**Page 1**  

### TITLE PAGE: V OLUME 1 OF 2

C ROP GROUP IN G PETITION

– STALK, STEM AND LEAFY PETIOLE VEGETABLE ,

TECHNI CALAMENDMENT (ADD IT ION) TO 40 CFR 180.41 (c) (A gave; 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 107 90 AUTHOR S William P. Barney

and Tracey

Switek IN TERREGIONAL RESEARCH PROJECT NO. 4

RUTGERS UNIVERSITY 500 C OLLEGE ROAD EAST , 201 W P RI NCETON , NJ 08540 New Jersey

Agricultural Experiment Station Publication No. A - 27200 - 1 7 - 1 1 , Supported by State, U.S. Hatch Act and other U.S. Department of Agriculture funds.**Page 2**  TABLE OF CONTENTS PAGE TI TLE 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 EXPRESSI ONS ................................ ........... 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**Page 3**  TEC HNICAL 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 Le af

y Petiole Vegetable . PROPOSE D AMENDMENT 

### 1. Add a new crop group to 40 CFR 180.41 (c) as “ Stalk, Stem and Le af y Petiole Vegetable Crop Group ”. 1. A gave , 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. B urdock, edible, tops , Arctium lappa L. (Asteraceae (Compositae)) 5. Cardoon , Cynara cardunculus L. (Asteraceae (Compositae)) 6. Celery , A

pium 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. Fenn el, 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 p almetto (Walter) Schult. & Schult. f. , (Arecaceae ( alt. Palmae) ) 

### 14. Prickly

pear, pads, Opuntia ficus - indica (L .) Mill. (Cactaceae) 15. Rhubarb, Rheum x hybridum Murray (Pol ygonaceae) 16. Udo, Aralia cordata Thunb. (Araliaceae) 17. Zuiki, Colocasia gigantea (Blume) Hook . f. (Araceae)**Page 4** 



### 2 . Divided into the following two subgroups: Crop Subgroup 24 A . 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. B urdock, 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 le af y and root and tuber vegetables contain signi ficant amounts of either stem, stalk or petiole portions, however, the commodities proposed for this crop group are co mposed primarily of the stalk, stem or petiole . Petioles frequentl y include the leaf struc ture, 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 c ontain numerous vitamins, minerals and antioxidants. Because of their structure, stalk, stem and leafy petiole vegetables are fully exposed to pesticides during their growth period.**Page 5** 



### CULTURAL INFORMATION Stalk, stem and leafy

petiole vegetables are typi cally 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 insect s , weed s 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. Disease s of celery include bacterial blight, leaf spot, early

and late blight, damping off, Rhizoctonia and Sclerotinia http://aggie horticulture.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 Leaf y Petiole crop group proposal was initiated at the USDA/IR - 4 Crop Grouping Sy mposium in Washington, DC, October 2002 (see Attachment 3 for the Symposium proposal). This workgroup was Chaired by Dan Kunkel (IR- 4) and Co - Chaired b y 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 (ICGC C). This workgroup consist ed of 6 4 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 2 4 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 m onographs (Attachment 5 ) . William Barney (author, IR- 4) reviewed and edited the monographs. Copies of partial referenc es used in the revision and new monographs are included as Volume s 2 o f this submission . An important aspect of developing this new crop group wa s the harmonization with the Codex Crop Classification of Foods and Animal Feeds. The Codex classification s ys tem is currentl y under revision and revisions to the US system are used as a basis for the Codex revision. The IR - 4/EPA Crop Grouping W orking Group and the ICGCC are making every effort to collaborate with the revision of the Codex crop classification.**Page 6**  

### In the current US sy stem, L eafy Vegetable Group 4 includes both a Leafy greens subgroup 4A and a Leaf petiole subgroup 4 B . In the curr ent Codex Crop Classification of Foods and Animal Feeds , the Leafy vegeta bles Group 013 include s 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 Sc hneider, Ph.D) developed a joint ChemSAC proposals (Attachment 1 ) . Proposal 1 was to “Transfer the Brassica Leaf

y 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 s 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 patter n, 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 b y 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 woul d 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 ( Att achment 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, whic h are already m embers of Subgroup 4B. ChemSAC (Attachment 2 ) agreed that combining stem and stalk vegetables into the L eaf petiole subgroup 4B was a good idea. Also, ChemSAC agreed that the stalk, stem and peti ole vegetable could be a separate crop goup similar to Codex. Inan effort to harmonize with C odex, leaf petiole crops in this submissioin are added to a proposed new Stalk, Stem and Leaf y 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 Le af y 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 Petio le 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 w ere omitte d because they are considered a**Page 7** 



### noxious weed in many

states, are primaril y gathered in the wild and the only other use for knotweed is for nutritional supplements (resveratrol). Cattai l 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

(sp routs) 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 subgro up 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 kohlra bi 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 Composit ae and is morphologicall y 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 L eafy Petiole crop group in the interest of har monization. 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 L eafy 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 E PA 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 typi cally consumed as the furled fronds of yo ung ferns. If left on the plant each fiddlehead would unroll into a leafy frond. Fiddleheads are harvested earl y in the se ason before the frond open and they are cut fairl y close to the ground. Because fiddleheads are harve sted 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**Page 8** 



### 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 o n 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 fo r celery , cardoon, burdock, Chinese celery and rhubarb are based on the estab lished subgroup (Table 2). Production statistics for stalk, stem and petiole vegetables are only provided b y 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 r egulation would benefit growers and consumers, save considerable taxp ayer’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**  **Pr oposed Commodities**  **Stalk, Stem and Leafy**  **Petiole Crop Group 24**  **Celery and**

**Asparagus** Agave; Asparagus; Bamboo, shoots; B urdock,

edible, tops ; Cardoon; Celery ; Celery , Chinese; Celtuce; Fennel, Florence; Fuki; Kale, sea; Kohlrabi; Palm hearts; Prickly pear, pads; Rhubarb; Udo; Zuiki **2 4**  **A .**  **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** B urdock, edible, tops ; Cardoon; Celery ; Celery , Chinese; Fuki; Rhubarb; Udo; Zuiki**Page 9** 

**SUGGESTED INTERIM TOLERANCE EXPRESSION S**  Until the new crop group is published in 40 CFR, the author suggests that the Minor Use Branch of the Registration Division and th e ChemSAC, EPA/OPP approve the proposed crop group and establish the following interim tolerance expressions to be used in tolerance petitions: Crop Subgroup 24 A . Stalk and Stem subgroup: Agave Asparagus Bamboo, shoot Celtuce 

### Fennel, Florence Kale, sea Kohlrabi Palm heart Prickly pear, pads 

### Crop Subgroup 2 4 B . 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 Leaf y Petiole Vegetables, without requiring additional residue data for all the commodities proposed in the crop group.**Page 10**  

### Table 1. Tolerances established on Proposed Stalk and Stem Vegetables (FASonline: mrld atabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance) **Asparagus (ppm) Celtuce (ppm)**  **Kohlrabi (ppm)** Com pound 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 Clothiani din -- -- -- 3 -- -- 1.9 -- 0.02 Cryolite -- -- -- -- -- -- 7 -- -- Cyazofamid -- -- -- -- -- -- 1.2 -- 0.01 Cyfluthrin -- -- -- 6 -- -- 2.5 -- 0.02 Cymoxanil -- -- -- 6 -- -- -- -- -- Cy romazine -- -- -- 7 -- -- -- -- -- Cy permethrin -- -- -- -- -- -- 2 (1) (1 Cy prodinil -- -- -- -- -- -- 1 -- 0.05 Cy romazine -- -- -- -- -- -- 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 -- -- - - -- -- --**Page 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 -- 0.0 2 Metribuzin 0.1 -- 0.1 -- -- -- -- -- -- Myclobutanil 0.02 -- 0.02 -- -- -- -- -- --**Page 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 cro p 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 dic hloride 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 Py raclostrobin -- -- -- 29 -- -- 5 -- 0.02 Py ridalyl -- -- -- 20 -- -- 3.5 -- 0.01 Py ridate -- -- -- -- -- -- 0.03 -- 0.05 Py riproxyfen 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 - cy permethrin -- -- -- 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)** Com pound US Codex EU US Codex EU US Codex EU Abamectin 0.1 -- 0.0 1 -- -- -- -- -- -- Acephate 10 -- 0.0 2 -- -- -- -- -- -- 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 -- -- -- -- -- -- Cy romazine 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)** Com pound 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 -- -- -- -- -- -- Py raclostrobin 29 -- 0.02 -- -- -- -- -- -- Py ridalyl 20 -- 0.01 -- -- -- -- -- - - Py riproxyfen 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)**  Com pound 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 - cy permethrin 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)** Com pound 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 -- -- -- Ac ibenzolar - 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 -- -- -- Cy prodinil -- -- -- -- - - -- 10 -- -- Cy romazine 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 1 1 -- 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 -- -- -- Py raclostrobin 29 -- 0.02 29 -- 0.02 16 -- -- Py ridalyl 20 -- 0.01 20 -- 0.01 -- -- -- Py riproxyfen 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 - cy permethrin 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)**  Com pound 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 Cy romazine 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)**  Com pound 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 -- -- P ropiconazole 5 -- 0.05 5 -- 0.05 Propyzamide -- -- -- 0.1 (regional) -- 0.02 Pymetrozine 0.6 -- 2 0.6 -- 0.02 Py raclostrobin 29 -- 2 29 -- 0.02 Py ridalyl 20 -- 0.01 20 -- 0.01 Py riproxyfen 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) (FASon line: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance) **Celery, Chinese (ppm) Rhubarb (ppm)**  Com pound 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 - cy permethrin 10 -- 2 10 -- 0.05**Page 21**  

### Table 3 . Stalk, Stem and Leafy Petiole Production in 20 0 9 (FAOSTAT) (FAOSTAT: http://faostat.fao.org/site/566/default.aspx , results as of May 21 , 20 1 1 ) **Countries/ Regions**  **Ag ave** 

**(Fibres Nes) As**  **paragus Ar** **tichokes Au**  **stralia** 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 **Af rica**  NA 532 ha 4 , 391 tonnes 17 , 666 ha

303 , 405 tonnes **North A merica**  NA 13 , 677 ha 57 , 526 tonnes 3 , 480 ha

50 , 710 tonnes **Central A merica**  17 , 95 6 ha

11 , 026 tonnes 12 , 602 ha

63 , 950 tonnes 59 ha

800 tonnes **South A merica**  17 , 120 ha

15 , 783 tonnes 35 , 287 ha

341 , 971 tonnes 19 , 120 ha

279 , 210 tonnes **As ia**  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 

### Not e: This table reports only the Stalk, Stem and Petiole Vegetables available on the FAO website.**Page 22**  

### Table 4 . Crop Group C omparison s – Stalk, Stem and Leafy Petiole Vegetables CODEX Crop Group 0 1 7 , Stalk and Stem V egetables ; proposed new US Crop Group and EU Crop List of Regulation 2 (1) (iv) **Row #**  **Codex Proposed**  **US EU Crop List or Regulation** 

**Comm odity Nam**  **e and Code**  **Botanical Nam e**  **Comm odity Nam**  **e Botanical Nam**  **e Comm**  **odity Nam e**  **Botanical Nam e**  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 Asp aragus 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, shoot s 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 graveolen s 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 Pe tasites 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 Comm**  **odity Nam e**  **and Code Botanical Nam**  **e Comm**  **odity Nam e**  **Botanical Nam e**  **Comm odity Nam**  **e Botanical Nam**  **e** 13 Not Listed -- Kale, sea Crambe maritima L. 14 Kohlrabi, VB 0405 [Group 010, Group 0 10, 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.v ar

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

nuci fera, 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 vege tables 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 STA TES ENVIRONMENTA**  **L PROTECTION A GENCY**  **WA SHINGT**  **ON, D.C. 20460 OFFICE OF CHEMICAL SAFETY AND** 

**POLLUTION PREVENTION**



### MEMORANDUM **DATE** : **May 5**  **, 2010 SUBJEC**  **T** : **Crop Grouping –**  **Joint Proposal I: Options for Revising the Leafy** 

**Vegetable Crop G**  **roup 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 **T XR 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 be en 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 h elp us harmonize the crop groups more closel y with Codex, provide flexibility to the growers, and more accuratel y reflect the pesticide residue levels on these vegetable crops. There are three proposals for ChemSAC to consider, and for discussion purpo ses 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 L eafy Vegetable, while Appendix III shows all the possible changes that could occur to the Crop group 5 Brassic a 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 4 C**  **(Leafy Brassica**  **Vegetables) and rename Group 4 as Leafy Vegetable and Crop**  **Grou p 5 as the Head and Stem Brassica Vegetable Group’.**  Leafy vegetables and Brassica leafy vegetables are grouped separatel y in the U.S. crop grouping s ys tem. However, non - Brassica leafy vegetables and Brassica leafy vegetables are similar to each other in growth pattern and leaf exposure. Brassica leafy vegetables more closel y 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 currentl y grouped. One option co nsidered was to combine the two leafy vegetables into one subgroup, however, after comments from a member of the IC GCC 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 c omparable to the Codex Group 013, Le af y vegetables (including Brassica leafy vegetables) . Codex has long grouped all leafy vegetables together and this move would allow our system to harmonize more closel y 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 o f 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 i n 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 m ove has received support from members of the ICGCC, particularl y due to the recent practice of growing Brassica and non - Brassica leafy vegetables together for “baby greens” and salad mixes. **T able 1. Comparison of tolerances between Crop Subgroup 4A (Le**  **afy greens), Subgroup 5A (Head and stem Brassica), and**  **S ubgroup 5B (Leafy Brassica greens).**  **Existing tolerances by subgroup Subgroup:**  **Chemical: 4A**  **5B 5A**  **Cy prodinil**  30 10 1 **Fludioxonil** 30 10 2 **Me thoxyfenozide**  30 30 7 **Spiromesifen** 12 12 2 **Tebufenoz ide**  10 10 5 **Triflumazole** 35 40 8**Page 28**  

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

**Com pa**  **ri so**  **n of**

**s ubgroup t** **ole ra**  **nc es**  **be tw**  **een le**  **af**

**y ve**  **ge ta**  **bl es** 

**an d**  **Br as** 

**si ca**  **v eg**  **et ab**  **le s** 

0 5 10 15 20 25 30 35 40 45

Cy pr od ini l Fl udi ox onil Meth oxy fenoz ide Sp

ir omes if en Te buf eno zi de Tr

if lu maz ol e

**Che mi**  **cal p** **p m**  4A 5B 5A



### Table 3. More Visual **Comparisons between the Leafy Vegetable subgroups 4A, 5B and 5A.**  **Co mp**  **arision of subgroup tole rance**  **s b et**  **we en**  **le afy**  **veg et**  **able s an**  **d Brassica v eg**  **et able**  **s**

0 5 10 15 20 25 30 35 40 45CyprodinilFludioxonilMethoxyfenozideSpiromesifenTebufenozideTriflumazoleCyprodinilFludioxonilMethoxyfenozideSpiromesifenTebufenozideTriflumazoleCyprodinilFludioxonilMethoxyfenozideSpiromesifenTebufenozideTriflumazole

4A 5B 5A **ppm Page**  **29** 

### ChemSAC **Recommendation for Propo sal 1:** 

    **IR -**  **4 Proposal 2: ‘ Add**  **St alk and**  **S tem 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 closel y 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 leaf y 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 cas es, 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 availab le 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. **ChemS AC**  **Recommendation for Proposal 2**  **:**

   **Page 30**  

### IR**- 4 Proposal**  **3 : ‘Option Either**  **Add a New Subgroup A**  **quatic V**  **egetables (4 D**  **) to**  **the Leafy Vegetable Group 4 or**  **Establish an**  **Entirely New Cr**  **op G**  **roup 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 currentl y places aquatic leafy vegetables in the same group with oth er 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 regis tration 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 simpl y aquatic leafy vegetables to include other kinds of aquatic vegetables which might s hare 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**

**Commod ity**  **Commodities**

**Crop Subgroup 4A: Leafy**  **g reens**  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**  **p etioles**  Celery Cardoon; celery ; celery , Chinese; celtuce; fennel, Florence; rhubarb;

Swiss chard And **CURRENT CROP GROUP 5 B**  **RASSICA LEAFY VEGETABLE**  **S 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; Chin ese 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 CH ANGES TO CROP GROUP 4 LEAFY VEGETABLE.**  **Revised Group 4: Leafy Vegetables**  **Representative Comm**  **odity Comm**  **odities 1** 

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; cow pea; c ress, 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; lett

uce, 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; prim rose, English; pumpkin (leaves); pum pkin, fluted (leaves); purslane, garden; purslane, winter; radish (leaves); radish, Oriental (leaves); rampion (leaves); rhodiola; rocket, wild; roselle (leaves); salsify (leaves), salsify, black (leaves) spinach; spina ch, 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**  ATT ACHMENT 2 . CHEMSAC MINUTE S, 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) , Chri s 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 L ee and Denise MacGillivray IR- 4

– Tracy

Switek, Bill Barney , and Kathry n 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 p roposals for**  **possible options to revis e the Leafy**  **V egetable**  **Crop G**  **roup 4 and the Brassica Leafy Vegetable Crop G**  **roup 5 as well as c reate new a**  **new crop group named the Leafy, T ree**  **, and**  **Vine V egetable**  **Crop G roup**  **(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 (L eafy 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 L eafy 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 separatel y i n the U.S. crop grouping s ys tem. However, n on - Brassica leafy vegetables and Brassica leafy vegetables are similar to each other in growth pattern and leaf exposure. Brassica leafy vegetables (Subgroup 4B) more closel y resemble non - Brassica leafy vegetables in this manner than they

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

are currentl y 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, Le af y V egetables (including Brassica leafy vegetables) . Codex has long grouped all leafy vegetables together and this move would allow our sy stem to harmonize with this group more c losel y. 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 sub group in the Leafy Vegetable Group 4 (Table 1). Also, ChemSAC felt that Crop Group 5 could be renamed the Head and Stem Brassica Vegetab le Group if the Leafy Brassica S ubgroup is moved to Crop Group 4 (Table 2). ChemSAC also recommended that further rese arch 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 s talk and s tem veg etables (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 closel y 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 i t 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 leaf

y vegetables are also used as stalk, stem, or petiole crops. In som e 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 compariso n 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 a dd**  **a new subgroup A quatic**  **V egetables (4**  **D )**  **to the Leafy Vegetable Group 4**  **or establish**  **an entirely new**  **cr op**  **g roup**  **, namely, Aquatic Vegetable Crop Group.**  Either making an aquatic vegetables subgroup or establishing an entirel y new Aquatic Vegetable crop group would allow for inclusion of those veg etables 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 d ue to the distinctive challenges in applying pesticides to an aquatic s ys tem that are not present in land based agricultural sy stems, 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 s eeking 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 L eafy Vegetable Crop Group 4. This would recognize its unique growing conditions over conventional land grown leafy vegetables, and avoid exceptions to the L eafy Vegetable Group 4 sin ce 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 Comm**  **odity Comm**  **odities 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 gre ens; 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 **Chem SAC**  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 Leaf y 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 in clusion 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 a s 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 pla nts which currentl y 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 ty pe vegetables such as banana leaves that are wrapped around food and cooked, and grape leaves which are used widel y 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**  

### T **ABLE 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 us e patterns and too minor to be internationally traded, making the selection of a standard representative commodity for all these unique ty

pes of growth problematic. However, with increasing availability of ethnic crops in U.S. stores (particularly Asian, Hispanic, Caribbean, and Middle Eastern), anal ys is 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, Ab ys sinian; baobab, bitterleaf; chaya; Chinese toon; goji, leaves; grap e, leaves; horseradish tree; papaya, leaves**Page 41**  ATTACHMENT 3 . SYMPOSIUM PROPOSAL**Page 42**  

### Root and Tuber and Leafy Vegetables

Wo rkgroup # 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. Wo rkgroup #1’s mission was to revi ew, 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**  **Regulato ry** 

**A gency**  **’s Directive 98 -**  **02 and Mexico’s Crop Grouping Sy stem w**  **hich are identical. Page**  **43 Proposed Crop Group A**  **: Stalk and Stem Vegetables**

**Current Crop Group US = Miscellaneous Canada = None Codex = VS Mexico = None** 

**Au thor’s Commodity** 

**List (Gr eenbook)**  Greenbook monograph number follows the crop name Validate: Y/N Airpotato (006 ) – NOXIOUS W EED NO Artichoke/globe (030) Y Asparagus (035) Y Bamboo (042, 253) Y Japanese knotweed (302) Y Palm heart (432) Y Udo (627) Y Wa ter bamboo (643) M OVE 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 : A a, Stem Subgroup (Proposed)**  **Rep. Commodities Commodities**  **Validate:Y/N** Asparagus Airpotato ; Asparagus; Bamboo; Japanese knotweed; Palm heart; Udo; W at er Bamboo Y **Proposed Subgroup : A b, Stalk and Stem Subgroup (Proposed)**  **Rep. Commodities Commodities**  **Validate:Y/N** Asparagus and Artichoke Artichoke; Airpotato (COVERED UND ER YAM); Asparagus; Bamboo; Japanese knotweed; Palm heart; Udo; Wa ter Bamboo Y**Page 44** 

Wo rkgroup Wo rksheet **Workgroup #: ___1_______________ Crop Group: ___A**  **(Stalk and Stem Vegetables)__ Ad**  **ditions 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

(Ty phaceae) A AQUATIC Artichoke Buds H. Chen SEE 4C Y A.4 Euryale Euryale ferox

(Ny mp haeaceae) A AQUATIC Asparagus Young leaf stalks H. Chen SEE 4C Y A.5 W ater Bamboo Zizania latifolia/Z.

caduciflore (Poaceae) A AQ UATIC Asparagus Stem s H. Chen SEE 4C Y A.6 W ild Rice STEM Zizania aquatica

(Poaceae) A AQUATIC Asparagus Stem s H. Chen SEE 4C MONOGRAPH 681 STEMS Y A.7 Asparagus Asparagus officinalis

(Liliaceae) A Asparagus Spear A. Schreiber (W A) 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 W ORKGROU P #1 JAPANESE KNOTW EED POLYGONUM

CUSPIDATUM A ASPARAGUS YO UNG 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 FLOW ER BUDS AND YO UNG SHOOTS S. MIYAZA KI 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 ixtl e, 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. Charac teristically, 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. a mericana , 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 s pecies 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 u sed 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 WE EDS, 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 o ften 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 p etiole 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)] Asparagac eae 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 herba ceous 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. T he 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 t he soil with just the tip emerging for "white" or near the soil surface when spears are 6 to 8 inches high for green asparagus. All male 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 varietie s 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 stir fried. 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 Pe ru (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: St alk, 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, MAN SFELD, 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 a nd 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, li quor, 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. Co dex 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 purp le 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 n ew 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 It aly, 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 petiol es 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 s tems; 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 Gro up: 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 C odes: 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 veg etarian 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, R UBATSKY, 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 peti oles 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 part s 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 Brass ica 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 , a pio 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 c ool 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) tal l. 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. Cultivati on: 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: 0 17, 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 cel ery, 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.) M ansf. 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, MARKL E, 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. P reparation 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: C elery (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. Author s 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, CHINES E 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. Umbell iferae) 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. Ithas 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). T he 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 f rom 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 condition s 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 2 007). 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 Br assica 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, f

inochio, 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 h ave 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 le af 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) (fre sh 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 p etiole, 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 vegetable s 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 P roduction 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, couve marinha, crambe - marinha, col marina (GRIN, MARKLE)] Brassicaceae ( alt. Cruc iferae) 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 resemb les 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 tru e kale. The small, white, four parted 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 hi ghly 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 simi lar 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 yo ung, 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 049 9, 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 availabl e 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 neces sary 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 qui ckly 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. **Af rican fan palm**  (black- rum palm . borassus palm. deleb palm, rondier, Delebpalme, palmeira abânico ) Borassus aethiopum Mart. 1. **Coconut** ( Coconut palm, copra, cocotier, Kokospalm, khopar, coqueiro, coco - da -bahia, coco da -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 pa lmetto**  (Blue palmetto, cabbage palm, chou palmist, Palmettopalme) Sabal palmetto (Walter) Schult. & Schult. f. (Syn: Corypha palm etto 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 p alm 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 tha t 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 ni trogen, 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 Flo rida 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 acre s). 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 slice d 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 ve getables, 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, sp ineless 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 amycl aea 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 pa raguayensis 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 c entimeters (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 g lochids. 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 b y 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 th e 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, semi arid 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 l ow 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 cladode s 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 3 0 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 plan ted 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 pe riod. 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, AGGIE HORT , 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 Mexic o 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 sof t 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 pre serves, 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, AGGIE HORT). f. Medicinal aspects: Pads, flowers and f ruit 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, Cali fornia, 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. It aly 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 count ries 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, Moroc co, 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 boil ed 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 F OR 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 , krau ser Rhabarber , daio (GRIN)] Polygonaceae Rheum x hybridum Murray (Syn: Rheum rhabarbarum auct., Rheum rhaponticum auct **.,** Rheum ×cu ltorum ) 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 th e 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 th e 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 gr owth 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, whic h 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). Itis 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. Itis 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** [B ạc h à, khuun, talas padang, dǫc m ùng (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 la rge 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 res istant 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 proc essing 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 (b ạc 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 c onsumed 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 ex port 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 analyze d/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 ANIS KO: 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.diet and -health.net/Naturopathy/B urdock.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. 20 02. 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. P ersonal 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**Page 77** 

LARKCOM: Larkcom J. and E. Douglass. 1994. Oriental Vegetables: The Complete Guide for the Gardening Cook. 240 pp. Oxford University Press, U.S. Accesse d via Google Books on 7/22/09 LOCAL HARVEST: Local harvest website. http://www.localharvest.org MANSFELD: Hanelt, P. and Institute of Plant Genetics and Crop Plant Research (Eds.) 2001. Mansfeld’s Encyclopedi a of Agricultural and Horticultural Crops: (Except Ornamentals). 3700 pp. First Edition. Springer Publishing. New York, NY. MARKLE: Markle, G.M., J.J. Baron, and B.A. Schneider. 1998. Food and Feed Crops of the United States. 517 pp. Second Edition. Mei sterPro Reference Guides. Willoughby, Ohio MATSUDA: Matsuda, M. 2002. Taro in Northern Vietnam: Its Uses, Cultivation, and Genetic Variation. Japanese Journal of Tropical Agriculture. 46 (4), 247 - 258. NGUYEN(a): Nguyen, M.T. 2005. Bąc h à (Colocasia gigantean [Blume] Hook. F.) in the Culinary History of Vietnamese -Americans. Economic Botany. 59(2): 185 - 190. NGUYEN(b): Nguyen, M.T. 2005. Cultivated Plant Collections from Market Places. Ethnobotany Research & Applications. 3:5 - 15. P LANTS FOR A FUTURE: Plants For A Future webpage . http://www.pfaf.org/user/default.aspx RUBATSKY 1997: Rubatzky, V. E. and M. Yamaguchi. 1997. World Vegetables: Principles, Production, and Nutritive Values, Second Edition. 843 pp. Chapman & Hall. SCHNEIDER 2001: Schneider, Elizabeth. 2001. Vegetables from Amaranth to Zucchini: The Essential Reference. 777 pp. HarperCollins, New York, NY. TOENSMEIER: Toensmeier, E. 2007. Perennial Vegetables. 241 pp. Chelsea Green Publishing, White River Junction, Vermont. TULL 1999: Tull, D. 1999. Edible and Useful Plants of Texas and the Southwest: A Practical Guide. 542 pp. University of Texas Press. Accessed via Google Books, 4/29/11. UNIVERSITY OF CALIFORNIA 1998: University of California (System). Division of Agriculture and Natural Resources. 1998. Specialty and Minor Crops Handbook. 184 pp. ANR Publications. Accessed via Google Books on 8/4/2009 WIKIPEDIA: Wikipedia, The Free Encyclopedia Online information. http://en.wikipedia.org/wiki/Main_Page WHOLEFOOD: Whole Food Catalog. http://wholefoodcatalog.info/food/zuiki (dried_zuiki,_raw)/