -- 7 -- 0.02

Metribuzin 0.1 -- 0.1 -- -- -- -- -- --

Myclobutanil 0.02 -- 0.02 -- -- -- -- -- --
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12

Table 1. Tolerances established on Proposed Stalk and Stem Vegetables

(FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance)

Asparagus (ppm) Celtuce (ppm) Kohlrabi (ppm)

Compound US Codex EU US Codex EU US Codex EU

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

Norflurazon 0.05 -- -- -- -- -- -- -- --

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

Paraquat dichloride 0.5 -- 0.02 -- -- -- 0.05 -- 0.02

Pendimethalin 0.15 -- 0.05 -- -- -- 0.1 -- 0.05

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

Permethrin 2 1 0.05 5 -- -- -- -- --

Prometryn -- -- -- 0.5 -- -- -- -- --

Propiconazole -- -- -- 5 -- -- -- -- --

Pymetrozine 0.04 -- 0.02 0.6 -- -- 0.5 -- 0.02

Pyraclostrobin -- -- -- 29 -- -- 5 -- 0.02

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

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

Pyriproxyfen 2 -- 0.05 3 -- -- 0.7 -- 0.05

S-metolachlor 0.1 -- 0.05 0.1 -- -- 0.6 -- 0.05

Sethoxydim 4 -- 0.5 4 -- -- 5 -- (0.5)

Spinetoram 0.04 --- 0.05 8 -- -- 2 -- 0.05

Spinosad 0.2 -- 0.2 8 -- -- 2 2 2

Spiromesifen -- -- -- 6 -- -- 2 -- 0.02

Spirotetramat -- -- -- 9 -- -- 2.5 -- 2

Sulfentrazone 0.15 -- -- -- -- -- 0.2 -- --

Tebuconazole 0.05 -- 0.05 -- -- -- -- -- --

Tebufenozide -- -- -- 2 -- -- 5 -- 0.5

Terbacil 0.4 -- -- -- -- -- -- -- --

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

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

Trifloxystrobin 0.07 -- 0.02 3.5 -- -- -- -- --

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

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

Zeta-cypermethrin -- -- -- 10 -- -- 2 1 1
Page	

13

Table 1. Tolerances established on Proposed Stalk and Stem Vegetables

(FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance)

Fennel, Florence, Fresh 

Leaves and Stalk (ppm) Artichoke (ppm) Palm Heart (ppm)

Compound US Codex EU US Codex EU US Codex EU

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

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

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

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

Azoxystrobin 30 10 10 4 5 5 -- -- --

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

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

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

Bifenthrin 3 -- 0.05 1 -- 0.05 -- -- --

Boscalid 45 (5) 0.5 -- -- -- -- -- --

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

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

Carbaryl 3 -- 0.05 -- -- -- -- -- --

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

Chlorantraniliprole 13 -- 0.01 4 -- 0.01 -- -- --

Chlorothalonil 15 -- 0.01 -- -- -- -- -- --

Clethodim 0.6 -- 0.5 1.2 -- 0.5 -- -- --

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

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

Cymoxanil 6 0.05 -- -- -- -- -- --

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

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

Diazinon 0.7 

(regional)

-- 0.01 -- -- -- -- -- --

Deltamethrin -- -- -- 0.5 -- 0.1 -- -- --

Dicloran 15 -- 0.1 -- -- --

Diflubenzuron -- -- -- 6 -- 0.05 -- -- --

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

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

Diuron -- -- -- 1 -- 0.1 -- -- --

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

Endosulfan 8 -- 0.05 -- -- -- -- -- --

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

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

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

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

Fluazifop-p-butyl -- -- -- -- -- -- -- -- --

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

Fludioxonil 0.01 -- 0.1 -- -- -- -- -- --

Flumioxazin 0.02 -- 0.05 -- -- -- -- -- --

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

14

Table 1. Tolerances established on Proposed Stalk and Stem Vegetables

(FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance)

Fennel, Florence, Fresh 

Leaves and Stalk (ppm) Artichoke (ppm) Palm Heart (ppm)

Compound US Codex EU US Codex EU US Codex EU

Fluoxastrobin 4 -- 0.05 -- -- -- -- -- --

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

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

Halosulfuron-methyl -- -- -- -- -- -- -- -- --

Imidacloprid 6 -- 0.05 2.5 -- 0.5 -- -- --

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

Linuron 0.5

(regional)

-- 0.1 -- -- -- -- -- --

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

Mancozeb 5 -- 0.05 -- -- -- -- -- --

Mandipropamid 20 -- 0.01 -- -- -- -- -- --

Maneb 5 -- 0.05 -- -- -- -- -- --

Mesotrione -- -- -- -- -- -- -- -- --

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

Metaldehyde -- -- -- 0.07 -- 1 -- -- --

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

Methidathion -- -- -- 0.05 0.05 0.02 -- -- --

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

Methoxyfenozide 25 -- 0.02 3 -- 0.02 -- -- --

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

Myclobutanil -- -- -- 0.9 -- 0.5 -- -- --

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

Napropamide -- -- -- -- -- -- -- -- --

Oxamyl 10 -- 0.01 -- -- -- -- -- --

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

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

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

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

Prometryn 0.5 -- -- -- -- -- -- -- --

Propiconazole 5 -- 0.05 -- -- -- -- -- --

Propyzamide -- -- -- 0.01 -- 0.02 -- -- --

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

Pyraclostrobin 29 -- 0.02 -- -- -- -- -- --

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

Pyriproxyfen 3 -- 0.05 2 -- 0.05 -- -- --

Quinoxyfen -- -- -- 1.4 -- 0.3 -- -- --

S-metoachlor 0.1 -- 0.05 -- -- -- -- -- --

Sethoxydim 4 -- 0.5 5 

(regional)

-- 0.5 -- -- --

Spinetoram 8 -- 0.05 0.3 -- 0.05 -- -- --

Spinosad 8 -- 0.2 0.3 -- 0.2 -- -- --
Page	

15

Table 1. Tolerances established on Proposed Stalk and Stem Vegetables

(FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance)

Fennel, Florence, Fresh 

Leaves and Stalk (ppm) Artichoke (ppm) Palm Heart (ppm)

Compound US Codex EU US Codex EU US Codex EU

Spiromesifen 6 -- 0.02 -- -- -- -- -- --

Spirotetramat 9 -- 0.1 -- -- -- -- -- --

Streptomycin 0.25 -- -- -- -- -- -- -- --

Tebufenozide 2 -- 0.05 -- -- -- -- -- --

Thiamethoxam 4 -- 0.05 0.45 -- 0.05 -- -- --

Thiobencarb 0.2 

(regional)

-- 0.1 -- -- -- -- -- --

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

Trifloxystrobin 3.5 -- 0.02 -- -- -- -- -- --

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

Zeta-cypermethrin 10 -- 0.05 -- -- -- -- -- --

Zinc phosphide -- -- -- 0.01 

(regional)

-- 0.05 -- -- --
Page	

16

Table 2. Tolerances established on Proposed Leafy Petiole Vegetables

(FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance)

Celery (ppm) Cardoon (ppm)

Burdock, Edible Tops 

(ppm)

Compound US Codex EU US Codex EU US Codex EU

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

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

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

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

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

Azoxystrobin 30 5 5 30 -- 5 50 -- --

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

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

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

Bifenthrin 3 -- 0.05 3 -- 0.05 -- -- --

Boscalid 45 -- 7 45 -- 0.5 -- -- --

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

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

Carbaryl 3 -- 0.05 3 -- 0.05 75 -- --

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

Chlorantraniliprole 13 (7) 10 13 -- 0.01 -- -- --

Chlorothalonil 15 (10) 10 -- -- -- -- -- --

Clethodim 0.6 -- 0.5 0.6 -- 0.5 -- -- --

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

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

Cymoxanil 6 -- 0.05 6 -- 0.05 -- -- --

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

Cyromazine 7 (4) 2 7 -- 0.05 -- -- --

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

Diazinon 0.7 

(regional)

-- 0.01 -- -- -- -- -- --

Dicloran 15 -- 0.1 -- -- -- -- -- --

Dimethoate 2 (0.5) 0.02 -- -- -- -- -- --

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

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

Endosulfan 8 -- 0.05 -- -- -- -- -- --

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

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

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

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

Fludioxonil 0.01 -- 0.05 0.01 -- 0.05 30 -- --

Flumioxazin 0.02 -- 0.05 0.02 -- 0.05 -- -- --

Fluopicolide 25 -- 0.01 25 -- 0.01 15 -- --

Fluoxastrobin 4 -- 0.05 4 -- 0.05 -- -- --

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

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

17

Table 2. Tolerances established on Proposed Leafy Petiole Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance)

Celery (ppm) Cardoon (ppm)

Burdock, Edible Tops 

(ppm)

Compound US Codex EU US Codex EU US Codex EU

Imidacloprid 6 -- 2 6 -- 0.5 4 -- --

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

Linuron 0.5 

(regional)

-- 0.1 -- -- -- -- -- --

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

Mancozeb 5 -- 0.05 -- -- --

Mandipropamid 20 20 20 20 -- 0.01 -- -- --

Maneb 5 -- 0.05 -- -- -- -- -- --

Metalaxyl 5 -- 0.05 5 -- 0.05 15 -- --

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

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

Methoxyfenozide 25 15 0.02 25 -- 0.02 30 -- --

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

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

Oxamyl 10 -- 0.01 -- -- -- -- -- --

Permethrin 5 (2 0.05 5 -- 0.05 -- -- --

Prometryn 0.5 -- -- 0.5 -- -- -- -- --

Propiconazole 5 -- 0.05 5 -- 0.05 -- -- --

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

Pyraclostrobin 29 -- 0.02 29 -- 0.02 16 -- --

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

Pyriproxyfen 3 -- 0.05 3 -- 0.05 2 -- --

S-metolachlor 0.1 -- 0.05 0.1 -- 0.05 -- -- --

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

Spinetoram 8 -- 0.05 8 -- 0.05 10 -- --

Spinosad 8 2 2 8 -- 0.2 10 -- --

Spiromesifen 6 -- 0.02 6 -- 0.02 -- -- --

Spirotetramat 9 4 4 9 -- 0.1 -- -- --

Streptomycin 0.25 -- -- -- -- -- -- -- --

Tebufenozide 2 -- 0.05 2 -- 0.05 -- -- --

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

Thiobencarb 0.2 

(regional)

-- 0.1 35 -- 0.02 -- -- --

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

Trifloxystrobin 3.5 1 1 3.5 -- 0.02 -- -- --

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

Zeta-cypermethrin 10 -- 0.05 10 -- 0.05 -- -- --
Page	

18

Table 2. Tolerances established on Proposed Leafy Petiole Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance)

Celery, Chinese (ppm) Rhubarb (ppm)

Compound US Codex US US Codex EU

Abamectin 0.1 -- 1 0.1 -- 0.01

Acephate -- -- -- -- -- --

Acetamiprid 3 -- 3 3 -- 0.01

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

Azoxystrobin 30 70 70 30 -- 0.05

Benoxacor 0.01 -- -- 0.01 -- --

Bensulide 0.15 -- -- 0.15 -- --

Beta-cyfluthrin 6 -- 0.02 6 -- 0.02

Bifenthrin 3 -- 0.05 3 -- 0.05

Boscalid 45 -- 10 45 -- (0.5

Buprofezin 35 -- 4 35 -- 0.05

Captan 0.05 -- 0.02 0.05 -- 0.02

Carbaryl 3 -- 0.05 3 -- 0.05

Carfentrazone-ethyl 0.1 -- 0.01 0.1 -- 0.01

Chlorantraniliprole 13 -- 20 13 -- 0.01

Chlorothalonil -- -- -- 4 -- 0.01

Clethodim 0.6 -- 0.5 0.6 -- 0.5

Clothianidin 3 -- 0.02 3 -- 0.02

Cyfluthrin 6 -- 0.02 6 -- 0.02

Cymoxanil 6 -- 0.05 6 -- 0.05

Cyromazine 7 -- 15 7 -- 0.05

d-Phenothrin 0.01 -- 0.05 0.01 -- 0.05

Diazinon -- -- -- -- -- --

Dichlobenil -- -- -- 0.06 -- 0.05

Dicloran -- -- -- 10 -- 0.1

Dimethoate -- -- -- -- -- --

Dinotefuran 5 -- -- 5 -- --

Emamectin 0.1 -- 1 0.1 -- 0.01

Endosulfan -- -- -- -- -- --

Famoxadone 25 -- 0.02 25 -- 0.02

Fenamidone 60 -- 0.02 60 -- 0.02

Flonicamid 4 -- 0.05 4 -- 0.05

Fluazifop-p-butyl -- -- -- 0.5 

(regional)

-- (0.2

Flubendiamide 11 -- 0.01 11 -- 0.01

Fludioxonil 0.01 -- 1 0.01 -- 0.05

Flumioxazin 0.02 -- 0.05 0.02 -- 0.05

Fluopicolide 25 -- 0.01 25 -- 0.01
Page	

19

Table 2. Tolerances established on Proposed Leafy Petiole Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance)

Celery, Chinese (ppm) Rhubarb (ppm)

Compound US Codex US US Codex EU

Fluoxastrobin 4 -- 0.05 4 -- 0.05

Fosetyl-Al 100 -- 75 100 -- 2

Glyphosate 0.2 -- 0.1 0.2 -- 0.1

Halosulfuron-methyl -- -- -- 0.05 -- 0.01

Imidacloprid 6 -- 2 6 -- 0.05

Indoxacarb 14 -- 2 14 -- 0.02

Linuron -- -- -- 0.5 -- 0.05

Malathion 8 -- 0.02 8 -- 0.02

Mancozeb -- -- -- -- -- --

Mandipropamid 20 -- 10 20 -- 0.01

Maneb -- -- -- -- -- --

Mesotrione -- -- -- 0.01 -- 0.05

Metalaxyl 5 -- 2 5 -- 0.05

Methamidophos -- -- -- -- -- --

Methomyl -- -- -- 0.2 -- 0.02

Methoxyfenozide 25 -- 0.02 25 -- 0.02

Mevinphos -- -- -- -- -- --

Naled -- -- -- -- -- --

Napropamide -- -- -- 0.1 -- 0.05

Oxamyl -- -- -- -- -- --

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

Permethrin 5 -- 0.05 5 -- 0.05

Prometryn 0.5 -- -- 0.5 -- --

Propiconazole 5 -- 0.05 5 -- 0.05

Propyzamide -- -- -- 0.1

(regional)

-- 0.02

Pymetrozine 0.6 -- 2 0.6 -- 0.02

Pyraclostrobin 29 -- 2 29 -- 0.02

Pyridalyl 20 -- 0.01 20 -- 0.01

Pyriproxyfen 3 -- 0.05 3 -- 0.05

S-metoachlor 0.1 -- 0.05 0.1 -- 0.05

Sethoxydim 4 -- 0.5 0.3 

(regional)

-- 0.5

Spinetoram 8 -- 0.05 8 -- 0.05

Spinosad 8 -- 10 8 -- 0.2

Spiromesifen 6 -- 0.02 6 -- 0.02

Spirotetramat 9 -- 0.1 9 -- 0.1
Page	

20

Table 2. Tolerances established on Proposed Leafy Petiole Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance)

Celery, Chinese (ppm) Rhubarb (ppm)

Compound US Codex US US Codex EU

Streptomycin -- -- -- -- -- --

Tebufenozide 2 -- 0.05 2 -- 0.05

Thiamethoxam 4 -- 0.05 4 -- 0.05

Thiobencarb -- -- -- -- -- --

Thiodicarb 35 -- 0.3 35 -- 0.02

Trifloxystrobin 3.5 -- 10 3.5 -- 0.02

Trifluralin -- -- -- -- -- --

Zeta-cypermethrin 10 -- 2 10 -- 0.05
Page	

21

Table 3. Stalk, Stem and Leafy Petiole Production in 2009 (FAOSTAT)

(FAOSTAT: http://faostat.fao.org/site/566/default.aspx, results as of May 21, 2011)

Countries/

Regions

Agave 

(Fibres Nes) Asparagus Artichokes

Australia NA 1,616 ha

6,981 tonnes

NA

New Zealand NA 639 ha

2,200 tonnes

NA

United States NA 11,817 ha

49,670 tonnes

3,480 ha

50,710 tonnes

Africa NA 532 ha

4,391 tonnes

17,666 ha

303,405 tonnes

North America NA 13,677 ha

57,526 tonnes

3,480 ha

50,710 tonnes

Central America 17,956 ha

11,026 tonnes

12,602 ha

63,950 tonnes

59 ha

800 tonnes

South America 17,120 ha

15,783 tonnes

35,287 ha

341,971 tonnes

19,120 ha

279,210 tonnes

Asia 3,621 ha

3,639 tonnes

1,282,395 ha

6,567,275 tonnes

14,712 ha

131,842 tonnes

Europe NA 52,469 ha

265,138 tonnes

78,289 ha

755,183 tonnes

World Total 45,848 ha

32,991 tonnes

1,399,217 ha

7,309,432 tonnes

133,326 ha

1,521,150 tonnes

Note: This table reports only the Stalk, Stem and Petiole Vegetables available on the FAO 

website.
Page	

22

Table 4. Crop Group Comparisons – Stalk, Stem and Leafy Petiole Vegetables

CODEX Crop Group 017, Stalk and Stem Vegetables; proposed new US Crop Group and EU Crop List of Regulation 2 (1) (iv) 

Row 

#

Codex Proposed US EU Crop List or Regulation

Commodity Name 

and Code Botanical Name Commodity Name Botanical Name Commodity Name Botanical Name

1 Not Listed -- Agave Agave spp. Not Listed --

2 Artichoke, globe, VS 

0620

Cynara scolymus L. Not Listed -- Globe Artichokes

0270050

Cynara scolymus

3 Asparagus, VS 0621 Asparagus officinalis L. Asparagus Asparagus officinalis L. Asparagus

0270010

Asparagus officinalis L.

4 Bamboo shoots, VS 

0622

Bambusa vulgaris Schrd. 

ex Wendland.; 

Dendrocalamus strictus

(Roxb.) Nees; 

Gigantochloa verticilliata

(Willd.) Munro

Bamboo, shoots Arundinaria spp.; Bambusa 

spp.; Dendrocalamus spp.; 

Gigantochloa spp.;

Phyllostachys spp.;

Chimonobambusa spp.

Bamboo shoots

0270080

Bambusa vulgaris

5 Burdock, greater or 

edible, VR 0575 {Root 

and Tuber vegetable]

-- Burdock, edible, 

tops

Arctium lappa L. Not Listed --

6 Cardoon, VS 0623 Cynara cardunculus L. Cardoon Cynara cardunculus L. Cardoons

0270020

Cynara cardunculus

7 Celery, VS 0624 Apium graveolens L., var. 

dulce

Celery Apium graveolens var. dulce 

(Mill.) Pers.

Celery

0270030

Apium graveolens var. 

dulce

8 Celery leaves, see 

Group 027; Herbs

-- Not Listed -- Celery leaves

0256030

Apium graveolens L. var.

secalinum

9 Not Listed -- Celery, Chinese Apium graveolens L. var.

secalinum (Alef.) Mansf.

Not Listed --

10 Celtuce, VS 0625 Lactuca sativa L., var. 

angustina Irish

Celtuce Lactuca sativa var.

angustana L.H. Bailey

Not Listed --

11 Not Listed -- Fennel, Florence Foeniculum vulgare Mill. 

subsp. vulgare var.

azoricum (Mill.) Thell.

Fennel

0270040

Foeniculum vulgare

12 Not Listed -- Fuki Petasites japonicus (Siebold 

& Zucc.) Maxim.

Not Listed --
Page	

23

Table 4. Crop Group Comparisons – Stalk, Stem and Petiole Vegetables (continued)

CODEX Crop Group 017, Stalk and Stem Vegetables; proposed new US Crop Group and EU Crop List of Regulation 2 (1) (iv) 

Row 

#

Codex Proposed US EU Crop List or Regulation

Commodity Name 

and Code Botanical Name Commodity Name Botanical Name Commodity Name Botanical Name

13 Not Listed -- Kale, sea Crambe maritima L.

14 Kohlrabi, VB 0405 

[Group 010, Group 

010, Brassica (cole or 

cabbage) vegetables, 

Head cabbages, 

Flowerhead brassicas

Brassica oleracea L., 

convar. acephala, var. 

gongylodes

Kohlrabi Brassica oleracea L.var

gongylodes L.

Kohlrabi, 0244000

[listed under 

Brassica vegetables]

Brassica oleracea L.var

gongylodes L.

Not Listed -- Not Listed -- Leek

0270060

Allium porrum

15 Palm hearts, VS 0626 among others Raphia 

spp.; Cocus nucifera L.;

Borassus aethiopicum 

Mart.; Salacca edilis 

Reinw.

Not Listed -- Palm hearts

0270090

Euterpa oleracea, Cocos 

nucifera, Bactris 

gasipaes, daemonorops 

schmidtiana

16 Not Listed -- Prickly-pear Opuntia ficus-indica (L.) 

Mill.

Not Listed --

17 Rhubarb, VS 0627 Rheum rhaponticum L. Rhubarb Rheum x hybridum Murray Rhubarb

0270070

Rheum x hybridum

18 Not Listed -- Udo Aralia cordata Thunb. Not Listed --

19 Witloof chicory 

(sprouts), VS 0469

Cichorium intybus L., var.

foliosum Hegi; green, red 

and white cultivars

Radicchio (red 

chicory), Crop 

Group 4, Leaf 

petiole subgroup

Cichorium intybus Witloof

[listed under Leaf 

vegetables and fresh 

herbs]

Cichorium intybus L., var.

foliosum

20 Not Listed -- Zuiki Colocasia gigantea

(Blume) Hook. f. 

Not Listed --
Page	

24

ATTACHMENT 1. CHEMSAC PROPOSAL, MAY 5, 2010
Page	

25

AND

UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C. 20460 

OFFICE OF CHEMICAL SAFETY AND

 POLLUTION PREVENTION

MEMORANDUM

DATE: May 5, 2010

SUBJECT: Crop Grouping – Joint Proposal I: Options for Revising the Leafy 

Vegetable Crop Group 4 [40 CFR § 180.41 (c) (5)] and the Brassica 

Leafy Vegetable Crop Group 5 [(40 CFR § 180.41 (c) (6)]. 

PC Code: NA DP Barcode: NA

Decision No.: NA Registration No.: NA

Petition No.: NA Regulatory Action: Crop Grouping 

Regulation

Risk Assessment Type: None Case No.: NA

TXR No.: NA CAS No.: NA

MRID No.: NA 40 CFR: 180.41 (c) (5) and 180.41 (c) (6) 

FROM: Bill Barney, Crop Grouping Manager Chairman, ICGCC

Tracy Switek, Assistant Coordinator

IR-4 Project Headquarters

AND 

Bernard A. Schneider, Ph.D., Senior Plant Physiologist

Chemistry and Exposure Branch 

Health Effects Division (7509P) 
Page	

26

THROUGH: William Donovan, Ph.D. and Michael Doherty, Ph.D., Chairpersons

HED Chemistry Science Advisory Council (ChemSAC)

Health Effects Division (7509P) 

TO: ChemSAC,

Denise MacGillivray, PMRA, and 

Barbara Madden, Minor Use Officer, RD (7505P)

cc: IR-4 Project, Jerry Baron, Dan Kunkel, Debbie Carpenter, and Van Starner.

BACKGROUND AND ACTION REQUESTED:

As part of the Crop Grouping revision effort, William P. Barney, Crop Grouping 

Project Coordinator and Tracey Switek, Assistant Coordinator, USDA Interregional 

Research Project No. 4 (IR-4) have been researching the revision of Crop Group 4, Leafy

Vegetables, except Brassica vegetables and its subgroups and the Brassica leafy 

vegetable crop group 5 and its subgroups. During discussions with Bernie Schneider, and 

various members of the International Crop Grouping Consulting Committee several 

suggestions have come up which IR-4 would like to have ChemSAC review and provide 

their expert suggestions prior to the further development of these crop groups. 

IR-4 feels that these proposed changes would help us harmonize the crop groups 

more closely with Codex, provide flexibility to the growers, and more accurately reflect 

the pesticide residue levels on these vegetable crops. 

There are three proposals for ChemSAC to consider, and for discussion purposes 

we will list the current Crop Groups 4 and 5 in Appendix I. Appendix II shows all the 

possible changes that could occur to the Crop group 4 Leafy Vegetable, while Appendix 

III shows all the possible changes that could occur to the Crop group 5 Brassica Leafy

Vegetable.

IR-4 Proposal 1: ‘Transfer the Brassica Leafy Vegetable Subgroup 5B to Crop 

Group 4 (Leafy Vegetables except Brassica Vegetables) to form a new Subgroup 4C

(Leafy Brassica Vegetables) and rename Group 4 as Leafy Vegetable and Crop 

Group 5 as the Head and Stem Brassica Vegetable Group’.

Leafy vegetables and Brassica leafy vegetables are grouped separately in the U.S. 

crop grouping system. However, non-Brassica leafy vegetables and Brassica leafy

vegetables are similar to each other in growth pattern and leaf exposure. Brassica leafy

vegetables more closely resemble non-Brassica leafy vegetables in this manner than they

do with Crop Subgroup 5A the Brassica head and stem vegetables with which they are 

currently grouped. One option considered was to combine the two leafy vegetables into 

one subgroup, however, after comments from a member of the ICGCC as well as 

consulting with IR-4 weed scientist Dr. Marija Arsenovic, grouping these vegetables 
Page	

27

together within a single subgroup was found to be undesirable due to potentially differing 

actions of some herbicides on leafy Brassicas verses other leafy (non-Brassica) crops. 

Another option would be to make a separate Leafy Brassica greens subgroup 4C. 

This subgroup would make Group 4 more comparable to the Codex Group 013, Leafy 

vegetables (including Brassica leafy vegetables). Codex has long grouped all leafy

vegetables together and this move would allow our system to harmonize more closely 

with theirs, while still maintaining the integrity of existing herbicide registrations and 

allowing for registrations on a single subgroup for those herbicides which would 

otherwise be impractical for use on the entire group. 

The similarity of these two existing subgroups is borne out by a comparison of 

existing tolerances. Based on the existing tolerances shown in Tables 1, 2 and 3 on crop 

subgroups 4A, 5A, and 5B it is clear that the levels of residues found in Subgroup 5B 

(Leafy Brassica greens) are closer to the levels of the same chemical found in Subgroup 

4A (Leafy Greens) than those of Subgroup 5A (Brassica Head and Stem Vegetables). 

Moving the members of the Brassica Leafy Vegetables into group 4 would allow for 

greater accuracy when setting tolerances for crop groups 4 and 5. This proposed move 

has received support from members of the ICGCC, particularly due to the recent practice 

of growing Brassica and non-Brassica leafy vegetables together for “baby greens” and 

salad mixes. 

Table 1. Comparison of tolerances between Crop Subgroup 4A (Leafy greens), 

Subgroup 5A (Head and stem Brassica), and Subgroup 5B (Leafy Brassica greens).

Existing tolerances by subgroup

Subgroup:

Chemical: 4A 5B 5A

Cyprodinil 30 10 1

Fludioxonil 30 10 2

Methoxyfenozide 30 30 7

Spiromesifen 12 12 2

Tebufenozide 10 10 5

Triflumazole 35 40 8
Page	

28

Table 2. Comparisons between the Leafy Vegetable subgroups 4A, 5B, and 5A. 

Comparison of subgroup tolerances between leafy 

vegetables and Brassica vegetables

0

5

10

15

20

25

30

35

40

45

Cyprodinil

Fludioxonil

Methoxyfenozide

Spiromesifen

Tebufenozide

Triflumazole

Chemical

p

p

m

4A

5B

5A

Table 3. More Visual Comparisons between the Leafy Vegetable subgroups 4A, 5B 

and 5A. 

Comparision of subgroup tolerances between leafy

vegetables and Brassica vegetables

0

5

10

15

20

25

30

35

40

45

Cyprodinil

Fludioxonil

Methoxyfenozide

SpiromesifenTebufenozide

Triflumazole

Cyprodinil

Fludioxonil

Methoxyfenozide

SpiromesifenTebufenozide

Triflumazole

Cyprodinil

Fludioxonil

Methoxyfenozide

SpiromesifenTebufenozide

Triflumazole

4A 5B 5A

ppm
Page	

29

ChemSAC Recommendation for Proposal 1:









IR-4 Proposal 2: ‘Add Stalk and Stem vegetables (currently orphans) to existing 

Subgroup 4B (Leaf Petioles) to form a new Subgroup 4B (Stalk, Stem, and Petiole 

Vegetables)’:

An amended Subgroup 4B would be comparable to Codex Group 017, Stalk and 

Stem Vegetables. The proposal to add stalk and stem vegetables to the existing leaf 

petiole subgroup was made to more closely harmonize with Codex. The Codex Stalk and 

Stem group contains several petiole crops, including celery and rhubarb, which are 

already members of Subgroup 4B. 

It seems to be preferable to add the stalk and stem vegetables to the existing 

subgroup, rather than to form a new separate crop group for stalk, stem, and petiole 

vegetables because many leafy vegetables are also used as stalk, stem, or petiole crops. 

In some cases the petioles and the leafs are used as separate and distinct commodities, 

and in others the plant is harvested as a stalk vegetable when very young and later is 

harvested as a leafy vegetable. In these cases, if stalk, stem, and petiole vegetables were 

in a separate crop group, a large number of these crops would also have to be Crop Group 

4, which would add a level of complexity to setting tolerances on these groups. 

Although there was not enough available data to perform a comparison on the 

existing tolerances of the stalk and stem vegetables and the petiole vegetables, the 

pesticide exposure for these crops should be very similar to each other based on the 

morphology of the structures involved. 

ChemSAC Recommendation for Proposal 2:








Page	

30

IR-4 Proposal 3: ‘Option Either Add a New Subgroup Aquatic Vegetables (4D) to 

the Leafy Vegetable Group 4 or Establish an Entirely New Crop Group Called 

Aquatic Vegetable Crop Group’.

Either making an aquatic vegetables subgroup or establish an entirely new 

Aquatic Vegetable crop group would allow for inclusion of those vegetables grown either 

partially or totally submerged. Although Codex currently places aquatic leafy vegetables 

in the same group with other leafy vegetables, we feel that these crops would be exposed 

to different pesticide use patterns. This is due to the distinctive challenges in applying 

pesticides to an aquatic system that are not present in land based agricultural systems, as 

well as to the difference that water makes in the quantity of residues found. 

Placing these crops in a separate subgroup or group would accommodate the 

different use patterns that might be required for applications on these aquatic crops as 

well as the different levels of residue that might be found due to the presence of large 

amounts of water in the system. 

Placing the aquatic vegetables in a separate subgroup would allow registrants not 

wishing to pursue tolerances on aquatic vegetables due to different registration issues to 

still seek tolerances for subgroups 4A, 4B, or 4C.

Also placing the aquatic vegetables in a new crop group would allow the group to expand 

beyond simply aquatic leafy vegetables to include other kinds of aquatic vegetables 

which might share similar challenges in crop protection and use patterns.

We seek ChemSAC recommendation in regards to the placement of the aquatic 

vegetables as either a separate crop group or a subgroup of Crop Group 4. 

ChemSAC Recommendation for Proposal 3:








Page	

31

APPENDIX I: THE CURRENT CROP GROUP 4 LEAFY VEGETABLE, 

EXCEPT BRASSICA AND CURRENT CROP GROUP 5 BRASSICA LEAFY 

VEGETABLES FOR REFERENCE PURPOSES:

CURRENT CROP GROUP 4 LEAFY VEGETABLE, EXCEPT BRASSICA:

Group Subgroups 4A 

and 4B

Representative 

Commodity Commodities

Crop Subgroup 4A: 

Leafy greens

Head lettuce, leaf 

lettuce, and spinach

Amaranth; arugula; chervil; 

chrysanthemum, edible-leaved; 

chrysanthemum, garland; corn salad; 

cress, garden; cress, upland; 

dandelion; dock; endive; lettuce; 

orach; parsley; purslane, garden; 

purslane, winter; radicchio; spinach; 

spinach, New Zealand; spinach, vine.

Crop Subgroup 4B: 

Leaf petioles Celery

Cardoon; celery; celery, Chinese; 

celtuce; fennel, Florence; rhubarb; 

Swiss chard

And 

CURRENT CROP GROUP 5 BRASSICA LEAFY VEGETABLES

Group Subgroups 5 A 

and 5B

Representative 

Commodity Commodities

Crop Subgroup 5A: 

Head and stem Brassica

Broccoli or 

cauliflower, and 

cabbage

Broccoli,; Chinese broccoli; Brussels 

sprouts; Cabbage; Chinese cabbage, 

napa; Chinese mustard cabbage; 

cauliflower; cavalo broccoli; kohlrabi

Subgroup 5B: Leafy 

Brassica greens Mustard greens

Broccoli raab; Chinese cabbage, bok 

choy; collards; kale; mizuna; mustard 

greens; mustard spinach; rape greens
Page	

32

APPENDIX II. POSSIBLE CHANGES TO CROP GROUP 4 LEAFY VEGETABLE.

Revised Group 4: Leafy 

Vegetables 

Representative 

Commodity Commodities1

Revised Subgroup 4A: Leafy 

Greens Leaf lettuce and spinach 

Alexanders; amaranth; amaranth, Chinese; 

arugula; aster, Indian; beet, leaves; 

bellflower, Chinese; bitter melon (leaves); 

blackjack; cassava (leaves); cat’s whiskers; 

celtuce (leaves); chervil; chicory (radicchio 

leaves and Belgian endive); chipilin; 

chrysanthemum, edible-leaved; 

chrysanthemum, garland; corn salad; cosmos; 

cowpea; cress, garden; cress, upland; 

dandelion; dock; dokudami; ebolo; endive; 

fameflower; feather cockscomb; fern, edible; 

foo yip; good-king-henry; gourd, edible 

(leaves); grains of selim; hibiscus, sunset; 

honewort; huauzontle; jute; lambsquarter; 

lettuce; lettuce, bitter; lettuce, head; lettuce, 

leaf; maca (leaves); mallow; marshmarigold; 

milk thistle; mugwort, white; nettle, 

nightshade, African; okra (leaves); orach; pak 

waan; paragrass; parsley; parsnip (leaves); 

pennywort, Asiatic; pepper leaf; perilla; 

primrose, English; pumpkin (leaves); 

pumpkin, fluted (leaves); purslane, garden; 

purslane, winter; radish (leaves); radish, 

Oriental (leaves); rampion (leaves); rhodiola; 

rocket, wild; roselle (leaves); salsify (leaves), 

salsify, black (leaves) spinach; spinach, 

buffalo; spinach, Malabar (formerly spinach, 

vine), spinach, Tanier; spinach, New 

Zealand; sweet potato, leaves; Swiss chard, 

leaves, Ullucu, leaves; velvet plant; violet, 

Chinese; watercress, leaves; yam, true, leaves

Revised Subgroup 4B: Stalk, 

Stem, and Leaf Petiole 

Vegetables 

Celery 

Agave (stalk); alexanders (petiole); arracacha 

(stems); asparagus; asparagus, sea; bamboo 

(shoots), burdock, edible; cardoon; celery; 

celery, Chinese; celtuce (stem); fennel, 

Florence; fuki; garlic (stalk); kale, sea;

knotweed; mioga; rhubarb; Swiss chard 

(petioles), udo, watercress (above-ground 

rhizome functioning as a stem)

New Subgroup 4C: Brassica 

Leafy Vegetables Mustard greens

Broccoli raab; cabbage, Chinese (bok choy); 

collards; kale; mizuna; mustard greens; 

mustard spinach; rape greens

New Subgroup 4D: Aquatic 

Leaf Vegetables

Or

New Crop Group: Aquatic 

Vegetables

Water spinach

Bamboo, water; caltrop, water; cattail, 

common; dropwort, water; euryale; lotus 

leaves; spinach, water; watershield, white 

snowflake 

1: All commodities in these subgroups are subject to changes or additions pending further research. 
Page	

33

APPENDIX III. POSSIBLE CHANGES TO CROP GROUP 5 BRASSICA LEAFY 

VEGETABLE TO BECOME HEAD AND STEM BRASSICA GROUP. 

Head and Stem 

Brassica Group 5 - 10

Representative 

Commodity Commodities

No Subgroups

Broccoli or 

cauliflower, and 

cabbage

Broccoli,; Chinese broccoli; Brussels 

sprouts; Cabbage; Chinese cabbage, 

napa; Chinese mustard cabbage; 

cauliflower; cavalo broccoli; kohlrabi
Page	

34

ATTACHMENT 2. CHEMSAC MINUTES, MAY 19, 2010
Page	

35

Subject: Minutes of the 05/19/2010 ChemSAC Meeting 

To: HED’s Chemistry Interest Group

From: HED’s Chemistry Science Advisory Council (ChemSAC)

Attendees: Will Donovan (Chair), Thurston Morton (Minutes), Chris Olinger, Tom 

Bloem, Bill Drew, George Kramer, Meheret Negussie, Mike Doherty, Bernie Schneider, 

Beth Holman, Rick Loranger, Debra Rate, Dave Soderberg, Dennis McNeilly, Julie Van 

Alstine, Bonnie Cropp-Kohlligian, Doug Dotson, Barbara Madden, Andy Ertman, Ideliz 

Negron, and P. Yvonne Barnes.

Via telephone:

PMRA – Monica Lee and Denise MacGillivray

IR-4 – Tracy Switek, Bill Barney, and Kathryn Homa 

1. Minutes of 5/12/10. Approved with minor editorial comments. Concerning the last 

item of the minutes, Chris Olinger noted that all U.S. registrations of methamidophos 

have been cancelled (personal email communication, J. Schnackenbeck to C. Olinger, 

5/19/2010). 

2. [Item 2 omitted]

3. Crop Grouping proposals for possible options to revise the Leafy Vegetable Crop 

Group 4 and the Brassica Leafy Vegetable Crop Group 5 as well as create new a 

new crop group named the Leafy, Tree, and Vine Vegetable Crop Group (B. 

Schneider and IR-4). Tracy Switek, USDA IR-4 presented the two proposals.

Note that the following is not a request for approval of new crop groups but rather a 

request for feedback about some ideas for how to best revise groups 4 and 5 and/or add 

new crop group(s)/subgroup(s). The intent is that ChemSAC feedback might assist in the 

development of proposals that may be submitted at a later time.
Page	

36

IR-4 Proposal 1 considered options for revising the Leafy Vegetable and 

Brassica Leafy Vegetable Crop Groups. Option 1 proposes to transfer the Brassica Leafy

Vegetable Subgroup 5B to Crop Group 4 (Leafy Vegetables except Brassica Vegetables) 

to form a new Subgroup 4C (Leafy Brassica Vegetables) and rename Group 4 as Leafy

Vegetable and Crop Group 5 as the Head and Stem Brassica Vegetable Group. Table 1 

shows the proposed new changes to Crop Group 4 Leafy Vegetable, and Table 2 shows 

all the possible changes that could occur to the Crop Group 5 Brassica Leafy Vegetable. 

The leafy vegetables and Brassica leafy vegetables are grouped separately in the U.S. 

crop grouping system. However, non-Brassica leafy vegetables and Brassica leafy

vegetables are similar to each other in growth pattern and leaf exposure. Brassica leafy

vegetables (Subgroup 4B) more closely resemble non-Brassica leafy vegetables in this 

manner than they do Crop Subgroup 5A (the Brassica head and stem vegetables) with 

which they are currently grouped. The two options are to either 1) combine the Brassica 

leafy vegetables with the leafy vegetables into one subgroup or 2) make a separate Leafy

Brassica Greens Subgroup 4C. This subgroup would make Group 4 more comparable to 

the Codex Group 013, Leafy Vegetables (including Brassica leafy vegetables). Codex 

has long grouped all leafy vegetables together and this move would allow our system to 

harmonize with this group more closely. The similarity of these two existing subgroups 

is borne out by a comparison of existing tolerances and use patterns. Based on a 

comparison of crop subgroups 4A, 5A, and 5B it is clear that the established tolerance 

levels in Subgroup 5B (Leafy Brassica Greens) are much closer to the levels of the same 

chemical found in Subgroup 4A (Leafy Greens) than those of Subgroup 5A (Brassica 

Head and Stem Vegetables). Thus moving members of the Brassica Leafy Vegetables 

into Group 4 would allow for greater accuracy when setting tolerances for both crop 

Groups 4 and 5. 

ChemSAC Recommendation for Proposal 1:

ChemSAC felt that moving the Brassica Leafy Vegetable Subgroup 4B into the 

Leafy Vegetable Group 4 would be justified by keeping it as a separate subgroup in the 

Leafy Vegetable Group 4 (Table 1). Also, ChemSAC felt that Crop Group 5 could be 

renamed the Head and Stem Brassica Vegetable Group if the Leafy Brassica Subgroup is 

moved to Crop Group 4 (Table 2). ChemSAC also recommended that further research 

into a possible Subgroup 4C: Brassica Leafy Vegetables should be made into the 

representative commodity being either mustard greens or kale to avoid trade irritants with 

Canada. 

IR-4 Proposal 2 discussed possibility of adding the stalk and stem vegetables 

(currently orphans) to the existing Subgroup 4B (Leaf Petioles) to form a new Subgroup 

4B (Stalk, Stem, and Petiole Vegetables). An amended Subgroup 4B would be 

comparable to Codex Group 017, Stalk and Stem Vegetables. This proposal to add stalk 

and stem vegetables to the existing Leaf Petiole Subgroup was made to more closely 

harmonize with Codex. The Codex Stalk and Stem Group contains several petiole crops, 

including celery and rhubarb, which are already members of Subgroup 4B. IR-4 thought 

it would be preferable to add the stalk and stem vegetables to the existing subgroup, 

rather than to form a new separate crop group for stalk, stem, and petiole vegetables 
Page	

37

because many leafy vegetables are also used as stalk, stem, or petiole crops. In some 

cases the petioles and the leafs are used as separate and distinct commodities, and in 

others the plant is harvested as a stalk vegetable when very young and later is harvested 

as a leafy vegetable. In these cases, if stalk, stem, and petiole vegetables were in a 

separate crop group, a large number of these crops would also have to be Crop Group 4, 

which would add a level of complexity to setting tolerances on these groups. 

ChemSAC Recommendation for Proposal 2:

ChemSAC agrees that combing the stem and stalk vegetables into the Leaf 

Petioles Subgroup 4B is a good idea. Also, ChemSAC agreed that the stalk, stem and 

petiole vegetables could be a separate crop group similar to Codex. However, there 

needs to be more available data to perform a comparison on the existing tolerances of the 

stalk and stem vegetables with the petiole vegetables. The pesticide exposure for these 

crops should be similar to each other based on the morphology of the structures involved. 

More data are needed before recommending celery and or asparagus as a representative 

commodity. Barbara Madden, RD, volunteered her staff to help gather comparisons of 

tolerance and use pattern data for celery and asparagus. 

IR-4 Proposal 3: Either add a new subgroup Aquatic Vegetables (4D) to the Leafy 

Vegetable Group 4 or establish an entirely new crop group, namely, Aquatic 

Vegetable Crop Group.

Either making an aquatic vegetables subgroup or establishing an entirely new 

Aquatic Vegetable crop group would allow for inclusion of those vegetables grown either 

partially or totally submerged in water. Although Codex currently places aquatic leafy

vegetables in the same group with other leafy vegetables, we feel that these crops would 

be exposed to different pesticide use patterns. This is due to the distinctive challenges in 

applying pesticides to an aquatic system that are not present in land based agricultural 

systems, as well as to the difference that water makes in the quantity of residues found. 

Placing these crops in a separate subgroup or group would accommodate the 

different use patterns that might be required for applications on these aquatic crops as 

well as the different levels of residue that might be found due to the presence of large 

amounts of water in the system. 

IR-4 is seeking ChemSAC recommendation in regards to the placement of the 

aquatic vegetables as either a separate crop group or a subgroup of Crop Group 4. 

ChemSAC Recommendation for Proposal 3:

ChemSAC in general recommends that aquatic vegetables should be in a separate 

crop group rather than making it a separate subgroup in the Leafy Vegetable Crop Group 

4. This would recognize its unique growing conditions over conventional land grown 

leafy vegetables, and avoid exceptions to the Leafy Vegetable Group 4 since one aquatic 

vegetable would have to be a representative commodity in Crop Group 4. ChemSAC 
Page	

38

also recommends considering what aquatic crop makes the best representative 

commodity instead of water spinach. Seaweed was also named as a possible aquatic 

crop. 

TABLE 1: POSSIBLE CHANGES TO CROP GROUP 4-10 LEAFY VEGETABLE.

Revised Group 4-10: Leafy 

Vegetables 

Representative 

Commodity

Commodities being researched and 

ChemSAC Notes

Revised Subgroup 4A: Leafy 

Greens Leaf lettuce and spinach List of commodities deleted for the minutes. 

Revised Subgroup 4B: Stalk, 

Stem, and Leaf Petiole 

Vegetables 

Celery or Asparagus 

proposed

List of commodities deleted for the minutes. 

ChemSAC agrees with combing the stem and 

stalk vegetables into a crop subgroup 

provided more information is developed for 

residue comparisons in both of these crops. 

New Subgroup 4C: Brassica 

Leafy Vegetables Mustard greens or kale

Current commodities are: Broccoli raab; 

cabbage, Chinese (bok choy); collards; kale; 

mizuna; mustard greens; mustard spinach; 

rape greens.

ChemSAC agrees that the Brassica leafy 

vegetable subgroup 5B could be transferred 

to crop group 4C. Further research should be 

made into the representative commodity 

being either mustard greens or kale to avoid 

trade irritants with Canada. 

New Subgroup 4D: Aquatic 

Leaf Vegetables

Or

New Crop Group: Aquatic 

Vegetables

Water spinach

Bamboo, water; caltrop, water; cattail, 

common; dropwort, euryale water; lotus 

leaves; spinach, water; watershield, white 

snowflake 

ChemSAC recommends further investigation 

into an appropriate representative crop, and 

addition of other aquatic crops such as taro 

leaves and seaweed. Also, ChemSAC favors 

a new crop group for aquatics over it being a 

separate crop subgroup in crop group 4. 
Page	

39

TABLE 2: POSSIBLE CHANGES TO CROP GROUP 5 BRASSICA LEAFY 

VEGETABLE TO BECOME HEAD AND STEM BRASSICA GROUP 5 -10. 

Head and Stem 

Brassica Group 5-10

Representative 

Commodity Commodities

No Subgroups

Broccoli or 

cauliflower, and 

cabbage

Broccoli,; Chinese broccoli; Brussels 

sprouts; Cabbage; Chinese cabbage, 

napa; Chinese mustard cabbage; 

cauliflower; cavalo broccoli; kohlrabi

IR-4 Proposal IR-4: Establish an entirely new crop group separate from the Leafy 

Vegetable Group 4 and the Brassica Leafy Vegetable Group 5 that would contain 

Edible Leaves of Trees, Shrubs, and Vines.

In the course of researching the revision of Crop Group 4, Leafy Vegetables 

(except Brassica vegetables) and its subgroups, many new crops were discovered or 

proposed for inclusion that either do not fit the traditional definition of leafy vegetables, 

or do not fit into the existing subgroups (Crop Groups 4 or 5 or any of its subgroups). 

The existing members of Crop Group 4 are all relatively small, herbaceous plants grown 

as vegetables for their leaves or petioles. However, there are many economically and 

nutritionally valuable leafy vegetable crops which do not fit this description. Many of 

these are trees, shrubs, or very large vines which are valued for their edible leaves (see 

Table 3 for what the crop group may look like). Although they are technically leaf 

vegetables, they can be expected to require very different pesticide use patterns and 

exhibit different residues than the smaller, low to the ground herbaceous plants which 

currently make up Crop Group 4: Leafy Vegetables (except Brassica Leafy Vegetables) 

and Crop Subgroup 5B Leafy Brassica Greens. Their uses also may vary some from 

salad type vegetables such as banana leaves that are wrapped around food and cooked, 

and grape leaves which are used widely in Mediterranean cooking and filled with rice 

before cooking and eaten whole. IR-4 would like ChemSAC advice regarding formation 

of this proposed new crop group.
Page	

40

TABLE 3: Proposed New Crop Group - Leafy Tree, Shrub, and Vine Vegetable.

ChemSAC Recommendation for Proposal 4:

In general ChemSAC was opposed to establishing a new crop group for Edible 

Leaves of Trees, Shrubs, and Vines because the proposed commodities may be too 

variable in use patterns and too minor to be internationally traded, making the selection 

of a standard representative commodity for all these unique types of growth problematic. 

However, with increasing availability of ethnic crops in U.S. stores (particularly Asian, 

Hispanic, Caribbean, and Middle Eastern), analysis of food consumption trends is 

recommended before keeping these crops as distinct orphans.

Group Name Proposed Representative 

Commodity Proposed Commodities

Leafy Tree, Shrub, and 

Vine Vegetables Group Grape, leaves

Agathi; banana, leaves; 

banana, Abyssinian; 

baobab, bitterleaf; chaya; 

Chinese toon; goji, leaves; 

grape, leaves; horseradish 

tree; papaya, leaves
Page	

41

ATTACHMENT 3. SYMPOSIUM PROPOSAL 
Page	42

Root and Tuber and Leafy Vegetables

Workgroup # 1

IR-4/USDA Crop Grouping Symposium

7-8 October 2002

Arlington, Virginia

Chair: Dan Kunkel

Co-Chairs: Tom Bloem, Hong Chen, Doug Dotson, Mary Lamberts, Yuen-Shaung NG, Ray Ratto.

Workgroup #1’s mission was to review, evaluate and validate established Crop Groups 1, 2, 3, 4, 5, and

the proposed Crop Group A to include additional crops.

 

 Note: The established Crop Groups reflected the US EPA’s 40 CFR 180.41, Health Canada’s Pest Management 

Regulatory Agency’s Directive 98-02 and Mexico’s Crop Grouping System which are identical. 
Page	43

Proposed Crop Group A: Stalk and Stem Vegetables

Current Crop Group

US = Miscellaneous Canada = None Codex = VS Mexico = None

Author’s Commodity List (Greenbook)

Greenbook monograph number follows the crop name Validate: 

Y/N

Airpotato (006) – NOXIOUS WEED NO

Artichoke/globe (030) Y

Asparagus (035) Y

Bamboo (042, 253) Y

Japanese knotweed (302) Y

Palm heart (432) Y

Udo (627) Y

Water bamboo (643) MOVE TO AQUATIC STALK AND STEM VEG. 4C Y

Subgroups (Proposed) for Crop Group ‘A’:

Aa – Stem (Proposed)

Ab – Stalk and Stem (Proposed)

Proposed Subgroups for Crop Group A

Subgroup : Aa, Stem Subgroup (Proposed)

Rep. Commodities Commodities Validate:Y/N

Asparagus Airpotato; Asparagus; Bamboo; Japanese knotweed; Palm heart; Udo; Water Bamboo Y

Proposed Subgroup : Ab, Stalk and Stem Subgroup (Proposed)

Rep. Commodities Commodities Validate:Y/N

Asparagus and Artichoke Artichoke; Airpotato (COVERED UNDER YAM); Asparagus; Bamboo; Japanese 

knotweed; Palm heart; Udo; Water Bamboo

Y
Page	44

Workgroup Worksheet

Workgroup #: ___1_______________ Crop Group: ___A (Stalk and Stem Vegetables)__

Additions to Proposed Crop Groups and Subgroups

Common Name Scientific Name Group/Subgro

up Placement

Rep Crop Edible Part Person(s) 

Requesting

Comments Validate

:Y/N

A.1 Bamboo Shoot Bambusoideae spp. 

(Poaceae)

A Asparagus Young shoots H. Chen Y

A.2 Chinese Toon Toona sinensis

(Meliaceae)

A Asparagus Young shoots H. Chen AI

A.3 Common 

Cattail

Typha latifolia

(Typhaceae)

A

AQUATIC

Artichoke Buds H. Chen SEE 4C Y

A.4 Euryale Euryale ferox

(Nymphaeaceae)

A

AQUATIC

Asparagus Young leaf 

stalks

H. Chen SEE 4C Y

A.5 Water Bamboo Zizania latifolia/Z. 

caduciflore

(Poaceae)

A

AQUATIC

Asparagus Stems H. Chen SEE 4C Y

A.6 Wild Rice

STEM

Zizania aquatica

(Poaceae)

A

AQUATIC

Asparagus Stems H. Chen SEE 4C

MONOGRAPH 681

STEMS

Y

A.7 Asparagus Asparagus officinalis

(Liliaceae)

A Asparagus Spear A. Schreiber 

(WA)

Is Group 4 better?

NO

Y

A.8 Artichoke, 

Globe

Cynara cardunculus

(Asteraceae)

A Artichoke Buds IR-4 Monograph 031 Y

A.9 Agave Agave spp.

(Agavaceae)

A Artichoke Base of plant IR-4 COVERED BY OTHER 

CROP GROUP ‘M’, OR 

CUCURBITS

Y

ADDITIONS TO PROPOSED CROP GROUP A BY WORKGROUP #1

JAPANESE 

KNOTWEED

POLYGONUM 

CUSPIDATUM

A ASPARAGUS YOUNG 

STEM

MIYAZAKI MONOGRAPH 302 Y

LOTUS STEM NOLUMBO NUCIFERA A ASPARAGUS STEM M. 

BRAVERRNA

N

MONOGRAPH 347 Y

MIOGA, BUD ZINGIBER MIOGA 4B AND CG A ASPARAGUS FLOWER 

BUDS AND 

YOUNG 

SHOOTS

S. MIYAZAKI GARNISH USE Y

NOPAL CACTI IN 

CACTI GROUP. 

REP. 

PRICKLY PEAR SEE PROPOSED 

CROP GROUP M

Y

WG #1.6 12/16/02
Page	45

ATTACHMENT 4. MONOGRAPHS, PROPOSED STALK, STEM AND LEAFY PETIOLE 

VEGETABLES
Page	46

1. Agave [maguey, century plant, lechuguilla, tula ixtle, mescal (TULL 1999)]

Asparagaceae

Agave spp.

2. Agave is a large genus of monocots native to the American southwest, Mexico, and parts of 

Central and South America. Many of the species are edible in some way and nearly all are useful 

for fiber. Characteristically, the plant grows in a large rosette with long, tough and thick leaves 

that taper to a point, often have spines around the margins, and appear to spring directly out of the 

ground. The most commonly grown species for human consumption are A. americana, A. 

angustifolia, and A. tequilana, but many others are eaten, either grown or collected from the wild. 

Size and other characteristics vary greatly by species, but some types may have rosettes up to 4 m 

(13 ft) across with leaves nearly 1.8 m (6 ft) in length. Agaves are monocarpic, growing for many 

years before they flower a single time and then die. In some species, the flower stalk may reach 

up to 7.9 m (26 ft) in height, usually with large yellow or white flowers borne in a spike. In many 

species the root, thick central stem, and flower stalk are edible, although they must be well roasted 

first. The flowers are also edible in many species, and the seeds are occasionally eaten as well. 

Care should be taken prior to use, as the juice of the leaves of some species can cause contact 

dermatitis and cut leaves and other parts of the plant should be handled only with gloves prior to 

being dried or cooked. The leaves and roots of many species contain high levels of saponins, and 

sometimes can be used for soap. Aside from its major use as a source of fiber, arguably the most 

famous usage of agave is for the sap of its flower stalk, which may be fermented in mezcal or 

tequila (depending on the species used) or processed into agave “nectar”, a popular natural 

sweeter. Prior to consuming any part of a wild agave, care should be taken to ensure a positive 

species identification, as not all species are edible even after cooking and there is significant 

variation within each species (MANSFELD, EAT THE WEEDS, TULL 1999, PLANTS FOR A 

FUTURE, WIKIPEDIA, ARMY 2009).

3. Crop Data: 

a. Season, flowering: Typically spring, after anywhere from 10 to 60 years of growth (EAT 

THE WEEDS, WIKIPEDIA).

b. Cultivation: Most agave grows best in desert scrub climates in tropical and sub-tropical 

regions, although some species can be found in more humid regions and in pine forests. 

Agave can tolerate temperate climates as well, although it grows extremely slowly and may 

not flower for a very long time, if at all. It is often grown in the U.S. and Europe as an 

ornamental (TULL 1999, WIKIPEDIA).

c. Availability in the marketplace: Agave products, such as tequila and nectar, are nearly 

ubiquitous around the world. Agave stems, stalks, roots, or flowers are mainly consumed on 

a local level or found in local markets where they are grown or harvested from the wild. 

d. Preparation for cooking: The flower stalk may be cut, usually prior to full bloom, and 

roasted and eaten as a vegetable. The central stem with root attached (known as the heart) is 

also roasted prior to eating. A traditional method is to remove the leaves, dig a pit around 

the plant, fill it with coals, and slow-roast it for many hours before digging it up and eating 

it. The flowers may be boiled and are often served with eggs for breakfast. The sweet sap 

from the flower stalk may be fermented to produce pulque, mezcal, or tequila (depending on 

the species of origin and type of processing) or processed into agave nectar which is used as 

a home and commercial sweetener. The juice of some species, extracted by cutting the bud 

in the center of the rosette to form a basin in which the sap collects, may be consumed fresh 

and is known as aguamiel (EAT THE WEEKS, WIKIPEDIA, TULL 1999).

e. Nutritional aspects: No data.

f. Medicinal aspects: Many traditional medicinal uses in Central and South America 

(PLANTS FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.: Primarily Texas, Arizona, New Mexico, Nevada, Utah, and Southern 

California (PLANTS, MANSFELD, WIKIPEDIA).
Page	47

5. Other production regions: Mexico, Central America, and northern South America 

(MANSFELD, TULL 1999).

6. Use: Liquor, medicinal, fiber, food thickener, stem vegetable, root vegetable, sweetener, soap 

making, housing, musical instruments, ornamental, needles and pins for sewing (MANSFELD, 

WIKIPEDIA, TULL 1999, PLANTS FOR A FUTURE).

7. Part(s) of plant consumed: Flower stalk, flowers and sap.

8. Portion analyzed/sampled: Flower stalk and sap. 

9. Classifications: 

a. Authors Class: Stalk, stem and petiole vegetables

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry.

d. EPA Crop Definition: None

10. References: GRIN, MANSFELD, EAT THE WEEDS, TULL 1999, PLANTS FOR A 

FUTURE, WIKIPEDIA, ARMY 2009, PLANTS.

11. Production Map: EPA Production Regions 3, 4, 6, 8, 9, 10, and 13 (PLANTS).

12. Plant Codes:

a. Bayer/EPPO Code: No specific entry. 
Page	48

035

1. Asparagus [asperge, espárrago, espargo, esparraguera, garden asparagus, oranda-kiji-kakushi, 

Spargel (GRIN)]

Asparagaceae

Asparagus officinalis L. (Syn: Asparagus caspius Hohen., Asparagus longifolius Fisch. ex 

Steud., Asparagus officinalis var. caspius (Hohen.) Asch. & Graebn., Asparagus officinalis

subsp. officinalis, Asparagus polyphyllus Steven ex Ledeb.)

2. An herbaceous perennial, native to east-central Europe, but now widely cultivated and escaped 

throughout much of the temperate world. Asparagus plants may reach 1.5 m (4.9 ft) in height 

during the growing season and die back completely after frost. The leaves are scale-like and 

reduced, with tiny modified stems growing needle-like from the axils, giving the entire plant a 

feathery appearance. The tiny flowers (4.5-6.5 mm/0.18-0.26 in long) are bell shaped and green to 

white. The plant grows new from a crown of rhizomes underneath the ground each spring. The 

asparagus “spears” are a highly prized vegetable, and are really the very young shoots cut before 

leaves or branches have a chance to develop. Mature asparagus plants have feathery foliage 

referred to as ferns. There are three main kinds of asparagus: green (which is the most common in 

the U.S.), white (which is green asparagus that has been blanched using mounded dirt or plastic to 

cover the growing stems), and purple (which is considered to have a sweeter and more delicate 

flavor than green). Asparagus is grown both commercially and in home gardens, and is 

economically important in several countries. It has been known as a vegetable since ancient times 

(at least 600 B.C.) and was likely used medicinally long before its culinary uses were discovered 

(MARKLE, MANSFELD, SCHNEIDER 2001, TOENSMEIER, WIKIPEDIA, EPICUREAN, HU 

2005).

3. Crop data: 

a. Season, emergence of spears to harvest: About a week for green and purple asparagus. 

Spears first emerge in early spring. Harvest continues for up to 90 days (MARKLE, 

EPICUREAN).

b. Cultivation: Three methods are used to establish an asparagus bed: transplanting one 

year old crowns, direct-seeding in the field, and transplanting 8-12 week old seedling plants. 

The underground portion consists of stems or rhizomes, and the edible aerial stems grow 

upward from them. Young "crowns" consisting of roots and rhizomes are grown from seed 

planted in beds and transplanted to the field. Fields with good care will produce for up to 15 

years or longer. The tender, succulent aerial stems are cut for 2 to 3 months as they emerge 

in spring. Then cutting stops and they are allowed to grow to nourish the underground part 

for the following year's crop. Cutting may be deep in the soil with just the tip emerging for 

"white" or near the soil surface when spears are 6 to 8 inches high for green asparagus. Allmale varieties are preferred, as males typically produce longer and yield better than female 

plants. A mutually beneficial companion to tomatoes (MARKLE, EPICURIAN, 

TOENSMEIER, WIKIPEDIA, MANSFELD).

c. Availability in the marketplace: Common in the U.S., Europe, Asia, parts of N. Africa, 

and New Zealand. The green variety is most common in the U.S., although purple varieties 

are available. White asparagus is a favorite in Europe (blanched by covering with soil, 

mulch or polytunnels) (MANSFELD, TOENSMEIER, WIKIPEDIA).

d. Preparation for cooking: Asparagus should be used as soon as possible after being cut. 

The white variety must be peeled before use, as it develops a tough and bitter skin during 

the blanching process. Asparagus can be prepared in nearly any manner and is often boiled, 

fried, made into soups and stews, cooked and used in salads, roasted, microwaved, and stirfried. Asparagus is also often canned. It has a very short cooking time, and long cooking 

should be avoided to prevent the breakdown of flavor and texture (EPICUREAN, 

SCHNEIDER 2001, MANSFELD).

e. Nutritional aspects: High in fiber (WIKIPEDIA).
Page	49

f. Medicinal aspects: Various folk remedies; a diuretic and laxative (MANSFELD).

g. Crop Photos:

4. Production in U.S.: In 2005, 54,000 acres (21,852 hectares) total and 99,428 tons (90,200 

tonnes). California is the primary producer with approximately 55,116 tons (50,000 tonnes) 

annually. Other big producing states include Michigan, Washington, Oregon, New Jersey, and 

Utah (WIKIPEDIA, EPICUREAN).

5. Other production regions: Top producing countries in 2005 were China (6,510,000 

tons/5,906,000 tonnes) and Peru (227,109 tons/206,030 tonnes) (WIKIPEDIA).

6. Use: Cooked vegetable, canned vegetable, medicinal (MARKLE)

7. Part(s) of plant consumed: Spears (young stems)

8. Portion analyzed/sampled: Spears (young stems)

9. Classifications: 

a. Authors Class: Stalk, stem and petiole vegetables

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: 017, Stalk and stem vegetables, VS 0621, Asparagus

d. EPA Crop Definition: None

10.References: GRIN, MARKLE, MANSFELD, WIKIPEDIA, EPICUREAN, SCHNEIDER

2001, TOENSMEIER, PLANTS.

11.Production Map: All EPA Crop Production Regions except Region 3 (PLANTS).

12.Plant Codes:

a. Bayer/EPPO Code: ASPOF
Page	50

042

1. Bamboo [bamboo shoots, ohe, choke-sun, take-noko (MARKLE)]

Poaceae (alt. Gramineae)

Arundinaria spp.

Bambusa spp. including B. blumeana; B. multiplex; B. oldhamii; B. textilis

Chimonobambusa spp.

Dendrocalamus spp., including D. asper; D. beecheyana; D. brandisii; D. giganteus; D. 

laetiflorus and D. strictus

Gigantochloa spp. including G. albociliata; G. atter; G. levis; G. robusta

Nastus elatus

Phyllostachys spp.

Thyrsostachys siamensis

Thyrsostachys oliverii

2. A woody, perennial, evergreen grass found throughout much of Asia, the Pacific, and parts of 

Africa. A huge group with incredible variability; some species grow over 30.5 m (100 ft) tall, 

while others remain relative small and shrub-like. All species have a woody, jointed stem and 

lanceolate, entire, alternate leaves. The stem is usually dark green and shiny, and the leaves light 

green to yellow green. The flowers are inconspicuous and small. The group ranges from tropical 

species which grow in jungles, to frost tolerant species which colonize the Himalayas. Bamboo is 

also the fastest growing plant in the world, with some species able to grow a total of 4 ft (121 cm) 

in a 24-hour period, and have even been measured growing 3.3 ft (1 m) in the space of an hour. 

Many species are economically important, and most have shoots which are edible when young and 

which form an important part of many Asian diets. In addition, the seeds of several species are 

valued as a famine food. The genera listed above are those mostly commonly cultivated or 

gathered for food use. However, there are over 70 genera of bamboo and 1,000 species, and the 

full uses of each species may not be well understood. Uses other than food include construction, 

paper, cord, household implements, animal fodder, and many more. Lately use in textiles has 

increases as bamboo fabric has become more popular in the West (MARKLE, MANSFELD, 

WIKIPEDIA, SCHNEIDER 2001, PLANTS FOR A FUTURE).

3. Crop data: 

a. Season, harvest: Shoots emerge in early spring and can generally only be harvested for 

one month before the last shoot are too tough to be edible (MARKLE, WIKIPEDIA).

b. Cultivation: Depending on the species bamboo can tolerate cool temperate climates, 

although the majority of species are tropical or subtropical. It can grow in most soils as long 

as it has plenty of water, and tends to be invasive and difficult to get rid of due to its thick 

culms and extensive system. Can be propagated by seed, sown at surface, but more 

commonly by division. Clumping bamboos are extremely productive. D. asper can 

produce 60 shoots a year, with 2-3 pounds of edible core on each shoot. The culms are 

often used in construction, and have a lifespan of 5-7 years. Culms for commercial use 

should be harvested at the peak of growth, 3-5 years old (WIKIPEDIA, TOENSMEIER, 

PLANTS FOR A FUTURE).

c. Availability in the marketplace: Can be bought canned throughout much of the world. 

Fresh is usually limited to areas near where it is cultivated.

d. Preparation for cooking: Young shoots are usually cooked, although some species can be 

eaten fresh. Other species contain toxins and need to be cooked with several changes of 

water before they are safe to eat. It is important to properly identify the species of bamboo 

before cooking is attempted. The shoots are used in stir-fries, soups, curries, and stews as a 

vegetable. They may also be pickled or fermented and used as a condiment. The sap of the 

young stalks may be made into a wine or a soft drink. The pith of very young stalks may 
Page	51

also be pickled. The seeds are pickled, candied, or used for making beer (WIKIPEDIA, 

MANSFELD, SCHNEIDER 2001).

e. Nutritional aspects: The shoots are high in vitamins and fiber, low in protein, 

carbohydrates and fats; some species contain cyanide and should be cooked with care 

(WIKIPEDIA, TOENSMEIER).

f. Medicinal aspects: Used in traditional Chinese and Indian medicines for various ailments 

(WIKIPEDIA).

g. Crop Photos:

4. Production in U.S.: Hawaii, Puerto Rico, California, Washington state (MARKLE).

5. Other production regions: Throughout the tropics, much of Asia and the Pacific 

(MANSFELD).

6. Use: Vegetable, condiment, liquor, beverage, tea, animal fodder, ornamental, barrier, building 

material, cloth, paper, household utensils, flooring, furniture, roofing, tools, shoes, rope, packing 

material, charcoal production, musical instruments, containers, medicinal (MANSFELD, 

WIKIPEDIA).

7. Part(s) of plant consumed: Tender shoots; seeds a famine food. 

8. Portion analyzed/sampled: Tender shoots.

9. Classifications: 

a. Authors Class: Stalk, stem and petiole vegetables

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: 017, Stalk and stem vegetables, VS 0622, Bamboo shoots

d. EPA Crop Definition: None

10.References: GRIN, MARKLE, MANSFELD, WIKIPEDIA, TOENSMEIER, PLANTS FOR A 

FUTURE, SCHNIEDER 2001.

11.Production Map: No specific entry

12. Plant Codes:

a. Bayer/EPPO Code: No specific entry
Page	52

102

1. Burdock, Edible [bardana, bardana-maior, bardane comestible, edible burdock, glouteron, 

gobo, grande bardane, great burdock, große Klette, lampazo mayor, lapa, lappa, niu bang zi 

(GRIN)]

Asteraceae (alt. Compositae)

Arctium lappa L. (Syn: Arctium edule Beger, Arctium majus Bernh., Lappa edulis Siebold 

ex Miq., Lappa major Gaertn, Lappa officinalis All.)

2. A hardy, biennial plant, reaching up to 6.6 ft (2 m) tall. Probably native to Asia but now found 

throughout much of the temperate world, including the U.S, where it is considered a weed. 

Burdock grows thickly, and is much branching with large, alternating, cordiform leaves, which are 

borne on a long petiole and are hairy underneath. The clusters of prickly purple flowers grow in 

terminal clusters on each branch. The fruit is an achene, which is surrounded by a burr-like 

capitula, which sticks to the fur of animals for dispersal. It has a very long, thin, tapering taproot. 

The tops die down in the winter and new growth springs from the root. Burdock was much used 

as a vegetable in Europe during Medieval times, but has since fallen out of favor and its primarily 

cultivated and consumed in Japan in other parts of Asia. The root is the primary part valued, but 

the young stalks and leaves are also consumed, like asparagus and spinach. The peeled stem is 

also eaten (MARKLE, MANSFELD, PLANTS FOR A FUTURE, HU 2005, WIKIPEDIA, 

SCHNEIDER 2001, LARKCOM, DIET AND HEALTH).

3. Crop data: 

a. Season, planting to harvest: Two to four weeks for young shoots and leaves. Mature 

roots can be harvested from about 21⁄2 to 10 months after seeding, depending on climate and 

size of root (MARKLE).

b. Cultivation: Propagation by seed and often will self-sow as it tends to be weedy. For 

best results, soak overnight and sow in seed tray, then transplant seedlings to field before 

taproot can develop. Can grow in most soils, full sun to partial shade. Space 10-23 cm (4-9 

in) apart, or 5-7.6 cm (2-3 in) apart within rows spaced 30.5 cm (12 in) apart. Requires little 

care after planting, although mulching will keep the weeds down. Can be planted in early 

spring for harvest in fall, or in fall for spring or early summer harvest. Autumn planting 

should be done as late as possible to prevent bolting before winter (PLANTS FOR A 

FUTURE, LARKCOM).

c. Availability in the marketplace: Roots common in Asian markets in the U.S. and abroad; 

quite common in Japan and Korea. Stems and other parts of plant available in parts of 

Europe, particularly Italy, or gathered from the wild anywhere. 

d. Preparation for cooking: Very young roots may be eaten raw, but older roots are more 

often peeled and cooked. May be steamed, boiled, or fried and used as a typical root 

vegetable. The root may also be cut into strips and dried for later use. The root is used to 

produce a sweetener suitable for use by diabetics, and is used to make a popular soft drink in 

the UK. Roots have a mild flavor when young, which grows stronger as the plant ages. If 

the root has a bitter flavor, soaking before use is recommended. The young leaves may be 

eaten raw or cooked, like spinach, and have a mucilaginous texture when cooked. The 

young stalks and branches are also eaten raw or cooked, preferably after peeling. The 

petioles are used as a substitute for cardoon, and the flower stalks are peeled for the white 

pith inside, which is tender and delicate, and usually steamed or boiled and served like 

asparagus. The seeds can be sprouted and eaten like bean sprouts or pressed to produce an 

edible drying oil (SCHNEIDER 2001, LARKCOM, DIET AND HEALTH, MANSFELD, 

PLANTS FOR A FUTURE). 

e. Nutritional aspects: The root is 45% starch, called inulin, which can be made into a 

sweetener for diabetics. The root is also high in dietary fiber, calcium, and potassium 

(WIKIPEDIA, PLANTS FOR A FUTURE).
Page	53

f. Medicinal aspects: Much used as a medicinal plant, particularly in traditional Chinese 

medicine and as a home remedy in parts of Europe, mainly as a general detoxifier and 

diuretic (DIET AND HEALTH, MANSFELD).

g. Crop Photos:

4. Production in U.S.: Naturalized and weedy in North America, but cultivated as a root crop in 

Hawaii (MARKLE, MANSFELD).

5. Other production regions: Japan, China, Java, parts of Europe (mainly medicinal in Europe) 

(MANSFELD). 

6. Use: Root vegetable, leaf vegetable, stalk vegetable, sprout, oil, sweetener, medicinal 

(MANSFELD, LARKCOM, PLANTS FOR A FUTURE).

7. Part(s) of plant consumed: Young stems and leaves; roots.

8. Portion analyzed/sampled: Young leaves and stems; roots.

9. Classifications: 

a. Authors Class: Root and tuber vegetables; Stalk, stem and petiole vegetables.

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1A and 1B); Leaves 

of root and tuber vegetables crop group 2.

c. Codex Group: 016, Root and tuber vegetables, VR 0575, Burdock, greater or edible

d. EPA Crop Definition: None

10.References: GRIN, MARKLE, MANSFELD, PLANTS FOR A FUTURE, WIKIPEDIA, 

SCHNEIDER 2001, LARKCOM, DIET AND HEALTH.

11.Production Map: No entry

12.Plant Codes:

a. Bayer/EPPO Code: ARFLA
Page	54

125

1. Cardoon [cardoni, cardi, cardo, artichoke, artichoke thistle, globe artichoke, Scotch thistle, 

Scottish thistle, cardon d'Espagne, artichaut commun, Gemüseartischocke, Kardone, Artischocke, 

alcachofra, cardo de comer, alcachofa, alcaucil (GRIN, MARKLE)]

Asteraceae (alt. Compositae)

Cynara cardunculus L. (Syn: Cynara scolymus L.)

2. Cardoon is a prickly perennial native to the Mediterranean and cultivated since ancient times. It 

is closely related to globe artichoke. Growth is up to 1.8 m (6 ft) with large pinnate leaves bearing 

sharp spines. The thickened leaf petioles are eaten as a vegetable. They are usually tied up before 

harvest to blanch the inner stems and thus reduce the bitterness, and they are nearly always eaten 

cooked. The raw petioles are very bitter, but are eaten in some places, particularly after being 

marinated. The flower buds may be eaten much like artichokes. Cardoon was once an extremely 

important vegetable in Europe, known by the Romans and by the ancient Greeks. It is much less 

popular today but remains a common vegetable in Spain and Italy, as well as some cultivation in 

Asia and South America. In addition to its use as a vegetable, cardoon is a source of vegetable 

rennet used to make vegetarian and vegan cheeses. The root is edible and may be eaten like 

parsnip. The seeds are a source of oil which is under investigation for use as biodiesel. Cardoon 

can be highly invasive and is considered a weed in California and Australia (MARKLE, 

RUBATSKY, MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE). 

3. Crop data:

a. Season, seeding to harvest: 4 to 5 months (MARKLE).

b. Cultivation: Tolerates most soil types and requires full sun. Leaf stalks are bundled 

before harvest in order to blanch the petioles and make them more desirable (PLANTS FOR 

A FUTURE, RUBATSKY).

c. Availability in the marketplace: Rare in the U.S. but can be found in ethnic markets and 

gourmet stores. More common in Europe, Japan, and Brazil.

d. Preparation for cooking: All parts of the plant are cooked, usually by boiling (PLANTS 

FOR A FUTURE).

e. Nutritional aspects: No data.

f. Medicinal aspects: Used in herbal medicine for liver and gall bladder ailments (PLANTS 

FOR A FUTURE).

g. Crop Photos:

4. Production in U.S.: No data; considered invasive weed in California (WIKIPEDIA).

5. Other production regions: Italy, Spain, Japan, Iran, Southeast Asia, and Brazil (MANSFELD).

6. Use: Cooked or marinated vegetable, medicinal, oil, rennet (PLANTS FOR A FUTURE).

7. Part(s) of plant consumed: Flower buds, petioles, roots occasionally. 

8. Portion analyzed/sampled: Petiole and flower buds. 

9. Classifications: 

a. Authors Class: Stalk, stem and petiole vegetables

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica vegetables) 

(4B)

c. Codex Group: 017, Stalk and stem vegetables, VS 0623, Cardoon

d. EPA Crop Definition: None

10.References: GRIN, CODEX, MARKLE, MANSFELD, RUBATSKY, WIKIPEDIA, PLANTS 

FOR A FUTURE, PLANTS.

11.Production Map: EPA Crop Production Regions 10, 11, and 12 (PLANTS).

12. Plant Codes:

a. Bayer/EPPO Code: CYUCA
Page	55

138

1. Celery [(Celery seed, Apio, Quin cai, Stalk celery) bleekselderij, céleri a côtes, céleri blanche, 

Bleichsellerie, Staudensellerie, Stielsellerie, sedano da coste, aipo, apio bastardo, apio blanco, apio 

borde (GRIN)]

Apiaceae (alt. Umbelliferae)

Apium graveolens var. dulce (Mill.) Pers.

2. Celery is grown for the thick, succulent leaf stalks or petioles the first year which are esteemed 

as salad and to a lesser extent as a cooked vegetable. The leaves rise from a crown at ground 

level. Leaf stems are up to 30 cm (1 ft) long, with the greatly compound leaf blades extending an 

additional foot during growth. Plants are usually started in beds, but seed may be field sown in 

cool climates. Outer leaves develop first and to largest size, inner leaf stems are smaller and more 

succulent. Formerly most of the celery was blanched by placing heavy paper or boards against 

each side of the rows to exclude most of the light. At present, green or non-blanched celery is 

mainly marketed. Outermost leaves, particularly if the stems are very coarse or scarred, are 

frequently removed before packing. Plants must be grown rapidly for most succulent and 

desirable quality. As a condiment, the seeds of celery are used either as the whole seeds or ground 

and mixed with salt in celery salt. For seed production, celery plants are exposed to cold, mainly 

by overwintering in mild climates. They then develop the seed stalks, 0.6-0.9 m (2-3 ft) tall. 

Seeds are numerous in compound umbels. The small seeds are flattened and broader than long 

(MARKLE).

3. Crop Data:

a. Season, seeding to field planting: 2 1⁄2 to 3 months; field planting to harvest, 3 to 4 

months for fresh celery (MARKLE).

b. Cultivation: For seed production, celery plants are exposed to cold, mainly by 

overwintering in mild climates, then harvested by pulling the plants, allowing them to dry, 

then threshing.

c. Availability in the marketplace: Commonly available throughout U.S. and Europe 

(MARKLE). 

d. Preparation for cooking: As a vegetable celery stalks are used whole or chopped for use 

in dishes such as soups or stews. Celery seed is dried and used whole as a spice. 

e. Nutritional aspects: No data.

f. Medicinal aspects: No data.

g. Crop Photos:

4. Production in U.S.: 11,735 hectares (29,000 acres) producing 833,702 tonnes (919,000 tons) of 

fresh celery in 2007 (USDA 2008a).

5. Other production regions: Grows in temperate regions, particularly grown in India (FAROOGI 

2005). 

6. Use: Vegetable, seasoning, salad (MARKLE). 

7. Part(s) of plant consumed: Mainly petioles and celery seed.

8. Portion analyzed/sampled: Untrimmed leaf stalk (petiole) for fresh. For seed: celery seed.

9. Classifications:

a. Authors Class: Stalk, stem and petiole vegetables; Crop Group 19: Herbs and Spices 

(Subgroup 19C: Seed Spice).

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica vegetables) 

(4B); Herbs and spices (19B). (Representative Commodities) (seed).

c. Codex Group: 017, Stalk and stem vegetables, VS 0624, Celery; 027 (HH 0624) Herbs, 

HH 0624, Celery leaves; 057, Dried herbs, DH 0624, Celery leaves, dry; 028, Spices, HS 

0624, Celery seed.

d. EPA Crop Definition: Celery = Florence fennel (sweet anise, sweet fennel, finochio) (fresh 

leaves and stalks only).

10. References: GRIN, CODEX, MARKLE, FAROOGI 2005, UDSA 2008a.

11. Production Map: EPA Crop Production Regions 3, 5, 6 and 10.
Page	56

12. Plant Codes:

a. Bayer/EPPO Code: APUGD
Page	57

139

1. Celery, Chinese [smallage, leaf celery, soup celery, cutting celery, celeri a couper, kintsai, 

heung kunn, cutting celery, snij selderij, céleri petit, Schnittsellerie, sedano da taglio, apio de 

cortar (GRIN, MARKLE)]

Apiaceae (alt. Umbelliferae)

Apium graveolens L. var. secalinum (Alef.) Mansf.

2. A biennial plant, typical grown as an annual. Probably native to Europe and grown in Europe, 

Egypt, and Asia since antiquity. Closely resembles the wild celery, with thinner, hollow leafstalks 

and a more pungent flavor than European celery. Chinese celery has a branching rather than 

bunching habit, which makes it easier to harvest individual leafstalks. The leaves are flat and 

lobed, with jagged edges, and the whole plant may reach up to 1.2 ft (37 cm) in height. The stems 

may be dark green, yellow, or pale green to white and are sometimes blanched by piling dirt 

around the base. Mainly grown for its strongly aromatic leaves and stalks which are cut like 

parsley, the whole plant top is often chopped up for use. Rarely if ever eaten fresh, Chinese celery 

is an important Chinese and Vietnamese vegetable that adds flavor to dishes such as soups and stir 

fries. The leaves themselves may be used as a culinary herb, and both the leaves and stalks can be 

dried for later use (LARKCOM, MANSFELD, MARKLE, CHINESE FOOD, EVERGREEN 

SEEDS). 

3. Crop Data:

a. Season, seeding to harvest: Six weeks to first harvest. Stalks may be harvested 

individually or the whole top cut just above ground level so that regrowth can occur and 

harvests can continue for several months as long as the weather remains cool (LARKCOM). 

b. Cultivation: Require moist, fertile soil and cool temperatures to prevent it from bolting. 

Best planted in spring, although summer crops may yield an autumn harvest if conditions 

are favorable. In hot weather requires shade. May be overwintered in some areas. Will 

often self-seed, but can also be directly sown or started indoors before the last frost. 

Germinates best in cool conditions, moist soil, and with seeds uncovered and in the light 

(LARKCOM, EVERGREEN SEEDS).

c. Availability in the marketplace: Available in Asian markets in the U.S. Found also in 

Europe, though mostly replaced by parsley as a herb and stalk celery as a vegetable. 

Common in Asia, particularly China and Vietnam. 

d. Preparation for cooking: Boiled or used as a potherb (LARKCOM).

e. Nutritional aspects: No data.

f. Medicinal aspects: No data. 

g. Crop Photos:

4. Production in U.S.: Difficult to determine as reports may combine Chinese celery and stalk 

celery. See: Celery (above). 

5. Other production regions: China and Europe (MANSFELD).

6. Use: Vegetable and seasoning (LARKCOM, MARKLE).

7. Part(s) of plant consumed: Leaves and stalks.

8. Portion analyzed/sampled: Leaves and stalks.

9. Classifications:

a. Authors Class: Stalk, stem and petiole vegetables

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica vegetables) 

(4B).

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, LARKCOM, MANSFELD, CHINESE FOOD, EVERGREEN 

SEEDS

11.Production Map: No specific entry.

12. Plant Codes:

a. Bayer/EPPO Code: APUGS
Page	58

334

1. Celtuce [celery lettuce, stem lettuce, asparagus lettuce, nen jing wo ju, Chinese lettuce,

Spargelsalat (GRIN, MARKLE)]

Apiaceae (alt. Umbelliferae)

Lactuca sativa var. angustana L.H. Bailey

2. An annual herbaceous plant, originating in Southern China. Celtuce is a variety of lettuce that 

does not form heads but instead has a lush, thick leaf growth that bears a resemblance to bolted 

lettuce. It has a thick stem or flower stalk which harvested before the plant flowers and is prized 

as a vegetable, particularly in China. The stem is usually harvested at a length of around 5.9-7.9 in 

(15-20 cm) and a diameter of around 1.2-1.6 in (3-4 cm). The leaves are also edible, although old 

leaves may become bitter. Young leaves particularly are used in salad mixes, although the leaves 

are considered much less desirable than the stem due to the milky sap that forms soon after it 

matures. The flavor of celtuce is said to be delicate and unique, and the texture is crisp and tender. 

The stem is edible raw, but is usually cooked or pickled before eating. The stem should be peeled 

before consumption. Celtuce is a minor crop in the U.S., only having been introduced around 

1940, but is quite important in China and is the most popular variety of lettuce there (MARKLE, 

MANSFELD, HU 2005, WIKIPEDIA, GRIGSON 2007, SCHNEIDER 2001, UNIVERSITY OF 

CALIFORNIA 1998)

3. Crop Data:

a. Season, sowing and harvest: Sow from seed in fall, winter, or spring when mean 

temperatures are not likely to exceed 60 °F (15.6 °C). Plants are harvestable 3-4 months 

from sowing (UNIVERSITY OF CALIFORNIA 1998).

b. Cultivation: A cool season crop, although can tolerate warmer conditions once 

established. Does not germinate well in heat (optimum germination temperature is 59-68 °F 

/15-20 °C). Except special summer cultivars, most celtuces are sensitive to bolting in hot 

summer. Shortage of water and fertilizer as well as big day-night temperature difference 

may contribute to premature bolting. Recommended planting density is 7.9-10.2 in (20-26 

cm) between plants in a row. Prefers well drained, loamy soils and does not like acidic 

conditions. For commercial production, transplanting is recommended, although direct 

seeding is possible. Somewhat frost tolerant (UNIVERSITY OF CALIFORNIA 1998, 

AGROHAITAI, PLANTS FOR A FUTURE). 

c. Availability in the marketplace: Mostly found in Asian specialty markets in the U.S. and 

Europe, although very common in China. 

d. Preparation for cooking: Before going to market the lower leaves are usually removed 

leaving only the stem and a plume of young leaves at the top. The leaves and stem are 

separated and the leaves may be used fresh or cooked. The stem is usually peeled and may 

be eaten raw, but is more frequently chopped up and cooked by boiling or stir-frying. 

However, the vast majority of the celtuce grown in China is pickled and sold commercially 

(SCHNEIDER 2001, PLANTS FOR A FUTURE, GRIGSON 2007).

e. Nutritional aspects: Like all lettuce, a valuable source of vitamin A and folic acid 

(WIKIPEDIA).

f. Medicinal aspects: In Chinese herbal medicine used for stimulating hair growth, 

improving milk quality for nursing mothers, and in the treatment of kidney disease (HU 

2005).

g. Crop Photos:

4. Production in U.S.: No data, but some cultivation in Florida (MARKLE, UNIVERSITY OF 

CALIFORNIA).

5. Other production regions: China, Egypt (MARKLE).

6. Use: Vegetable, salad ingredient, pickling, medicinal (HU 2005, SCHNEIDER 2001, 

GRIGSON 2007).

7. Part(s) of plant consumed: Stem
Page	59

8. Portion analyzed/sampled: Stem

9. Classifications: 

a. Authors Class: Stalk, stem and petiole vegetables

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica vegetables) 

(4B)

c. Codex Group: 017, Stalk and stem vegetables, VS 0625, Celtuce

d. EPA Crop Definition: None

10. References: GRIN, CODEX, MARKLE, MANSFELD, WIKIPEDIA, HU 2005, GRIGSON 

2007, SCHNEIDER, UNIVERSITY OF CALIFORNIA 1998, PLANTS FOR A FUTURE, 

AGROHAITAI

11. Production Map: No specific entry

12. Plant Codes:

a. Bayer/EPPO Code: No specific entry, L. spp. is LACSS
Page	60

239

1. Fennel, Florence (bulb fennel, fino, Italian fennel, bulb anise, sweet fennel, sweet anise, 

fetticus, finocchio, finochio, carosella, Roman fennel, Gemüsefenchel (GRIN, MARKLE)]

Apiaceae (alt. Umbelliferae)

Foeniculum vulgare Mill. subsp. vulgare var. azoricum (Mill.) Thell. 

2. This plant is an annual, native to Europe but now grown in the U.S. The plant reaches 60-90 

cm (2-3 ft). It is cultivated for the thickened and enlarged leaf bases. These make a bulb-like 

structure just above the ground, up to 7.6-10.2 cm (3-4 in) long, and oval in cross section. By 

covering with soil, these are sometimes blanched. They have an aromatic and distinctive flavor, 

and are generally used as a boiled vegetable. The foliage is also used as an herb. All parts of the 

plant have an anise-like flavor. The seed-like fruits and root are occasionally used, and a tea may 

be made from the leaves. The essential oil is used as a food flavoring (MARKLE, MANSFELD, 

PLANTS FOR A FUTURE).

3. Crop data: 

a. Season: About 3 months for edible leaf base (MARKLE).

b. Cultivation: Hardy to zone 7, not frost tender. Prefers a dry, sunny position. Inhibits the 

growth of some other species around it (PLANTS FOR A FUTURE).

c. Availability in the marketplace: Common in the U.S. and Europe as a vegetable. 

d. Preparation for cooking: Most parts of the plant are used fresh; eaten raw or cooked 

(PLANTS FOR A FUTURE).

e. Nutritional aspects: No data. 

f. Medicinal aspects: Home remedy for digestive ailments (PLANTS FOR A FUTURE)

g. Crop photos: 

4. Production in U.S.: Grown in California and Florida (MARKLE).

5. Other production regions: Europe (MARKLE).

6. Use: Vegetable, seasoning, medicinal, essential oil (MARKLE, MANSFELD, PLANTS FOR 

A FUTURE).

7. Part(s) of plant consumed: Enlarged bulbous leaf bases, fresh leaves, flower heads; fruits 

rarely. 

8. Portion analyzed/sampled: Enlarged bulbous leaf base and leaves; fruits.

9. Classifications: 

a. Authors Class: Stalk, stem and petiole vegetables; Crop Group 19: Herbs and Spices 

(Subgroup 19A: Fresh Herbs; Subgroup 19B: Dried Herbs and Subgroup 19D: Fruit, Berry 

or Bud Spices)

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica vegetables) 

(4B); Herbs and spices (19B)

c. Codex Group: 009 (VA 0380) Bulb vegetables, VA 0380, Fennel, bulb.

d. EPA Crop Definition: Celery = Florence fennel (Sweet anise, Sweet fennel, Finochio) 

(fresh leaves and stalks only)

10. References: CODEX, GRIN, MARKLE, MANSFELD, PLANTS FOR A FUTURE 

11. Production Map: EPA Crop Production Regions 3 and 10 (MARKLE).

12. Plant Codes:

a. Bayer/EPPO Code: FOEVA
Page	61

1. Fuki [butterbur, fárfara japonesa, giant butterbur, japanische Pestwurz, japonesa, sweet 

coltsfoot (GRIN)]

Apiaceae (alt. Umbelliferae)

Petasites japonicus (Siebold & Zucc.) Maxim. (Syn: Nardosmia japonica Siebold & Zucc.)

2. Perennial dioeceous herb native to temperate eastern Asia. Tiny white, heavily scented flowers 

are borne in dense corymbs atop a heavily bracted scape, which appears in the spring before the 

leaves. The leaves are cordate/reniform, up to 2.6 ft (80 cm) across and borne on long, thick 

petioles which come out of a spreading rhizome in the ground and may cover large areas alongside 

rivers and in bogs. The petioles may reach up to 6.6 ft (2 m) and are valued as a vegetable, mainly 

in Japan and China. The leaves can be up to 16 inches wide, held 3-4 feet high. The flower buds 

are also consumed, and occasionally the flower stems (MANSFELD, HU 2005, WIKIPEDIA, 

PLANTS FOR A FUTURE, ANISKO, TOENSMEIER, KEMPER). 

3. Crop Data:

a. Season: Flowers emerge early in spring and bloom for 2-3 weeks; leaves follow 

(ANISKO, KEMPER).

b. Cultivation: Hardy to zone 4-5. Will grow in most types of soil, but requires constant 

moisture and does best in a rich loam. Cannot tolerate standing water. Full to partial shade; 

will wilt in full sun even when kept moist. Spreads rhizomatously and can become weedy if 

not contained. Propagated by seed (ANISKO, KEMPER, PLANTS FOR A FUTURE).

c. Availability in the marketplace: Mainly found in local markets in China and Japan. 

d. Preparation for cooking: The main part of the plant consumed is the long petiole, which 

is cooked much like rhubarb. It can be boiled, pickled, or preserved in miso. After boiling 

it can be baked, or used in winter soups. In Japan, it is traditionally salted and soaked in 

water before cooking to remove the “harshness”, or some of the bitter flavor. The flower 

buds may be eaten green with miso, or boiled in soy sauce (PLANTS FOR A FUTURE, 

MANSFELD, WIKIPEDIA).

e. Nutritional aspects: No data. 

f. Medicinal aspects: Various folk remedies; the juice is used as a remedy for snakebite in 

China (PLANTS FOR A FUTURE, HU 2005).

g. Crop Photos:

4. Production in U.S.: Grown as a home garden plant, mainly ornamental (KEMPER).

5. Other production regions: China, Japan, Korea, Russia (MANSFELD).

6. Use: Vegetable, medicinal, ornamental, ground cover, as umbrellas for children (KEMPER, 

PLANTS FOR A FUTURE).

7. Part(s) of plant consumed: Petioles, flower buds.

8. Portion analyzed/sampled: Petioles, flower buds. 

9. Classifications: 

a. Authors Class: Stalk, stem and petiole vegetables

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10. References: MANSFELD, HU 2005, KEMPER, WIKIPEDIA, TOENSMEIER, PLANTS 

FOR A FUTURE, ANISKO, GRIN, PLANTS.

11. Production Map: EPA Production Regions 11 and 12 (PLANTS)

12. Plant Codes:

a. Bayer/EPPO Code: PEDJA
Page	62

312

1. Kale, Sea [colewort, scurvygrass, halmyrides, Abyssinian kale, chou-marin, Meerkohl, couvemarinha, crambe-marinha, col marina (GRIN, MARKLE)]

Brassicaceae (alt. Cruciferae)

Crambe maritima L. (Syn: Crambe pontica Steven)

2. Sea kale is a large-leaved perennial about 3 ft (0.9 m) high and wide, native to the coasts of W. 

Europe, the Baltic Sea and the Black Sea, and occasionally found in North America. Sea kale 

resembles large silvery gray cabbages. Nearly all parts of the plant are edible, but the primary 

crop is the young shoots, which are eaten in the spring, like asparagus, and often blanched. The 

plant has floppy, blue green foliage, glabrous, and resembling true kale. The small, white, fourparted flowers are numerous, borne in loose heads in the spring, and are also edible. They are 

fragrant and flavorful. The fruit is a seed borne singly in a globular pod. Sea kale grows wild in 

maritime climates and is highly tolerant of salt and wind. It may be cultivated or gathered from 

the wild. Although declined in popularity from its high in the 1700-1800s, it is still grown in 

some places, particularly in Europe. The stalks are said to have a pleasant flavor similar to 

hazelnuts (MARKLE, MANSFELD, PLANTS FOR A FUTURE, LOCAL HARVEST, 

TOENSMEIER, CARTER 2007, WIKIPEDIA).

3. Crop Data:

a. Season, harvest: Harvested early in spring, as shoots emerge. The roots may be forced 

like Belgium endive and blanched. Shoots are harvested in 4 to 5 weeks at 6-9 inches 

(MARKLE, TOENSMEIER). 

b. Cultivation: Plants may be grown from seed or from root cuttings, and usually are given 

a year to become firmly established before any harvesting. The second year and thereafter 

the young, etiolated shoots are harvested when 4-8 in (10-20 cm) high. Usually they are 

blanched by covering the crown deeply with soil, through which the young shoots grow, or 

by otherwise darkening. The plant may produce for up to 10 years. Does best in a sunny 

position and neutral to alkaline conditions. Can succeed in poor soils and sand; salt and 

wind tolerant, although it does best in a rich, fertile soil. Susceptible to caterpillars, slugs, 

and snails (MARKLE, LOCAL HARVEST, PLANTS FOR A FUTURE, CARTER 2007).

c. Availability in the marketplace: In the U.S. mainly found in home gardens. Slightly 

more common in Europe where there is some commercial growth and trade. 

d. Preparation for cooking: Young shoots may be used like asparagus, usually cooked but 

sometimes used fresh in salads. They are most often steamed and if not overcooked they 

will retain a pleasant crispness. The root is also edible and can be roasted and eaten as a 

vegetable. It is rich in starch and sugar. The flower buds and heads are also cooked and 

eaten somewhat like broccoli, and are said to have a sweet flavor. The mature leaves can 

also be eaten, much like collards, although they can be tough and somewhat bitter (LOCAL 

HARVEST, PLANTS FOR A FUTURE, CARTER 2007).

e. Nutritional aspects: No data. 

f. Medicinal aspects: No data. 

g. Crop Photos:

4. Production in U.S.: Sea kale has been naturalized on the West Coast of North America 

(TOENSMEIER).

5. Other production regions: Native along shores of Western Europe, the Baltic Sea, and the 

Black Sea (MANSFELD, MARKLE).

6. Use: Stalk vegetable, like asparagus. Salads; leaves sometimes as potherb. Edible flower 

heads like broccoli. Root vegetable (LOCAL HARVEST, PLANTS FOR A FUTURE).

7. Part(s) of plant consumed: Young shoots.

8. Portion analyzed/sampled: Young shoots.

9. Classifications: 
Page	63

a. Authors Class: Stalk, stem and petiole vegetables

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, CODEX, MARKLE, MANSFELD, PLANTS FOR A FUTURE, 

TOENSMEIER, LOCAL HARVEST, CARTER 2007, WIKIPEDIA, PLANTS.

11. Production Map: EPA Production Regions 10 and 12 (PLANTS).

12. Plant Codes:

a. Bayer/EPPO Code: CRMMA
Page	64

319

1. Kohlrabi [stem turnip, colinabo, cabbage turnip, cabbage turnip, turnip cabbage, turnip kale, 

pie lan, chou rave, cavolo rapa, col rabano, dzulgigadubaetschu, couve-rábano, kol'rabi, col 

rábano, colinabo, colirrábano (GRIN, MARKLE)]

Brassicaceae (alt. Cruciferae)

Brassica oleracea L.var gongylodes L. (Syn: Brassica caulorapa (DC.) Pasq., Brassica 

gongylodes (L.) Mill., Brassica oleracea var. caulorapa DC.)

2. Kohlrabi is a cabbage relative, reaching about 2 ft (61 cm) tall and wide, known only in 

cultivation. It likely originated in northern Europe, but it grown over much of the world including 

mountainous areas of the tropics. The leaves resemble those of turnips or collards and grow 

directly out of a bulbous, swollen part of the stem, for which it is grown. The flowers are yellow 

and cross-shaped and the tiny black seeds are born in sickle-shaped pods contain many seeds each. 

The enlarged stem is typically harvested when 2-4 in (5.1-10.2 cm) across, and is most sweet and

tender when small. As the stem gets larger it becomes tougher and less desirable. Kohlrabi is 

extremely popular in parts of Europe, the Middle East, India, and China, and although it is less 

common elsewhere, it is still grown on some scale and available in many parts of the world. It is 

considered to be a versatile and highly underrated vegetable by many gardeners, as it is easy to 

grow, has a mild flavor, and is very nutritious. Although most kohlrabi is green in color, white 

and purple cultivars are not unusual (MARKLE, MANSFELD, SCHNEIDER, WIKIPEDIA, 

PLANTS FOR A FUTURE, LOCAL HARVEST, FLORIDATA).

3. Crop Data:

a. Season, seeding to harvest: About 2 months (MARKLE).

b. Cultivation: Plants are grown from seed, and must be grown rapidly for good quality 

stems. It is fairly tolerant of both heat and drought, and can tolerate temperatures down to 

10 °F (-12.2 °C). It is typically a cool season crop and can be sown in spring or autumn in 

temperate areas, and over winter in warmer climates. Does best in full sun but can tolerate 

some shade. Will grow in most soil types, preferably kept moist (PLANTS FOR A 

FUTURE, FLORIDATA, MARKLE).

c. Availability in the marketplace: Available in most large supermarkets or produce markets 

in the U.S.

d. Preparation for cooking: Although the primary crop is actually the swollen, bulbous, 

stem which grows above ground, it is prepared much like a root vegetable and is sometimes 

referred as such. The stems are typically peeled before use, although this may not be 

necessary for very small ones. It may be sliced and used fresh as a snack or appetizer with 

dip or a smear, grated and used in salads, either fresh or after being briefly blanched to 

sweeten it. It can be boiled, baked, fried, or steamed and may be cooked quickly to retain its 

crispness or slow roasted to obtain a softer texture. It is used in vegetables dishes, soups, 

casseroles, and stir-fries. The leaves may also be eaten and can be prepared much like kale 

or collards, but the tough petioles and mid-ribs should be removed and the flavor is not as 

desirable as other leaf crops. They should be blanched before consumption and may be 

tough. Very young leaves from thinning of kohlrabi plantings may be used as salad greens 

(SCHNEIDER 2001, PLANTS FOR A FUTURE, LOCAL HARVEST, FLORIDATA). 

e. Nutritional aspects: High in potassium, protein, and Vitamin A (FLORIDATA, PLANTS 

FOR A FUTURE).

f. Medicinal aspects: Leaf is considered a digestive and tonic (PLANTS FOR A FUTURE).

g. Crop Photos

4. Production in U.S.: Grown in many states of the U.S. including California, Oregon, 

Washington, New Jersey, and Florida (MARKLE, FLORIDATA). 
Page	65

5. Other production regions: Most of the world, particularly Canada, Mexico, W. Europe, China, 

the Mediterranean, India, and Hungary, and Germany (MARKLE, MANSFELD, SCHNEIDER 

2001, WIKIPEDIA).

6. Use: Cooked or raw vegetable, leaf vegetable, fodder (WIKIPEDIA, SCHNEIDER 2001).

7. Part(s) of plant consumed: Enlarged, bulb-like stem, after peeling and young leaves. Baby 

kohlrabi can be served whole. 

8. Portion analyzed/sampled: Bulbous stem and leaves.

9. Classifications: 

a. Authors Class: Stalk, stem and petiole vegetables

b. EPA Crop Group (Group & Subgroup): Brassica (cole) leafy vegetables (5A)

c. Codex Group: Brassica (cole or cabbage) vegetables, Head cabbages, Flowerhead 

Brassicas, VB 0405, Kohlrabi

d. EPA Crop Definition: None

10. References: GRIN, CODEX, MARKLE, MANSFELD, SCHNEIDER 2001, WIKIPEDIA, 

PLANTS FOR A FUTURE, LOCAL HARVEST, FLORIDATA. 

11. Production Map: EPA Crop Production Regions 10, 11 and 12 (MARKLE).

12. Plant Codes:

a. Bayer/EPPO Code: BRSOG
Page	66

432

1. Palm heart (Palm cabbage, Millionaire’s salad, Palmillo, Chou-palmeta, Hearts of palm, 

Palmeto, Spiny club palm)

Arecaceae (alt. Palmae)

Various species.

1. Peach Palm (peach palm, peach palm, palmier pêche, parépou, Pfirsichpalme, pupunha, 

gachipaes, masato, pejibaye , chonta, pijuayo)

Bactris gasipaes Kunth

1. Palmyra palm (doub palm, tala palm, toddy palm, wine palm, borasse, rônier, Lontaro, 

Palmyrapalme, broção, Palmira, boraço, boraso, palma Palmira)

Borassus flabellifera L. 

1. African fan palm (black-rum palm. borassus palm. deleb palm, rondier, Delebpalme, palmeiraabânico)

Borassus aethiopum Mart.

1. Coconut (Coconut palm, copra, cocotier, Kokospalm, khopar, coqueiro, coco-da-bahia, cocoda-praia, coqueiro-da-bahia, coqueiro-da-praia, cocotero, mnazi)

Cocos nucifera L.

1. Cabbage palm (assai palm, pinot, Kohlpalme, acai, açaí-do-Pará, açaizeiro, palmiteiro, 

palmito-açaí, uaçaí, asaí, euterpe)

Euterpe oleracea Mart. (Syn: Euterpe badiocarpa Barb. Rodr.)

1. Wine palm

Raphia spp.

1. Royal palm (Caribbee royal palm, South American royal palm)

Roystonea oleracea (Jacq.) O.F. Cook (Syn: Areca oleracea Jacq.)

1. Salak palm (Salak, snakefruit)

Salacca zalacca (Gaertn.) Voss (Syn: Calamus zalacca Gaertn. (basionym), Salacca 

edulis Reinw., Salakka edulis Reinw. ex Blume)

1. Saw palmetto (Scrub palmetto)

Serenoa repens (W. Bartram) Small (Syn: Chamaerops serrulata Michx., Corypha 

repens W. Bartram (basionym), Sabal dealbata hort. ex L. H. Bailey, Sabal serrulata

(Michx.) Nutt. ex Schult. & Schult. f., Serenoa serrulata (Michx.) G. Nicholson)

1. Cabbage palmetto (Blue palmetto, cabbage palm, chou palmist, Palmettopalme)

Sabal palmetto (Walter) Schult. & Schult. f. (Syn: Corypha palmetto Walter (basionym), 

Inodes palmetto (Walter) O. F. Cook, Inodes schwarzii O. F. Cook

2. Palm hearts or heart of palm is a vegetable harvested from the growing bud of certain palm 

trees. Harvesting of the inner core kills the tree. Cultivated peach palm has supplanted wild 

harvested palms in most producing countries, except for Brazil, where Euterpe species 

predominant. Peach palms are self-suckering and produce multiple stems, up to 40 on a plant. 

Harvesting of these stems does not destroy the plant. The peach palm, Bactris gasipaes, known in 

Ecuador as “chontadure” and in Costa Rica as “palmito” is most widely used for canning. This 

palm is the only domesticated palm in tropical America. See also the monograph for Peach Palm.

The Florida cabbage palm reaches a height of up to 90 feet at maturity, most are 10-20 feet tall, 

but it is the 8-10 feet palms that are cut for the heart or cabbage. The heart is the growing bud at 

the apex within and protected by the stem. The palm offers three potential products: Palm heart, 

the tender leaves above the palm growing point that are wrapped within the tender sheath of an 

older leaf; Palm stem, the tender stem portion immediately below the growing point; and Palm 

leaf, the tender leaves above the palm heart that are not wrapped within the tender sheath of the 

older leaf; of which only the heart is currently commercialized. “Sago” also comes from trunks of 
Page	67

certain palms. Sago is the powdered starch prepared from the pith and used as thickening agent in 

foods (WIKIPEDIA, MARKLE).

3. Crop Data:

a. Season, seeding to harvest: All palms are propagated by seed. Time to harvest is from 5 

to 10 years. Most palm trees are cut down to harvest the heart. For peach palm, under 

orchard cultivation with about 2,000 plants per acre, the palm is a multi-shoot palm with 

each clump yielding a harvestable stem to 4 feet from the base up to the lowest petiole 

every 9 to 15 months and can weigh about 20 pounds. Each stem can produce 0.5 pound 

of edible palm heart and 1 pound of edible stem (KAWATE 1997b). (MARKLE)

b. Cultivation: For heart-of-palm crops, plants should be grown in high density (> 5,000 

plants per hectare), high input stands, where standard spacing is 1 by 2 meters (3 by 7 

feet). Lime and sufficient amounts of nitrogen, phosphorous, and potassium should be 

applied to acidic soils (PERENNIAL, JANICK). 

c. Availability in the marketplace: Large quantities of heart-of-palm are exported to 

Europe and the United States each year (JANICK, VAN WYK).

d. Preparation for cooking: Heart of palm is typically eaten in salads.

e. Nutritional aspects: The heart-of-palm contains calcium oxalate crystals 

(PERENNIAL, JANICK, VAN WYK).

f. Medicinal aspects:

g. Crop Photos:

4. Production in U.S.: The cabbage palm grows wild in Florida in great abundance but 

authorization to cut it is required (STEPHENS 1988). Palmetto is native from North Carolina to 

Florida (NEAL 1965), especially south Florida (MARTIN 1979). Peach palm is cultivated in 

Hawaii.

5. Other production regions: Heart-of-palm production in Brazil was 20,000 hectares (49,421 

acres) in 2002; production in Bolivia was 3,000 hectares (7,413 acres); Costa Rica had 8,000 

hectares (19,768 acres) in production in 2002, and production in Colombia was 1,000 hectares 

(2,471 acres). The total Neotropical production area of heart-of-palm is greater than 43,000 

hectares (106,255 acres) (GRIN, JANICK).

6. Use: The heart is cut into thin slices and used fresh like cole slaw or in a tossed salad. “Hearts 

of palm” salad includes sliced palm heart, and dates or guava paste into a tossed salad. Palm heart 

is canned in Brazil. They can be pickled or canned.

7. Part(s) of plant consumed: The center core or cabbage of the plant is edible and creamy white. 

The edible part consists of the base of the young developing fronds or tender leaves from the 

meristem before they expand and green. Also the young unfolding leaves or fronds of Arenga

(sugar palms) are used as a green vegetable. The fruit (drupe) of the saw-palmetto is edible, 

recently, dried and used as a pharmaceutical extract (TANNER).

8. Portion analyzed/sampled: Palm heart 

9. Classifications: 

a. Authors Class: Stalk and stem vegetables

b. EPA Crop roup (Group & Subgroup): Miscellaneous

c. Codex Group: 017, Stalk and stem vegetables, VS 0626, Palm hearts, among others 

Raphia spp.; Cocus nucifera L.; Borassus aethiopicum Mart.; Salacca edilis Reinw

d. EPA Crop Definition: None

10. References: GRIN, MARTIN 1979, NEAL, STEPHENS 1988 (picture), TANNER, 

PERENNIAL, JANICK, KAWATE 1997b, VAN WYK, MARKLE, WIKIPEDIA.

11. Production Map: EPA Crop Production Regions 2, 3 and 13.

12. Plant Codes:

a. Bayer Code: BCTGA (Bactris gasipaes), BASFL (Borassus flabellifer), BASAE 

(Borassus aethiopum), CCNNU (Cocos nucifera), ETQOL (Euterpe oleracea), ROYOL 

(Roystonea oleracea), SABPA (Sabal palmetto), SERRE (Serenoa repens)
Page	68

492

1. Prickly-pear [(Chumbo, Barbary-fig, Indian-fig, Indian-fig prickly-pear, mission cactus, 

mission prickly-pear, smooth mountain prickly-pear, smooth prickly-pear, spineless cactus, sweet 

prickly-pear, tuberous prickly-pear, tuna cactus, boereturksvy, grootdoringturksvy, figuier d’Inde, 

figuier de Barbarie, Feigenkaktus, figo-da-Índia, figo-da-Espanha, figueira-da-Barbária, jamaracá, 

jurumbeba, orelha-de-onça, palma-de-gado, palma-gigante, chumba, chumbera, higuera, nopal de 

Castilla, nopal pelón, tuna, tuna de Castilla, tuna mansa (GRIN, MARKLE))]

Cactaceae

Opuntia ficus-indica (L.) Mill. [(Syn: Cactus decumanus Willd., Cactus ficus-indica L. 

(basionym), Opuntia amyclaea Ten., Opuntia cordobensis Speg., Opuntia decumana 

(Willd.) Haw., Opuntia ficus-indica var. gymnocarpa (F. A. C. Weber) Speg., Opuntia 

gymnocarpa F. A. C. Weber, Opuntia hispanica Griffiths, Opuntia maxima Mill., Opuntia 

megacantha Salm-Dyck, Opuntia paraguayensis K. Schum. (GRIN))] 

1. Prickly-pear, Texas [(chenille prickly-pear, Lindheimer prickly-pear, nopal prickly-pear, small 

round-leaf prickly-pear, klein rondeblaarturksvy, cacanapo (GRIN))]

Opuntia engelmannii Salm-Dyck ex Engelm. var. lindheimeri (Engelm.) B. D. Parfitt & Pinkava

[(Syn: Opuntia lindheimeri Engelm. (basionym) (GRIN))]

2. Opuntia ficus-indica is a large, segmented, branched, succulent, spiny shrub (cactus) that grows 

to a height of 2 to 5 meters (7 to 16 feet) and a width of 3 meters (10 feet). Native to Mexico. 

Domestication of the plant occurred over 9,000 years ago. Roots are shallow and measure 10 to 

20 centimeters (4 to 8 inches). A woody stem is formed from old pads or cladodes. Dull green to 

grey cladodes are large, flat, pad-like, succulent stem segments which are branched, leaf-like, 

oblong, ovate, or broadly obovate in shape, and 25 to 60 centimeters (10 to 24 inches) long by 20 

to 40 centimeters (8 to 16 inches) wide. Margins are entire. Cladodes can hold large amounts of 

water. New cladodes are produced in a single flush on the terminal cladodes in the spring. 

Cladodes contain areoles (similar to lateral buds) that are spaced a few centimeters apart and 

contain 1 to 6 white or yellowish spines (measuring 1 to 3 centimeters (0.4 to 1.2 inches) long) 

and glochids. Each cladode can contain a few hundred areoles. Each areole can produce one 

flower that occurs near the apex (perimeter) of a cladode. Yellow or orange flowers are solitary, 

large, cup-shaped, and range in size from 5 to 10 centimeters (2 to 4 inches) in diameter. Flowers 

open for only one day to limit water loss. Individual flowers contain both male and female 

reproductive organs, an inferior ovary that occurs beneath the perianth parts and spirally-arranged 

yellow stamens, 150 to 400 ovules, a thickened greenish style and a stigma. Flowers can be selfpollinated. Most fruit is produced on 1 year old cladodes at the top and periphery of the plant. 

Each cladode can produce 4 to 20 fruit. Purple, red-purple, yellow-orange, greenish-orange, 

greenish or red fruit is a berry that is pear-shaped, roundish, or barrel-shaped, and 4 to 10 

centimeters (1.6 to 4 inches) long by 4 to 9 centimeters (1.6 to 3.5 inches) in diameter. The skin 

contains spines and glochids. The pulp is red, red-purple, yellow-orange, or greenish in color, 

fleshy, watery, and succulent. The flavor is sweet to slightly acidic and resembles watermelon. 

Fruit contains 150 to 400 hard edible seeds that are similar in size and texture to those in grapes. 

Some countries regard the plant as an invasive noxious weed. 

Opuntia engelmannii var. lindheimeri is a thicket-forming, heavy-bodied shrub (cactus) that can 

grow to a height of 0.9 to 3 meters (3 to 9 feet) and a width of 1.5 to 2.4 meters (5 to 8 feet). 

Native to the U.S. The trunk is cylindrical and can be erect to spreading. Cladodes (joints) are 

green to bluish green in color, obovate, subcircular, round, oval or orbicular in shape, 

asymmetrical, flat, waxy, juicy, and 15 to 30 by 12.5 to 25 centimeters (6 to 12 by 5 to 10 inches) 

in size. Tubercles are 3.8 to 6.4 centimeters (1.5 to 2.5 inches) apart. Cladodes contain dense tufts 

of minute yellow to brown barbed glochids (0.3 centimeter (0.1 inch) long) and 1 to 6 translucent, 

yellow, creamy white, brown or black spines (up to 4 centimeters (1.6 inch) long) per areole. 

Some varieties are spineless. Red, yellow or orange flowers are bowl-shaped, contain one pistil, 

many yellow stamens, many greenish-yellow sepals, and measure 5 to 13 centimeters (2 to 5 
Page	69

inches) wide. Most flowers are crowded on the edge of the cladodes. Red to purple fruit (tuna) is 

variable in shape and size. The thick rind is covered with scattered tufts of glochids and small 

areoles. The skin is thin. Pulp is juicy. Fruit contain many seeds (PERENNIAL, JANICK, 

LORENZI, VAN WYK, ARIZONA, PIER, PLANTS FOR A FUTURE, AGGIE-HORT, 

WILDFLOWER, OKLAHOMA, EFLORAS).

3. Crop Data:

a. Season: Flowering occurs from the end of winter to summer. Fruiting occurs in the 

summer, but can be timed by low wintertime temperatures, the application of fertilizers, or 

the removal of the spring flush of flower buds. Bud removal can lead to a second flowering 

and the production of fruit in November and December. Shade and gibberellic acid can 

inhibit flower-bud initiation. Flower opening to fruit maturity occurs in approximately 70 to 

150 days. Fruit production occurs in 5 to 6 years from seed and 2 to 3 years from cuttings. 

Trees can bear fruit for 30 to 40 years. 

Opuntia engelmannii var. lindheimeri flowering occurs from spring (March) to June in 

Texas, and other Southwestern states. Fruit ripens from July to September (PERENNIAL, 

JANICK, AGGIE-HORT, EFLORAS). 

b. Cultivation: Requires subtropical, tropical, or cool, semiarid climate with mild, cool 

winters and hot summers (with temperatures above 40 °C (104 °F)), an annual rainfall of 25 

to 60 centimeters (10 to 24 inches), full sun, and well-drained sandy soils, soils of low clay 

and sodium content, or calcareous soil. Naturalized in dry disturbed habitats. A higher pH 

is preferred in wetter areas. A lower pH is tolerated in drier areas. Thrives in USDA zones 

8b to 10. Tolerates drought, high temperatures, wind, a wide range of climates, and rocky or 

sandy soils of low fertility. Does not tolerate freezing temperatures, very acid soils, wet 

conditions or excessive moisture. Propagation is by seed, tissue culture and cuttings. 

Cuttings are used in commercial practices. Stem segments (pads) with one to three cladodes 

are selected during late spring to early summer. Detached cladodes are dried for 1 to 3 

weeks before planting to minimize fungal infections. The basal cladode should be planted 

upright, with 30 to 50 percent of its surface area in the soil and spaced 30 to 40 centimeters 

(12 to 16 inches) apart. New roots will develop from the areoles in 2 weeks. No irrigation 

is required for establishment. Vegetative propagation can also be done with flower buds and 

fruit. For commercial production, plants are planted in a rectangular grid or in rows oriented 

north-south. Spacing for fruit production should be 3 by 4 meters (10 by 13 feet) or 400 to 

1,600 plants per hectare. Light irrigation and fertilization aids production. Pruning and 

shaping is used to facilitate movement of equipment between plants and fruit picking. 

Thinning of flower buds can produce larger fruit. Fruit ripening is favored by temperatures 

above 25 °C (77 °F). Temperatures below 15 °C (59 °F) delay fruit ripening and extend the 

harvest period. Fruit are harvested over a 2 to 6 week period that is accomplished by 

multiple pickings. Fruit is harvested with gloved hands and knives just after the peel color 

changes from green to its final color. Fruit are harvested on the outer portions of the 

canopy. A small piece of the underlying cladode is removed with the fruit to prolong fruit 

shelf life. During processing, the cladode is removed, a de-prickling machine removes the 

spines and sizes are sorted. Fruit can be stored for 2 to 6 weeks at temperatures near 5 °C 

(41 °F). Pads are harvested twice per year. Commercially the most important cactus 

species. Fruit is cultivated in more than 20 countries.

Opuntia engelmannii var. lindheimeri requires full sun, elevations of up to 1,900 meters 

(6,234 feet), well-drained acid to neutral sand, gravel, loam, clay, or caliche soil, low annual 

precipitation, and dry conditions. Grown in drier areas including rock outcrops and stony 

limestone soils of south and central Texas, Mexico, and New Mexico. Also grown in the 

plains, shrublands and woodlands. Thrives in USDA zones 8 to 10. Tolerates heat, part 

shade and cold (10 °F or -12 °C). Propagated by seeds and cuttings (PERENNIAL, 

JANICK, VAN WYK, ARIZONA, PIER, RANGAHAU, DESERT TROPICALS, AGGIEHORT, WILDFLOWERS, and OKLAHOMA).
Page	70

c. Availability in the marketplace: Fruit and young stems are sold in informal street markets 

by street vendors in South America and in major markets throughout the world including 

Europe. The most important markets in Mexico are near Mexico City, Guadalajara, and 

Monterrey. Fruit from many species of Opuntia are sold in informal markets in Mexico, 

Africa, the Middle East, Central and South America and Southern Europe (JANICK, VAN 

WYK).

d. Preparation for cooking: Most pulp is consumed fresh after chilling. Care must be taken 

to remove the spines and glochids (fine spines). Glochids are usually removed by 

mechanical brushing. Pulp can be removed by gripping the fruit on the two ends and cutting 

out the pulp, which is the size of a golf ball. Lime or lemon juice can add flavor to fresh 

fruit. Pulp can be dried or cooked and made into jelly, candy and preserves; pulp is used in 

ice cream, milkshakes, fruit salads, compotes, sorbets, puree, jams, marmalades, wines, and 

soft drinks. Pulp is also added to some Indian and Mexican savory dishes. Flowers are 

sometimes consumed raw. Seeds are swallowed whole while eating the fruit or consumed 

after drying, roasting, or grinding. Immature young stems (pads or nopales) are consumed 

as vegetables (cooked and used like French beans) or pickles. Spineless varieties can be 

entirely free of the large visible spines, but still have glochids.

Opuntia engelmannii var. lindheimeri fruit are consumed raw. Fruit can be processed into 

preserves, syrups, fermented juice, tuna cheese, and tea (PERENNIAL, JANICK, VAN 

WYK, PLANTS FOR A FUTURE, AGGIE-HORT, TOENSMEIER,).

e. Nutritional aspects: Fruit are high in vitamin C and nicotinamide and minerals including 

calcium and magnesium; fruit contain no fat. The plant has antioxidant properties. 

Opuntia engelmannii var. lindheimeri: older pads contain oxalic acid that can cause 

poisoning when consumed excessively (JANICK, VAN WYK, RANGAHAU, AGGIEHORT).

f. Medicinal aspects: Pads, flowers and fruit are used for medicinal purposes. Plants are 

used to treat kidney ailments, burns and diabetes; diuretic, analgesic, cardiotonic, laxative, 

and antiparasitic properties. Juice is used to treat nausea, fever, and ulcers. Roasted fruit is 

used to cure coughs. The rind is used to cure kidney diseases. Flowers and stems are 

antispasmodic, diuretic and emollient. Flowers are astringent and used to reduce bleeding 

and treat stomach problems. 

Opuntia engelmannii var. lindheimeri fruit is made into tea that is used to cure gallstones. 

Tender young cladodes (joints) are used as poultices to reduce swelling (JANICK, 

RANGAHAU, AGGIE-HORT).

g. Crop Photos

4. Production in U.S.: Opuntia ficus-indica: California, Arizona, Texas, Hawaii; grown widely in 

home gardens and widely cultivated and naturalized in small commercial plantings in 

southwestern and southern U.S.; Opuntia engelmannii var. lindheimeri: distributional range 

includes Oklahoma, Louisiana, Mississippi, Missouri, New Mexico, Nevada, Utah, California, 

Arizona, and Texas (GRIN, MARKLE, PIER, TRADE WINDS, AGGIE-HORT, 

WILDFLOWERS). 

5. Other commercial production regions: Opuntia ficus-indica: Chile and Mexico supply most of 

the US imports; widely cultivated and naturalized in South America including Brazil, Argentina, 

Chile, Colombia, Peru, Bolivia; Central America; S. Europe, the Mediterranean including Italy, 

Sicily, North Africa, Spain, Greece; Turkey, Jordan, Israel, Egypt; Africa including South Africa, 

Ethiopia, Algeria, Morocco and Tunisia; Asia, Australia, New Zealand, the West Indies, and 

Macaronesia. Approximately 100,000 hectares (247,105 acres) are used for fruit production in 

commercial plantations worldwide. Mexico, which is the greatest consumer of the fruit, produces 

approximately 400,000 tonnes (440,925 tons) fresh mass of fruit per year on more than 70,000 

hectares (172,974 acres). Mexico exports more than 2,000 tonnes (2,205 tons) of fruit annually, 

mostly to the U.S. Italy (Sicily) is the second most important country for producing the fruit. 

Italy contains 3,500 hectares (8,649 acres) of intensively managed plantations that produce 
Page	71

approximately 70,000 tonnes (77,162 tons) of fruit annually. An additional 10,000 plus hectares 

(24,711 acres) produce some fruit. Other countries including Argentina, Chile, South Africa, and 

Tunisia grow over 1,000 hectares (2,471 acres) for fruit production. Major production also occurs 

in Brazil, Colombia, Peru, Bolivia, Spain, Greece, Turkey, Jordan, Israel, Egypt, Ethiopia, 

Algeria, Morocco, and the U.S. The plant is cultivated on over 1.6 million hectares (3,953,686 

acres) for forage and fodder. Fruit yields vary and range from 4 tonnes (4.4 tons) of fruit fresh 

mass/year/hectare (non-irrigated, marginal regions) to 30 tonnes (33 tons) /year/hectare (intensive 

management). Opuntia engelmannii var. lindheimeri: naturalized in South Africa and Mexico 

including the Mojave, Sonoran and Chihuahuan deserts (GRIN, LOGAN 1996, JANICK, 

RANGAHAU, AGGIE-HORT, WILDFLOWERS, EFLORAS).

6. Use: Opuntia ficus-indica: Fruit used for mostly fresh eating; however, it can be made into 

preserves, candies or dried. Young cacti cladodes (pads) can be mixed with other ingredients to 

make relish (salsa) or used as livestock feed. Also the young pads are boiled and used like snap 

beans in salads and soups; gum from the stem is used to make candles and other products; 

ornamental, fence or barrier plant, beverage base, fuelwood; host plant of cochineal, a mealy bug 

that produces a valuable red vegetable dye known as carmine; medicinal purposes, weed; Opuntia 

engelmannii var. lindheimeri: Fruit; commercial alcohol is made from the sap of the stems; 

ornamental, forage, weed; juice from the cladodes is used in candle making (GRIN, MARKLE, 

VAN WYK, ARIZONA, PLANTS FOR A FUTURE, AGGIE-HORT). 

7. Part(s) of plant consumed: Fruit with spines and skin removed and cacti pads.

8. Portion analyzed/sampled: Whole fruit and young cacti pads

9. Classifications:

a. Authors Class: Tropical and subtropical fruit, inedible peel and Stalk, stem and petiole 

vegetables

b. EPA Crop Group (Group & Subgroup): Miscellaneous 

c. Codex Group: 006, Assorted tropical and subtropical fruits - inedible peel, FI 0356, 

Prickly pear

d. EPA Crop Definition: None

10. References: GRIN, MARKLE, BAYER, LOGAN, PERENNIAL, JANICK, LORENZI, VAN 

WYK, ARIZONA, PIER, PLANTS FOR A FUTURE, RANGAHAU, DESERT TROPICALS, 

TRADE WINDS, EFLORAS, AGGIE-HORT, WILDFLOWER, TOENSMEIER, OKLAHOMA.

11.Production Map: EPA Crop Production Regions 2, 3, 4, 5, 6, 8, 9, 10, and 13. 

12. Plant Codes:

a. Bayer / EPPO Code: OPUFI (O. ficus-indica), OPULI (listed as O. lindheimeri

ENGELM.)
Page	72

512

1. Rhubarb [pieplant, ruibarbo, wine-plant, Chinese rhubarb, Turkey rhubarb, da-huang, garden 

rhubarb, österreichischer Rhabarber, krauser Rhabarber, daio (GRIN)]

Polygonaceae

Rheum x hybridum Murray (Syn: Rheum rhabarbarum auct., Rheum rhaponticum auct., 

Rheum ×cultorum)

2. Rhubarb is a cool season perennial plant, known only in cultivation from ancient times and 

probably originating in China, that reaches up to 4.9 ft (1.5 m) in height when mature. It forms 

large fleshy rhizomes and large leaves with long, thick petioles, which are the edible portion. 

Rhizomes and the crown persist for many years, and the leaves and petioles grow from the crown 

in early spring. Leaf blades (and roots), which are highly, poisonous, are up to a foot or more in 

width and length. The leaves and roots can cause nausea, dizziness, convulsions and even death. 

The edible petioles are up to 18 in (45.7 cm) long, 1-2 in (2.5-5 cm) in diameter, generally 

somewhat hemispherical in cross section, like celery. They are ribbed and range in color 

anywhere from a light pink to a bright, scarlet red and are highly distinctive. Roots may be taken 

up and bedded in cellars or houses in winter, forcing growth in darkness to produce etiolated leafstems, which are much prized. Rhubarb is one of the earliest spring vegetables, and used to be 

extremely popular in the U.S. and Europe. Although its popularity is waning, it can still be found 

in supermarkets in season and is common in seasonal pies and preserves to add a sour tang. 

Although this is the primary species of rhubarb grown commercially, there are other species of 

wild and cultivated rhubarb which hybridize readily (MARKLE, MANSFELD, SCHNEIDER 

2001, WIKIPEDIA, PLANTS FOR A FUTURE, TOENSMEIER, HU 2005).

3. Crop Data:

a. Season, start of spring growth to first harvest: About 3-4 weeks with 2 harvest cycles. 

(MARKLE)

b. Cultivation: Propagation is by seed or division of rootstock. Sow seeds in autumn or 

divide in spring or autumn. Rhubarb may be produced in containers or in greenhouses, 

which typically yield an earlier crop with redder stems than field-grown rhubarb. A stand of 

rhubarb is most productive beginning its third year and lasting through its sixth year. 

Prefers a deep, fertile, humus rich soil, which is moist but well-drained. Grows well in 

heavy clay soils. Hardy to at least -4 °F (-20 °C). Does best in a sunny position (MARKLE, 

WIKIPEDIA, PLANTS FOR A FUTURE).

d. Preparation for cooking: Rhubarb stems are often peeled and/or de-stringed prior to use, 

although whether this is done may depend on the individual stalk and the preference of the 

cook. Acidity varies greatly by individual plant. Care should be taken to remove all traces 

of the leaves before eaten. Rhubarb is almost always cooked before consumption (although 

sometimes eaten fresh with sugar), usually boiled until soft (45 minutes to an hour or more). 

It is most often paired with fruit, particularly in pies, jams, and preserves, due to its acidity. 

However, it is also cooked with meat, in soups, or as part of a savory tart or vegetable dish 

(SCHNEIDER 2001, WIKIPEDIA).

e. Nutritional aspects: No data; high in oxalic acid (PLANTS FOR A FUTURE)

f. Medicinal aspects: Used in many traditional remedies, particularly as a laxative and 

astringent (WIKIPEDIA, PLANTS FOR A FUTURE). 

g. Crop Photos:

4. Production in U.S.: Grown in many states, particularly Washington, Oregon, Michigan, 

California, Massachusetts, and Wisconsin (MARKLE)

5. Other production regions: Canada, Europe, China (WIKIPEDIA, MARKLE, MANSFELD)

6. Use: Vegetable or almost like a fruit in sauces, jams, jellies, and pies. Medicinal (WIKPEDIA, 

SCHNEIDER 2001). 

7. Part(s) of plant consumed: Petioles without leaf blades.

8. Portion analyzed/sampled: Petioles without leaf blades.
Page	73

9. Classifications: 

a. Authors Class: Stalk, stem and petiole vegetables

b. EPA Crop Group (Group & Subgroup): Leafy vegetables (except Brassica vegetables) 

(4B) 

c. Codex Group: 017, Stalk and stem vegetables, VS 0627, Rhubarb

d. EPA Crop Definition: None

10. References: MARKLE, MANSFELD, SCHNEIDER 2001, WIKIPEDIA, PLANTS FOR A 

FUTURE, HU 2005, PLANTS

11. Production Map: EPA Crop Production Regions 1, 2, 4, 5, 8, and 9 (PLANTS)

12. Plant Codes:

a. Bayer/EPPO Code: RHERH
Page	74

627

1. Udo [spikenard, oudo, Japanese asparagus, tu-huo, Japanese spikenard, Aralia du Japon, 

japanische Bergangelika, Aralia del Japón (GRIN, MARKLE)]

Araliaceae

Aralia cordata Thunb. (Syn: A. edulis Siebold & Zucc.)

2. Udo is large herbaceous perennial, native to Japan and China, reaching up to 1.8 m (6 ft) when 

mature. It is grown for its tender, etiolated spring shoots, somewhat like asparagus, only much 

longer, reaching up to 2 ft (61 cm) at market. The leaves of the adult plant are large and pinnately 

branching. The plant is a strong growing perennial, producing the edible shoots from the roots 

each spring. Only the young shoot is edible; when the stem is older it becomes tough and hollow. 

It is grown primarily in Japan and to a limited extent by home gardeners in the U.S. The blanched 

stalks are mild in flavor and considered a delicacy in Japan, China, and in higher class restaurants 

in the U.S. (MARKLE, MANSFELD, LARKCOM, WIKIPEDIA, PLANTS FOR A FUTURE).

3. Crop Data:

a. Season, from growth start in spring to harvest: 2 to 4 weeks (MARKLE). 

b. Cultivation: Propagation is by stem or root cuttings or by seed. In culture, the roots are 

established in beds or rows, like asparagus. As the young shoots start in spring, they are 

kept covered with soil for complete blanching. The shoots harvested are up to 2 ft (61 cm) 

long and 1.5 in (3.8 cm) in diameter at the base. Does well in most soils, including poor 

soils provided it is kept moist. Can grow in shade to partial sun. Udo’s natural habitat is in 

woodlands near to streams and ravines and can still be found growing in these areas all over 

Japan (MARKLE, PLANTS FOR A FUTURE, WIKIPEDIA).

c. Availability in the marketplace: Only in ethnic or gourmet markets in the U.S.

d. Preparation for cooking: Prior to use, shoots are boiled in salt water, or are sliced and 

held in cold water, to remove a turpentine-like resin. They are then eaten raw as a salad or 

cooked. They are often cut up and added to miso soup and other dishes. The flavor may be 

slightly lemony (MARKLE, PLANTS FOR A FUTURE). 

e. Nutritional aspects: No data.

f. Medicinal aspects: Used like ginseng in traditional Chinese medicine. 

g. Crop Photos:

4. Production in U.S.: No data, very limited. (MARKLE)

5. Other production regions: Grown in Japan and surrounding regions (MARKLE)

6. Use: As raw salad or cooked vegetable; medicine. (MARKLE)

7. Part(s) of plant consumed: Young etiolated (blanched) stems.

8. Portion analyzed/sampled: Young etiolated (blanched) stems.

9. Classifications: 

a. Authors Class: Stalk, stem and petiole vegetables

b. EPA Crop Group (Group & Subgroup): Miscellaneous

c. Codex Group: No specific entry

d. EPA Crop Definition: None

10.References: GRIN, MARKLE, MANSFELD, LARKCOM, WIKIPEDIA, PLANTS FOR A 

FUTURE

11.Production Map: No entry

12.Plant Codes:

a. Bayer/EPPO Code: ARLCO
Page	75

1. Zuiki [Bạc hà, khuun, talas padang, dǫc mùng (MANSFELD, KAWATE, NGUYEN(a), 

NGUYEN(b),)]

Araceae

Colocasia gigantea (Blume) Hook. f. (Syn: Caladium giganteum Blume (basionym))

2. An aroid herbaceous perennial plant with a large rhizome and very large arrow head shaped 

leaves. The long pale green petioles extend from a thickened corm. This aroid is cultivated for its 

edible petioles (low oxalate content). The corms of this variety are not usually eaten. Zuiki is 

highly resistant to pests and diseases (NGUYEN(a), TOENSMEIER). 

3. Crop Data:

a. Season, harvest: Cultivated for use of its petioles only (NGUYEN(a)). 

b. Cultivation: Propagated vegetatively by corms. Cultivated aroids have less acridity and 

require less processing than wild forms (NYUGEN(a)).

c. Availability in the marketplace: Widely distributed and used as a vegetable in northern 

Vietnam (MATSUDA). Available in markets in Hawaii and Asian markets in the United 

States. The aroid petiole is sold whole (approximately 1 m long) or cut into smaller sections 

with the leaf blade completely removed. In Vietnam, some of the leaf blade is left on the 

petiole.

d. Preparation for cooking: The young leaves and petioles are cooked as a vegetable 

(MANFELD). Zuiki (bạc hà) is a key ingredient in making a Vietnamese soup called canh 

chua (sour soup). The epidermis of the petiole is peeled and then sliced in cross sections 

and slightly blanched in soup to retain its crisp texture. The petioles may also be peeled and 

consumed raw in salads (NYUGEN(a); TOENSMEIER).

e. Nutritional aspects: High in potassium, manganese and fiber (WHOLEFOOD)

f. Medicinal aspects: No data

g. Crop Photos:

4. Production in U.S.: Commercially cultivated in Hawaii for local consumption and export to the 

continental US (NYUGEN(a)). 

5. Other production regions: China, Laos, Vietnam, Indonesia, Malaysia (GRIN); Australia 

(MANSFELD).

6. Use: Petioles (MANSFELD); poison, mammals (GRIN).

7. Part(s) of plant consumed: Petioles

8. Portion analyzed/sampled: Petioles

9. Classifications: 

a. Authors Class: Stalk, stem and petiole vegetables

b. EPA Crop Group (Group & Subgroup): Miscellaneous 

c. Codex Group: No entry

d. EPA Crop Definition: None

10. References: GRIN, MANSFELD, KAWATE, NGUYEN(a), NGUYEN(b), TOENSMEIER

11. Production Map: 13 

12. Plant Codes:

a. Bayer Code: CXSGI
Page	76

ATTACHMENT 5. MONOGRAPH REFERENCES

AGROHAITAI: Agrohaitai, Ltd., Oriental Vegetable Seeds http://www.agrohaitai.com

ANISKO: Anisko, T. 2008. When perennials bloom: an almanac for planning and planting. 510 

pp. Timber Press. Accessed via Google Books 11/2/09. 

ARMY 2009: Department of the Army. 2009. The Complete Guide to Edible Wild Plants. 143 pp. 

Skyhorse Publishing, Inc. Accessed via Google Books, 4/29/11. 

BRILL 2002: Brill, S. 2002. The wild vegetarian cookbook: a forager's culinary guide (in the 

field or in the supermarket) to preparing and savoring wild (and not so wild) natural foods, with 

more than 500 recipes. 500 pp. Harvard Common Press. Accessed via Google Books 5/3/11.

DIET AND HEALTH: Diet and Health natural remedies and nutrition website: http://www.dietand-health.net/Naturopathy/Burdock.html

CARTER 2007: Carter, S., C. Becker, and B. Lilly. 2007. Perennials: The Gardener’s Reference. 

542 pp. Timber Press. Accessed via Google Books 5/3/11. 

CHINESE FOOD: About.com’s Chinese food reference website. http://chinesefood.about.com/

EAT THE WEEDS: Eat the Weeds, database of edible wild plants. 

http://www.eattheweeds.com/www.EatTheWeeds.Com/EatTheWeeds.com/EatTheWeeds.com.ht

ml

EPICUREAN: Epicurean: For food and wine lovers website. http://www.epicurean.com

EVERGREEN SEEDS: Asian Vegetable Seeds – Evergreen Seeds website. 

http://www.evergreenseeds.com/index.html

FLORIDATA: Floridata. http://www.floridata.com/index.cfm

FAROOGI 2005: Faroogi, A.A., Sreeramu, B.S., and Srinivasappa, K.N. 2002. Of Spice Crops. 

465 pp. Universities Press, India. Accessed via Google Books 1/12/2009.

GRIGSON 2007: Grigson, J. and Y. Skargon. 2007. Jane Grigson’s Vegetable book. 607 pp. 

University of Nebraska Press. Accessed via Google Books on 8/4/2009. 

GRIN: Germplasm Resources Information Network, United States Department of Agriculture. 

http://www.ars-grin.gov

HU 2005: Hu Shiu-ying. 2005. Food Plants of China. 928 pp. Chinese University Press. 

KAWATE. 2010. Personal communication on leafy vegetables. University of Hawaii at Manoa, 

Dept. of Plant & Env. Protection Science, 3050 Maile Way, Gilmore 310, Honolulu, HI.

KEMPER: Missouri Botanical Garden, Kemper Center for Home Gardening website. 

http://www.mobot.org/gardeninghelp/plantinfo.shtml
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