UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C. 20460 

OFFICE OF CHEMICAL SAFETY AND POLLUTION 

PREVENTION

MEMORANDUM

DATE: November 30, 2011

SUBJECT: Crop Grouping – Part X: Analysis of the USDA IR-4 Petition to Amend 

the Crop Group Regulation 40 CFR § 180.41 (c) (5) And Commodity

Definitions [40 CFR 180.1 (g)] Related to the Crop Group 4 Leafy

Vegetables and Crop Group 5 Brassica Leafy Vegetables. 

PC Code: NA DP Barcode: NA

Decision No.: NA Registration No.: NA

Petition No.: NA Regulatory Action: Crop Grouping 

Regulation

Risk Assessment Type: None Case No.: NA

TXR No.: NA CAS No.: NA

MRID No.: 484817-01 40 CFR: 180.41 (c) (5) and 180.1 (g)

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

Chemistry and Exposure Branch 

Health Effects Division (7509P) 

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

HED Chemistry Science Advisory Council (ChemSAC)

Health Effects Division (7509P) 

TO: Barbara Madden, Minor Use Officer

Risk Integration, Minor Use, and Emergency Response Branch 

(RIMUERB) 

Registration Division (7505P)

cc: IR-4 Project, Bill Barney, Jerry Baron, Dan Kunkel, Debbie Carpenter, Van 

Starner 
2

ACTION REQUESTED:

William P. Barney, Crop Grouping Project Coordinator, and Tracy Switek, 

Assistant Coordinator, USDA Interregional Research Project No. 4 (IR-4), State 

Agricultural Experiment Station, Rutgers University has submitted a petition dated May

10, 2011 on behalf of the IR-4 Project, and the Leafy Vegetables Workgroup of the 

International Crop Grouping Consulting Committee (ICGCC) to amend the Leafy

Vegetable crop group 4 (40 CFR § 180.41), and the Commodity Definitions 40 CFR

180.1 (g). This is the first of three crop grouping petition submissions from USDA IR-4. 

The other two are: “Part XI: USDA IR-4 Petition to Amend the Crop Group Regulation 

Related to the Current Crop Group 5 Brassica Leafy Vegetables, Removal of the Leafy

Brassica greens subgroup, and Proposed New Brassica Head and Stem Crop Group, 

MRID No.: 484817-01, and Part XII: USDA IR-4 Petition to Amend the Crop Group 

Regulation Related to the Proposed Crop Group 22 Stalk, Stem, and Leaf Petiole 

Vegetable, MRID No.: 484998-01.”

The USDA IR-4 Leafy vegetable crop group petition requested the following 

three proposals:

IR-4 Proposal 1: 

1. “Amend the existing crop group in 40 CFR 180.41 (c) (4) that consists of the 

following two subgroups and 27 commodity entries”:

Crop Subgroup 4A. Leafy greens subgroup:

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

2. Arugula (Roquette), Eruca sativa

3. Chervil, Anthriscus cerefolium

4. Chrysanthemum, Edible-leaved, Chrysanthemum coronarium var. coronarium

5. Chrysanthemum, Garland, Chrysanthemum coronarium var. spatiosum

6. Corn salad, Valerianella locusta

7. Cress, garden, Lepidium sativum

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

9. Dandelion, Taraxacum officinale

10. Dock (sorrel), Rumex spp.

11. Endive (escarole), Cichorium endivia

12. Lettuce, leaf and head, Lactuca sativa

13. Orach, Atriplex hortensis

14. Parsley, Petroselinum crispum

15. Purslane, Garden, Portulaca oleracea

16. Purslane, Winter, Montia perfoliata

17. Radicchio (red chicory), Cichorium intybus
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18. Spinach, Spinacia oleracea

19. Spinach, New Zealand, Tetragonia tetragonioides, T. expansa 

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

Crop Subgroup 4B. Leaf petioles subgroup:

21. Cardoon, Cynara cardunculus

22. Celery, Apium graveolens var. dulce

23. Celery, Chinese, Apium graveolens var. secalinum

24. Celtuce, Lactuca sativa var. angustana

25. Fennel, Florence (finochio), Foeniculum vulgare Azoricum Group

26. Rhubarb, Rheum rhabarbarum

27. Swiss chard, Beta vulgaris var. cicla

IR-4 Proposal 1 Continued:

“To an expanded crop group that consists of a total 78 commodity entries:”

Proposed Crop Group 4 Commodities A - G Proposed Crop Group 4 Commodities H - U

Alexanders, leaves Hanover salad

Amaranth, Chinese Huauzontle

Amaranth, Leafy Iceplant

Arugula Jute, leaves

Aster, Indian Kale

Beet, garden, leaves Lettuce, bitter

Bellflower, Chinese leaves Lettuce, head and leaf

Blackjack Maca

Broccoli, Chinese Mizuna

Broccoli raab Mustard greens

Cabbage, Abyssinian Mustard, tuberous rooted Chinese

Cabbage, Seakale Orach

Cassava, leaves Parsley, fresh

Cat’s Whiskers Plantain, common

Cham-chwi Primrose, English

Cham-na-mul Purslane, Garden

Chervil Purslane, Winter

Chicory, leaves Radicchio

Chinese cabbage (bok choy) Radish, leaves

Chipilin Rampion, leaves

Chrysanthemum, corn Rape greens

Chrysanthemum, edible-leaved Rocket, wild

Chrysanthemum, garland Rutabaga, greens

Chrysanthemum, tricolor Salsify, Black, leaves

Cilantro, leaves Shepherd’s purse

Collards Sowthistle

Corn salad Spinach

Cosmos Spinach, Malabar

Cress, garden Spinach, New Zealand

Cress, upland Sweet potato leaves

Dandelion Swiss chard

Dock Tanier leaves
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Proposed Crop Group 4 Commodities A - G Proposed Crop Group 4 Commodities H - U

Dol-nam-mul Taro, leaves

Ebolo Turnip greens

Endive/Escarole Watercress

Fameflower Ulluco leaves

Feather cockscomb Velvet plant, leaves

Ferns, Edible (Fiddleheads) Violet, Chinese

Good King Henry Yam, leaves

IR-4 Proposal 2:” The proposed representative commodities for the Leafy Vegetable 

crop group 4 – 12 are Head Lettuce, Leaf Lettuce, Spinach, Mustard Greens or Kale, and 

Beet, garden, leaves and Sweet potato, leaves.”

Selection of these representative commodities are 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. 

IR-4 Proposal 3: “Propose establishing three crop subgroups 4A – Leafy greens 

subgroup with forty-one commodities with head lettuce and leaf lettuce and spinach 

being representative commodities, 4B – Brassica leafy greens subgroup with twenty-two 

commodities with mustard greens or kale being representative commodities, and 4C –

Leaves of root and tuber vegetable, human food subgroup with thirteen commodities with 

garden beet leaves and sweet potato leaves being the representative commodities as 

follows:”

Crop Subgroup 4A. Leafy greens subgroup:

1. Amaranth, Amaranthaceae, Amaranthus spp.; including Spiny amaranth, Amaranthus spinosus L.; 

Spleen amaranth, Amaranthus dubius C. Mart. ex. Thell.; Slim amaranth, Amaranthus 

hypochondriacus L.; Bush greens, Amaranthus cruentus L.; Slender amaranth, Amaranthus viridis

L.; Amaranth, Chinese, Amaranthus tricolor L.

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

3. Blackjack, Asteraceae, Bidens pilosa L.

4. Cat’s Whiskers, Cleomaceae, Cleome gynandra L.

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

6. Cham-na-mul, Apiaceae, Pimpinella calycina Maxim

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

8. Chipilin, Fabaceae, Crotalaria longirostrata Hook & Arn. 

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

(Schousb.) Tzvelev

10. Chrysanthemum, edible-leaved, Asteraceae, Glebionis spp. 

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

12. Chrysanthemum, tricolor, Asteraceae, Glebionis carinata (Schousb.) Tzvelev

13. Cilantro, leaves Apiaceae, Coriandrum sativum L.
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14. Corn salad, Valerianaceae, Valerianella spp.; including Lamb’s lettuce, Valerianella locusta (L.) 

and Italian Corn salad, Valerianella eriocarpa Desv. 

15. Cosmos, Asteraceae, Cosmos caudatus Kunth

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

17. Dock, Polygonaceae, Rumex patientia L.

18. Dol-nam-mul, Crassulaceae, Sedum sarmentosum Bunge

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

20. Endive, Asteraceae, Cichorium endivia L. ssp. endivia

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

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

23. Ferns, Edible (Fiddleheads): Including: Black lady fern, Woodsiaceae, Deparia japonica 

(Thunb.) M. Kato; Bracken fern, Dennstaedtiaceae, Pteridium aquilinum (L.) Kuhn; Broad 

buckler fern, Dryopteridaceae, Dryopteris dilatata (Hoffm.) A. Gray; Cinnamon fern, 

Osmundaceae, Osmundastrum cinnamomeum (L.) C. Presl; Lady fern, Woodsiaceae, Athyrium 

filix-femina (L.) Roth ex Mert.; Leather fern, Pteridaceae, Acrostichum aureum L.; Mother fern, 

Woodsiaceae, Diplazium proliferum (Lam.) Thouars; Ostrich fern, Onocleaceae, Matteuccia 

struthiopteris (L.) Tod.; Vegetable fern, Woodsiaceae, Diplazium esculentum (Retz.) Sw.; Zenmai 

fern, Osmundaceae, Osmunda japonica Thunb. [all by crop definition]

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

25. Huauzontle, Chenopodiaceae, Chenopodium berlandieri Moq.

26. Iceplant, Aizoaceae, Mesembryanthemum crystallinum L.

27. Jute, Tiliaceae, Corchorus spp.

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

29. Lettuce, head and leaf, Asteraceae, Lactuca sativa L.; including: Romaine lettuce, Lactuca sativa

var. longifolia Lam.; Leaf lettuce, Lactuca sativa var. crispa L. and Lettuce, head, Lactuca sativa

var. capitata L.

30. Orach, Chenopodiaceae, Atriplex hortensis L.

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

Parsley, Petroselinum crispum var. neapolitanum Danert

32. Plantain, Plantaginaceae, Plantago spp.; including Buckhorn plantain, Plantago lanceolata L. and 

Common plantain, P. major L.

33. Primrose, English, Primulaceae, Primula vulgaris Huds.

34. Purslane, Garden, Portulacaceae, Portulaca oleracea L.

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

36. Radicchio (red chicory), Cichorium intybus L.

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

DC.

38. Spinach, Chenopodiaceae, Spinacia oleracea L.

39. Spinach, Malabar, Basellaceae, Basella alba L.

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

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

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

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

Crop Subgroup 4B. Leafy Brassica greens subgroup:

1. Arugula, Brassicaceae , Eruca sativa Mill.

2. Broccoli, Chinese, Brassicaceae, Brassica oleracea var. alboglabra (L.H. Bailey) Musil 
6

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

4. Cabbage, Abyssinian, Brassicaceae, Brassica carinata A. Braun

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

6. Chinese cabbage (bok choy), Brassicaceae , Brassica rapa subsp. chinensis (L.) Hanelt; 

including Flowering white cabbage (choi sum), Brassicaceae, Brassica rapa L. subsp. chinensis 

(L.) Hanelt var. parachinensis (L. H. Bailey) Hanelt; Purple-stem mustard, Brassicaceae, 

Brassica rapa L. subsp. chinensis (L.) Hanelt var. purpuraria (L. H. Bailey) Kitam. and Chinese 

flat cabbage, Brassicaceae, Brassica rapa L. subsp. narinosa (L. H. Bailey) Hanelt

7. Collards, Brassicaceae, Brassica oleracea var. viridis L.

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

Lepidium virginicum L.

9. Cress, Upland, Brassicaceae, Barbarea vulgaris W. T. Aiton including American cress, 

Brassicaceae, Barbarea verna (Mill.) Asch.

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

11. Kale, common, Brassicaceae, Brassica oleracea var. sabellica L.; including Kale, branching 

bush, Brassicaceae, Brassica oleracea L. var. ramosa DC.; Kale, Jersey, Brassicaceae, 

Brassica oleracea L. var. palmifolia DC. And Kale, marrow-stem, Brassicaceae, Brassica 

oleracea L. var. medullosa Thell. 

12. Maca, Brassicaceae, Lepidium meyenii Walp.

13. Mizuna, Brassicaceae, Brassicaceae, Brassica rapa L. subsp. nipposinica (L. H. Bailey) Hanelt 

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

perviridis L. H. Bailey 

14. Mustard greens, Brassicaceae, Brassica juncea subspp.; including Leaf mustard, Brassicaceae, 

Brassica juncea (L.) Czern. subsp. integrifolia (H. West) Thell. And Big-stem mustard, 

Brassicaceae, Brassica juncea (L.) Czern. subsp. tsatsai (T. L. Mao) Gladis 

15. Mustard, tuberous rooted Chinese, Brassicaceae, Brassica juncea (L.) Czern. subsp. napiformis 

(Pailleux & Bois) Gladis

16. Radish leaves, Brassicaceae, Raphanus sativus L. var sativus; including Rat-tail radish greens, 

Brassicaceae, Raphanus sativus L. var. mougri H. W. J. Helm and Oil radish greens, 

Brassicaceae, Raphanus sativus L. var. oleiformis Pers. 

17. Rape greens, Brassicaceae, Brassica napus L. var. napus including Field mustard greens, 

Brassicaceae, Brassica rapa subsp. trilocularis (Roxb.) Hanelt; Brassica rapa subsp. dichotoma

(Roxb.) Hanelt and Brassica rapa subsp. oleifera Metzg.

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

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

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

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

22. Watercress, Brassicaceae, Nasturtium officinale W. T. Aiton

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

1. Alexanders leaves, Apiaceae, Smyrnium olusatrum L.

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

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

4. Cassava, leaves, Euphorbiaceae, Manihot esculenta Crantz

5. Chicory, Asteraceae, Cichorium intybus L., 

6. Rampion leaves, Campanulaceae, Campanula rapunculus L.

7. Salsify, Black, leaves, Asteraceae, Scorzonera hispanica L.
7

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

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

violaceum Schott

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

11.Ulluco leaves, Basellaceae, Ullucus tuberosus Caldas

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

13.Yam leaves, Dioscoreaceae, Dioscorea spp.; including Greater yam, Dioscorea alata L.; Chinese yam, 

Dioscorea polystachya Turcz.; Lesser yam, Dioscorea esculenta (Lour.) Burkill; White yam, 

Dioscorea rotundata Poir.; Mapuey, Dioscorea trifida L.f. and Yellow yam, Dioscorea cayenensis 

Lam.

The proposed crop group and its three crop subgroups are also listed in the following 

table: 

PROPOSED CROP GROUP AND SUBGROUPS

Crop Group / 

Subgroup

Proposed Rep. 

Commodities

Proposed Commodities

4A. Leafy Vegetables Head Lettuce 

and Leaf 

Lettuce and 

Spinach

Amaranth, leafy; Amaranth, bush greens; Amaranth, 

Chinese; Amaranth, slender; Amaranth, slim; Amaranth, 

spiny; Amaranth, spleen; Aster, Indian; Blackjack; Cat’s 

Whiskers; Cham-chwi; Cham-na-mul; Chervil; Cilantro, 

leaves; Chipilin; Chrysanthemum, corn; Chrysanthemum, 

edible-leaved; Chrysanthemum, garland; Chrysanthemum, 

tricolor; Corn salad; Corn salad, Italian; Cosmos; 

Dandelion; Dock; Dol-nam-mul; Ebolo; Endive; 

Fameflower; Feather cockscomb; Fern, Black lady; Fern, 

Bracken; Fern, Broad buckler; Fern, Cinnamon; Ferns, 

Edible (Fiddleheads); Fern, Lady; Fern, Leather; Fern, 

Mother; Fern, Ostrich; Fern, Vegetable; Fern, Zenmai; 

Good King Henry; Huauzontle; Iceplant; Jute; Lamb’s 

lettuce; Lettuce, bitter; Lettuce, head; Lettuce, leaf; Lettuce, 

Romaine; Orach; Parsley, fresh; Parsley, Italian; Plantain, 

buckhorn; Plantain, common; Primrose, English; Purslane, 

Garden; Purslane, Winter; Radicchio; Sowthistle; 

Sowthistle, field; Spinach; Spinach, Malabar; Spinach, New 

Zealand; Swiss chard; Tanier Spinach; Violet, Chinese

4B. Brassica Leafy 

Vegetables

Mustard 

Greens or Kale

Arugula; Broccoli raab; Broccoli, Chinese; Cabbage, 

Abyssinian; Cabbage, Seakale; Chinese cabbage (bok choy); 

Chinese flat cabbage; Collards; Cress, American; Cress, 

Garden; Cress, Upland; Flowering white cabbage (choi 

sum); Hanover salad; Kabuna; Kale; Kale, branching bush; 

Kale, Jersey; Kale, marrow-stem; Maca; Mizuna; Mustard, 

field greens; Mustard, big-stem; Mustard greens; Mustard, 

leaf; Mustard, tuberous rooted Chinese; Peppergrass; 

Purple-stem mustard; Radish, leaves; Radish, Oil, greens; 

Radish, Rat-tail, greens; Rape greens; Rocket, wild; 

Rutabaga greens; Shepherd’s purse; Turnip greens; 
8

Crop Group / 

Subgroup

Proposed Rep. 

Commodities

Proposed Commodities

Watercress

4C. Leaves of Roots 

and Tubers (Human 

Food)

Beet, garden, 

leaves and 

Sweet potato, 

leaves

Alexanders, leaves; Beet, garden, leaves; Bellflower, 

Chinese, leaves; Blue ape, leaves; Cassava, leaves; Chayote, 

leaves; Chicory, leaves; Rampion, leaves; Salsify, black, 

leaves; Sweet potato, leaves; Tanier, leaves; Taro, leaves; 

Ulluco, leaves; Velvet plant, leaves; Yam, leaves; Yam, 

Chinese, leaves; Yam, Greater, leaves; Yam, Lesser, leaves; 

Yam, Mapuey, leaves; Yam, White, leaves; Yam, Yellow, 

leaves

IR-4 Proposal 4:”Propose a new commodity definition for ferns because there are too 

many species as follows:”

The commodity definition proposed for ferns, edible (fiddleheads) includes many

similar ferns. The following the proposed crop definition for ferns, edible (fiddleheads):

A B

Ferns, Edible 

(Fiddleheads)

Black lady fern; Bracken fern; Broad buckler fern; Cinnamon fern; 

Lady fern; Leather fern; Mother fern; Ostrich fern; Vegetable fern and 

Zenmari fern

HED RECOMMENDATIONS:

Each of the proposals and recommendations will be discussed below, followed by a 

series of other recommendations on terminology, database development, and 

harmonization with Codex. The EPA would like to commend the valuable and high 

quality input of the ICGCC, all its members, and the Committee Chairperson Bill Barney, 

USDA IR-4, as well as Dr. Yuen-Shaung Ng, Biologist and Jessie Cordova, HED, 

Andrew Ertman, Roger Chesser, Sidney Jackson, Barbara Madden, and Laura Nollen, 

Biologists, RD, EPA for their input and development of various databases in this report 

and Dr. Paul Schwartz, USDA, Office of Minor Use Pesticides for his advice, peer 

review, and research office location.

IR-4 Proposal 1: 

1. “Amend the existing crop group in 40 CFR 180.41 (c) (4) that consists of the 

following two subgroups and 27 commodity entries”:
9

Crop Subgroup 4A. Leafy greens subgroup:

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

2. Arugula (Roquette), Eruca sativa

3. Chervil, Anthriscus cerefolium

4. Chrysanthemum, Edible-leaved, Chrysanthemum coronarium var. coronarium

5. Chrysanthemum, Garland, Chrysanthemum coronarium var. spatiosum

6. Corn salad, Valerianella locusta

7. Cress, garden, Lepidium sativum

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

9. Dandelion, Taraxacum officinale

10. Dock (sorrel), Rumex spp.

11. Endive (escarole), Cichorium endivia

12. Lettuce, leaf and head, Lactuca sativa

13. Orach, Atriplex hortensis

14. Parsley, Petroselinum crispum

15. Purslane, Garden, Portulaca oleracea

16. Purslane, Winter, Montia perfoliata

17. Radicchio (red chicory), Cichorium intybus

18. Spinach, Spinacia oleracea

19. Spinach, New Zealand, Tetragonia tetragonioides, T. expansa 

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

Crop Subgroup 4B. Leaf petioles subgroup:

21. Cardoon, Cynara cardunculus

22. Celery, Apium graveolens var. dulce

23. Celery, Chinese, Apium graveolens var. secalinum 

24. Celtuce, Lactuca sativa var. angustana 

25. Fennel, Florence (finochio), Foeniculum vulgare Azoricum Group

26. Rhubarb, Rheum rhabarbarum

27. Swiss chard, Beta vulgaris var. cicla

IR-4 Proposal 1 Continued:

“To an expanded crop group that consists of a total 78 commodity entries:”

Proposed Crop Group 4 Commodities A - G Proposed Crop Group 4 Commodities H - U

Alexanders, leaves Huauzontle

Amaranth, Chinese Iceplant

Amaranth, Leafy Jute

Arugula Kale

Aster, Indian Lettuce, bitter

Beet, garden, leaves Lettuce, head and leaf

Bellflower, Chinese leaves Maca

Blackjack Mizuna
10

Proposed Crop Group 4 Commodities A - G Proposed Crop Group 4 Commodities H - U

Broccoli, Chinese Mustard greens

Broccoli raab Mustard, tuberous rooted Chinese

Cabbage, Abyssinian Orach

Cabbage, Seakale Parsley, fresh

Cassava, leaves Plantain, common

Cat’s Whiskers Primrose, English

Cham-chwi Purslane, Garden

Cham-na-mul Purslane, Winter

Chervil Radicchio

Chicory, leaves Radish, leaves

Chinese cabbage, bok choy Rampion, leaves

Chipilin Rape greens

Chrysanthemum, corn Rocket, wild

Chrysanthemum, edible-leaved Rutabaga, greens

Chrysanthemum, garland Salsify, Black, leaves

Chrysanthemum, tricolor Shepherd’s purse

Cilantro, leaves Sowthistle

Collards Spinach

Corn salad Spinach, Malabar

Cosmos Spinach, New Zealand

Cress, garden Sweet potato leaves

Cress, upland Swiss chard

Dandelion Tanier leaves

Dock Tanier spinach

Dol-nam-mul Taro, leaves

Ebolo Turnip greens

Endive/Escarole Watercress

Fameflower Ulluco leaves

Feather cockscomb Velvet plant, leaves

Ferns, Edible (Fiddleheads) Violet, Chinese

Good King Henry Yam, leaves

Hanover salad

In addition IR-4 discussed some of the individual leafy vegetable crops are where 

they will be recommended to reside or not be included in the Leafy vegetable crop group. 

Several commodities including Alexanders, Good King Henry and Japanese knotweed 

were also considered for inclusion in a proposed new Stalk, Stem and Leafy Petiole crop 

group. However, Alexanders and Good King Henry are included in this Leafy vegetable 

proposal since their young stems and shoots are consumed, these commodities are 

primarily consumed as a leafy greens crop. Japanese knotweed and giant knotweed were 

omitted because they are considered a noxious weed in many states, are primarily

gathered in the wild and the only other use for knotweed is as a medicinal crop to make 

the nutritional supplement resveratrol. 

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

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

not included as the primary use of garlic is the bulb (crop group 3-07).
11

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

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

food) were proposed for inclusion in the revised Leafy Vegetable crop group. Burdock, 

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

although the root is the primary part valued, the young stalks and leaves are also 

consumed. The peeled stem is also eaten. Since the leaves are also consumed, EPA 

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. Because fiddleheads are harvested and consumed 

before they unfurl, they are sometimes considered as stalk and stem vegetables. The 

analysis of the Leafy Vegetable Crop group suggested that ferns may fit better as a 

commodity in the Stalk, stem, and leaf petiole group. Fiddlehead ferns are typically 

consumed as the furled fronds of young ferns. If left on the plant each fiddlehead would 

unroll into a leafy frond. Fiddleheads are harvested early in the season before the frond 

open and they are cut fairly close to the ground. 

Also, arugula (Eruca sativa Mill.), garden cress (Lepidium sativum L.) and upland 

cress (Barbarea vulgaris W. T. Aiton) are currently member of the Leafy greens 

Subgroup 4A. These crops are members of the Brassicaceae family and are therefore 

proposed for inclusion in Subgroup 4B, Brassica leafy vegetables instead of Leafy greens 

Subgroup 4A. 

Swiss chard (Beta vulgaris L. subsp. vulgaris) is currently a member of Crop 

Group 4-B Leaf petioles subgroup. Because both the leaves and petioles are consumed 

and the leaves constitute a major portion of the plant, this crop grouping proposal 

includes Swiss chard in the Leafy greens Subgroup 4A.

Some crops that are consumed both as herbs and as a leafy green including 

mallow (Malva spp.), white mugwort (Artemisia lactiflora Wall. ex DC), paracress 

(Acmella oleracea (L.) R. K. Jansen) and Asiatic pennywort (Centella asiatica (L.) Urb. ) 

were researched and considered, but since they are mainly used for flavoring or seasoning 

and there is little commercial production, it was thought these crops would be better 

placed in a revised Herb and Spice Crop Group. 

In addition crops such as dokudami, grains of selim, honewort, nettle and perilla 

that were previously included in the revised Herb and Spice crop group submission were 

not included in this Leafy Vegetable proposal.

Leaves of certain Cucurbitaceae vegetables such as bitter melon (Momordica 

spp.), edible gourd (Luffa spp.), and chayote (Sechium edule (Jacq.) Sw.), pumpkin 

(Cucurbita spp.) and fluted pumpkin (Telfairia occidentalis Hook. f.) were also 

considered. Leaves of Cucurbit vegetables are consumed in Asia, Africa and India, but 

were not included in the Leafy Vegetable proposal because the leaves are 
12

morphologically dissimilar to other typical leafy vegetables and do not readily fit into the 

proposed subgroups.

Leaves of certain Solanaceae crops such as African nightshade (Solanum spp.) 

[African vegetable], hot peppers (Capsicum spp.) [Asian cuisine] and okra (Abelmoschus 

esculentus (L.) Moench) [Middle East, Asia, part of North America and Caribbean] were 

also considered and researched, but were also omitted from this proposal because of the 

morphological dissimilarity to other typical leafy vegetables.

Another crop considered, but not included was lambsquarter (Chenopodium 

album L.), which although consumed in certain parts of the world (Africa, India, Japan 

and China), is considered a noxious weed in many other parts of the world.

Cowpea (Vigna unguiculata (L.) Walp.) was considered and although widely

consumed in Africa, it was not included in this proposal because of its morphological 

dissimilarity to other typical leafy vegetables.

Commodities currently included in Codex Group 013 (Leafy vegetables 

(including Brassica leafy vegetables)), but not included in this proposal include: 

(1) betel leaves [carcinogenic]; 

(2) box thorn [leaves used to make tea];

(3) grape leaves [leaves of vines];

(4) kangkung [water spinach, aquatic noxious weed in the US];

(5) marsh marigold [weed, poisonous];

(6) papaya leaves [leaves of a tree];

(7) pokeweed [toxic, medicinal];

(8) roselle leaves [use mostly medicinal]; 

(9) sea kale [will include in stalk, stem and petiole crop group] and 

(10) senna leaves [medicinal, laxative].

HED Recommendations for Proposal 1:

Based on similarities of the comparison of the proposed leafy vegetable 

commodities plant morphology, cultural practices including all are row crops, similar 

pest problems, edible food portions and lack of animal feed portions, similar exposure to 

residues, geographical locations, processing, established tolerances, and for international 

harmonization purposes, I recommend that ChemSAC concur to amend the current Leafy

Vegetable crop group 4 to a Leafy vegetable crop group 4-12 that will contain the below 

listed accepted 61 commodities. This group will include 15 orphan crops not previously

in a crop group. I also agree with IR-4 recommendations on removing Chinese broccoli 

from the proposed Brassica head and stem vegetable crop group 5 – 12 and placing it in 

the proposed Brassica leafy greens subgroup 4B because the leaf morphology of Chinese 

broccoli is more of a leafy nature rather than forming a tight head similar to other 

members of the current Brassica head and stem subgroup 5A. Residues in Chinese 
13

broccoli can be higher than the representative commodities of broccoli and cabbage 

(unpublished IR-4 data). 

Also, previously ChemSAC (minutes, May 19, 2010) had agreed to ChemSAC 

agrees that combing 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. The analysis of the Stalk, stem, and leaf petiole 

crop group is in a separate analysis (Part XII: Analysis of the USDA IR-4 Petition to 

Amend the Crop Group Regulation Related to the Proposed Crop Group 22 Stalk, Stem, 

and Leaf Petiole Vegetable, MRID No.: 484998-01, October 30, 2011).”

I am recommending to delete the other twenty proposed commodities and the 

reasons will be listed in Table I below. In this table an “A” means that I concur to keep it 

in the group or add it to the amended Leafy Vegetable crop group. Several of the 

commodities are members of the current crop group 4 or 5. In addition lettuce, head and 

leaf as well as endive/escarole should be listed as separate commodities. Both head and 

leaf lettuce are major crops and for years are both required representative commodities. 

Endive and escarole are distinct commodities even though they share the same scientific 

name, and both are available at U.S. marketplaces.

Table I. Proposed Crop Group 4 Commodities and whether they are Recommended 

to be Accepted (A) or Rejected (J) in This Analysis.

Proposed Crop Group 4 

Commodities 

Recommend Accepted (A) or Rejected (J) Commodities to 

Crop Group 4 and if Rejected Why

Alexanders, leaves A

Amaranth, Chinese A

Amaranth, leafy A

Arugula A

Aster, Indian J – Locally grown mainly in Africa rarely cultivated.

Beet, garden, leaves A

Bellflower, Chinese leaves A

Blackjack J – Mainly gathered from the wild in Africa.

Broccoli, Chinese A

Broccoli raab A

Cabbage, Abyssinian A

Cabbage, Seakale A

Cassava, leaves A

Cat’s Whiskers J – Some cultivation of leaves but very bitter in Africa.

Cham-chwi J – Korea and China mostly gathered from wild or cultivated.

Cham-na-mul J – Mostly gathered from wild in Korea and China.

Chervil A – change to chervil, fresh leaves

Chicory, leaves A

Chayote, leaves J – leafy of cucurbits were not accepted due to being 

morphologically dissimilar to other leafy crops.

Chinese cabbage , bok choy A

Chipilin A

Chrysanthemum, corn J – The significant edible leafy chrysanthemum is garland 

chrysanthemum.

Chrysanthemum, edible-leaved J – According to USDA GRIN Taxonomy this crop is another 
14

Proposed Crop Group 4 

Commodities 

Recommend Accepted (A) or Rejected (J) Commodities to 

Crop Group 4 and if Rejected Why

name for garland chrysanthemum.

Chrysanthemum, garland A

Chrysanthemum, tricolor J – Major use is as an ornamental. 

Cilantro, leaves A

Collards A

Corn salad A

Cosmos J – Mostly grown in Malaysia and it is rare in the U.S. not in 

marketplaces.

Cress, garden A

Cress, upland A

Dandelion A

Dock A

Dol-nam-mul J – mostly grown Korea, ornamental uses and a weed in the U.S.

Ebolo A

Endive/Escarole A – Will separate these two both are widely available in U.S. 

markets.

Fameflower A

Feather cockscomb J – Valuable in Africa and China other areas it is an ornamental.

Ferns, Edible (Fiddleheads) J – Growth characteristics too different from the leafy vegetables.

Good King Henry A

Hanover salad A

Huauzontle A

Iceplant J – Cultivated in some areas invasive weed in others, also used to 

stabilize soils.

Jute, leaves A

Kale A

Lettuce, bitter J – gathered mostly from the wild, invasive used in Africa.

Lettuce, head and leaf A – Will separate these two commodities because of their 

importance and are distinct lettuce types.

Maca A

Mizuna A

Mustard greens A

Mustard, tuberous rooted Chinese A

Orach A

Parsley, fresh leaves A

Plantain, common J – Mostly found in the U.S. as a weed, not cultivated here.

Primrose, English J – Mostly used now as an ornamental in North America.

Purslane, Garden A

Purslane, Winter A

Radicchio A

Radish, leaves A

Rampion, leaves A

Rape greens A

Rocket, wild A –may become more popular as leafy greens similar to arugula. 

Rutabaga, greens A

Salsify, Black, leaves A
15

Proposed Crop Group 4 

Commodities 

Recommend Accepted (A) or Rejected (J) Commodities to 

Crop Group 4 and if Rejected Why

Shepherd’s purse J – gathered from the wild weed most of world, but grown in 

China and Korea.

Sowthistle J – major temperate weed grown in some places often gathered 

from the wild

Spinach A

Spinach, Malabar A

Spinach, New Zealand A

Sweet potato leaves A

Swiss chard A

Tanier spinach A

Tanier leaves A

Taro, leaves A

Turnip greens A

Watercress A

Ulluco leaves A

Velvet plant, leaves J – Locally grown mostly in Asia.

Violet, Chinese J – Mostly gathered from the wild in Asia and Africa.

Yam, leaves A

In addition, I also recommend not including fiddlehead ferns for inclusion in this

group because even though they are found for a limited time in grocery stores and 

included in some gourmet restaurants, they are rarely cultivated and are often gathered 

from the wild for personal consumption, or sold to markets and restaurants. They have a 

very limited season, typically early spring for a short time as the fronds first emerge, and 

some of the ferns can be toxic if not harvested at the correct growth stage. However, 

after consideration of its cultural practices and potential as a commercial crop it is 

recommended not to include ferns as a commodity in any crop group. It will be 

considered as a member of the proposed Stalk, Stem, and Leaf Petiole Crop Group

submission or it may well be considered in a future crop group that includes mushrooms 

since cultivation practices may become more similar but for now edible ferns will remain 

an orphan crop.

For the EPA Food and Feed Commodity Vocabulary the preferred term for 

‘amaranth‘ should be amaranth, leafy to be consistent with the current vocabulary and 

spiny amaranth, spleen amaranth, slim amaranth, slender amaranth, bush greens, and 

Chinese amaranth will be lookup terms. The current commodity vine spinach which is a 

member of Crop group 4 will become Malabar spinach which is the name used for this 

commodity in trade.

The list of acceptable Leafy Vegetable crops and their scientific names for the 61

commodities were also updated and are listed below. 

“HED Proposed Leafy Vegetable Crop Group 4 - 12”.
16

Commodities

Alexanders leaves, Smyrnium olusatrum L

Amaranth, Chinese, Amaranthus tricolor L.

Amaranth, leafy, Amaranthus spp.

Arugula, Eruca sativa Mill.

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

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

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

Broccoli raab, Brassica ruvo L.H. Bailey

Cabbage, Abyssinian, Brassica carinata A. Braun

Cabbage, seakale, Brassica oleracea L. var. costata DC.

Cassava, leaves, Euphorbiaceae, Manihot esculenta Crantz

Chervil, fresh leaves, Anthriscus cerefolium (L.) Hoffm

Chicory, leaves, Cichorium intybus L.

Chinese cabbage, bok choy, Brassica rapa subsp. chinensis (L.) Hanelt.

Chipilin, Crotalaria longirostrata Hook & Arn

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

Cilantro, leaves Coriandrum sativum L.

Collards, Brassica oleracea var. viridis L.

Corn salad, Valerianella spp.

Cress, garden, Lepidium sativum L.

Cress, Upland, Barbarea vulgaris W. T. Aiton

Dandelion, Taraxacum officinale F.H. Wigg. Aggr.

Dock, Rumex patientia L.

Ebolo, Crassocephalum crepidioides (Benth.) S. Moore

Endive, Cichorium endivia L. ssp. endivia

Escarole, Cichorium endivia L. ssp. endivia

Fameflower, Talinum fruticosum (L.) Juss.

Good King Henry, Chenopodium bonus-henricus L.

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

Huauzontle, Chenopodium berlandieri Moq.

Jute, leaves, Corchorus spp

Kale, Brassica oleracea var. sabellica L

Lettuce, head, Lactuca sativa L.; including Lactuca sativa var. capitata L.

Lettuce, leaf, (Romaine), Lactuca sativa L.; including Lactuca sativa var. longifolia Lam.; 

Lactuca sativa var. crispa L. 

Maca, Lepidium meyenii Walp.

Mizuna, Brassica rapa L. subsp. nipposinica (L. H. Bailey) Hanelt

Mustard greens, Brassica juncea subspp. including Brassica juncea (L.) Czern. subsp.

integrifolia (H. West) Thell. Brassica juncea (L.) Czern. subsp. tsatsai (T. L. Mao) Gladis

Mustard, tuberous rooted Chinese, Brassica juncea (L.) Czern. subsp. napiformis 

(Pailleux & Bois) Gladis

Orach, Atriplex hortensis L.

Parsley, fresh leaves, Petroselinum crispum ( Mill.) Nyman ex A.W. Hill; Petroselinum 

crispum var. neapolitanum Danert

Purslane, garden, Portulaca oleracea L.

Purslane, winter, Claytonia perfoliata Donn ex Willd.

Radicchio, Cichorium intybus L.

Radish, leaves, Raphanus sativus L. var sativus; including Raphanus sativus L. var. 
17

Commodities

mougri H. W. J. Helm , Raphanus sativus L. var. oleiformis Pers

Rampion leaves, Campanula rapunculus L.

Rape greens, Brassica napus L. var. napus including Brassica rapa subsp. trilocularis

(Roxb.) Hanelt; Brassica rapa subsp. dichotoma (Roxb.) Hanelt, Brassica rapa subsp. 

oleifera Met

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

Rutabaga, lwaves, Brassica napus var. napobrassica (L.) Rchb.

Salsify, black, leaves, Scorzonera hispanica L.

Spinach, Spinacia oleracea L.

Spinach, Malabar, Basella alba L.

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

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

Swiss chard, Beta vulgaris L. subsp. vulgaris

Tanier spinach, Xanthosoma brasiliense (Desf.) Engl.

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

Schott

Taro, leaves, Colocasia esculenta (L.) Schott

Turnip greens, Brassica rapa L. subsp. rapa

Watercress, Nasturtium officinale W. T. Aiton

Ulluco, leaves, Ullucus tuberosus Caldas

Yam, leaves, Dioscorea spp.

Cultivars, varieties, and hybrids of these commodities 

A revision to crop group regulation would facilitate the establishment of pesticide 

tolerances on numerous pesticides that are needed to control a wide diversity of leafy

vegetables pests, as well as integrated pest control (IPM) programs to incorporate 

reduced risk pesticides, organic pesticides, and cultural practices to reduce the 

development of pesticide resistance.

IR-4 Proposal 2:” The proposed representative commodities for the Leafy Vegetable 

crop group 4 – 12 are head lettuce, leaf lettuce, spinach, mustard greens or kale, and beet, 

garden, leaves and sweet potato, leaves.”

Selection of representative commodities should be based on a representative 

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

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

problems and edible portion to the related commodities within a group or subgroup. 

Based on these criteria, three representative commodities are proposed (head lettuce, leaf 

lettuce and spinach) for Subgroup 4A; one representative commodity (mustard greens or 

kale) is proposed for Subgroup 4B and two representative commodities (garden beet, tops

and sweet potato leaves) are proposed for Subgroup 4C. The majority of tolerances 

established on Leafy Vegetables, Brassica Leafy Vegetables and Leaves of Root and 

Tuber crops (human food) are based on the established crop groups.

I recommend ChemSAC approve hhead lettuce, leaf lettuce, Spinach, mustard 
18

greens or kale, and beet, garden, leaves as representative commodities for the Leafy

Vegetable crop group. These representative commodities represent over 93 % of the total 

leafy vegetable harvested acres reported in the USDA Ag Census, and are the highest 

consumed commodities on a per capita basis in the group. Head lettuce accounts for 

43 % of the acres and leaf lettuce 37 % (includes Romaine lettuce), spinach (rep for 

subgroup 4A accounts for 11 %, and mustard greens or kale for 3 %. These commodities 

have a long regulatory history as being representative commodities for Crop groups 4 and 

5. For example head and leaf lettuce and spinach are representative commodities for the 

current crop group 4 as well as crop subgroup 4A, and mustard greens is the 

representative commodity for the current Brassica leaf greens subgroup 5B. We expect 

that all proposed members of the amended Leafy vegetable crop will have similar residue 

levels based on similarities of the raw agricultural commodities (RAC’s), cultural 

practices, and pest problems. The current Leafy vegetable, except Brassica crop group 4 

has been very successful in establishing 43 tolerances for the crop group, and 13 for the 

leafy vegetable subgroup 4A and 13 for the leafy petiole subgroup 4B. The current 

Brassica leafy vegetable crop group 5 has been very successful in establishing 28 

tolerances for the crop group, and 40 for Brassica head and stem subgroup 5A and 32 for 

the Brassica leafy greens subgroup 5B The leaves of root and tuber vegetable, human 

food crop group 2 has also 19 established tolerances.

I do not recommend sweet potato, leaves to be an alternative representative 

commodity with beet, garden, tops (garden beet tops or leaves) can adequately represent 

the members of the proposed leaves of root and tuber subgroup 4C, due to the production 

being too low compared to garden beet leaves.

IR-4 Proposal 3: “Propose establishing three crop subgroups 4A – Leafy greens 

subgroup with forty-one commodities with head lettuce and leaf lettuce and spinach 

being representative commodities, 4B – Brassica leafy greens subgroup with twenty-two 

commodities with mustard greens or kale being representative commodities, and 4C –

Leaves of root and tuber vegetable, human food subgroup with thirteen commodities with 

garden beet leaves and sweet potato leaves being the representative commodities as 

follows:”

Crop Subgroup 4A. Leafy greens subgroup:

1. Amaranth, leafy, Amaranthaceae, Amaranthus spp.; including Spiny amaranth, Amaranthus 

spinosus L.; Spleen amaranth, Amaranthus dubius C. Mart. ex. Thell.; Slim amaranth, Amaranthus 

hypochondriacus L.; Bush greens, Amaranthus cruentus L.; Slender amaranth, Amaranthus viridis

L.; Amaranth, Chinese, Amaranthus tricolor L.

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

3. Blackjack, Asteraceae, Bidens pilosa L.

4. Cat’s Whiskers, Cleomaceae, Cleome gynandra L.

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

6. Cham-na-mul, Apiaceae, Pimpinella calycina Maxim

7. Chervil, Apiaceae, Anthriscus cerefolium (L.) Hoffm., 
19

8. Chipilin, Fabaceae, Crotalaria longirostrata Hook & Arn. 

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

(Schousb.) Tzvelev

10. Chrysanthemum, edible-leaved, Asteraceae, Glebionis spp. 

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

12. Chrysanthemum, tricolor, Asteraceae, Glebionis carinata (Schousb.) Tzvelev

13. Cilantro, leaves Apiaceae, Coriandrum sativum L.

14. Corn salad, Valerianaceae, Valerianella spp.; including Lamb’s lettuce, Valerianella locusta (L.) 

and Italian Corn salad, Valerianella eriocarpa Desv. 

15. Cosmos, Asteraceae, Cosmos caudatus Kunth

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

17. Dock, Polygonaceae, Rumex patientia L.

18. Dol-nam-mul, Crassulaceae, Sedum sarmentosum Bunge

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

20. Endive, Asteraceae, Cichorium endivia L. ssp. endivia

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

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

23. Ferns, Edible (Fiddleheads): Including: Black lady fern, Woodsiaceae, Deparia japonica (Thunb.) 

M. Kato; Bracken fern, Dennstaedtiaceae, Pteridium aquilinum (L.) Kuhn; Broad buckler fern, 

Dryopteridaceae, Dryopteris dilatata (Hoffm.) A. Gray; Cinnamon fern, Osmundaceae, 

Osmundastrum cinnamomeum (L.) C. Presl; Lady fern, Woodsiaceae, Athyrium filix-femina (L.) 

Roth ex Mert.; Leather fern, Pteridaceae, Acrostichum aureum L.; Mother fern, Woodsiaceae, 

Diplazium proliferum (Lam.) Thouars; Ostrich fern, Onocleaceae, Matteuccia struthiopteris (L.) 

Tod.; Vegetable fern, Woodsiaceae, Diplazium esculentum (Retz.) Sw.; Zenmai fern, 

Osmundaceae, Osmunda japonica Thunb. [all by crop definition]

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

25. Huauzontle, Chenopodiaceae, Chenopodium berlandieri Moq.

26. Iceplant, Aizoaceae, Mesembryanthemum crystallinum L.

27. Jute, Tiliaceae, Corchorus spp.

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

29. Lettuce, head and leaf, Asteraceae, Lactuca sativa L.; including: Romaine lettuce, Lactuca sativa

var. longifolia Lam.; Leaf lettuce, Lactuca sativa var. crispa L. and Lettuce, head, Lactuca sativa

var. capitata L.

30. Orach, Chenopodiaceae, Atriplex hortensis L.

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

Parsley, Petroselinum crispum var. neapolitanum Danert

32. Plantain, Plantaginaceae, Plantago spp.; including Buckhorn plantain, Plantago lanceolata L. and 

Common plantain, P. major L.

33. Primrose, English, Primulaceae, Primula vulgaris Huds.

34. Purslane, Garden, Portulacaceae, Portulaca oleracea L.

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

36. Radicchio (red chicory), Cichorium intybus L.

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

DC.

38. Spinach, Chenopodiaceae, Spinacia oleracea L.

39. Spinach, Malabar, Basellaceae, Basella alba L.

40. Spinach, New Zealand, Aizoaceae, Tetragonia tetragonioides (Pall.) Kuntze
20

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

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

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

Crop Subgroup 4B. Leafy Brassica greens subgroup:

1. Arugula, Brassicaceae , Eruca sativa Mill.

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

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

4. Cabbage, Abyssinian, Brassicaceae, Brassica carinata A. Braun

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

6. Chinese cabbage (bok choy), Brassicaceae , Brassica rapa subsp. chinensis (L.) Hanelt; 

including Flowering white cabbage (choi sum), Brassicaceae, Brassica rapa L. subsp. chinensis 

(L.) Hanelt var. parachinensis (L. H. Bailey) Hanelt; Purple-stem mustard, Brassicaceae, 

Brassica rapa L. subsp. chinensis (L.) Hanelt var. purpuraria (L. H. Bailey) Kitam. and Chinese 

flat cabbage, Brassicaceae, Brassica rapa L. subsp. narinosa (L. H. Bailey) Hanelt

7. Collards, Brassicaceae, Brassica oleracea var. viridis L.

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

Lepidium virginicum L.

9. Cress, Upland, Brassicaceae, Barbarea vulgaris W. T. Aiton including American cress, 

Brassicaceae, Barbarea verna (Mill.) Asch.

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

11. Kale, common, Brassicaceae, Brassica oleracea var. sabellica L.; including Kale, branching 

bush, Brassicaceae, Brassica oleracea L. var. ramosa DC.; Kale, Jersey, Brassicaceae, 

Brassica oleracea L. var. palmifolia DC. And Kale, marrow-stem, Brassicaceae, Brassica 

oleracea L. var. medullosa Thell. 

12. Maca, Brassicaceae, Lepidium meyenii Walp.

13. Mizuna, Brassicaceae, Brassicaceae, Brassica rapa L. subsp. nipposinica (L. H. Bailey) Hanelt 

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

perviridis L. H. Bailey 

14. Mustard greens, Brassicaceae, Brassica juncea subspp.; including Leaf mustard, Brassicaceae, 

Brassica juncea (L.) Czern. subsp. integrifolia (H. West) Thell. And Big-stem mustard, 

Brassicaceae, Brassica juncea (L.) Czern. subsp. tsatsai (T. L. Mao) Gladis 

15. Mustard, tuberous rooted Chinese, Brassicaceae, Brassica juncea (L.) Czern. subsp. napiformis 

(Pailleux & Bois) Gladis

16. Radish leaves, Brassicaceae, Raphanus sativus L. var sativus; including Rat-tail radish greens, 

Brassicaceae, Raphanus sativus L. var. mougri H. W. J. Helm and Oil radish greens, 

Brassicaceae, Raphanus sativus L. var. oleiformis Pers. 

17. Rape greens, Brassicaceae, Brassica napus L. var. napus including Field mustard greens, 

Brassicaceae, Brassica rapa subsp. trilocularis (Roxb.) Hanelt; Brassica rapa subsp. dichotoma

(Roxb.) Hanelt and Brassica rapa subsp. oleifera Metzg.

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

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

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

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

22. Watercress, Brassicaceae, Nasturtium officinale W. T. Aiton
21

Crop Subgroup 4C. Leaves of Root and Tuber Vegetables, Human Food):

1. Alexanders leaves, Apiaceae, Smyrnium olusatrum L.

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

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

4. Cassava, leaves, Euphorbiaceae, Manihot esculenta Crantz

5. Chicory, Asteraceae, Cichorium intybus L., 

6. Rampion leaves, Campanulaceae, Campanula rapunculus L.

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

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

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

violaceum Schott

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

11. Ulluco leaves, Basellaceae, Ullucus tuberosus Caldas

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

13. Yam leaves, Dioscoreaceae, Dioscorea spp.; including Greater yam, Dioscorea alata L.; Chinese yam, 

Dioscorea polystachya Turcz.; Lesser yam, Dioscorea esculenta (Lour.) Burkill; White yam, 

Dioscorea rotundata Poir.; Mapuey, Dioscorea trifida L.f. and Yellow yam, Dioscorea cayenensis 

Lam.

HED Recommendations for Proposal 3:

I recommend ChemSAC concur to approve the three proposed crop subgroups 

because of similarities between cultural practices, potential residue exposure due to leave 

area, and lack of animal feed items as well as similarities to the current leafy vegetable 

crop group. The three crop subgroups are similar to Crop groups 4, 5, and 2. The 

proposed leafy greens subgroup 4A – 12 is the same subgroup 4A in the current crop 

group 4 with the same representative commodities. Based on these criteria, three 

representative commodities are proposed (head lettuce, leaf lettuce and spinach) for 

Subgroup 4A; one representative commodity (mustard greens or kale) is proposed for 

Subgroup 4B and two representative commodities (garden beet, tops and sweet potato 

leaves) are proposed for Subgroup 4C. I agree with the selection of representative 

commodities except I do not recommend sweet potato, leaves to be an alternative 

representative commodity with beet, garden, tops (garden beet tops or leaves) can 

adequately represent the members of the proposed leaves of root and tuber, human food

subgroup 4C, due to the production being too low compared to garden beet leaves. The 

majority of tolerances established on Leafy Vegetables, Brassica Leafy Vegetables and 

Leaves of Root and Tuber crops, human food are based on the established crop groups. 

I also agree that the “Brassica Leafy Vegetable Subgroup 5B should be transferred 

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

4B (Leafy Brassica Vegetables) and rename Group 4 from the Leafy Vegetable Except 

Brassica Vegetable Crop Group to the Leafy Vegetable Group 4 – 12 and Crop Group 5 

will become the Head and Stem Brassica Vegetable Group. This proposal was developed 

because Leafy Vegetables and Brassica leafy vegetables are similar in growth pattern, 
22

leaf exposure and pesticide residues. Inclusion of Brassica leafy vegetables in a separate 

subgroup are desirable because of potentially different actions of herbicides on leafy

Brassicas verses other leafy (non-Brassica) crops. 

ChemSAC (minutes, May 19, 2010) “felt that moving the Brassica Leafy

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

it as a separate subgroup in the Leafy Vegetable Group 4. Also, ChemSAC felt that Crop 

Group 5 could be renamed the Head and Stem Brassica Vegetable Group if the Leafy

Brassica Subgroup is moved to Crop Group 4. 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”. 

Existing tolerances also support the proposed subgroups and representative 

commodities. For example, head and leaf lettuce and spinach are representative 

commodities for the current crop group 4 as well as crop subgroup 4A, and mustard 

greens is the representative commodity for the current Brassica leaf greens subgroup 5B. 

For Crop subgroup 5B comparison of tolerances for mustard greens and kale are the same. 

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

tolerances. Based on the existing tolerances for crop subgroups 4A, 5A, and 5B it is clear 

that the levels of residues found in Subgroup 5B Leafy Brassica greens are closer to the 

levels of the same chemical found in Subgroup 4A Leafy Greens than those of Subgroup 

5A Brassica Head and Stem Vegetables. Comparing similar pesticides, the Brassica head 

and stem vegetables are significant lower than the Brassica leafy greens subgroup 4A 

(Tables 57A and 57B). Moving the members of the Brassica Leafy Vegetables into 

group 4 would allow for greater accuracy when setting tolerances for crop groups 4 and 

5. This proposed move has received support from members of the ICGCC, particularly 

due to the recent practice of growing Brassica and non-Brassica leafy vegetables together 

for “baby greens” and salad mixes. 

The recommended Leafy Vegetable crop group commodities and the three crop 

subgroups with their representative commodities and list of commodities in each crop 

subgroup is in Table II below:. 

TABLE II. LIST OF RECOMMENDED LEAFY VEGETABLE CROP 

GROUP/SUBGROUP, REPRESENTATIVE COMMDODITIES INDIVIDUAL 

COMMODITIES FOR EACH.

Crop Group / 

Subgroup

Recommended

Representative 

Commodities

Recommended Commodities

Leafy Vegetable 

Crop Group 4 - 12

Head lettuce, leaf 

lettuce, spinach, 

mustard greens or 

kale, and beet, 

garden, leaves

Alexanders, leaves; Amaranth, Chinese; Amaranth, leafy; 

Arugula; Beet, garden, leaves; Bellflower, Chinese, 

leaves; Broccoli raab; Broccoli, Chinese; Cabbage, 

Abyssinian; Cabbage, seakale; Cassava, leaves; Chervil, 

fresh leaves; Chicory, leaves; Chinese cabbage, bok choy; 
23

Crop Group / 

Subgroup

Recommended

Representative 

Commodities

Recommended Commodities

Chipilin; Chrysanthemum, garland; Cilantro, fresh leaves; 

Collards; Corn salad; Cress, garden; Cress, upland; 

Dandelion; Dock; Ebolo; Endive; Escarole; Fameflower; 

Good King Henry; Hanover salad; Huauzontle; Jute 

leaves; Kale; Lettuce, head; Lettuce, leaf; Maca; 

Mizuna; Mustard greens; Mustard, tuberous rooted 

Chinese; Orach; Parsley, fresh leaves; Purslane, garden; 

Purslane, winter; Radicchio; Radish, leaves; Rape greens; 

Rampion, leaves; Rocket, wild; Rutabaga greens; Salsify, 

black, leaves; Spinach; Spinach, Malabar; Spinach, New 

Zealand; Sweet potato, leaves; Swiss chard; Tanier, 

leaves; Taro, leaves; Turnip greens; Ulluco, leaves; 

Watercress; Yam, leaves; Cultivars, varieties, and hybrids 

of these commodities

Crop Subgroup 4A. 

Leafy greens

Head lettuce and 

Leaf lettuce and 

Spinach

Amaranth, Chinese; Amaranth, leafy; Chervil, fresh 

leaves; Chipilin; Chrysanthemum, garland; Cilantro, 

fresh leaves; Corn salad; Dandelion; Dock; Ebolo; 

Endive; Escarole; Fameflower; Good King Henry; 

Huauzontle; Jute leaves; Lettuce, head; Lettuce, leaf; 

Parsley, fresh leaves; Purslane, garden; Purslane, winter; 

Radicchio; Spinach; Spinach, Malabar; Spinach, New 

Zealand; Swiss chard; Tanier spinach; Cultivars, 

varieties, and hybrids of these commodities

Crop Subgroup 4B. 

Brassica leafy 

greens

Mustard greens or 

Kale

Arugula; Broccoli raab; Broccoli, Chinese; Cabbage, 

Abyssinian; Cabbage, seakale; Chinese cabbage, bok 

choy; Collards; Cress, garden; Cress, upland; Hanover 

salad; Kale; Maca; Mizuna; Mustard greens; Mustard, 

tuberous rooted Chinese; Radish, leaves; Rape greens; 

Rocket, wild; Rutabaga greens; Turnip greens; 

Watercress; Cultivars, varieties, and hybrids of these 

commodities

Crop Subgroup 4C. 

Leaves of root and 

tuber, human food

Beet, garden, leaves Alexanders, leaves; Beet, garden, leaves; Bellflower, 

Chinese, leaves; Cassava, leaves; Chicory, leaves; 

Rampion, leaves; Salsify, black, leaves; Sweet potato, 

leaves; Tanier, leaves; Taro, leaves; Ulluco, leaves; 

Yam, leaves; Cultivars, varieties, and hybrids of these 

commodities

Therefore, I recommend ChemSAC approve hhead lettuce, leaf lettuce, spinach,

mustard greens or kale, and beet, garden, leaves as representative commodities for the 

Leafy Vegetable crop group, and crop subgroup 4A - 12 Leafy greens will have hhead

lettuce, leaf lettuce, and spinach as the representative commodities which are the same as 

the current leafy vegetable crop subgroup 4A (Leafy greens subgroup). The current crop 
24

subgroup 5B Leafy Brassica greens will be transferred to crop subgroup 4B and have 

mustard greens or kale as representative commodities. Crop subgroup 4C will becomes 

the “Leaves of root and tuber, human food subgroup and distinguish itself from the 

current Crop group 2 which will become the “Leaves of root and tuber vegetable, animal 

feed crop group. The remaining commodities in Crop group 2 will be the leaves of 

various root and tuber commodities used as animal feed such as fodder beets (mangel 

beets), fodder turnips, and the forage Brassica ‘tyfon’.

IR-4 Proposal 4:”Propose a new commodity definition for ferns because there are too 

many species as follows:”

The crop definition is proposed for ferns, edible (fiddleheads) that includes many

similar ferns. The following is a proposed crop definition for ferns, edible (fiddleheads):

A B

Ferns, Edible 

(Fiddleheads)

Black lady fern; Bracken fern; Broad buckler fern; Cinnamon fern; 

Lady fern; Leather fern; Mother fern; Ostrich fern; Vegetable fern and 

Zenmari fern

HED Recommendations for Proposal 4:

I recommend that ChemSAC not approve the edible fern commodity definition, 

since we are recommending not including fiddlehead ferns for inclusion in the this group 

because even though they are found for a limited time in grocery stores and included in 

some gourmet restaurants, they are rarely cultivated and are often gathered from the wild 

for personal consumption, or sold to markets and restaurants. They have a very limited 

season, typically early spring for a short time as the fronds first emerge, and some of the 

ferns can be toxic if not harvested at the correct growth stage. However, after 

consideration of its cultural practices and potential as a commercial crop it is 

recommended not to include ferns as a commodity in any crop group. It may well be 

considered in a future crop group that includes mushrooms since cultivation practices 

may become more similar but for now edible ferns will remain an orphan crop.

I also agree that no new commodity definitions [(40 CFR § 180.1(g)] will be 

needed for this revised crop group. There are five commodity definitions for the Leafy

vegetables and three for lettuce: lettuce; lettuce, head; lettuce, leaf; and one for endive, 

and one for turnip tops or turnip greens. When the Leafy vegetable crop group is 

published there will be no need for the endive = escarole definition since they will both 

be listed as separate commodities in the crop group. Also, there will no longer a need for 

the turnip tops or turnip greens definition since all the commodities it covers (broccoli 

raab and Hanover salad) are Brassicas and will all be proposed members of the Leafy

Brassica greens subgroup 4B. The three lettuce definitions are still useful in determining 

which lettuce varieties are considered head and/or leaf lettuce. Most tolerances in the 

future will be based as either head or leaf lettuces. The commodity definition lettuce will 
25

be less useful. However, since there are several established lettuce and lettuce, head and 

lettuce, leaf these commodity definitions should not be deleted at this time.

Also in 2002, ChemSAC approved a commodity definition for parsley to include 

cilantro leaves (Reviewer=s Guide and Summary of HED ChemSAC Approvals for 

Amending Commodity Definitions [40 CFR '180.1(h)] and Crop Group/Subgroups [40 

CFR '180.41], Schneider, B., 6/14/02). The raw agricultural commodity (RAC) for 

parsley is parsley, leaves; and for cilantro is cilantro, leaves. The seeds of cilantro are 

coriander, seed and they are not covered as part of this commodity definition. Also, 

coriander, seed is a member of Crop Group 19: Herbs and Spices Group, and Crop 

Subgroup 19B: Spice Subgroup. Cilantro, dried leaves and parsley, dried leaves will 

remain as a member of Crop Group 19: Herbs and Spices Group, and Crop Subgroup 

19A: Herb Subgroup. Since parsley, fresh leaves and cilantro, fresh leaves are 

recommended to be members of the revised leafy vegetable crop group the need for the 

parsley commodity definition is negated and no longer needed.

Additional HED Recommendations/Conclusions:

HED Recommendation 5:

Another important aspect of crop grouping is the harmonization effort with the 

Codex Classification of Foods and Animal Feeds. Another important aspect of crop 

grouping is the harmonization effort with the Codex Classification of Foods and Animal 

Feeds. The proposed amended EPA crop group for Leafy vegetable crop have its 

proposed members included in Codex Leafy Vegetables Including Brassica Vegetables 

Group 013 (VL) or in the Brassica (Cole or cabbage) Vegetables, Head cabbages, 

Flowerhead Brassicas Group 010 (VB) which is somewhat confusing (Table 64). Codex 

also has separate codes for Brassica (Cole or cabbage) vegetables, Head cabbages, 

Flowerhead Brassicas (VB 40). Flowerhead Brassicas (includes Broccoli; Broccoli, 

Chinese; and Cauliflower (VB 42) as well as Leafy vegetables (VL 53) and Brassica 

Leafy vegetables (VL 54). Almost all of the commodities for the Leafy vegetable group 

can be matched to the current commodity names in Codex, except for betel leaves, 

blackjack, goosefoot, mallow, papaya leaves, senna leaves, and sowthistle. Most of these 

commodities were previously rejected for various reasons in this report such as papaya 

leaves are not included because they grow from a tree. Codex uses multiple commodity

terms for the same commodity and refers to the preferred commodity, while EPA has the 

Food and Feed Commodity Vocabulary website that has many lookup terms that link to 

the preferred commodity term used for establishing tolerances/MRL. 

HED Recommendation 6:

The Health Effects Division Dry Matter database prepared by Dr’s. NG and 

Schneider. Yuen-Shaung NG and B. A. Schneider, was updated on September 12, 2011 

in Table 87 including commodities for the amended leaf vegetable crop group 4 – 12. 
26

HED Recommendation 7:

Guidance for HED SOP 99.6 - “Classification of Food Forms with Respect to 

Level of Blending” issued August 20, 1999, and HED SOP 2000.1 – “Guidance for 

Translation of Field Trial Data from Representative Commodities in the Crop Group 

Regulation to Other Commodities in Each Crop Group/Subgroup” issued September 12, 

2000 can be updated to reflect the changes to the Leafy vegetable crop group 4-12.

HED Recommendation 8:

Guidance on expressing tolerance terminology for the updated Leafy vegetable 

crop groups 4 and 5 are discussed under the “Tolerance expression guidance section of 

this analysis. 

HED Recommendation 9:

New lookup and preferred EPA terms for the members of the Leafy vegetable 

crop groups 4 and 5 and Leaves of root and tuber vegetable crop 2 are listed in the EPA 

Food and Feed Commodity Vocabulary section of this report and these terms should be 

added to the EPA Food and Feed Commodity Vocabulary website 

(http://www.epa.gov/pesticides/foodfeed) when it is updated.

DETAILED ANALYSIS OF THE USDA IR-4 PROPOSAL TO AMEND THE 

LEAFY VEGETABLE CROP GROUP 4:

The leafy vegetables form a large commodity group of mainly annual or biennial 

flowering herbaceous plants. In general the leafy vegetables and Brassica leafy

vegetables are typically cool season crops that are grown as row crops. Crops that are 

consumed as leaves of roots and tubers (human food) are typically warm season crops, 

and are also grown as row crops. Crop Group 4 contains the non- Brassica leafy

vegetables which are members of many botanical families (see Table 1) and include 

major commodities such as lettuce, spinach, and parsley. The other major Crop Group 5 

contains the Brassica leafy vegetables comprise a genus of plants in the mustard family

called the Brassicaceae (Cruciferae). Cruciferae is considered and alternative botanical 

family name for the Brassicas. The members of the genus may be collectively known 

either as cabbage or as mustard or as Cole crops as discussed below. This genus is 

remarkable for containing more important agricultural and horticultural crops than any

other genus. It also includes a number of weeds, both wild and escapees from cultivation

found mostly in especially in North America, South America, and Australia. It includes 

over 30 wild species and hybrids, and numerous additional cultivars and hybrids of 

cultivated origin. As stated most are annuals or biennials, but some are small shrubs. 

The genus is native in the wild in Western Europe, the Mediterranean and temperate 

regions of Asia. Almost all parts of some species or other have been developed for food, 

including the root (rutabaga, turnips), stems (kohlrabi), leaves (cabbage, Brussels

sprouts), flowers (cauliflower, broccoli), and seeds (many, including mustard seed, and 
27

oil-producing rapeseed, canola varieties). Some forms with white or purple foliage or 

flower heads are also sometimes grown for ornament.

DEFINITION OF LEAFY VEGETABLE COMMODITIES:

A leafy vegetable is considered any of various plants which have their leaves 

and/or stems/or tender petiole s plant parts eaten as vegetables. The current crop 

grouping system has separate crop groups for Leafy vegetables group 4 and Brassica 

Leafy Vegetables Crop Group 5, as well as Crop group 2 for the Leaves of Root and 

Tuber Vegetables. Brassica leafy vegetables which make up Crop group 5 are all from 

the same botanical family – Brassicaceae. The current Leafy Vegetable Group 4 has 

members from ten plant families. The current Crop Group 2 has members from ten

families. Nearly one thousand species of plants with edible leaves are known. Leaf 

vegetables may have other names in the culinary sense and can be called potherbs, green 

vegetables, greens, or leafy greens. These vegetables are leaves of plants that are cooked 

(steamed, stir-fried or cooked) or eaten fresh as a vegetable. They come from a wide 

variety of plants, but share common characteristics in leaf morphology (comparison of 

external plant structures). Even the leaves of some forage crops such as clover and most 

grasses are also edible by humans, but usually only eaten under famine conditions. Leafy 

vegetables often come from short-lived herbaceous plants such as spinach and lettuce. 

Leaves of root and tuber crops are also consumed and are currently members of Crop 

Group 2. Leafy vegetables are low in fat and calories and high in dietary fiber, calcium,

iron and potassium and numerous vitamins. Leafy vegetables have edible parts, mainly 

leaves that are fully exposed to pesticides during their growth period.

Leafy greens according to the National Leafy Greens Council [Located at St. Paul, 

MN 55127 (http://www.leafy-greens.org/)] provides market, nutritional, and educational 

information to consumers, produce growers and produce buyers. Promotional materials 

such as leafy greens lesson plans encourage consumers to understand the nutritional 

benefits and disease fighting and prevention elements of leafy greens. The National 

Leafy Greens Council considers the following vegetables as leafy greens: arugula; beet 

greens; Belgian endive; broccoli; Chinese cabbage, bok choy; cabbage; collards; curly 

endive; dandelion greens; escarole; flowering kale; lettuce; corn salad; mustard greens, 

radicchio; broccoli raab or rapini; spinach; Swiss chard; turnip greens; and watercress. 

This will be a useful listing of crops as we analyze the IR-4 petition. 

The term ‘Asian or Oriental leafy vegetables’ is a broad term that applies to both 

vegetables that grow in the Asian countries or eaten by people of Asian descent or all 

people that like Asian cuisine. Asian/Oriental leafy vegetables such as Chinese cabbage 

bok choy and Chinese broccoli are included in this petition.

Mesclun is a salad mix of assorted small, young salad leaves which originated in 

Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive

in equal proportions, but in modern iterations may include an undetermined mix of fresh 

and available lettuces, spinach, arugula (rocket, or roquette), Swiss chard (God's Breath), 
28

mustard greens (Dijon's Child), endive, dandelion, frisée, mizuna, mâche (Lamb's 

Lettuce), radicchio (Italian Spinach), sorrel, and/or other leafy vegetables. The name 

comes from Provençal (Southern France)—mescla, "to mix"—and literally means 

"mixture". In Hawaii, similar greens are grown in the region of Waimanalo on the 

windward side of Oahu. Because of their origin, a similar salad mix called "Nalo 

Greens" is popular in Hawaiian cuisine.

In the USA, Mesclun has come to mean any mixture of young salad greens that is 

seeded, grown and cut all together. Many Mesclun mixtures are now available prebagged in supermarkets nationwide. For example one mixture from Burpee Seed Co. is 

called ‘Mesclun, Sweet Salad Mix’ and contains a tender mild flavored blend of leaf 

veggies for early spring salads. Varieties include red (Ruby lettuce, Bull's Blood beet) 

and bright green (Bloomsdale spinach, Simpson lettuce, Tendergreen mustard). They are 

planted together and are harvested tog ether, starting when the leaves are about 3" long. 

Days to maturity range from 30 – 35 days. 

BOTANICAL ASPECTS OF LEAFY VEGETABLE COMMODITIES:

Table 1. Botanical Families of the Proposed Revisions to the Leafy and Brassica 

Leafy Vegetable and Leaves of Root and Tuber Crop Groups (Currently

commodities in bold are the best known worldwide).

Botanical Family Commodity

Acanthaceae Violet, Chinese

Aizoaceae Iceplant; Spinach, New Zealand

Amaranthaceae Amaranth, leafy; Feather cockscomb

Apiaceae Cham-na-mul; Chervil; Parsley, fresh;Alexanders leaves; 

Araceae Tanier spinach; Tanier leaves; Taro leaves

Asteraceae Aster, Indian; Blackjack; Cham-chwi; Chrysanthemum, corn; 

Chrysanthemum, edible-leaved; Chrysanthemum, garland; Chrysanthemum, 

tricolor; Cosmos; Dandelion; Ebolo; Endive; Lettuce, bitter; Lettuce, head; 

Lettuce, leaf; Sowthistle; Chicory, leaves; Salsify, black, leaves; Velvet 

plant leaves

Basellaceae Spinach, Malabar; Ulluco leaves

Brassicaceae Arrugula; Broccoli, Chinese; Broccoli raab; Cabbage; Cabbage, 

Abyssinian; Cabbage, seakale; Cabbage, Chinese, bok choy; Collards; 

Cress, garden; Cress, upland; Hanover salad; KaleMaca; Mizuna; Mustard 

greens; Mustard, tuberous rooted, Chinese; Radish, leaves; Rape greens; 

Rocket, wild; Rutabagagreens; Shepherd’s purse; Turnip greens; 

watercress

Campulanaceae Bellflower, Chinese, leaves; Rampion leaves

Cleomaceae Cat’s Whiskers

Chenopodiaceae Good King Henry; Huauzontle; Orach; Spinach; Swiss chard; Beet, garden, 

leaves

Convolvulaceae Sweet potato, leaves

Crassulaceae Dol-nam-mul 

Dioscoreaceae Yam leaves

Euphorbiaceae Cassava, leaves 

Fabaceae Chipilin

Plantaginaceae Plantain, buckhorn or common, leaves
29

Botanical Family Commodity

Polygonaceae Dock 

Portulacaceae Fameflower; Purslane, Garden; Purslane, Winter

Primulaceae Primrose, English

Tiliaceae Jute, leaves

Valerianaceae Corn salad 

The ferns include many families:

Ferns, Edible (Fiddleheads): Including: Black lady fern, Woodsiaceae, Deparia japonica 

(Thunb.) M. Kato; Bracken fern, Dennstaedtiaceae, Pteridium aquilinum (L.) Kuhn; Broad 

buckler fern, Dryopteridaceae, Dryopteris dilatata (Hoffm.) A. Gray; Cinnamon fern, 

Osmundaceae, Osmundastrum cinnamomeum (L.) C. Presl; Lady fern, Woodsiaceae, Athyrium 

filix-femina (L.) Roth ex Mert.; Leather fern, Pteridaceae, Acrostichum aureum L.; Mother fern, 

Woodsiaceae, Diplazium proliferum (Lam.) Thouars; Ostrich fern, Onocleaceae, Matteuccia 

struthiopteris (L.) Tod.; Vegetable fern, Woodsiaceae, Diplazium esculentum (Retz.) Sw.; 

Zenmai fern, Osmundaceae, Osmunda japonica Thunb. 

ORIGIN AND HISTORY OF LEAFY AND BRASSICA LEAFY VEGETABLE 

CULTIVATION:

Leafy greens are considered an ancient food since historical records show many

leafy greens were grown in Mesopotamia before 3000 BC. Kale goes back 4,000 years in 

the Eastern Mediterranean and Asia Minor areas. Spinach is native to Iran and lettuce 

has been cultivated more than 2500 years. The Brassicaceae (Cruciferaceae) are found 

in all continents except Antarctica. They are most abundant in areas north of the equator.

Kale and collards both originated as primitive non-heading cabbages, hence the 

Latin name Brassica oleracea, variety acephala, which means “without a head.” There’s 

some debate as to whether these greens originated in the eastern Mediterranean or Asia 

Minor given the nomadic nature of prehistoric traders and tribes that took these ‘leafy

greens’ seeds with them. Kale and collards are among the easiest of all vegetables to 

grow since they are biennials and they put up their flower or seed stalks in the spring of 

their second season of growth. This may explain why the ancient Greeks and Romans 

had no problems growing kale and collards. European writers started writing about 

“Coles” hence the term Cole crop (which likely stems from coleworts or colewyrts, 

Anglo-Saxon terms literally meaning "cabbage plants") as early as the first century. It 

may well be that those marauding Romans brought the “coles” to Britain, Germany and 

France or another theory has it that the greens may have been introduced to those 

countries by the Celts or the Saxons (http://plantanswers.tamu.edu/publications/vegetabletravelers/kale.html). 

Crops from the Brassica genus are sometimes called cole crops, which is derived from 

the Latin caulis, meaning stem or cabbage.

In the United States, the first mention of “coleworts” or cole crops came about in 

1669. Back then as in present day, the favorite green of the American South has always 

been collards especially grown during southern winters. If grown during very hot 
30

summers, the result is bound to be greens with a strong, unpalatable bitter flavor.

Broccoli raab or rapini originates in the Mediterranean and China and is descended 

from a wild herb. While it’s one of the most popular vegetables in Italian and Chinese 

communities around the world-especially in Hong Kong, rapini is also grown in the west 

coast of the United States, New Jersey, Quebec and Ontario. Broccoli raab is not related 

to broccoli; however, it is closely related to turnips, which explains why the leaves look a 

lot like turnip greens. Although broccoli-like buds do grow, a full broccoli head never 

forms. Instead, rapini is grown both for its broccoli-like buds and its mustard green-like 

leafy tops. The green’s peak growing takes place from fall to spring. 

Spinach unlike other leafy greens was unknown to the ancient Mediterranean world. 

However, in central and southwestern Asia, and some botanists believe it may have 

originated from Spinacia tetranda a wild edible green. In 647, spinach was taken from 

Nepal to China. Spinach was introduced into Arab controlled areas of the Mediterranean, 

including Spain. By the 17th Century, spinach had spread to Italy, France and England. 

GROWTH AND DEVELOPMENT OF THE LEAFY VEGETABLE CROPS:

Understanding how the leafy vegetables grow and develop is a key part of 

developing a pest control strategy for optimum leaf yield and quality and a helpful 

reference for analysis of residue field trials data by EPA scientists. Proper timing of 

pesticide applications, based on crop growth stage and pest growth cycle can improve a 

product’s efficacy, prevent crop injury, and yield losses. Pesticide labels often use crop 

growth stages and codes to identify when to apply a pesticide, and State Extension pest 

control recommendations and spray schedules are based on these distinct growth stages. 

Rarely, if ever, will a grower need to apply treatments at all of the key growth stages 

shown for a given vegetable. The number, distribution, and content of needed treatments 

will vary between the major leafy vegetable growing regions of the world and within any

given region and are dependent on pest pressures, which reduce the yield, quality, and 

marketability of the edible leaves. 

Some of the internationally recognized growth stages for the leafy vegetables are 

represented by spinach, leaf lettuce and kale which do not form a distinct head are listed 

as BBCH Codes (Biologische Bundesanstalt, Bundessortenamt and Chemical industry),

and are shown in Table 2. Table 3 shows the growth stages for leafy vegetables that form 

distinct heads such as cabbage, Chinese cabbage, head lettuce, and radicchio. In biology, 

the BBCH-scale for these crops describes the phenological development of the crop using 

the BBCH-scale. They are based on the principal growth stage such as leaf development, 

flowering, and fruit development, and they list a standard BBCH Code for each stage as 

well as a description of each code. The selected growth stages are also essential for 

identifying the propose timings to scout pest problems for control of these pests and for 

applications of pesticides as part of an integrated pest management program (IPM). 
31

Table 2. Selected Principal Growth Stages for Leafy Vegetables Not Forming Heads 

such as Spinach, Leaf Lettuce and Kale leaf harvest stages through seed 

development. BBCH Identification Codes (Adapted from Meier, 1994 and Feller et 

al., 1995). 

BBCH Code Principal Growth Stage General Description

00 Germination Dry seed

01 Germination Beginning of seed imbibition

03 Germination Seed imbibition complete

05 Germination Radicle emerged from seed

07 Germination Hypocotyl with cotyledons breaking through seed coat

09 Germination Emergence: cotyledons break through soil surface

10 Leaf development (main 

shoot) 

Cotyledons completely unfolded; growing point or true 

leaf initial visible

11 Leaf development (main 

shoot) First true leaf unfolded

12 Leaf development (main 

shoot) 2nd true leaf unfolded

13 Leaf development (main 

shoot) 3rd true leaf unfolded

14 - 18 Leaf development (main 

shoot) Stages continuous till 19.

19 Leaf development (main 

shoot) 9 or more true leaves unfolded

33 Stem elongation of rosette 

growth

Leaf rosette has reached 30% of the expected diameter 

typical for the variety. Main shoot has reached 30% of 

the expected height typical for the variety.

35 Stem elongation of rosette 

growth

Leaf rosette has reached 50% of the expected diameter 

typical for the variety. Main shoot has reached 50% of 

the expected height typical for the variety.

37 Stem elongation of rosette 

growth

Leaf rosette has reached 70% of the expected diameter 

typical for the variety. Main shoot has reached 70% of 

the expected height for the variety.

39 Stem elongation of rosette 

growth

Rosette development completed. Main shoot has 

reached the height typical for the variety. 

41 Development of 

harvestable vegetative 

plant parts

10% of the leaf mass typical for the variety reached

42 Development of 

harvestable vegetative 

plant parts

20% of the leaf mass typical for the variety reached

43 Development of 

harvestable vegetative 

plant parts

30% of the leaf mass typical for the variety reached

44 Development of 

harvestable vegetative 

plant parts

40% of the leaf mass typical for the variety reached

45 Development of 

harvestable vegetative 

plant parts

50% of the leaf mass typical for the variety reached

46 Development of 

harvestable vegetative 

plant parts

60% of the leaf mass typical for the variety reached

47 Development of 

harvestable vegetative 70% of the leaf mass typical for the variety reached
32

BBCH Code Principal Growth Stage General Description

plant parts

48 Development of 

harvestable vegetative 

plant parts

80% of the leaf mass typical for the variety reached

49 Development of 

harvestable vegetative 

plant parts

Typical leaf mass reached, leafy crop harvested

51 Inflorescence emergence Main shoot begins to elongate. Main inflorescence 

visible between uppermost leaves. 

53 Inflorescence emergence 30% of the expected height of the main shoot reached.

55 Inflorescence emergence First individual flowers of main inflorescence visible 

(still closed).

59 Inflorescence emergence First flower petals visible; flowers still closed.

60 Flowering First flowers open (sporadically)

61 Flowering Beginning of flowering: 10% of flowers open

62 Flowering 20% of flowers open

63 Flowering 30% of flowers open

64 Flowering 40% of flowers open

65 Flowering Full flowering: 50% of flowers open

67 Flowering Flowering finishing: majority of petals fallen or dry

69 Flowering End of flowering

71 Development of Fruit First fruits formed

72 Development of Fruit 20% of fruits have reached typical size

73 Development of Fruit 30% of fruits have reached typical size

74 Development of Fruit 40% of fruits have reached typical size

75 Development of Fruit 50% of fruits have reached typical size

76 Development of Fruit 60% of fruits have reached typical size

77 Development of Fruit 70% of fruits have reached typical size

78 Development of Fruit 80% of fruits have reached typical size

79 Development of Fruit Fruits have reached typical size

81 Ripening of fruit and seed Beginning of ripening: 10% of fruits ripe, or 10% of 

seeds of typical color, dry and hard

82 Ripening of fruit and seed 20% of fruits ripe, or 20% of seeds of typical color, dry 

and hard

83 Ripening of fruit and seed 30% of fruits ripe, or 20% of seeds of typical color, dry 

and hard

84 Ripening of fruit and seed 40% of fruits ripe, or 20% of seeds of typical color, dry 

and hard

85 Ripening of fruit and seed 50% of fruits ripe, or 50% of seeds of typical color, dry 

and hard

86 Ripening of fruit and seed 60% of fruits ripe, or 20% of seeds of typical color, dry 

and hard

87 Ripening of fruit and seed 70% of fruits ripe, or 20% of seeds of typical color, dry 

and hard

88 Ripening of fruit and seed 80% of fruits ripe, or 20% of seeds of typical color, dry 

and hard

89 Ripening of fruit and seed Fully ripe: seeds on the whole plant of typical color and 

hard

92 Senescence Leaves and shoots beginning to discolor

95 Senescence 50% of leaves yellow or dead

97 Senescence Plants dead

99 Senescence Harvested product (seeds)
33

Table 3. Selected Principal Growth Stages for Leafy Vegetables that Form Heads 

such as Cabbage, Chinese cabbage, Head Lettuce, and Radicchio. BBCH 

Identification Codes (Adapted from Meier, 1994 and Feller et al., 1995). 

BBCH Code Principal Growth 

Stage

General Description

00 Germination Dry seed

01 Germination Beginning of seed imbibition

03 Germination Seed imbibition complete

05 Germination Radicle emerged from seed

07 Germination Hypocotyl with cotyledons breaking through seed coat

09 Germination Emergence: cotyledons break through soil surface

10 Leaf development (main 

shoot) 

Cotyledons completely unfolded; growing point or true 

leaf initial visible

11 Leaf development (main 

shoot) First true leaf unfolded

12 Leaf development (main 

shoot) 2nd true leaf unfolded

13 Leaf development (main 

shoot) 3rd true leaf unfolded

14 - 18 Leaf development (main 

shoot) Stages continuous till 19.

19 Leaf development (main 

shoot) 9 or more true leaves unfolded

41 Development of 

harvestable vegetative 

plant parts

Heads begin to form: the two youngest leaves do not 

unfold

42 Development of 

harvestable vegetative 

plant parts

20% of the expected head size reached

43 Development of 

harvestable vegetative 

plant parts

30% of the expected head size reached

44 Development of 

harvestable vegetative 

plant parts

40% of the expected head size reached

45 Development of 

harvestable vegetative 

plant parts

50% of the expected head size reached

46 Development of 

harvestable vegetative 

plant parts

60% of the expected head size reached

47 Development of 

harvestable vegetative 

plant parts

70% of the expected head size reached

48 Development of 

harvestable vegetative 

plant parts

80% of the expected head size reached

49 Development of 

harvestable vegetative 

plant parts

Typical size, form and firmness of heads reached and 

harvested
34

BBCH Code Principal Growth 

Stage

General Description

51 Inflorescence emergence Main shoot inside head begins to elongate

53 Inflorescence emergence 30% of the expected height of the main shoot reached

55 Inflorescence emergence First individual flowers of main inflorescence visible 

(still closed)

57 Inflorescence emergence First individual flowers of secondary inflorescences 

visible (still closed)

59 Inflorescence emergence First flower petals visible; flowers still closed

60 Flowering First flowers open (sporadically)

61 Flowering Beginning of flowering: 10% of flowers open

62 Flowering 20% of flowers open

63 Flowering 30% of flowers open

64 Flowering 40% of flowers open

65 Flowering Full flowering: 50% of flowers open

67 Flowering Flowering finishing: majority of petals fallen or dry

69 Flowering End of flowering

71 Development of Fruit First fruits formed

72 Development of Fruit 20% of fruits have reached typical size

73 Development of Fruit 30% of fruits have reached typical size

74 Development of Fruit 40% of fruits have reached typical size

75 Development of Fruit 50% of fruits have reached typical size

76 Development of Fruit 60% of fruits have reached typical size

77 Development of Fruit 70% of fruits have reached typical size

78 Development of Fruit 80% of fruits have reached typical size

79 Development of Fruit Fruits have reached typical size

81 Ripening of fruit and seed Beginning of ripening: 10% of fruits ripe, or 10% of 

seeds of typical color, dry and hard

82 Ripening of fruit and seed 20% of fruits ripe, or 20% of seeds of typical color, dry 

and hard

83 Ripening of fruit and seed 30% of fruits ripe, or 30% of seeds of typical color, dry 

and hard

84 Ripening of fruit and seed 40% of fruits ripe, or 40% of seeds of typical color, dry 

and hard

85 Ripening of fruit and seed 50% of the fruits ripe, or 50% of seeds of typical color, 

dry and hard

86 Ripening of fruit and seed 60% of fruits ripe, or 60% of seeds of typical color, dry 

and hard

87 Ripening of fruit and seed 70% of fruits ripe, or 70% of seeds of typical color, dry 

and hard

88 Ripening of fruit and seed 80% of fruits ripe, or 80% of seeds of typical color, dry 

and hard

89 Ripening of fruit and seed Fully ripe: seeds on the whole plant of typical color and 

hard

92 Senescence Leaves and shoots beginning to discolor

95 Senescence 50% of leaves yellow or dead

97 Senescence Plants dead

99 Senescence Harvested product (seeds)
35

CLIMATE AND SOILS AFFECT CULTIVATION AND ADAPTATION OF 

LEAFY VEGETABLE COMMODITIES TO CERTAIN REGIONS:

Amaranth, leafy:

Leafy amaranths are grown primarily from seed, accept a wide range of soils, and 

prefer a hot sunny position. 

Amaranth, Chinese:

Chinese amaranth is propagated by seed in light, well drain soils. Seedlings can be 

transplanted after 2 - 3 weeks.

Blackjack:

Blackjack grows well in disturbed areas and poor soils, in full or partial sun. 

Cat’s Whiskers:

Cat’s whiskers is propagation by seed and requires full sun, temperatures of 18 -

25 °C, and fertile soil from sandy loam to clay loam

Cham-chwi:

Cham-chwi prefers moist, well-drained soils in a sunny or partially shaded 

position. Naturally a woodland or hillside plant, and is propagated by seed or by

division.

Chervil:

Chervil needs a well drained soil and relatively cool conditions or will go quickly 

to seed.

Chrysanthemum, Edible-leaved:

Edible leaved chrysanthemum is a cool season plant that grows best in early spring 

and late fall. In some climates may be grown through the winter, outside or under 

protection such as hoops houses or cold frames. Grows readily from seeds, although 

cuttings may also be used. Tolerates a wide range of soil conditions and requires full sun.
36

Cilantro, fresh leaves:

Cilantro prefers a light and dry soil in a warm spot. When cultivating for leaves, however, 

the plant will bolt quickly if it is too dry at the seedling stage.

Corn salad:

Corn salad is a cool season plant that may be grown over winter in warmer 

climates. Grows well in most soils, but prefers a light, rich soil and sunny position 

although some shade can be beneficial during warmer months. 

Cosmos:

Cosmos needs a warm climate for best growth.

Dandelion:

Dandelion is an extremely hardy plant that and grows most soils and tolerates cold 

very well and requires full sun. Can be sown very early in the spring, or sown in the fall 

and overwintered to provide greens all year round. 

Dol-nam-mul:

Dol-nam-mul grows in full sun to light shade. It does well in dry, rocky soil and 

can survive droughts very well. Often grows in open woodlands, vacant lots, roadsides, 

city parks, and waste ground.

Ebolo:

Ebolo prefers rich, well drained soils and in the wild is often weedy in waste places. 

Grows well under shade in tea or cocoa plantations, and it can tolerate wet conditions but 

will not grow if waterlogged. Require warm temperatures. 

Endive and Escarole:

Endive require full sun to partial shade, and should be given plenty of moisture and 

feeding to promote quick growth, as that yields the most desirable leaves. Endive is 

somewhat frost tolerant (although escarole is hardier than endive verities), but become 

inedible in hot weather. Endive and escarole may be grown on a wide range of soil types. 

Loose fertile loams, and muck soils are best. Soils should provide good water holding 

capacity and good internal drainage, and a pH of 6.5 and above. Since they are harvested 

in the fall, soils should be chosen that allow harvest in moderately rainy conditions.
37

Fameflower:

Fameflower is a slightly succulent perennial herb, probably native to the tropical 

Americas but now widespread and often cultivated throughout the tropics. 

Feather cockscomb:

Feather cockscomb is an erect annual herb probably native to tropical Asia or 

Africa, but now spread throughout much of the tropical world. In growth form and use is 

similar to amaranth, to which it is closely related highly tolerant of both moist tropical 

and dry climates, and it will grow in a range of soil types. Grows best in full sun. 

Susceptible too few diseases or pests. Requires warm conditions, but can grow in the 

summer in many temperate regions.

Good King Henry:

Good King Henry is a stout, erect, perennial herb native to Europe and now found 

in parts of North America as well. Prefers rich, well drained soil, although can succeed 

in most soils. May produce a better harvest in light shade. 

Huauzontle:

Huauzontle is an annual herbaceous plant, found in Mexico and the southern United 

States, reaching up to 0.9 m (3 ft) in height. Succeeds in most soils but prefers a 

moderately fertile soil, and requires full sun. Needs a relatively long growing season and 

is better suited to warmer climates, although it can be grown successfully in more 

temperate environments.

Iceplant:

Iceplant is a perennial or annual prostrate, succulent plant native to Africa and 

Europe, now spread through warm parts of the Americas and Australia. It grows low to 

the ground, often shrubby with many stems, and may spread out to 1 m (3.3 ft) in width.

Requires full sun, does not tolerate freezing, and will grow on a wide range of soil types 

and pH. Can obtain moisture solely through condensation of coastal fog if necessary. 

Highly tolerant to drought and salt.

Jute leaves :

Jute is an annual, much-branched herb 90 - 120 cm tall, with various species found 

throughout most of the tropical and sub-tropical world. It requires a warm climate, and 

some species can tolerate relatively dry conditions. 

Lettuce, bitter:
38

Bitter lettuce is a perennial herb, found from northeast to south-central Africa, and 

reaching up to 1.7 m (5.6 ft) in height. It can be weedy and tends to grow on roadsides 

and disturbed lands and can also be found in grasslands, hot coastal lowlands, and near 

lakes. Prefers sandy, relatively dry soil but will grow in many other conditions. 

Lettuce, Head and Leaf:

Lettuce is an annual plant with succulent leaves growing from basal rosette, 

sometimes forming heads. Grown in temperate climates worldwide. Lettuce is a coolseason crop, as it bolts quickly at high temperatures. Lettuce can be grown in a wide 

range of soil types, but sandy loams or and mucks, deep black sandy loams and loams are 

the most suitable types of soil. Good moisture-holding capacity with good drainage is 

important, especially for heading types. Soils that compact easily, or are compacted can 

adversely affect head lettuce growth. For successful head lettuce production, soils should 

be managed to reduce compaction as much as possible.

Orach:

Orach grows as a hardy annual, known only in cultivation, which is grown as a 

substitute for spinach in Europe and in the Northern Plains in the U.S. Orach is a cool 

season annual grown in winter or early spring, more frost hardy than spinach. Propagated 

from seed; plant the entire husk (which contains a single seed) about inch deep and thin 

seedlings to about 15 cm (6 in) apart. Requires full sun and prefers regular watering, but 

is somewhat drought resistant. It grows well in poor, sandy soils and is tolerant of salty 

and alkaline conditions.

Parsley:

Parsley prefers a fertile, well-drained soil which will allow preparation of a smooth 

seedbed, especially if direct seeding the parsley. Seeds are planted in beds for field 

transplanting or direct in the field. A good amount of organic matter is helpful as parsley

requires moist soil for optimum growth.

Plantain, Buckhorn:

Hardy plants can grow in most soils, including highly compacted soils. Requires 

full sun and does best when kept moist, and it can tolerate maritime conditions.

Primrose, English:

Prefers rich, loamy, moist soil that is well-drained, but can tolerate a variety of soils 

including heavy clay. It can also tolerate some maritime conditions. Propagation is 

usually by division; primrose is a short-lived perennial and does best when divided every

few years.
39

Purslane, Garden:

Purslane can grow in most soils, but as it is a shallow-rooted crop for commercial 

production, fertile topsoil is preferred. It should be watered every 3 - 4 days in dry

climates, and is salt tolerant.

Purslane, Winter:

In the wild grows in moist soils and waste places. In cultivation, prefers a sandy

loam rich in organic matter. Winter purslane prefers high levels of moisture but can 

succeed in drier soils and harsher conditions. Cool and moist weather is preferable for 

ideal leaf production and flavor. Propagated by seed and will self seed well. 

Radicchio:

Radicchio is a temperate climate crop that will tolerate nearly any kind of soil 

(although it requires good drainage) and easily becomes weedy. It does best in with a pH 

of 6.5 to 8.3, an annual rainfall of 30 - 400 cm (11.8 - 157.5 in), and an annual mean 

temperature of 6 - 27 °C (43 - 68 °F). It does not survive overly long or hot summer. 

Sowthistle:

Grows in poor soil and waste places. Weedy and seeded by the wind. Sowthistle 

can succeed in most soils in sunny position. Cultivated in some places, but it is often 

gathered from the wild.

Spinach:

Spinach can be grown successfully on a variety of soils, but a fertile sandy loam 

high in organic matter is preferred. The use of cover crops and green manure crops is 

recommended to maintain the soil organic matter. The soil pH should range from 6.4 to 

6.8. Spinach requires a high level of fertility, especially nitrogen. Early spring spinach 

may require larger quantities of fertilizer than fall crops. Fertilizer is often broadcast and 

worked into the soil prior to seeding. Fresh seed germinates readily at 3.3 - 4.4 °C (38 -

40 °F). Higher soil temperatures result in reduced germination.

Spinach, vine (Spinach, Malabar):

It grows best in full sun at low elevations in hot and humid climates, although some 

shade can induce it to produce larger and more succulent leaves. Also does best in sandy

loam soils rich in organic matter with pH ranging from 5.5 to 8.0, although it can grow in 

poor soils. Production is slowed by cooler temperatures. Propagation is by direct 

seeding, transplants, or by stem cuttings. 

Spinach, New Zealand:
40

New Zealand spinach does best in a warm moist environment (although it can 

withstand drought well), and tolerates a coastal environment and saline soil. Its native 

environment is dunes and rocky beaches, and thus it prefers a sandy, well drained soil. 

Propagation is by seed (actually the whole, hard fruit), which should be soaked for 24 

hours and then sown directly into the field or planted indoors and transplanted. 

Germination is in 2 - 3 weeks up as long as three months. In home gardens, tender 

shoots, tips, and leaves are cut and used throughout the summer. Commercially, whole 

plants are usually cut above the ground when small. New growth from the cut stem base 

will produce a later crop.

Swiss chard:

Plants may be started in beds and transplanted to the field; but more commonly

direct field seeding, followed by plant thinning, is practiced. Plantings made in the 

spring will produce leaves for greens in about 60 days, by harvesting the outer leaves 

only and leaving the inner ones intact, and will continue to produce "greens" or leaves 

until frost if the growing point if not injured. Growing requirements are virtually 

identical to garden beets, although Swiss chard is slightly less drought tolerant.

Tanier Spinach:

Tanier spinach is propagated by corm or stem cuttings (has very poor seed 

production). It r requires a moist, rich, well-drained soil and does not grow well in sandy 

soil or soil with very low organic matter content. Can be successfully grown in soils with 

pH 5.0 – 8.0. Does best in temperatures averaging 26.7 °C (80 °F). 

Violet, Chinese:

Chinese violets are propagated by seeds. Can grow under many conditions, from 

poor, water logged soils to well drained fertile areas, but does not do well in areas with a 

long dry season. It thrives on coastal alluvium, peat soils with 85 % organic matter and a 

soil pH 3.5 – 4.5, sandy loams and clay soils, and yet may be found at elevations up to 

2,100 m (6,889 ft). Although it does well in full sun, but can tolerate an almost entirely

closed canopy, although this will slow growth significantly.

CLIMATE AND SOILS AFFECT CULTIVATION AND ADAPTATION OF 

BRASSICA LEAFY VEGETABLE COMMODITIES TO CERTAIN REGIONS:

Arugula:

A very hardy plant can grow in most kinds of soil, sun to partial shade, and is 

drought resistant.

Chinese Cabbage, Bok choy:
41

Typically grows best in 15 - 20 °C (59 - 68 °F) temperatures, although some 

cultivars may be more heat or cold resistant. As typical of many cabbages, these have a 

fine, shallow root system and require fertile soil and high moisture levels for a productive 

crop. Dryness and heat will cause premature bolting, but excessive water results in 

susceptibility to pests, particularly slugs and fungal disease. Typically planted either in 

the very early spring or in late summer for fall harvest, although some cultivars can overwinter in mild climates. These plants often do well with slight shading, particularly in 

warmer months, and traditionally are often intercropped with corn, carrots, or other 

Brassica crops.

Broccoli, Chinese:

Can be grown all year round in some climates. Propagated by seed. Optimum 

temperatures for germination are 25 to 30 °C (68 to 95 °F). May bolt quickly at sustained 

high temperatures. Grows in most fertile soil types, with good drainage and high organic 

content. Ideal pH is neutral to slightly acid, but not below 5.0.

Broccoli raab:

May be direct-seeded or transplanted. Broccoli raab prefers heavy loams, although 

if it is being over-wintered or planted in early spring, better drained loams with more 

sand content are superior. Soil should have a high organic content and an optimal pH of 

6.0 - 6.5.

Cabbage, Abyssinian:

Does best in a sunny position in moist, well-drained, fertile soil under slightly

alkaline conditions, but can succeed nearly anywhere and is somewhat weedy. 

Propagation is by seed. When grown for leaves, high additions of N will enhance 

growth. 

Cabbage, Seakale:

Propagated by seed or cuttings. Grow under typical conditions for other cabbages. 

Frost hardy, but will tolerate warmer climates, though it may not head at all and may be 

more vulnerable to pests such as cabbage loopers and imported cabbage worms.

Collards and Kale:

Full sun or partial shade. Collards can grow in many kinds of soil but the best 

yields come from well drained, heavy loamy soils with high organic content and a pH of 

5.5 - 6.5. Regular applications of fertilizer are recommended for good leafy growth. 

May be planted in late summer or fall for fall/winter harvest and/or in the early spring for 

spring harvest, depending on climate. Plants should be irrigated during dry periods. 

Seedlings can be started inside and transplanted, or direct seeded in the field and thinned 
42

to about anywhere from 5 - 46 cm (2 - 18 in) spacing, depending on the type of 

production desired.

Cress, Garden:

Propagated from seed. Succeeds in most soils, but requires moisture. Prefers full 

sun to slight shade.

Cress, Upland:

Prefers neutral, fertile soils. Often grows in wet places but does not like to be 

submerged. In the garden, requires sun, unless temperatures are likely to be high, then 

partial shade is advisable and frequent watering. A cool season plant, propagated by 

seed, it can be sown as soon as the soil can be worked and will tolerate some frost. 

Hanover salad:

Cool weather crop grown much like collards. Direct seeded via broadcast or 

transplanted from seedlings.

Kale:

Temperature and moisture requirements vary by type. However kale is a cool 

season crop and typically cannot tolerate temperatures consistently above 26.7 °C (80 

°F), and does well down to about - 6.7 °C (20 °F). Does best in full sun to light shade 

and well drained loamy soils, although it may grow in nearly any type of soil as long as it 

receives enough moisture. Kale prefers an alkaline soil and Jersey kale can tolerate 

maritime conditions. In the southern U.S., kale is often planted in the fall and harvested 

over winter and into the spring. 

Maca:

Propagation is from seed, which is planted via broadcast methods and stomped into 

the ground. Maca does well in intense sunlight at high elevations and is one of the most 

frost-tolerant plants in cultivation. This plant may tend to exhaust the soil of nutrients 

and requires several years of fallow between plantings. 

Mizuna:

A cool weather crop, mizuna may be sown in spring or fall. It can withstand 

extremes of up to 32 °C (90 °F) without bolting and down to -16 °C (3 °F) if in a 

sheltered location. It may be overwintered in many areas with only an unheated polytunnel or cold frame. Mizuna can be direct-seeded or transplanted and spacing is 

dependent on what the plants will be harvested (from 10 cm/4 in for seedlings to 46 

cm/18 in for fully grown plants). It does best in direct sunlight to light shade and 

succeeds in most soils as long as they are moisture-retentive and can tolerate pH range of 
43

5.6 - 7.5. 

Mustard greens:

Mustards are a very versatile plant and can succeed in almost any soil. Naturally a 

plant of waste places they can survive very inhospitable conditions provided they receive 

full sun and adequate water. Soil pH should be 6.5 or higher, and soil pH over 6.8 is 

necessary to manage club root.

Radish, leaves:

Practices vary by cultivar. Radish is propagated by seed, sown directly into the 

ground in drills. Radish requires full sun, and light, well drained soil with a pH of 6 - 6.5. 

In general, it favors cooler climates. 

Rape, leaves:

There are summer, winter, and spring cultivars and their requirements vary. In 

general, rapeseed grows best in mild maritime climates and requires good drainage and a 

light, somewhat sandy soil rich in organic material. Optimum growth occurs at 

temperatures around 20 °C (68 °F) for most types, although it can survive up to 30 °C/86 

°F and down to -4 °C/24.8 °F (or -30 °C/-22 °F) for short periods if hardened off 

properly).

Rocket, wild:

In the wild grows well in waste places and disturbed areas. Prefers well-drained 

sandy soils. Propagation is by seed. Light shade to full sun is preferred and it can 

tolerate dry or moist conditions.

Rutabaga, leaves:

Rutabaga cultivation is very similar to that of the turnip. Propagation is typically by

seed. Rutabaga is a cool season crop and planting should be done in the very early spring 

or fall. Fall planted rutabagas take longer to mature than those planted in the spring. A 

moderately deep, highly fertile soil with pH 6.0 to 6.5 is preferred, and rutabaga does best 

in full sun.

Shepherd’s purse:

Shepherd’s purse can and will grow nearly anywhere, under almost any conditions. 

It is not frost-tender and will grow in any soil, making it an ideal weed. Seeds are direct 

seeded in the field and will self-sow for the next year if allowed. It will bolt quickly in 

hot or dry weather. 

Turnip greens:
44

Plants should grow rapidly for best quality, both for greens and roots. Turnip 

varieties grown for tops only can be harvested 1 to 3 times per season with first cutting 

about one month after seeding. A moderately deep, highly fertile soil with pH 6.0 to 6.5 

is preferred, and turnip does best in full sun. Turnips and rutabagas will thrive in many

types of soil. A loose, friable loam will allow the best root size and formation. Good 

drainage is essential, but dry soils should be avoided unless irrigation is planned.

Watercress:

Watercress may be propagated by seed or by cutting. Beds of watercress can be 

maintained for about ten years without re-sowing or replanting, if it is not harvested too 

often (more than once per month). Optimum soil pH is 7.2. If watercress is to be grown 

as a perennial, it must have frost-free winters. 

CLIMATE AND SOILS AFFECT CULTIVATION AND ADAPTATION OF 

LEAVES OF ROOT AND TUBER VEGETABLES (HUMAN FOOD) 

COMMODITIES TO CERTAIN REGIONS:

Alexanders:

Alexanders prefers an open position in well drained, moisture retaining soils, but 

also grows well in partial shade and on woodland edges.

Beet, garden, tops: 

Garden beets prefer loose, well-drained soils but will tolerate a wide range. In high 

clay soils, add organic matter to improve soil structure and to help avoid crusting after 

rainfall. Beets are also sensitive to soil acidity. A low soil pH results in stunted growth, 

and they prefer a pH of 6.0 to 6.8 and will tolerate 6.0 to 7.5.

Bellflower, Chinese:

The Chinese bellflower grows well in most temperate areas; prefers light, sandy soil 

and full to partial sun.

Cassava, leaves:

Cassava is propagated through vegetative cuttings, which must be carefully oriented 

in the ground so that the top of the plant is up. Typical spacing is 1 m x 1 m. Not frost 

hardy, can withstand moist conditions and drought, but does not tolerate flooding. 

Chayote, leaves:
45

Chayote requires full sun and relatively warm temperatures. It is still grown in a 

large part in traditional home garden cultivation throughout much of the world, but there 

is also a large amount of commercial cultivation. Traditionally, the entire fruit is planted 

in the spring or at the start of the rainy season and spaced 3 m (10 ft) apart, and may be 

grown along the ground, trellised, or trained to grow up a tree. Requires a lot of care 

immediately after planting (irrigation, fertilizer, etc) but grows quickly and becomes 

hardy. May even be grown as an annual in cooler temperate climates, but requires day

lengths of at least 12 hours to bloom and set fruit. Bearing life of the plants is 3 – 5 years.

Chicory, leaves:

Chicory is a temperate climate crop that will tolerate nearly any kind of soil 

(although it requires good drainage) and easily becomes weedy. Chicory does best in 

with a pH of 4.5 to 8.3, an annual rainfall of 30 - 400 cm (11.8 - 157.5 in), and an annual 

mean temperature of 6 - 27 °C (43-68 °F). It will not survive overly long or hot summer.

Rampion, leaves:

Although a biennial, rampion in cultivation is grown as an annual, as after 

flowering the roots and leaves are inferior. In hot conditions or poor soil, however, it 

may flower the first year. Thus it is important to provide good growing conditions to 

produce a desirable crop. Propagation is by seed, which may remain viable for up to five 

years. The field is directed seed via broadcast of the seeds mixed with sand. 

Salsify, black, leaves:

Although it is a perennial, black salsify is grown as an annual for root production. 

Propagated by seed and can be planted at a density of up to 66,000 plants per hectare. 

Best grown in full sun and in light, sandy soil for optimal root production. Once 

established, black salsify is very drought resistant. Although its natural climate is the 

Mediterranean, it will grow in tropical and subtropical regions as well.

Sweet potato, leaves:

Although it is a perennial, sweet potato is typically grown as an annual plant. It 

requires warm weather (over 23.9 °C/75 °F average temperatures) with no frosts and a 

relatively long growing season. It is typically propagated by cuttings. In the U.S., sweet 

potato roots of the previous crop are laid in beds, which in cooler climates are heated, 

then covered. Sprouts (slips) growing from these are pulled free and field planted. Stem 

cuttings from field plantings may also be planted in the field in areas of long season. 

Sweet potato does best in a well-drained, light to medium soil and can tolerate a pH 

ranging from 4.5 to 7.0. It is somewhat drought tolerant, although drying out should be 

avoided when the tubers are first setting, and it does not tolerate water logging. 

Tanier, leaves:
46

Propagation is by planting small cormels or by cutting the top off of the "mother" 

corm with some of the petioles still remaining. Tanier requires an extremely long 

growing season for corm production. The growth cycle lasts from nine to 11 months: 

during the first six months the corms and leaves develop; in the last four months, the 

foliage remains stable and, when it begins to dry, the plants are ready for the cormels to 

be harvested. In nature Tanier is a rainforest plant, although it is grown in full sun for 

commercial cultivations. It requires moist, well drained soils and does not tolerate water 

logging. For optimal growth, the mean temperature must exceed 20 °C (68 °F).

Taro, leaves:

The wide range of cultivars allows for taro to be grown under almost any conditions 

given a long enough growing seasons. Some types are drought resistant, while others are 

adapted to growing in flooded field. Taro is typically shade tolerant and is often 

intercropped with cocoa, coffee, coconut, sugarcane, or even maize. In general, the crop 

does best in areas where annual rainfall exceeds 200 cm (78.7 in) and temperatures are in 

the 21 – 27 °C (69.8 - 80.6 °F) ranges. Eddoe types prefer well-drained loamy soils, and 

dasheen types grow best where the soil is heavy and has high moisture-holding capacity. 

A pH of 5.5 – 6.5 is optimal. Some cultivars tolerate high soil salinity. Flooded taro 

requires greater quantities of fertilizer for maximum yields than upland taro. Potash is 

particularly important and the crop also has a relatively high calcium requirement. In 

situations with abundant water availability, closer spacing is advised; also when taro is 

intercropped it can be planted closer. Propagation is usually through corms or cormels.

Ulluco, leaves:

Typically grown as an annual and propagated by tubers. Similar in culture to potato 

and other Andean root crops. Ullucu requires full sun and moist light to medium (loamy) 

soils, but can tolerate drought and will grown in nutrient-poor areas. It is frost-tolerant 

but susceptible to viral infections.

Yam, leaves:

Propagation is typically by small tubers or tuber portions. Yams require tropical to 

subtropical conditions and are not tolerant of frost. Yams are typically grown in regions 

with well-defined wet and dry seasons. They require, loose, well-drained fertile soil for 

high yields, and do not do well in waterlogged conditions. Performance under dry

conditions varies by species. Yams require intensive management and high nutrient 

inputs. They are typically grown on trellises or other support systems, and may be 

intercropped with maize or other commodities. Many yams grow well in forested 

conditions.

U.S./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICAL 

DISTRIBUTION OF THE LEAFY VEGETABLE COMMODITIES: 
47

The proposed members of the Leafy vegetable crop group have widespread 

distribution throughout the world. Table 4 provides a list of the hectares and production 

of leafy vegetables in metric tons from various countries that are members of the 

International Crop Grouping Consulting Committee (ICGCC) as well as countries that 

produce leafy greens such as lettuce, chicory, and spinach. The world total hectares in 

2009 for lettuce and spinach are over 1,057,715 ha with 23,733,803 tonnes. The world 

production of spinach is over 895,103 ha in 2009, and the total production of spinach is 

14,958,727 tonnes (Table 3, FAO 2009). Worldwide, the most harvested leafy vegetable 

is lettuce. Asia has over 70 % of the lettuce production followed by Europe at 13 % and 

the North America at 11 %. The U.S. reports 110, 966 ha and Canada 4,622 ha. Asia has 

over 92 % of the world spinach hectares, followed by Europe at 3.6 %, and North 

America at 2.3 %, and 1.5 % in Europe.

Table 4. Leafy Greens Production in 2009 (FAOSTAT)

http://faostat.fao.org/site/566/default.aspx, results as of April 18, 2011)

Countries/

Regions

Lettuce and Chicory Spinach

Australia 7,411 ha

164,543 tonnes

1,373 ha

8,638 tonnes

New Zealand 1,241 ha

32,000 tonnes

No data

No data

United States 110,966 ha

4,104,440 tonnes

20,315 ha

369,770 tonnes

Africa 14,505 ha

281,968 tonnes

13,051 ha

133,663 tonnes

North America 115,588 ha

4,212,668 tonnes

20,977 ha

374,851 tonnes

Central America 16,715 ha

342,751 tonnes

1,255 ha

17,250 tonnes

South America 19,029 ha

274,130 tonnes

1,736 ha

27,532 tonnes

Asia 739,558 ha

15,068,739 tonnes

823,663 ha

13,780,359 tonnes

Europe 141,731 ha

3,338,412 tonnes

31,865 ha

602,250 tonnes

World Total 1,057,715 ha

23,733,803 tonnes

895,103 ha

14,958,727 tonnes

U.S. LEAFY VEGETABLE PRODUCTION, GEOGRAPHICAL PRODUCTION

AND PER CAPITA AVAILABILITY (LB/YEAR):

Production in the U.S. is based on the USDA 2010 Agricultural Statistics, FAO 

Statistics, 2007, USDA ERS 2007, 2010, USDA NASS Crop Production, 2007, and the 
48

U.S. Agricultural Census, 2007. The planted acreages for head lettuce, leaf lettuce, 

romaine lettuce, collards, mustard greens, spinach, escarole and endive, kale, parsley, 

turnip greens and watercress in the United States are listed in Table 5, 6, 7, 8, 9, 10, 11, 

12, 13, 14, and 15, respectively. According to the U.S. AGCensus, 2007, the total leafy

greens harvested acres is at 398,576 A. Head lettuce accounts for 42 % of the leafy

vegetable acres, followed by romaine lettuce at 22 %, leaf lettuce at 11 %, collards at 3 

%, mustard greens and turnip greens at 2 %, and escarole/endive, kale, and parsley 1.0 % 

each, and watercress < 1 %.

Table 5. U.S. Production of Head Lettuce for 2007 (USDA AG Census, 2007, 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp) and 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ).

State Total Acres 

Harvested (2007)

% of Total U.S. 

Harvested acres (2007)

California 118,676 71.1

Arizona 39,187 23.5

Colorado 2,268 1.4

New Mexico 582 0.3

New York 381 0.2

Michigan 114 < 0.1

Washington 63 < 0.1

US Total 166,838 96.5

California, Arizona, and Colorado account for 96.0 % of the harvested acres for

head lettuce Table 5). Twelve other states harvested acres information for head lettuce is 

not included in order to avoid disclosing data for individual farms. These include: 

Alaska, Connecticut, Delaware, Florida, Georgia, Idaho, Nebraska, Nevada, New Jersey, 

Rhode Island, South Dakota, and Texas.

Arizona ranks second in the country in head, leaf and romaine lettuce production, 

accounting for 25.4%, 15.4% and 18.1% of national lettuce production, respectively, for 

these three crops. From 1994/5 to 1997/8 an average number of production acres for 

each crop are as follows: 53,275 of head lettuce; 5,075 acres of leaf lettuce and 7,800 

acres of romaine lettuce. AZ head lettuce is shipped direct to the U.S. retail market and 

to bulk lettuce processors. For the period between late December and early March, 

Arizona provides as much as 85% of the head lettuce for the U.S. market

Table 6. U.S. Production of Leaf Lettuce for 2007 (USDA AG Census, 2007, 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp) and 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ), 

State Total Acres 

Harvested (2007)

% of Total U.S. 

Harvested acres (2007)

California 44,068 74.9

Arizona 10,472 17.8

New York 758 1.3
49

State Total Acres 

Harvested (2007)

% of Total U.S. 

Harvested acres (2007)

Colorado 703 1.2

Michigan 382 0.6

Ohio 354 0.6

New Jersey 344 0.6

Florida 287 0.5

Hawaii 257 0.4

Oregon 222 0.4

US Total 58,861 98.316

California, Arizona, New York, and Colorado account for 95 % of the harvested 

acres for leaf lettuce (Table 6). Seven other states harvested acres information for leaf 

lettuce is not included in order to avoid disclosing data for individual farms. These 

include: Alabama, Idaho, Mississippi, Nevada, North Dakota, South Dakota, and Texas.

California produces leaf lettuce (i.e., romaine, red and green leaf, and butterhead) 

approximately 78,000 acres annually. California produces approximately 81% of the leaf 

lettuce grown in the U.S. (Table 6). California and Arizona account for approximately 97% 

of the U.S. production. Romaine is the dominant leaf lettuce cultivar in California with 

approximately 64% of production followed by green leaf - 21%, red leaf - 10%, and 

butterhead - 5%. Leaf lettuce is planted in three primary production areas in CA, with the 

principal production in the coastal areas of Salinas, Watsonville, and Santa Maria. Spring and 

fall production occurs for brief periods in the San Joaquin Valley, and winter production in 

the desert. Production in AZ occurs primarily in the winter months. The coastal counties of 

Monterey, San Benito, Santa Barbara, Santa Clara, San Luis Obispo and Santa Cruz, account 

for a high percentage of California's production, and Monterey County is the largest 

producing county in the state.

Table 7. U.S. Production of Romaine Lettuce for 2007 (USDA AG Census, 2007, 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp) and 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ), 

State Total Acres 

Harvested (2007)

% of Total 

U.S. Harvested 

acres (2007)

California 64,771 74.2

Arizona 17,161 19.6

Colorado 1,417 1.6

Michigan 380 0.4

New York 260 0.3

Oregon 109 0.1

Hawaii 86 < 0.1

Ohio 78 < 0.1

Massachusetts 43 < 0.1

Washington 37 < 0.1
50

US Total 87,337 96.3

California, Arizona, New York, and Colorado account for 95.4% of the harvested 

acres for romaine lettuce (Table 7). Thirteen other states harvested acres information for 

romaine lettuce is not included in order to avoid disclosing data for individual farms. 

These include: Alabama, Alaska, Connecticut, Florida, Georgia, Idaho, Iowa, Kansas, 

Louisiana, New Jersey, Rhode Island, Texas, and Utah. 

Table 8. U.S. Production of Collards for 2007 (USDA AG Census, 2007, 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp) and 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ). 

State Total Acres 

Harvested (2007)

% of Total 

U.S. 

Harvested 

acres (2007)

Georgia 3,320 29.6

South Carolina 2,377 21.2

North Carolina 1,691 15.1

New Jersey 838 7.5

Texas 620 5.5

Alabama 323 2.9

Florida 227 2.0

Ohio 211 1.9

California 183 1.6

Michigan 152 1.4

US Total 11,223 88.7

Georgia, South Carolina, North Carolina, New Jersey, and Texas account for 

81.2 % of the harvested acres for collards (Table 8). Thirteen other states harvested acres 

information for collards is not included in order to avoid disclosing data for individual 

farms. These include: Alaska, Arizona, Indiana, Maine, Maryland, Minnesota, Nebraska, 

New Hampshire, Oklahoma, Rhode Island, Tennessee, and Utah.

Table 9. U.S. Production of Mustard Greens for 2007 (USDA AG Census, 2007, 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp) and 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ).

State Total Acres 

Harvested 

(2007)

% of Total U.S. Harvested 

acres (2007)

California 1,902 22.9

Georgia 1,585 19.0

South Carolina 875 10.5

Oklahoma 623 7.5
51

State Total Acres 

Harvested 

(2007)

% of Total U.S. Harvested 

acres (2007)

Arkansas 592 7.1

Texas 538 6.5

North Carolina 335 4.0

Michigan 308 3.7

Arizona 277 3.3

New Jersey 204 2.5

US Total 8,323 87.0

California, Georgia, South Carolina, Oklahoma, and Texas account for 73.5 % of 

the harvested acres for mustard greens (Table 9). Thirteen other states harvested acres 

information for mustard greens is not included in order to avoid disclosing data for 

individual farms. These include: Alaska, Colorado, Delaware, Idaho, Iowa, Indiana, 

Maine, Minnesota, Nebraska, New Mexico, Oregon, Tennessee, Utah, and West Virginia.

Table 10. U.S. Production of Spinach for 2007 (USDA AG Census, 2007, 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp) and 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ).

State Total Acres 

Harvested (2007)

% of Total U.S. 

Harvested acres 

(2007)

California 25,843 58.6

Arizona 3,639 8.4

Texas 2,986 6.8

New Jersey 2,737 6.2

Colorado 1,850 4.2

Oklahoma 1,799 4.1

Maryland 1,305 3.0

Oregon 521 1.2

New York 247 0.6

Washington 215 0.5

US Total 44,071 93.3

California, Arizona, Texas, and New Jersey account for 73.5 % of the harvested 

acres for spinach (Table 10). Fourteen other states harvested acres information for 

spinach is not included in order to avoid disclosing data for individual farms. These 

include: Alabama, Alaska, Delaware, Georgia, Kentucky, Louisiana, Michigan, Nevada, 

North Carolina, Rhode Island, South Carolina, Tennessee, and Virginia.

Over 98 % of the 2,085 acres of the chicory crop is harvested from California. 
52

Table 11. U.S. Production of Escarole and Endive for 2007 (USDA AG Census, 2007, 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp) and 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ), 

State Total Acres Harvested 

(2007)

% of Total U.S. 

Harvested acres (2007)

California 1,974 54.4

New Jersey 546 15.1

Florida 402 11.1

Ohio 164 4.5

New York 75 2.1

Michigan 4 0.1

Pennsylvania 2 < 0.1

Washington 1 < 0.1

Wisconsin 1 < 0.1

US Total 3,627 87.3

California, New Jersey, Florida, and Ohio account for 85.1 % of the harvested 

acres for endive and escarole (Table 11). Eleven other states harvested acres information 

for collards is not included in order to avoid disclosing data for individual farms. These 

include: Arizona, Connecticut, Indiana, Iowa, Maine, Maryland, Massachusetts, Oregon, 

South Carolina, Texas, and Vermont. 

Table 12. U.S. Production of Kale for 2007 (USDA AG Census, 2007, 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp) and 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ), 

State Total Acres 

Harvested (2007)

% of Total U.S. 

Harvested acres (2007)

California 1,077 27.0

Georgia 611 15.3

North Carolina 363 9.1

New Jersey 355 8.9

Texas 214 5.4

Maryland 102 2.6

Colorado 84 2.1

Ohio 76 1.9

Virginia 71 1.8

New York 57 1.4

US Total 3,994 75.4

California, Georgia, North Carolina, New Jersey, Texas, Maryland, and Colorado 

account for 70.4 % of the harvested acres for kale (Table 12). Nine other states harvested 

acres information for kale is not included in order to avoid disclosing data for individual 

farms. These include: Arizona, Florida, Louisiana, Mississippi, Missouri, Nebraska, 

South Carolina, South Dakota, and Tennessee. 
53

Table 13. U.S. Production of Parsley for 2007 (USDA AG Census, 2007, 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp) and 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ), 

State Total Acres 

Harvested (2007)

% of Total U.S. 

Harvested acres 

(2007)

California 2,265 53.4

New Jersey 717 16.9

Texas. 443 10.4

Ohio 291 6.9

Michigan 181 4.3

Arizona 55 1.3

New York 52 1.2

Hawaii 29 0.7

Massachusetts 5 0.1

Pennsylvania 3 < 0.1

US Total 4,240 95.2

California, New Jersey, Texas, Ohio, and Michigan account for 91.9 % of the 

harvested acres for parsley (Table 13). Seventeen other states harvested acres 

information for parsley is not included in order to avoid disclosing data for individual 

farms. These include: Alabama, Alaska, Colorado, Delaware, Florida, Indiana, Iowa, 

Kansas, Minnesota, Nebraska, New Hampshire, New Mexico, Oregon, Rhode Island, 

South Carolina, Tennessee, and Virginia.

Over 76 % of the radishes are grown in Florida, Michigan, California, and Ohio 

with Florida having over 43 % of the U.S. acres. 

Table 14. U.S. Production of Turnip Greens for 2007 (USDA AG Census, 2007, 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp) and 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ).

State Total Acres 

Harvested (2007)

% of Total U.S. 

Harvested acres 

(2007)

Georgia 2,777 29.7

South Carolina 1,824 19.5

Texas 683 7.3

North Carolina 579 6.2

Alabama 495 5.3

Mississippi 331 3.5

Ohio 230 2.5

New Jersey 173 1.9

Michigan 158 1.7
54

State Total Acres 

Harvested (2007)

% of Total U.S. 

Harvested acres 

(2007)

Maryland 66 0.7

US Total 9,365 78.195

California, New Jersey, Texas, Ohio, and Michigan account for 91.9 % of the 

harvested acres for turnip greens (Table 14). Thirteen other states harvested acres 

information for turnip greens is not included in order to avoid disclosing data for 

individual farms. These include: Alaska, Arizona, Arkansas, California, Delaware, Iowa, 

Maine, Minnesota, Nebraska, Oklahoma, Tennessee, and Vermont. 

Table 15. U.S. Production of Watercress for 2007 (USDA AG Census, 2007, 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp) and 

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ).

State Total Acres 

Harvested (2007)

% of Total U.S. 

Harvested acres 

(2007)

Florida 426 62.7

California 151 22.2

Hawaii 21 3.1

New York 8 1.2

North Carolina 2 0.3

Tennessee 2 0.3

Minnesota 1 0.1

US Total 679 89.9

Florida, California, Hawaii, and New York account for 89.2 % of the harvested 

acres for watercress (Table 15). Twelve other states harvested acres information for 

watercress is not included in order to avoid disclosing data for individual farms. These 

include: Arizona, Georgia, Indiana, Maryland, Massachusetts, Michigan, Missouri, Ohio, 

Oregon, Texas, Virginia, and West Virginia. 

The percent of the total produce sales for the leafy vegetable commodities in U.S. 

grocery stores for the years 2007 – 2010 for endive escarole, lettuce, Romaine lettuce, 

mixed greens, Romaine lettuce, salad mixes, and spinach is shown in Table 16 (The 

Packer, Fairchild, 2008, 2009, 2010, and 2011). Sales in pounds of these vegetables have 

increased by 1.0 % for the three-year period and account for > 10.7 % of the total 

produce sold in the U.S. Growth in sales should increase with rise in immigrant 

populations and essential nutritional components of these vegetables.

Table 16. List of the Leafy Vegetable Commodity Percent of the Total Grocery 

Store Produce Sales Sold for the Years 2008, 2009, and 2010. The Packer (Fairchild, 

2008, 2009, 2010, 2011).
55

Commodity Percent of Total Produce 

Sales – 2008 and Pounds 

Sold in 2008

Percent of Total Produce 

Sales – 2009 and Pounds 

Sold in 2009

Percent of Total Produce 

Sales – 2010 and Pounds 

Sold in 2010

Endive/

Escarole

0.1 % and 7,564,748 lb 0.1 % and 7,565,769 lb 0.2 % and 7,665,769 lb

Greens* 0.3 % and 58,575,429 lb 0.3 % and 62,070,143 lb 0.3 % and 65,819,254 lb

Lettuce** 2.1 % and 516,797,092 lb 2.1 % and 546,057,756 lb 2.2 % and 604,323,154 lb

Romaine

Lettuce

1.0 % and 165,701,245 lb 1.1 % and 174,056,752 lb 1.1 % and 181,240,231 lb

Salad 

mixes***

%NA and 1,181,892,894 lb % NA and 1,145,841,874 lb % NA and 1,050,079,877 lb

Spinach 0.3 % and 38,578,437 lb 0.4 % and 46,246,269 lb 0.6 % and 61,403,341 lb

*Greens include Collards, dandelion greens, mustard greens, Swiss chard, and turnip greens.

** Lettuce includes head and leaf lettuce, except Romaine.

***Salad mixes includes many leafy vegetable combinations.

In the U.S. there is per capita consumption data for 1970, 2000, 2007, 2008, and 

2009 for collard greens (Table 17), escarole (Table 18), kale (Table 19), head lettuce 

(Table 20), romaine and leaf lettuce (Table 21), mustard greens (Table 22), spinach 

(Table 23), and turnip greens (Table 24). The per capita consumption for collard greens, 

escarole, kale, head lettuce, romaine and leaf lettuce, mustard greens, and turnip greens 

are all reported as processed none as fresh. Only spinach has fresh, canned and frozen 

per capita availability. Collard greens fresh per capita consumption has decreased from 

0.7 lb/capita to 0.3 lb in 2009. Escarole fresh per capita availability has declined from 

0.6 lb/capita to 0.2 lb in 2009. Kale has also declined from 0.4 lb/year to 0.2 lb/year. 

Head lettuce has also declined from 22.4 lb/capita in 2000 to 17.1 lb/year in 2009, while 

romaine and leaf lettuce has increased from 8.4 lb/capita in 2000 to 11.0 lb/capita in 

2009. Mustard greens have declined from 0.7 lb/tear to 0.3 lb/year. Spinach per capita 

availability has increased from 1.8 lb/year to 2.5 lb/year in 2009. Fresh spinach 

consumption has increased rapidly from 0.3 lb/capita to 1.9 lb/capita in 2009. Frozen 

consumption has remained stable during the same time period at 0.7 lb/capita. Canned 

spinach has the greatest decline in consumption from 0.73 lb/capita in 1970 to only 0.6 

lb/capita in 2009. It is expected with the health benefits of these leafy vegetables that per 

capita consumption will increase in the future.

Table 17. Collard Greens U.S. per Capita Availability (lb/year) for 1970, and 2000, 

2007 – 2007 (USDA ERS Food Availability, February 1, 2011, USDA Agricultural 

Statistics, 2010).

Collard 

Greens 

Fresh Processed Total Collard 

Greens 

2009 0.3 NA 0.3

2008 0.4 NA 0.4

2007 0.5 NA 0.5

2000 0.7 NA 0.7

1970 NA NA NA
56

Table 18. Escarole U.S. per Capita Availability (lb/year) for 1970, and 2000, 2007 –

2007 (USDA ERS Food Availability, February 1, 2011, USDA Agricultural 

Statistics, 2010).

Escarole Fresh Processed Total Escarole

2009 0.2 NA 0.2

2008 0.2 NA 0.2

2007 0.2 NA 0.2

2000 0.3 NA 0.3

1970 0.6 NA 0.6

Table 19. Kale U.S. per Capita Availability (lb/year) for 1970, and 2000, 2007 –

2007 (USDA ERS Food Availability, February 1, 2011, USDA Agricultural 

Statistics, 2010).

Kale Fresh Processed Total Kale

2009 0.2 NA 0.2

2008 0.3 NA 0.3

2007 0.3 NA 0.3

2000 0.4 NA 0.4

1970 NA NA NA

Table 20. Head Lettuce U.S. per Capita Availability (lb/year) for 1970, and 2000, 

2007 – 2007 (USDA ERS Food Availability, February 1, 2011, USDA Agricultural 

Statistics, 2010).

Head Lettuce Fresh Processed Total Head Lettuce

2009 17.1 NA 17.1

2008 16.8 NA 16.8

2007 18.4 NA 18.4

2000 23.5 NA 23.5

1970 22.4 NA 22.4

Table 21. Romaine and Leaf Lettuce U.S. Per Capita Availability (lb/year) for 1970, 

and 2000, 2007 – 2007 (USDA ERS Food Availability, February 1, 2011, USDA 

Agricultural Statistics, 2010).

Romaine and 

Leaf Lettuce 

Fresh Processed Total Romaine and 

Leaf Lettuce 

2009 11.0 NA 11.0

2008 10.4 NA 10.4

2007 11.5 NA 11.5

2000 8.4 NA 8.4

1970 NA NA NA
57

Table 22. Mustard Greens U.S. per Capita Availability (lb/year) for 1970, and 2000, 

2007 – 2007 (USDA ERS Food Availability, February 1, 2011, USDA Agricultural 

Statistics, 2010).

Mustard 

Greens 

Fresh Processed Total Mustard 

Greens 

2009 0.3 NA 0.3

2008 0.3 NA 0.3

2007 0.4 NA 0.4

2000 0.7 NA 0.7

1970 NA NA NA

Table 23. Spinach U.S. per Capita Availability (lb/year) for 1970, and 2000, 2007 –

2007 (USDA ERS Food Availability, February 1, 2011, USDA Agricultural 

Statistics, 2010).

Spinach 

Greens 

Fresh Canned Frozen Total Spinach 

Greens 

2009 1.9 0.06 0.7 2.5

2008 1.8 0.09 0.8 2.5

2007 1.6 0.10 0.7 2.8

2000 1.4 0.22 0.8 2.0

1970 0.3 0.73 0.7 1.8

Table 24. Turnip Greens U.S. per Capita Availability (lb/year) for 1970, and 2000, 

2007 – 2007 (USDA ERS Food Availability, February 1, 2011, USDA Agricultural 

Statistics, 2010).

Turnip 

Greens 

Fresh Processed Total Turnip 

Greens 

2009 0.3 NA 0.3

2008 0.3 NA 0.3

2007 0.4 NA 0.4

2000 0.4 NA 0.4

1970 NA NA NA

Per Capita Consumption (USDA CSFII 1994 – 1996, 1998):

Based on the USDA CSFII 1994 – 1996, 1998 survey, using two day individual 

consumption for determined leafy vegetable consumption (g/day) is listed in Table 25. 

The highest consumed leafy vegetable is head lettuce with 10.45 g/day. Other non 

Brassica leafy vegetables are spinach at 1.99 g/day, leaf lettuce at 0.903 g/day, and 
58

parsley, leaves at 0.111 g/day. The highest consumed Brassica leafy vegetable is 

broccoli at 6.26 g/day followed by cabbage at 4.82 g/day, cauliflower at 1.21 g/day, and 

collards at 0.653 g/day. The highest consumed leaves of root and tuber vegetable crops 

are turnip greens at 0.476 g/day. The proposed by Stem, stalk and petiole vegetables 

highest commodity is celery at 3.63 g/day followed asparagus at 0.751 g/day. The 

current non Brassica leafy vegetable group total is 17.378236 g/day and it includes celery

at 3.64874 g/day. Celery is proposed to be moved to a new stem, stalk, and petiole 

group. Total Brassica leafy vegetables consumption is 13.74394 g/day. The current 

leaves of root and tuber crops consumption is 0.54425 g/day, while the proposed stalk, 

stem, and petiole vegetable group is 4.59444 and it would include the celery at 3.64874 

g/day.

Table 25. Consumption of the Leafy Vegetables (Includes leafy non-Brassica

vegetables*, Brassica Head and Stem vegetables,** Leaves of root and tuber 

vegetables***, and proposed Stem, stalk, and petiole Group ). Based on USDA 

CSFII 1994 – 1996, 1998 Survey.

COMMODITY CONSUMPTION (g/day) 

Beet, garden, tops** * 0.00145

Chicory, tops*** 0.0460

Dasheen, leaves*** 0.0208

Amaranth, leafy* 0.0361

Arugula* 0.00369

Chrysanthemun, garland* 0.000526

Dandelion, leaves* 0.00925

Endive* 0.146

Lettuce, head* 10.45

Lettuce, leaf* 0.903

Parsley, leaves* 0.111

Radicchio* 0.00592

Spinach* 1.99

Spinach – babyfood* 0.0203

Celery**** 3.63

Celery, juice  0.0161

Celery – babyfood** ** 0.00264

Rhubard  0.0797

Swiss chard**  0.0396

Broccoli** 6.26

Broccoli, Chinese** 0.0125

Broccoli - babyfood ** 0.00644

Brussels sprouts** 0.0210

Cabbage** 4.82

Cabbage, Chinese, bok choy** 0.133

Cabbage, Chinese , mustard** 0.133
59

COMMODITY CONSUMPTION (g/day) 

Cabbage, Chinese, napa** 0.133

Cauliflower** 1.21

Collards* 0.653

Kale* 0.237

Mustard greens* 0.225

Turnip greens* 0.476

Coriander (Cilantro), leaves* 0.0105 

Asparagus**** 0.751

Artichoke, globe  0.115

Bamboo shoots** ** 0.148

Belgium endive 0.460

Cactus  0.0774

Palm, heart, leaves** ** 0.00643

Watercress* 0.00953

Total non Brassica leafy

vegetables*

17.378236 includes celery at 3.64874

Total Brassica leafy vegetables** 13.74394

Total Leaves of root and tuber 

crops***

0.54425 

Total proposed stalk, stem, and 

petiole vegetables****

4.59444 also includes celery at 3.64874

* Vegetables in the Leafy non-Brassica vegetable crop group 4.

** Vegetables in the Brassica Leafy vegetable crop group 5.

** Vegetables in the Leaves of the root and Tuber crop group 2.

*** Vegetables in the Brassica head and stem vegetable crop group.

**** Vegetables in the Stalk, stem, and leaf petiole proposed crop group. 

IMPORTS/EXPORTS OF THE LEAFY VEGETABLE COMMODITIES:

Despite the U.S. being a major producer of leafy vegetables (Table 26) significant 

amounts of some of the leafy vegetables such as endive (Table 27) and lettuce (Table 28), 

are imported. The amount of a commodity can vary widely from year to year based on 

differences in U.S. production, weather effects, and consumer demand. According to the 

USDA, ERS in 2010 approximately 1,783 MT of fresh market endives were imported, 

and 145,818 MT of fresh market lettuce were imported (Table 26). 

Table 26. U.S. Leafy Vegetable Imports for 2009 - 2010.

(USDA NASS, 2010 Fr Nt 1-3, USDA ERS, FTS–2010, USDA FATUS, 2008, 2010).

Stone Fruit 2009 (MT) 2010 (MT)

Endive, fresh 1,967 1,783

Lettuce, fresh 132,321 146,818
60

Greater than 90 % of the fresh endive is imported from Belgium-Luxembourg and 3 

% from Netherlands and Guatemala (Table 27).

Table 27. U.S. Fresh Endive Imports for 2007 – 2010 (USDA NASS, 2010 Fr Nt 1-3, 

USDA FATUS, 2011(http://faostat.fao.org/site/342/default.aspx).

2007 2008 2009 2010

Partner Product UOM Qty Qty Qty Qty

Belgium-LuxembourgEndive, Fresh MT 1,879 1,839 1,824 1,629

Netherlands Endive, Fresh MT 168 81 33 65

Guatemala Endive, Fresh MT 47 39 98 51

France Endive, Fresh MT 0.0 0.0 0.0 16

Canada Endive, Fresh MT 7.6 1.2 0.0 10

Brazil Endive, Fresh MT 0.0 0.0 0.0 7.2

Mexico Endive, Fresh MT 6.4 8.6 12 3.8

Grand Total MT 2,121 1,968 1,967 1,783.

Greater than 80 % of the fresh lettuce is imported from Mexico and greater than 11 

% imported from Canada (Table 28).

Table 28. U.S. Fresh Lettuce Imports for 2007 – 2010. (USDA NASS, 2010 Fr Nt 1-3, 

USDA FATUS, 2011 http://faostat.fao.org/site/342/default.aspx).

2007 2008 2009 2010

Partner Product UOM Qty Qty Qty Qty

Mexico Lettuce, Fresh MT 77,887 88,535 101,509 116,880

Canada Lettuce, Fresh MT 25,152 29,262 30,214 29,388

Peru Lettuce, Fresh MT 594 559 429 488

Israel Lettuce, Fresh MT 523 240 160 55.5

Dominican RepublicLettuce, Fresh MT 0.0 0.0 0.0 3.7

Italy Lettuce, Fresh MT 0.0 2.7 2.0 2.2

Guatemala Lettuce, Fresh MT 28.5 0.9 4.6 1.5

Spain Lettuce, Fresh MT 0.0 0.0 0.0 0.1

Chile Lettuce, Fresh MT 0.0 1.1 0.0 0.0

Colombia Lettuce, Fresh MT 0.0 1.8 1.2 0.0

Netherlands Lettuce, Fresh MT 3.6 1.1 0.0 0.0

Grand Total MT 104,187 118,603 132,321 146,818

The U.S. is also a major exporter of fresh lettuce with over 327,268 MT exported

(Table 29). More than 71 % of the fresh lettuce was exported to Mexico, and 20 % to 

Canada, 
61

Table 29. U.S. Fresh Lettuce Exports for 2007 – 2010. (USDA NASS, 2010 Fr Nt 1-

3, USDA FATUS, 2011 http://faostat.fao.org/site/342/default.aspx), 

(http://www.fas.usda.gov/gats/ExpressQuery1.aspx).

2006 2007 2008 2009 2010

Product Partner UOM Qty Qty Qty Qty Qty

Lettuce, Fr Canada MT 322,172310,089 306,345 286,799 283,145

Lettuce, Fr Taiwan MT 10,502 12,414 14,947 14,535 17,110

Lettuce, Fr Mexico MT 27,569 28,594 29,636 7,621 10,523

Lettuce, Fr Singapore MT 4,086 4,233 4,972 3,752 4,125

Lettuce, Fr Japan MT 3,156 2,289 1,073 1,487 3,446

Lettuce, Fr Hong Kong MT 1,065 911 1,013 1,012 2,501

Lettuce, Fr Korea, South MT 1,319 2,178 1,631 748 2,359

Lettuce, Fr Bahamas, The MT 1,393 1,489 1,357 1,225 1,021

Lettuce, Fr Netherlands Antilles MT 442 484 592 900 774

Lettuce, Fr Trinidad and Tobago MT 135 36.3 140 291 366

Lettuce, Fr Panama MT 16.7 163 162 2209 363

Lettuce, Fr Barbados MT 8.7 24.9 149 215 318

Lettuce, Fr France MT 13.5 50.1 15.9 6.9 217

Lettuce, Fr United Kingdom MT 1,060 1,437 1,254 356 206

Lettuce, Fr Germany MT 41.3 76.3 0.0 0.0 150

Lettuce, Fr Netherlands MT 224 326 533 0.0 146

Lettuce, Fr Saudi Arabia MT 0.0 0.0 1.2 0.0 140

Lettuce, Fr Leeward-Windward Islands MT 2.4 11.0 16.0 68.7 78.7

Lettuce, Fr Cayman Islands MT 2.4 0.8 42.2 76.9 66.0

Lettuce, Fr Belgium-Luxembourg MT 0.0 0.0 0.0 0.0 31.5

Lettuce, Fr Honduras MT 0.0 0.0 0.0 0.0 31.1

Lettuce, Fr Kuwait MT 683 689 467 198 28.1

Lettuce, Fr Malaysia MT 16.1 20.3 0.0 32.4 27.3

Lettuce, Fr Dominican Republic MT 67.7 54.7 104 27.7 22.1

Lettuce, Fr Turks and Caicos Islands MT 39.6 40.7 51.3 42.8 20.0

Lettuce, Fr United Arab Emirates MT 0.0 0.0 12.9 0.0 19.5

Lettuce, Fr Suriname MT 0.0 2.8 5.5 9.1 13.0

Lettuce, Fr China MT 23.1 0.0 0.0 18.3 7.7

Lettuce, Fr Jamaica MT 15.0 7.3 93.1 0.0 7.0

Lettuce, Fr Bermuda MT 0.0 7.7 10.5 3.3 3.4

Lettuce, Fr Iceland MT 0.0 0.0 3.6 3.7 3.4

Lettuce, Fr Spain MT 0.0 0.0 0.0 0.0 2.4

Lettuce, Fr Switzerland MT 0.0 0.0 0.0 0.0 0.6

Grand Total MT 374,156365,866 364,922 319,747 327,268

SPECIFIC CROP PRODUCTION AREAS OF THE LEAFY VEGETABLES (See 

APPENDIX I Figures 1 – 4, Maps of the Chinese cabbage, Head Lettuce, Leaf 

Lettuce, and Spinach, USDA AGCensus, 2002). 
62

There is no specific crop production data in the U.S. for several of the 

commodities, since they are minor crops. Detailed crop production maps for Chinese 

cabbage, head lettuce, leaf lettuce, and spinach are in Appendix I, Figures 1 – 4. 

However, potential growing areas for the leafy vegetables occur in the U.S. and 

established production areas in the world will be discussed below:

Amaranth, Chinese:

Some cultivation for food by Asian immigrants on a small scale. Mainly produced 

in Asia.

Aster, Indian:

Mainly China in the regions of Jiangsu particularly near Shanghai, Zhejiang, and 

Anhui provinces of China

Blackjack:

Blackjack is cultivated in Nigeria, Benin, and Zimbabwe; otherwise found and 

used throughout the tropics.

Cat’s Whiskers:

Cat’s whiskers have some cultivation Africa, Southeast Asia, the Caribbean.

Cham-chwi:

Cham-chwi grows throughout China and East Asia, particular in northern areas of 

Korea, China, and Japan. 

Cham-na-mul:

Cham-na-mul is grown in Eastern Russia, northeastern China, Korea, and Japan.

Chervil:

Chervil is cultivated in the Mediterranean region and Russia.

Chipilin:

Chipilin is grown throughout much of southern Mexico and Central America to 

Honduras.

Chrysanthemum, Edible-leaved:
63

No production data in the U.S. but some cultivation in home gardens around the 

Boston area. Other production regions include China, Japan, and Korea.

Cilantro, fresh leaves:

Fresh cilantro leaves mainly California but also Washington and other states. 

Some cultivation for seed in the U.S. 5,000 hectares. Other production regions include 

India produced up to 200,000 tonnes (220,462 tons) of coriander fruit annually in the 

1990s, with 614,000 hectares (1,517,227 acres) under cultivation as of 2002. Other 

producing countries are Morocco, Bulgaria, Egypt, Argentina, Spain and Mexico. 

Cilantro leaves are grown throughout Asia, as well as specialty production in Europe and 

Canada. 

Corn salad:

There is no production data reported in the U.S., but there is some production in 

New York, Maine, and Florida. Other production regions include Europe and parts of 

China, particularly around Shanghai. 

Cosmos:

Cosmos is grown in home gardens and other production regions include 

Indonesia, the Philippines, Malaysia, and Central America.

Dandelion:

Dandelion is grown on a large scale in Florida, and cultivated elsewhere in the 

U.S. Other production regions include Canada, West and Central Europe, India, China, 

and Japan. 

Dock:

Dock is naturalized in North America, and other production regions include 

Europe, England, and China.

Dol-nam-mul: 

There is no production data in the U.S. for dol-nam-mul and it can be grown as an 

ornamental and has escaped as a weed in the eastern part of the country. Other 

production regions include China, Korea, and Vietnam.

Ebolo:
64

An annual herb, native to tropical Africa but spread throughout tropical Asia and 

the Pacific, including Australia. No production data for the U.S., but other production 

regions include West and Central Africa (Nigeria, DR Congo, Uganda, Tanzania, 

Cameroon, Ghana, Zaire and Benin), China, and Australia.

Endive:

Endive is grown in the U.S. in the same regions where lettuce and other salad 

greens are cultivated, particularly Florida, New Jersey, New York, California, and Ohio. 

It is also produced in Europe.

Fameflower:

Fameflower is naturalized in Florida and also grown as an ornamental crop. 

Other production regions include Africa, India, Southeast Asia, the Philippines, Brazil, 

and the West Indies.

Feather cockscomb:

Feather cockscomb is produced mostly as an ornamental in the U.S.: Other 

production regions include Senegal, Cameroon, Nigeria, Zaire, Indonesia, China, Papua 

New Guinea, and the West Indies.

Ferns, edible:

Edible ferns are found in woodlands in Japan, Korea, China, the Himalayas, 

Russia, and Siberia, preferring temperate and warm temperate climate. Northern and 

central Europe, northern Asia and are naturalized in the Pacific Northwest of the U.S. and 

Florida and Canada.

Good King Henry:

Good King Henry has no commercial cultivation in the U.S. Other production 

regions include some areas of Europe and Canada.

Huauzontle:

Huauzontle grows wild in the southern U.S., and Mexico.

Iceplant:

Iceplant is cultivated as a potherb and vegetable in Central Europe, India, and the 

Mediterranean in the U.S., grown in California and hardy only in Zones 10 and 11. Other 

production regions include Africa, India, Chile, Central Europe, and Mediterranean, 
65

Australia.

Jute leaves:

Jute is an annual, much-branched herb 90 - 120 cm tall, with various species 

found throughout most of the tropical and sub-tropical world. Jute is best known in the 

U.S. as a fiber plant for making rope or coarse cloth for sacks. However, it is also valued 

in many regions, especially in Africa and the Middle East, as a vegetable and is grown in 

many home gardens for sustenance. It is grown in Hawaii, Puerto Rico and throughout 

tropical and warm areas of Asia (including India, Pakistan, China, Japan, and Taiwan), 

Africa (particularly North and West African countries), and Australia, South America, 

and Middle East countries.

Lettuce, bitter:

Bitter lettuce is used as a cooked vegetable and is an important food source in 

many of the countries in sub-Saharan Africa. There is no production data for the U.S.;

however, other production regions include Kenya, Cameroon, Tanganyika, Malawi, 

Zimbabwe, Mozambique, Somalia, Djibouti, Madagascar, Nigeria, and Tanzania.

Lettuce, head and leaf:

Besides widespread production in the U.S. (see Appendix I, Figures 1 and 2) other 

top producing countries are China, and Spain. Lettuce is grown commercially in at least 

96 countries.

Orach:

Orach is a hardy annual, known only in cultivation, which is grown as a substitute 

for spinach in Europe and in the Northern Plains in the U.S.

Parsley:

In the U.S. parsley is reported as 5,100 acres in1994, with approximately half in 

California. The majority of the acreage in California is for dehydration. Minor acreage 

in Hawaii. Washington State grows about 70 acres of parsley as a seed crop which 

represents about 50% of the U.S. acreage. Other production regions include Canada and 

Mexico.

Plantain, Buckhorn:

Buckhorn plantain grows wild in the U.S. and is a common weed. Other 

production regions include: Europe (particularly Italy), tropical Central America, India, 

Russia, SE Asia, China, Brazil, Cuba, and North Africa.

Primrose, English:
66

English purslane is hardy to USDA Plant Zone 4, and prefers cool climates and 

indirect sunlight. There is no data on production of English purslane in the U.S, and it is 

mainly grown as an ornamental. Other production regions include Southern and western 

Europe, particularly Italy and Hungary. England; western Asia, Turkey to Iran; 

northwestern Africa. 

Purslane, Garden:

Garden purslane is grown in California and often found as a weed throughout the 

warm areas of the country, some cultivation for specialty markets. Other production 

regions include all of Europe, China, the West and East Indies, Ascension Island, Japan, 

India, Australia, Cote d’Ivoire, Benin, Cameroon, Kenya, Uganda, South Africa, Angola, 

Mexico, and the Middle East.

Purslane, winter:

There is no production data for winter purslane in North America but is and found 

wild along the coasts from Mexico to Canada. Other production regions include Britain, 

France, Germany, Belgium, the Netherlands, tropical Africa, South America, and Cuba.

Radicchio: 

There is no specific data on total amount cultivated, but it is grown in many states 

for various purposes, particularly California, New Jersey, and New York. Other 

production regions include Belgium, France, and Poland.

Sowthistle:

There is no production of sowthistle in the U.S. Other production regions include 

cultivated in the Philippines, Indonesia and New Zealand, and gathered from the wild in 

China and Africa 

Spinach:

Spinach production in the U.S. in 2008 was 353,430 tonnes (389,589 tons). 

Spinach is grown primarily in Washington, California, Oklahoma, Tennessee and 

Wisconsin, Colorado, New Jersey, Maryland, and Virginia but is grown to some extent in 

most states. World production of spinach was 14,584,093 tonnes (16,076,210 tons). The 

primary producing country was China (12,512,005 tonnes/13,792,124 tons), followed by

the U.S., Japan (292,700 tonnes/322,646 tons), Turkey (225,746 tonnes/248,842 tons), 

Indonesia (152,130 tonnes/167,694 tons), and France (123,500 tonnes/136,135 tons). In

California spinach is produced in four major areas: the southern and desert valleys 

(Imperial and Riverside Counties); the south central coast (Santa Barbara and Ventura 

Counties); the north central coast (Monterey, San Benito, Santa Clara, and Santa Cruz 

Counties); and the central San Joaquin Valley (Stanislaus and Tulare Counties). Almost 
67

half of California’s spinach acreage and production is in Monterey County (see Appendix 

I, Figure 4). Some of the spinach in the Salinas Valley is harvested twice, once for fresh 

market and a second time for processing. Most of the spinach produced in the San 

Joaquin Valley is used for processing because of the lower production costs for that area. 

Spinach, Vine (Malabar Spinach):

There is no production of vine spinach in the U.S. Other production regions include 

throughout much of tropical Asia and Africa, including China, Korea, Vietnam, India, 

Bangladesh, and Kenya.

Spinach, New Zealand:

New Zealand spinach is mainly grown in home gardens, and commercially grown 

in California. Other production regions include native to New Zealand, Austria, and 

Tasmania, and also cultivated in Europe, eastern Africa, China, Japan, and Canada.

Swiss chard:

Swiss chard production in the U.S. includes Wisconsin, New York, Oregon, Texas, 

California, and New Jersey. Other production regions include Canada and Europe.

Tanier Spinach:

Tanier spinach is produced in Hawaii, while other production regions include 

tropical Americas, Surinam, the Caribbean, Micronesia, Tahiti, and the West Indies. 

Violet, Chinese:

There is no production data in the U.S. Other production regions include tropical 

Americas, Kenya, Tanzania, India, Indonesia, and West Africa.

SPECIFIC CROP PRODUCTION AREAS OF THE BRASSICA LEAFY 

VEGETABLES: 

Arugula:

Arugula is produced in Arizona, California, Florida, New Jersey, New York and 

South Carolina, and is also being investigated as a potential crop in the Midwest. Other 

production regions include: Southern Europe, North and Northeast Africa, the Middle 

East, Central Asia, and North and Central India.

Chinese Cabbage, Bok choy:
68

Bok choy is grown throughout the country, usually in very small acreage for local 

markets. Grown in much greater quantity in California and Florida, particularly, as well 

as in New York, New Jersey, Michigan, Arizona, and Texas. Other production regions 

include: being a major crop in China and also grown in Canada, Japan, Korea, S.E. Asia, 

and the Philippines. Recently as a winter crop in tropical Africa, Brazil, and the Antilles.

Broccoli raab:

Broccoli raab is grown in many states, including New Jersey, California, North 

Carolina, and Arizona. It is also grown throughout much of the temperate world but 

particularly Europe (Italy and Portugal) and China.

Cabbage, Abyssinian:

There is some production of Abyssinian cabbage in Texas and Florida, and other 

production regions include Ethiopia, Tanzania, Malawi, Zimbabwe, and other West 

African nations.

Cabbage, Seakale:

There is some experimental growing in Florida, and it is also grown in Portugal.

Chinese Broccoli:

Chinese broccoli is grown in many areas of the U.S. including California, Florida 

and Washington. Other production regions include China, Vietnam, Thailand, Myanmar, 

Canada, and Australia.

Collards:

Production of collards in many U.S. states including Georgia, South Carolina, North 

Carolina, Texas, New Jersey, Maryland, California, Alabama, Arizona, and Tennessee. 

Other production regions include Canada, Portugal, Egypt, Brazil, and Kashmir. 

Cress, Garden:

There is no production in the U.S., since it is primarily grown in home gardens. 

Other commercial production regions include England, France, the Netherlands and 

Scandinavia. It is also cultivated in Asia, North Africa, India, and North America and 

cultivated for oil in Ethiopia. 

Cress, Upland:

There is no production data in the U.S., and other production regions include some 

cultivation in Europe, possibly France. 
69

Hanover salad:

Hanover salad is grown in Florida and other parts of the southern U.S. Other 

production regions include temperate regions.

Kale:

In the U.S. it is grown widely throughout the South but not limited to that area and 

is grown particularly in Georgia, California, Maryland, Texas, New Jersey, Pennsylvania, 

North Carolina, Virginia, Illinois, and Ohio. It is grown worldwide in temperate zones. 

Maca:

There is no reported in the U.S. Other production regions include Peru and 

Bolivar and in the Andean mountains. 

Mizuna:

In the U.S. it is mainly in home gardens, particularly as winter crop in the Southeast 

or grown for micro-greens. Other production regions include Japan and China. 

Mustard greens:

It is grown throughout much of the country, particularly Georgia, California, 

Florida, Texas, Arkansas, North Carolina, Tennessee, South Carolina, Ohio, Mississippi, 

and Arizona. Other production regions include Mexico, Asia, Europe, Africa, and 

Canada.

Mustard, tuberous rooted Chinese:

There is no production data in the U.S. Other production regions include China, 

especially in the Northern provinces.

Radish, leaves:

No data on current production amounts, but radish is grown throughout much of 

the country, particularly in Florida, Michigan, California, Ohio, Minnesota, New York, 

Oregon, and New Jersey. World production was at approximately 7 million tonnes 

(7,716,179 tons) per year, as of 2004, mainly concentrated in Asia and Europe. Japan, 

Korea, Taiwan, and Yemen are major producers. Radish is also cultivated in tropical 

Africa and Canada

Rape, greens:

Production of rapeseed in the U.S. in 2008 was 655,610 tonnes/722,686 tons, and 

it is cultivated throughout the country, particularly in the Midwest. Other production 
70

regions include worldwide production in 2008 was 58,061,092 tonnes/64,000,000 tons. 

Top producing countries included Canada (12,642,900 tonnes/13,940,000 tons), China 

(12,102,010 tonnes/13,340,000 tons), India (5,834,000 tonnes/6,431,000 tons), Germany 

(5,154,700 tonnes/5,682,000 tons), and France (4,719,053 tonnes/5,202,000 tons).

Rocket, wild:

Wild rocket is naturalized in North America. Other production regions include 

Southern Europe; Southern France and Southern Italy. 

Rutabaga, leaves:

There is no data but it is normally combined with turnip roots that are grown in 

Wisconsin, Minnesota and Washington. Other production regions include Canada, 

Europe, China, Russia, and India.

Shepherd’s purse:

There is no production in the U.S. and it is endemic as a weed. It is found wild 

nearly universally, but cultivated mainly in China, Japan, and Korea.

Turnip greens:

Turnips, both for greens and roots, are grown throughout much of the U.S., 

particularly in Georgia, California, North Carolina, Texas, New Jersey, Oregon, South 

Carolina, Michigan, Tennessee, Indiana, Oklahoma, Alabama, Arkansas, North Carolina, 

Illinois, and Ohio. It is grown throughout much of the world, particularly North America, 

Europe, Asia, North Africa, and New Zealand.

Watercress:

In the U.S. it is produced in Florida, California, Hawaii, Maryland, and Virginia. 

Other production regions include Canada, Europe, and E. Africa including Ethiopia and 

surrounding countries, the Indies, the Philippines, Madagascar, China, Japan, United 

Kingdom, France, and Indonesia. 

SPECIFIC CROP PRODUCTION AREAS OF THE LEAFY ROOT AND TUBER 

VEGETABLE: 

Alexanders:

There is no reported production in U.S. It is grown throughout much of Europe 

and temperate Asia.
71

Beet, garden, tops: 

In the U.S. fresh market beets grown primarily in Wisconsin, New York, Oregon, 

Texas, California, and New Jersey. Other sugar beet producing countries are Australia, 

Brazil, Thailand, South Africa, India, and various European countries.

Cassava, leaves:

No U.S. data but some production in Guam, Puerto Rico, and the Virgin Islands. 

World production in 2007 was more than 214 million tonnes. Top producing countries 

included Nigeria (34,410,000 tonnes), Thailand (26,915,541 tonnes), Brazil (26,541,200 

tonnes), and the Congo (15,004,430 tonnes). Cassava is grown throughout Africa, 

Tropical Asia, and South America

Chayote, leaves:

Chayote, leaves are grown in Florida, Louisiana, California, and Puerto Rico. 

Main commercially producing countries are Costa Rica, Guatemala, Mexico and the 

Dominican Republic. It is also cultivated in Europe, Asia, Africa, India, and Australia.

Chicory, leaves:

There is no data on total amount cultivated, but grown in many states for various 

purposes, particularly California, New Jersey, and New York. Total worldwide 

production of chicory root in 2008 was 622,577 tonnes. Top producing countries 

included Belgium (425,085 tonnes), France (125,475 tonnes), and Poland (30,402 

tonnes).

Chinese Bellflower:

Chinese bellflower is mainly ornamental, fairly common in American gardens. 

Other production regions include temperate Asia including China, Korea, Hong Kong, 

Japan, and East Siberia.

Rampion:

There in grown in Florida gardens, and it is naturalized in North America. Other 

production regions are Europe, northern Africa, and western Siberia.

Salsify, black, leaves:

There is no production data in the U.S. Primary commercial producer is Belgium, 

with 2,000 ha per year, and other areas include Canada, the Mediterranean region, Spain, 

Portugal, the Democratic Republic of Congo, Kenya, Tanzania, Mauritius, Chile, and 

India.
72

Sweet potato, leaves:

Production of sweet potatoes is in Guam, Puerto Rico, Texas, Louisiana, Florida, 

California, Alabama, Mississippi, North Carolina and South Carolina. Total U.S. 

production in 2008 was 836,560 tonnes for the tubers. Leaf data is not reported for sweet 

potatoes but it is common to Africa. World production in 2008 was 106,501,450 tonnes. 

Top producing countries were China (80,522,926 tonnes), Nigeria (3,318,000 tonnes), 

Indonesia (1,876,944 tonnes), India (1,094,000 tonnes), and Japan (1,011,000 tonnes).

Tanier, leaves:

Minimal production in the U.S. primarily Puerto Rico and the Virgin Islands. 

Worldwide production in 2008 was 443,543 tonnes (488,922 tons). Top producing 

countries were Cuba (240,000 tonnes/264,554 tons), Venezuela (83,996 tonnes/92,589 

tons), and El Salvador (52,000 tonnes/57,320 tons). Tanier is also cultivated in the West 

Indies and Africa.

Taro, leaves:

In 2008 the U.S. production in U.S. was 1,950 tonnes. Top producing countries 

were Nigeria (5,387,000 tonnes), Ghana (1,688,330), China (1,638,592) and Cameroon

(1,200,000 tonnes).

Ulluco:

There is no production data for the U.S. Other production regions include the 

Andes Mountains, particularly Columbian, Peru, Bolivia and Argentina,

Velvet plant:

No data of velvet plant in the U.S. Other production regions include Japan, 

China, Taiwan, and northwestern India.

Yam, leaves:

Production in the U.S. is limited due to climate, but yams are grown in Guam, 

Puerto Rico, the Virgin Islands, and southern Florida. Worldwide production of yams in 

2008 was 53,085,709 tonnes (58,516,977 tons). Top producing countries were Nigeria 

(35,017,000 tonnes/38,599,635 tons), Cote de Ivoire (6,932,950 tonnes/7,642,269 tons) 

and Ghana (4,894,850 tonnes/5,395,648 tons). Yams are grown throughout the tropics 

and subtropics including Asia, the South Pacific, the Indies, the Caribbean, South and 

Central America, and Oceania.

COMPARISON OF LEAFY VEGETABLE CULTURAL PRACTICES:
73

A comparison of the leafy vegetable planting depth, seeds/lb, seeds/100 ft row, and 

row spacing’s are shown in Table 30 and a listing of days to germinate, time planting to 

harvest, yield/plant and range of yields for each crop are shown in Table 31, respectively. 

Planting depths range from 0.125 - 0.5 inches, and seed size is up to 3,000 seeds/100 ft 

row, and between row spacing’s are 18 -24 inches for head lettuce and 12 – 18 inches for 

leaf lettuce, and up to 32 – 36 inches for collard greens, and between plant spacing in a 

row ranges 2 – 18 inches. Days to germination range to 7 – 21 days (Table 31). Average 

yields of head lettuce for fresh market are 35,500 lb/acre while leaf lettuce ranges to 

22,400 lb, and for romaine lettuce. Spinach for processing yields range 16,000 – 21,000 

lb/A. Fresh market yields for spinach range from 4,000 to 21,000 plants/A. Specific 

cultural practices for each leafy vegetable will be discussed in the next section.

Table 30 Leafy Vegetable Planting Depth, Seeds/lb, Seeds/100 ft, and Row Spacings

(Splittstoesser, W.E. 1990, Carolina Seed Co, 2006, Harris Seeds, 2007, 

Rupp Vegetable Catalog, 2010, Siegers Seed, 2010, Territorial Seed 

Co., 2009). 

Commodity Planting 

Depth 

(inches)

Seeds/lb Seeding 

Rate (lb/A)

Average 

Number of 

seeds or 

plants/100 ft)

Spacings 

between 

row and 

[between 

plants in the 

row] in 

inches

Amaranth, 

leafy

0.125 –

0.25

400,000 12 – 15 

seeds/ft

2,904 

plants/A.

1/16oz 12 - 36

[3 – 6]

Arugula 0.25 208,000 –

225,000

8 3000 seeds 12 – 18

[4 – 9]

Cabbage, 

Chinese

0.25 152,000 –

200,000

1⁄4 oz 60 -70 plants* 

or 300 seeds

20

[15]

Cilantro 0.25 –

0.5

240,000 -

320,000

25 - 50 - 38 – 40

[2 – 5]

Collard greens 0.25 –

0.5

80,000 -

144,000

4 - 6 450 seeds 32 - 36

[10 – 18]

Cress 0.25 144,000 1⁄4 - 4 2 – 4

[2 – 4]

Dandelion 0.5 720,000 1⁄2 oz

Endive/escarole 0.125 –

1.0

240,000 –

288,000/ 

escarole –

208,000 –

256,000

1/8 600 seeds or 4 

oz

18 -24

[10 – 12

Kale 0.25 – 136,000 – 0.5 - 1.0 450 seeds 18 - 36
74

Commodity Planting 

Depth 

(inches)

Seeds/lb Seeding 

Rate (lb/A)

Average 

Number of 

seeds or 

plants/100 ft)

Spacings 

between 

row and 

[between 

plants in the 

row] in 

inches

0.5 144,000 [10 – 18]

Lettuce, head 0.25 –

0.5

400,000 –

500,000

5 1⁄2 oz 0.25 oz or 600 

seeds precision 

planted

18 -24

[4]

Lettuce, leaf 0.25 –

0.5

400,000 –

500,000

1⁄4

6 - 10 lb/A 

for 

pelletized 

seed

0.25 oz 12 – 18

[4 – 6]

Mustard greens 0.25 -

0.5

249,600 -

272,000

1/3 1,500 seeds 12 - 36

[4 - 10]

Parsley 0.25 –

0.5

288,000 -

290,000

1/2 0.25 oz 9 – 18

[3 – 8]

Radicchio 0.125 –

1.0

76,000 –

400,000

0.75 – 0.8 

lb/A direct 

seeding, 

transplants 

use 2 – 3 

oz/A

15 - 24

[8 – 12]

Radish greens 0.25 –

1.0

48,000 4 - 10 3,580 seeds 6 – 12

[1 3]

Rutabaga 0.25 -

0.5

144,000 15 1⁄2 oz 1⁄4 oz or 1,200 

seeds

18

[3 – 4]

Salsify 0.5 13 3⁄4 oz or 1,500 

seeds

Spinach 0.5 -

0.75

22,400 -

48,000

(17,424 

plants/A).

4 1⁄2 oz or 1,000 

seeds

12 – 15

[12 - 36]

Spinach, New 

Zealand

0.5 7,600 1⁄2 oz 12

[2]

Sweet potato 4.0 75 -100 plants

Swiss chard 1.0 12,800 –

36,400

1 1⁄2 oz 2 oz 12 – 24

[3 – 8]

Turnip greens 0.25 -

0.5

190,200 –

240,000

2 - 3 1/3 oz or 2,500 

seeds

12 - 24

[2 - 4]

*number of transplants.
75

Table 31. Leafy Vegetable Days to Germinate, Time Planting to Harvest, 

Yield/plant and Range of Yields (Hessayon, 1997, Cranberry, 1999, Carolina Seed 

Co, 2006, Harris Seeds, 2007, Siegers Seed, 2010, Territorial Seed Co., 2009, Park 

Seed, 2011, Markle, et al, 1995, USDA Agricultural Statistics, 2010). Days may vary 

depending upon cultivar, growing area and climatic conditions.

Commodity Approximate 

Days from 

Seeding to 

Germination 

(days)

Planting 

to 

Harvest

Approximate 

Yield/plant

Yield/100 

foot row

Range of 

Yields

Amaranth, 

leafy

7 - 14 21 – 50

days

6.5 – 8.1 

lb/plant

4.0 – 16.5 T/A

Arugula 4 - 8 60 – 90 

days

800 – 1000 

cartons/A

Beet, garden 10 - 14 50 – 80

days

40 lb greens; 

100 lb 

roots/100 ft 

row

14,000 lb

Cabbage, 

Chinese

7 - 12 65 – 80 

days

60 

heads/100 

ft row

35,000 lb

Approximate 

yield of napa 

Chinese 

cabbage is 

45,000 lb/A. 

Pak Choi 

yields are 

approximately

22,500lb/A or 

800 - 1000 

boxes/acre.

Cilantro 7 - 10 50 – 55 

days

10,000 –

20,000 

bunches/A

Collards 6 - 10 50 – 90 

days

75 lb/ 100 

ft row

Processing 

16,000 –

20,000 lb/A; 

fresh market 

12,250 –

20,000 lb/A 

Cress, garden 2 – 4 42 – 56

days

2, 800 – 7,800 

lb/A 

Dandelion 2 - 5 70 – 90 

days

Endive/escarole 3 - 7 60 – 105

days

10 – 15 

heads/10 ft 

80 heads

/100 ft 

13,000 –

18,000 lb/A
76

Commodity Approximate 

Days from 

Seeding to 

Germination 

(days)

Planting 

to 

Harvest

Approximate 

Yield/plant

Yield/100 

foot row

Range of 

Yields

row row

Kale 7 - 12 50 – 90 

days

2 lb 75 lb/100 

ft row

16,275 -

40,000 

lb/acre. 

Processing 

11,000 –

20,000 lb/A; 

fresh market 

12,250 –

20,000 lb/A.

Kohlrabi 8 - 10 55 – 75 

days

20 globe /10 

ft

50 lb/ 100 

ft row

12,000 –

16,000 lb/A.

Lettuce, head 2 – 6 40 – 95

days

10 - 12 

heads/100 

ft row

35,500 –

37,700 lb

Lettuce, leaf 2 - 6 40 – 56 

days

50 lb/100 

foot row 

22,400 –

24,400 lb for 

leaf lettuce. 

Romaine 

lettuce 29,400 

– 32,900 lb/A

Mustard greens 5 - 8 30 – 60 

days

100 lb/100 

ft row

Yields for 

fresh market 

average 

15,000 lb/A. 

Range for 

processing 

11,000 –

20,000 lb/A; 

fresh market 

12,250 –

20,000 lb/A.

Parsley 21 - 25 70 – 90 

days

Parsley yield 

varies 2,000 –

6,000 lb/A

Radicchio 4 - 14 42 - 80 8,000 13,000 

lb/A

Radish leaves 4 - 8 25 – 40 

days

100 

bunches

7,500 lb

Rutabaga 6 - 10 21 – 28 

days

30 lb/10 ft 

row

150 lb 40,000 lb
77

Commodity Approximate 

Days from 

Seeding to 

Germination 

(days)

Planting 

to 

Harvest

Approximate 

Yield/plant

Yield/100 

foot row

Range of 

Yields

Salsify 12 - 16 120 -

150 days

60 lb 17,400 lb

Spinach 7 - 15 30 - 60 

days; 

processi

ng 

variety 

takes 55 

to 130 

days 

because 

more 

time 

must be 

allowed 

to 

develop 

greater 

plant 

size and 

large, 

smooth 

leaves

5 – 10 lb/10 ft 

row. (0.6 -

1.24 lb/plant)

40 lb Spinach for 

processing 

yields are 

approximately

16,000 –

20,000 lb/A. 

Average fresh 

market yields 

range 4,000 –

21,000 lb/A. 

Oklahoma 

yields range 

11,000 –

16,250 lb/A. 

Spinach, New 

Zealand

14 – 21 70 – 80 

days

1.5 lb/sq ft

Sweet potato - 100 –

130 days

Swiss chard 10 - 14 45 – 55 

days

7 lb/10 ft row

Turnip greens 6 - 10 28 – 50

days

7 – 12 lb/10 ft 

row

100 lb 

greens; 50 

lb roots

15, 000 -

40,000 lb. 

Fresh market 

11,000 –

25,000 lb/A; 

processing

16,000 –

24,000 lb/A. 
78

SPECIFIC INDIVIDUAL CULTURAL PRACTICES OF THE LEAFY 

VEGETABLES: 

Amaranth, leafy:

The leafy amaranths are tropical annual herbs, some species growing up to 2 m 

(6.6 ft), mostly native to Central and South America. Several species are naturalized in 

the U.S., particularly A. cruentus, and many are also grown in Asia, India, and Africa. 

The taxonomy is confused, and there may be additional, obscure species also valued as 

vegetables. They typically grow erect, with fairly large, alternate leaves and bear 

numerous small flowers on terminal and axillary spikes. They also produce small, highly 

nutritious seeds which are used as a grain, much like quinoa, to which it is closely

related. Types grown specifically for vegetable use produce less seed than those selected 

specifically for seed production. The foliage is used as a vegetable and almost 

exclusively eaten cooked. 

Amaranth, Chinese:

Chinese amaranth is a short lived tropical annual, native to Southeast Asia. It 

reaches 30 - 90 cm (1 - 3 ft) tall with leaves up to 15.2 cm (6 in). It produces small 

flowers on terminal and axillary spikes, and small, edible seeds. This species is 

particularly valued for its foliage throughout Asia and the Pacific islands, from Japan to 

New Guinea. It is adapted to temperate growing climates as well as the tropics, and is 

escaped as a weed in many places, including the U.S. The color of the foliage varies 

greatly and some brightly colored varieties are grown as ornamentals. 

Aster, Indian:

The Indian aster is a rhizomatous perennial herb, native to southern and eastern 

China (particularly the Yangtze region). Purplish, sparsely hairy stems grow erect, up to 

60 cm (23.6 in), with new shoots emerging from the rootstock. The leaves are alternate, 

wide and toothed on the end and tapering toward the base, although the leaf shape can 

vary greatly and different named types exist based on the leaves. The flower heads are 

about 2.5 cm (1 in) across, with purple-violet ray flowers and yellow tubular florets. It is 

usually gathered from the wild and rarely cultivated, although some cultivation exists

outside of Shanghai, where it is particularly popular. It is typically found along 

roadsides, river banks, and lowland meadows. 

Blackjack:

Blackjack is an erect annual plant growing to 1 m (3.3 ft), growing as a weed 

throughout much of the tropical world, but also found in more temperate climates of 

North America. Usually hairy with opposite leaves pinnately divided into 3 - 5 leaflets 

with toothed margins and a winged petiole. Flowers are composite, orange or yellow and 
79

seeds are a prickly burr. Leaves are used as a vegetable and for medicinal purposes in 

parts of Asia and Africa. It is under some cultivation in Africa but mainly is gathered 

from the wild. 

Cat’s Whiskers:

Cat’s whiskers are an erect annual herb, native to Asia but naturalized throughout 

the tropics and are particularly grown in Africa. It can grow up to 1.5 m (4.9 ft) in 

height. The stem and leave stalks are sticky with glandular hairs. Leaves are palmately 

compound, with 3 - 5 leaflets. The leaf petiole is long and the leaflets radiate from the tip 

of the leaf stalk and taper toward the base. The inflorescence is showier, with many pink 

or white flowers.

Cham-chwi:

Cham-chwi is a perennial herb 1 - 1.5 m (3.3 - 4.9 ft) tall native to eastern Asia. 

Growth habit is typical of other asters with large radical leaves, triangular-ovate up to 12

cm (4.7 in) long on long petioles, then progressively smaller, more ovate leaves with 

shorter petioles on branching stems above. Flowers are composite white and yellow, 

typical of the family; fruit is a small achene. In Korea and China this plant is cultivated 

or gathered from the wild for its young leaves and shoots in the early spring

Cham-na-mul:

Cham-na-mul is a perennial plant native to eastern Asia, reaching up to 1.2 m (3.9 

ft) in height. Stem is erect and branched. Leaves are mostly glabrous and two or three 

times pinnate with pinnatifid leaflets, each 3 - 14 cm (1.2 - 5.5 in) long, ovate-rhomboid 

and single or doubly serrate borne on longer petioles below and nearly sessile near the 

top. Flowers are small, white, and borne in terminal compound umbels typical of the 

family. Fruits are tiny mericarps with very slight ribbing, 3 mm (0.1 in) in diameter. 

Cultivated and gathered from the wild as a leafy vegetable in Korea, and gathered from 

the wild in China

Chervil:

Chervil is a biennial plant (although often grown as an annual), native to Eurasia 

and northern Africa. The plants reach a height of 0.3 - 0.6 m (1 - 2 ft). 

Cilantro, fresh leaves:

Cilantro is a hardy annual herb of the carrot family, native in the Mediterranean 

area. The plant is 30 - 90 cm (1 - 3 ft) in height with glabrous, greatly-divided strong 
80

smelling leaves, primarily termed Cilantro, Chinese parsley or Mexican parsley. Both the 

fruits (coriander) and the leaves (cilantro) have been used for thousands of years in 

cooking. The leaves are usually used fresh, and when dried are usually rehydrated before 

use. 

Chipilin:

Chipilin is an erect, subtropical perennial which grows as an annual in temperate 

climates. It has divided leaves with three, ovate and entire leaflets and a long, thin 

petiole. 

Chrysanthemum, Edible-leaved:

Edible leaved chrysanthemum is an annual herbaceous plant 30 - 91 cm (1 - 3 ft) 

tall, originally native to the Mediterranean region, but now primarily grown in Asia for 

use as a leafy vegetable. The leaves are highly variable and there are three distinct 

varieties: small-leaf, which has feathery, deeply cut leaves, is strongly flavored, low 

yielding with small leaves and an upright growth form, and most popular in Northern 

China; large-leaved, which has much thicker, only slightly serrate leaves, bushier growth, 

a mild flavor, and is grown throughout China; and the intermediate which has moderately 

cut, dark green leaves, and is high yielding and tolerant of both warm and cool climates. 

The flowers are small, yellow, and resemble daisies. 

Corn salad:

Corn salad is a biennial herb native to Europe, North Africa, and Western Asia. 

The plant grows in a basal rosette of round to spoon-shaped leaves up to 6 in (15.2 cm) 

long. The whole rosette is never more than 1 ft (0.3 m) across. The rosette grows the 

first year, and the second year the seed stalk appears, although it may bolt the same year 

if heat is excessive. The leaves are tender, smooth, and slightly succulent, with a sweet, 

mild flavor and delicate texture. It is extensively grown in Europe and parts of China as a 

cool season salad vegetable, but is still relatively rare in the U.S., although it has become 

naturalized on both the east and west coasts. It is a cool season plant, and can be grown 

all year round in some cool temperate areas. Italian corn salad is somewhat more heattolerant than lamb’s lettuce (V. locusta), but is correspondingly more bitter. Flowers and 

flowering stems also edible.

Cosmos:

Cosmos is an annual herb, found worldwide throughout the tropics and growing 

up to 2 m (6.6 ft) in height. It has much divided, deeply cut leaves and a light green, 

succulent stem slightly tinged with purple. The ray florets are white, pink, or purple. 
81

Cosmos has a distinct smell, similar to turpentine, and its edible foliage and young shoots 

have a very strong flavor. 

Dandelion:

Dandelion is an herbaceous perennial, native to Europe and Asia but naturalized 

throughout much of the temperate world. Considered a weed in many areas. Forms a 

basal rosette of long, extremely toothed leaves which taper towards the base. Cultivated 

varieties have much larger rosettes than wild forms, reaching 46-61 cm (18 - 24 in). The 

bright yellows to orange flowers are born on a hollow stem and have 40 to 100 florets per 

head. The small, ridged seeds are oblong, tapering at both ends, and attached to a silky 

“parachute” which catches the wind and disperses the seeds. The seeds and parachutes 

are arranged around the fruiting head to appear as a soft sphere when ripe. The plant 

typically has a long, unbranched taproot and is difficult to uproot. All parts of the plant 

contain milky-white latex. 

Dock:

Dock is a strong growing perennial native to Southern Europe and Asia, but 

escaped and naturalized elsewhere. The stems are upright and may reach 1.5 m (5 ft) 

when flowering. Rosette leaves are 20 - 30 cm (8 - 12 in) long, tapering at both ends. 

Stem leaves are rounded at the base, long and thin, arranged alternately around the 

reddish stem. Inflorescences are terminal panicles, with small green flowers arranged in 

whorls. The fruit is a small. 3.5 x 2.5 mm (0.14 x 0.01 in), brown, egg-shaped achene. It 

was long cultivated in Europe, China, and North America as a leafy vegetable, similar to 

spinach. Today, cultivation has been almost entirely abandoned and it is considered a 

weed in many places. 

Dol-nam-mul:

Dol-nam-mul is a perennial, creeping plant native to Asia, reaching 10 - 25 cm 

(3.9 - 9.8 in) tall. The thick succulent leaves are oblanceolate to oblong, up to 2.8 cm 

(1.1 in) in length, and arranged in whorls of three around the central stems. The 

flowering stems are mostly prostrate and may root at nodes where they come in contact 

with the ground. The tiny yellow flowers are sessile and 5-parted and bear tiny (0.5 mm) 

ovoid seeds. The plant is fast-growing and makes excellent, attractive ground cover.

Ebolo:

Ebolo is a annual herb, native to tropical Africa but spread throughout tropical 

Asia and the Pacific, including Australia. It grows erect, up to 1.2 m (3.9 ft), and is 

somewhat succulent. The alternate leaves have winged petioles and are elliptic, 9 - 15 

cm (3.5 - 5.9 in) long and 3.5 - 8 cm (1.4 - 3.1 in) wide, irregularly and sharply serrate. 
82

Leaves may be pinnately lobed. Inflorescence is a terminal corymb borne on loosely

branch stems and are often nodding. Composite flowers are small and variable in color, 

from purple to orange-red. Fruit is a ribbed achene, 2 mm (0.08 in) long, dark purplish 

and covered in white hairs 9 - 12 mm (0.35 - 0.47 in) long, and are dispersed by the wind. 

Propagation by seed with seeds typically sown by broadcast in a prepared seed bed in a 

cool spot and watered twice daily. When they reach 8 - 10 cm (3.1 - 3.9 in), they are 

transplanted to the field at a 30 cm (11.8 in) spacing. Direct seeding is rare. 

Endive and Escarole:

Endive is a cool season annual plant, probably native to the Mediterranean region 

and cultivated for its loose headed leaves. Although closely related, endive should not be 

confused with Belgian endive or chicory (even though it is sometimes sold under the 

name chicory) and they are members of the Asteraceae family. Endive is grown for its 

loose-headed leaves which are used in salads and to some extent as pot herbs.

Two leaf forms or types are grown. In the first type, commonly termed endive, 

the numerous leaves are oblong, curled and fringed that resembles dandelion leaves and 

may be called curly endive. The second type, termed escarole, has broad, generally 

nearly flat leaves. The outer leaves of endive are dark green and bitter. The inner leaves 

are light green to creamy-white and milder in flavor. It is used to spice-up salads made 

from blander flavored lettuces. Endive is grown and handled like leaf lettuces. Endive is 

a low growing, plant, most cultivars just 6 - 10 in (15 - 25.4 cm) tall, whereas escarole 

has a central "head" of smooth fleshy leaves and is larger and more upright; some 

cultivars to 2 ft (0.6 m) in height. The leaves of both endive and escarole are a little more 

thick and chewy than those of lettuce. The leaves are typically bright green but 

depending on the cultivar may be pale green, brown, or even reddish along the midrib. 

Method of growing endive and escarole is similar to that for lettuce. Plants may be 

started in beds, but more generally seeds are field sown. As a cool season crop, endive 

usually is planted in early spring. Seed should be thinly sown, covered with not more 

than 0.8 cm (0.3 in) of finely sifted, mature compost humus and clean sand. Endive 

should be planted in rows one foot apart and thinned to one foot apart in the row. For a 

fall crop, seed must be sown in late summer. Endive require full sun to partial shade, and 

should be given plenty of moisture and feeding to promote quick growth, as that yields 

the most desirable leaves. Endive is somewhat frost tolerant (although escarole is hardier 

than endive verities), but becomes inedible in hot weather. To blanch the heads, they can 

be covered by a pot or bag, or tied up tightly so that no light reaches the hearts of the 

plants. Care should be taken that this is not done in damp weather or the plants will rot.

Fameflower:

Fameflower grows best under shade in warm, humid conditions. Propagation for

commercial cultivation is mainly by cuttings. Although propagation by seed is possible, 

it is less desirable as the seeds are difficult to collect owing to their small size and 

tendency to explode when touched. Plants should be spaced 15 cm (5.9 in) apart if grown 
83

as a sole crop, to discourage weeds. Fameflower is often also used to intercrop with other 

plants. Water daily the first week and three times a week thereafter

Feather cockscomb:

Feather cockscomb is a erect annual herb probably native to tropical Asia or 

Africa, but now spread throughout much of the tropical world. In growth form and use is 

similar to amaranth, to which it is closely related. Plants may reach up to 2 m (6.7 ft) in 

height, with few branches, and alternate, entire leaves about 2 cm x 6 cm (0.8 x 2.4 in). 

This species, along with several others in the genus, is known for spectacular 

inflorescences made up of many tiny flowers borne in a spike or feathery cluster and 

brightly colored. Many varieties of this species exist for ornamental use, and a wide 

range of colors and shapes of inflorescence had been bred, from long feathery plumes to 

densely-packed clusters low to the ground that resemble velvety brain coral. This species 

is known worldwide as an ornamental. However, in Africa and parts of Asia it has also 

been long valued as a nutritious and easy-to-grow food source, mainly as a cooked 

vegetable in Nigeria and the surrounding areas. Highly tolerant of both moist tropical 

and dry climates, and will grow in a range of soil types. Grows best in full sun. 

Susceptible to few diseases or pests. Requires warm conditions, but can grow in the 

summer in many temperate regions. Propagated by seed, usually spread via broadcast 

over the soil and then covered with a layer of straw or dry grass until rooted. Also can be 

sown directly into the ground by hand, or into pots for transplant as seedlings. Will selfsow if allowed. When the tallest plants reach 15 cm, they should be harvested to thin the 

remaining plants to 25 - 30 cm (9.8 - 11.8 in). These plants are the first harvest. The 

remaining plants can then be harvested from repeated cuttings until they become too 

large and undesirable.

Fern, edible:

Ferns are a group of about 12,000 species of non-flowering, vascular plants which 

reproduce via spores. They were one of the earliest lineages of vascular plants, and they

range in size from tiny floating aquatic plants to tree ferns up to 20 m in height. Many 

species of fern are consumed in various ways, but the most common species used as leafy

vegetables are generally small to medium ferns, no more than 2 m in height at maturity, 

with pinnate, much divided leafy fronds. The young fronds emerge from the ground 

curled up and are harvested before they can uncurl, and are known in North America as 

fiddleheads. Fronds are generally not edible once they have uncurled. Fiddleheads are 

rarely cultivated and are often gathered from the wild for personal consumption, or sold 

to markets and restaurants. They have a very limited season, typically early spring for a 

short time as the fronds first emerge. Many species of fern are not edible even when 

young, and fiddleheads are usually eaten cooked as they often contain toxins which may

are destroyed in the cooking process.

Good King Henry:
84

Good King Henry is propagated by seed. The plant is a stout, erect, perennial 

herb native to Europe and now found in parts of North America as well. Prefers rich, 

well drained soil, although can succeed in most soils. May produce a better harvest in 

light shade. Young shoots may be blanched like asparagus by covering during the spring.

Huauzontle:

Huauzontle is an annual herbaceous plant, found in Mexico and the southern 

United States, reaching up to 0.9 m (3 ft) in height. The leaves are spatulate to rhomboid, 

and often tinged slightly with red. Small, unshowy flowers are borne in spikes. Closely

related to quinoa, the small seeds are edible and can be used as a pseudo-cereal. Needs a 

relatively long growing season and is better suited to warmer climates, although it can be 

grown successfully in more temperate environments This species was historically 

cultivated by both people native to the Americas and European settlers of Florida, 

Louisiana, and the southwestern U.S. as a source of grain. Today cultivation for its seed 

is rare, having been replaced by more desirable species, but it is still valued for it greens. 

Young plants are used like spinach. The fresh plant is said to have an unpleasant smell, 

which vanishes when the leaves are cooked.

Iceplant:

Iceplant is a perennial or annual prostrate, succulent plant native to Africa and 

Europe, now spread through warm parts of the Americas and Australia. It grows low to 

the ground, often shrubby with many stems, and may spread out to 1 m (3.3 ft) in width. 

Requires full sun, does not tolerate freezing. Will grow on a wide range of soil types and 

pH. The leaves are densely papillose and covered in bladder cells which accumulate salt 

and give the plant a glistening appearance. Can obtain moisture solely through 

condensation of coastal fog if necessary. It is highly drought and salt tolerant. Inhibits 

the growth of other plants and leaves behind a mat of dead matter which may take several 

years to decay.. Considered invasive in some areas, but can only establish itself in 

previously disturbed areas. Iceplant has been introduced in California to help with sand 

fixation. Iceplant has a mechanism which allows it to switch from C3 photosynthesis to 

Crassulacean acid metabolism, also known as CAM photosynthesis, in times of severe 

drought or high salinity, making it extremely hardy

Jute, leaves:

Jute is an annual, much-branched herb 90 - 120 cm tall, with various species 

found throughout most of the tropical and sub-tropical world. Leaves are 6 - 10 cm long, 

3.5 - 5 cm broad, elliptic-lanceolate, apically acute or acuminate, glabrous, serrate, the 

lower serratures on each side prolonged into a filiform appendage over 6 mm long. 

Flowers are pale yellow and small black seeds borne in a capsule. Annual, muchbranched herb 90 - 120 cm tall, with various species found throughout most of the 

tropical and sub-tropical world. Jute is best known in the U.S. as a fiber plant for making 

rope or coarse cloth for sacks. However, it is also valued in many regions, especially in 

Africa and the Middle-East, as a vegetable and is grown in many home gardens for 
85

sustenance. Requires a warm climate, and some species can tolerate relatively dry

conditions. In India, seeds of C. olitorius are sown in March - May in carefully prepared 

soil, plowed and cross plowed 5 or 6 times, clay soils requiring more plowing. Cow dung 

and wood ashes are applied as manure. Rotted water hyacinth or its ashes may also be 

applied. Seeds are broadcast or dribbled behind the plow. When soils are moist, seeds 

may germinate in 2 - 3 days. If germination is bad, replowing and resowing is 

recommended. Starting at 8 - 25 cm tall, the seedlings are harrowed with a rake 3 to 4 

times, and weeded 2 to 3 times. After the final weeding, plants are spaced at 10 - 15 by

15 cm.

Lettuce, bitter:

Bitter lettuce is a perennial herb, found from northeast to south central Africa, and 

reaching up to 1.7 m (5.6 ft) in height. Stems are hollow, branched above or sometimes 

from the base. Leaves sessile, linear to narrowly elliptic, sometimes with 1 - 3 pairs of 

lobes near the base; midrib prominent beneath. Flowers are small, yellow and composite. 

It has a very bitter taste and is often mixed with other vegetables to reduce the strength of 

the taste, or soaked in water before cooking. Bitter lettuce is also grown as fodder, and 

used in many traditional remedies. It is often gathered from the wild, or the least bitter 

specimens are planted in home gardens and propagated there to create a uniform crop. It 

can be weedy and tends to grow on roadsides and disturbed lands. Can also be found in 

grasslands, hot coastal lowlands, and near lakes. Prefers sandy, relatively dry soil but 

will grow in many other conditions. Propagation is usually vegetative, by splitting the 

plant at the roots to produce multiple plantlets

Lettuce, head

Head lettuce is an annual plant with succulent leaves growing from basal rosette, 

sometimes forming heads. It is known only in cultivation, and originated in the

Mediterranean region. Grown in temperate climates worldwide. Lettuce is a cool-season 

crop, as it bolts quickly at high temperatures to form seedheads. When lettuce bolts, the 

short stem lengthens to become a flower stalk with a dense panicle of tiny self-pollinating 

florets, eventually yielding numerous achenes. Lettuce is the world’s most used salad 

crop, and is eaten almost exclusively fresh. Lettuce has a white sap containing latex, of 

which wild species have a much higher concentration. Some varieties of lettuce are 

cultivated as an oilseed crop in the Middle East, and this may have been original reason 

for domestication. Lettuce is always harvested prior to bolting, to prevent a bitter flavor. 

Head lettuce forms tightly furled heads of leaves, and cos lettuce, which forms an 

elongated cluster of leaves, as is the case with Romaine lettuce, a popular cos lettuce leaf 

variety. These lettuces have different tastes, textures, and nutritional values, and they

also mature at different rates. Many people like to grow a mixed lettuce garden with 

several varieties so that their diets will be diverse, but since leaf lettuces grow so quickly

and easily, they often make up the majority of a lettuce garden. Head lettuce varieties 

form a definite head of leaves closely packed about the very short stem or core. There 

are two type of head lettuce: crisphead (eg, iceberg) lettuce and butterhead lettuce. 

Crisphead lettuce has thick, crisp and watery leaves and forms a tight head where the 
86

inner leaves have minimal to no exposure. Butterhead types have a looser head, and most 

of the leaves in the head are partially exposed, even at late stages of growth. This type 

does not ship and handle as well as the crisp head varieties, so is produced mainly for 

nearby markets. Final plant spacing should be between 25 - 40 cm (9.8 - 15.7 in) within 

the row and 40 - 75 cm (15.7 - 29.5 in) between the rows depending on the variety being 

grown. Heading varieties should be spaced further apart. Lettuce is often grown in a 

greenhouse for winter production in cold climates.

In Arizona head lettuce is grown in Yuma and La Paz counties, and accounts for 

95.7 % of the head lettuce grown in Arizona by acreage. Average temperatures are 87 

degrees in the summer and 55 degrees in winter. Fields are usually deep chiseled and 

laser-leveled before beds are formed. Lettuce is seeded into 8 to 10 inch high beds on 40 

to 42 inch centers. Beds are almost always oriented North-South to minimize light 

differences between the two rows per bed. Soil type is important in planting date, bed 

height and irrigation scheduling decisions. Planting rates vary because lettuce seed is

temperature sensitive but fields are thinned 10 in to 14 in apart after plants show two true 

leaves. 

Lettuce, leaf:

Leaf lettuce is a lettuce with an open growth habit, which forms loose clusters of 

leaves rather than a tight head of lettuce. Leaf lettuce has leaves that rise from the short 

stem tend to roll outward, so the leaves are largely separated during development and at 

harvest. As leaf lettuce grows, it forms a loosely arranged rosette of irregularly shaped 

and sized leave. Leaf lettuce is often very lightweight and ruffly, with a wrinkly surface 

and a soft, almost velvety texture. Leaf lettuces are not as crisp and crunchy as some 

head lettuces; they are more soft and delicate. Leaves may be of different shapes, from 

spatulate to deeply lobed or cut leaf. This is the most easily grown type of lettuce and is 

most popular in home gardens. Exposure of edible parts is comparable to that of spinach. 

There are a number of varieties of leaf lettuce including red leaf lettuce and butter lettuce. 

Romaine lettuce develops into an elongated, somewhat oval shaped head. Leaves are 

elongated, with thick stems and mid-ribs. Heads are only medium firm, and up to 25 cm 

(10 in) in length. Outer leaves, which are largely discarded, enfold the head during late 

stages of growth. Exposure of the portion usually consumed is similar to that in crisp 

head lettuce that is an annual plant with succulent leaves growing from basal rosette, 

sometimes forming heads. It is known only in cultivation, and originated in the 

Mediterranean region. Lettuce can be grown in a wide range of soil types, but sandy

loams or other soils with good moisture retention and drainage are preferred. Typically

direct-seeded shallowly into the field or transplanted from seedlings. Requires flat and 

smooth beds for uniform seedling establishment. Often requires supplemental irrigation 

when grown in arid areas. The roots are shallow and require easily accessible nutrients, 

and in particular large amounts of nitrogen and phosphorus. Final plant spacing should 

be between 25 - 40 cm (9.8 - 15.7 in) within the row and 40 - 75 cm (15.7-29.5 in) 

between the rows depending on the variety being grown. In Washington State the lettuce 

industry is a niche industry, depending upon markets not utilized by the California lettuce 

industry. The average farm size is 50 to 60 acres, with the average lettuce field size 
87

being five acres. The majority of growers plant green leaf lettuce along with other 

varieties throughout the season in an effort to meet fluctuating market demands. Most 

farms plant three or, infrequently, four crops of lettuce per year in staggered plantings.

Some growers plant lettuce followed by other vegetable crops such as Chinese cabbage, 

celery, or radish. Typically at least one-third of an individual farm is replanted into a 

second crop of lettuce each year.

In California, leaf lettuce seed is planted by the grower at depths of approximately

1/8 to 1/4 inches primarily on 40-inch raised beds with 2 seedlines per bed. A small 

percentage of leaf lettuce is produced on 80 inch beds with 5 to 6 seedlines per bed. Most 

lettuce seed is coated or pelletized) with a clay type mixture to provide a small pellet of 

uniform size and shape to facilitate precision planter use. Seed treatments are included 

with some coatings to assist in germination, especially during hot weather conditions. 

Most coated lettuce seed is planted in the range of 6 to 10 pounds per acre. Because an 

excess of seed is planted, thinning is required to establish the final stand which usually 

ranges between 31,000 (10 inch spacing between plants) to 26,000 (12 inch spacing 

between plants) plants per acre for romaine, and red and green leaf, and slightly higher 

populations (e.g., up to 39,000 with an 8 inch spacing) for butterhead. Romaine is the 

primary cultivar that is transplanted and < 1% of the annual leaf lettuce acreage in 

California is transplanted primarily using plants produced under greenhouse conditions.

Orach:

Orach is a hardy cool season annual, known only in cultivation, which is grown as 

a substitute for spinach in Europe and in the Northern Plains in the U.S. It is grown in 

winter or early spring, more frost hardy than spinach. The plant is drought resistant, and 

slower to form a seed stalk than spinach. Leaves are dark green to purple, in shape 

cordate or triangular oblong, 12.7 - 17.8 cm (5-7 in) long and marginally toothed. A 

rosette of leaves first develops, followed by the flowering stalk, which may reach a height 

up to 2.4 m (8 ft). Flowers are tiny, inconspicuous, and wind pollinated. Leaves are 

harvested prior to bolting and used as pot herbs. Propagated from seed; plant the entire 

husk (which contains a single seed) about inch deep and thin seedlings to about 15 cm (6 

in) apart. Plant every three or four weeks to insure a continuous supply of young, tender 

leaves until the plant bolts. It requires full sun and prefers regular watering, but is 

somewhat drought resistant. Grows well in poor, sandy soils and is tolerant of salty and 

alkaline conditions. Due to the attractive color of the leaves, orach is today often grown 

as an ornamental plant. 

Parsley:

Parsley is a leafy plant originally native to Iran but grown throughout much of 

Europe, North America, and western parts of Asia. Leaf shape is generally triangular, 

and varies from 3-leaflet to greatly curled and cut. The two main foliage types are plain 

(Italian) and curled leaf. Seed may be sown in beds for field transplanting or direct in 

the field. 

Plantain, Common:
88

Common plantain is a perennial herb, originally native to Eurasia but widely

naturalized in much of the world. Plants have a rosette of leaves 15 - 30 cm (5.9 - 11.8 

in) in diameter. Each leaf is oval, 5 - 20 cm (2 - 7.9 in) long and 4 - 9 cm (1.6 - 3.5 in) 

broad, with an acute apex and a smooth margin; there are five to nine distinctive veins.

The flowers are tiny, usually yellow or white, and borne in a dense spike. The plants are 

self-fertile. Plantain is known as a leaf vegetable, particular in salads, medicinal plant, 

and animal fodder. It is most typically found in North America as a weed in grassy fields 

and lawns. The leaves can be quite bitter, particular when older, and are sometimes 

blanched before use. They are also very fibrous and the fibrous strands should be 

removed before eating. The varieties and cultivars found in Asia are less bitter. The 

leaves become somewhat mucilaginous when cooked.

Primrose, English: 

English primrose is a low-growing, semi-evergreen, herbaceous perennial, native 

to Europe and western parts of Asia. The leaves are thick, dark green and wrinkled with 

a hairy underside, obovate in shape up to 25 cm (9.8 in) long and 6 cm (2.3 in) broad, 

with an irregularly dentate or crenate margin. They form an open basal rosette with the 

flowers at the center. The flowers are showy, typically about 2.5 cm (1 in) across, tubular 

and five-parted, and may come in nearly any color but always with a bright yellow 

center. The flowers are borne on thin stalks that rise 15 cm (5.9 in) or less above the 

leaves, and each plant produces 3 - 25 flowers. Where it grows wild, primrose may form 

dense carpets of flowers.

Purslane, Garden

Garden purslane is s common, herbaceous annual with succulent leaves that is 

found on all continents in temperate to warm climates. Although it can grow as tall as 40 

cm (15.7 in) in height, it most often is seen as a persistent, trailing recumbent weed with 

fleshy, reddish stems. Leaves are small, spatulate or narrow obovate, thick and green or 

red in color. The yellow flowers have five regular parts and are up to 6 mm (0.02 in) 

wide. It is one of the oldest known cultivated vegetables and has been used around the 

world as a potherb. Although here used as a vegetable for much of American history, it 

fell out of favor in the past century and was known mainly as a weed. Recently, 

however, purslane has come to be considered a gourmet delicacy and is beginning to be 

cultivated more and gathered from the wild for high-end restaurants.

Purslane, Winter:

Winter purslane is a short-lived annual native to the coastal regions of North 

America, but also cultivated as a winter crop in warmer climates such as parts of Africa 

and Cuba. It is naturalized in Western Europe. The leaves are fleshy and opposite, 

mostly rising from the root to form a rosette at the base of the plant, generally ovate in 

shape and up to 4 cm (1.6 in) long, borne on an extremely long petiole. The small, fiveparted flowers are pink or white with petals 2 - 6 mm (0.07 - 0.2 in) long and they grow 
89

in groups of 5 - 40. The flowers are borne on a long stem with two leaves below them 

that are fused around the stem giving the appearance of a single, circular leaf. The plant 

may have an erect or trailing growth form. 

Radicchio:

Red chicory may be grown in many different ways, depending on the desired 

crop, and there are a large number of cultivars. Radicchio is red and resembles a small 

romaine or head lettuce with a zesty flavor. It matures in 60 – 90 days. Seed should be 

planted, or drilled, in a firm, fine-textured seed bed, at a depth of not more than 0.6 cm 

(0.2 in) in rows spaced 45 - 60 cm (17.7 - 23.6 in) apart, at a rate of 2.25 kg/ha (12.26 

lb/A) and may be thinned to 25 cm (9.8 in) apart. 

Sowthistle:

Sowthistle is an annual to biennial herb, up to 2 m (6.6 ft) tall, native to Europe. 

Leaves alternate, simple; blade lanceolate to oblanceolate up to 30 x 9 cm (11.8 x 3.5 in), 

deeply pinnately lobed with few, reflexed lobes and bottom two lobes grasping the stem. 

The leaves are coarsely toothed, covered in glandular hairs which may be spiny. In 

overall appearance the plant resembles any typical thistle. The inflorescence is a stalked 

head with a yellow composite flower typical of the family. The fruit is a tiny, ribbed 

achene, 4 mm (0.16 in) long with a downy white pappus. 

Spinach:

Spinach is an herbaceous annual plant, native to southwestern and central Asia 

but grown widely in the Middle East, Europe, America, and Australia. It is an extremely

nutritious, cool season crop. Spinach is a cool-season crop that does best at temperatures 

of 60F to 65F. It withstands subfreezing temperatures for about a week; however growth 

is depressed below 35F. The plant is intolerant of temperatures above 77oF. Next to 

cabbage, spinach is the most important of the vegetables grown for greens or pot herbs in 

the U.S. Varieties differ in leaf shape from smooth and broad (arrow-shaped), to savoyed 

or wrinkled, but all leaves are hairless and dark green. Plants form a rosette of leaves on 

a very short stem, which later grows into a seed stalk, and leaves should be harvested 

prior to stem elongation for optimal flavor. Fresh seed germinates readily at 3.3 - 4.4 °C 

(38 - 40 °F). Higher soil temperatures result in reduced germination. Multiple rows on a 

bed will increase production efficiency per unit of land. Beds can range from 0.91 - 1.5 

m (3 - 5 ft) wide depending on planting and cultivating equipment. The spinach may be 

sown 10 - 15 cm (4 - 6 in) in-row and in rows as close as 25 - 30 cm (10 - 12 in) at a 

depth of 1.3 - 1.9 cm (0.5 - 0.75 in). In CA, a fresh market crop of spinach requires 

approximately 9 to 12 inches of water and processing types requires 18 to 24 acre-inches 

of water for the growing season. The first irrigation is usually applied immediately after 

planting to encourage germination and the soil is kept moist throughout the growing 

season. Spinach requires abundant moisture to insure a high quality product. Spinach 

will bolt quickly in hot weather. Also, in California spinach varieties are classified by

leaf type: savoy (wrinkled), semi-savoy, and smooth (flat). Savoy types are mainly used 
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for fresh market purposes, while smooth types are desirable for processing. Semi-savoy

types are grown for either market. Spinach can also be classified by seed type: prickly or 

smooth. Most commercial varieties are smooth-seeded, for ease of planting. Spinach can 

also be classified by plant growth characteristic: prostrate, semi-erect, or upright. All 

California spinach varieties are hybrids with disease and bolting resistance. Processors 

sometimes breed their own varieties for their contracted growers. A typical fresh market 

variety can be grown in 30 to 55 days. A processing variety takes 55 to 130 days because 

more time must be allowed to develop greater plant size and large, smooth leaves. 

Spinach can be grown on many soil types; however, well-drained, light loam soils 

with higher moisture capacity produce more consistent yields and quality. Sandy soils are 

preferred for winter and early spring crops. The crop grows slowly in acidic conditions, 

but is tolerant of alkaline soils, so soil pH should range from 6.0 to 7.0, but pH may be as 

high 8.0. It is extremely susceptible to air pollution, which causes speckling and 

marginal necrosis on leaves. Spinach is typically planted in four to eight rows on raised 

beds 38 to 40 inches wide, although it is also grown on beds 30 and 60 inches wide. All 

spinach is direct seeded and the seeding rates range from 9 to 25 pounds per acre. 

Spinach, Vine (Malabar spinach):

Malabar spinach is a perennial vine which may reach up to 9.1 m (30 ft), native to 

India but naturalized in the tropics. It is grown as a leafy vegetable in many tropical 

countries. It has a smooth, twining stem, which may be green to purple to red (in 

ornamental varieties). Leaves are fleshy, simple and alternate with a petiole up to 9 cm 

long. They are usually cordate (but may vary in shape to obvate), up to 15 cm (6 in) by

12.5 cm (4.9 in), with no stipules. The axillary inflorescence is up to 22 cm (8.6 in) long, 

drooping with a long peduncle and clusters of perfect 5-parted white or pink flowers up 

to 6 cm (2.4 in) in diameter. The fruit is a purplish-black subglobose pseudo-berry. It is 

grown in the tropics, mainly in Africa and Asia and used both as a potherb like spinach 

and as a mucilaginous vegetable. 

Spinach, New Zealand

New Zealand spinach is a small but hardy annual herb, native to New Zealand, 

Australia, and Tasmania and now grown in many temperate to subtropical regions. The 

growth form is prostrate and spreading; each plant may attain a diameter of up to 1 m (3.3 

ft), and the leaves are dark green and slightly fuzzy. They are succulent, alternate and 

simple, deltoid-ovate in shape and up to 7 cm (2.7 in) long by 5 cm (1.9 in) wide 

(although may be much smaller). The flowers as axillary, small, and inconspicuous, 

greenish yellow and 2 - 3 mm (0.08 - 0.1 in). New Zealand Spinach was first used by

Captain Cook and his crew while exploring Oceania to prevent scurvy. It was brought 

back to Europe and became the first crop from Australia to be cultivated there, quickly 

spreading to parts of Asia, North America, and Africa. It grows well in hot weather, and 

is a good warm season replacement for spinach

Swiss chard:
91

Swiss chard is a foliage beet, probably originating in Sicily, developed for its 

large fleshy leaf petioles and broad, crisp leaf blades. It is the same subspecies as the 

table beet, but different cultivars produce a much smaller, undesirable root and large, 

edible foliage instead. The leaves are large, up to 45.7 cm (18 in) in length, usually thick, 

dark green, wrinkled, and glabrous. The petioles are fleshy, elongate, and grooved in the 

middle, like celery but not ribbed. There are many kinds of Swiss chard and the leaves 

and petioles can vary greatly in size and color. Some cultivars produce very long and 

thin petioles with smaller leaves, while others may have very wide and stout petioles on 

extremely large leaves. Colors of petiole and midrib range from white to yellow to red. 

Colorful or “rainbow” varieties of Swiss chard are often planted as ornamentals. 

Tanier Spinach:

Tanier spinach is a perennial plant to about 61 cm (2 ft) tall, native to the tropical 

Americas. The plant develops from a rather insignificant corm. The leaves are sagitate 

to trilobed, glabrous, dark green and succulent with long petioles coming out of the 

ground and no above ground stem produced. The leaves, both old and young, are eaten 

like spinach and may be harvested year round for up to two years before the plant begins 

to suffer. Typically grown at a density of about 14,000 to 20,000 plants per hectare. 

Tanier spinach is relatively shade tolerant and is sometimes intercropped with bananas or 

coconut, and it is resistant to most pests.

Violet, Chinese:

Chinese Violet is a spreading, perennial herb with ascending stems up to 2 m (6.5 

ft) long, native to tropical Africa and Asia but now a pantropical weed. The leaves are 

opposite, simple with entire margins, ovate to lanceolate often with a cordate base and up 

to 8 x 4.5 cm (3.1 x 1.8 in). Inflorescence a terminal raceme up to 25 cm (9.8 in) long, 

with bisexual, slightly zygomorphic, 5-parted flowers, typically white with purple spots 

inside the bottom lobe. The fruit is an explosive capsule which sprays seeds far and wide 

when mature. 

SPECIFIC INDIVIDUAL CULTURAL PRACTICES OF THE BRASSICA LEAFY 

VEGETABLES: 

Arugula:

Arugula is a low growing annual 30 - 60 cm (1 - 2 ft) high, found wild in the 

Mediterranean, North Africa, the Balkans, and parts of Asia. The leaves are 7.6 - 18 cm 

(3 - 7 in) long and deeply lobed, and it bears white, cross-shaped flowers. It is mainly

used as a salad green and has long been popular in Europe, India, the Middle East and 

parts of Asia, and is used especially heavily in Italy. Previously arugula was mainly 
92

collected from the wild, and commercial cultivation is a relatively recent phenomenon, 

having only occurred in the past few decades. 

Broccoli raab:

Broccoli raab has inflorescences and surrounding leaves are eaten as a cooked 

vegetable, typically right before the flowers bloom although they sometimes are 

harvested just as blooming begins. The small yellow or white flowers are edible and 

tasty and may be eaten with the rest of the tops. In flavor, much like broccoli although 

sometimes described as more bitter, more sweet, or more peppery. There are many 

cultivars of this plant in China, each for a particular growing season and climate so that it 

can be grown virtually year-round there. Broccoli raab is closely related to turnips and 

rapeseed (canola), but closer resembling young broccoli, it has many thick, dark green, 

spiked leaves which surround small clusters of small green flower buds. It is grown for 

its tender leaves and flowers shoots which are often eaten together and used as cooked 

vegetables or pot herbs. Plants develop rather rapidly and are typically harvested before 

the flower buds open, although the yellow flowers are edible and tasty. Requires high 

amounts of nitrogen to produce good color and tenderness, and it should be fed at least 

twice in overwintering crops. If weather is dry, irrigation is recommended. Broccoli 

raab will go to seed very quickly in warm weather. 

Brussels sprouts:

Brussels sprouts are planted in rows 3 to 3 1/2 feet wide and 18 to 24 inches apart 

in the row. This requires about 6,700 to 12,445 plants per acre. Mechanical 

transplanters, hand transplanters or hand trowels may be used, and to insure proper 

settling of soil around the roots, the transplants should be well watered. Brussels sprouts 

are a cool season crop, planted in early spring or late summer for fall harvest. The best 

quality sprouts are produced in the fall with sunny days and light frosts at night. Hot 

weather results in soft open sprouts which are undesirable. Plants are usually started in 

outdoor beds and transplanted to the field. Transplants are spaced two feet apart in rows 

60 - 91 cm (2 - 3 ft) apart. 

Cabbage, Abyssinian:

This erect African annual or perennial, Abyssinian cabbage is only known in 

cultivation, and it resembles the wild mustards and grown primarily as a leafy vegetable. 

Leaves are alternate with a short petiole, and lower leaves may be double-crinulate while 

upper leaves are often obvate and entire. Fruit and flowers are typical of the genus. May 

reach up to 1.5 m (4.9 ft) in height, but if grown for greens, tender leaves and stems are 

typically cut before they reach 30 cm (1 ft). Although a warm-weather species, one 

cultivar (‘TexSel’, developed by Texas A&M University) can be grown in cooler 

climates. Requires regular irrigation if rain is infrequent, as water stress will induce early 

flowering. 

Cabbage, Seakale:
93

Seakale cabbage should not be confused with sea kale (Crambe maritima); since 

this is a hardy perennial type of cabbage that appears to be intermediate between the 

heading cabbages we are most familiar with and the kales. It is considered a Savoy

cabbage, with crinkled leaves. The plant resembles a thick-stemmed collard with large 

floppy leaves which grow close together and have thickened leaf stalks and leaf ribs. It 

may form a loose head or no head at all, depending on the temperatures at which it is 

grown and warm weather seems to prevent any heading.

Chinese Broccoli:

Chinese broccoli is an annual, cool season crop for a long time grown primarily in 

China and Asia although probably originating in antiquity from the Mediterranean. In 

shape and form it is very similar to broccoli, with thick, green-blue leaves, although the 

leaves are broader and the stems somewhat longer than in true broccoli. The flower stalk 

and buds are lighter in color than true broccoli and they do not form the large, tightly 

packed heads but instead have many smaller, less dense inflorescences. The 

inflorescences and surrounding leaves are eaten as a cooked vegetable, typically right 

before the flowers bloom although they sometimes are harvested just as blooming begins. 

Chinese Cabbage, Bok choy:

This group of Chinese cabbages which includes Chinese Cabbage, bok choy, 

flowering white cabbage (choi sum), purple-stem mustard, and Chinese flat cabbage 

should not be confused with Chinese cabbage, napa which forms a tight head. Bok choy 

and its close relatives form loose rosettes but not true heads, despite often being referred 

to as Chinese cabbage. The taxonomy of this group is confusing, and the confusion is 

made greater by the numerous common names (some of them overlapping with other 

subspecies or varieties) in both Chinese and English, and there are many cultivars of 

these plants. However, all are grown in a similar manner, for similar uses and greatly 

resemble each other. All are known only in cultivation and are low-growing, annual or 

biennial, cool season cabbages that tend to form basal rosettes of edible leaves with 

thickened, often white or purple, petioles. Typically planted either in the very early 

spring or in late summer for fall harvest, although some cultivars can over-winter in mild 

climates. These plants often do well with slight shading, particularly in warmer months, 

and traditionally are often intercropped with corn, carrots, or other Brassica crops. Can 

be started in containers and in some cases grown to maturity in them. Also suitable for 

year-round greenhouse cultivation under carefully controlled conditions. The leaves, 

petioles, and young flower stalks (flowers and seeds are typical of the family) are all 

edible, but it is the crisp petiole that is particularly favored for stir-fried and other 

vegetable dishes. They tend to have a slightly sharper and more “mustardy” flavor than 

the napa cabbage, although some types can be quite bland and watery. Bok choy is the 

most familiar to Western markets, and there are many cultivars featuring different sizes, 

colors, and growing requirements. It is typically the largest of the group, with the 

thickest and most desirable petiole, which may range from white to green to purple in 

color (as in the variety purple-stem mustard). It is typically biennial but is grown as an 
94

annual although if stressed may bolt the first year. It is also the only type that is typically 

dried for later use in soups and other dishes. It is highly versatile and is eaten at every 

stage from seedling to flowering. Flowering white cabbage (choi sum) is an annual, and 

is the only one of the group grown primarily for its flowering stem. It forms the loosest 

bunches and has the most slender petioles. Although the whole plant is consumed, it is 

the flower stalk with its flower buds and just-opened flowers that are most prized, usually

for cooking or pickling. Chinese flat cabbage is much like bok choy, only smaller and 

lower to the ground (prostrate or semi-prostrate). It tends to form wide, low rosettes only 

a few inches tall and it is extremely hardy, even able to survive under snow cover for a 

time. It also tends to be slow to bolt in the spring, making it a highly useful, if slowgrowing crop.

Collards:

Collards are a perennial or biennial, non-heading cabbage closely related to the 

kales. Probably originally native to Europe and Africa, collards have long been a 

traditional crop in the American Southern states, South America, and Kashmir. They are 

grown for their large, smooth, thick leaves which grow in a rosette around an upright 

main stem which may reach 61 cm (2 ft) in height. Collards are especially prized for 

their flexibility, as although they are a cool season crop they can withstand far more heat 

in the summer than many other Brassica types. It is most popular in climates that are too 

warm to successfully grow heading cabbages.

Cress, Garden:

Garden cress is an annual herb grown throughout much of the temperate and 

warm-temperate world, reaching a height of 30 - 61 cm (1 - 2 ft). The leaves rise from 

the root crown at the soil surface and are variable in shape, some forms being greatly 

divided like parsley, others curled. If only lower leaves are removed, new leaves will 

continue to be formed on the central stalk. Peppergrass is a closely related plant, native 

in the U.S., which is not cultivated, but often is gathered and used similarly. 

Cress, Upland:

Upland cress is a hardy biennial herb of the mustard family, native originally to 

Southern Europe and Asia but now naturalized throughout much of Europe and North 

America. Leaves, which are highly lobed with a round, terminal lobe and then pairs of 

progressively smaller lobes arranged down a smooth 15.2 - 20.3 cm (6 - 8 in) stem, form 

a basal rosette. A 61 - 91 cm (2 - 3 ft) flower stalk sprouts the second year, bearing 

clusters of yellow, cross-shaped flowers. Seed pods are thin and cylindrical, about 3.8 

cm (1.5 in) long.

Hanover salad:
95

Hanover salad is a cool weather crop grown much like collards. Direct seeded via 

broadcast or transplanted from seedlings and the rows are 61 - 76 cm (24 - 30 in) apart, 

with plants 25 - 46 cm (10 - 18 in) apart.

Kale:

The kales are a large group of (typically) non-heading Brassica which 

encompasses several varieties and countless cultivars. Kale grown for food is handled as 

an annual, although the plant is biennial, producing a seed crop the second year, and is 

very similar to collards in growth and cultivation requirements. The majority of kale 

grown for food in the U.S., Europe, and Canada is common kale, which may vary widely 

in color, and leaf form from thick, flat wrinkled leaves with entire margins to extremely

curly and divided leaves. Kale leaves can be dark, almost bluish-green to light green to 

white, reddish or purple. Kale typically forms a loose rosette of leaves around a central 

stem, and may reach nearly 1 meter (3.3 ft) in height for some of the more robust types, 

although other types may not exceed 10 cm (3.9 in) in height until the flower stalk begins 

to grow. A number of varieties of kale are grown for strictly ornamental purposes and 

have very fancy leaves, bright colors, and may form a loose head. These are often 

planted in place of flowers for decoration in the cool season, although they are perfectly

edible provided they have not been treated with pesticides that are not approved for food 

use. Kale is used as a leaf vegetable, sometimes for fresh greens when very young but 

usually as a potherb and cooked vegetable. It has a strong, somewhat bitter and nutty

taste to it. The flavor is sweetened by frost and made unpalatable by heat and bolting. 

Branching bush kale is a primitive variety of kale which is cultivated primarily in Africa, 

Central, America and Asia. It is more tolerant of heat than other varieties and the leaves 

and young sprouts are eaten, although it is mostly cultivated for fodder. Marrow-stem 

kale is a variety of kale cultivated in Europe, North America, and Australia, which has 

thick, tough stalks and is also primarily used for cattle fodder. Jersey kale is a traditional 

European type of kale, now in decline, but still grown in some places as an heirloom or 

relic crop, particularly in Northern Italy.

Maca:

Maca is a long-lived annual or biennial plant native to the Andes and cultivated 

primarily for its tuberous root. The growth form is low to the ground and mat-like and 

prostrate, with the scalloped leaves forming a rosette. In general, the plant greatly 

resembles cress and has the small, self-fertile, off-white flowers typical to the mustard 

family. The edible root for which it is grown is actually a fleshy hypocotyl which is 

fused with the taproot. Maca is cultivated at altitudes from 2,438 to 4,419 m (8,000 to 

14,500 ft), elevations at which few other crops can be grown. The nutritious tuber ranges 

in color form yellow to purple to black and has been in cultivation for up to 3,000 years, 

in some places acting as a staple food for the population. Mizuna should not be allowed 

to dry out, especially when very young. 

Mizuna:
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Mizuna (and its variety, kabuna) is an annual vegetable native to Japan and grown 

in Asia, Europe, and the U.S. It is closely related to the turnip and does have tuberous, 

edible roots although it is primarily grown as a leafy vegetable, particularly in the U.S. 

Mizuna forms a large, loose rosette of feathery leaves which are typically dark green in 

color. When fully grown, the leaves may reach nearly 40.6 cm (16 in) in height, although 

mizuna is often harvested when much smaller than that. Mizuna grown for baby greens 

can do well when intercropped with larger Brassicas, corn, or other widely spaced crops.

Mustard greens:

Numerous B. juncea subspecies, varieties, and cultivars such as mustard greens, 

leaf mustard, and big-stem mustard are grown for greens and are typically lumped 

together under the name “mustard greens”. Other Brassica mustards are grown for 

greens as well, but most plants known as mustard greens are B. juncea. The vast majority

of these are B. juncea subsp. integrifolia varieties, but B. juncea subsp. tsatsai varieties 

are grown not only for their leaves but for their thickened petiole, which is eaten as 

vegetable. All are annuals grown from seed, and form clusters of leaves, the edible 

portion, prior to forming a seed stalk, but do not typically form a true head. Leaves may

vary in size, shape and texture, from small to large (>15.2 cm/6 in), entire or lobed or 

serrate, and from smooth to prickly to wrinkly to hairy. The flavor may also vary from 

fairly mild to extremely hot and peppery, depending on the type grown and when in the 

season the leaves are harvested.

Mustard, tuberous rooted Chinese:

This mustard subspecies develops a tuberous root, in appearance much like a 

globular turnip. Roots reach a diameter of 7.6 - 10.2 cm (3 - 4 in), and are similar to 

turnips in appearance, texture, flavor and culture. The leaves are dark green, irregularly 

shallow-lobed and serrate with stiff hairs. For leaf cultivation it is mustard green.

Radish, leaves:

A highly variable erect, annual herb probably originating the Mediterranean but 

now cultivated throughout much of the world. It has been grown since ancient times as 

an oilseed, root vegetable, leaf vegetable, and fodder crop. Radish has green elongate, 

lobed leaves with a large terminal lobe. The leaves are arranged alternately and the large 

lower leaves form a rosette. The higher leaves are much smaller with a short petiole. 

The flowers form on a terminal raceme and are perfect, small (1.5 cm/0.6 in) and 4-

parted, usually white to light purple. The seeds form in an elongated indehiscent pod, 2 -

12 seeds in each, and are yellowish and approximately 3 mm (0.1 in) in diameter. The 

main product is the tuberous root, which is valued as a vegetable around the world. 

There are many cultivars and among these the root size may vary from just a few grams 

to more than 20 kg (44 lb), and may be nearly any color (including white, red, or black) 

or shape (round to very elongate). Although the roots are usually the primary

commodity, all parts of the plant are edible. The seeds are used as a spice or garnish for 

oil, the seed pods are eaten as a vegetable, and the leaves are used as a salad green. Rat-
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tail radish is cultivated exclusively for the immature seed-pods and the root is not eaten at 

all. Oil radish is grown mainly for oilseed and fodder. Cultivars common to America 

and Europe are most typically small, usually round, and reddish. There are radish leaf 

cultivars available for production and are tender and almost hairless with good flavor 

developed specifically for its leaves, which are highly nutritious 

(http://www.kitazawaseed.com/seed_126-115.html). These young and tender radish 

leaves can be eaten raw in salads, stir-fried or steamed. 

Rape, leaves:

Rape is grown sparingly as a pot herb, more generally for livestock feed and as an 

oil source. As a pot herb the leaves of young plants are used. Leaves are generally 

lobed, 10 - 30 cm (4 - 12 in) long, half as wide, near glabrous, but with scattered hairs. 

Flower stems are much branched, up to 91 cm (3 ft). In exposure of edible parts young 

rape plants used as pot herbs are similar to spinach. 

Rocket, wild:

A weedy perennial native to Europe and western Asia, but naturalized through 

much of the temperate world. It is not well known, but the leaves are used in salads like 

arugula and it is gaining in popularity. It is often confused with arugula in culinary

discussions but they are not the same plant. It forms a dense bushy rosette with erect 

branched stems up to 50 cm (19.7 in) tall. The leaves are lanceolate, up to 15 cm (6 in) 

long with irregular lobes. They are mainly confined to the lower parts of the stems and 

rosette. Flowers are four-parted and bright yellow borne on short flowering stems from 

the upper part of the plans. The fruit is a dehiscent pod from 1 - 4 cm (0.4 - 1.6 in) long 

by 5 mm (0.2 in) in diameter with a small beak-shaped end; the seeds are arranged in two 

rows. Although considered a weed in places, it is consumed in parts of Europe, 

particularly Italy, and may be gathered from the wild.

Rutabaga, leaves:

Rutabaga is a biennial plant, grown as an annual, which originated in Europe and 

is known only in cultivation. Rutabaga originated as a cross between a turnip and a 

cabbage, and it is primarily grown as a root crop. In form and flavor it is very similar to 

turnip, but differing from turnip in having a denser textured root which bears more side 

roots. The plant reaches 50 -60 cm (1.6 - 2 ft) high. The leaves are glabrous with a 

bluish bloom, instead of hairy as in turnip.

Shepherd’s purse:

Shepherd’s purse is an annual or biennial herbaceous plant found worldwide as a 

weed. The plant has a basal rosette of pinnately lobed, oblanceolate, variable leaves up to 

10 cm (3.9 in) long. The fruiting and flowering stalk may reach up to 0.5 m (1.6 ft) tall 

and bears small, white, 4-parted flowers in terminal racemes. The fruit is a flattened

triangular or heart-shaped pod, from which the plant takes its common name. Shepherd’s 
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purse has long been cultivated and gathered from the wild in China, Japan, and Korea as 

a leafy vegetable and medicinal plant. All parts of the plant are edible, including the 

flowers, flower stalk, seeds, and seed pods.

Turnip greens:

The turnip is a biennial grown as an annual, closely related to the rutabaga, which 

is cultivated nearly worldwide as both a root vegetable and a leafy green. The turnip has 

been cultivated both as a vegetable for human consumption and for animal fodder since 

antiquity. Although it is a cool season plant, it is even grown in tropical areas at high 

elevations. The plant first forms a rosette of thin, hairy leaves on slender petioles which 

resemble mustard greens. The root soon enlarges to a globular or generally flattened 

tuberous tissue, which is tender but later becomes tougher and somewhat fibrous. The 

root is round, and is typically white on the lower portion shading to red or purple on the 

upper parts where the root pokes above the soil. Roots are generally harvested when 7.6 

cm (3 in) or less in diameter although they may reach up to 20 cm (7.9 in) in diameter 

and a kilogram in weight. Although turnip is usually thought of as a root crop only, the 

greens are eaten as a vegetable in many places including the southern U.S., Europe, and 

much of Asia. Certain varieties, such as ‘seven-top’,’ topper’ and ‘Italian kal’, are grown 

primarily for the leaves.

Watercress:

Watercress is normally grown in pools of gently flowing water. The leaves and 

stems are partially submerged during growth. However, in commercial cultivation in 

many countries, including the U.S., the flooded fields are drained prior to the application 

of pesticides. Therefore, for the purposes of residues, watercress cannot truly be 

considered an aquatic plant. Care must be taken with watercress to insure the water 

source is not contaminated, as that will contaminate the harvest. Watercress may be 

propagated by seed or by cutting. Beds of watercress can be maintained for about ten 

years without re-sowing or replanting, if it is not harvested too often (more than once per 

month). If watercress is to be grown as a perennial, it must have frost-free winters.

SPECIFIC INDIVIDUAL CULTURAL PRACTICES OF THE LEAVES OF 

ROOT AND TUBER VEGETABLES: 

Alexanders:

Alexanders is an erect, glabrous perennial reaching up to 1.5 m (5 ft), probably

native to the Mediterranean and now spread through much of Europe, parts of Asia, and 

North Africa. Leaves pinnately divided and dark green, with a long, sheathed petiole. 

Stems are thick and often grooved. Tiny flowers borne in terminal umbels. In overall 

appearance typical of the family Apiaceae. Alexanders has been in cultivations since 

ancient times, perhaps as early as in the Iron Age. It is not very popular today, having 
99

been mostly replaced by celery, but it still is grown and used as a vegetable in some 

places, particularly in Europe where it still grows wild. The young shoots, leaves, leaf 

petioles, and stems are all eaten as vegetables, with the petioles and stems eaten much 

like celery, both raw and cooked. 

Beet, garden, tops: 

Garden beets are an herbaceous plant grown primarily for its enlarged bulbous 

root and thick, edible foliage. All cultivated varieties fall into this subspecies; for 

information on those grown solely for foliage see Swiss chard. The beet is normally a 

biennial, producing a rosette of leaves and the bulbous root one year, and a seed stalk the

following year. The beet develops best under cool conditions, so may be grown in winter 

in the far South, or in summer in the North. However in cultivation it is usually treated as 

an annual as the root become tougher and harder with age. It is most likely originally 

native to the Mediterranean, and is of ancient origin. Today it is grown throughout 

Europe and the U.S. The root is typically dark pink or red, although white, golden, and 

striped cultivars exist as well. The leaves are large, dark green and thick with a large, 

often brightly colored midrib. The foliage of the varieties cultivated for the root may also 

be eaten, and beets are often sold with greens still attached, which may be used fresh in 

salads or cooked like any other leaf vegetable. 

Cassava, leaves:

Cassava is a short-lived perennial shrub, native to the tropical Americas but 

cultivated as a food source throughout the non-arid tropical world. Cassava has large, 

palmately lobed (5 - 7 lobes) leaves and some varieties may reach up to 5 m (16 ft) in 

height. The tuberous roots form in a cluster at the stem base and are 20 - 38 cm (8 - 15 

in) long with some to 0.9 m (3 ft) long. It is mainly valued for the roots, which are 

extremely high in starch and are the third largest source of carbohydrates in the human 

diet worldwide. Propagated through vegetative cuttings, which must be carefully

oriented in the ground so that the top of the plant is up. Typical spacing is 1 m x 1 m. It 

is not frost hardy, but can withstand moist conditions and drought, but does not tolerate 

flooding. Although it is a staple food in many countries, it is important to note that all 

parts of the plant contain cyanide as well as several other toxins, and that they must be 

carefully detoxified before consumption. The many varieties of cassava as usually

divided into “bitter” (high amounts of HCN) and “sweet” (lower amounts of HCN) types. 

The bitter types may require extended soaking or fermentation before it is safe to eat, 

while some of the sweet types may be rendered safe by simple cooking. It is advisable to 

take care with this process, as consumption improperly prepared cassava has been known 

to cause paralysis and even death. This is most common in rural areas where local people 

process their own cassava; the commercial processing methods are complex and very

effective at removing toxins. The leaves, particularly the young leaves and shoots, are 

eaten as a vegetable in Africa, parts of Southeast Asia, and the Indies. These must be 

carefully pounded or soaked and then cooked for several hours before use, as they

contain much higher amounts of HCN than the root and may always retain trace amounts 

of it. Cassava roots and leaves are also used for animal fodder.
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Chayote, leaves:

Chayote is a tender, perennial vine native to Central America and now cultivated 

throughout most of the warm-temperate to tropical areas of the world. It was cultivated 

in Mexico since pre-Columbian times and was quickly spread by the Spanish explorers 

into South America, as well as brought back to Europe and spread widely from there. 

Vines may reach in excess of 9.1 m (30 ft) and may be grown along the ground or 

trellised. Leaves are large and rough to the touch, palmate in shape and often lobed. The 

vine produces many climbing tendrils. The small, white to green flowers are borne in the 

axils and produce pear-shaped, whitish, greenish, or brownish fruit with a long wrinkle or 

fold along the bottom of the wider end. The fruit may vary in texture as well as color, 

from smooth to very winkled or hairy. The roots are long and tuberous. All parts of the 

plant are consumed. 

Chicory, leaves:

Chicory is a perennial herbaceous plant reaching up to 1 m (3.3 ft) at maturity, 

native to Europe and southwestern Asia but naturalized in the U.S. and Australia. 

Chicory is a useful plant and has been cultivated since antiquity for the root, the tender 

young leaves, and the forced head known as Belgian endive. At maturity, chicory is erect 

in growth form with tough, woody stems. The leaves are stalked, lanceolate and unlobed. 

The composite flower heads are 2 - 4 cm (0.79 - 1.6 in) wide, and bright blue. Chicory

may be grown in many different ways, depending on the desired crop, and there are a 

large number of cultivars. Asparagus or Catalogue chicory is grown for the tender leaves 

and flower shoots, and used as pot herbs or salad greens. When grown as a root crop, soil 

must be tilled deeply and relatively free of stones which would inhibit root development. 

Seed should be planted, or drilled, in a firm, fine-textured seed bed, at a depth of not 

more than 0.6 cm (0.2 in) in rows spaced 45 - 60 cm (17.7 - 23.6 in) apart, at a rate of 

2.25 kg/ha (12.26 lb/A) and may be thinned to 25 cm (9.8 in) apart. For good growth, 

chicory requires high amounts of manure applied to the top of the soil.

Chinese Bellflower:

Chinese bellflower is a perennial herbaceous plant native to East Asia, growing 

0.4 - 05 m (1.3 – 1.6 ft) tall. It has branching stems, sharply dentate leaves, and large 

five-parted blue flowers (although cultivars with white or pink flowers also exist). It also 

has a long, carrot like taproot, up to 20 cm (7.9 in). 

Rampion:

Rampion is a biennial, herbaceous plant native to Europe, northern Africa, and 

western Siberia and grown as a root and leafy vegetable. Plants may reach up to 0.9 m (3 

ft) tall, but in cultivation is grown as an annual. Leaves are entire, obovate to linear 

lanceolate in shape, 15 cm (6 in) or more in length. They form a rosette at the root 

crown. The roots are long, up to 30 cm (1 ft), slender, and white. For young roots, the 
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plant resembles radish in culture and exposure. Older roots are used much like turnips. 

Rampion was once much cultivated throughout much of Europe and in North America, 

but has been widely replaced in favor of other root vegetables. It is still cultivated in 

some areas, and on land where other crops will not grow.

Salsify, black, leaves:

Black salsify is an erect, perennial, branched herb up to 130 cm (51 in) in height 

probably native to Europe and known only in cultivation. The plant has a long, fleshy tap 

root to up to 1 m long, similar to salsify, but black in surface color, with white flesh. The 

leaves are entire, alternate, and lanceolate, grass-like but much wider than grass (up to 40 

cm/15.7 in long by 6 cm/2.4 in wide at the widest part). The inflorescence is a terminal 

head of yellow ray flowers. Black salsify is cultivated primarily for its root, which has 

been used as a vegetable at least since the 15th century, mostly in Europe, and is said to 

have a sweet, agreeable flavor. The young shoots, leaves, and flower buds are also 

consumed. Although it is a perennial, salsify is grown as an annual for root production. 

Propagated by seed and can be planted at a density of up to 66,000 plants per hectare. 

Best grown in full sun and in light, sandy soil for optimal root production. Once 

established, black salsify is very drought resistant. Although its natural climate is the 

Mediterranean, it will grow in tropical and subtropical regions as well. 

Sweet potato, leaves:

Sweet potato is an trailing perennial herb, native to Central and South America 

but now known only in cultivation and grown as an annual worldwide throughout the 

tropics and subtropics, primarily as a staple root vegetable. Takes the form of a trailing 

vine, with cordate to deltoid-ovate leaves up to 12 cm (4.7 in) long which may be slightly 

lobed. The flowers are 5 - parted with a fused corolla in a trumpet shape, white on the 

outside and purple to lavender inside. The commercial product is the enlarged, flesh root 

which may be fusiform or oblong with white, orange, or purple flesh. In addition to the 

root, the young leaves and shoots are prized as a leafy vegetable, particularly in West 

Africa. Research at the University of Maryland sweet potato varieties grown only for 

their leaves look promising.

Tanier, leaves:

Tanier is propagated by planting small cormels or by cutting the top off of the 

"mother" corm with some of the petioles still remaining. Tanier requires an extremely

long growing season for corm production. The growth cycle lasts from nine to 11 

months: during the first six months the corms and leaves develop; in the last four months, 

the foliage remains stable and, when it begins to dry, the plants are ready for the cormels 

to be harvested. It is typically planted on mounds, and weed control must be carefully 

practiced until the plants are large. In nature Tanier is a rainforest plant, although it is 

grown in full sun for commercial cultivations. It requires moist, well drained soils and 

does not tolerate water logging. For optimal growth, the mean temperature must exceed 

20 °C (68 °F).
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Turnip, greens: 

Turnips and rutabagas are generally tolerant of freezing weather, and their roots 

can be stored for a fairly long period of time in cold storage conditions. Although these 

crops will stand some heat, they are normally considered cool-weather crops. Plant them 

in late winter/early spring for a spring crop or in the late summer for a fall/winter crop. 

Rutabagas or Swedish turnips ("Swedes ") tend to be somewhat larger, sweeter and less 

strongly flavored than turnips. Also, their flesh is a yellowish creamy color. Turnips 

have a crisp white flesh and a zesty mustard-like flavor. Although the leaves of both 

plants can be eaten, turnip greens are a more common food than rutabaga leaves. Some 

varieties of turnips are grown for the foliage only and do not produce the swollen root.

Taro, leaves:

Taro is a perennial herbaceous plant which is grown as an annual) reaching up to 

2 m (6.5 ft) tall and grown throughout the tropics and subtropics. The edible corm is a 

vital staple crop for up to 100 million people worldwide, and is particularly important in 

China, India, and much of the South Pacific. It may be one of the oldest cultivated plants 

known. When Captain Cook first visited the Hawaiian Islands there were over 300 

varieties in cultivation there alone. The leaves are very large, up to 85 cm (33.4 in) long 

by 85 cm (33.4 in) wide, and cordate-elongate with rounded lobes at base, entire, thick, 

glabrous and with 3 main veins. Inflorescence is a large spadic typical of the family. 

Although a valuable food crop, the entire plant is inedible before cooking, as it contains 

calcium oxalate crystals which are both toxic and irritating to the mouth and cause an 

acrid taste when raw. Cooking destroys both the crystals and any enzyme inhibitors the 

plant may contain, render it both edible and nutritious. There are two groups of taro 

cultivars. The Dasheen group, which produces one large “mother” corm and many

smaller cormels which can be harvested for food over time without destroying the plant 

contains very little calcium oxalate, but is not suitable for poi and requires a more moist 

environment and warmer temperatures. The Eddoe group produces many large cormels 

and is the common type grown in Africa. In addition to its value as a root vegetable, the 

young taro leaves and leaf stalks are also much consumed and are a nutritious leafy

vegetable after cooking. The wide range of cultivars allows for taro to be grown under 

almost any conditions given a long enough growing seasons. Some types are drought 

resistant, while others are adapted to growing in flooded field. Taro is typically shade 

tolerant and is often intercropped with cocoa, coffee, coconut, sugarcane, or even maize. 

Ulluco, leaves:

Ulluco is an erect, compact perennial herb to 50 cm (19.7 in) in height, native to 

the Andean mountains and known only in cultivation. Ullucu is grown primarily for its 

nutritious tubers. The leaves are alternate, heart-shaped, and borne on long petioles. 

Flowers are small and yellow, arising from the leaf-axils. The tubers are up to 8 cm (3.1 

in) long, spherical to cylindrical, and may range in color from white, yellow, light green, 

pink and orange to purple. They have a crisp texture and a sweet flavor, like jicama, 
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which remains after cooking. The leaves are also edible and may be used like spinach. 

Although this crop has been neglected in recent years it is beginning to attract interest as 

a traditional crop and is becoming more popular.

Velvet plant:

Velvet plant is an erect, perennial herb, up to 1.5 m (4.9 ft) in height, native to 

eastern and south eastern Asia. Stems fleshy, slightly woody at base, much branched, 

leafy throughout. Leaves obovate to oblanceolate, margins lobed and irregularly dentate, 

5-10 cm (1.9 - 3.9 in) long, may be green on the top but purple on the underside, glabrous 

to sparsely pubescent. Flower heads in corymbs, to 2 cm (0.8 in) long, with orange to 

yellow florets. The highly succulent leaves and young shoots are eaten as a vegetable in 

China, Japan, and Taiwan particularly.

Yam, leaves:

Yam is a perennial herbaceous plants with long trailing vines reaching 3 - 9.1 m 

(10 - 30 ft), grown throughout the tropics as a staple food. There are many species of 

yam that are grown for food, and they are highly variable in shape, size, color, and flavor. 

Typically, they have cordate to sagittate leaves which are bright green, smooth, and 

shiny, with climbing tendrils. It is grown primarily for the edible underground tubers 

which vary in size and shape averaging 1.4 - 3.6 kg (3 - 8 lb), but some tubers have been 

found weighing up to 70 kg (154 lb). They may be white, purple, red, or orange and may

vary in taste from sweet to starchy to bitter. Depending on the species, from one to 

several tubers are produced per plant. The tubers develop deep in the ground and are 

difficult to dig. Yams are extremely nutritious and in some parts of the world is a 

primary food source. However, true yams are grown almost exclusively in the tropics as 

they require a much longer and hotter growing season than our climate can provide. The 

young leaves and shoots of some species of yam are also consumed as a leafy vegetable.

WORKER ACTIVITIES (Partially Adapted from USDA Crop Profiles (AK, AZ, 

CA, FL, GA, MI, NC, SC, TN, WA), and Agricultural Extension Publications).

In Alaska mechanical cultivation as well as hand weeding is used to control 

weeds. Laborers are also used for transplanting, irrigation pipe moving and harvesting. 

Some organic producers use propane burners to deter weed infestation with expensive, 

but excellent results. In planting mixed vegetables, both seeding and transplanting are 

employed and appear to be accomplished by hand as well as mechanically. Three types 

of lettuce are commonly transplanted: 1) Leaf lettuce is generally planted on a weekly 

basis for up to 12 weeks, 2) head lettuce and, 3) romaine lettuce are planted weekly for 

up to 10 weeks. Weekly insect pest population monitoring is sporadically conducted. 

Alaska is free from many of the insect pests and diseases common to the rest of North 

America. Harvesting for mixed vegetables is continuous throughout the summer with 

lettuce is hand harvested as it matures and packed directly into boxes, palletized and 

moved to coolers. An estimated 1,000 hours are required for hand weeding and 
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harvesting per acre. All growers process their own fresh market products and oversee 

delivery to retailers/wholesalers. 

Head lettuce production in Arizona spans the fall and spring seasons. Planting 

can start as early as late August and continue through December. Depending on market 

conditions, planting may continue into February. Harvest begins in early November and 

will continue into April. Fields are usually deep chiseled and laser-leveled before beds 

are formed. Lettuce is seeded into 8 to 10 inch high beds on 40 to 42 inch centers. Beds 

are almost always oriented North-South to minimize light differences between the two 

rows per bed. Soil type is important in planting date, bed height and irrigation scheduling 

decisions. 

In Florida worker activities for the season commence with laying mulch, if this 

system is employed. The ground is then either directly seeded or transplants are set. 

During the warmer months, muck soil-produced lettuce is directly seeded, and then 

thinned (and weeded) three weeks later. In cooler months (and on plastic mulch) 

transplants are set by workers by hand. Workers setting transplants (approximately five 

days for a forty-acre farm) often wear latex gloves. For those operations (≤ 10 %) that do 

not use herbicides, hand weeding is done once more before harvest. A single worker is 

capable of thinning/hand weeding an acre a day. The only remaining labor includes 

harvest. Almost all lettuce is picked just once. Sometimes romaine is picked twice if the 

price is favorable. The spring salad mix lettuce is harvested with a suction-type 

mechanical harvester. 

In Washington, lettuce seedlings are mechanically planted and no further thinning 

takes place. Direct-seeded plants are spaced 15 inches apart in rows, with 15-inch row 

spacing for an average of 278,780 plants/acre. Direct-seeded lettuce requires at least two 

mechanical cultivations between the rows and hand-thinning/weeding within the row. 

Transplanted lettuce requires one or two cultivations and usually only a quick hand 

weeding. Mechanical cultivation is usually not done until lettuce seedlings are over 2 

inches tall, as some soil is pushed into the row by the equipment. Control of small (2- to 

4-leaf) weeds with cultivation is usually very good. If weeds are too large, however, or if 

rainfall occurs too soon following tillage, cultivation is less effective. Since handweeding costs range from $50 to $200 per acre, depending upon the severity of the 

infestation. Most growers use some amount of hand labor for weeding lettuce fields 

since herbicides rarely control all the weeds in a field. Herbicides, however, may 

significantly reduce the weed population, making hoeing crews more efficient and less 

expensive.

In South Carolina collard and kale producers grow transplants handled by farm 

workers. Mustard and turnip greens are exclusively direct seeded and require no 

handling for crop establishment. Collard and kale crops are occasionally hand weeded or 

hoed, but is not practical for mustard or turnip greens. These practices are tedious labor 

intensive. Several mechanical cultivations are required for optimum growth, nutrient 

placement, and weed control. This requires one equipment operator and minimal contact 

with the crops. Likewise, pesticide applications are tractor tasks that also require one 
105

equipment operator and little crop contact. Harvesting requires close crop contact over 

repeated periods. If leaves are picked from collard or kale crops, three to ten harvests can 

be obtained from one planting. Mustard and turnip greens are harvested at least twice.

In Tennessee mustard and turnips are almost exclusively direct-seeded. Collards 

and kale may be either direct-seeded or transplanted. Soil fumigation is rarely utilized by

Tennessee leafy green producers, due to labor cost and the cost of additional materials 

(plastic coverings) and product expense. 

Most spinach growers cultivate two to four times in the growing period. Due to 

the dense planting configuration on the bed-top it is only possible to cultivate the furrow. 

Processed spinach is mechanically harvested and can be cut one to three times depending 

on its health and general condition of the field. The crop is often cut twice to generate 

enough tonnage to account for increased production costs, while maintaining quality of 

the heads. Spinach crops are harvested most frequently in the late afternoon when plant 

turgidity is low. Dry and slightly wilted foliage will prevent petiole breakage. Plants 

with five to eight mature leaves, 3 to 6 inches long are either hand or mechanically

harvested. Commonly fresh market spinach is hand harvested by either cutting the plants 

below the stems or pulling them out of the ground

Pesticides are commonly used on commercial leafy greens. Uses include: preplant and post emergent herbicides, insecticides as needed from planting to post-harvest 

and fungicides products are often applied in anticipation of disease outbreaks or are made 

after disease has been observed. The majority of pesticide applications are made by

tractor with a boom type sprayer. Fertilizers and nutrients are also generally applied from 

planting to harvesting.

PEST PROBLEMS FOR THE LEAFY VEGETABLE CROPS: (Developed from 

USDA Crop Profiles from AK, AZ, CA, DE, FL, MD, NY, OR, TN, TX, VA, WA, and 

USDA Agricultural Extension Bulletins, and Research Literature). 

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

growth and quality of leafy vegetables as well as various postharvest diseases. These 

insects, weeds and pathogens often need to be controlled by insecticides, fungicides and 

herbicides. Major pest problems can vary by region, but the leafy vegetable crops share 

many of the same pest problems (USDA Crop profiles 2008). 

Damage to leafy vegetables results from holes chewed in leaves by caterpillars 

and beetles, leaf mining by fly larvae and disease transmission and head contamination 

by piercing sucking insects. Major pests of leafy vegetables are beet and southern

armyworms, cutworms, cabbage loopers, dipterous leafminers, aphids, cucumber beetles 

and wireworms. The ddiamondback moth larvae are serious pests of leafy greens 

worldwide. Less common pests of leafy vegetables include seed corn maggot, seedcorn 
106

beetle and corn earworm. Although generally not plant damaging (except as a virus 

vector), the physical presence of aphids results in downgrading of the crop. 

Plant disease pests include powdery mildew (dandelion, lettuce); anthracnose, 

mosaic, cotton root rot, rust, leaf and limb rot (endive and chicory); Botrytis, damping 

off, downy mildew (spinach), mosaic virus complex and soft rot (lettuce); and white rust, 

downy mildew, (collard and kale are more susceptible to downy mildew than other leafy 

vegetables), Alternaria leaf spot, damping off, anthracnose, curly top, beet western 

yellow viruses, and Fusarium decline (spinach). Weeds include winter annuals (lettuce) 

and pigweed, purslane, annual grasses, winter annual broadleaves, sow thistle and

mallow (spinach). Viruses include beet Western yellows Virus (BWYV); lettuce big vein 

(LBV); yellows virus (LIYV); turnip mosaic virus, and lettuce mosaic virus (LMV. The 

yellow virus affects collard and kale in the summer in SC. Kale is very susceptible and 

infected plants often die before reaching marketable size. Diseased plants are not 

marketable, due to yellowing or wilting of leaves and yield losses of range from 20 - 40% 

occur in severely infested fields.

Some of the specific pest problems for lettuce and spinach include both soil and 

foliar insect pests can cause damage leaf lettuce and reduce yields and market quality. 

Peppery leaf spot is most damaging on turnip, but also found on mustard greens, rape 

greens, and collards in SC. The disease attacks weather- injured leaves, especially, and 

rapidly enters the plant making it unmarketable with as little as 1 - 2% leaf infestation. 

Annual yield loss of 5 to 100% in affected fields reported.

Aphids and leafminers are the predominant pests in the California coastal regions 

followed by various lepidopterous larvae (worms). The larvae of leafminers mine lettuce 

leaves and cause serious problems with stand reductions at the cotyledon stage and crop 

quality and crop contamination at harvest. Aphids and various worms are the predominant 

insects in the spring harvested lettuce in the San Joaquin Valley, while aphids, leafminers, 

and worms are predominant in the fall harvested crop (CA, SC). In the desert, worms and 

whiteflies that transmit viruses that infect iceberg lettuce are major pest problems. Plant 

diseases of lettuce are caused by fungus, bacterial, and viruses and may include: anthracnose, 

downy and powdery mildew, verticillium wilt, bacterial leaf spot, beet Western yellows 

virus, and lettuce mosaic virus. Soil insects such as seed corn maggot, springtails, and 

various cutworms can attack emerging seedlings, and present problems. In Florida fire 

ants sometimes disrupt harvest, or become predators of the lettuce plants for lack of any 

other vegetation. Nematodes live in the soil and feed on plant roots that damage the leaf

tissue.

Cilantro insect pests include aphids and armyworms, while leaf spots are a 

troublesome plant disease. 

Weed problems in lettuce fields include many annual broadleaf and grassy weeds as 

the predominant problems in lettuce fields. The primary losses occur from competition with 

the crop for nutrients and water during stand establishment and production, and loss of plants 

during thinning and hand weeding operations. Since lettuce is a quick-growing, short 

season crop, weed competition in the early emergence period is a critical consideration. 
107

Weeds compete with lettuce seedlings for nutrients, sunlight, water, and space and may

severely impact harvest operations by interfering with the cutting of lettuce plants, reduce 

crop value due to contamination with weed seed or plant parts, as well as serving as a 

reservoir for insects that can spread viruses and disease pathogens. For example, one 

pigweed will reduce the quality of the four lettuce plants around it, and competition 

within the first five weeks can easily halve the yield. There are many weed problems and 

vary by location and include lambsquarter, prickly lettuce and pigweed; annual bluegrass, 

quackgrass, Italian ryegrass, and barnyardgrass; horsetail, shepherds purse, mayweed 

chamomile, common groundsel, mustards, purslane, common lambsquarters, common 

chickweed, knotweeds/smartweeds, henbit, and redroot pigweed. The nutsedges (yellow 

and purple) are problems in Florida lettuce production.

In Florida lettuce pests include the early season diseases, weeds, and leaf-feeding 

insects. Certain viruses are viewed as emerging pests. Mites and nematodes are generally 

not problematic in Florida lettuce production.

PESTS BRASSICA LEAFY VEGETABLES:

Pest problems for the Brassica leafy vegetables are similar to non- Brassica leafy

vegetables. For example, Brussels sprouts are a long season crop and weeds can be a 

serious problem. Some of the more damaging insects on this crop are Harlequin bugs, 

cabbage loopers, diamond back moth, imported cabbage worm, cutworms, cabbage 

maggot, thrips and webworms. Aphids are especially difficult to control. The Harlequin 

bug attacks nearly all Brassicas as well as common weeds of the mustard family. 

Powdery mildew is one of the diseases of Brussels sprouts.

Weeds can also seriously limit yields in leafy Brassica crops. Herbicides are 

applied to almost all of the acreage, although many small producers manage weeds by

using cultivation and hoeing only. Principal weeds of SC leafy Brassica crops are:

pigweeds, lambsquarter, smartweed, chickweed, carpetweed, purslane, and annual 

grasses such as crabgrass and goosegrass. Other weed problems in other states include: 

annual grasses, common purslane, and lambsquarters, and annual broadleaf weeds such 

as prostrate pigweed and galinsoga. Common annuals controlled include galinsoga, 

ragweed species, common cocklebur, goosegrass, groundsel, pineappleweed, clover, and 

vetch. Perennials controlled include Canada thistle, goldenrod species, aster species, and 

wild chrysanthemum.

Collards are susceptible to several kinds of worms (cabbage worm, cabbage 

loopers) as well as Harlequin bug and downy mildew. 

Hanover salad greens are susceptible to cabbage loopers and other caterpillars.

Mizuna is most susceptible to slugs and flea beetles.

Shepherd’s purse is susceptible to white rust and downy mildew.
108

Turnip crops pests include clubroot, root knot, leaf spot, white rust, scab, anthracnose, 

turnip mosaic virus and Rhizoctonia rot. Soils that are infested with root-knot nematodes 

should be avoided particularly for the fall crop; these pests will cause deformed roots. 

Turnips and rutabagas suffer from the same problems as other members of the cabbage 

group. Several species of leaf-feeding caterpillars eat the foliage. Cutworms can sever 

the seedling. Wire-worms occasionally feed on turnip roots. Damping-off, downy

mildew and white spot are diseases that will damage turnips and rutabagas. 

POLLINATION OF LEAFY VEGETABLES (Adapted from Russell Goodman, 1994. 

Honeybee Pollination of Fruit Tree Crops. AG 20092, Westerfield, R., Pollination of 

Vegetable Crops, 2000).

Pollination is one of the most important factors in fruit and vegetable production. 

Pollination is the transfer of pollen from the male part of the flower to the female part of 

a flower. Pollination is less significance when they are growing vegetables for their 

foliage or roots. However, many leafy vegetable do not require pollination because the 

fruit (seedbearing body) is not harvested. These include leafy vegetables (e.g. lettuce, 

cabbage, and kale), and stem vegetables (e.g. celery, rhubarb, and Swiss chard). 

Pollination becomes important when we grow vegetables for their seeds, fruit, or 

seed pods. Without pollination the seeds and fruit will not develop. Most plants have 

male and female flowers parts on the same flower and are easily pollinated by wind or 

insects.

Vegetables may be grouped into four categories according to the way they

pollinate. Group 1 vegetables have flowers that can receive only their own pollen. They

are called self-pollinizers. Examples are endives, escarole, and chicory leaves. 

Vegetables in group 2 form seed only with pollen from an unrelated plant such as 

cabbage and radish. The cross-pollinated vegetables in group 3 may either set seed from 

their own pollen (self-pollinated) or from pollen received from another plant (crosspollinated). They can be divided into two subgroups: (a) vegetables pollinated by airborne pollen and (b) vegetables pollinated by insect-borne pollen. Leafy vegetables 

usually pollinated by air borne pollen include beets, celery, spinach, and Swiss chard. 

Usually vegetables pollinated by insect borne pollen include broccoli, Brussels sprouts,

cauliflower, collards, kale, kohlrabi, lettuce, mustard, parsley, and rutabaga. Vegetables 

in group 4 have both male and female plants. Seeds are formed only when male plants 

furnish pollen and include spinach. 

Many insects visit flowers to collect pollen and nectar as food. As they forage, 

these insects spread pollen grains among flowers, accomplishing pollination. Many

flowers offer sugary liquid nectar as an added enticement for these pollinating insects.

Among insect pollinators, bees are especially efficient because they eat pollen and nectar 

exclusively, visit many flowers of the same species during a single trip and have hairy

bodies that easily pick up pollen grains. 
109

The formation of seed in more complex plants depends on sexual reproduction in 

the flower. This process can be quite complex and is of fundamental interest to plant 

breeders. It is important that plantings be sufficiently separated when crossings are not 

wanted. Growers of vegetable plants for seed production have specific cultural practices 

that must be followed for the seed crop as well as isolation distance requirements for 

these crops.

COMPARISON OF HARVESTING, POSTHARVEST HANDLING, RAW 

AGRICULTURAL COMMODITY (RAC), EDIBLE PORTIONS, AND 

PROCESSED FOOD ITEMS FOR THE LEAFY VEGETABLES:

Harvest Timing for Leafy Vegetables.

If vegetables are not harvested at the proper stage of maturity, physiological 

processes occur that permanently change their taste, appearance and quality. The texture, 

fiber and consistency of all vegetables are greatly affected by the stage of maturity at 

harvest, by postharvest handling and by the time interval between harvesting and 

consumer consumption.

Harvesting most vegetables when they are young and storing them properly will 

help extend their shelf life. In some cases, newer hybrid varieties have helped add shelf 

life to certain vegetables. Lowering the internal temperature also helps to slow both the 

respiration process and quality decline. This is one reason for harvesting vegetables early 

in the day before the heat from the sun has warmed them. After the harvest, most 

vegetables should be kept cool and out of direct sunlight until they are either processed or 

consumed. While harvesting too soon may result in only a reduction in yield, harvesting 

too late can result in poor quality due to development of objectionable fiber and the 

conversion of sugars into starches. Fully-mature vegetables left on the plant also attract 

more disease and insect problems. The following table 32 gives suggestions for 

determining the proper stage of maturity for harvesting many vegetables. 

Table 32. Suggested Harvest Timing for Various Leafy Vegetables. (Adapted from 

Westerfield, R. 1999. CAES Publ. C935).

Vegetable Part 

Eaten

Too Early Optimum 

Maturity

Too Late

Beets Root and 

leaves

Insufficient 

size

Roots 2" to 3" 

in diameter

Pithy 

roots; 

strong 

taste

Collards Leaf Insufficient 

leaf size

Bright green 

color; small 

midrib

Large 

midrib; 

fibrous
110

Vegetable Part 

Eaten

Too Early Optimum 

Maturity

Too Late

Lettuce, 

Head

Leaves Head not 

fully formed

Fairly firm; 

good size

Heads 

very hard

Lettuce harvest in California and Arizona:

The final irrigation is a critical process in the production and harvesting of lettuce, 

as it can have significant effects on yield and crop quality. All lettuce is harvested in the 

field and not subject to washing at the time of harvest. Harvested lettuce is trucked to a 

cooling facility. All lettuce is cooled, usually within 1 to 4 hours after harvesting, and 

leaf lettuce is typically hydro cooled at temperatures of 34F. The crop is harvested by 

hand in the field and consists of cutting the heads off with a knife, stripping the outer 

wrapper leaves of head lettuce for cosmetic appeal, and then packing for shipping in the 

field. Wrapper leaves are subsequently disked into the field. As a result, there are no 

industries concerns regarding grazing or feeding restrictions on lettuce refuse. A few 

growers cello-wrap iceberg lettuce in the field. Lettuce is packed at 24 heads to a carton 

in waxed cardboard cartons. When trimmed, the lettuce weighs approximately one lb.

and a case weighs an average of 25 lbs. Most of the leaf lettuce produced in CA is 

harvested into cartons in a "naked" form with 24 heads to a carton. The outer 4 to 8 

lettuce leaves are removed in the field and there are 2 to 3 outer-wrapper leaves 

remaining when they are placed in the carton. There are, however, specific leaf lettuce 

packs (e.g., romaine hearts), which are packaged into individually sealed packets with 3 

to 6 hearts per packet. These packets are then shipped in cartons containing 8 to 12 

packets per carton. Of the four primary leaf types produced in California, only romaine 

and butterhead are harvested in any significant amount in "bulk" for processing as 

shredded lettuce and for use by institutions, the fast food market, or in packaged salad 

mixes. Pre-packaged lettuce, the fastest growing segment of the leafy vegetable market, 

is bulk harvested for shipment to processing plants where heads are shredded for 

packaging. Most outer leaves are removed in the field when lettuce is harvested in bulk. 

Additionally, bulk lettuce is subject to additional trimming, coring, chopping, and 

washing, usually with chlorinated water, in a processing facility under stringent sanitary

conditions prior to being packaged for shipment and/or use in various precut salad mixes. 

Average yield for lettuce is 800 cases/acre. A few growers have hydro coolers on their 

farms, which they use to bring the lettuce cartons to an internal temperature of 34° C 

before shipping. Most growers send their lettuce to a processor located within a few 

miles of the farm that vacuum cools the lettuce and then ships it to markets. Nearly all 

lettuce is shipped to the market in refrigerated trucks and temperatures in the range of 34

- 36 F. are maintained during shipment. Typical times associated with the harvesting, 

cooling, and shipping operations include one day to harvest, one day to deliver to cooling 

operation and cooling, with shipping times ranging from 1 to 6 days within the U.S. to 

upwards of 12 to 14 days for exports.

Spinach:
111

A typical fresh market variety can be grown in 30 to 55 days. A processing variety 

takes 55 to 130 days because more time must be allowed to develop greater plant size and 

large, smooth leaves. Processed spinach and some fresh market spinach are mechanically

harvested. Stems are cut about 4 to 6 inches above the growing point to reduce damage 

to the petiole tissue allowing for regrowth. The second harvest will be about three to four 

weeks later. Packing fresh market plants can be done in the field at time of harvest. It 

involves trimming plants, tying eight to 12 plants in a bunch, then two dozen bunches are 

packed into a 20 to 22 pound carton. One acre yields an average of 900 to 1,000 cartons. 

Spinach can also be packed into 20 to 25 pound bushel crates at the time of harvest.

Fresh market spinach is often packed in 10-ounce perforated plastic bags. Twelve small 

bags are packaged into cartons weighing 7.5 to 8 pounds. Processed spinach is 

transported back to processing plants to be triple rinsed, then canned or frozen... Spinach 

is highly perishable after harvest. Immediate and rapid cooling is necessary to prevent 

wilting. Three methods are used to cool harvested spinach: crushed ice is immediately

placed in each package of spinach, vacuum cooling which takes 10 minutes, or forced air 

cooling which takes 4 hours. Once cooled, storage conditions should be maintained at 

32F and 95 to 100% relative humidity. Occasional light water misting will help 

maintain a high relative humidity. Under optimal conditions, spinach will keep for ten to 

14 days. 

Harvesting Leafy Brassicas– Florida:

The majority of leafy Brassicas (arugula, bok choy, Chinese broccoli, Chinese mustard)

are directly seeded by machine. Workers set transplants by hand and practice hand 

weeding once at thinning and once more before harvest if herbicides not used. Crops are 

often weeded mechanically. The plants are often cultivated 2 or 3 times and fertilized 4 

or 5 times during production. Most Brassicas are short-season crops with maturities from 

seed ranging from 55 to 85 days and can be shortened by using transplants. A single 

worker is capable of thinning/hand weeding an acre a day. The only remaining labor 

includes harvest. Most Brassicas are picked once, but some varieties, i.e., Chinese 

broccoli and mustard may be picked 2 or 3 times. Plants are hand-cut by workers at 

approximately 3 acres a day.

Harvesting most vegetables when they are young and storing them properly will 

help extend their shelf life. In some cases, newer hybrid varieties have helped add shelf 

life to certain vegetables. Lowering the internal temperature also helps to slow both the 

respiration process and quality decline. This is one reason for harvesting vegetables early 

in the day before the heat from the sun has warmed them. After the harvest, most 

vegetables should be kept cool and out of direct sunlight until they are either processed or 

consumed. While harvesting too soon may result in only a reduction in yield, harvesting 

too late can result in poor quality due to development of objectionable fiber and the 

conversion of sugars into starches. A late harvest can also cause plants to terminate, or 

stop producing as they complete their reproduction process. Fully-mature vegetables left 

on the plant also attract more disease and insect problems. The following table gives 

suggestions for determining the proper stage of maturity for harvesting many vegetables.
112

Harvesting turnip greens:

Turnip tops can be harvested from a very early stage for greens. Continual 

harvest of the tops will adversely affect root development. Harvest turnip roots when 

they reach the size of a tennis ball or larger (21⁄2 to 23⁄4 inches in diameter). Turnip 

greens are usually harvested by machine for processing. Those used for fresh market 

should be graded so no diseased or damaged leaves are left on the plants.

In Tennessee fresh market greens are often boxed in the field, top iced and shipped to 

local markets. Leafy greens (including, collards, mustard and turnips) harvested for the 

fresh market are cut by hand and packed directly in the field. Yellowed, brownish or 

damaged leaves are removed as the plants are picked, tied into bunches and packaged 

into containers. Fresh market mustard and turnip greens may be harvested 2 to 3 times...

Fresh market leafy greens may be spray washed and cleaned to remove sand and dirt. 

Direct field packing may be done with or without washing, and may include icing.

Collards are considered to be mature when a large rosette of leaves form in the crown of 

the plant. The plants may be harvested by machine or cut by hand. The harvested plants 

by removing decayed or damaged leaves. Generally four wrapper leaves are left on to 

protect the center rosette.

Kale can be harvested three ways: whole plant, bunched leaves, or "stripped" leaves. 

"Stripped" kale is pre-packaged for fresh market. In all methods, yellow or damaged 

leaves must be removed before packing. Whole plant harvest in not currently practiced 

in Oregon. Kale in Oregon is usually harvested on demand 2 - 4 times over a 4-month 

period but leaf harvest may be done weekly when demand is high. A skilled laborer can 

harvest and bunch 4 boxes/hour. Yields are about 3200 dozen 1-lb bunches/acre.

Endive hharvest is usually by hand and the greens are packed into cartons in the field, 

and the leafy items must be clean, free of soil and mud. Ideally these crops have a spicy

and mildly bitter taste. A strong bitter taste, and toughness, develops if harvest is delayed 

or if crop is over-mature, and then the product become unmarketable.

Mustard greens are usually harvested by machine for processing and hand harvested for 

fresh market. If mustard greens are harvested for fresh market, it is necessary to remove 

any diseased or badly damaged leaves, and wash and cool the product as soon after 

harvest as possible.

Parsley leaves are ready for use about 3 months after seeding. A few leaves at a time 

may be removed from each plant, or the entire bunch of leaves may be removed for use. 

Although parsley leaves are used most commonly in the fresh green condition, their 

characteristic flavor and green color can be retained if the leaves are dehydrated. 

Therefore, markets for parsley processed in this manner are increasing. For processing -

harvest before plants are too large or begin to bolt (usually when 16" to 17" tall). 

Sometimes a second cut is made for a chopped pack after suitable regrowth has 
113

developed. At harvest, the first cut is made 6 - 7 inches above the ground in order to 

eliminate as much stem and petiole as possible for the whole leaf pack. This also is done 

to avoid as many of the yellow or old leaves as possible. At the second cutting, small 

disks are used to cut away these yellow or old leaves and to remove some soil away from 

the crown to facilitate harvest. Depending on temperature, and plant density, 3 - 4 weeks 

are needed between the first and second cutting to obtain adequate regrowth.

Table 33. Detailed Maturity and Harvesting of Leafy Vegetable Crops:

Commodity Growing Season

Amaranth, leafy Harvest either by pulling the plant from the roots or successive 

cuttings of the leaves every 7 - 10 days to delay flowering

Amaranth, Chinese Season for seeding to harvest is 3 to 6 weeks. Leaves are cut every

7 - 10 days increase yields and delay flowering

Aster, Indian Harvested in the spring, prior to flowering.

Blackjack Emergence to harvest takes four to six weeks.

Cat’s Whiskers Harvest is 4 - 6 weeks after seedling emergence and may continue 

for 4 - 5 weeks.

Cham-chwi Harvest in very early spring before bolting.

Cham-na-mul Harvest in April and June, prior to flowering.

Chervil Seeding to first harvest takes 6 to 8 weeks, and several harvests 

may be made.

Chipilin Leaves are harvested in the summer.

Chrysanthemum, 

Edible-leaved

First cuttings can be made 6 - 8 weeks after seeding and continue 

for up to 3 months.

Cilantro, fresh 

leaves

Seeding to first harvest: Seeds: 6 months; Leaves: 50 - 80 days 

with the potential for one-three additional harvests or cuttings every

30 days. In tropical/subtropical conditions, leaves can be produced 

in approximately 40 days. At harvest, they are hand clipped 1.5 -

2" above bed surface or root cut and bunched. Some bulk cutting of 

foliage with harvester is done in some states where processing 

usage is available. They are loaded to field wagons and bins and 

packed in 10 lb box with 30 bunches. Anticipated yields are 100-

200 field crates (100 bunches/crate) per acre. 

Corn salad Seeding to harvest varies from 2 to 3 months.

Dandelion Young, tender leaves can be harvested in a matter of weeks. The 

older the leaves, the more bitter they become. Flowers typically in 

summer, but has also been known to flower in every month of the 

year.

Dock Young leaves are available in early spring from established roots

Dol-nam-mul Leaves harvested in early spring (before May) and prior to 

flowering.

Ebolo Ebolo first harvest is 5 - 6 weeks after planting. Plants can be 

harvested once by uprooting, or many times by cutting 8 - 10 cm 

(3.1 - 3.9 in) above the ground every 7 -10 days for up to 40 days.

Endive Endive seeding to harvest: 3 to 3 1/2 months
114

Commodity Growing Season

Fameflower Three weeks from planting a cutting to first harvestable growth. Up 

to four harvests 1 - 2 weeks apart may occur

Feather cockscomb Six weeks to first harvest. Successive harvest may continue by

removing the young leaves and terminal shoots as they appear until 

the plant reaches 45 cm (17.7 in) in height, at which point the plant 

becomes too stringy for consumption.

Fern, edible Many species of fern are consumed in various ways, but the most 

common species used as leafy vegetables are generally small to 

medium ferns, no more than 2 m in height at maturity, with pinnate, 

much divided leafy fronds. The young fronds emerge from the 

ground curled up and are harvested before they can uncurl, and are 

known in North America as fiddleheads. Fronds are generally not 

edible once they have uncurled. Fiddleheads are rarely cultivated 

and are often gathered from the wild for personal consumption, or 

sold to markets and restaurants. They have a very limited season, 

typically early spring for a short time as the fronds first emerge. 

Good King Henry Seeding to first harvest is about two 2 months.

Huauzontle Sow in spring in field; germinates rapidly. It is in flower from July

to October, and the seeds ripen from August to October

Iceplant Pick the leaves once plant is well established.

Jute Planting to first harvest for food is about 3 months. Depending on 

conditions, the first edible crop may be had in as little as 1 to 21⁄2 

months with subsequent cuttings each month. 

Lettuce, bitter Flowering occurs August – September.

Lettuce, head and 

leaf

Seeding to harvest is about 40 to 50 days for leaf lettuce, 70 days 

for romaine lettuce, 55 to 70 days for butterhead lettuce, and 60 to 

80 days for crisphead lettuce. The general planting to harvesting 

dates for leaf lettuce production in California are: direct seeded 55 

to 95 days; and transplants 40 to 75 days. The first lettuce crop is 

generally direct seeded at the beginning of March. In April, 

greenhouse-grown seedlings are transplanted to the field. Fields are 

planted with greenhouse-grown seedlings every week in the region, 

May through September. Plant numbers average 286,000/acre 

when transplanted using 10-inch spacing in rows, and rows spaced 

22 inches apart. Depending upon variety and weather conditions, 

lettuce is ready for harvest approximately 50 days after 

transplanting and 74 days after direct seeding for spring-planted 

lettuce, and 45 days after transplanting and 60 to 65 days after 

direct seeding for summer-planted lettuce. Yields of crisphead 

lettuce are approximately 600 - 800 cartons per acre, Bibb and leaf 

lettuce approximately 800 - 1200 cartons per acre and romaine 

approximately 900 - 1000 cartons per acre.

Orach Seeding to harvest is 40 to 60 days. 

Parsley For market, the plant is grown as an annual. The leaves are used as

an herb, often dried. Season, harvest: 70 to 90 days after seeding. 
115

Commodity Growing Season

Normally, the fresh market parsley is cut 1 - 2 times, while 

dehydrated acreage is cut 3 - 5 times during the production cycle on 

a 30 day schedule. In harvesting, the outer leaves may be removed 

for fresh market as they attain suitable size, and the plant continues 

to produce.

Plantain, common Plantain is known as a leaf vegetable, particular in salads, medicinal 

plant, and animal fodder. It is most typically found in North 

America as a weed in grassy fields and lawns. Season, harvest: 

Through the year as needed, particularly in the spring.

Primrose, English Today English primrose is primarily known as an ornamental plant, 

of which there are hundreds of named cultivars. Flowers in very

early spring, one of the earliest wildflowers in Europe. Leaves may 

be gathered throughout most of the year, sometimes even through 

the winter. 

Purslne, garden First harvest may occur 3 - 4 weeks after seeding in the summer, 

and then may have 2 - 3 cuts low to the ground 2 - 3 times after 

that. Flowering reduces quality of harvests

Purslane, winter In climates with a harsh winter, seeds may be sown in very early 

spring for an early summer crop or in late summer for a fall crop. 

In warmer climates may be grown over winter. Can be harvested 

about 1 month after sowing Cool and moist is preferable for ideal 

leaf production and flavor. Propagated by seed and will self-sow 

well. Spacing should be 5 - 7 cm (1.9 - 2.8 in). Full sun to partial 

shade.

Radicchio For greens 60 – 90 days from seeding to harvest. Radicchio 

performs best under cool temperatures and is therefore grown in 

early spring or late fall. Varieties are available for summer (July

and August) harvest. Red leaf Radicchio develops its best color, 

and grows best under cool fall or spring temperatures, some 

varieties can be grown in Western Oregon and Washington 

throughout the summer. Plant as early in the spring as possible and 

stagger plantings once or twice per week, planting only what can be 

harvested and sold during that interval. Transplant only for the 

earliest crops. Grow transplants 4-6 weeks prior to the time they are 

needed using modular trays, allowing l to l l/2 square inches per.

Sowthistle Flowers late February to March in warm Mediterranean climates.

Spinach Varieties differ in leaf shape from smooth and broad (arrowshaped), to savoyed or wrinkled, but all leaves are hairless and dark 

green. Plants form a rosette of leaves on a very short stem, which 

later grows into a seed stalk, and leaves should be harvested prior to 

stem elongation for optimal flavor. Season, seeding to harvest: 

Usually 35 to 70 days depending on season for traditional spinach; 

less for baby spinach. Spinach is harvested by machine where other

leafy greens on large scale are harvested by machine, however 

smaller scale operations harvest by hand.
116

Commodity Growing Season

Spinach, Malabar Season, seeding to harvest is 55 to 80 days for leaf harvest. 

Normally, after about 3 months, the established plants may be cut 

or pruned on a weekly basis

Spinach, New 

Zealand

Season seeding to first harvest is about 60 days.

Swiss chard Season, planting to first harvest: 50 to 60 days.

Tanier spinach Season, planting with corms to harvest: Suitable leaves for harvest 

are produced in 2 to 3 weeks, but 6 weeks are needed for mature 

leaves. Single leaves cut weekly or all leaves every 6 to 8 weeks

Violet, Chinese Season is 8 - 10 weeks from germination to seed dispersal. Young 

shoots and leaves may be harvested upon emergence.

Brassica leafy group

Table 34. Detailed Maturity and Harvesting of Brassica Leafy Vegetable Crops:

Commodity Growing Season and Harvesting

Arugula Seeding to first harvest: For leaves, about 2 to 3 months. Normally

harvested when leaves are about 6 to 8 inches. The seed crop is 

direct seeded in early April and harvested early September by

cutting, dried in the field for 10 to 14 days and combined.

Broccoli Planting to first cutting is 60 – 160 days depending upon variety and 

growing areas. In the Willamette Valley, broccoli harvest for 

processing begins about June 25 and continues to October 31. The 

prime harvest period for processing is July 15 to the end of 

September. This crop will remain in the amended Brassica Head 

and Stem Group 5.

Broccoli, Chinese Seeding to first harvest: 40 to 60 days For harvest, young flowering 

stems are cut by hand at 15 - 20 cm (5.9 - 7.9 in.) length with a sharp 

knife. Chinese broccoli should be harvested frequently to prevent 

bolting and toughening, particularly in summer. About three cuts 

can be obtained from one stem, and the main stalk should be cut 

relatively short to enhance further growth. Like regular broccoli, 

Chinese broccoli flavor is best just before the flowers open. The 

central heads will never approach the size of commercial broccoli; 

however, harvest the secondary shots for an extended harvest. The 

commercial success of any vegetable such as the Chinese cabbages, 

mustards or broccolis is completely dependent on the marketing 

strategies of the grower, since they must know where, when and 

which varieties to market. These crops can constitute a specialty 

niche that can be maintained by the production of a quality product.

Broccoli raab About 60 days from seeding to harvest, although crops may be 

planted in the fall and overwintered for harvest in the spring. In 

warm climates, may be grown in the fall or winter. It is harvested by

cutting leaves and flower buds when they are 10 - 20 cm (4 - 8 in.) 
117

Commodity Growing Season and Harvesting

high and kept in cool conditions until sold, and has a very short 

shelf-life.

Cabbage Field setting to harvest is from 60 – 120 days depending on cultivar. 

Early maturing varieties require 80 – 95 days and late cultivars 

require 100 – 115 days. In western Oregon fresh market cabbage 

may be harvested from mid-July to the end of December. The main 

harvest period is between the first of August and mid November. 

Cabbage for processing is generally harvested from about mid-July

to mid November. Cabbage for processing should be delivered to 

the processor as soon after harvest as possible. This crop will 

remain in the amended Brassica Head and Stem Group 5.

Cabbage, 

Abyssinian

About 35 - 53 days for use as a leafy vegetable, and can be harvested 

multiple times in a season Leaves should be harvested prior to 

flowering as bolting ruins the flavor and tenderness of the leaves.

Cabbage, seakale Cool season crop, in timing similar to other cabbages.

Cauliflower Field setting to harvest ranges from 60 days for early hybrids to 100 

days for late maturing varieties. Cauliflower for processing is 

scheduled to harvest beginning early September through midNovember. The prime harvest period is from mid September 

through mid October. Begin cauliflower harvest when about 10% of 

the heads are ready. Harvest is then necessary at about 4 to 8 day

intervals, depending on temperature. Harvest cauliflower heads 

when they are 5 - 6 inches in diameter. They should be white, not 

discolored, ricey or blemished. The heads are easily damaged; 

handle with great care. Fields are usually harvested 5 - 6 times for 

processing. Cauliflower is hand harvested into large bins for 

processing. Harvester aids are commonly used to convey

cauliflower from the cutting crew to the bins. In the Willamette 

Valley, cauliflower harvest for processing begins about September 

10 and continues to October 31. The prime harvest period for 

processing is September 15 to October 15. This crop will remain in 

the amended Brassica Head and Stem Group 5.

Chinese Cabbage, 

bok choy

Seeding to harvest: Time varies based on cultivar and desired crop, 

ranging from only a few weeks for bok choy seedlings, to three 

months or more for flower stalks. When leaves and petioles are 

desired, several cuttings of the outer leaves may be made throughout 

the season. Bok choy matures fairly quickly; in about eight weeks. 

For Chinese cabbage harvest and storage follow the instructions for 

Chinese cabbage, napa. Napa and Chihli Chinese cabbage heads are 

harvested when they reach appropriate market size (about 3 - 6 lbs), 

depending on variety.

Chinese Cabbage, 

napa

Chinese cabbage is harvested by hand when the heads are fully

developed, firm and free of discoloration, pests and disease injury. 

Cut plants at the base and remove the outer leaves. Do not remove 

outer leaves if the heads are to be stored if these leaves are disease-
118

Commodity Growing Season and Harvesting

free. These outer leaves are removed after storage is complete. If 

long-term storage is desired, handle with care to avoid bruising, cuts 

and abrasions, which lead to accelerated deterioration. Plants 

exposed to a light frost are marketable, but do not market heads that 

have been exposed to a hard freeze. Chinese cabbage is typically

sold in either a 151⁄2 inch wire bound crate (50 to 53 lbs.) or an 11/9 

bushel wire bound crate which ranges 40 to 45 lbs. Pak Choi and 

other greens may be harvested as individual heads similar to Napa 

cabbage. For specialty Oriental markets, these oriental greens are 

harvested immature and bunched 6 - 8 plants per bunch about 40 -

50 days after seeding. The time of harvest depends on one's specific 

market requirement. This crop will remain in the amended Brassica 

Head and Stem Group 5.

Collards Seeding to harvest is about 2 to 3 months. To harvest, plants may be 

cut when very small (like mustard greens) to produce several 

successive cuttings of small leaves, the whole plant may be cut when 

half grown or when completely grown, or the tender leaves may be 

cut from the plant while leaving the central stem intact for several 

cuttings. The younger the leaves when picked, the more tender. 

Collards are considered to be mature when a large rosette of leaves 

form in the crown of the plant. The plants may be harvested by 

machine or cut by hand. Grade the harvested plants by removing 

decayed or damaged leaves. Generally four wrapper leaves are left 

on to protect the center rosette.

Cress, garden Seeding to harvest is 6 - 8 weeks for leaves, 1 - 2 weeks for young 

shoots/sprouts

Cress, upland Harvest in late fall, winter, and early spring while the leaves are still 

relatively mild. 

Hanover salad Seeding to harvest ranges from 2 to 3 months.

Kale Seeding to harvest ranges from 1 to 3 months. Harvested by 

machine. Research has shown that kale packed in polyethylenelined crates and protected by crushed ice keeps in excellent 

condition for 3 weeks at 32 F but only 1 week at 40 F and 3 days at 

50 F. Vitamin content and quality are retained better when wilting is 

prevented. Kale can be harvested three ways: whole plant, bunched 

leaves, or "stripped" leaves. "Stripped" kale is pre-packaged for 

fresh market. In all methods, yellow or damaged leaves must be 

removed before packing. Whole plant harvest in not currently 

practiced in Oregon. Kale in Oregon is usually harvested on demand 

2 - 4 times over a 4-month period but leaf harvest may be done 

weekly when demand is high. A skilled laborer can harvest and 

bunch 4 boxes/hour. 

Maca Seeding to harvest is about 7 to 11 months for the roots.

Mizuna As soon as 2 - 3 weeks for first harvest of seedlings or several 

months for adult leaves or flower stalks. Multiple cuttings may be 
119

Commodity Growing Season and Harvesting

made to the crop.

Mustard greens In as little as 30 days for first tender leaves.

Mustard, tuberous 

rooted Chinese

Same as mustard greens.

Radish, leaves Although radish is considered a cool season crop in the U.S., many

cultivars are grown in tropical climates. Small, quick growing types 

may take only 3 weeks from planting to harvest, but larger cultivars 

require quite a long growing season to reach their full size. In North 

America, varieties are in season from April to June and from 

October to January. In general, radishes should be harvested when 

the roots are fully developed but before they begin to turn hard and 

pithy

Rape leaves Depending on the cultivar and climate, may be grown at nearly any 

time of the year There are summer, winter, and spring cultivars and 

their requirements vary.

Rocket, wild Harvest in early summer.

Rutabaga, leaves Seeding to harvest takes three months or more.

Shepherd’s purse Nearly any time of year, depending on the part desired; tender leaves 

for salads are harvested in the early spring; in cultivation they may

be harvested for the first time only a month after sowing.

Turnip greens Seeding to harvest for greens (tops) about 4 to 7 weeks. For roots 

about 8 to 14 weeks. Young leaves are often gathered before the 

plant can bolt so that they will have a milder flavor. Beet greens and 

other greens are handled like spinach. Because of their perishability, 

they should be held as close to 32 F as possible. At this temperature, 

they can be held for 10 to 14 days. These leafy greens are 

commonly shipped with package and top ice to maintain freshness. 

Turnip greens are greens are usually harvested by machine for 

processing, and those used for fresh market should be graded so no 

diseased or damaged leaves are left on the plant. 

Watercress Cutting continuous throughout year. About 3 weeks after the 

seedlings appear, the plants are ready to harvest or 4 - 6 weeks after 

cuttings are transplanted. Harvested leaves are from 4 to 12 inches

Table 35. Detailed Maturity and Harvesting of Leaves of Root and Tuber Vegetable 

Crops:

Commodity Growing Season

Alexanders Harvest leaves from fall into winter.

Beet, garden, tops About 2 to 4 months. Fresh market beets are generally harvested 

55 - 80 days after planting and processing beets 90 - 110 days.

Bellflower, Chinese Young shoots are collected March - April; roots gathered in fall 

after leaves have withered.

Cassava, leaves Leaves may be harvested every month after the first 5 months if 

grown primarily for leaves, or every 2 - 3 months without 
120

Commodity Growing Season

negatively impacting the root harvest. Planting to harvest with 

usable roots in 8 to 16 months. Although there is no “mature” 

stage, as the plant ages the center portion of the root becomes 

woody and inedible. 

Chayote, leaves Bloom to maturity is about 2 months, but bloom and fruit setting 

continuous. Seeding to first harvest is about 6 months

Chicory, leaves Seeding to harvest for greens is 2 to 3 months. For roots for 

coffee or forcing, 5 to 6 months. Roots are forced for 3 to 4 

weeks for tops

Rampion Seeding to harvest takes up to 5 months.

Salsify, black, leaves Sown in spring and harvested 3-6 months later, depending on the 

cultivar.

Tanier, leaves Planting to harvest varies from 6 to 12 month.

Taro, leaves Season, planting to harvest is about 7 to 18 months (13 months 

normal). Harvested when tops are dried. Upland taro about 8 - 9 

months.

Ulluco, leaves Planting to harvest is as short as 5 months, but up to 8 months 

depending on elevation.

Velvet leaf Young shoots and leaves are collected in the spring.

Yam, leaves Small tubers or portions of tubers or presprout tubers before 

planting. About 10 months to mature. In Florida, tubers are 

planted in March - April and harvested 10 - 11 months later. 

Time to first harvest depends on species, the size of the seed tuber 

and if presprouted; normally 6 to 10 months after emergence.

Harvesting and Handling: 

Fresh market greens are often boxed in the field, top iced and shipped to local 

markets. Leafy greens (including, collards, mustard and turnips) harvested for the fresh 

market are cut by hand and packed directly in the field. Yellowed, brownish or damaged 

leaves are removed as the plants are picked, tied into bunches and packaged into 

containers. Fresh market mustard and turnip greens may be harvested 2 to 3 times...

Fresh market leafy greens may be spray washed and cleaned to remove sand and dirt. 

Direct field packing may be done with or without washing, and may include icing.

Collards

Leafy greens such as collards, kale, rape, Swiss chard, and beet greens are handled 

like spinach. Because of their perishability, they should be held as close to 32 F as 

possible. At this temperature, they can be held for 10 to 14 days.

Lettuce

Because lettuce is so fragile, it is handled as little as possible. Most fresh market 
121

lettuce is hand cut and trimmed, and placed in cardboard cartons in the field. It is then 

trucked to a central area for vacuum cooling. In a few areas it is not vacuum cooled, but 

placed in a cooler for temporary holding until trucked to market. No lettuce is washed 

before it gets to the store, but some may be hydro cooled or hydro-vacuum cooled. Cut 

lettuce, which is found in grocery stores in plastic bags "ready to eat," is harvested in a 

different fashion. Crews hand cut and core the lettuce and place it in bulk containers 

which are transported to a processing facility. There it is cut and washed (in suitably cold 

water). It is then centrifuged to remove excess water and is often mixed with other types 

of lettuce or greens, shredded carrot and/or red cabbage. It may be treated with a 

chlorine-containing compound and/or an antioxidant or preservative during washing or 

before packaging. It is then bagged in special plastic films that maintain, internally, a 

certain ratio of atmospheric gases (N2, O2 and CO2) that is different from ambient 

(lower in O2 and higher in CO2). The bags are then placed in cartons for temporary cold 

storage or for immediate shipment to market. Specialty leaf lettuces and other greens for 

bag mixes have usually been hand harvested, but harvesters for this purpose are now 

available.

Head lettuce is harvested when the heads are of good size about 2 lbs, well formed 

and solid. If the plants are wet with rain or dew the leaves are more brittle and break 

more easily. Leave three undamaged wrapper leaves on each head. Put 24 heads in rigid 

cardboard containers in the field and avoid bruising. Grade heads according to size, pack 

in cartons for long shipments. Leaf, butterhead and cos types are cut, trimmed and tied 

into compact bundles before placing in cartons.

The general planting to harvesting dates for California lettuce production are: 

direct seeded 70 - 120 days; and transplants 50 - 90 days. Following the last irrigation, 

all irrigation related equipment is removed from the field, and the Grower-Shipper, or 

Shipper, assumes control of all operations related to harvest. All lettuce is harvested in 

the field and not subject to washing at the time of harvest. Harvested lettuce is placed 

onto trucks which transport the lettuce to a cooling facility. All lettuce is cooled, usually

within 1 to 4 hours after harvesting. Iceberg lettuce is typically vacuum cooled at

temperatures of 34oF Approximately 70% of iceberg lettuce produced in California is 

harvested into cartons either in a "naked" or "wrapped" form with 24 heads to a carton. 

The outer 4 to 6 leaves of naked lettuce are removed in the field and there are 2 to 6 outer 

wrapper leaves remaining when they are placed in the carton. Additional outer leaves are 

removed when packing wrapped lettuce and usually only 1 to 2 outside wrapper leaves 

remain when they are placed in the carton. The amount of iceberg lettuce being 

harvested in the naked form is declining, and it is estimated that approximately 70 - 80% 

of all iceberg lettuce cartons harvested are presently in the wrapped form. Approximately

30% of iceberg lettuce produced in CA is harvested "bulk" in bins for processing as 

shredded lettuce and is used by institutions, the fast food market, or in packaged salad 

mixes. All outer leaves are removed in the field when lettuce is harvested in bulk. 

Additionally, bulk lettuce is subject to additional trimming, coring, chopping, and 

washing, usually with chlorinated water, in a processing facility under stringent sanitary

conditions, prior to being packaged for shipment and/or use in various precut salad 

mixes. Nearly all lettuce is shipped to the market in refrigerated trucks, and temperatures 
122

in the range of 34-36 degrees F. are maintained during shipment. The following examples 

are provided to indicate typical times associated with the harvesting, cooling, and 

shipping operations: Day 1 – Harvest, plus Delivery to yard and cooling (1 to 4 hours); 

Day 2 - 5 - Shipping within U.S. and 12 to 14 Days for Exports.

Mustard greens are usually harvested by machine for processing and hand harvested 

for fresh market. If mustard greens are harvested for fresh market, it is necessary to 

remove any diseased or badly damaged leaves, and wash and cool the product as soon 

after harvest as possible. Specialty leaf lettuces, spinach, and mustards for bag mixes 

have usually been harvested by hand, but harvesters for this use are now available. 

Mustard seed used for condiment mustard is harvested by combining after the seed pods 

are dry, and seed has reached about 12 - 15 % moisture but before the pods begin to split. 

Seed must be further cleaned and packaged or stored in bulk for processing.

Parsley leaves are ready for use about 3 months after seeding. A few leaves at a 

time may be removed from each plant, or the entire bunch of leaves may be removed for 

use. Although parsley leaves are used most commonly in the fresh green condition, their 

characteristic flavor and green color can be retained if the leaves are dehydrated. 

Therefore, markets for parsley processed in this manner are growing.

Harvest is usually by hand and the greens are packed into cartons in the field. Keep 

the leafy items clean, free of soil and mud. Ideally these crops have a spicy and mildly

bitter taste. A strong bitter taste, and toughness, develops if harvest is delayed or if crop 

is over-mature, and then the product become unmarketable.

Specialty leaf lettuces, endive, and other greens for bag mixes have usually been 

harvested by hand, but harvesters for this use are now available. 

Harvest of radicchio is usually done by hand, and packed into cartons in the field.

Keep the heads clean and free of soil and mud. Ideally, radicchio has a spicy and mildly

bitter taste. A strong bitter taste, and toughness, develops if harvest is delayed or if crop 

is over-mature, and then the product become unmarketable.

Spinach:

For processing spinach harvest before plants are too large or begin to bolt (usually

when 16 to 17" tall). Sometimes a second cutting is made for a chopped pack after 

suitable regrowth has developed. At harvest, the first cut is made 6 - 7 inches above the 

ground in order to eliminate as much stem and petiole as possible for the whole leaf pack. 

This also is done to avoid as many of the yellow or old leaves as possible. At the second 

cutting, small disks are used to cut away these yellow or old leaves and to remove some 

soil away from the crown to facilitate harvest. Depending on temperature, and plant 

density, 3 - 4 weeks are needed between the first and second cutting to obtain adequate 

regrowth. Processed spinach is mechanically harvested and can be cut one to three times 

depending on its health and general condition of the field. The crop is often cut twice to 

generate enough tonnage to account for increased production costs, while maintaining 
123

quality of the heads.

Spinach crops are harvested most frequently in the late afternoon when plant 

turgidity is low. Dry and slightly wilted foliage will prevent petiole breakage. Plants with 

five to eight mature leaves, 3 to 6 inches long are either hand or mechanically harvested. 

Commonly fresh market spinach is hand harvested. This method involves either cutting 

the plants below the stems or pulling them out of the ground. For fresh market – spinach 

should be dry and slightly wilted to prevent petiole breakage. When harvesting by hand, 

cut above the crown or soil line and bunch. Care should be taken to exclude leaves that 

are dirty with soil or are yellow. Bunched spinach must be handled extra carefully to 

reduce breakage of plants or bunches during bunching, washing and packaging. 

Specialty leaf lettuces and spinach for bag mixes have usually been hand harvested, but 

mechanical harvesters for this purpose are now available. 

Processed spinach and some fresh market spinach is mechanically harvested. 

Stems are cut about 4 to 6 inches above the growing point to reduce damage to the petiole 

tissue allowing for regrowth. The second harvest will be about three to four weeks later. 

Packing fresh market plants can be done in the field at time of harvest. It involves 

trimming plants, tying eight to 12 plants in a bunch, then two dozen bunches are packed 

into a 20 to 22 pound carton. One acre yields an average of 900 to 1,000 cartons. 

Spinach can also be packed into 20 to 25 pound bushel crates at the time of harvest. 

Fresh market spinach is often packed in 10-ounce perforated plastic bags. Twelve small 

bags are packaged into cartons weighing 7.5 to 8 pounds. Processed spinach is 

transported back to processing plants to be triple rinsed, then canned or frozen.

Comparison of the Raw Agricultural Commodities (RAC) and Processed 

Commodities for the Leafy Vegetable Group (see Table 37).

The raw agricultural commodities (RAC) for the amended Leafy Vegetable Crop 

Group similar (Table 37). There are no processed or feedstuff items associated with the 

proposed amended Leafy vegetable crop group. The leaves of root and tuber vegetables 

are all used only for human foods. Commodities remaining in the Crop Group 2, Leaves 

of root and tuber vegetable crop group will be for animal feeds and include Forage rape, 

fodder beets and fodder turnips.

Table 37. Leafy Vegetable Group 40 CFR Vol. 58, No. 187, 9/29/1993, pp. 50888 –

50893. Portion of Food Commodities Analyzed Pesticide Residues: Proposed Rule), 

and Table 1 Raw Agricultural and Processed Commodities Derived from Crops 

(EPA Residue Chemistry Guidelines OPPTS 860.1000).

Commodity Portion Analyzed (RAC) and/or 

Feedstuff (F)

Processed Commodity 

(PC) and /or Use as a 

Feedstuff (F) 

Leaves of Root 

and Tuber 

Vegetables

Currently “When separate tolerances 

are established for the leaves or tops, 

analyze the whole commodity

None for the proposed 

Leaves of root and tuber 

crop subgroup members. 
124

(leaves or tops) after removing or 

discarding obviously decomposed or 

withered leaves”. 

Members of crop group 2 

will still have animal feed 

items.

Leafy Vegetable, 

except Brassica 

Except as noted, analyze the whole 

commodity after removing or 

discarding obviously decomposed or 

withered leaves. In the case of 

rhubarb, analyze only the stem 

without leaves. Remove adhering 

soil from celery by lightly rinsing in 

running water. 

None

Brassica Leafy

Vegetable

Analyze the whole commodity after 

removing or discarding obviously

decomposed or withered leaves, 

except remove and discard all leaves 

from cauliflower and headed 

broccoli and use sprouts only from 

Brussels sprouts.In the case of 

rhubarb, analyze only the stem 

without leaves. Remove adhering 

soil from celery by lightly rinsing in 

running water. 

None

LIVESTOCK FEED ITEMS:

There will be no significant animal feed items associated with the amended Leafy

Vegetable crop group (Table 37). 

CROP ROTATIONS FOR THE LEAFY VEGETABLES (Adapted from Schneider, 

1990, 1998, Swiader, 1992, http://www.dannylipford.com/vegetable-garden-croprotation-made-easy/). 

Crop rotation is the practice of growing different crops, rather than the same 

vegetable or members of the same family of vegetables, in the same place each year. 

Crop rotation benefits vegetable crops in two ways: first, it will prevent the build-up of 

soil-borne pests and diseases; second, it allows for the replenishment and efficient use of 

soil nutrients. Vegetables should not be grown the same area year after year or more than 

once every three or four years in the same field. 

Vegetable insect pests tend to feed on similar plants and members of the same plant 

family. For example, an insect pest that attacks and eats cabbage will lay its eggs before 

it dies. If cabbage or a member of the Brassica family is planted in the same field the 
125

next year, the eggs of the insect will hatch and the pests will find exactly the food they

need to continue the pest life cycle. For example, turnips or rutabagas should not be 

planted after other Brassica crops. Soilborne diseases--fungi, bacteria, and viruses--also 

can be hosted by specific plants as well. Removing host plants or alternating unrelated 

plants into the garden can break the cycle of pests and disease. Weed problems in 

vegetables may also be reduced by rotations, since different herbicides can be used in 

rotations to control various weeds. Rotations to a cover crop like a cereal grin or alfalfa 

can help reduce the weed competitiveness with various vegetable crops.

Crop rotation also helps prevent soil nutrients from being depleted. Vegetables 

draw upon a wide range of soil nutrients for growth: nitrogen, phosphorus, and potassium 

are the key or major soil nutrients. Members of the same vegetable family usually draw 

the same nutrients from the soil. Crop rotation will prevent the soil from wearing out: 

heavy nitrogen, phosphorus, and potassium feeding crops such as tomatoes are rotated 

with soil-building crops such as beans which add nitrogen and organic matter to the soil.

The eight major vegetable plant families and their specific notes on crop rotations.

First is the Brassica/Crucifer or cabbage family: 

• Cabbage Family (Brassica, Cruciferae):

Broccoli, Brussels sprouts, cabbage, cauliflower, Chinese cabbage, collards, cress, kale, 

kohlrabi, radishes, and turnips. These are heavy feeders. These crops should follow 

legumes. After these crops the field trial garden to go fallow for a season or plant a cover 

crop or add plenty of compost and organic matter to the garden. This includes members 

of the Brassica head and stem subgroup as well as Brassica leafy greens subgroup.

• Lettuce Family (Composite, Asteraceae): 

Artichoke, globe, chicory, endive, lettuce. These are heavy feeders. Follow these crops 

with legumes, also rotate with corn, small grains, grasses, onions, table beets and spinach. 

Avoid rotating to potato, beans, cabbage, celery, and carrots.

• Beet Family (Chenopodiaceae): Beets, spinach, Swiss chard. These are heavy feeders. 

Rotate these crops with legumes or fallow.

• Squash Family (Cucurbitaceae): Cucumbers, melons, summer and winter squash, 

pumpkins, watermelon. These crops are heavy feeders. Plant these crops after members 

of the grass family. Follow these crops with legumes.

• Carrot Family (Umbelliferae): Carrots, celery, anise, coriander, dill, fennel, parsley.

These are light to medium feeders. These crops can follow any other group. Follow these 

crops with legumes, onions, or leave fallow for a season.

• Tomato Family (Solanaceae): Tomato, pepper, eggplant, and potatoes, celery, anise, 

coriander, dill, fennel, parsley. These are heavy feeders. These crops should follow a 

legume like clover or alfalfa or grass like rye.
126

• Legume or Bean Family (Leguminosae): Beans including snap bean, lima bean, 

vegetable soybean, chickpea, cowpea, etc. These are light feeders. Plant these crops 

after a grain crop such as sweet corn.

• Grass Family (Graminaceae/Poaceae): Sweet corn and popcorn. These are heavy

feeders. Plant these crops after a legume like alfalfa or a bean.

The example of a crop rotation in Figure 1 below includes all the leafy vegetable 

crop families groups (Cabbage/Brassica, Lettuce, and Carrot) are grouped below. 

Members of the Brassica and lettuce family should follow a legume crop such as beans. 

The rotation is a four year rotation. 

Simple Four-Year Crop Rotation

To follow a simple four-year crop rotation, divide fields into four areas or plots: 

Field Plot One, Plot Two, Plot Three, and Plot Four. In each of the next four years, a

different crop or different members of the crop families in a different field plots

following this rotation:

This four-year crop rotation intersperses members of the other vegetable families 

among members of the Tomato, Onion, Bean, and Brassica/cabbage families. The leaves 

are the leafy vegetable families. Here is how they are grouped: 

Year 1. Tomato Family and others (Solanaceae family)

Beets

Celeriac and celery

Salsify

Year 2. Bean Family (Leguminosae family)

Year 3. Cabbage Family and other members Brassica family

Broccoli

Brussels sprouts

Cabbage

Cauliflower

Radish

Rutabaga

Turnip

Year 4. Onion Family and others (Allium family)

Perennial Vegetables are not included in crop rotation since they grow in the same spot 

for several years in a row and include:

Asparagus

Globe artichoke
127

Jerusalem artichoke

Rhubarb

Figure 1. Sample Four Year Crop Rotation Plan. 
128

COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE LEAFY 

VEGETABLES:

Magness, Markle, and Compton in 1971 classified food and feed crops based on 

predicting the potential for pesticide residues based on exposure of the edible parts to 

applied pesticides, which led to the development of the crop groups. The leafy

vegetables commodities fit into two categories: Category VI and VII and are based on 

their potential exposure to pesticides. The majority of the leafy vegetables are in 

Category VII which includes “vegetables with edible parts, mainly leaves, fully exposed 

to pesticides applied during the growing season”. These include many leafy vegetables 

such as amaranth, Chinese broccoli, chervil, endive, escarole, corn salad, cress, 

dandelion, dock, Hanover kale, kale, leaf lettuce, leafy amaranth, mustard greens, 

radicchio, rape greens, Swiss chard, taro leaves, turnip greens, and vine spinach as head 

forming leafy vegetables such as broccoli, broccoli raab, Brussels sprouts, cabbage, and 

cauliflower, Chinese cabbage, napa. Category VI includes “vegetables with edible parts, 

leaves, petioles, flower bracts, or stems, partially protected from direct contact with 

pesticides by outer leaves or leaf canopy generally removed prior to marketing”. These 

include globe artichoke, bamboo shoots, Chinese cabbage, bok choy, celery, celtuce, 

fennel, head lettuce, kohlrabi, rhubarb, and romaine lettuce.

We expect that all proposed members of the amended Leafy vegetable crop will 

have similar residue levels based on similarities of the raw agricultural commodities 

(RAC’s), cultural practices, and pest problems. The current Leafy vegetable, except 

Brassica crop group 4 has been very successful in establishing 43 tolerances for the crop 

group, and 13 for the leafy vegetable subgroup 4A and 13 for the leafy petiole subgroup 

4B (Tables 38, 39, and 40, respectively). The current Brassica leafy vegetable crop group

5 has been very successful in establishing 28 tolerances for the crop group, and 40 for 

Brassica head and stem subgroup 5A and 32 for the Brassica leafy greens subgroup 5B 

(Tables 41, 42, and 43, respectively). The leaves of root and tuber vegetable crop group 

2 have also 19 established tolerances (Table 44).

Leafy vegetable group 4
129

Table 38. Tolerances (ppm) established on Leafy Vegetable, Except Brassica Crop Group 

4. (NG, August 2011, http://www.epa.gov/opp00001/regulating/part-180.html).

Chemical CFR Citation U.S. 

Tolerance 

(ppm)

2,4-D 180.142 0.4

Acetamiprid 180.578 3

Acibenzolar-S-methyl 180.561 0.25

Atrazine 180.220 0.25

Avermectin B1 and its delta-8,9-isomer 180.449 0.1

Azoxystrobin 180.507 30

Bensulide 180.241 0.15

Boscalid 180.589 1

Buprofezin 180.511 35

Captan 180.103 0.05

Carfentrazone-ethyl 180.515 0.1

Chlorantraniliprole 180.628 13

Clothianidin 180.586 3

Cyfluthrin and beta-cyfluthrin 180.436 6

Cypermethrin and an isomer zeta-cypermethrin 180.418 10

Cyromazine 180.414 7

Dinotefuran 180.603 5

Diquat 180.226 0.05

Emamectin 180.505 0.1

Endothall 180.293 2

Famoxadone 180.587 25

Fenamidone 180.579 60

Flonicamid 180.613 4

Flubendiamide 180.639 11

Fludioxonil 180.516 0.01

Fluopicolide 180.627 25

Fosetyl-aluminium 180.415 100

Glyphosate 180.364 0.2

Indoxacarb 180.564 14

Malathion 180.111 8

Mandipropamid 180.637 20

Metalaxyl 180.408 5

Myclobutanil 180.443 0.03

Oxadixyl 180.456 0.1

Pymetrozine 180.556 0.6

Pyraclostrobin 180.582 29

Pyridalyl 180.640 20

Sethoxydim 180.412 4

Spinetoram 180.635 8

Spinosad 180.495 8

Spirotetramat 180.641 9

Thiamethoxam 180.565 4

Thiodicarb 180.407 35
130

Table 39. Tolerances (ppm) established on Leafy Greens Subgroup 4A. (NG, August 2011, 

http://www.epa.gov/opp00001/regulating/part-180.html).

Chemical CFR Citation U.S. Tolerance 

(ppm)

Boscalid 180.589 60

Clethodim 180.458 2

Cymoxanil 180.503 19

Cyprodinil 180.532 30

Fenhexamid 180.553 30

Fludioxonil 180.516 30

Imidacloprid 180.472 3.5

Methoxyfenozide 180.544 30

Myclobutanil 180.443 9

Permethrin 180.378 20

Spiromesifen 180.607 12

Tebufenozide 180.482 10

Triflumizole 180.476 35

Table 40. Tolerances (ppm) established on Current Leaf Petiole Subgroup 4B. (NG, August 

2011, http://www.epa.gov/opp00001/regulating/part-180.html).

Chemical CFR Citation U.S. 

Tolerance 

(ppm)

Boscalid 180.589 45

Carbaryl 180.169 3

Clethodim 180.458 0.6

Flumioxazin 180.568 0.02

Fluoxastrobin 180.609 4

Imidacloprid 180.472 6

Metolachlor 180.368 0.1

Methoxyfenozide 180.544 25

Permethrin 180.378 5

Prometryn 180.222 0.5

Propiconazole 180.434 5

Tebufenozide 180.482 2

Trifloxystrobin 180.555 3.5

Table 41. Tolerances (ppm) established on Brassica Leafy Vegetable Crop Group 5. (NG, 

August 2011, http://www.epa.gov/opp00001/regulating/part-180.html).

Chemical CFR Citation U.S. 

Tolerance 

(ppm)

2, 4-D 180.142 0.4

Acetamiprid 180.578 1.2

Acibenzolar-S-methyl 180.561 1

Bensulide 180.241 0.15

Captan 180.103 0.05

Carbaryl 180.169 10

Carfentrazone-ethyl 180.515 0.1

Chlorpyrifos 180.342 1

Clothianidin 180.586 1.9
131

Chemical CFR Citation U.S. 

Tolerance 

(ppm)

Cyromazine 180.414 10

DCPA 180.185 5

Diazinon 180.153 0.7

Diquat 180.226 0.05

Emamectin 180.505 0.05

Fluazinam 180.574 0.01

Fosetyl-aluminium 180.415 60

Glyphosate 180.364 0.2

Imidacloprid 180.472 3.5

Indoxacarb 180.564 12

Malathion 180.111 8

Metalaxyl 180.408 0.1

Metaldehyde 180.523 2.5

Methomyl 180.253 6

Napropamide 180.328 0.1

Oxadixyl 180.456 0.1

Paraquat 180.205 0.05

Sethoxydim 180.412 5

Trifluralin 180.207 0.05

Table 42. Tolerances (ppm) established on Brassica Head and Stem Subgroup 5A. (NG, 

August 2011, http://www.epa.gov/opp00001/regulating/part-180.html).

Chemical CFR Citation U.S. 

Tolerance 

(ppm)

Azoxystrobin 180.589 3

Boscalid 180.511 3

Buprofezin 180.628 12

Chlorantraniliprole 180.275 4

Chlorothalonil 180.458 5

Clethodim 180.431 3

Clopyralid 180.601 2

Cyazofamid 180.436 1.2

Cyfluthrin and beta-cyfluthrin 180.418 2.5

Cypermethrin and an isomer 

zetacypermethrin

180.532 2

Cyprodinil 180.475 1

Difenoconazole 180.493 1.9

Dimethomorph 180.603 2

Dinotefuran 180.579 1.4

Endothall 180.507 0.1

Fenamidone 180.466 5

Fenpropathrin 180.613 3

Flonicamid 180.639 1.5

Flubendiamide 180.516 0.06

Fludioxonil 180.627 2

Fluopicolide 180.438 5

Lambda-cyhalothrin and an isomer 

gamma-cyhalothrin

180.637 0.4
132

Chemical CFR Citation U.S. 

Tolerance 

(ppm)

Mandipropamid 180.544 3

Metolachlor 180.442 0.6

Methoxyfenozide 180.598 7

Novaluron 180.361 0.5

Pendimethalin 180.291 0.1

Pentachloronitrobenzene 180.556 0.1

Pymetrozine 180.582 0.5

Pyraclostrobin 180.640 5

Pyridalyl 180.462 3.5

Pyridate 180.510 0.03

Pyriproxyfen 180.635 0.7

Spinetoram 180.495 2

Spinosad 180.607 2

Spiromesifen 180.641 2

Spirotetramat 180.482 2.5

Tebufenozide 180.565 5

Thiamethoxam 180.476 4.5

Triflumizole 180.368 8

Table 43. Tolerances (ppm) established on Brassica Leafy Greens Subgroup 5B. (NG, 

August 2011, http://www.epa.gov/opp00001/regulating/part-180.html).

Chemical CFR Citation U.S. 

Tolerance 

(ppm)

Azoxystrobin 180.507 25

Bifenthrin 180.442 3.5

Boscalid 180.589 18

Chlorantraniliprole 180.628 11

Clethodim 180.458 3

Cyazofamid 180.601 12

Cyfluthrin and beta-cyfluthrin 180.436 7

Cypermethrin and an isomer 

zetacypermethrin

180.418 14

Cyprodinil 180.532 10

Difenoconazole 180.475 35

Diflubenzuron 180.377 9

Dimethomorph 180.493 20

Dinotefuran 180.603 15

Endothall 180.293 2

Fenamidone 180.579 55

Flonicamid 180.613 16

Flubendiamide 180.639 5

Fludioxonil 180.516 10

Mandipropamid 180.637 25

Methoxyfenozide 180.544 30

Novaluron 180.598 25

Pymetrozine 180.556 0.25

Pyraclostrobin 180.582 16

Pyriproxyfen 180.510 2

Spinetoram 180.635 10
133

Chemical CFR Citation U.S. 

Tolerance 

(ppm)

Spinosad 180.495 10

Spiromesifen 180.607 12

Spirotetramat 180.641 8

Tebuconazole 180.474 2.5

Tebufenozide 180.482 10

Thiamethoxam 180.565 3

Triflumizole 180.476 40

Table 44. Tolerances (ppm) established on Leaves of Root and Tuber Vegetable Crop 

Group 2. (NG, August 2011, http://www.epa.gov/opp00001/regulating/part-180.html).

Chemical CFR Citation U.S. 

Tolerance 

(ppm)

2,4-D 180.142 0.1

Azoxystrobin 180.507 50

Boscalid 180.589 0.1

Captan 180.103 0.05

Carbaryl 180.169 75

Carfentrazone-ethyl 180.515 0.1

Chlorantraniliprole 180.628 0.2

Cyprodinil 180.532 10

Endothall 180.293 3

Fluopicolide 180.627 15

Glyphosate 180.364 0.2

Imidacloprid 180.472 4

Metalaxyl 180.408 15

Methoxyfenozide 180.544 30

Myclobutanil 180.443 0.03

Pyraclostrobin 180.582 16

Spinetoram 180.635 10

Spinosad 180.495 10

Trifluralin 180.207 0.05

Table 45. Tolerances established on Leafy Vegetables for leafy amaranth, corn salad, and 

dandelion leaves (FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that 

shading indicates a crop group tolerance).

Amaranth, 

Leafy (ppm)

Corn Salad 

(ppm)

Dandelion 

Leaves (ppm)

Compound US Codex US Codex US Codex

Boscalid 60 30 60 30 60 30

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

Chlorantraniliprole 13 20 13 20 13 20

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

Mandipropamid 20 25 20 25 20 25

Metalaxyl 5 -- 5 -- 5 --
134

Amaranth, 

Leafy (ppm)

Corn Salad 

(ppm)

Dandelion 

Leaves (ppm)

Compound US Codex US Codex US Codex

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

Pyriproxyfen 3 -- 3 -- 3 --

Spinosad 8 10 8 10 8 10

Spirotetramat 9 7 9 7 9 7

Tebufenozide 10 10 10 10 10 10

Zeta-Cypermethrin 10 0.7 10 0.7 10 0.7

Table 46. Tolerances established on Leafy Vegetables for dock, endive, and garden 

purslane (FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading 

indicates a crop group tolerance). 

Dock (ppm) Endive (ppm)

Purslane, Garden 

(ppm)

Compound US Codex US Codex US Codex

Boscalid 60 30 60 30 60 30

Carbaryl -- -- 10 -- -- --

Chlorantraniliprole 13 20 13 20 13 20

Diazinon -- -- 0.7 -- -- --

Dicloran -- -- 10 -- -- --

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

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

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

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

Mandipropamid 20 25 20 25 20 25

Maneb -- -- 10 -- -- --

Methomyl -- -- 5 -- -- --

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

Phosphine -- -- 0.01 -- -- --

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

Spinosad 8 10 8 10 8 10

Spirotetramat 9 7 9 7 9 7

Tebufenozide 10 10 10 10 10 10

Thiobencarb -- -- 0.2 -- -- --

Trifluralin -- -- 0.05 -- -- --

Zeta-Cypermethrin 10 0.7 10 0.7 10 0.7

Table 47. Tolerances established on Leafy Vegetables for winter purslane, head lettuce 

and leaf lettuce (FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that 

shading indicates a crop group tolerance). 

Purslane, 

Winter (ppm)

Lettuce, Head 

(ppm)

Lettuce, Leaf 

(ppm)

Compound US Codex US Codex US Codex
135

Purslane, 

Winter (ppm)

Lettuce, Head 

(ppm)

Lettuce, Leaf 

(ppm)

Compound US Codex US Codex US Codex

Acephate -- -- 10 -- -- --

Azoxystrobin 30 -- 30 3 30 3

Benfluralin -- -- 0.05 -- 0.05 --

Beta-cyfluthrin 6 -- 2 -- 3 --

Bifenthrin -- -- 3 -- -- --

Boscalid 60 30 6.5 30 11 30

Buprofezin 35 -- 6 -- 35 --

Carbaryl -- -- 10 -- 10 --

Chlorantraniliprole 13 20 13 20 13 20

Chlorpyrifos -- -- 1 -- 1 --

Cryolite -- -- 7 -- 7 --

Cypermethrin -- -- 4 0.7 -- --

Cyprodinil 30 -- 30 10 30 10

Cyromazine 7 -- 7 4 7 4

Diazinon -- -- 0.7 0.5 0.7 0.5

Dicloran -- -- 10 -- 10 --

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

Dimethomorph -- -- 10 10 10 --

Disulfoton -- -- 0.75 0.5 2 0.5

Emamectin 0.1 -- 0.1 -- 0.1 --

Endosulfan -- -- 11 -- 6 --

Esfenvalerate -- -- 5 -- -- --

Fenhexamid 30 -- 30 30 30 30

Fluazinam -- -- 0.02 -- 2 --

Fludioxonil 30 -- 30 10 30 --

Fluridone -- -- 0.1 -- 0.1 --

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

Imazethapyr -- -- 0.1 -- 0.1 --

Imidacloprid 3.5 -- 3.5 2 3.5 --

Indoxacarb 14 -- 14 7 14 15

Iprodione -- -- 25 10 25 25

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

Mancozeb -- -- 3.5 10 18 --

Mandipropamid 20 25 20 25 20 25

Maneb -- -- 10 10 10 --

Metalaxyl 5 -- 5 2 5 --

Metaldehyde -- -- 1.73 -- 1.73 --

Methamidophos -- -- 1 -- -- --

Methomyl -- -- 5 0.2 5 0.2

Methoxyfenozide 30 -- 30 15 30 30

Mevinphos -- -- 0.5 -- 0.5 --

Naled -- -- 1 -- 1 --

Oxydemeton-methyl -- -- 2 -- -- --
136

Purslane, 

Winter (ppm)

Lettuce, Head 

(ppm)

Lettuce, Leaf 

(ppm)

Compound US Codex US Codex US Codex

Paraquat dichloride -- -- 0.05 0.07 0.05 0.07

Permethrin 20 -- 20 2 20 --

Phosphine -- -- 0.01 -- 0.01 --

Propamocarb 

hydrochloride

-- -- 50 100 90 100

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

Pyraclostrobin 29 -- 29 2 29 --

Quinoxyfen -- -- 7 8 19 20

Spinetoram 8 -- 8 10 8 10

Spinosad 8 10 8 10 8 10

Spirotetramat 9 7 9 7 9 7

Tebufenozide 10 10 10 10 10 10

Table 47 Tolerances established on Leafy Vegetables for winter purslane, head lettuce and 

leaf lettuce (FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that 

shading indicates a crop group tolerance).

Purslane, 

Winter (ppm)

Lettuce, Head 

(ppm)

Lettuce, Leaf 

(ppm)

Compound US Codex US Codex US Codex

Thiobencarb -- -- 0.2 -- 0.2 --

Tralomethrin -- -- 1 -- 3 --

Zeta-Cypermethrin 10 0.7 10 0.7 10 0.7

Table 48. Tolerances established on Leafy Vegetables for radicchio, spinach, and New 

Zealand spinach (FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that 

shading indicates a crop group tolerance). 

Radicchio 

(ppm)

Spinach (ppm) Spinach, New 

Zealand (ppm)

Compound US Codex US Codex US Codex

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

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

Bifenthrin -- -- 0.2 -- -- --

Boscalid 60 -- 60 30 60 30

Buprofezin 6 -- 35 -- 35 --

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

Chlorantraniliprole 13 -- 13 20 13 20

Clopyralid -- -- 5 -- -- --

Cyazofamid -- -- 9 -- -- --

Cycloate -- -- 0.05 -- -- --
137

Radicchio 

(ppm)

Spinach (ppm) Spinach, New 

Zealand (ppm)

Compound US Codex US Codex US Codex

Cyprodinil 30 -- -- -- 30 --

Desmedipham -- -- 6 -- -- --

Diazinon -- -- 0.7 0.5 -- --

Endosulfan -- -- 2 -- -- --

Famoxadone 25 -- 50 -- 25 --

Fenhexamid 30 -- -- -- 30 --

Flonicamid 4 -- 9 -- 4 --

Fludioxonil 30 -- -- -- 30 --

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

Table 48. Tolerances established on Leafy Vegetables for radicchio, spinach, and New 

Zealand spinach (FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that 

shading indicates a crop group tolerance). 

Radicchio 

(ppm)

Spinach (ppm)

Spinach, New 

Zealand

(ppm)

Compound US Codex US Codex US Codex

Malathion 8 -- 8 3 8 --

Mandipropamid 20 -- 20 25 20 25

Metalaxyl 5 -- 10 2 5 --

Metalaxyl-M 

(Mefenoxam)

-- -- 10 -- -- --

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

Mevinphos -- -- 1 -- -- --

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

Myclobutanil 9 -- -- -- 9 --

Permethrin 20 -- 20 2 20 --

Phenmedipham -- -- 4 -- -- --

Propyzamide 2 -- -- -- -- --

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

Spinosad 8 -- 8 10 8 10

Spirotetramat 9 -- 9 7 9 7

Tebufenozide 10 -- 10 10 10 10

Triflumizole 35 -- -- -- 35 --

Zeta-Cypermethrin 10 -- 10 0.7 10 0.7

Table 49. Tolerances established on Leafy Vegetables for vine spinach, edible leaved 

chrysanthemum, and garland chrysanthemum (FASonline: mrldatabase.com; tolerances 

as of April 19, 2011; note that shading indicates a crop group tolerance). 
138

Spinach, Vine 

(ppm)

Chrysanthemu

m, Edible 

Leaved (ppm)

Chrysanthemum,

Garland (ppm)

Compound US Codex US Codex US Codex

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

Boscalid 60 30 60 30 60 30

Chlorantraniliprole 13 20 13 20 13 20

Mandipropamid 20 25 20 25 20 25

Spinosad 8 10 8 10 8 10

Spirotetramat 9 7 9 7 9 7

Tebufenozide 10 10 10 10 10 10

Zeta-Cypermethrin 10 0.7 10 0.7 10 0.7

Table 50. Tolerances established on Leafy Vegetables for Orach and fresh parsley

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates 

a crop group tolerance). 

Orach (ppm) Parsley, fresh (ppm)

Compound US Codex US Codex

Azinphos-methyl -- -- 5 --

Azoxystrobin 30 -- 30 70

Boscalid 60 30 60 --

Carbaryl -- -- 22 --

Chlorantraniliprole 13 20 13 --

Cyprodinil 30 -- 35 --

Diazinon -- -- 0.75 --

Fluridone -- -- 0.1 --

Linuron -- -- 0.25 --

Mandipropamid 20 25 20 --

Methomyl -- -- 6 --

Table 50. Tolerances established on Leafy Vegetables for Orach and fresh parsley

(FASonline: mrldatabase.com; tolerances as of April 19, 2011; note that shading indicates 

a crop group tolerance). 

Orach (ppm) Parsley, fresh 

(ppm)

Compound US Codex US Codex

Prometryn -- -- 0.6 --

Propiconazole -- -- 13 --

Spinosad 8 10 8 --

Spirotetramat 9 7 9 --

Tebufenozide 10 10 10 --

Zeta-Cypermethrin 10 0.7 10 --
139

Table 51. Tolerances established on Brassica Leafy Vegetables for arugula, upland cress, 

and Chinese broccoli (FASonline: mrldatabase.com; tolerances as of April 20, 2011; note 

that shading indicates a crop group tolerance)

Arugula (ppm) Cress, Upland 

(ppm)

Broccoli, 

Chinese (ppm)

Compound US Codex US Codex US Codex

Acetamiprid 3 -- 3 -- 1.2 --

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

Azoxystrobin 30 -- 30 70 3 5

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

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

Bifenthrin -- -- -- -- 0.6 --

Boscalid 60 30 60 -- 3 5

Buprofezin 35 -- 35 -- 12 --

Carbaryl -- -- -- -- 10 --

Chlorantraniliprole 13 20 13 -- 4 --

Chlorothalonil -- -- -- -- 5 --

Chlorpyrifos -- -- -- -- 1 --

Clopyralid -- -- -- -- 2 --

Clothianidin 3 -- 3 -- 1.9 --

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

Cyazofamid -- -- -- -- 1.2 --

Cyfluthrin 6 -- 6 -- 2.5 --

Cypermethrin -- -- -- -- 2 1

Cymoxanil 19 -- 19 -- -- --

Cyprodinil 30 -- 30 -- 1 --

Cyromazine 7 -- 7 -- 1 --

DCPA -- -- -- -- 5 --

Diazinon -- -- -- -- 0.7 --

Difenoconazole -- -- -- -- 1.9 --

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

Dimethomorph -- -- -- -- 2 --

Dinotefuran 5 -- 5 -- 1.4 --

Disulfoton -- -- -- -- 0.75 0.5

Emamectin 0.1 -- 0.1 -- 0.05 --

Endosulfan -- -- -- -- 3 --

Esfenvalerate -- -- -- -- 1 --

Famoxadone 25 -- 25 -- -- --

Fenamidone 60 -- 60 -- 5 --

Fenhexamid 30 -- 30 -- -- --

Fenpropathrin -- -- -- -- 3 --

Flonicamid 4 -- 4 -- 1.5 --

Fluazinam -- -- -- -- 0.01 --

Flubendiamide 11 -- 11 -- 3 --

Fludioxonil 30 -- 30 -- 2 --

Fluopicolide 25 -- 25 -- 5 2
140

Table 51. Tolerances established on Brassica Leafy Vegetables for arugula, upland cress, 

and Chinese broccoli (FASonline: mrldatabase.com; tolerances as of April 20, 2011; note 

that shading indicates a crop group tolerance)

 

Arugula (ppm) Cress, Upland 

(ppm)

Broccoli, 

Chinese (ppm)

Compound US Codex US Codex US Codex

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

Flutolanil -- -- -- -- 0.1 --

Fosetyl-Al 100 -- 100 -- 60 --

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

Iprodione -- -- -- -- 25 --

Mancozeb -- -- -- -- 7 --

Mandipropamid 20 25 20 -- 3 --

Maneb -- -- -- -- 10 --

Metalaxyl 5 -- 5 -- 2 --

Metaldehyde -- -- -- -- 2.5 --

Methomyl -- -- -- -- 3 --

Methoxyfenozide 30 -- 30 -- 7 --

Mevinphos -- -- -- -- 1 --

Myclobutanil 9 -- 9 -- -- --

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

Napropamide -- -- -- -- 0.1 --

Novaluron -- -- -- -- 0.5 --

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

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

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

Pendimethalin -- -- -- -- 0.1 --

Pentachloronitrobenzene -- -- -- -- 0.1 --

Permethrin 20 -- 20 -- 2 --

Pymetrozine 0.6 -- 0.6 -- 0.5 --

Pyraclostrobin 29 -- 29 -- 5 0.1

Pyridalyl 20 -- 20 -- 3.5 --

Pyridate -- -- -- -- 0.03 --

Pyriproxyfen 3 -- 3 -- 0.7 --

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

Sethoxydim 4 -- 4 -- 5 --

Spinetoram 8 -- 8 -- 2 --

Spinosad 8 10 8 -- 2 2

Spiromesifen 12 -- 12 -- 2 --

Spirotetramat 9 7 9 -- 2.5 1

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

Tebufenozide 10 10 10 -- 5 --

Thiamethoxam 4 -- 4 -- 4.5 --

Thiodicarb 35 -- 35 -- 7 --

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

Triflumizole 35 -- 35 -- 8 --

Trifluralin -- -- -- -- 0.05 --

Zeta-Cypermethrin 10 0.7 10 -- 2 1
141

Table 52. Tolerances established on Brassica Leafy Vegetables for broccoli raab, Chinese 

cabbage, bok choy, and kale (FASonline: mrldatabase.com; tolerances as of April 20, 

2011; note that shading indicates a crop group tolerance).

Broccoli, Raab 

(ppm)

Cabbage, 

Chinese, Bok 

Choy (ppm)

Kale (ppm)

Compound US Codex US Codex US Codex

Boscalid 18 30 18 30 18 30

Chlorantraniliprole 11 20 11 20 11 20

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

Cypermethrin 14 0.7 14 0.7 14 0.7

Diazinon 0.7 -- 0.7 -- 0.7 0.05

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

Endosulfan -- -- -- -- 2 --

Esfenvalerate -- -- 1 -- -- --

Fluridone 0.1 -- -- -- 0.1 --

Mandipropamid 25 25 25 25 25 25

Maneb -- -- 10 -- 10 15

Table 52. Tolerances established on Brassica Leafy Vegetables for broccoli raab, Chinese 

cabbage, bok choy, and kale (FASonline: mrldatabase.com; tolerances as of April 20, 

2011; note that shading indicates a crop group tolerance).

Broccoli, Raab 

(ppm)

Cabbage, 

Chinese, Bok 

Choy (ppm)

Kale (ppm)

Compound US Codex US Codex US Codex

Methomyl 0.2 -- 5 -- 6 --

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

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

Paraquat dichloride 0.05 0.07 0.05 0.07 0.05 0.07

Pentachloronitrobenzene -- -- -- -- 0.2 --

Phosphine -- -- 0.01 -- -- --

Spinosad 10 10 10 10 10 10

Spirotetramat 8 7 8 7 8 7

Tebufenozide 10 10 10 10 10 10

Zeta-Cypermethrin 14 0.7 14 0.7 14 0.7

Table 53. Tolerances established on Brassica Leafy Vegetables (for mizuna, mustard 

greens, and radish tops (FASonline: mrldatabase.com; tolerances as of April 20, 2011; 

note that shading indicates a crop group tolerance)

Mizuna (ppm) Mustard

Greens (ppm)

Radish, Tops 

(ppm)

Compound US Codex US Codex US Codex

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

Acetamiprid 1.2 -- 1.2 -- -- --

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

Azoxystrobin 25 -- 25 -- 50 --

Bensulide 0.15 -- 0.15 -- -- --

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

Bifenthrin 3.5 -- 3.5 -- 4.5 --
142

Mizuna (ppm) Mustard

Greens (ppm)

Radish, Tops 

(ppm)

Compound US Codex US Codex US Codex

Boscalid 18 30 18 30 -- --

Carbaryl 10 -- 10 -- 75 --

Chlorantraniliprole 11 20 11 20 -- --

Chlorpyrifos 1 -- 1 -- -- --

Clethodim 3 -- 3 -- 0.7 --

Clopyralid 5 -- 5 -- -- --

Clothianidin 1.9 -- 1.9 -- -- --

Cyazofamid 12 -- 12 -- -- --

Cyfluthrin 7 -- 7 -- -- --

Cypermethrin 14 0.7 14 0.7 -- --

Cyromazine 10 -- 10 10 -- --

DCPA 5 -- 5 -- 15 --

Deltamethrin -- -- -- -- 4 2

Diazinon 0.7 -- 0.7 -- -- --

Difenoconazole 35 -- 35 -- -- --

Diflubenzuron 9 -- 9 -- -- --

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

Dimethoate 2 -- 2 -- -- --

Dimethomorph 20 -- 20 -- -- --

Dinotefuran 15 -- 15 -- -- --

Emamectin 0.05 -- 0.05 -- -- --

Endosulfan -- -- 2 -- -- --

Esfenvalerate -- -- 5 -- 3 --

Fenamidone 55 -- 55 -- -- --

Flonicamid 16 -- 16 -- 16 --

Fluazinam 0.01 -- 0.01 -- -- --

Flubendiamide 25 -- 25 -- -- --

Fludioxonil 10 -- 10 10 30 --

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

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

Flutolanil 0.1 -- 0.1 -- -- --

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

Imidacloprid 3.5 -- 3.5 -- 4 5

Indoxacarb 12 -- 12 -- -- --

Iprodione -- -- 15 -- -- --

Malathion 8 -- 8 2 -- --

Table 53. Tolerances established on Brassica Leafy Vegetables (for mizuna, mustard 

greens, and radish tops (FASonline: mrldatabase.com; tolerances as of April 20, 2011; 

note that shading indicates a crop group tolerance).

Mizuna (ppm) Mustard 

Greens (ppm)

Radish, Tops 

(ppm)

Compound US Codex US Codex US Codex

Mandipropamid 25 25 25 25 -- --

Maneb -- -- 10 -- -- --

Metalaxyl 0.1 -- 5 -- 15 --

Metaldehyde 2.5 -- 2.5 -- -- --
143

Mizuna (ppm) Mustard 

Greens (ppm)

Radish, Tops 

(ppm)

Compound US Codex US Codex US Codex

Methomyl 6 -- 6 -- -- --

Methoxyfenozide 30 -- 30 30 30 7

Napropamide 0.1 -- 0.1 -- -- --

Novaluron 25 -- 25 -- -- --

Paraquat dichloride 0.05 0.07 0.05 0.07 -- --

Pentachloronitrobenzene -- -- 0.2 -- -- --

Pymetrozine 0.25 -- 0.25 -- -- --

Pyraclostrobin 16 -- 16 -- 16 20

Pyridalyl -- -- 30 -- -- --

Pyriproxyfen 2 -- 2 -- 2 --

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

Sethoxydim 5 -- 5 -- 4.5 --

Spinosad 10 10 10 10 10 10

Spiromesifen 12 -- 12 -- -- --

Spirotetramat 8 7 8 7 -- --

Sulfentrazone 0.4 -- 0.4 -- -- --

Tebuconazole 2.5 -- 2.5 -- -- --

Tebufenozide 10 10 10 10 -- --

Thiamethoxam 3 -- 3 -- 0.8 --

Trifloxystrobin -- -- -- -- 10 --

Triflumizole 40 -- 40 -- -- --

Zeta-Cypermethrin 14 0.7 14 0.7 -- --

Table 54. Tolerances established on Brassica Leafy Vegetables for rape greens, rutabaga, 

tops, and collards (FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that 

shading indicates a crop group tolerance)

Rape Greens 

(ppm)

Rutabaga, 

Tops (ppm)

Collards (ppm) 

Compound US Codex US Codex US Codex

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

Acetamiprid 1.2 -- -- -- 1.2 --

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

Azoxystrobin 25 -- 50 -- 25 --

Bensulide 0.15 -- -- -- 0.15 --

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

Bifenthrin 3.5 -- -- -- 3.5 --

Boscalid 18 30 -- -- 18 30

Carbaryl 10 -- 75 -- 10 --

Chlorantraniliprole 11 20 -- -- 11 20

Chlorpyrifos 1 -- -- -- 1 --

Clethodim 3 -- -- -- 3 --

Clothianidin 1.9 -- -- -- 1.9 --

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

Cyazofamid 12 -- -- -- 12 --

Cyfluthrin 7 -- -- -- 7 --
144

Rape Greens 

(ppm)

Rutabaga, 

Tops (ppm)

Collards (ppm) 

Compound US Codex US Codex US Codex

Cypermethrin 14 0.7 -- -- 14 0.7

Cyprodinil 10 -- 10 -- 10 --

Cyromazine 10 -- -- -- 10 --

DCPA 5 -- -- -- 5 --

Diazinon 0.7 -- -- -- 0.7 0.05

Difenoconazole 35 -- -- -- 35 --

Diflubenzuron 9 -- -- -- 9 --

Dimethenamid 0.1 -- 0.1 -- -- --

Dimethomorph 20 -- -- -- 20 --

Dinotefuran 15 -- -- -- 15 --

Emamectin 0.05 -- -- -- 0.05 --

Endosulfan -- -- -- -- 2 --

Esfenvalerate -- -- -- -- 3 --

Fenamidone 55 -- -- -- 55 --

Flonicamid 16 -- -- -- 16 --

Fluazinam 0.01 -- -- -- 0.01 --

Flubendiamide 25 -- -- -- 25 --

Fludioxonil 10 -- 30 -- 10 --

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

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

Flutolanil 0.1 -- -- -- 0.1 --

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

Imidacloprid 3.5 -- 4 -- 3.5 --

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

Indoxacarb 12 -- -- -- 12 --

Malathion 8 -- -- -- 8 --

Mandipropamid 25 25 -- -- 25 25

Maneb -- -- -- -- 10 15

Table 54. Tolerances established on Brassica Leafy Vegetables for rape greens, rutabaga, 

tops, and collards (FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that 

shading indicates a crop group tolerance).

Rape Greens 

(ppm)

Rutabaga, 

Tops (ppm)

transferred to 

proposed crop 

subgroup 4C

Collards (ppm) 

Compound US Codex US Codex US Codex

Metalaxyl 0.1 -- 15 -- 0.1 --

Metaldehyde 2.5 -- -- -- 2.5 --

Methomyl 6 -- -- -- 6 --

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

Napropamide 0.1 -- -- -- 0.1 --

Novaluron 25 -- -- -- 25 --

Paraquat dichloride 0.05 0.07 -- -- 0.05 0.07

Pentachloronitrobenzene -- -- -- -- 0.2 --

Permethrin -- -- -- -- 15 5

Pymetrozine 0.25 -- -- -- 0.25 --
145

Rape Greens 

(ppm)

Rutabaga, 

Tops (ppm)

transferred to 

proposed crop 

subgroup 4C

Collards (ppm) 

Compound US Codex US Codex US Codex

Pyraclostrobin 16 -- 16 -- 16 1

Pyridate -- -- -- -- 0.03 --

Pyriproxyfen 2 -- 2 -- 2 --

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

Sethoxydim 5 -- -- -- 5 --

Spinosad 10 10 10 10 10 10

Spiromesifen 12 -- -- -- 12 --

Spirotetramat 8 7 -- -- 8 7

Sulfentrazone 0.4 -- -- -- 0.4 --

Tebuconazole 2.5 -- -- -- 2.5 --

Tebufenozide 10 10 -- -- 10 10

Thiamethoxam 3 -- -- -- 3 --

Triflumizole 40 -- -- -- 40 --

Zeta-Cypermethrin 14 0.7 -- -- 14 0.7

Table 55. Tolerances established on Brassica Leafy Vegetables (for cress, garden cress, 

and watercress (FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that 

shading indicates a crop group tolerance).

Cress (ppm) Cress, Garden 

(ppm)

Watercress (ppm)

Compound US Codex US Codex US Codex

Abamectin 0.1 -- 0.1 -- -- --

Acetamiprid 3 -- 3 -- -- --

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

Azoxystrobin 30 -- 30 -- 3 --

Bensulide 0.15 -- 0.15 -- -- --

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

Boscalid 60 30 60 30 -- --

Buprofezin 35 -- 35 -- -- --

Captan 0.05 -- 0.05 -- -- --

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

Chlorantraniliprole 13 20 13 20 -- --

Clethodim 2 -- 2 -- -- --

Clothianidin 3 -- 3 -- -- --

Cyfluthrin 6 -- 6 -- -- --

Cymoxanil 19 -- 19 -- -- --

Cyprodinil 30 -- 30 -- 20 --

Cyromazine 7 -- 7 -- -- --

Diazinon -- -- -- -- 0.05 --

Dinotefuran 5 -- 5 -- -- --

Emamectin 0.1 -- 0.1 -- -- --

Endosulfan -- -- -- -- 2 --
146

Cress (ppm) Cress, Garden 

(ppm)

Watercress (ppm)

Compound US Codex US Codex US Codex

Famoxadone 25 -- 25 -- -- --

Fenamidone 60 -- 60 -- -- --

Fenhexamid 30 -- 30 -- -- --

Flonicamid 4 -- 4 -- -- --

Flubendiamide 11 -- 11 -- --

Fludioxonil 30 -- 30 -- 7 10

Fluopicolide 25 -- 25 -- -- --

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

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

Indoxacarb 14 -- 14 -- -- --

Malathion 8 -- 8 -- 0.2 --

Mandipropamid 20 25 20 25

Metalaxyl 5 -- 5 --

Metaldehyde -- -- -- -- 3.2 --

Methomyl -- -- -- -- 0.2 --

Methoxyfenozide 30 -- 30 -- -- --

Myclobutanil 9 -- 9 -- -- --

Permethrin 20 -- 20 -- 5 --

Pymetrozine 0.6 -- 0.6 -- -- --

Table 55. Tolerances established on Brassica Leafy Vegetables (continued)

(FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that shading indicates 

a crop group tolerance)

Cress (ppm) Cress, Garden 

(ppm)

Watercress (ppm)

Compound US Codex US Codex US Codex

Pyraclostrobin 29 -- 29 -- -- --

Pyridalyl 20 -- 20 -- -- --

Pyriproxyfen 3 -- 3 -- 2 --

Sethoxydim 4 -- 4 -- -- --

Spinetoram 8 -- 8 -- 8 --

Spinosad 8 10 8 10 8 10

Spiromesifen 12 -- 12 -- -- --

Spirotetramat 9 7 9 7 -- --

Tebufenozide 10 10 10 10 -- --

Thiamethoxam 4 -- 4 -- -- --

Thiodicarb 35 -- 35 -- -- --

Triflumizole 35 -- 35 -- -- --

Zeta-Cypermethrin 10 0.7 10 0.7 -- --
147

Table 56A. Tolerances established on Leaves of Root and Tuber Vegetables (Human Food)

includes garden beet tops, cassava leaves, and chicory tops (FASonline: 

mrldatabase.com; tolerances as of April 20, 2011; note that shading indicates a crop group 

tolerance).

Beet, Garden, 

Tops (ppm) Cassava, 

Leaves (ppm)

Chicory, Tops 

(ppm)

Compound US Codex US Codex US Codex

Bifenthrin 15 -- -- -- -- --

Clopyralid 3 -- -- -- -- --

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

Desmedipham 1 -- -- -- -- --

Diazinon 0.7 -- -- -- -- --

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

EPTC 0.5 -- -- -- -- --

Ethofumesate 5 -- -- -- -- --

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

Indoxacarb 6 -- -- -- -- --

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

Metalaxyl 0.1 -- 15 -- 15 --

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

Phenmedipham 0.2 -- -- -- -- --

Propiconazole 5.5 -- -- -- -- --

Pyrazon 7 -- -- -- -- --

Spinosad 10 10 10 10 10 10

Tebuconazole 7 -- -- -- -- --

Table 56B Tolerances established on Leaves of Root and Tuber Vegetables (Human Food)

for salsify tops (FASonline: mrldatabase.com; tolerances as of April 20, 2011; note that 

shading indicates a crop group tolerance).

Salsify, Tops (ppm)

Compound US Codex

2,4-D 0.1 --

Azoxystrobin 50 --

Captan 0.05 --

Carbaryl 75 --

Carfentrazone-ethyl 0.1 --

Cyprodinil 10 --

d-Phenothrin 0.01 --

Ethofumesate -- --

Fludioxonil 30 --

Fluopicolide 15 --

Fluridone 0.1 --

Glyphosate 0.2 --
148

Salsify, Tops (ppm)

Compound US Codex

Imidacloprid 4 --

Malathion 8 --

Metalaxyl 15 --

Methomyl 0.2 --

Methoxyfenozide 30 --

Phosphine 0.01 --

Pyraclostrobin 16 --

Pyriproxyfen 2 --

Spinetoram 10 --

Spinosad 10 10

Trifluralin 0.05 --

Selection of representative commodities should be based on a representative 

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

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

problems and edible portion to the related commodities within a group or subgroup. 

Based on these criteria, three representative commodities are proposed (head lettuce, leaf 

lettuce and spinach) for Subgroup 4A; one representative commodity (mustard greens or 

kale) is proposed for Subgroup 4B and two representative commodities (garden beet, tops

and sweet potato leaves) are proposed for Subgroup 4C. The majority of tolerances 

established on Leafy Vegetables, Brassica Leafy Vegetables and Leaves of Root and 

Tuber crops (human food) are based on the established crop groups.

A comparison of established tolerances on the leafy vegetable commodities also 

supports that residue levels will be similar between members of the leafy greens except 

Brassica crop group (See Table 38). The proposed representative commodities also cover 

over 93% of the total leafy vegetable harvested acres in the U.S., and they also tend to be 

an equal or more conservative estimate of tolerances and potential residues. Head lettuce 

accounts for 43 % of the acres and leaf lettuce 37 % (includes Romaine lettuce), spinach 

(rep for subgroup 4A accounts for 11 %, and mustard greens or kale for 3 %. These 

commodities have a long regulatory history as being representative commodities for Crop 

groups 4 and 5. For example, head and leaf lettuce and spinach are representative 

commodities for the current crop group 4 as well as crop subgroup 4A, and mustard 

greens is the representative commodity for the current Brassica leaf greens subgroup 5B. 

For Crop subgroup 5B comparison of tolerances for mustard greens and kale are the same. 

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

tolerances. Based on the existing tolerances shown in Tables 39, 42, and 43 for crop 

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

Leafy Brassica greens (Table 43) are closer to the levels of the same chemical found in 

Subgroup 4A Leafy Greens (Table 39) than those of Subgroup 5A Brassica Head and 

Stem Vegetables (Table 42). Comparing similar pesticides, the Brassica head and stem 

vegetables are significant lower than the Brassica leafy greens subgroup 4A (Tables 57A 

and 57B). Moving the members of the Brassica Leafy Vegetables into group 4 would 
149

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

proposed move has received support from members of the ICGCC, particularly due to the 

recent practice of growing Brassica and non-Brassica leafy vegetables together for “baby

greens” and salad mixes. 

Table 57A. Comparison of tolerances between Crop Subgroup 4A (Leafy greens), 

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

Existing tolerances by subgroup

Subgroup:

Chemical: 4A 5B 5A

Cyprodinil 30 10 1

Fludioxonil 30 10 2

Methoxyfenozide 30 30 7

Spiromesifen 12 12 2

Tebufenozide 10 10 5

Triflumazole 35 40 8

Table 57B. Comparison of tolerances between Crop Subgroup 4A (Leafy greens), 

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

Comparision of subgroup tolerances between leafy

vegetables and Brassica vegetables

0

5

10

15

20

25

30

35

40

45

Cyprodinil

Fludioxonil

Methoxyfenozide

SpiromesifenTebufenozide

Triflumazole

Cyprodinil

Fludioxonil

Methoxyfenozide

SpiromesifenTebufenozide

Triflumazole

Cyprodinil

Fludioxonil

Methoxyfenozide

SpiromesifenTebufenozide

Triflumazole

4A 5B 5A

ppm

Moving the human food leaves of root and tuber crop group 2 into the leafy

vegetable group as a separate subgroup would also allow the amended leafy vegetable 
150

group 4 - 12 to contain all the leafy crops that are similar to the Codex leafy vegetable 

groups and would aid in harmonization. A comparison of tolerances for the same 

pesticides between crop group 2 and Crop group 4 (Table 44 and Table 38) sowed 14 

pesticides for both crop groups. In four cases the tolerances are the same and in five 

cases crop group 2 is higher than crop group 4, and similarly in five cases crop group 4 is 

higher than crop group 2. This supports the addition of garden beet tops to be a 

representative commodity for the amended crop group 4 in addition to head lettuce and 

leaf lettuce and spinach. Having these four representative commodities will adequately 

help in the establishment of crop group tolerances. Based on total U.S. acreage and 

geographic distribution , I do not recommend sweet potato, leaves to be an alternative 

representative commodity with beet, garden, tops or leaves (garden beet tops or leaves) 

and the garden beet leaves can adequately represent the members of the proposed leaves 

of root and tuber subgroup 4C (Table 46). We expect that all proposed members of the 

amended leafy vegetable group will have similar residue levels based on similarities of 

the raw agricultural commodities (RAC’s), cultural practices, and pest problems. 

Based on existing tolerances in 40 CFR and the USDA FAS MRLdatabase, a 

comparison of these tolerances for the various representative commodities is listed in 

Table 45 – 56) for the U.S. and Codex MRL’s. For head lettuce and leaf lettuce (Table 

46) Codex MRL’s are similar to the established U.S. tolerances for dimethomorph, 

fenhexamid, maneb, and tebufenozide. Some of the MRL’s are higher for Codex than the 

U.S. such as boscalid, chlorantraniliprole, maneb, mandipropamid, paraquat, 

propamocarb hydrochloride, Spinetoram, and Spinosad. On the other hand, some of the 

MRL’s are higher for the U.S. than Codex such as azoxystrobin, fludioxonil, methomyl, 

methoxyfenozide, permethrin, pyraclostrobin, and spirotetramat. 

Therefore, I recommend ChemSAC approve hhead lettuce, leaf lettuce, spinach,

mustard greens or kale, and beet, garden, leaves as representative commodities for the 

Leafy Vegetable crop group, and crop subgroup 4A-12 Leafy Vegetables except Brassica 

crop group will have hhead lettuce, leaf lettuce, and spinach as the representative 

commodities which are the same as the current leafy vegetable crop subgroup 4A (Leafy

greens subgroup). The current crop subgroup 5B Leafy Brassica greens will be 

transferred to crop subgroup 4B and have mustard greens or kale as representative 

commodities. Crop subgroup 4C will becomes the edible leaves of root and tuber 

subgroup and distinguish itself from the current Crop group 2 which will become the 

animal feed leaves of root and tuber vegetables group.

REQUIRED NUMBER OF CROP FIELD TRIALS FOR THE LEAFY 

VEGETABLE CROP GROUP 4 AND COMPARISON OF EPA CROP 

PRODUCTION REGIONS WITH THE NAFTA CROP PRODUCTION REGIONS:

A reevaluation of crop production data from the 2007 USDA Agricultural Census 

shows that the amended Leafy vegetable crop group 4 will not require additional field 
151

trials even though the acreage for the group decreased from 1991 to 2007 (EPA OPPTS 

860.1500) for almost all the commodities. The only exceptions were Chinese cabbage 

which increased from 8,700 A to 11,480 A, leaf lettuce which increased from 51,000 to 

58,861 A, and spinach which increased from 36,000 A to 44,071 A during this time. 

However, the number of field trials for the group would remain the same since the acres 

haven’t increased enough to trigger more field trials. This number and distribution of the 

crop field trials are shown in Table 58. However, the field trial regions may have 

changed and would be updated by a future HED ChemSAC workgroup. If a crop group 

tolerance is being pursued the number of field trials for the individual commodities 

cabbage and broccoli or cauliflower may be reduced from 29 to 23, depending which 

field trial sampling scenario is followed (Table 58). Location of the field trial production 

regions for the proposed leafy vegetables is listed in Table 59, the Leafy Brassica Greens 

Subgroup in Table 60, and the Leaves of Root and Tuber Group in Table 61. The most 

common residue field trial region for the leafy vegetable commodities is Region 10. 

Table 58. EPA Crop Production Regions Suggested Distribution of the 

Leafy Vegetable Crop Field Trials > 3 for Both the Representative Commodities 

and other Commodities in the Crop Group based on Current EPA Guidelines 

(OPPTS 860.1500) 

Commodity Field 

Trials 

#

Region 

# 1

Region 

# 2

Region 

# 3

Region 

#4

Region 

#5

Region 

#6

Region 

#9

Region 

# 10

Lettuce, 

head*

 8 1* 1* 1 6

Lettuce, 

leaf*

 6 1* 1* 1 4

Spinach* 8 1 2 2 1 2

Mustard 

greens*

 8 2 1 1 1 1 2

Kale 3 1 1 1

Total** 22 or 

30 

2 or 3* 3 or 4* 1 or 

2**

1 1 2 1 12 or 

15

 For lettuce one trial in either Region 1 or 2.

 Representative commodities are: had and leaf lettuce, Mustard greens, and 

Spinach. 

** Total for a Crop Group tolerance.

Table 59. EPA Crop Production Regions for the Leafy Vegetable Crops. 

[Representative Commodities (*) for the Crop Group.

Commodity** 1 2 3 4 5 6 7 8 9 10 11 12 13

Amaranth, leafy X X X X X X X X X X X X X

Amaranth, Chinese X X X X X

Aster, Indian X

Blackjack X X X X X X X X X X X X
152

Commodity** 1 2 3 4 5 6 7 8 9 10 11 12 13

Cat’s Whiskers X X X X X X X

Cham-chwi X X

Chervil X X X X X X X

Chilipin X

Chrysanthemum, 

edible-leaved

X X X X X X X X

Cilantro. Fresh 

leaves

X X X X X X X X

Corn salad X X X X X X X X X

Cosmos X X

Dandelion X X X X X X X X X X X X X

Dock X X X X X X X X X X X X

Dol-nam-mul X X X X X

Ebolo X X

Endive X X X X X

Escarole X X X X X

Fameflower X

Feather cockscomb X X X

Fern, edible X X X

Good King Henry X X X X

Huauzontle X X X X X X X X X X X X

Iceplant X X

Jute X X X X X X X X X

Lettuce, bitter X X

Lettuce, head X X

Lettuce, leaf X X X X X X X X X X X

Orach X X X X X X X X X X

Parsley X X X X X X X X X X X X X

Plantain, buckhorn X X X X X X X X X X X X X

Primrose, English

Purslane, Garden X X X X X X X X X X X X X

Purslane, Winter X X X X X X X X X

Radicchio

Sowthistle X X X X X X X X X X X X X

Spinach X X X X X X X X X X

Spinach, Malabar X X X X X X X X X X X X X

Swiss chard X X X X X X X X X

Tanier Spinach X

Violet, Chinese X X

* Representative commodities are almond and pecan.

** Commodities that are not representative commodities have field trial regions 

generally based on the USDA Plants Database, 2006. 
153

Table 60. EPA Crop Production Regions for the Leafy Brassica Greens Subgroup. 

[Representative Commodities (*) for the Crop Group.

Commodity** 1 2 3 4 5 6 7 8 9 10 11 12 13

Arugula X X X X X X X X X X X

Broccoli raab X X X

Chinese cabbage, 

bok choy

X X X X

Chinese broccoli X X

Cabbage, 

Abyssinian

X X X

Cabbage, Seakale X X

Collards X X X X X X X

Cress, garden X X X X X X X X X X X X X

Hanover salad X X X X X X X X X X X X X

Kale X X X X X

Maca X X

Mizuna X

Mustard greens X X X X X X X X X X X X X

Mustard, tuberous 

rooted Chinese

Radish, leaves X X X X X X X X X X X X X

Rape greens X X X X X X X X X X X X X

Rocket, wild X X X X X X X X X X

Rutabaga greens X X X X X

Shepherd’s purse X X X X X X X X X X X X X

Turnip greens X X X X X X X

Watercress X X X X X X X X X X X X X

* Representative commodities are almond and pecan.

** Commodities that are not representative commodities have field trial regions 

generally based on the USDA Plants Database, 2006. 

Table 61. EPA Crop Production Regions for the Leaves of Root and Tuber Group 2. 

[Representative Commodities (*) for the Crop Group.

Commodity** 1 2 3 4 5 6 7 8 9 10 11 12 13

Alexanders, leaves

Beet, garden, tops X X X X X X X X X

Bellflower, 

Chinese, leaves

X X

Cassava, leaves X X X X X

Chayote, leaves X X

Chicory, leaves X X X X X X X X X X X X X

Rampion, leaves X X

Salsify, black, 

leaves

X
154

Commodity** 1 2 3 4 5 6 7 8 9 10 11 12 13

Sweet potato, 

leaves

X X X X X X X X

Tanier, leaves X X X X

Taro, leaves X X X X X X

Ulluco, leaves X

Velvet plant, leaves X

Yam, leaves X X X

* Representative commodities are almond and pecan.

** Commodities that are not representative commodities have field trial regions 

generally based on the USDA Plants Database, 2006. 

Recently Canada has released a Regulatory Directive 2010-05 that will update 

their field trial requirements and will be implemented after December, 2011 

((http://www.hc-sc.gc.ca/cps-spc/pubs/pest/_pol-guide/dir2010-05/index-eng.php .

The Canadian revisions are shown in Table 62. Implications of these field trial regions 

and the U.S. field trial regions should be discussed with a separate ChemSAC workgroup. 

Table 62. Canada Revisions to Residue Chemistry Crop Field Trial Requirements, 

December 21, 2010. Canada Regulatory Directive DIR 2010-05. (http://www.hcsc.gc.ca/cps-spc/pubs/pest/_pol-guide/dir2010-05/index-eng.php

Commodity Field 

Trials #

Region 

1A

Region 

5

Region 

5A

Region 

5B

Region 

12

Cabbage, Chinese 3 2 1

Lettuce 5 2 3

Spinach 3 2 1

Lettuce, greenhouse 4 2 1 1

Total -

The proposed number of field trials for the three crop subgroups would be for the 

Leafy green subgroup 4A 18 or 24 with head and leaf lettuce and spinach as required

representative commodities (Table 63). The proposed Brassica leafy greens Subgroup 

4B has 5 field trials with either mustard greens or kale as the representative commodity

and the Leaves of Root and Tuber Subgroup 4C has five trials for the representative 

commodity garden beets leaves.

Table 63. Number of Field Trials for Leafy Vegetable Commodities to Establish the 
155

Leafy green subgroup 4A; Brassica leafy greens Subgroup 4B; and Leaves of Root 

and Tuber Subgroup 4C, Respectively (OPPTS 860.1500).

Representative 

Commodity

Leafy greens 

Subgroup 4A

Brassica leafy 

greens Subgroup 

4B

Leaves of Root and 

Tuber Subgroup 4C

Lettuce, head 6 or 8** - -

Lettuce, leaf 6 or 8** - -

Spinach 6 or 8** - -

Mustard greens* - 5* -

Kale* - 5* -

Beet, garden, leaves - 5

Total 18 or 24** 5* 5

*Attachment 7. Methodology for Determining Number of Field Trials, in Appendix A 

of the EPA OPPTS 860.1500 Crop Field Trials. Mustard greens or kale the 

registrant/petitioner has the option of doing either commodity for the crop subgroup 

4B. 

** If a crop subgroup 4A is requested a 25 % reduction in the number of field trials i 

allowed. 

CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND EPA FOOD 

AND FEED COMMODITY VOCABULARY: See Table 64 Comparisons of Leafy 

Vegetable Crop Groups: Codex (010, 013, 017) and EPA (4, 5). (Data prepared by Dr’s. 

Yuen-Shaung NG, Bernard A. Schneider, US EPA November 9, 2011).

Another important aspect of crop grouping is the harmonization effort with the 

Codex Classification of Foods and Animal Feeds. Another important aspect of crop 

grouping is the harmonization effort with the Codex Classification of Foods and Animal 

Feeds. The proposed amended EPA crop group for Leafy vegetable crop have its 

proposed members included in Codex Leafy Vegetables Including Brassica Vegetables 

Group 013 (VL) or in the Brassica (Cole or cabbage) Vegetables, Head cabbages, 

Flowerhead Brassicas Group 010 (VB) which is somewhat confusing (Table 64). Codex 

also has separate codes for Brassica (Cole or cabbage) vegetables, Head cabbages, 

Flowerhead Brassicas (VB 40). Flowerhead Brassicas (includes Broccoli; Broccoli, 

Chinese; and Cauliflower (VB 42) as well as Leafy vegetables (VL 53) and Brassica 

Leafy vegetables (VL 54). Almost all of the commodities for the Leafy vegetable group

can be matched to the current commodity names in Codex, except for betel leaves, 

blackjack, goosefoot, mallow, papaya leaves, senna leaves, and sowthistle. Most of these 

commodities were previously rejected for various reasons in this report such as papaya 

leaves are not included because they grow from a tree. Codex uses multiple commodity

terms for the same commodity and refers to the preferred commodity, while EPA has the 

Food and Feed Commodity Vocabulary website that has many lookup terms that link to 

the preferred commodity term used for establishing tolerances/MRL. 
156

A revision of the Codex Classification is underway with consideration to include 

adding new commodities, creating subgroups, and selecting representative commodities. 

We continue to note that the current Codex crop group does not have representative 

commodities. A revision of the Codex Classification is underway with consideration to 

include adding new commodities, creating subgroups, and selecting representative 

commodities. The IR-4/EPA Crop Grouping Working Group and the International Crop 

Grouping Consulting Committee (ICGCC) are making every effort to cooperate with the 

Codex revision effort. The proposed Leafy vegetable group and the representative 

commodities proposed in this petition would facilitate the harmonization of the U.S. and 

the Codex crop classification systems. In the next proposed revision to the Codex 

Classification of Foods and Animal Feeds we would expect these changes to be 

considered as additions to their Leafy vegetable group in the harmonization effort that 

Bill Barney, USDA IR - 4 is coordinating with the Codex delegation. Therefore, this 

proposal will not only increase harmonization with the Canadian and NAFTA crop 

grouping system, but it is compatible with the international system of Codex. The Food 

Quality Protection Act of 1996 placed increased emphasis on using Codex MRLs in 

setting tolerances for pesticides in the U.S. 

Table 64. EPA/Codex Leafy Vegetable Crop Group Comparison. The Codex 

Group Name are Brassica Vegetables (010), Leafy Vegetables (013), and Stalk and 

Stem Vegetables (017) (Based on Ng and Schneider, November 9, 2011).

LETTER CODEX 

COMMODITY 

NUMBER

CODEX COMMODITY NAME

(* Proposed Commodity)

PROPOSED 

EPA PREFER COMMODITY 

NAME

AV 1051 FODDER BEET LEAVES OR TOPS BEET, FODDER, TOPS

AV 596 SUGAR BEET LEAVES OR TOPS BEET, SUGAR, TOPS

VB 405 KOHLRABI KOHLRABI

VL 460 AMARANTH AMARANTH, LEAFY

VL 4313 AMSOI, SEE INDIAN MUSTARD MUSTARD, SEED

VL 4315 ARRUGULA, SEE RUCOLA ARUGULA

VL 421 BALSAM PEAR LEAVES BALSAM PEAR

VL 4317 BEET LEAVES, SEE CHARD SWISS CHARD

VL 461 BETEL LEAVES NO EPA PREFER TERM

VL 4319 BITTER CUCUMBER LEAVES, SEE BALSAM PEAR 

LEAVES

BALSAM PEAR

VL 4321 BLACKJACK NO EPA PREFER TERM

VL 4323 BLEDO, SEE AMARANTH AMARANTH, LEAFY

VL 4325 BORECOLE, SEE KALE, CURLY KALE

VL 462 BOX THORN GOW KEE

VL 54 BRASSICA LEAFY VEGETABLES VEGETABLE, BRASSICA, 

LEAFY, GROUP

VL 4327 BROCCOLI RAAB BROCCOLI RAAB

VL 463 CASSAVA LEAVES CASSAVA, LEAVES

VL 4329 CELERY CABBAGE, SEE CHINESE CABBAGE CABBAGE, CHINESE, BOK 

CHOY

VL 4331 CELERY MUSTARD, SEE PAK-CHOI CABBAGE, CHINESE, BOK 

CHOY

VL 464 CHARD SWISS CHARD

VL 465 CHERVIL CHERVIL

VL 469 CHICORY LEAVES (GREEN AND RED CULTIVARS) CHICORY, TOPS
157

LETTER CODEX 

COMMODITY 

NUMBER

CODEX COMMODITY NAME

(* Proposed Commodity)

PROPOSED 

EPA PREFER COMMODITY 

NAME

VL 467 CHINESE CABBAGE, (TYPE PE-TSAI) CABBAGE, CHINESE, NAPA

VL 468 CHOISUM CABBAGE, CHINESE, BOK 

CHOY

VL 470 CORN SALAD CORN SALAD

Vl 4332 COLLARDS, SEE KALE COLLARDS

VL 510 COS LETTUCE LETTUCE, LEAF

VL 4333 COWSLIP, (AMERICAN, ENGLISH) SEE MARSH 

MARIGOLD

MARSHMARIGOLD

VL 472 CRESS, GARDEN CRESS, GARDEN

VL 4335 CRISPHEAD LETTUCE, SEE LETTUCE, HEAD LETTUCE, HEAD

VL 4337 CURLY KALE, SEE KALE, CURLY KALE

VL 4339 CUTTING LETTUCE, SEE LETTUCE, LEAF LETTUCE, LEAF

VL 474 DANDELION DANDELION, LEAVES

VL 475 DOCK DOCK

VL 476 ENDIVE ENDIVE

VL 4341 ENDIVE, BROAD OR PLAIN LEAVED, SEE ENDIVE ENDIVE

VL 4343 ENDIVE, CURLED, SEE ENDIVE ENDIVE

VL 4347 FENNEL, BULB, SEE GROUP 009 BULB 

VEGETABLES

FENNEL, FLORENCE, FRESH 

LEAVES AND STALK

VL 4345 FENNEL, SEE GROUP 027 HERBS FENNEL, SEED

VL 4349 GARDEN CRESS, SEE CRESS, GARDEN CRESS, GARDEN

VL 477 GOOSEFOOT NO EPA PREFER TERM

VL 4351 GOW KEE, SEE BOX THORN GOW KEE

VL 269 GRAPE LEAVES GRAPE, LEAVES

VL 478 INDIAN MUSTARD MUSTARD, SEED

VL 4353 JAMAICAN SORREL, SEE ROSELLE LEAVES ROSELLE

VL 479 JAPANESE GREENS, VARIOUS SPECIES, A.O. CHRYSANTHEMUM, EDIBLE 

LEAVED

VL 480 KALE (INCLUDING AMONG OTHERS: COLLARDS, 

CURLY KALE)

KALE

VL 4355 KALE, CURLY, SEE KALE KALE

VL 507 KANGKUNG WATER SPINACH, TOP

VL 481 KOMATSUMA MUSTARD SPINACH

VL 4357 LAMBS LETTUCE, SEE CORN SALAD CORN SALAD

VL 53 LEAFY VEGETABLES VEGETABLE, LEAFY, GROUP 

4

VL 482 LETTUCE, HEAD LETTUCE, HEAD

VL 483 LETTUCE, LEAF LETTUCE, LEAF

VL 4359 LETTUCE, RED, SEE LETTUCE, HEAD LETTUCE, HEAD

VL 484 MALLOW NO EPA PREFER TERM

VL 471 MARSH MARIGOLD MARSHMARIGOLD

VL 4361 MATRIMONY VINE, SEE BOX THORN GOW KEE

VL 485 MUSTARD GREENS MUSTARD GREENS

VL 4363 MUSTARD, INDIAN, SEE INDIAN MUSTARD MUSTARD, SEED

VL 4365 NAMENIA, SEE TURNIP GREENS TURNIP, GREENS

VL 486 NEW ZEALAND SPINACH SPINACH, NEW ZEALAND

VL 487 NIGHTSHADE, BLACK HUCKLEBERRY, GARDEN

VL 488 ORACH ORACH, LEAVES

VL 466 PAK-CHOI OR PAKSOI CABBAGE, CHINESE, BOK 

CHOY

VL 4367 PAK-TSAI, SEE CHINESE CABBAGE, (TYPE PETSAI)CABBAGE, CHINESE, NAPA

VL 337 PAPAYA LEAVES NO EPA PREFER TERM

VL 489 PEPPER LEAVES PEPPER LEAF, FRESH 

LEAVES
158

LETTER CODEX 

COMMODITY 

NUMBER

CODEX COMMODITY NAME

(* Proposed Commodity)

PROPOSED 

EPA PREFER COMMODITY 

NAME

VL 490 PLANTAIN LEAVES PLANTAIN, FRESH LEAVES

VL 4369 POKE-BERRY LEAVES, SEE POKEWEED POKEWEED, FRESH LEAVES

VL 491 POKEWEED POKEWEED, FRESH LEAVES

VL 492 PURSLANE PURSLANE, GARDEN

VL 493 PURSLANE, WINTER PURSLANE, WINTER

VL 494 RADISH LEAVES (INCLUDING RADISH TOPS) RADISH, TOPS

VL 495 RAPE GREENS RAPE GREENS

VL 4371 RED LEAVED CHICORY, SEE CHICORY LEAVES RADICCHIO

VL 446 ROSELLE LEAVES ROSELLE

VL 496 RUCOLA ARUGULA

VL 497 RUTABAGA GREENS RUTABAGA, TOPS

VL 498 SALSIFY LEAVES SALSIFY, BLACK, TOPS

VL 499 SEA KALE KALE, SEA

VL 500 SENNA LEAVES NO EPA PREFER TERM

VL 4373 SILVER BEET, SEE CHARD SWISS CHARD

VL 501 SOWTHISTLE NO EPA PREFER TERM

VL 502 SPINACH SPINACH

VL 4375 SPINACH BEET, SEE CHARD SWISS CHARD

VL 503 SPINACH, INDIAN SPINACH, VINE

VL 4377 SUGAR LOAF, SEE CHICORY LEAVES CHICORY, TOPS

VL 508 SWEET POTATO, LEAVES SWEET POTATO, LEAVES

VL 4379 SWISS CHARD, SEE CHARD SWISS CHARD

VL 504 TANNIA LEAVES TANIER, LEAVES

VL 505 TARO LEAVES TARO, LEAVES

VL 4381 TENDERGREEN, SEE TURNIP GREENS TURNIP, TOPS

VL 4383 TSAI SHIM, SEE CHOISUM CABBAGE, CHINESE, BOK 

CHOY

VL 4385 TSOI SUM, SEE CHOISUM CABBAGE, CHINESE, BOK 

CHOY

VL 506 TURNIP GREENS TURNIP, GREENS

VL 4387 VINE SPINACH, SEE SPINACH, INDIAN SPINACH, VINE

VL 4389 WATER SPINACH, SEE KANGKUNG WATER SPINACH

VL 473 WATERCRESS WATERCRESS

VL 4391 YAUTIA LEAVES, SEE TANNIA LEAVES TANIER, LEAVES

PREPARATION, FOOD FORMS, COOKING METHODS, SPECIFIC USES, 

MEDICINAL USES, FRUIT YIELDS, AND MARKETING STANDARDS FOR 

PROPOSED MEMBERS OF THE LEAFY VEGETABLE GROUP:

The members of the proposed amended Leafy vegetable crop group have many

similar food preparations, uses, and all are consumed fresh or consumed cooked or raw in 

various recipes including salads, stews, soups, and juices. They can be used fresh or in a 

dehydrated form depending upon their commodity. Some of these leafy vegetables have 

medicinal properties (Medicinal Use section Table 73). Some have ornamental landscape 

uses, plant extracts for medicinal uses, and uses as fiber crop. Detailed preparation and 

cooking methods for the leafy vegetables are listed in Table 65, the Brassica leafy
159

vegetables in Table 66, and the leaves of root and tuber crops in Table 67. The proposed 

members of the Leafy vegetable group may be used raw or cooked by boiling, used as a 

pot herb, made into sauces, steamed, pickled, a relish, scalloped, roasted, wine, frozen, 

canned, or as a condiment. Cooking ingredient equivalents for the leafy vegetables are 

listed in Table 68. For example one pound of mustard greens is equivalent to 6 to 7 cups 

of raw leaves or 1 1⁄2 cups of cooked leaves. Various weights and processed yield of the 

Leafy Vegetables in retail containers is listed in Table 69 and shows for example a bushel 

of kale weighs 18 pounds and one bushel equals 6 to 9 quarts canned kale or 12 to 18 

pints frozen.

Table 65. Preparation and Cooking Methods for the Leafy Vegetable Commodities:

Commodity Preparation for Cooking

Amaranth, leafy Occasionally very young leaves are eaten raw; otherwise fresh leaves are 

steamed, boiled, or sautéed. 

Amaranth, Chinese Leaves are used fresh, salted, or stewed. For food use varieties, leaves and 

young sprouts are eaten both cooked and fresh. 

Aster, Indian Plant is always cooked for culinary consumption. 

Blackjack Leaves are eaten fresh, cooked, or dried and ground into a powder for use 

later.

Cat’s Whiskers The leaves are valued as a nutritious bitter vegetable in Africa, parts of 

Southeast Asia, and the Caribbean. The leaves may be eaten fresh, but due 

to their bitterness are usually cooked, fermented, or pickled, and they may 

also be dried. They are often cooked with other African leafy vegetables, 

such as cowpea, amaranth, and black nightshade. The leaves are boiled, 

dried, pickled, or fermented.

Cham-chwi Young basal leaves and shoots are used fresh in making salads or as a 

potherb

Cham-na-mul Young leaves are used in making salads and in the production of some kind 

of kimchi in Korea. In China the plants may be blanched, cut, and pickled 

in brine.

Chervil Leaves are used fresh or dried.

Chipilin Leaves and young shoots are nearly always eaten cooked, usually by 

boiling or sautéing. Chiplin may also be dried as a seasoning, or added to 

dough for flavor and color.

Chrysanthemum, 

Edible-leaved

Pot herb, salad green, vegetable, and medicinal uses. Young leaves and 

stems are used fresh in salads, to flavor soups and stocks, boiled, or stirfried. In Japan, the greens are used in tempura. 

Corn salad Usually eaten fresh in salads but in China sometimes stir fried. 

Cosmos Eaten primarily, if not exclusively raw for a leafy salad green, it often used 

in “Ulam”, a very popular Malayan herbal salad.

Dandelion Dandelion has long been used both medicinally and for culinary purposes. 

The flowers, foliage, and root are all consumed and have a somewhat bitter 

flavor. The foliage is sometimes considered a gourmet salad green, 

although it is shunned in some places due to its prevalence as a weed. Uses 

include potherb, salad green, vegetable, wine, medicinal, condiment, 

companion plant, beverage, and flavoring. The leaves are used fresh in 

salads, and cooked as a potherb or in stir-fries. The roots can be roasted 
160

Commodity Preparation for Cooking

and ground and used as a coffee substitute. They can also be eaten cooked 

or raw, like turnips, although this is rare. The flower buds can be fried into 

fritters or preserved in vinegar for use like capers. The flowers themselves 

are used to make dandelion wine. Both the leaves and the roots are used to 

flavor soft drinks and herbal beers. Dandelion extract is used commercially 

to flavor desserts, confections, beverages, and cheeses.

Dock Uses include pot herb greens, vegetable, and medicinal, Young leaves and 

leafy shoots are cooked, much like spinach.

Dol-nam-mul Used include ornamental, ground cover, salad green, and medicinal.

Ebolo The leaves are sometimes eaten fresh, as a salad green, mainly in Australia. 

In Africa more typically a cooked vegetable, blanched and then used in 

soups and stews with other vegetables, melons, fish, or meat. In Sierra 

Leone, the leaves are made into a sauce with groundnut paste. In China it 

is used as a potherb.

Endive The young leaves are picked and used fresh in salads or occasionally as 

potherbs.

Fameflower Leaves are usually cooked into soups or stews, or steamed. It is often 

combined with other vegetables in sauces, and may be dried for storage and 

later use. It most often serves to complement starchy vegetables. 

Occasionally the leaves are eaten fresh in salads. 

Feather cockscomb The young leaves, shoots, and stems are eaten, cooked, usually in soups, 

stews, and vegetable dishes with fish or meat. The leaves may also be 

finely chopped for use as a potherb.

Good King Henry Leaves may be cooked like spinach, steamed, used as a potherb, or used in 

salads as a minor component with other, tastier leaves. Shoots in the spring 

can be cooked like asparagus and have a mild flavor

Huauzontle Leaves and young plants are cooked, as are the inflorescences. The whole 

flower spikes are sometimes picked while still green wrapped in dough and 

fried. Raw leaves should only be eaten in small amounts due to toxicity 

concerns regarding the amounts of saponins and oxalic acid found in the 

raw plant.

Iceplant Leaves boiled and eaten like spinach and the seeds are also edible.

Jute leaves Leaves and young shoots and stems are usually cooked and eaten as a 

vegetable. Due to the thickening properties, it is most often used in soup, 

stews, and sauces. It is also prepared as a relish, eaten in salads, and made 

into a tea. The fruit and seed are eaten in Zaire

Lettuce, bitter Cooked along with other vegetables such as amaranth and pumpkin leaves. 

If cooked alone, cooking water may be changed to reduce the bitterness. It 

is also sometimes used to flavor food in Kenya.

Lettuce, head and 

leaf

Typically used raw in salads. For heading varieties, the outer leaves 

are usually removed. There are a wide range of uses for leaf lettuce, 

ranging from salads to taco fillings. This lettuce variety is very easy 

to grow, and it is readily available in most markets, for people who 

do not want to cultivate their own lettuce. In addition to being 

served washed and raw, leaf lettuce can also be lightly wilted for 

warm salads. The nutritional value of leaf lettuce varies, depending 

on the cultivar. Like other leafy greens, leaf lettuce can have lots of 

calcium and other minerals. It also tends to be very fragile, and it 
161

Commodity Preparation for Cooking

should be consumed within a few days of harvest, before it wilts or 

becomes slimy. Like other lettuces, leaf lettuce should always be 

washed before consumption to remove particles of unpalatable 

material. When picking out leaf lettuce in the market, look for crisp 

specimens without discolored or slimy spots. Leaf lettuce will keep 

best if it still has roots, because you can wrap the roots in a wet towel 

or leave them in a dish of water. If no roots are present, shake the 

lettuce to remove droplets of water and wrap it in plastic until you 

intend to eat it. 

Orach Leaves are cooked briefly and used like spinach. Seeds can be ground into 

flour.

Parsley Leaves used fresh or dried. Root boiled whole.

Plantain, common Leaves may be used fresh or cooked, although fresh leaves may be too 

bitter unless blanched briefly. The leaves can be quite bitter, particular 

when older, and are sometimes blanched before use. They are also very 

fibrous and the fibrous strands should be removed before eating. The 

varieties and cultivars found in Asia are less bitter. 

Primrose, English Leaves are used as a cooked vegetable and potherb, and also as a salad 

green although the older leaves may be tough and bitter. The leaves are 

also dried for tea. The flowers are used as a garnish, or a vegetable in their 

own right.

Purslane, garden Purslane leaves may be eaten fresh, as part of a salad. The leaves and 

stems may be cooked in soups, steamed or used as a potherb. When 

cooked for very long purslane can become slimy. 

Purslane, winter Young leaves and stems are harvested before the plant starts to flower and 

used as a fresh salad green, or boiled briefly and used like spinach. The 

leaves have a somewhat mucilaginous texture. The young leaves are 

valued as a fresh and cooked vegetable, and should be picked before they 

are exposed too much heat and begin to dry out, as they may turn bitter.

Sowthistle Leaves may be eaten fresh in salads, or cooked like spinach or used as a 

bitter vegetable. The leaves may be dried for storage and cooked later. 

The stems may also be peeled and eaten like asparagus. The root is edible 

and can be cooked and eaten but it is not very desirable.

Spinach Young spinach may be used fresh, although care should be taken as 

spinach contains high amount of oxalic acid, particularly in the older 

leaves. Cooking reduces the amount of oxalic acid in the vegetable. 

Spinach is prepared a number of ways, including steamed, boiled, and 

fried. It is commonly cooked and then frozen or canned to preserve it. 

Fresh spinach does not have a long shelf life, and should be consumed as 

soon as possible to prevent spoilage and loss of nutrients.

Spinach, Malabar 

(vine)

The leaves and young stems are used fresh in salads or steamed, boiled, or 

prepared with tofu or fish. May be used in any way that spinach is, but 

care should be taken when preparing as a leafy vegetable to cook the leaves 

too long or they will become slimy. Leaves and stems may intentionally be 

cooked longer to be eaten as a mucilaginous vegetable or a thickener for 

soups and stews.

Spinach, New 

Zealand

The leaves may be used fresh or cooked, like spinach. However, the plant 

may contain oxalates which can be removed by blanching in hot water and 
162

Commodity Preparation for Cooking

then soaking in cold water prior to cooking. In the U.S. the very young tips 

are eaten raw in salads.

Swiss chard Swiss chard may be eaten fresh in salads or cooked, with the leaf blades 

used like spinach and the petioles eaten like celery or asparagus. Young 

leaves are preferred if eaten fresh as older leaves may be too tough. Swiss 

chard is slightly bitter and benefits from cooking. Leaf blades are often 

separated from petioles before cooking. Petioles can be chopped up and 

cooked in stir-fries, soups, or other dishes. The whole leaf with petiole 

may also be steamed. Swiss chard is highly perishable and should be used 

immediately or blanched then frozen.

Tanier spinach Rarely eaten raw as leaves may irritate the mouth. Cooked like spinach 

and used as any leafy vegetable in various dishes. Before cooking, the 

leaves and petioles are cut up. They are typically boiled for 10 - 15 

minutes.

Violet, Chinese Leaves are cooked and eaten as a vegetable, often with other leafy 

vegetables or sometimes with beans or sesame paste. The leaves may also 

be dried and ground for use later.

Table 66. Preparation and Cooking Methods for the Brassica Leafy Vegetable 

Commodities:

Commodity Preparation for Cooking

Arugula Leaves used fresh or cooked by stewing, boiling, or stir-frying. Seeds dried 

and ground or pressed for oil. 

Chinese cabbage, 

bok choy

Rarely eaten fresh, although leaves (particularly of seedlings) are 

occasionally used in salads. Leaves and petioles may be cooked together or 

used separately. The thicker petioles are sometimes peeled before use. 

Flower stalks with budded or just-opened flowers are also eaten cooked. 

These vegetables are used throughout Asian cuisine in nearly every way 

imaginable in dishes with other vegetables, alone, or with fish, meat, rice, 

or noodles. They can be boiled, blanched, fried, stir-fried, steamed, or 

pickled. Bok choy is occasionally dried for use in soups or stews out of 

season, as fresh leaves do not store well.

Broccoli, 

Chinese

May be cooked and prepared in the same way as broccoli, most often 

steamed and served with oyster sauce or stir-fried with ginger and garlic.

Broccoli raab Broccoli raab can be steamed, boiled, stir-fried, sautéed, microwaved and 

braised. It is too tough and bitter to eat raw, and while the whole stem is 

edible, the tough bottom portion should be cut off and it should be 

thoroughly washed before cooking. Blanching in hot salted water and then 

plunging into ice water removed bitterness. It is most typically eaten in 

hearty dishes and paired with garlic (in Italian cuisine) and other strong 

flavors. Served as a vegetable and side dish

Cabbage, 

Abyssinian

Young and tender leaves and stems are used fresh in salads, while larger 

and older tops are cooked and eaten like broccoli or cabbage. The seeds of 

some cultivars may be pressed for edible cooking oil or used as a spice like

mustard seed.

Cabbage, seakale Cook leaf stalk, rib, and leaf blade as a vegetable.
163

Commodity Preparation for Cooking

Collards Collards should be well cooked before eating. The larger the leaves, the 

longer they should be cooked to become tender. Collards are favorite dish 

in the American South, where they are traditionally eaten with smoked 

meats, particularly pork. They are also considered good luck to eat on New 

Year’s Day with black-eyed peas and pork. They are also sometimes 

fermented into a kraut. In South America the leaves are sliced thin and 

eaten as a side dish or added to soups. In Kashmir, the whole plant 

including the root is eaten with soup, rice, meat, fish, or cheese. It is also 

pickled.

Cress, Garden Preparation for cooking: Leaves added to soups, sandwiches and salads for 

its tangy flavor. Sprouts eaten fresh. The fresh or dried seed pods can be 

used as a peppery seasoning. In England cut cress shoots are typically used 

in sandwiches with boiled eggs, mayonnaise and salt.

Cress, Upland Young leaves are used fresh in salads as a vegetable, flavoring, or garnish. 

Leaves, young or older, are also cooked as a vegetable (like spinach) or pot 

herb in soups and stews, although older leaves may require long cooking 

and rinsing to be palatable. Flower buds may be used for flavoring in 

salads or other vegetable dishes. Sprouts also eaten.

Hanover salad Eaten fresh in salads or cooked as a potherb.

Kale Kale leaves are used fresh in salads when young and tender or made into a 

slaw. More often they are cooked, canned, frozen, or pickled/fermented. It 

is eaten throughout Europe, Asia, Australia and North America and in parts 

of South America and Africa. It may be boiled, stir fried or steamed. It is 

used in soups, casseroles, and meat dishes or served as a vegetable side 

dish. It is sometimes dried and eaten as a snack and in Japan a health-drink 

is made from it. 

Maca The root may be eaten fresh, cooked, or dried and reconstituted, often with 

milk. The dried roots may be stored for up to year and remain edible. It

can also be mashed and cooked to form a puree or porridge, ground into 

flour, or fermented to make a weak beer. The leaves are mainly consumed 

fresh in salads, much like other Lepidium species.

Mizuna Mizuna is mostly used fresh in salads as very young leaves. However it 

may also be used as a garnish, in soups, or added to stir-fries at the last 

minute. Mizuna may also be used as a part of many other dishes. In Japan 

it is often pickled. Older leaves have prominent leaf-stalks which may be 

removed and cooked separately.

Mustard greens Leaves are used fresh in salads, cooked in soups, stir-fries, or side dishes. 

Also may be frozen, canned or pickled. The thickened petioles of some 

varieties are eaten as a cooked vegetable, alone or with the leaves, much 

like chard. In addition, the seeds are sometimes used as a spice or crushed 

for edible oil.

Mustard, tuberous 

rooted, Chinese

The root is cleaned, cut into several pieces and laid in the sun to partially 

dehydrate. It is then mixed with salt and placed in large earthenware urns 

with pressure applied to the top. After some time the roots turn black and 

can be eaten or stored for many years.

Radish, leaves The roots are used fresh in salads, slaws, and vegetable plates; cooked by 

steaming, put in soups and sauces, sliced, or served with meat; and 

preserved through being salted, dried, pickled, or fermented. The leave, are 

most often eaten fresh in salads; the youngest leaves may be used like cress 
164

Commodity Preparation for Cooking

and older leaves may be cooked like spinach. The seeds are pressed for oil

or used as a garnish or seasoning. The immature seed pods are eaten as a 

vegetable: fresh, cooked, pickled.

Rape, leaves Seeds are pressed for the edible oil (usually commercially) which is either 

sold by itself or used as an ingredient in other food products. The young 

leaves may be eaten in a salad or cooked as a potherb, although it is not 

cultivated commercially for this purpose in the U.S.

Rocket, wild Leaves are used fresh in salads, much like arugula.

Rutabaga, leaves Rutabaga roots are usually eaten cooked (although they sometimes appear 

fresh and shredded in salads and slaws), and are typically peeled prior to 

preparation. They may be used like any other root vegetable and are oven 

boiled, baked, mashed, pureed or cut up and cooked with other vegetables 

or meat. They may also be made into vegetable chips. The leaves are 

cooked and eaten much like spinach or kale.

Shepherd’s purse Young leaves are you used fresh in salads or added to soups. Older leaves 

may also be eaten raw or cooked in soups, stir-fried, or used to fill 

dumplings. They can also be dried for later use. The young flower stalks 

may also be eaten raw or cooked. The seeds may be eaten raw, roasted, or 

ground into a meal for the addition to soups, although this less common 

because the seeds are so small and difficult to harvest. They can also be 

pressed for edible oil, and the entire seedpod may be used as a peppery 

seasoning. The root may be used dried or fresh, much like ginger.

Turnip greens Turnip greens are eaten cooked as a potherb or a leafy vegetable. They are 

typically too hairy to eat raw, although young green may be lightly steamed 

or wilted instead of thoroughly cooked. Turnip greens are used like 

mustard greens and have a similar flavor. They may be steamed, stir-fried, 

or used in soups or as a side-dish. Leaves are also canned or frozen for 

later use. Turnips roots are usually peeled before consumption and may be 

eaten fresh in salads or slaws, or cooked with other vegetables and meat. 

Like any other root crop they may be boiled, baked, mashed, pureed, or 

used in soups. 

Watercress Watercress maybe added fresh to salads or used as a garnish, or cooked as a 

potherb in soups, or added to other dishes for nutrition and flavor.

Table 67. Preparation and Cooking Methods for the Leaves of Root and Tuber 

Vegetables Leafy Vegetable Commodities:

Commodity Preparation for Cooking

Alexanders Foliage and stems eaten fresh in salads, boiled or made into sauces. Root 

cooked like parsnip. Flowers are eaten fresh.

Beet, garden, 

tops (leaves)

Garden beet roots are usually cooked by boiling or pickled before being 

eaten. Beet leaves are eaten fresh in salad, boiled or steamed. Sugar is 

extracted from sugar beets in an elaborate process through which the juice 

is extracted, carbonated, evaporated, crystallized, and granulated.

Bellflower, 

Chinese

Leaves cooked; root peeled and used fresh, dried, boiled, or pickled.

Cassava, leaves Roots must always be peeled before use. 

Chayote, leaves The fruit may be eaten raw in salads or salsa (although it is quite bland on 
165

Commodity Preparation for Cooking

its own), or cooked in stir fries, casseroles, soups, and curries. It can be 

fried, pickled, roasted, boiled, scalloped, or sautéed. The seed is soft may 

be fried, sautéed with butter, or roasted. The tuber is similar to a yam and 

used in much the same ways, including being candied, baked, fried, and 

used in desserts. The leaves are steamed and used like spinach, and the 

shoot tips may be eaten like asparagus.

Chicory, leaves The young leaves, know as chicory if non-heading (resembling dandelion 

leaves) or radicchio if heading, are used fresh in salads or as a potherb and 

cooked vegetable in dishes such as risotto and pasta. The roots are dried 

and ground into an inexpensive coffee substitute which may be used on its 

own or blended with true coffee. Chicory root is also added to some beers 

to enhance flavor, and it is processed to obtain inulin, a starch and 

sweetener. Chicory root extract is a food additive and nutritional 

supplement. The forced heads known as Belgian endive are most 

commonly used in salads for their delicate flavor, but may also be cooked 

as a vegetable.

Rampion The leaves may be used fresh in salads or cooked as a potherb in soups or 

other dishes. In the spring the young shoots can be blanched and cooked 

like asparagus. Roots may be eaten raw or cooked, often steamed and used 

like any other common root vegetable. 

Salsify, black, 

leaves

The leaves are boiled and eaten, while the youngest leaves may be eaten 

fresh as salad greens. In early spring the shoots are eaten like asparagus 

(sometimes even blanched). The flowers and flower buds are added to 

salads for flavoring and are said to smell somewhat like cocoa. The root 

does not store well and should be used quickly. It should be peeled before 

use and placed into water with lemon to prevent the flesh from turning 

black. It can be used raw in a salad, steamed, sautéed, boiled, baked, fried, 

or be preserved in sugar. It is eaten with meat, eggs, other vegetables, or on 

toast with a creamy sauce and herbs. It can also be roasted and ground as a 

coffee substitute, like chicory. 

Sweet potato, 

leaves

The young leaves are cooked like spinach. Sweet potatoes are typical 

peeled before being eaten. They are baked, cooked in stews or with other 

vegetables, mashed, fried, boiled, cooked and frozen, dehydrated into chips, 

and dried and ground into flour for breads and baked goods.

Tanier, leaves The leaves and petioles, when young and unfurled, are boiled as a leaf 

vegetable in soups and stews. The large corm and smaller cormels are 

peeled, cooked, and eaten as a vegetable. They have an earthy, nutty flavor 

and eaten grilled, fried, or pureed. In addition they are commonly dried and 

milled into flour for cookies, breads, and cakes.

Taro, leaves The young leaves and leaf stalks are steamed, boiled, or stir-fried and used 

much like Swiss chard. It is very important to thoroughly cook all parts of 

the plan before eating. Care should be taken when handling the raw corms 

particularly, and gloves are recommended as the calcium oxalate is an 

irritant to skin. Taro may be cooked in a variety of ways including boiling, 

roasting, frying, or steaming. In many places it is used much like the potato 

or any other root vegetable. It may be ground into flour, extracted for its 

starch (the starch is highly digestible and ideal for baby formula), made in 

to chips, and, most famously, fermented into poi. Taro is used in meat 

dishes, fish dishes, soups, stews, beverages, puddings, and cereal. 
166

Commodity Preparation for Cooking

Ulluco, leaves The leaves are mucilaginous and can be used fresh or cooked, like spinach. 

Ulluco is an important table vegetable in many traditional Andean cultures. 

Although it cannot be baked, due to its high water content, it can be used in 

other ways much like a potato. It is often boiled or fried. By alternating 

freezing and drying a traditional dish called “chuno” is made. It can also be 

sliced thin and pickled for use in condiments. The tuber can also be used 

fresh in salads or dried. The tuber stores well and can be kept for up to 12 

months in a cool location. 

Velvet leaf The leaves and young shoots are used cooked as a potherb or stand-alone 

vegetable. The roots are cooked with sliced pork in China.

Yam, leaves The very young and tender leaves are eaten as cooked vegetable. Yams are 

eaten cooked, with or without the skin, and may be boiled, fried, baked, or 

steamed. They may be added to meat or vegetable dishes, eaten whole, 

dried and pounded into a powder which is used to make a thick, starchy 

paste, mashed, or pureed. Yams are also used as an ingredient in baking 

and confections, as well as being made into chips like potato chips. They 

are used in curries, soups, and stews.

Table 68. Cooking Ingredient Equivalents for the Leafy Vegetables. (e-cookbooks, 

www.e-cookbooks.net/ingredeq.htm).

Commodity 

Ingredient

Amount Equivalent

Beet, garden, greens 1 lb 1 1⁄2 cups cooked

8 oz leaves

2 cups sliced or diced

2 -3 medium ribs 1 cup chopped or sliced

1 lb stalks 4 cups chopped

1 medium bunch 4 to 6 servings

Collard greens, 

fresh

1 lb 6 to 7 cups raw

1 1⁄2 cups cooked

Endive Belgian, medium 

head

10 – 16 leaves

Curly, medium head 3 -4 cups torn

Greens, fresh 1 lb 5 cups cooked

Greens, frozen 10 oz 1 1⁄2 cups

Kale, fresh 1 lb 6 cups raw leaves

1 1⁄4 cups cooked leaves

Kohlrabi 2 lb 4 medium bulbs

3 1⁄2 cups cubed cooked

Lettuce, Bibb 1 medium head 4 cups torn

Lettuce, Boston 1 medium head 4 cups torn

Lettuce, Iceberg 1 medium head 4 cups shredded

5 large leaves
167

Commodity 

Ingredient

Amount Equivalent

Lettuce, Leaf 1 medium bunch 4 – 6 cups torn

25 – 30 leaves

Lettuce, Romaine 1 head 6 cups torn

Lettuce, Salad mix 4 oz 4 – 6 cups torn

Mustard, greens, 

fresh

1 lb 6 – 7 cups leaves

1 1⁄2 cups cooked

Mustard, greens, 

frozen

10 oz 1 1⁄4 cups cooked

Parsley, fresh 1 bunch, 2 oz 1 1⁄2 cups chopped

Radicchio 1 medium head 8 leaves

Spinach, fresh 1 lb 4 cups torn leaves

1 1⁄2 cup cooked

1⁄2 - 3⁄4 cup cooked squeezed dry

Spinach, fresh, 

packaged

10 oz 6 cup leaves

1 1⁄4 cup cooked

2/3 cup cooked squeezed dry

Spinach, frozen 10 oz package 1 1⁄2 cups

Swiss chard, fresh 1 lb 4 cups stem + 5 – 6 cups leaves

1 1⁄2 cups cooked stems + 1 cup 

cooked leaves

Turnip Greens, fresh 1 lb 6 -7 cups raw leaves

1 cup cooked leaves

Turnip Greens, 

frozen

10 oz 1 1⁄2 cups cooked

Weights and Processed Yields of Leafy Vegetables in Retail Containers:

Table 69. Weights and Approximate Processed Yields for Leafy Vegetables (S.C. Myers 

and P. Colditz, D. Granberry, and T. Kelley, Extension horticulturists. Reviewed by Bob 

Westerfield, Extension horticulturist Conversion Factors and Weights and Measures for 

Agricultural Commodities and Their Products. Production and Marketing Administration, 

USDA, 96 pp, Sabota, C.M. and J.W. Courter. 2010. Net Weights and Processed Yields 

of Fruits and Vegetables in Common Retail Units. Cooperative Extension Service, 

University of Illinois at Urbana-Champaign. C 780).
168

Product

Retail 

Volume

Net 

Weight* 

(lbs)

Processed 

Yield Comments

Beets bushel, 

topped

52 1 bu = 35 to 

42 pt. frozen

2 to 3 1/2 lb. 

= 1 qt. 

canned

often sold in 

two lb. bunches 

with leaves

Carrots bushel, 

topped

50 1 bu = 32 to 

40 pt. frozen

2 to 3 lb. = 1 

qt. canned

often sold in 1 

lb. bunch with 

tops

carton 

packed 2 

dozen 

bunches of 

1 lb. each

23 to 27

Collards Sold by 

doz. 

bunches, 3 

plants per 

bunch from 

N. Ga., 5-7 

plants S. 

Ga. from 

direct 

seeded 

crop

3/4 - 1 lb. = 

1 pt.

markets desire 

bunches to 

weigh 4 lb.

Greens bushel 18 to 20 1 to 1 1/2 lb. 

= 1 pt. 

frozen

mustard, 

spinach, and 

turnip often 

sold in 1 to 1 

1/2 lb. Bunches 

or bag

Kale bushel 18 1 bu = 6 to 9 

qt. canned, 

12 to 18 pt. 

frozen

also sold in 1 to 

1 1/2 lb. 

bunches

bunch, 

green - 48 

bunches

15 to 18
169

Radish carton of 

30 6 oz. 

film bags

12 also sold in 

bunches of 1/2 

to 3/4 lb.

Rutabaga bushel 

basket

56 1 lb. = 2 2/3 

cups diced

usually sold by 

count

peck 15

Turnips

(without 

tops)

1 lb. = 2 2/3 

cups diced

wash - tie 6-8 

turnips per 

bunch - roots to 

be 2-3" in 

diameter turnips 

bunched 

with tops. 

Sold by 

dozen in 

paperboard 

box.

18 dozen

Specific Uses of the Leafy Vegetables:

There are many uses of the leafy vegetable commodities and they are listed in Table 

70 for the leafy vegetables, Table 71 for the Brassica leafy greens and Table 72 for the 

leaves of root and tuber vegetables. The main method of consumption for these crops is 

by using fresh in salads or cooked as greens. Salads, both savory and sweet types, are 

prepared with many leafy greens. Indeed consumption is virtually as unlimited as the 

chef's imagination. They can be used as foods or as dyes, medicinal uses, and some as 

ornamentals. They are used in soups, roasted; stir fried, pickled, fermented, seasoning, 

sandwich garnish, cooking oil, liquor (arugula), for food coloring, conserves, and 

sometimes as sprouts such as garden cress. 

Table 70. Specific Uses of Leafy Vegetables:

Commodity Specific Uses

Amaranth, leafy Vegetable, pot herb, grain, fodder, dye, medicinal purposes.

Amaranth, Chinese Leaves and young sprouts are eaten both cooked and fresh, and 

the seeds of this species may also be eaten as a grain, but this is 

not a common use. It also has uses as a dye, ornamental, grain, 

and medicinal uses.

Aster, Indian Leaves and young shoots are eaten cooked, in soups, salads, or 

stir-fries. The whole plant, fresh or dried, is used medicinally and 

in teas in Asia.
170

Commodity Specific Uses

Blackjack In Africa the leaves are used to make sauces, and may be dried, 

powdered and stored through the dry season. It is one of the few 

vegetables available during the rainy season. The flowers are 

used in the Philippines to make alcohol. Uses include vegetable, 

animal fodder, medicinal, dye, insecticide, tea, alcohol.

Cat’s Whiskers The leaves are valued as a nutritious bitter vegetable in Africa

and parts of Southeast Asia, and the Caribbean. The leaves may 

be eaten fresh, but due to their bitterness are usually cooked, 

fermented, or pickled, and may also be dried. They are often 

cooked with other African leafy vegetables, such as cowpea, 

amaranth, and black nightshade. In India it is used to flavor 

sauces, as a potherb, and in Thailand it is used to make a 

fermented food product called 'pak-sian-dong. The seeds may be 

used like mustard seeds, and also yield edible oil. Uses include 

leaf vegetable, pickles, potherb, medicinal, insect repellant.

Cham-chwi In Korea and China this plant is cultivated or gathered from the 

wild for its young leaves and shoots in the early spring as a salad 

green and potherb.

Cham-na-mul Used as a leafy vegetable fresh or cooked.

Chervil Chervil is grown for its pungent, aromatic and decorative leaves, 

which are used fresh in salads, fresh or dried as a potherbs, and as 

a garnish. One of the fine herbes of French cookery (which 

include basil, chives, parsley, sage, savory and tarragon); chervil 

has been cultivated since the early days of the Roman Empire. 

The leaves have an anise-seed flavor, and the flowers are also, 

occasionally, used as an herb or as a seasoning, vegetable, 

garnish, and ornamental.

Chipilin It is used as a potherb to flavor soups and to add flavor and color 

to dough for tamales and other traditional dishes. Uses as a 

potherb, vegetable, seasoning, and food coloring.

Ebolo Used as a potherb, vegetable, condiment, and has medicinal uses.

Endive Mainly in salads, some as pot herb; also grown as goose fodder.

Fameflower Salad green, vegetable, potherb, medicinal, food coloring, and 

animal fodder.

Feather cockscomb Vegetable, potherb, ornamental, medicinal, companion crop, dye 

(red leaved forms), and fodder. In addition it has been used for 

animal fodder, and to plant in fields of millet or maize to repel

striga, a parasitic plant than can decimate the harvest of these 

staple crops

Fern, edible Immature fronds, called crosiers, buckhorns or fiddleheads are 

used in soups or boiled and served on toast. They are also 

pickled.

Good King Henry As pot herb for leaves, young shoots and flowers. Young shoots 

use similar to asparagus.

Huauzontle Used as a vegetable, grain, flour, and for dye.

Iceplant Potherb, vegetable, soap, medicinal, sand stabilization, in soda, 

and as an ornamental.

Jute Used for fiber, vegetable, potherb, tea, animal fodder, and 
171

Commodity Specific Uses

medicinally.

Lettuce, bitter Use as a cooked vegetable, animal fodder, medicinal, seasoning,

and in liquors.

Lettuce, head and leaf Use as a salad green and sandwich garnish.

Orach Vegetable, pot herb, ornamental, dye, and for flour.

Parsley Seasoning, garnish, medicinal, and vegetable.

Plantain, common Leafy vegetable (salads and potherb), animal fodder, medicinal. 

Leaves are sometimes dried and made into a tea for medicinal 

purposes

Primrose, English Leaves are used as a cooked vegetable and potherb, and also as a 

salad green although the older leaves may be tough and bitter. 

The leaves are also dried for tea. The flowers are used as a 

garnish, or a vegetable in their own right. Sometimes they are 

candied or made into conserves. The young flowers are also 

fermented with water and sugar to make primrose wine. The 

flowers are used for tea as well, and both the flowers and the 

leaves may be made into a syrup Ornamental, medicinal, tea, 

wine, leafy vegetable, salad green, potherb, garnish, conserves, 

condiment.

Purslane, garden The leaves can also be preserved by pickling. The tiny seeds are 

also edible and can be made into flour and porridge Salad greens, 

potherbs, soups and stews, flour, porridge, medicinal.

Purslane, winter The flowers are also edible. Salad green, potherb, medicinal.

Sowthistle Salad green, leafy vegetables, pot herb, root vegetable (rarely), 

chewing gum, medicinal, animal fodder.

Spinach Next to cabbage, spinach is the most important of the vegetables 

grown for greens or pot herbs in the U.S. Very young leaves 

(baby spinach) have become popular and are harvested very early 

in the season for salads, while older leaves are more commonly 

cooked or used for processing Salad green, leafy vegetable, dye.

Spinach, New Zealand Potherb and salad green.

Spinach, vine Salad green, pot herb, leafy vegetable, mucilaginous vegetable 

and thickening agent, medicinal, ornamental, dye and ink (from 

berries), animal fodder/medicine. In temperate areas it may be a 

warm-season replacement for spinach, and is sometimes planted 

as an ornamental in the U.S. and Europe 

Swiss chard Valued for its petiole and leaves, which may be eaten together or 

separately. Swiss chard is especially popular in Europe and the 

Mediterranean; although the petiole is often the only part eaten 

and the leaf blade discarded. Leaf and stem vegetable, cooked or 

fresh.

Tanier Spinach Leafy vegetable and the tubers are edible when cooked but too 

small to be used for food It is a valuable crop in areas of the 

world where malnutrition is a problem, as it is extremely

nutritious, easy to grow, and a good producer.

Violet, Chinese Leafy vegetable, potherb, medicinal, ornamental, animal fodder, 

and insect repellant.
172

Table 71 Specific Uses of Brassica Leafy Vegetables:

Commodity Specific Uses

Arugula Used as a salad green, cooked vegetable, cooking oil, lamp oil, 

seasoning/spice, condiment, liquor, medicinal. The leaves are 

best when used young, and the flavor is pungent and spicy, 

resembling horseradish. Recently, it has grown in popularity in 

the U.S. and is now a relatively common part of salad mixes, 

particularly in gourmet markets. On the island of Ischia in the 

Gulf of Naples, local specialty liquor is made from the leaves 

which are drunk after meals.

Chinese Cabbage, Bok choy Raw vegetable, cooked vegetable, pickles, dried vegetable.

Broccoli, Chinese Used as a cooked vegetable.

Broccoli raab As a cooked vegetable, like broccoli or Chinese broccoli. Long 

used almost exclusively in Italian and Asian cuisines, broccoli 

raab has recently become much more familiar in the U.S. and 

other parts of the world.

Cabbage, Abyssinian Salad green, cooked vegetable, potherb, medicinal, illumination, 

household oil (in Ethiopia), condiment, seasoning, animal fodder, 

potential biodiesel crop.

Cabbage, Seakale Cooking greens.

Collards Mainly as greens or potherbs

Cress, garden Salad green, sprout, spice, oil, medicinal, and as a condiment.

Cress, upland Vegetable, potherb, salads, medicinal uses.

Hanover salad As a salad and potherb.

Kale Salad green, potherb, dried vegetable, beverage, slaw, and 

pickles. Ornamental uses fall and winter.

Maca Root vegetable (raw or cooked), leafy vegetable, medicinal, beer, 

and for flour.

Mizuna Salad green, garnish, pot herb, and root vegetable.

Mustard greens Fresh, canned, frozen for potherbs and to limited extent in salads 

or cooked; green manure, phytoremediation, nutritional 

supplement, animal fodder, condiment, seed, seed oil, and

medicinal uses.

Mustard, tuberous rooted, 

Chinese

Root and leaves used, as turnips, mainly for pickling.

Radish, leaves Root vegetable, salad green, leafy vegetable, seasoning, pickles, 

kimchee, dried vegetable, fruiting vegetable, soups, fodder.

Rape, leaves Primarily industrial and edible oils. Also use for potherb and 

grazing

Rocket, wild Leafy vegetable.

Rutabaga, leaves Root vegetable, leafy vegetable, animal fodder.

Shepherd’s purse Vegetable (raw and cooked), seasoning, medicinal, cooking oil, 

root vegetable, animal fodder, insecticide, and soil reclamation.

Turnip greens Root vegetable, leafy vegetable, animal fodder (both roots and 

leaves).

Water cress Leafy green, garnish, potherb, medicinal, sprouts.
173

Table 72 Specific Uses of Leaves of Root and Brassica Vegetables:

Commodity Specific Uses

Alexanders Vegetable, sauces, seasoning, and medicinal uses.

Beet, garden, tops Vegetable, canned vegetable, pickles, animal fodder, dye, 

sugar/sweetener, alcohol, medicinal, and juice.

Bellflower, Chinese Ornamental, medicinal, vegetable, soup, tea, seasoning.

Cassava, leaves Root vegetable, leaf vegetable, starch, flour, thickener, sauces, 

medicinal, animal fodder, biofuels.

Chayote, leaves Raw vegetable, cooked vegetables, salads, soups, curries, stews, 

dessert, tea, fodder, fiber, nectar.

Chicory, leaves Green tops as potherbs, cooked vegetable, and forage for animals. 

Roots as coffee supplement, food extract, beer flavoring, starch 

source, sweetener, and medicinal use. Forced tops as salad and 

cooked vegetable. Radicchio tops as salad and potherb.

Rampion Root vegetable, salad green, and potherb.

Salsify, black, leaves Root vegetable, salad green, potherb, medicinal, flavoring, 

beverage, leafy vegetable.

Sweet potato, leaves Root vegetable, leafy vegetable, livestock feed and fodder, dye, 

ceramics, ornamental, bio-fuel, starch.

Tanier, leaves Root vegetable, leaf vegetable, animal feed, flour/starch, and 

medicinal uses.

Taro, leaves Cooked root vegetable, cooked leafy vegetable, animal 

fodder/feed, beverage, flour/starch, and ornamental uses.

Ulluco, leaves Root vegetable, salad green, potherb, condiment.

Velvet plant Cooked leafy vegetable, root vegetable, medicinal, ornamental. 

Yam, leaves Root vegetable, leaf vegetable, flour, starch, and livestock feed, 

food additive, chips, medicinal, religious. 

MEDICINAL USES OF THE PROPOSED LEAFY VEGETABLE CROP GROUP

(See Tables 73, 74, and 75):

There are several medicinal uses of the leafy vegetables as well as being very

nutritious (Appendix II, Table 93). The leafy vegetables (Table 72) may be used to treat 

cataracts, diarrhea, wound infections, headaches, as a diuretic, sore throat treatment, or as 

muscle relaxants. The Brassica leafy vegetables (Table 73) are highly regarded for their 

nutritional value and they provide high amounts of vitamin C and soluble fiber and 

contain multiple nutrients with potent anticancer properties: 3,3'-diindolylmethane, 

sulforaphane and selenium. Boiling reduces the level of anticancer compounds, but 

steaming, microwaving, and stir frying do not result in significant loss. Steaming the 

vegetable for three to four minutes is recommended to maximize sulforaphane. Brassica

vegetables are rich in indole-3-carbinol, a chemical which boosts DNA repair in cells and 

appears to block the growth of cancer cells. They may also be used to treat stomach 

aches, or as an aphrodisiac. The leaves of root and tuber vegetables (Table 75) also have 

medicinal uses such as use as a diuretic, anti-inflammatory, expectorant, and against 

intestinal parasites.
174

Table 73.. Medicinal Uses of Leafy Vegetables.

Commodity Medicinal Uses

Amaranth, leafy The juice of amaranth leaves is effective in resolving cataract. 

Boiled leaves taken regularly can cure night blindness.

Amaranth, Chinese Some folk remedy uses. All parts of this plant are used be it the 

root, stem and leaves; they are used for both culinary and medicinal 

uses. Considered cool, in the yin/yang dichotomy, there are no 

known health hazards of the leaves if used correctly. Also used for 

treating diarrhea, ulcers, inflammations of throat and mouth. It is 

also recommended for bee stings, just crush the leaves and apply to

the affected area, sting included. 

Aster, Indian Used in traditional Asian medicine.

Blackjack Many uses in folk medicine, particularly to treat wounds and 

bacterial or fungal infections

Cat’s Whiskers Used in some traditional medicines as an analgesic and antiinflammatory.

Chrysanthemum, Edible-leaved Various traditional remedies, particularly disorders of the stomach.

Cosmos Has anti-fungal and anti-bacterial properties, and it also used for a 

variety of fold remedies.

Dandelion All parts of the plant are used medicinally, particularly the 

extracted latex. It is used as a folk remedy for many ailments, 

particularly stomach ailments. It is recognized as a diuretic in 

Germany. Dandelion is also very high in anti-oxidants.

Dock The rhizome has been used as a purgative.

Dol-nam-mul Traditional medicinal plant in Asia.

Ebolo Used widely in Africa for various remedies such as for wounds, 

upset stomachs, epilepsy, and headaches.

Endive The plant is used as a resolvent and cooling medicine, and in the 

treatment of bilious complaints. 

Fameflower Used in India, Cameroon, and Indonesia for various traditional 

remedies.

Feather cockscomb Used for traditional medicine in SE and East Asia.

Good King Henry Various folk remedies, mainly as a laxative.

Iceplant Used in traditional medicine in South Africa. The plant is 

demulcent and diuretic. It is used in the treatment of inflammations 

of the pulmonary and genito-urinary mucous membranes. The 

leaves are used in the treatment of ascites, dysentery and diseases 

of the liver and kidney.

Jute Used in a variety of traditional remedies in Africa, the leaves are 

appetizer, carminative, demulcent, laxative, stimulant and 

stomachic. An infusion is used in the treatment of dysentery, 

fevers, dyspepsia and liver disorders.

Lettuce, bitter Used for a variety of traditional remedies, including to cure 

stomachache, sore throat/cough.

Lettuce, head and leaf The whole plant is rich in a milky sap that flows freely from any 

wounds. This hardens and dries when in contact with the air. The 

sap contains "lactucarium", which is used in medicine for its 

anodyne, antispasmodic, digestive, diuretic, hypnotic, narcotic and 

sedative properties.

Orach The leaves are diuretic, emetic and purgative. They are also said to 

be a stimulant to the metabolism and an infusion is used as a spring 
175

Commodity Medicinal Uses

tonic and a remedy for tiredness and nervous exhaustion. They 

have been suggested as a folk remedy for treating plethora and lung 

ailments. The leaves are said to be efficacious when used externally

in the treatment of gout. The seeds, mixed with wine, are said to 

cure yellow jaundice

Parsley Powerful diuretic.

Plantain, common Used in many tradition remedies, particularly to treat wounds. 

Leaves contain a coagulant and the seeds are a laxative. 

Externally, a poultice of the leaves is useful for insect bites, poisonivy rashes, minor sores, and boils. Internally, it is used for coughs 

and bronchitis, as a tea, tincture, or syrup. 

Primrose, English Historically used as an herbal remedy for conditions involving 

spasms, cramps, or other muscle pains.

Purslane, Garden Widely used in traditional medicines to treat a variety of ailments; 

shows some promise in modern medicine and has 

analgesic/muscle-relaxant properties.

Purslane, Winter Laxative and diuretic.

Sowthistle Used in many traditional remedies, particular in the treatment of 

skin problems and various infections.

Spinach Used in some home remedies and as a laxative.

Spinach, Malabar Used for various traditional remedies in Africa and as a diuretic.

Violet, Chinese Used in Africa, India, and Indonesia for a variety of herbal 

remedies 

Table 74. . Medicinal Uses of the Brassica Leafy Vegetables:

Commodity Medicinal Uses

Arugula Long considered an aphrodisiac, and some use in folk remedies, but 

little to no medicinal use today.

Cabbage, Abyssinian The seed is used in folk-medicine to treat stomachache.

Cress, garden Used in various folk remedies and in Ayurveda to prevent postnatal 

complications.

Cress, upland Some use in folk medicine.

Kale May have anti-cancer properties.

Maca Maca has long been considered by native peoples to be an aphrodisiac, 

to be useful for impotence, and to increase fertility. Recently it has 

become popular as a nutritional supplement for these purposes, 

although the amount of plant material in the capsules commonly sold 

in the U.S. is far less than is consumed weekly by regular maca eaters 

in its native countries and recent studies indicate that it does not affect 

sex hormones in humans.

Mustard greens Mustard “plasters” are a home remedy for sore muscles and chest 

congestion.

Radish, leaves Used to help with digestion and gas pain, as well as various other 

traditional remedies.

Rutabaga, leaves Used as a traditional remedy to stop bleeding of various types.

Water cress In herbal medicine it is considered a diuretic, an expectorant, and a 

digestive aid, and is used in many traditional remedies. Watercress is 

beneficial for the thyroid, and can be used to prevent scurvy.
176

Table 75. Medicinal Uses of the Leaves of Root and Tuber Vegetables:

Commodity Medicinal Uses

Alexanders Considered a diuretic and digestive.

Beet, garden, tops Long used an aphrodisiac, notably by the Romans, and also traditional 

used to treat a variety of illnesses, primarily those relating to digestion 

or the blood.

Bellflower, Chinese An effective expectorant and anti-inflammatory, much used in Asian 

medicine. Basal leaves may be toxic.

Cassava, leaves Folk medicine uses for digestive problems and malaria. In the West, 

valued as a gluten-free substitute for people allergenic to wheat.

Chicory, leaves Used in many folk remedies and is known to decrease the occurrence

of intestinal parasites.

Salsify, black, leaves A diuretic and used for various folk remedies in Europe.

Tanier, leaves Used in various folk remedies.

Velvet plant Some medicinal use in Asia.

Yam, leaves Used in many traditional remedies, particularly in Africa.

USDA MARKETING STANDARDS FOR LEAFY VEGETABLES (USDA 

Agricultural Marketing Service, AMS).

The USDA AMS (USDA AMS 1944, 1946, 1956, 1959, 1964, 1968, 2001, 

2008, and 2010 has established standards for marketing many of the leafy vegetables and 

each will be discussed below. These marketing standards grades are an outgrowth of the 

widely accepted principle that price should be directly proportional to quality. The 

grower who delivers high quality leafy greens will receive a premium price because such 

commodities enable the processor to pack a better quality product. 

The fresh market standards for beet greens (USDA, AMS, 2008) standards 

contained in this subpart are applicable to beet greens and consist of either plants (with or 

without attached roots) or cut leaves, but they shall not be applicable to a mixture of 

plants and cut leaves in the same container. The standards apply only to the common redrooted table varieties of beets (Beta vulgaris) but not to mangel wurzel varieties primarily

grown for stock feed, or to sugar beets (Beta vulgaris var. saccharifera). "U.S. No. 1" 

consists of beet greens of similar varietal characteristics which are fresh, fairly clean, 

fairly tender, well trimmed and which are free from decay, weeds, grass, other kinds of 

leaves or other foreign material, and from damage caused by discoloration, freezing, 

disease, insects or mechanical or other means. In the case of beet greens with roots 

attached, the roots shall be free from damage by any cause, and the maximum diameter of 

the root shall not be larger than five-eighths inch. The leaf blades of beet greens shall not 

be longer than 6-1/2 inches. Well trimmed, in the case of cut leaf beet greens, means that 

the length of leaf stem or petiole is not more than the length of the leaf blade and that the 

overall length of the leaf including blade and petiole is not more than 11 inches.
177

The U.S.fresh marketing standards for endive, escarole, and chicory (USDA, 

AMS, 1964) for "U.S. No. 1" consists of plants of endive, escarole or chicory of similar 

varietal characteristics which are fresh, well trimmed and fairly well blanched, and which 

are free from decay and free from damage caused by seedstems, broken, bruised, spotted, 

or discolored leaves, wilting, dirt, disease, insects or other means. Tolerances within the 

grade allow for variations incident to proper grading and handling, the following 

tolerances, by count, shall be permitted in any lot: a 10 % percent for plants of endive, 

escarole or chicory which fail to meet the requirements of the grade provided that 

included in this amount not more than 5 percent shall be allowed for defects causing 

serious damage, including in this latter amount not more than 2 percent for plants

affected by decay. Similar varietal characteristics mean that the plants in any package are 

of the same type such as curly-leaved endive or broad-leaved escarole. Well trimmed 

means that the roots are neatly cut near the point of attachment of the outer leaf stems.

Spinach bunching standards (USDA, AMS, 1987) "U.S. Extra No. 1" shall consist 

of spinach leaves of similar varietal characteristics which are fairly clean, well trimmed, 

free from coarse stalks, seedstems, seed buds, crowns and roots, sandburs or other kinds 

of burs, decay, and from damage caused by clusters of leaves, wilting, discoloration, 

freezing, foreign material, disease, insects, mechanical or other means. In order to allow 

for variations incident to proper grading and handling, not more than 5 %, by count, of 

any lot may fail to meet the requirements of this grade, including not more than 1 % for 

spinach leaves which are affected by decay. "U.S. Commercial" shall consist of spinach 

leaves of similar varietal characteristics which are well trimmed, free from coarse stalks, 

seed stems, seed buds, crowns and roots, sandburs, or other kinds of burs, decay, and 

from damage caused by clusters of leaves, wilting, discoloration, freezing, dirt or other 

foreign material, disease, insects, mechanical or other means. In order to allow for 

variations incident to proper grading and handling, not more than 20 %, by count, of any

lot may fail to meet the requirements of this grade, including not more than 1 % for 

spinach leaves which are affected by decay. Spinach fresh leaves (USDA, AMS, 1946) 

"U.S. Extra No. 1" shall consist of spinach leaves of similar varietal characteristics which 

are fairly clean, well trimmed, free from coarse stalks, seed stems, seed buds, crowns and 

roots, sandburs or other kinds of burs, decay, and from damage caused by clusters of 

leaves, wilting, discoloration, freezing, foreign material, disease, insects, mechanical or 

other means. Well trimmed means that the leaf stems or petioles are not excessively long 

in relation to the size of the leaf blades. "U.S. Commercial" shall consist of spinach 

leaves of similar varietal characteristics which are well trimmed, free from coarse stalks, 

seed stems, seed buds, crowns and roots, sandburs, or other kinds of burs, decay, and 

from damage caused by clusters of leaves, wilting, discoloration, freezing, dirt or other 

foreign material, disease, insects, mechanical or other means. US standards for grades of 

bunched spinach (USDA, AMS, 1956) standards are applicable to spinach of goosefoot 

(Chenopodiaceae) family which is bunched separately and packed separately in 

containers as either leaves or plants. "U.S. No. 1" consists of bunched spinach which 

meet the following requirements similar varietal characteristics; same form; well

trimmed, free from decay, damage insects, flower buds, and discoloration.
178

Spinach for processing (USDA, AMS, 1956) "U.S. No. 1" consists of spinach 

which is fairly fresh and free from decay, mildew, grass, weeds, wood, muck chips or 

other foreign material, roots, and worms, and which is free from damage caused by 

discoloration, seed stems, seed buds, coarse stalks and stems, other disease, other insects, 

spray residue, adhering dirt, or mechanical or other means. Not more than 25 percent, by 

weight, of the spinach in any lot may consist of leaf stems.

The U.S. standards for grades of collard greens or broccoli greens have similar 

varietal characteristics which are fresh, fairly tender, fairly clean, well trimmed, and of 

characteristic color for the variety or type; which are free from decay and free from 

damage caused by coarse stalks and seed stems, discoloration, freezing, foreign material, 

disease, insects or mechanical or other means. Not more than a total of 10 %, by weight, 

of the units in any lot, may fail to meet the requirements of the grade. Unclassified is not 

a grade but consists of collard greens or broccoli greens which have not been classified in 

accordance with the other grades. 

The grades for dandelion greens (USDA AMS, 1955) U.S. No. 1 consists of 

dandelion greens of similar varietal characteristics which are fresh, fairly tender, fairly 

clean, well trimmed, and which are free from decay and free from damage caused by seed 

stems, discoloration, freezing, foreign material, disease, insects or mechanical or other 

means. Not more than 5 percent, by weight, of the dandelion greens packed as plants, in 

any lot, may consist of cut leaves or when packed as cut leaves may consist of plants.

The grades for mustard greens and turnip greens (USDA AMS, 1953) U.S. No. 1 

consists of dandelion greens of similar varietal characteristics which are fresh, fairly 

tender, fairly clean, well trimmed, and which are free from decay and free from damage 

caused by seed stems, seed stems, discoloration, freezing, foreign material, disease, 

insects or mechanical or other means. In the case of turnip greens with roots attached, the 

roots shall be firm and free from damage by any cause and unless otherwise specified, the 

maximum diameter of the root shall be 1-1/2 inches.

The standard for kale (USDA, AMS, 2005) apply to kale leaves, plants, or 

bunches of kale leaves or plants, but shall not be applicable to mixtures of kale leaves, 

plants, or bunches of kale leaves or plants. "U.S. No. 1" consists of kale of one type 

which is well trimmed, not stunted, and free from decay and from damage caused by

yellow or discolored leaves, seed stems, wilting, bud burn, freezing, dirt, disease, insects, 

or mechanical or other means. "U.S. Commercial" consists of kale which meet the 

requirements of U.S. No. 1 except that bronze or slightly yellowish color affecting only

the edges of the leaves shall be permitted, provided these edges are not dried

The standards for lettuce (USDA, AMS, 1975) "U.S. Fancy'' consists of heads of 

lettuce which meet the following requirements: similar varietal characteristics; fresh;

green; not soft and free from decay, insects, russet spotting, tip burn, mildew, 

discoloration, Also allow 12 % of heads of lettuce to fail the grade requirements. 

Lettuce packed in standard lettuce containers shall have a net weight of not less than 42

pounds (19 kg) and not more than 50 pounds (23 kg). "Fairly well trimmed" means that 
179

the butt is trimmed off closely below the point of attachment of the outer leaves, and that 

on a head of Iceberg type lettuce, wrapper leaves do not exceed 7 in. The standards for 

field grown leaf lettuce (USDA, AMS, 2006), “U.S. Fancy” consists of plants of field 

grown leaf lettuce of similar varietal characteristics which are well developed, well 

trimmed, free from decay, freezing, insects, worms or excreta, and free from injury by

broken midribs, bruising, dirt or foreign material, discoloration, Downy mildew, seed 

stems, tipburn, water soaked, yellowing, insect, mechanical or other means. “U.S. No. 1” 

consists of plants of field grown leaf lettuce of similar varietal characteristics which are 

well developed, fairly well trimmed, free from decay, freezing and free from damage by

broken midribs, bruising, dirt or foreign material, discoloration, Downy Mildew, seed 

stems, tip burn, water soaked, yellowing, insects, worms, mechanical or other means. 

Size may be specified by count or weight. Weight is determined by average weight of 

the plants, and no plant shall vary more than 50 % larger or smaller in weight than the 

average. The "U.S. Fancy" greenhouse leaf lettuce (USDA, AMS, 1964) consists of 

plants of leaf lettuce of similar varietal characteristics which are well grown, well 

trimmed and free from decay and which are free from injury caused by coarse stems, 

bleached or discolored leaves, spray burn, dirt, wilting, freezing, disease, insects, or other 

means. Romaine lettuce (USDA, AMS, 1960) "U.S. No. 1" consists of romaine plants of 

similar varietal characteristics which are fresh, well developed, well trimmed, and which 

are free from decay, and free from damage caused by seed stems, broken, bruised or 

discolored leaves, tip burn, wilting, foreign material, freezing, and dirt, disease, and 

insects, mechanical or other means. A package shall have not more than one and onehalf times a specified tolerance of 10 %, and not more than double a specified tolerance 

of less than 10 %, except that at least one defective plant may be permitted in any

package. "Fresh" means that the plant has normal succulence but the outermost leaves 

may be slightly

wilted.

Parsley standards (USDA, AMS, 2007) do not apply to parsley tops marketed 

with a part of the entire root attached. U.S. No. 1” consists of parsley of similar varietal 

characteristics and of good green color; which is free from decay, and from damage 

caused by seed stems, yellow or discolored leaves, wilting, freezing, dirt, or other foreign 

material, disease, insects, or mechanical or other means.

AVAILABILITY AND STORAGE LIFE OF THE LEAFY VEGETABLE CROP 

GROUP MEMBERS IN THE WORLD MARKETPLACE:

Some of the leafy vegetables such as lettuce and spinach have major markets, and 

several are widely available in the marketplace. Table 76 shows availability of the leafy

vegetables, Table 77 shows the Brassica leafy vegetables, and Table 78 shows the 

availability of the leaves of root and tuber vegetables. Some like leafy amaranth are 

available in ethnic marketplaces in the U.S. Many like edible leaved chrysanthemum and 

corn salad, garden purslane, and Malabar spinach are common to Asian countries and are 
180

available in Asian specialty store, ethnic market, and gourmet restaurants (Table 76). 

Some of the Brassica leafy vegetables like arugula, bok choy, broccoli raab, collards, 

kale, and turnip greens are widely available in the marketplace (Table 77). Many of the 

leaves of the root and tuber vegetables like garden beet leaves, cassava leaves, chicory

leaves tanier and taro leaves are widely available in world markets (Table 78).

Table 76. AVAILABILITY OF THE LEAFY VEGETABLES PROPOSED CROP 

GROUP MEMBERS IN THE WORLD MARKETPLACE:

Commodity Availability in the Marketplace

Amaranth, leafy It is not very common in the U.S. but can be found in some local ethnic 

markets. Very prevalent in Asia, India, and parts of Africa

Amaranth, Chinese Can be found in the U.S. in ethnic markets or areas with a large Asian 

population. Commonly available fresh throughout Asia.

Aster, Indian No data in the U.S., but found locally where it is grown.

Blackjack Mostly local markets in Africa and parts of Asia.

Cat’s Whiskers Rare to unknown outside its range but has some cultivation in Africa, 

Southeast Asia, and the Caribbean.

Cham-chwi Grows throughout China and east Asia, particular in northern areas.

Cham-na-mul Local grown only, primarily in China and Korea.

Chervil Common in Europe, U.S., and parts of Asia and the Middle East.

Chipilin Common in Central America, Mexico, and any area with a large number 

of immigrants from that region. Being researched for broader markets in 

the Northeast U.S.

Chrysanthemum, 

Edible-leaved

Common throughout much of Asia; rarer elsewhere although can be 

found in Asian specialty stores in the U.S. and other countries.

Corn salad Popular throughout Europe and parts of China. Gaining popularity in the 

U.S. in gourmet markets and high-end restaurants.

Cosmos Rare to unknown in this country. Mostly found in Southeast Asia, 

particularly Malaysia

Dandelion Dandelion greens and dandelion wine are available in many places in the 

U.S. and Europe. The greens are fairly common in China and very 

popular in France. 

Dock Mainly gathered from the wild for personal use. Seed can be purchased 

over the internet for home gardening.

Dol-nam-mul Found mainly in Korea as a food plant; medicinal plant in China, 

Vietnam and Korea.

Ebolo Mainly found in local markets in urban and rural West and Central 

Africa; may also be obtainable in Australia and China.

Endive Relatively common in produce markets as a popular salad green or part 

of a salad mix.

Fameflower Available throughout much of the tropics, at fresh markets or dried

Feather cockscomb Common in Central Africa, parts of China, Indonesia, and surrounding 

regions as food. Available through much of the rest of the world as an 

ornamental.

Good King Henry Rare found mainly home gardens in U.S., Canada, and Europe.

Iceplant Primarily local trade where it is grown.

Jute Widely available as food throughout India, North and West Africa, and 
181

Commodity Availability in the Marketplace

eastern Asia.

Lettuce, bitter Common throughout sub-Saharan Africa and Madagascar.

Lettuce, head and 

leaf

Common throughout much of the world, particularly the temperate areas 

in which it is grown.

Orach Available fresh in farmers markets in the U.S. and Europe.

Parsley Common throughout the U.S. and Europe; available in much of the 

world.

Plantain, common In this country mostly gathered from the wild. Cultivated in Asia and 

Central America as a vegetable and sold in markets.

Primrose, English Mainly grown in home gardens, particularly in the U.S. In Europe there 

is more availability of the leaves in fresh markets, and the flowers as 

condiments or wine.

Purslane, garden Available in high-end produce markets in the U.S. More common as a 

fresh vegetable in other parts of the world Although here used as a 

vegetable for much of American history, it fell out of favor in the past 

century and was known mainly as a weed. Recently, however, purslane 

has come to be considered a gourmet delicacy and is beginning to be 

cultivated more and gathered from the wild for high-end restaurants. 

Purslane is also much-consumed in Africa, Mexico and parts of Asia and 

India.

Purslane, winter In the U.S. found in gourmet specialty markets and restaurants. 

Available relatively common in England and other parts of Europe in

produce markets. Can be found in season in Cuba, parts of South 

America and tropical Africa.

Sowthistle Fresh leaves are traded in local markets in Africa, and other areas where 

it is grown. It is weedy and found throughout much of the temperate 

world. Field sowthistle is prized in China, particularly, as a vegetable 

and is native to eastern Asia.

Spinach Extremely common throughout Asia, Europe, North America, and 

Australia, both fresh and frozen or canned.

Spinach, Malabar Found in many ethnic Asian stores, and common in produce markets 

throughout Asia and Africa.

Spinach, New 

Zealand

Common in the U.S. and Europe when in season, as it is highly 

perishable. Can be found frozen in the off season in many places

Swiss chard Common in the U.S. and Europe when in season as it is highly 

perishable. Can be found frozen in the off season in many places

throughout Asia, Europe, North America, and Australia, both fresh and 

frozen or canned.

Tanier spinach Relatively rare here; more common in the tropics where it is grown.

Violet, Chinese Mainly gathered from the wild or cultivated in home gardens in Africa, 

Asia, and rural tropical Americas.

Table 77. AVAILABILITY OF THE BRASSICA LEAFY VEGETABLES 

PROPOSED CROP GROUP MEMBERS IN THE WORLD MARKETPLACE:

Commodity Availability in the Marketplace

Arugula Availability in the marketplace: Fairly common in the U.S., particularly 

in more affluent areas, as it is considered a gourmet food. Common in 
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Commodity Availability in the Marketplace

Europe, the Middle East, North Africa, and parts of Asia.

Chinese Cabbage, 

Bok choy

Ubiquitous throughout most of Asia, becoming more common in the 

West. Bok choy in particular is available at most large supermarkets in 

the U.S., as well as specialty markets.

Broccoli, Chinese Extremely common in Asia and easily found in Asian markets; 

becoming more common in mainstream markets in the U.S.

Broccoli raab Fairly common in fresh markets throughout the U.S., and in Asian and 

Italian ethnic markets. More common in Europe.

Cabbage, Abyssinian Mainly local markets, primarily in Africa.

Cabbage, Seakale Rare in the U.S. Mainly Portugal and surrounding areas.

Collards Common in the U.S. and parts of Europe and Africa, fresh, canned, or 

frozen.

Cress, Garden Rare but not unknown in the U.S. More common in Europe, Asia, and 

Africa.

Cress, Upland Rare in most places, although may be obtainable in some areas of 

Europe. Primarily grown in the home garden or gathered from the wild 

for personal use.

Hanover salad Primarily found in specialty markets and home gardens. 

Kale Very common throughout North America, Australia, and Europe; 

different varieties available in Asia, Africa, and South America.

Maca As a vegetable, mainly in Andean countries where it is grown. However 

the dried and ground root powder is available as a nutritional supplement 

in many other parts of the world.

Mizuna Common in Japan and China. Popular in the West as part of bagged 

salad mixes

Mustard greens Common worldwide, and ubiquitous in Asia. In the U.S. is commonly 

found in salad mixes. It does well in containers. It is often sold for the 

home garden in seed mixes with other tender greens. 

Mustard, tuberous 

rooted, Chinese

Common in China, mainly as pickles/preserves.

Radish, leaves Roots, often with leaves or leaves separately, can be found in markets 

around the world. Preserved radish is also obtainable in many places, 

particularly Asia.

Rape, leaves Very common as a cooking oil or ingredient in margarine in North 

America, Europe, and Asia.

Rocket, wild Rare in our area; gathered from the wild or grown in home gardens. 

Available in some markets in Europe.

Rutabaga, leaves Commonly found in North America, Europe, and Asia.

Shepherd’s purse Grows wild in many places; common in Korea, Japan, and parts of 

China.

Turnip greens Turnips are ubiquitous throughout much of the world. In the U.S., 

turnips and turnip greens are typically sold separately, while in other 

countries they may be sold separately or whole with the leaves still 

attached.

Watercress Fairly common in markets in the U.S., Asia, Europe, and Africa.
183

Table 78. AVAILABILITY OF THE LEAVES OF THE ROOT AND TUBER 

VEGETABLE CROP GROUP MEMBERS IN THE WORLD MARKETPLACE:

Commodity Availability in the Marketplace

Alexanders Whole plant rarely found, but seeds can be purchased for home 

gardening and is sometimes gathered from the wild.

Beet, garden, tops Commonly available throughout the U.S. and Europe, as well as cooler 

parts of Asia and South America. The vast majority of commercially 

produced garden beets are canned or pickled and sold in supermarkets in 

the U.S. and Europe.

Bellflower, Chinese Mainly found in China and Korea; can be purchased in Chinese grocery 

stores in the U.S.

Cassava, leaves Fairly common in some form worldwide, although in non-tropical areas 

tapioca flour and products are the most common form available, due to 

the perishability of the whole root.

Chayote, leaves Widely available throughout much of the world. Less common in colder 

climates, although may be found in areas that have a high concentration 

of immigrants Central America, South America, India, or Asia.

Chicory, leaves Common in Europe, North America, Australia, and parts of Asia.

Rampion Rare in our area, although grown in some home gardens in the U.S. and 

Canada. Available in some markets in Europe and North Africa.

Salsify, black, 

leaves

Rare in the U.S.; more common in produce markets in Europe, Africa, 

and South America. Can be found fresh in upscale urban markets, as 

well as sold frozen or canned in places.

Sweet potato, leaves The tubers readily available throughout much of the world, fresh, 

canned, or frozen. The leaves are typically available fresh in produce 

markets in parts of Asia and West Africa. 

Tanier, leaves Mainly found in areas where it is grown, but available in the U.S. in 

some specialty markets, particularly in areas with a large proportion of 

immigrants from West Africa, the West Indies, and the Caribbean.

Taro, leaves Available worldwide in fresh, frozen, or dried forms.

Ulluco, leaves Mainly found in markets in the Andes, although also can be purchased in 

areas with large immigrant populations from those countries.

Velvet leaf Mainly available where it is grown or can be collected from the wild.

Yam, leaves Extremely common throughout much of the world; however in some 

temperate countries like the U.S. they may be confused with sweet 

potato.

AVAILABILITY OF THE LEAFY VEGETABLE CROP GROUP MEMBERS IN 

THE U.S. MARKETPLACE:

Most of the leafy vegetables are widely available in the U.S. marketplace (USDA 

Vegetable Crops 2011 and the Packer, volume 108, No. 54, 2010) references the market 

availability and peak production periods for several leafy vegetables. Endive and 

escarole are available year around from California and Florida (Jan – June) and New 

Jersey (June – December) overlap each other’s production periods (Table 29).
184

Table 79. Availability of Endive/Escarole in the U.S. Marketplace (A = Available, P 

= Peak, Packer, 2010). 

Location Jan Feb Mar Apr May Jun July Aug Sep Oct Nov Dec

California A A A A A A A A A A A A

Florida A A A A A A

New Jersey A A A A A A A

Iceberg or head lettuce is available all year with main production in Arizona and 

California (Table 80). Florida produces head lettuce from January – April and Mexico 

from January – May.

Table 80. Availability of Iceberg Lettuce in the U.S. Marketplace (A = Available, P 

= Peak) Packer, 2010). 

Location Jan Feb Mar Apr May Jun July Aug Sep Oct Nov Dec

Arizona P P P P A A

California P P P P A A A A A

Colorado A A A

Florida A A A A A

New 

Mexico

A A

Washington A A A A

Mexico A A A A A

Both Boston, Bibb, Butterhead (Table 81) and leaf lettuce (Table 82) are available from 

California all year. Other significant states include Arizona and imports from Mexico to 

add to the lettuce availability.

Table81. Availability of Boston/Bibb/Butterhead Lettuce in the U.S. Marketplace 

(A = Available, P = Peak) Packer, 2010). 

Location Jan Feb Mar Apr May Jun July Aug Sep Oct Nov Dec

Arizona P P P A A A A

California A A A A A A A A A A A A

Florida A A A

Mexico A A A A A

Table 82. Availability of Leaf Lettuce in the U.S. Marketplace (A = Available, P = 

Peak) Packer, 2010). 

Location Jan Feb Mar Apr May Jun July Aug Sep Oct Nov Dec

Arizona P P P A A A

California A A A A A A A A A A A A

Florida A A A

Washington A A A A
185

Location Jan Feb Mar Apr May Jun July Aug Sep Oct Nov Dec

Mexico A A A A A A A A A A A A

Romaine lettuce is also available from California on a yearly basis (Table 83). Arizona 

and Florida produce Romaine lettuce form January – April. New Jersey produces lettuce 

from May – October, while Canada is available July and August. 

Table 83. Availability of Romaine Lettuce in the U.S. Marketplace (A = Available, 

P = Peak) Packer, 2010). 

Location Jan Feb Mar Apr May Jun July Aug Sep Oct Nov Dec

Arizona A A A A A A

California A A A A A A A A A A A A

Florida A A A A A

New Jersey A A A A A A

Canada A A

Mexico A A A

Spinach is also available from California on a yearly basis (Table 84). Mexico 

produces spinach from January – March, while Texas produces spinach from January –

March.

Table 84. Availability of Spinach in the U.S. Marketplace (A = Available, P = Peak) 

Packer, 2010). 

Location Jan Feb Mar Apr May Jun July Aug Sep Oct Nov Dec

California A A A A A A A A A A A A

Texas A A A A

Mexico A A A A A

Availability of other leafy vegetables is as follows:

Cactus leaves California Feb – November; Cardoon – California Oct – May; Chinese 

broccoli – Dec – April; Romaine lettuce is also available from California on a yearly 

basis (Table 83). Arizona and Florida produce Romaine lettuce form January – April. 

New Jersey produces lettuce from May – October, while Canada is available July and 

August radicchio – CA, NJ, Mexico, Italy all year; New Zealand Spinach CA all year; 

watercress all year CA and FL; rapini and broccoli raab all year CA

Storage Life of Leafy Vegetables:

The leafy vegetables such as cilantro, collards, spinach, and turnip greens can be 

stored 10 -14 days (Table 85). Endive, escarole, kale, radicchio, Romaine lettuce and 
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watercress and be stored for up to 21 days. Swiss chard can be stored 7 to 14 days, while 

parsley is stored from 8 to 10 weeks. 

Table 85. Approximate Storage Life of Leafy Vegetables. (Adapted Hardenburg, et 

al., 1986, Gast, 1991, University of California Postharvest Technology, 2010, 

http://postharvest.ucdavis.edu/pfvegetable). 

Leafy Vegetable Typical Storage/Shelf Life

Cilantro, fresh leaves 10 – 14 days

Collards 10 – 14 days

Endive/Escarole 14 – 21 days

Greens 10 – 14 days

Kale 14 – 21 days

Lettuce 14 – 28 days

Lettuce, Romaine 14 – 21 days

Parsley 8 -10 weeks

Radicchio 14 – 21 days

Salsify 2 – 4 months

Spinach 10 – 14 days

Swiss chard 7 – 14 days

Turnip greens 10 - 14 days

Watercress 14 – 21 days

Leafy greens such as collards, kale, rape, Swiss chard, and beet greens are handled like 

spinach. Because of their perishability, they should be held as close to 32 F as possible. 

At this temperature, they can be held for 10 to 14 days. Relative humidity of at least 95 % 

is desirable to prevent wilting. Air circulation should be adequate to remove heat of 

respiration, but rapid air circulation will speed transpiration and wilting. Satisfactory

precooling is accomplished by vacuum cooling or hydrocooling. These leafy greens are 

commonly shipped with package and top ice to maintain freshness. Research has shown 

that kale packed in polyethylene-lined crates and protected by crushed ice keeps in 

excellent condition for 3 weeks at 32 F but only 1 week at 40 F and three days at 50 F. 

Vitamin content and quality are retained better when wilting is prevented.

Because lettuce is so fragile, it is handled as little as possible. Most fresh market lettuce 

is hand cut and trimmed, and placed in cardboard cartons in the field. It is then trucked to 

a central area for vacuum cooling. In a few areas it is not vacuum cooled, but placed in a 

cooler for temporary holding until trucked to market. No lettuce is washed before it gets 

to the store, but some may be hydro cooled or hydro-vacuum cooled. For storage lettuce 

is held at 32 F and 98 to 100 % relative humidity. Lettuce should be precooled to 34 F 

soon after harvest and stored at 32F and 98 to 100 % relative humidity for retention of 

quality and shelf life. Precooling is commonly done by vacuum cooling because it is 

more effective and rapid that hydrocooling. Also, since most head lettuce is field packed 

in corrugated cartons, vacuum cooling is more suitable. For vacuum cooling, containers 

and film wraps should be perforated or readily permeable to water vapor. To aid vacuum 

cooling, clean water is sprinkled on the heads of lettuce prior to carton closure if they are 
187

dry and warmer than 75 F. Thorough precooling is essential because mechanically 

refrigerated rail cars or trucks do not have enough cooling capacity to cool warm lettuce 

during transit. Lettuce is highly perishable and deteriorates rapidly with increasing 

temperature. The respiration rate increases greatly storage life decreases concomitantly as 

the storage temperature increases over the temperature range from 32 to 75 F. Leaf 

lettuce respires at about twice the rate of head lettuce. At 32 F, head lettuce can be held 

in good condition for 2 to 3 weeks, the time period depending on maturity, quality, and 

handling condition of the lettuce at harvest. The storage life at 38 F is only about half at 

that at 32 F. Soft rot, the most serious disease of lettuce, often starts on bruised leaves, 

but it is much less serious at 32 F than at higher temperatures. Tipburn is also a major 

market disease of lettuce. It is of field origin, but occasionally increases in severity after 

harvest

Parsley is stored at 32F and 95 to 100% relative humidity. Parsley can keep 2 to 2.5 

months at 32F. High humidity is essential to prevent desiccation. Packaging in 

perforated polyethylene bags and using top ice are often beneficial

Spinach

Spinach is highly perishable after harvest. Immediate and rapid cooling is 

necessary to prevent wilting. Care is needed in keeping loads from overheating. Loads 

must be cooled if they are to be transported long distances to the processing or packing 

plant. Three methods are used to cool harvested spinach: crushed ice is immediately 

placed in each package of spinach, vacuum cooling which takes 10 minutes, or forced air

cooling which takes 4 hours. Once cooled, storage conditions should be maintained at 

32F and 95 to 100% relative humidity. Occasional light water misting will help maintain 

a high relative humidity. During transport and storage spinach should not be frozen or 

exposed to ethylene gas that is emitted from propane powered lift trucks and other 

produce such as apples or pears. Ethylene gas will produce a bitter taste in spinach. 

Under optimal conditions, spinach will keep for ten to 14 days. 

CHANGES TO EPA DATABASES NEEDED FROM ESTABLISHMENT OF AN 

AMENDED LEAFY VEGETABLE CROP GROUP:

The establishment of a new Tropical and Subtropical Fruit – Edible Peel Crop Group 22 

will affect the need to update many Risk Assessment Models, Residue Chemistry 

Guidelines, OPP databases, and/or HED Standard Operating Procedures (SOP).

The affected EPA databases may include the following:
188

(1) Risk Assessment Models - The terminology in the Food Exposure Modules of our 

current Risk assessment Models from DEEM-FCID, LIFELINE, and CARES will need 

to be updated to reflect new terminology and the new Crop Group terminology.

(2) EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background), 

Table 1 Raw Agricultural and Processed Commodities and Feedstuffs Derived from

Crops and EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background), 

EPA Residue Chemistry Test Guidelines (OPPTS 860.1500, Crop Field Trials), Table 5 

Suggested Distribution of Field Trials by Region for Crops Requiring > 3 trials and Table 

6 Regional Distribution of Crop Production. 

Any differences between the EPA and NAFTA Crop Production Regions after the 

NAFTA Regions are updated will be addressed by the ICCGR Workgroup or by the EPA 

HED ChemSAC with attendance by Canada, PMRA and Mexico. The EPA Residue 

Chemistry Test Guidelines (OPPTS 860.1500, Crop Field Trials) Table 5 Suggested 

Distribution of Field Trials by Region for Crops Requiring > 3 trials and Table 6 

Regional Distribution of Crop Production will be updated to reflect more recent crop 

production information. There is currently no conflict with Canada. In addition, there 

should be no conflict with Canada since they do not produce the tropical fruit crops.

(3) Health Effects Division Standard Operating Procedures: HED SOP 99.3 -–

“Translation of Monitoring Data” issued March 26, 1999. This policy provides guidance 

on translating pesticide-monitoring data from one commodity to other similar 

commodities. Most of the monitoring data is from the USDA Pesticide Data Program 

(PDP) or the Food and Drug Administration (FDA). The policy is based on the crop 

groupings in the 40 CFR 180.41. 

In the current SOP there are entries for head lettuce, broccoli, and spinach. 

Residue data for head lettuce can be translated to cabbage, Chinese cabbage, napa (tight 

headed varieties), Brussels sprouts, and radicchio. Broccoli can be translated to 

Cauliflower, Chinese broccoli, Chinese cabbage, bok choy, Chinese mustard, and 

kohlrabi. Spinach can be translated to Subgroup 4A, Subgroup 5B and Subgroup 4B 

(except celery and fennel) unless a strong case can be made. This policy may need 

updating when Crop groups 4 and 5 are revised. 

(4) HED SOP 99.6 - “Classification of Food Forms with Respect to Level of 

Blending” issued August 20, 1999. This SOP provides rationale and guidance to HED on 

revised criteria for inputting residue values and pesticide usage information into acute 

dietary exposure and risk assessments based on commodities. These revisions permit the 

Agency to fully utilize data generated by the USDA Pesticide Data Program. 

Some of the members of the Leafy Vegetable except Brassica crop group 4 and 

the Brassica leafy vegetable crop group 5 HED SOP 99.6. See Table ????? below. 
189

Many members of the proposed tropical fruit group edible peel are considered nonblended commodities since they can be eaten as a single fruit. The whole fruits are not 

blended except for carob and can be uncooked, cooked, baked, boiled, or canned. Dates 

are considered partially blended since they are mixed from various sources.

Table 86. Classification of Food Forms with Respect to Level of Blending for the 

Leafy Vegetable Crop Groups 4 and Brassica Leafy Vegetable Crop Group 5. (HED 

SOP 99.6, April 20, 1999). 

COMMODITY CROP 

GROUP 

FOOD FORM CLASSIFICATION

(B – Blended; NB –

Not blended; PB –

Partially blended)

Arugula 4 11 - Uncooked PB

Beets, garden, tops 

(greens)

2 11 - Uncooked PB

Beets, garden, tops 

(greens)

2 14 - Boiled PB

Bok choy 5 11 - Uncooked PB

Bok choy 5 12 – Cooked: NFS PB

Bok choy 5 14 - Boiled PB

Bok choy 5 42 – Frozen: Cooked PB

Bok choy 5 51 – Cured: NFS 

(smoked/pickled)

PB

Broccoli - Chinese 5 14 - Boiled NB

Chervil 4 14 - Boiled PB

Chicory (French/

Belgian endive)

4 11 - Uncooked NB

Chrysanthemum 4 Chrysanthemum PB

Cilantro 19 11 - Uncooked B

Cilantro O 12 – Cooked: NFS B

Collards 5 14 - Boiled PB

Collards 5 32 – Canned: Cooked PB

Collards 5 42 – Frozen: Cooked PB

Cress- garden/field 4 11 - Uncooked PB

Cress- garden/field 4 14 - Boiled PB

Cress - upland 4 Cress - upland PB

Dandelion - greens 4 11 - Uncooked PB

Endive – curly and 

escarole

4 11 - Uncooked PB

Endive – curly and 

escarole

4 12 – Cooked: NFS PB

Kale 5 12 – Cooked: NFS PB
190

COMMODITY CROP 

GROUP 

FOOD FORM CLASSIFICATION

(B – Blended; NB –

Not blended; PB –

Partially blended)

Kale 5 14 - Boiled PB

Kale 5 32 – Canned: Cooked PB

Kohlrabi 5 14 - Boiled NB

Lambsquarter O 12 – Cooked: NFS PB

Lettuce – head varieties 4 11 - Uncooked NB

Lettuce – leaf varieties 4 11 - Uncooked PB

Lettuce - unspecified 4 31 – Canned: NFS PB

Mustard greens 5 14 - Boiled PB

Oriental vegetables/leafy O Oriental 

vegetables/leafy

PB

Parsley 4 11 - Uncooked PB

Parsley 4 12 – Cooked: NFS PB

Parsley 4 13 - Baked PB

Parsley 4 14 - Boiled PB

Parsley 4 15 - Fried PB

Parsley 4 31 – Canned: NFS PB

Parsley 4 32 – Canned: Cured PB

Parsley 4 34 – Canned: Boiled PB

Poke greens O 14 - Boiled PB

Radicchio 4 11 - Uncooked NB

Sweet potato - leaves 2 Sweet potato - leaves PB

Swiss chard 4 11 - Uncooked NB

Swiss chard 4 14 - Boiled NB

Taro - greens 2 14 - Boiled PB

Turnip - tops 2 14 - Boiled PB

Turnip - tops 2 32 – Canned: Cured PB

Turnip - tops 2 44 – Frozen: Boiled PB

(5) HED SOP 2000.1 – “Guidance for Translation of Field Trial Data from 

Representative Commodities in the Crop Group Regulation to Other Commodities in 

Each Crop Group/Subgroup” issued September 12, 2000. 

There is guidance in the SOP for the Leafy vegetable Crop Group 4, Brassica leafy

vegetable crop group 5, and the Leaves of root and tuber vegetables crop group 2. The 

proposed amended crop groups will be listed below followed by the three crop subgroups 

in separate Tables:

Amended Crop Group 4 - 12: Leafy vegetable.
191

Representative Commodities: Head and leaf lettuce, spinach, mustard greens or kale, and 

beet, garden, leaves

CROP GROUP COMMODITY REPRESENTATIVE COMMODITY

Alexanders leaves Beet, garden, leaves

Amaranth, Chinese Spinach

Amaranth, leafy Spinach

Arugula Mustard greens or kale

Beet, garden leaves Beet, garden, leaves

Bellflower, Chinese, leaves Beet, garden, leaves

Broccoli, Chinese Mustard greens or kale

Broccoli raab Mustard greens or kale

Cabbage, Abyssinian Mustard greens or kale

Cabbage, seakale Mustard greens or kale

Cassava, leaves Beet, garden, leaves

Chervil, fresh leaves Spinach

Chicory, leaves Beet, garden, leaves

Chinese cabbage, bok choy Mustard greens or kale

Chipilin Spinach

Chrysanthemum, garland Spinach

Cilantro, leaves Spinach

Collards Mustard greens or kale

Corn salad Spinach

Cress, garden Mustard greens or kale

Cress, Upland Mustard greens or kale

Dandelion, leaves Spinach

Dock Spinach

Ebolo Spinach

Endive, Spinach

Escarole Spinach

Fameflower Spinach

Good King Henry Spinach

Hanover salad Mustard greens or kale

Huauzontle Spinach

Jute, leaves Spinach

Kale Kale

Lettuce, head Lettuce, head

Lettuce, leaf, (Romaine) Lettuce, leaf

Maca Mustard greens or kale

Mizuna Mustard greens or kale

Mustard greens Mustard greens

Mustard, tuberous rooted Chinese Mustard greens or kale

Orach Spinach

Parsley, fresh leaves Spinach

Purslane, garden, Spinach

Purslane, winter Spinach
192

CROP GROUP COMMODITY REPRESENTATIVE COMMODITY

Radicchio Lettuce, head

Radish, leaves Mustard greens or kale

Rampion leaves Beet, garden, leaves

Rape greens Mustard greens or kale

Rocket, wild Mustard greens or kale

Rutabaga greens Mustard greens or kale

Salsify, black, leaves Beet, garden, leaves

Spinach Spinach

Spinach, Malabar Spinach

Spinach, New Zealand Spinach

Sweet potato leaves Beet, garden, leaves

Swiss chard Spinach

Tanier spinach Spinach

Tanier leaves Beet, garden, leaves

Taro, leaves Beet, garden, leaves

Turnip greens Mustard greens or kale

Watercress Mustard greens or kale

Ulluco, leaves Beet, garden, leaves

Yam, leaves Beet, garden, leaves

The proposed translations of field trials from the representative commodities to 

other commodities in the three proposed crop subgroups for the amended Leafy vegetable 

crop group would be as follows:

Amended Leafy greens subgroup 4A – 12.

Representative Commodities: Head lettuce and leaf lettuce, and spinach.

CROP GROUP COMMODITY REPRESENTATIVE COMMODITY

Amaranth, Chinese Spinach

Amaranth, leafy Spinach

Chervil, fresh leaves Spinach

Chipilin Spinach

Chrysanthemum, garland Spinach

Cilantro, leaves Spinach

Corn salad Spinach

Dandelion, leaves Spinach

Dock Spinach

Ebolo Spinach

Endive, Spinach

Escarole Spinach

Fameflower Spinach

Good King Henry Spinach
193

CROP GROUP COMMODITY REPRESENTATIVE COMMODITY

Huauzontle Spinach

Jute, leaves Spinach

Lettuce, head Lettuce, head

Lettuce, leaf, (Romaine) Lettuce, leaf

Orach Spinach

Parsley, fresh leaves Spinach

Purslane, garden, Spinach

Purslane, winter Spinach

Radicchio Lettuce, head

Spinach Spinach

Spinach, Malabar Spinach

Spinach, New Zealand Spinach

Swiss chard Spinach

Tanier spinach Spinach

Amended Brassica leafy greens subgroup 4B – 12 

Representative Commodities: Mustard greens or kale.

CROP GROUP COMMODITY REPRESENTATIVE COMMODITY

Arugula Mustard greens or kale

Broccoli, Chinese Mustard greens or kale

Broccoli raab Mustard greens or kale

Cabbage, Abyssinian Mustard greens or kale

Cabbage, seakale Mustard greens or kale

Chinese cabbage, bok choy Mustard greens or kale

Collards Mustard greens or kale

Cress, garden Mustard greens or kale

Cress, Upland Mustard greens or kale

Hanover salad Mustard greens or kale

Kale Kale

Maca Mustard greens or kale

Mizuna Mustard greens or kale

Mustard greens Mustard greens

Mustard, tuberous rooted Chinese Mustard greens or kale

Radish, leaves Mustard greens or kale

Rape greens Mustard greens or kale

Rocket, wild Mustard greens or kale

Rutabaga greens Mustard greens or kale

Turnip greens Mustard greens or kale

Watercress Mustard greens or kale

Amended Leaves of root and tuber, human food crop subgroup 4C-12.
194

Representative Commodities: Beet, garden, leaves

CROP GROUP COMMODITY REPRESENTATIVE COMMODITY

Alexanders leaves Beet, garden, leaves

Beet, garden leaves Beet, garden, leaves

Bellflower, Chinese, leaves Beet, garden, leaves

Cassava, leaves Beet, garden, leaves

Chicory, leaves Beet, garden, leaves

Rampion leaves Beet, garden, leaves

Salsify, black, leaves Beet, garden, leaves

Sweet potato leaves Beet, garden, leaves

Tanier leaves Beet, garden, leaves

Taro, leaves Beet, garden, leaves

Ulluco, leaves Beet, garden, leaves

Yam, leaves Beet, garden, leaves

______________________________________________________________________

(6) HED Dry Matter Database will be updated to add the Table below:

Table 87. Health Effects Division Dry Matter and Seeding Rate Database. 

Leafy Vegetable Crop Group. Prepared by Dr’s. NG and B. A. Schneider. 2006, 2011.

Commodity % Dry Matter

Amaranth, leafy 6.0

Artichoke, globe 16.0

Arugula 8.0

Asparagus 8.0, 8.3

Bamboo shoots 9.0

Basil, fresh leaves 10.0

Beet, garden, tops 7.7, 8.0, 10.8

Broccoli 9.0, 10.8, 11.0

Broccoli raab 8.0, 11.0

Brussels sprouts 13.0, 14.0, 15.2, 15.7

Cabbage 7.0, 7.5, 7.6, 8.0, 8.1, 8.3, 9.0

Cabbage, bok choy 4.6, 6.0, 6.2

Cabbage, napa 5.0, 5.5

Cactus 8.9

Cactus, prickly pear 12.0, 17.0, 19.0

Cauliflower 8.0, 8.9, 9.0

Celeriac 11.7, 12.0

Celery 5.0, 5.2, 5.9

Celtuce 5.5

Chayote, leaves 10.0

Chicory, tops 17.0, 18.0, 20.0
195

Commodity % Dry Matter

Cilantro, fresh leaves 10.0, 13.7, 

Collards 6.0, 10.3, 14.7, 15.0

Cress, garden 5.0

Cress, upland 10.0

Dandelion, greens 10.0, 14.0, 14.3

Dock 7.0

Endive 5.0, 5.5, 6.0, 6.4

Endive, Belgian 5.0, 5.6

Epazote 15.5

Fennel, Florence 9.8, 12.0

Kale 15.0, 15.3, 17.3

Kohlrabi 8.3, 9.0, 9.7

Lettuce, butterhead 4.0, 4.7

Lettuce, head 4.0, 4.9, 5.0

Lettuce, leaf 4.0, 6.0

Lettuce, Romaine 5.0, 5.4, 6.0

Mustard greens 6.0, 7.9, 9.0

Parsley, leaves 10.0, 12.0, 15.0

Purslane, garden 6.1, 7.0

Radicchio, leaves 7.0

Radish, oriental, tops 6.2, 7.0

Rape greens 17.0

Rhubarb 6.0

Roselle 13.3, 14.4

Salsify 13.0

Sorrel 7.2

Spinach 8.0, 8.6, 9.0, 9.3

Spinach, New Zealand 6.1, 7.0

Spinach, vine 6.9

Sweet potato, leaves 13.0

Swiss chard 7.0, 7.3, 7.7

Tampala 13.0

Taro, foliage 10.0

Turnip greens 7.0, 9.0, 10.0

Turnip, tops 25.5, 30.0

Watercress 5.0, 6.5, 6.7

Watercress, upland 10.0

COMMODITY DEFINITIONS [(40 CFR § 180.1(g)]:

There are five commodity definitions for the Leafy vegetables and include three 

for lettuce: lettuce; lettuce, head; lettuce, leaf; and one for endive, and one for turnip tops 
196

or turnip greens. In 2002, ChemSAC approved a commodity definition for parsley to 

include cilantro leaves. The raw agricultural commodity (RAC) for parsley is parsley, 

leaves; and for cilantro is cilantro, leaves. The seeds of cilantro are coriander, seed and 

they are not covered as part of this commodity definition. Also, coriander, seed is a 

member of Crop Group 19: Herbs and Spices Group, and Crop Subgroup 19B: Spice 

Subgroup. Cilantro, dried leaves and parsley, dried leaves will remain as a member of 

Crop Group 19: Herbs and Spices Group, and Crop Subgroup 19A: Herb Subgroup. The 

USDA IR-4 also proposed a definition for ferns (fiddleheads), and each of the commodity

definitions will be discussed below:

Tolerances and exemptions established for pesticide chemicals in or on the general category

of raw agricultural commodities listed in column A apply to the corresponding specific raw 

agricultural commodities listed in column B. However, a tolerance or exemption for a 

specific commodity in column B does not apply to the general category in column A.

Table 88. Current leafy vegetable commodity definitions are:

(A) General Commodity (B) Specific Commodities included in the Definition

Lettuce Lettuce, head; and lettuce, leaf

Lettuce, head Lettuce, head; crisphead varieties only 

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

Endive Endive, escarole 

Turnip tops or turnip 

greens

Broccoli raab (raab, raab salad), Hanover salad, turnip tops 

(turnip greens).

Table 89. Proposed Parsley commodity to cover cilantro. Commodity definitions are:

(A) General 

Commodity

(B) Specific Commodities included in the Definition

Parsley, leaves Parsley, leaves; Cilantro, leaves

One additional crop definition is proposed for ferns, edible (fiddleheads) that includes 

many similar ferns. The following is a proposed crop definition for ferns, edible 

(fiddleheads):

A B

Ferns, Edible 

(Fiddleheads)

Black lady fern; Bracken fern; Broad buckler fern; Cinnamon fern; 

Lady fern; Leather fern; Mother fern; Ostrich fern; Vegetable fern and 

Zenmari fern
197

I agree that no new commodity definitions are needed for this revised crop group. 

There are five commodity definitions for the Leafy vegetables and three for lettuce: 

lettuce; lettuce, head; lettuce, leaf; and one for endive, and one for turnip tops or turnip 

greens. When the Leafy vegetable crop group is published there will be no need for the 

endive = escarole definition since they will both be listed as separate commodities in the 

crop group. Also, there will no longer a need for the turnip tops or turnip greens 

definition since all the commodities it covers (broccoli raab and Hanover salad) are 

Brassicas and will all be proposed members of the Leafy Brassica greens subgroup 4B. 

The three lettuce definitions are still useful in determining which lettuce varieties are 

considered head and/or leaf lettuce. Most tolerances in the future will be based as either 

head or leaf lettuces. The commodity definition lettuce will be less useful. However, 

since there are several established lettuce and lettuce, head and lettuce, leaf these 

commodity definitions should not be deleted at this time.

Also in 2002, ChemSAC approved a commodity definition for parsley to include 

cilantro leaves (Reviewer=s Guide and Summary of HED ChemSAC Approvals for 

Amending Commodity Definitions [40 CFR '180.1(h)] and Crop Group/Subgroups [40 

CFR '180.41], Schneider, B., 6/14/02). The raw agricultural commodity (RAC) for 

parsley is parsley, leaves; and for cilantro is cilantro, leaves. The seeds of cilantro are 

coriander, seed and they are not covered as part of this commodity definition. Also, 

coriander, seed is a member of Crop Group 19: Herbs and Spices Group, and Crop 

Subgroup 19B: Spice Subgroup. Cilantro, dried leaves and parsley, dried leaves will 

remain as a member of Crop Group 19: Herbs and Spices Group, and Crop Subgroup 

19A: Herb Subgroup. Since both parsley, fresh leaves and cilantro, fresh leaves are 

recommended to be members of the revised leafy vegetable crop group the need for the 

parsley commodity definition is negated and no longer needed.

I also recommend not to approve the edible fern commodity definition, since we 

are recommending not including fiddlehead ferns for inclusion in the this group because 

even though they are found for a limited time in grocery stores and included in some 

gourmet restaurants, they are rarely cultivated and are often gathered from the wild for 

personal consumption, or sold to markets and restaurants. They have a very limited 

season, typically early spring for a short time as the fronds first emerge, and some of the 

ferns can be toxic if not harvested at the correct growth stage. However, after 

consideration of its cultural practices and potential as a commercial crop it is 

recommended not to include ferns as a commodity in any crop group. It may well be 

considered in a future crop group that includes mushrooms since cultivation practices 

may become more similar but for now edible ferns will remain an orphan crop.

TOLERANCE EXPRESSION GUIDANCE:
198

Until the Federal Register Notice is issued revising the Crop Group Regulation to 

establish an amended crop group 4 for Leafy Vegetable with three new crop subgroups 

the commodities approved for the crop group will have to be listed as separate 

commodities at the same tolerance level as the representative commodity for the group. 

This also applied to the new Crop subgroups, the individual commodities will have to be 

listed separately with each at the same tolerance level. When ChemSAC approves the 

Leafy vegetable crop group 4 - 12, the Risk Integration, Minor Use, and Emergency

Response Branch (RIMUERB) of the Registration Division can immediately implement 

the amended Crop Group with new tolerance expressions located in the Section F 

submissions. The following tolerance expression examples will provide an expedited 

way to establish tolerances in or on Leafy vegetable crops, especially for new reduced 

risk pesticides, without requiring additional residue data for all the crops noted. This will 

create a practice in the United States, which is already formalized in Canada, and 

promote international harmonization. Several tolerance expression examples for 

guidance purposes for use by RIMUERB and HED reviewers will be listed below:

Example 1. What is the tolerance expression for the amended Leafy vegetable crop 

group 4 - 12?

Answer to Example 1:

The tolerance expression for the amended Vegetable, leafy, vegetable 4 - 12.”

Example 2. How will the Crop group and subgroups appear in the Federal Register for 

the proposed crop group regulation [40CFR 180.41(c)]? This example is for the Field 

and External Affairs Division (FEAD) and Registration Division (RD) use in preparing 

the new Federal Register Regulation. The example follows the same format as the 

current Crop Grouping Regulation Federal Register Notice (FR 60, No.95, 5/17/95, 

26626-26643

The list of acceptable Leafy Vegetable crops and their scientific names for the 62 

commodities were also updated and are listed below. 

Therefore, it is proposed that 40 CFR chapter I be amended as follows:

1. The authority citation for part 180 continues to read as follows:

Authority: 21 U.S.C. 321(q). 346a and 371.

2. Section 180.41 is amended as follows:

a. Redesignate paragraphs (c)(TBD) through (c)(?) as paragraphs (c)(?) through

(c)(?), respectively, and add a new paragraph (c)(?).

b. Redesignate newly redesignated paragraphs (c)(?) through (c)(?) as paragraphs 

(c)(?) through (c)(?), respectively, and add a new paragraph (c)( TBD).

These proposed amendments read as follows:
199

§ 180.41 Crop group tables.

* * * * *

(c) * * *

(?) Crop Group 4-12: Leafy Vegetable Group.

(i) Representative commodities. Head lettuce and Leaf lettuce, and Spinach, 

and Mustard greens or Kale, and Beet, garden, leaves.

(ii) Commodities. The following Table 1 is a list of all commodities included 

in Crop Group 4-12.

TABLE 1 – CROP GROUP 4-12: LEAFY VEGETABLE GROUP

Commodities Related Crop Subgroup

Alexanders leaves, Smyrnium olusatrum L 4C-12

Amaranth, Chinese, Amaranthus tricolor L. 4A-12

Amaranth, leafy, Amaranthus spp. 4A-12

Arugula, Eruca sativa Mill. 4B-12

Beet, garden leaves, Beta vulgaris L. subsp. vulgaris 4C-12

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

DC.

4C-12

Broccoli, Chinese, Brassica oleracea var. alboglabra (L.H. 

Bailey) Musil

4B-12

Broccoli raab, Brassica ruvo L.H. Bailey 4B-12

Cabbage, Abyssinian, Brassica carinata A. Braun 4B-12

Cabbage, seakale, Brassica oleracea L. var. costata DC. 4B-12

Cassava, leaves, Euphorbiaceae, Manihot esculenta Crantz 4C-12

Chervil, fresh leaves, Anthriscus cerefolium (L.) Hoffm 4A-12

Chicory, leaves, Cichorium intybus L. 4C-12

Chinese cabbage, bok choy, Brassica rapa subsp. chinensis (L.) 

Hanelt.

4B-12

Chipilin, Crotalaria longirostrata Hook & Arn 4A-12

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

Spach., Glebionis spp.

4A-12

Cilantro, fresh leaves Coriandrum sativum L. 4A-12

Collards, Brassica oleracea var. viridis L. 4B-12

Corn salad, Valerianella spp. 4A-12

Cress, garden, Lepidium sativum L. 4B-12

Cress, Upland, Barbarea vulgaris W. T. Aiton 4B-12

Dandelion, Taraxacum officinale F.H. Wigg. Aggr. 4A-12

Dock, Rumex patientia L. 4A-12

Ebolo, Crassocephalum crepidioides (Benth.) S. Moore 4A-12

Endive, Cichorium endivia L. ssp. endivia 4A-12

Escarole, Cichorium endivia L. ssp. endivia 4A-12

Fameflower, Talinum fruticosum (L.) Juss. 4A-12

Good King Henry, Chenopodium bonus-henricus L. 4A-12

Hanover salad, Brassica napus var. pabularia (DC.) Rchb. 4B-12

Huauzontle, Chenopodium berlandieri Moq. 4A-12

Jute, leaves, Corchorus spp 4A-12

Kale, Brassica oleracea var. sabellica L 4B-12

Lettuce, head, Lactuca sativa L.; including Lactuca sativa var. 

capitata L.

4A-12
200

Lettuce, leaf, (Romaine), Lactuca sativa L.; including Lactuca 

sativa var. longifolia Lam.; Lactuca sativa var. crispa L. 

4A-12

Maca, Lepidium meyenii Walp. 4B-12

Mizuna, Brassica rapa L. subsp. nipposinica (L. H. Bailey) 

Hanelt

4B-12

Mustard greens, Brassica juncea subspp.; including Brassica 

juncea (L.) Czern. subsp. integrifolia (H. West) Thell. Brassica 

juncea (L.) Czern. subsp. tsatsai (T. L. Mao) Gladis

4B-12

Mustard, tuberous rooted Chinese, Brassica juncea (L.) Czern. 

subsp. napiformis (Pailleux & Bois) Gladis

4B-12

Orach, Atriplex hortensis L. 4A-12

Parsley, fresh leaves, Petroselinum crispum ( Mill.) Nyman ex 

A.W. Hill; Petroselinum crispum var. neapolitanum Danert

4A-12

Purslane, garden, Portulaca oleracea L. 4A-12

Purslane, winter, Claytonia perfoliata Donn ex Willd. 4A-12

Radicchio, Cichorium intybus L. 4A-12

Radish, leaves, Raphanus sativus L. var sativus; including

Raphanus sativus L. var. mougri H. W. J. Helm , Raphanus 

sativus L. var. oleiformis Pers

4B-12

Rampion leaves, Campanula rapunculus L. 4C-12

Rape greens, Brassica napus L. var. napus including Brassica 

rapa subsp. trilocularis (Roxb.) Hanelt; Brassica rapa subsp. 

dichotoma (Roxb.) Hanelt, Brassica rapa subsp. oleifera Met

4B-12

Rocket, wild, Diplotaxis tenuifolia (L.) DC. 4B-12

Rutabaga greens, Brassica napus var. napobrassica (L.) Rchb. 4B-12

Salsify, black, leaves, Scorzonera hispanica L. 4C-12

Spinach, Spinacia oleracea L. 4A-12

Spinach, Malabar, Basella alba L. 4A-12

Spinach, New Zealand, Tetragonia tetragonioides (Pall.) Kuntze 4A-12

Sweet potato leaves, Ipomoea batatas (L.) Lam. var. batatas 4C-12

Swiss chard, Beta vulgaris L. subsp. vulgaris 4A-12

Tanier spinach, Xanthosoma brasiliense (Desf.) Engl. 4A-12

Tanier leaves, Xanthosoma sagittifolium (L.) Schott; including 

Xanthosoma violaceum Schott

4C-12

Taro, leaves, Colocasia esculenta (L.) Schott 4C-12

Turnip greens, Brassica rapa L. subsp. rapa 4B-12

Watercress, Nasturtium officinale W. T. Aiton 4B-12

Ulluco, leaves, Ullucus tuberosus Caldas 4C-12

Yam, leaves, Dioscorea spp. 4C-12

Cultivars, varieties, and hybrids of these commodities.

(iii) Crop subgroups. The following Table 2 identifies the crop subgroups for 

Crop Group 4-12, specifies the representative commodities for each subgroup, and lists 

all the commodities included in each subgroup.

TABLE 2 – CROP GROUP 4-12: SUBGROUP LISTING

Representative commodities Commodities

Crop subgroup 4A-12. Leafy greens subgroup
201

Representative commodities Commodities

Head lettuce and Leaf lettuce and Spinach. Amaranth, Chinese; Amaranth, leafy; 

Chervil, fresh leaves; Chipilin; 

Chrysanthemum, garland; Cilantro, fresh 

leaves; Corn salad; Dandelion; Dock; 

Ebolo; Endive; Escarole; Fameflower; 

Good King Henry; Huauzontle; Jute

leaves; Lettuce, head; Lettuce, leaf; 

Parsley, fresh leaves; Purslane, garden; 

Purslane, winter; Radicchio; Spinach; 

Spinach, Malabar; Spinach, New Zealand; 

Swiss chard; Tanier spinach; Cultivars, 

varieties, and hybrids of these 

commodities.

Crop subgroup 4B-12. Brassica leafy greens subgroup

Mustard greens or Kale. Arugula; Broccoli raab; Broccoli, Chinese; 

Cabbage, Abyssinian; Cabbage, seakale; 

Chinese cabbage, bok choy; Collards; Cress, 

garden; Cress, upland; Hanover salad; Kale; 

Maca; Mizuna; Mustard greens; Mustard, 

tuberous rooted Chinese; Radish, leaves; Rape 

greens; Rocket, wild; Rutabaga greens; 

Turnip greens; Watercress; Cultivars, 

varieties, and hybrids of these commodities.

Crop subgroup 4C-12. Leaves of root and tuber vegetables, human food subgroup

Beet, garden, leaves. Alexanders, leaves; Beet, garden, leaves; 

Bellflower, Chinese, leaves; Cassava, leaves; 

Chicory, leaves; Rampion, leaves; Salsify, 

black, leaves; Sweet potato, leaves; Tanier,

leaves; Taro, leaves; Ulluco, leaves; Yam,

leaves; Cultivars, varieties, and hybrids of 

these commodities.

Example 3: How will I express the tolerances on an interim basis until the Federal 

Register Notice is final for the Leafy vegetable group 4-12 depending when the FR 

Notice is published, for example at a tolerance level of 1.5 ppm? This example will be 

useful for the Registration Division (RD) and Health Effects Division (HED) to prepare 

tolerance tables. All the new proposed commodities will have to be listed separately

from the crop group tolerance and at the same level as the crop group. 

Answer to Example 3:

Commodity Parts per million (ppm)

Alexanders leaves 1.5

Amaranth, Chinese 1.5

Amaranth, leafy 1.5
202

Commodity Parts per million (ppm)

Arugula 1.5

Beet, garden leaves 1.5

Bellflower, Chinese, leaves 1.5

Broccoli, Chinese 1.5

Broccoli raab 1.5

Cabbage, Abyssinian 1.5

Cabbage, seakale 1.5

Cassava, leaves 1.5

Chervil, fresh leaves 1.5

Chicory, leaves 1.5

Chinese cabbage, bok choy 1.5

Chipilin 1.5

Chrysanthemum, garland 1.5

Cilantro, fresh leaves 1.5

Collards 1.5

Corn salad 1.5

Cress, garden 1.5

Cress, upland 1.5

Dandelion, leaves 1.5

Dock 1.5

Ebolo 1.5

Endive 1.5

Escarole 1.5

Fameflower 1.5

Good King Henry 1.5

Hanover salad 1.5

Huauzontle 1.5

Jute, leaves 1.5

Kale 1.5

Lettuce, head 1.5

Lettuce, leaf 1.5

Maca 1.5

Mizuna 1.5

Mustard greens 1.5

Mustard, tuberous rooted Chinese 1.5

Orach 1.5

Parsley, fresh leaves 1.5

Purslane, garden 1.5

Purslane, winter 1.5

Radicchio 1.5

Radish, leaves 1.5

Rampion leaves 1.5

Rape greens 1.5

Rocket, wild 1.5

Rutabaga, leaves 1.5

Salsify, black, leaves 1.5

Spinach 1.5

Spinach, Malabar 1.5
203

Commodity Parts per million (ppm)

Spinach, New Zealand 1.5

Sweet potato leaves 1.5

Swiss chard 1.5

Tanier spinach 1.5

Tanier leaves 1.5

Taro, leaves 1.5

Turnip greens 1.5

Watercress 1.5

Ulluco, leaves 1.5

Yam, leaves 1.5

Example 4: How will I express the tolerances on an interim basis until the Federal 

Register Notice is final for the Leafy greens subgroup 4A-12 for example at a tolerance 

level of 1.5 ppm? This example will be useful for the Registration Division (RD) and 

Health Effects Division (HED) to prepare tolerance tables. 

Answer to Example 4 for the Leafy greens subgroup 4A-12:

Commodities Parts per million (ppm)

Amaranth, Chinese 1.5

Amaranth, leafy 1.5

Chervil, fresh leaves 1.5

Chicory, leaves 1.5

Chipilin 1.5

Chrysanthemum, garland 1.5

Cilantro, fresh leaves 1.5

Corn salad 1.5

Dandelion, leaves 1.5

Dock 1.5

Ebolo 1.5

Endive 1.5

Escarole 1.5

Fameflower 1.5

Good King Henry 1.5

Huauzontle 1.5

Jute, leaves 1.5

Lettuce, head 1.5

Lettuce, leaf 1.5

Orach 1.5

Parsley, fresh leaves 1.5

Purslane, garden 1.5

Purslane, winter 1.5

Radicchio 1.5

Spinach 1.5

Spinach, Malabar 1.5
204

Commodities Parts per million (ppm)

Spinach, New Zealand 1.5

Swiss chard 1.5

Tanier spinach 1.5

Example 5: How will I express the tolerances on an interim basis until the Federal 

Register Notice is final for the Brassica Leafy subgroup 4B-12 for example at a tolerance 

level of 1.5 ppm? This example will be useful for the Registration Division (RD) and 

Health Effects Division (HED) to prepare tolerance tables.

Answer to Example 5 for the Brassica leafy greens subgroup 4B-12:

Commodity Parts per million (ppm)

Arugula 1.5

Broccoli, Chinese 1.5

Broccoli raab 1.5

Cabbage, Abyssinian 1.5

Cabbage, seakale 1.5

Chinese cabbage, bok choy 1.5

Collards 1.5

Cress, garden 1.5

Cress, upland 1.5

Hanover salad 1.5

Kale 1.5

Maca 1.5

Mizuna 1.5

Mustard greens 1.5

Mustard, tuberous rooted Chinese 1.5

Radish, leaves 1.5

Rape greens 1.5

Rocket, wild 1.5

Rutabaga, leaves 1.5

Turnip greens 1.5

Watercress 1.5

Example 6: How will I express the tolerances on an interim basis until the Federal 

Register Notice is final for the Leaves of root and tuber vegetable, human food subgroup 

4C-12 for example at a tolerance level of 1.5 ppm? This example will be useful for the 

Registration Division (RD) and Health Effects Division (HED) to prepare tolerance 

tables. 
205

Answer to Example 6 for the Leaves of root and tuber vegetable, human food subgroup 

4C-12.:

Commodity Parts per million (ppm)

Alexanders leaves 1.5

Beet, garden leaves 1.5

Bellflower, Chinese, leaves 1.5

Cassava, leaves 1.5

Chicory, leaves 1.5

Rampion leaves 1.5

Rape greens 1.5

Rocket, wild 1.5

Rutabaga, leaves 1.5

Salsify, black, leaves 1.5

Sweet potato leaves 1.5

Swiss chard 1.5

Tanier spinach 1.5

Tanier leaves 1.5

Taro, leaves 1.5

Turnip greens 1.5

Ulluco, leaves 1.5

Yam, leaves 1.5

EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE LEAFY 

VEGETABLE CROP GROUP:

The following terms for the amended Leafy Vegetable Crop Group commodities 

will be incorporated to the EPA Food and Feed Commodity Database 

(http://www.epa.govopp/foodfeed). The Table 90 for the Leafy vegetable crop subgroup 

below is identical to the current Food and Feed Commodity Vocabulary format. Table 91

contains the commodities for the Brassica Leafy greens subgroup. Table 92 contains the 

commodities for the Leaves of root and tuber vegetable subgroup. A search of the lookup 

terms will link to the EPA preferred tolerance/commodity term, and the Base crop/animal 

term is the specific crop animal terms associated with the preferred term. Until the 

Federal Register Notice for the Crop Group is final, the Crop Group designation on each 

term will be listed as no crop group and given the crop group 99 for the present. 

Table 90. EPA FOOD AND FEED COMMODITY VOCABULARY

SEARCH OR LOOKUP TERM FOR 

LEAFY VEGETABLE 

COMMODITIES

PREFERRED 

TOLERANCE 

TERM

BASE 

CROP/ANIMAL 

TERM

Amaranth, leafy; Leafy amaranth; 

amaranth, spiny; spiny amaranth; bledo, 

Amaranth, leafy Amaranth, leafy
206

SEARCH OR LOOKUP TERM FOR 

LEAFY VEGETABLE 

COMMODITIES

PREFERRED 

TOLERANCE 

TERM

BASE 

CROP/ANIMAL 

TERM

pakai kuku; blero; thorny pigweed; edlebur;

thorny amaranth; ci xian; épinard cochon;

épinard malabre; dorniger Fuchsschwanz;

Malabarspinat; katemath; bredo-bravo;

bredo-de-espinho; carurú-de-espinho; carurubravo; bledo espinoso; espinaca de Malabar;

spleen amaranth; ibondwe; brède de Malabar;

carurú; bledos malezas; pira; slim amaranth; 

amaranth, slim; vlete; smooth pigweed;

Prince of Wales'-feather; prince's-feather;

prince's-feather amaranth; qian sui gu; chua, 

ramdana; alegría; huantli; bush greens; red 

amaranth; purple amaranth; achita; Africanspinach; blood amaranth; caterpillar 

amaranth; red shank; Sudan-spinach;

amarante étalée; queue de renard; slender 

amaranth; green amaranth; pakai; cararu;

tropical green amaranth; zhou guo xian;

amarante verte; grüner Amarant; bredo;

carurú-comum; carurú-de-mancha; carurúde-porco; carurú-de-soldado

Amaranth, Chinese: Chinese amaranth; 

Joseph’s-coat; amaranto; caliloo; calilu;

edible amaranth; bush greens; hon toi moi;

tampala; Chinese spinach; aupa; summerpoinsettia; xian; amarante comestible;

amarante tricolore; Gemüseamarant; math;

hageito; hiyu; moco de pavo

Amaranth, Chinese Amaranth, Chinese

Aster, Indian; Indian aster Aster, Indian Aster, Indian

Blackjack; Cobblers'-pegs; hairy beggarticks; Spanish-needles; bident hérissé; bident 

poilu; herbe d'aiguill; Zweizahn; carrapichode-agulha; picão-preto; bidente piloso;

mozote

Blackjack Blackjack

Cat’s Whiskers; African spider-flower;

bastard-mustard; feuilles caya; mozambé;

acaya; mouzambi; volatín

Cat’s Whiskers Cat’s Whiskers

Cham-chwi; Shirayama-giku; chamchwi Cham-chwi Cham-chwi

Cham-na-mul Cham-na-mul Cham-na-mul

Chervil; garden chervil; cerfeuil; cerfeuil 

cultivé; Kerbel; cerefólio; cerafolio; 

perifollo

Chervil Chervil

Chipilin; castanet-plant; long-beak rattlepod;

chipilín de comer

Chipilin Chipilin

Chrysanthemum, garland; shungiku; tan o, 

kor tongho; chopsuey; tongho; Japanese 

greens; chop-suey-green; crown daisy;

Chrysanthemum, 

garland

Chrysanthemum, 

garland
207

SEARCH OR LOOKUP TERM FOR 

LEAFY VEGETABLE 

COMMODITIES

PREFERRED 

TOLERANCE 

TERM

BASE 

CROP/ANIMAL 

TERM

garland chrysanthemum; Japanese-green; 

tongho; antimonio; mirabeles; moya; Corn 

chrysanthemum; tangho; tongho; corn 

marigold; marguerite dorée;

Saatwucherblume; malmequer; corona de 

Rey; tricolor chrysanthemum; shungiku; 

Chrysanthemum, Edible-leaved; pua-pake; 

margarita; crisantemo; chrysanthemum, 

edible leaved

Corn salad; Lamb’s lettuce; fetticus; 

European corn salad; mache; Doucette; 

lechuga de campo; valérianelle; Feldsalat; 

Rapunzel; alface; Italian Corn salad; hairyfruited cornsalad; mâche d'Italie;

italienisches Rapünzchen; alface-de-Alger;

valerianela de Italia

Corn salad Corn salad

Ebolo; thickhead; redflower; ragleaf;

fireweed

Ebolo Ebolo

Endive; escarole; Andijvie; chicon; chicorée 

endive; Endivie; endivia; chicória; escarola 

crespa

Endive Endive

Escarole; escarola crespa Escarole Escarole

Fameflower; waterleaf; Surinam purslane; 

Surinam spinach; pourpier grand bois; pink 

purslane; verdolaga de playa; Ceylonspinach; Philippine-spinach; Surinampurslane; waterleaf; grand pourprier; 

Ceylonspinat; Javaspinat; espinaca de Java; 

espinaca de Surinam

Fameflower Fameflower

Feather cockscomb; qing xiang; red-spinach;

Silber-Brandschopf; silver cockscomb;

plume cockscomb

Feather cockscomb Feather cockscomb

Ferns, Edible; Edible fern; Fern, edible; 

Fiddleheads; Black lady fern; Bracken fern; 

Fern, bracken; Broad buckler fern; 

Cinnamon fern; Fern, cinnamon; Lady fern; 

Leather fern; Mother fern; Ostrich fern; 

Vegetable fern; Zenmai

Fern, edible Fern, edible

Good King Henry; mercury; utter; fat-hen;

wild spinach; perennial goosefoot; allgood;

Lincolnshire asparagus allgood; épinard 

sauvage; utter e Bon-Henri; bon Henri;

utter Heinrich; wilder Mehl-spinat; buen 

Enrique; pie de ganso

Good King Henry Good King Henry

Huauzontle; pigweed pitseed goosefoot; 

Berlandiers Gänsefuß

Huauzontle Huauzontle

Iceplant; fig marigold; frost plant; diamond Iceplan Iceplan
208

SEARCH OR LOOKUP TERM FOR 

LEAFY VEGETABLE 

COMMODITIES

PREFERRED 

TOLERANCE 

TERM

BASE 

CROP/ANIMAL 

TERM

plant; midday flowers; dew plant; binghua;

algazul; ficoide; crystalline iceplant; ficoïde 

crystalline; ficoïde glaciale; Eiskraut, 

barrilha; barrilla de Canarias; escarchada;

escarchosa 

Jute, leaves; jute; Jute, leaves Jute

Lettuce, bitter; bitter lettuce Lettuce, bitter Lettuce, bitter

Lettuce, head; Romaine; Romaine lettuce; 

Lettuce, romaine; cos lettuce; Roman lettuce;

Avignon lettuce; Bindesalat;, römischer 

Salat; Great Lakes lettuce; imperial lettuce;

iceberg lettuce; crisphead lettuce; woju;

cabbage lettuce; butterhead lettuce;

Kopfsalat; Boston lettuce; bibb lettuce; May 

king lettuce; red perella lettuce; Tom Thumb 

lettuce; eaten lettuce; Batavian lettuce

Lettuce, head Lettuce, head

Lettuce, leaf; leaf lettuce; green oakleaf 

lettuce; ye woju; red oakleaf lettuce; lolla 

rossa lettuce; bunch lettuce; Simpson lettuce;

prayhead lettuce; Grand Rapid lettuce; salad 

bowl lettuce; cutting lettuce; looseleaf

lettuce; redleaf lettuce; greenleaf lettuce;

curled lettuce; tango lettuce; curled lettuce;

Blattsalat; Pflücksalat; Schnittsalat

Lettuce, leaf Lettuce, leaf

Orach; arroche; garden orach; orache;

mountain spinach; French spinach; sea 

purslane; butter leaves; garden orache; yu 

qian bo cai; arroche des jardins;

Gartenmelde; armolas; armuelle mole; bledos 

moles

Orach Orach

Parsley, fresh leaves; Parsley, leaves; 

Italian Parsley; Parsley, Italian; persil grand 

de Naples; italienische Petersilie;

neapolitanische Petersilie

Parsley, fresh 

leaves

Parsley fresh 

leaves

Buckhorn plantain; Plantain, buckhorn; chou 

qi zhuang che qian; estrellamer; cuerno de 

ciervo; minutina; herba stella; capuchins 

beard; misticanza; English plantain;

buckhorn; ribgrass; ribwort; petit plantain;

plantain ance olé; Spitzwegerich;

changjilgyeongyi; tanchagem-menor; llantén 

menor;.Common plantain; Plantain, 

common; greater plantain; broadleaf plantain;

whitemans foot; carttrack plant; grand 

plantain; plantain majeur; Breitwegerich;

tanchagem-maior; lantana-maior; llantén 

Plantain, common Plantain, common
209

SEARCH OR LOOKUP TERM FOR 

LEAFY VEGETABLE 

COMMODITIES

PREFERRED 

TOLERANCE 

TERM

BASE 

CROP/ANIMAL 

TERM

común; llantén major

Primrose, English; English primrose; 

primrose; primevère acaule; Kissenprimel;

stängellose Schüsselblume

Primrose, English Primrose, English

Purslane, Garden; garden purslane pusley;

fatweed; kitchen purslane; common purslane;

verdolaga; pourpier commun; ma chi xian;

portulak; ghol; suberi-hiyu; beldroega; 

garden purslane

Purslane, Garden Purslane, Garden

Purslane, winter; Cuban spinach; miner’s 

lettuce; springbeauty; winter purslane

Purslane, winter Purslane, winter

Radicchio; chicory, red; red chicory; Italian 

chicory; radichetta; asparagus chicory; 

catalogna 

Radicchio Radicchio

Sowthistle; annual sow thistle; common sow 

thistle; hare’s-lettuce; chicória-brava; 

serralha-lisa; cerraja;Sowthistle, field; field 

sowrthistle

Sowthistle Sowthistle

Spinach; gemuese spinat; epinard; espinaca; 

bo cai; Spinat; pinni; horenso; espinafre

Spinach Spinach

Spinach, Malabar; vine spinach; Indian 

spinach; Malabar nightshade; Ceylon 

spinach; libato; gui; red vine spinach;

country spinach; basella; luo kui; épinard de 

Malabar; baselle; brède d'Angola; 

Malabarspinat; bacela; bertalha; bretalha;

espinaca Blanca; espinace de Malabar; 

Malabar spinach; spinach, vine

Spinach, Malabar Spinach, Malabar

Spinach, New Zealand; tsuru-na; warrigal 

cabbage; fan xing; tétragone cornue;

Neuseelandspinat; New Zealand spinach

Spinach, New 

Zealand

Spinach, New 

Zealand

Swiss chard ; ramolacha; betterave; betabel;

beetroot; Sicilian broad-rib beet; spinach 

beet; spinach chard; chard, Swiss 

Swiss chard Swiss chard

Tanier Spinach; Tahitian taro; belembe;

malanga; Tahitian spinach; quélimbé; calalú; 

spinach, tanier

Tanier spinach Tanier spinach

Violet, Chinese; Chinese violet; tropical 

primrose; Herbe le rail; mange-tout; herbe 

pistache; pistache marron; Asistasía branca;

fuchwe; mtikini; kichwamangwo 

Violet, Chinese Violet, Chinese

Table 91. EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE 

BRASSICA LEAFY GREENS SUBGROUP. 
210

SEARCH OR LOOKUP TERM 

FOR BRASSICA LEAFY 

VEGETABLE COMMODITIES

PREFERRED 

TOLERANCE 

TERM

BASE 

CROP/ANIMAL 

TERM

Arugula; rocket salad: tira; arugula;

gargeer; roka; roquette; garden rocket;

roka; rucola; rugula; salad rocket; rocketsalad; Ölrauke; Ruke; Senfrauke; jamba;

taramira; rábano-silvestre; oruga común;

roqueta

Arugula Arugula

Chinese Cabbage, bok choy; chongee;

baak choi; pai tsai; white stalk; taisai, lei 

choy; bok choi; paksoi; Chinese cabbage;

paktsoi; white mustard cabbage; spoon 

cabbage; Japanese white celery mustard;

pak choy sum; Chinese chard; pak choy;

pak toy; celery mustard; Chinese mustard 

cabbage; joi choy; tak tsai; Chinese savoy;

celery cabbage; tatsoi; osaka-na; caisin;

Chinese mustard; Chinese white cabbage;

false pak-choi; flowering white cabbage;

mock pak-choi; mustard cabbage; purplestem mustard; white celery mustard; cai 

xin; qing cai; ze cai hua; ze tai cai; zi cai 

tai, chou de Chine; Chinakohl; pecai; sawi 

hijau; sawi kembang; sawi putih;

shakushina; taisi; junggukpaechu; puhit;

bunga; sawi putih; couve-chinesa; kapusta 

kitajskaja; col de China; repollo chino

Chinese cabbage, 

bok choy

Chinese cabbage, bok 

choy

Broccoli, Chinese; white flowering 

Chinese broccoli, gay lon, gai lan, kailaan, 

gai lohn, Chinese kale, gai lon, gaillon, 

kailan, yellow flowering Chinese broccoli, 

kaai-laan, white flowered broccoli, tsai 

shim, bai hua gan lan, chinesischer 

Brokkoli; flowering white cabbage; choi 

sum; flowering bok choy; yu choy, uchoy; tsai shim; tsoi sum; ;false pak choi/

Chinese cabbage, choy sum; mock 

pakchoi; choisum; yow choy; edible rape, 

caisin; mock pak-choi; cai xin; sawi hijau;

sawi kembang; sawi bunga; Purple-stem 

mustard; ze cai hua; ze tai cai; zi cai tai; 

Chinese flat cabbage; broadbeak mustard;

Chinese savoy; ta ke cai; wutacai;

kisaragina; taasai

Broccoli, Chinese Broccoli, Chinese

Broccoli raab; rapa; rapini; taitcat; Italian 

turnip; broccoli turnip; Chinese flowering 

cabbage; choy sum; spring broccoli;

Italian mustard; turnip rape; rappone;

Italian turnip broccoli; nabana; ruvo kale;

Broccoli raab Broccoli raab
211

SEARCH OR LOOKUP TERM 

FOR BRASSICA LEAFY 

VEGETABLE COMMODITIES

PREFERRED 

TOLERANCE 

TERM

BASE 

CROP/ANIMAL 

TERM

saishin; tsai-hsin; tsai-tai; cima-de-rapa

Cabbage, Abyssinian; Abyssinian 

mustard; Abyssinian cabbage; African 

cabbage; karate; Ethiopian mustard;

mustard collard; Ethiopian kale; Ethiopian 

rape; chou Éthiopien; d'Abyssinie;

abessinischer Kohl; figiri

Cabbage, 

Abyssinian

Cabbage, Abyssinian

Cabbage, seakale; seakale cabbage; 

Bedford cabbage; Braganza; Portuguese 

cabbage; Portuguese cole; Portuguese tree 

kale; tronchuda cabbage; tronchuda kale; 

chou à grosses côtes; chou tronchuda; 

portugiesischer Kohl; Rippenkohl; 

Tronchudakohl; couve-de-nervuras; 

couve-Manteiga; couve-penca; couveportuguesa; couve-tronchuda; col de 

pezon grueso; col tronchuda; butter 

cabbage

Cabbage, seakale Cabbage, seakale

Collards; winter greens; cow cabbage;

spring heading cabbage; tall kale; tree 

kale; fodder kale; Portuguese kale; caulet;

chou cavalier; chou commun; chou en 

arbre; chou fourrager; chou vert;

Blätterkohl; Blattkohl; Futterkohl;

Kuhkohl; berza común; col forrajera

Collards Collards

Cress, garden; garden cress, cresson 

alenois, Gartenkresse, agriao, mastruco, 

berro de huerta; Peppergrass; Virginia 

peppergrass; poor-man's-pepper; Virginia 

pepperweed; Virginia-cress; mastruço, 

mastruz; menstruz; cresón; mancuerno

Cress, garden Cress, garden

Cress, upland; dryland cress; wintercress;

scurvy grass; Belle Isle cress; spring 

cress; yellow rocket; toi, early 

wintercress; landcress; garden 

yellowrocket; early yellowrocket; herbBarbaras; rocket cress; herbe aux 

charpentiers; herbe de Sainte-Barbe;

Barbarakraut; erva-de-Santa-Bárbara;

agrião-de-inverno; hierba de Santa 

Bárbara; American cress; early winter 

cress; land cress; Normandy cress; upland 

cress; cresson de jardin;

Frühlingsbarbarakraut; agrião-de-horta;

berrillo; berro mastuerzo; hierba de Santa 

Bárbara

Cress, upland Cress, upland

Hanover salad; Hanover kale; spring kale; Hanover salad Hanover salad
212

SEARCH OR LOOKUP TERM 

FOR BRASSICA LEAFY 

VEGETABLE COMMODITIES

PREFERRED 

TOLERANCE 

TERM

BASE 

CROP/ANIMAL 

TERM

Hanover turnip; Siberian kale; winter 

rape; curled kitchen kale; rape kale; chou 

à faucher; Schnittkohl; couve nabiça;

nabicol

Kale; Scotch kale; borecole; flowering 

kale; curly kale; kitchen kale; dwarf 

Siberian kale; curled kitchen kale; curlies;

decorative kale; flowering cabbage;

ornamental cabbage; ornamental kale;

Scottish kale; yu yi gan lan; chou d'aigrett;

chou frangé; chou fries; chou lacinié;

Braunkohl; Federkohl; Grünkohl;

Krauskohl; Zier-Kohl, braunkol; col 

crespa; Kale, branching bush; branching 

cabbage; bush kale; perennial kale; 

perpetual kale; thousand-head kale; 

eeuwig moes; splijtkool; splijtmoes; 

stekkool,chou à mille têtes; branchu; chou 

vivace; Staudenkohl; Strauchkohl; 

Tausendkopfkohl; col de mil cabezas;

Kale, Jersey;giant Jersey kale; palm kale;

palm-tree kale; tree kale; chou palmier;

italienischer Kohl; Palmkoh; Kale, 

marrow-stem; chou moellier; chou 

mollier; Markkohl; Markstammkohl; 

cavolo; mozgovaja kapusta; col de 

meollo; col medular; col meollosa

Kale Kale

Maca; maka; Peruvian ginseng Maca Maca

Mizuna; kabuna; spinach mustard;

tendergreen; zairainatane; wang sheng cai;

raapsteeltjes; moutarde épinard;

Mosterdspinat; Senfspinat; komatsuna;

kyona; mibuna; mostaza espinaca

Mizuna Mizuna

Mustard greens; greens, mustard; gui 

choy; kai choy; Chinese mustard; gai 

chow; karashina; Japanese greens; potherb 

mustard; Chinese green mustard; specialty 

mustards; kyona; Indian mustard; Chinese 

mustard; mostaza; takana; leaf mustard;

prong; gar choy; California peppergrass;

gai choy; komatsuma; cabbage leaf 

mustard; komatsuna; curled mustard;

cutleaf mustard; dissected-leaf mustard;

yau choi; ostrich plume; raya; moutarde 

Chinese; raapstecltjes; southern curled 

mustard; head mustard; spinach mustard; 

Leaf mustard; cabbage-leaf mustard;

Mustard greens Mustard greens
213

SEARCH OR LOOKUP TERM 

FOR BRASSICA LEAFY 

VEGETABLE COMMODITIES

PREFERRED 

TOLERANCE 

TERM

BASE 

CROP/ANIMAL 

TERM

chopped mustard; curled mustard; cut-leaf 

mustard; dissected-leaf mustard; hakka 

mustard; head mustard; horned mustard;

large-petiole mustard; leaf mustard;

ostrich-plume; southern curled mustard;

Swatow mustard; shui cai; moutarde de 

Chine; irana; setsuriko; takana; mostaza 

de la tierra; Big-stem mustard; swollenstem mustard; zha cai; chicken mustard;

multishoot mustard; nine-head mustard

Mustard, tuberous rooted Chinese; 

Chinese turnip; tuberous root mustard;

Dai tou jie; root mustard; turnip-root 

mustard; large-root mustard

Mustard, tuberous 

rooted Chinese

Mustard, tuberous 

rooted Chinese

Radish, leaves; Chinese radish; Japanese 

radish; small radish; garden radish;

common radish; turnip radish; fejil, lai fu;

luo bo; ying tao luo bo; petit rave; radis;

radis japonais; ravon; chinesischer 

Rettich; Radieschen; Rettich; lobak;

radice; rafano; ravanello; daikon; hatsuka 

daikon; rábano; rabanete; rábano blanco;

rabanillo; rabanito; Rat-tail radish; serpent 

radish; tail-pod radish; shu wei luo bo;

radis de Madras; radis serpent;

Schlangenrettich; mungra; mougri; radis 

fourrager; radis oléifère; Ölrettich; rafano 

da foraggi; rábano-de-azeite; naboforrageiro; rábano oleaginoso

Radish, leaves Radish, leaves

Rape, leaves; rape greens; colpa; chou 

oleifere; bird rape; rape; summer rape;

Swede rape; winter rape; ou zhou you cai;

colza d'hiver; colza de printemps; navette;

Sommerraps;Winterraps; ravizzone;

nabina; nabo; field mustard, greens;

brown sarson; toria; rapeseed oil; Indian 

rape; spring turnip rape; Indian colza;

yellow sarson; canola; natane; winter 

turnip rape; yu tsa

Rape, leaves Rape, leaves

Rocket, wild; Lincoln's-weed; sand 

mustard; sand rocket; wall rocket

Rocket, wild Rocket, wild

Rutabaga, leaves; Swede; Swedish 

turnip; Turnip-rooted cabbage; Laurentian 

turnip; Russian turnip; nabo

Rutabaga, leaves Rutabaga, leaves

Shepherd’s purse; bourse à Pasteur; 

capselle à Pasteur; Hirtentäschel; naengi; 

bolsa-de-pastor; erva-do-bom-pastor; 

Shepherd’s purse Shepherd’s purse
214

SEARCH OR LOOKUP TERM 

FOR BRASSICA LEAFY 

VEGETABLE COMMODITIES

PREFERRED 

TOLERANCE 

TERM

BASE 

CROP/ANIMAL 

TERM

zurrón de pastor

Turnip greens; turnip, greens; turnip, 

leaves; greens, turnip; garden turnip;

Italian kale; rappina; rappone; namenia;

tendergreen; turnip green; Japanese 

greens; rapini; seven-top turnip; man jing;

wu jing; höstoe; majroe; meiraap;

stopelknol; navet; Herbstrübe; Mairübe;

Speiserübe; Stoppelrübe; Wasserrübe;

weiße Rübe; salgam; rapa; kabu; nabo;

rábano; repa; turneps; nabo colza; nabo 

forrajero;rofva

Turnip greens Turnip greens

Watercress; crestless; berro; eker; biller;

bilure; ribcress; brown cress; wellgrass;

leko; teng tongue; long tails; berro de 

agua; cresson de fontaine; upland 

watercress; bronkors; cresson d'eau;

Brunnenkresse; selada-air; mizu-garashi;

oranda-garashi; agrião

Watercress Watercress

Table 92. EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE 

LEAVES OF ROOT AND TUBER VEGETABLE SUBGROUP.

SEARCH OR LOOKUP TERM 

FOR LEAVES OF ROOT AND 

TUBER VEGETABLE 

COMMODITIES

PREFERRED 

TOLERANCE 

TERM

BASE 

CROP/ANIMAL 

TERM

Alexanders; black-lovage; horse-parsley;

maceron

Alexanders Alexanders

Bellflower, Chinese; balloonflower;

platycodon; jie geng; kikyo; toraji; 

Chinese bellflower; Chinese bellflower, 

leaves

Bellflower, Chinese, 

leaves

Bellflower, Chinese

Beet, garden, tops; beet, garden, leaves; 

garden beet; table beet; ramolacha;

betterave; betabel; Sicilian broad-rib beet;

spinach beet; spinach chard; sugarbeet;

Swiss chard; yellow beet; betterave 

fourragère; betterave jaune; betterave 

potagère; betterave rouge; betterave 

sucrière; poirée à couper; poirée à carde;

Futterrübe; rote Bete; rote Rübe;

Runkelrübe; Zuckerrübe; Mangold;

Schnittmangold; Stielmangold; beterraba;

Beet, garden, tops Beet, garden, tops
215

SEARCH OR LOOKUP TERM 

FOR LEAVES OF ROOT AND 

TUBER VEGETABLE 

COMMODITIES

PREFERRED 

TOLERANCE 

TERM

BASE 

CROP/ANIMAL 

TERM

beterraba-açucareira; beterraba-forrageira;

beterraba-sacarina; acelga; betarraga 

azucarera; betarraga forrajera; remolacha 

amarilla; remolacha azucarera; remolacha 

colorada; remolacha de mesa; remolacha 

forrajera; remolacha roja; acelga

Cassava, leaves; manioc; mandiocam;

Tapioca plant; Sweet potato tree; Yuca;

Miami fries; Manihot

Cassava, leaves Cassava, leaves

Chayote, leaves; choco; xuxu; alligator 

pear; kajot; choke; merliton; christophine;

vegetable pear; pepineca; chayotli;

mirliton; mango squash; custard marrow;

cho-cho; talote; chayotte

Chayote, leaves Chayote, leaves

Chicory, leaves; common chicory; Italian 

dandelion; asparagus chicory; catalogua 

chicory; succor; achicoria; Frisee;

Radichetta; Green chicory; coffee chicory;

Brunswick chicory; Magdeburg; white 

endive; red endive; French endive;

ondeev; chicon; witloof, chicory; Brussels 

chicory; succor; witloof; chicorée;

chicorée de Bruxelles; endive witloof;

Chicorée; Kaffeezichorie; Salatzichorie;

Wegwarte; Wurzelzichorie; achicoria de 

Bruselas; achicoria de café; achicoria de 

raíz

Chicory, leaves Chicory, leaves

Rampion; bellflower; little turnip;

rampion bellflower

Rampion Rampion

Salsify, black, leaves; scorzonera;

coconut root; mock oyster; black oyster 

plant; serpent root; viper grass;

oysterplant; escorzonera; Spanish salsify;

common viper's-grass; scorzonera; grote 

schorseneer; salsifis noir; scorsonère;

Schwarzwurzel; escorcioneira; salsifí 

negro

Salsify, black, 

leaves

Salsify, black, 

leaves

Sweet potato, leaves; batata; Cuban 

sweetpotato; boniato; camote; sweet 

potato vine; kkumara; tuktuka; patate 

douce; Batate; Süßkartoffel; batata-doce;

apichu; papa dulce

Sweet potato, leaves Sweet potato, leaves

Tanier, leaves; new cocoyam; tannia;

malanga; ocumo; Cuban dasheen; tarrier;

taya; yellow yautia; tannie; mangaras;

Tanier, leaves Tanier, leaves
216

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FOR LEAVES OF ROOT AND 

TUBER VEGETABLE 

COMMODITIES

PREFERRED 

TOLERANCE 

TERM

BASE 

CROP/ANIMAL 

TERM

tanyah; chou Caraïbe; malanga marron;

taye; tayove; Tania; adão; costela-deadão; tiquisque blanco; yautía blanca; 

Blue ape; badu; black malanga; blue taro; 

primrose malanga; malanga noir; batatade-taxola; otó; tiquisque morado; yautia

Taro, leaves; dasheen, leaves; kalo; taro 

de chine; Chinese potato; malanga; sato 

imo; poi; luau; see coo; wetland taro; old 

cocoyam; eddoe; eddo; upland taro; yu 

tau; woo chai; gabi; elephants’ ear; 

cocoyam; yu; madumbe; colocasie; arum; 

daun keladi; inhame; inhame-branco; 

inhame-da-África; inhame-da-costa; 

taioba-de-São-Tomé; alcocaz; colocasia; 

tayoba

Taro, leaves Taro, leaves

Ulluco, leaves; papalisa; olluco; melloco; 

ulluca; ullugue; ruba; melloco; papa lisa; 

uljuku

Ulluco, leaves Ulluco, leaves

Velvet plant; velvet plant, leaves; leaves, 

velvet plant; Okinawa spinach; red 

groundsel

Velvet plant, 

leaves

Velvet plant

Yam, leaves; Greater yam; wateryam;

winged yam; uhi; ten months yam; pei 

tsao; Lisbon yam; bak chiu; agua yam;

Guyana arrowroot; white yam; name-deagu; ubi yam; Guyana arrowroot; grande 

igname; igname ailée; igname de Chine;

geflügelter Yam; wasser Yamswurzel;

inhame; ñame blanco; ñame de agua;

tabena; Chinese yam; cinnamon vine, 

Chinese potato, Japanese yam, nago imo, 

shan yao, shan yuek, shu yu, igname , 

chinesische Yamswurzel, naga-imo; 

Lesser yam; gado, Asiatic yam, spiny 

yam, Chinese yam, potato yam, gan shu, 

igname des blancs, chinesischer Yam, 

inhame-de-São, inhame, batata de China; 

White yam; white Guinea yam, Guinea 

yam, eboe yam, igname blanc, igname de 

Guinée, Guinea Yamswurzel, weißer 

Guinea Yam, ñame blanco, ñame guineo 

blanco; Mapuey; cush cush, cushcush 

yam, aja, yampi, maona, napi, cara doce, 

yampee, cush-cush yam, couche-couche, 

cousse-couche, Kusch-kusch, 

Yam, leaves Yam, leaves
217

SEARCH OR LOOKUP TERM 

FOR LEAVES OF ROOT AND 

TUBER VEGETABLE 

COMMODITIES

PREFERRED 

TOLERANCE 

TERM

BASE 

CROP/ANIMAL 

TERM

Kuschkusch-Yamswurzel, cará-doce, 

inhame, name, ñame de la India, tabena, 

sacha papa

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APPENDIX I – Figures 1 – 4: Maps of the Chinese Cabbage, Head Lettuce, Leaf 

Lettuce, and Spinach Acres from USDA AgCensus, 2002. 

8

2

6

4 10

3

5

9

7

1

11 12

13

13

13

CABBAGE, CHINESE

Acres in 2002

U.S. Crop Field Trial Regions (1 to 13)

Source: 2002 U.S. Census of Agriculture, United States Department of Agriculture, National Agricultural Statistics Service.

Produced by: Spatial Analysis and Geomatics Applications (SAGA), Agriculture Division, Statistics Canada.

Produced for: IR-4 Project, The State University of New Jersey, Rutgers, and the U.S. Environmental Protection Agency.

μ 0 125 250 500 750 1,000

Miles

CropCoFtr-WN

CABBAGE__C

1 - 44

45 - 128

129 - 266

267 - 451

452 - 1748

Acreage by county

Figure 1. Map of the U.S. Chinese Cabbage Acres from USDA AgCensus, 2002.
228

8

2

6

4 10

3

5

9

7

1

11 12

13

13

13

LETTUCE, HEAD

Acres in 2002

U.S. Crop Field Trial Regions (1 to 13)

Source: 2002 U.S. Census of Agriculture, United States Department of Agriculture, National Agricultural Statistics Service.

Produced by: Spatial Analysis and Geomatics Applications (SAGA), Agriculture Division, Statistics Canada.

Produced for: IR-4 Project, The State University of New Jersey, Rutgers, and the U.S. Environmental Protection Agency.

μ 0 125 250 500 750 1,000

Miles

CropCoFtr-WN

LETTUCE__H

1 - 380

381 - 1548

1549 - 6184

6185 - 13869

13870 - 80550

Acreage by county

Figure 2. Map of the U.S. Head Lettuce Acres from USDA AgCanusu, 2002.
229

8

2

6

4 10

3

5

9

7

1

11 12

13

13

13

LETTUCE, LEAF

Acres in 2002

U.S. Crop Field Trial Regions (1 to 13)

Source: 2002 U.S. Census of Agriculture, United States Department of Agriculture, National Agricultural Statistics Service.

Produced by: Spatial Analysis and Geomatics Applications (SAGA), Agriculture Division, Statistics Canada.

Produced for: IR-4 Project, The State University of New Jersey, Rutgers, and the U.S. Environmental Protection Agency.

μ 0 125 250 500 750 1,000

Miles

CropCoFtr-WN

LETTUCE__L

1 - 210

211 - 839

840 - 3237

3238 - 8270

8271 - 50463

Acreage by county

Figure 3. Map of the U.S. Leaf Lettuce Acres from USDA AgCEnsus, 2002.
230

8

2

6

4 10

3

5

9

7

1

11 12

13

13

13

SPINACH

Acres in 2002

U.S. Crop Field Trial Regions (1 to 13)

Source: 2002 U.S. Census of Agriculture, United States Department of Agriculture, National Agricultural Statistics Service.

Produced by: Spatial Analysis and Geomatics Applications (SAGA), Agriculture Division, Statistics Canada.

Produced for: IR-4 Project, The State University of New Jersey, Rutgers, and the U.S. Environmental Protection Agency.

μ 0 125 250 500 750 1,000

Miles

CropCoFtr-WN

SPINACH

1 - 265

266 - 769

770 - 1585

1586 - 2859

2860 - 17120

Acreage by county

Figure 4. Map of the U.S. Spinach Acres from the USDA AgCensus, 2002.

APPENDIX II: Dietary and Nutritional Value of the Leafy Vegetable Commodities:

Despite the relatively low caloric values of leafy vegetables, they play an important 

role in human diet mainly because of their high and diverse vitamin and mineral content 

(See Appendix II, Tables 93 - 95). Leafy vegetables can be high in fiber, and have 

vitamins, minerals, and plant-based substances that may help protect the heart disease, 

diabetes, eyes, and perhaps even cancer. For example, kale is a excellent source of 

vitamins A C, and K, has a good amount of calcium for a vegetable, and also supplies 

folate and potassium. Collard greens are similar in nutrition to kale, and is high in 

Vitamin A, C, and K as well as calcium. Swiss chard has a beet-like taste and soft 

texture that's perfect for sauteeing. Both Swiss chard and spinach contain oxalates, which 

are slightly reduced by cooking and can bind to calcium, a concern for people prone to 

kidney stones. Chard contains 15 calories in one-half cup and is a good source of 

vitamins A and C. Spinach has only 20 calories per serving, plus it's high with vitamins 

A and C, as well as folate, and because heat reduces the green's oxalate content, freeing 
231

up its dietary calcium, cooked spinach gives you more nutrition than raw. Mustard 

greens has a similar nutrition profile to turnip leaves and collards, mustard greens have 

scalloped edges and come in red and green varieties. With 25 calories a serving, 

broccoli is rich in vitamin C and is also a good source of vitamin A, potassium, and 

folate. Red and Green Leaf and Romaine Lettuce are high in vitamin A and some folate. 

Leaf lettuces have a softer texture than romaine, a crunchy variety used in Caesar salads. 

Fans of Iceberg lettuce may go for romaine, a crispy green that's better for you. Nussinow 

points out "the darker the lettuce leaf, the more nutrition it has," making red leaf slightly 

healthier than green. If you don't drown lettuce in a creamy dressing, one cup contains 10 

calories. 

Table 93. Dietary Value of the Leafy Vegetables

(http://www.nal.usda.gov/fnic/foodcomp/search/index.html):

Commodity Dietary Value of Leafy Vegetables

Amaranth, leafy Rich in many essential vitamins and minerals; may be high in nitrates if 

grown on soil that has been heavily fertilized. Amaranth is the most common 

leafy vegetable grown during the summer in India. The leaves and tender 

stems are rich in vitamin A, B and C. Amaranth contains minerals like 

magnesium, phosphorus, sodium, calcium, iron, potassium and sulfur in 

appreciable amounts.

Amaranth, Chinese Contains large amounts of protein, fiber, and vitamins A and C. Also 

contains high amounts of oxalic acid which inhibits the absorption of calcium 

and zinc should be avoided or eaten in moderation by people with kidney 

disorders, gout, or rheumatoid arthritis

Blackjack Good source of iodine.

Cat’s Whiskers Rich in vitamins A and C, as well as in calcium and iron.

Chipilin Rich in iron, calcium and beta carotene.

Chrysanthemum, EdibleleavedRich in vitamin B and other minerals.

Corn salad The leaves in particular are extremely nutritious and contain high amounts of 

Vitamin A, Vitamin C, iron and calcium, as well as thiamine and riboflavin.

Ebolo Very nutritious green; a good source of protein, fiber, and calcium.

Endive Rich in foliate, vitamin A, potassium, and fiber.

Fameflower Rich in vitamins A and C, and in iron and calcium. Should be avoided by 

those with kidney problems or arthritis, as it contains high level oxalic acid.

Feather cockscomb Nutritional content varies with variety and location, but in general seems 

comparable to amaranth, containing high amounts of protein, as well as 

Vitamins A and C, and calcium.

Jute, leaves The leaves are rich in antioxidants, beta carotene, iron, calcium, and Vitamin 

C.

Lettuce, head and leaf High water content (94-95%) and also high in Vitamin A, beta carotene, 

lutein, and potassium.

Orach Seeds contain high amount of vitamin A.

Parsley High in Vitamin A and E.

Purslane, garden High in polyunsaturated fat and antioxidants. Rich in vitamin A, vitamin C 

and magnesium. However purslane also contains oxalic acid and nitrates so 

consumption should be limited; purslane has been known to poison livestock,

although in some places it is used as fodder so levels of toxin may vary.

Purslane, Winter Rich in vitamin C.

Sowthistle High in Vitamin C and calcium.

Spinach Spinach is high in iron and calcium but is a good source of many other 
232

Commodity Dietary Value of Leafy Vegetables

nutrients as well, including vitamin A, vitamin C, vitamin E, vitamin K, 

magnesium, manganese, folate, betaine, vitamin B2, potassium, vitamin B6, 

folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 

fatty acids.

Spinach, Malabar High in protein and soluble fiber. Rich in vitamin A, vitamin C, iron, and 

calcium.

Spinach, New Zealand Relatively high in protein, calicum, and foliate.

Swiss chard High in vitamins A, K and C, as well as fiber and protein.

Tanier Spinach High in protein, vitamins A and C, and phosphorus.

Violet, Chinese Contains significant protein and calcium.

Table 94 . Dietary Value of the Brassica Leafy Vegetables

(http://www.nal.usda.gov/fnic/foodcomp/search/index.html):

Commodity Dietary Value of the Brassica Leafy Vegetables:

Arugula Rich in vitamin C and potassium.

Chinese Cabbage, Bok 

choy

Very nutritious, more so than many other cabbages, and particularly high in 

potassium, vitamin A, and calcium.

Broccoli, Chinese Nutritional aspects: A good source of Vitamin E, Vitamin B6, iron, 

phosphorus, zinc and copper, and a very good source of dietary fiber, 

Vitamin A, Vitamin C, Vitamin K, thiamin, riboflavin, foliate, calcium, 

magnesium, potassium and manganese.

Broccoli raab Contains vitamins A, C, and K, as well as potassium, calcium, and iron.

Collards High in Vitamin A, Vitamin C, potassium, calcium, and soluble fiber.

Cress, garden Leaves contain, Vitamins A and C and protein.

Kale Kale is very high in beta carotene, vitamin A, vitamin K, vitamin C, lutein, 

zeaxanthin, and calcium.

Maca Maca is high in protein for a root vegetable, and also contains significant 

amounts of calcium and iron as well as many important amino acids.

Mizuna High in beta-carotene and fiber.

Mustard greens Can hyper-accumulate cadmium and many other soil trace elements. Can be 

used as a selenium, chromium, iron and zinc food supplement. High in 

vitamins A and K.

Radish, leaves Rich in ascorbic acid, folic acid, and potassium and a good source of vitamin 

B6, riboflavin, magnesium, copper, and calcium.

Rape, leaves High in omega-3 and omega-6 fatty acids.

Rutabaga, leaves A 3-1/2 ounce cooked serving of rutabaga contains 144 calories, 35 percent 

of the RDA for vitamin C and only 18 milligrams of sodium.

Shepherd’s purse Fairly high in protein; good source of calcium, iron, and Vitamin C.

Turnip greens Turnip roots as high in vitamin C. Turnip greens are a good source of 

vitamin A, folate, vitamin C, vitamin K, and calcium. They are also high in 

lutein.

Watercress High in calcium , vitamin A, iron, and foliate.

Table 95. Dietary Value of the Leaves of Root and TuberVegetables

(http://www.nal.usda.gov/fnic/foodcomp/search/index.html):

Commodity Dietary Value

Beet, garden, tops Roots are rich in betaine, which is important for cardiovascular health and 

may also protect from liver disease. Beet root juice has been shown to lower 

blood pressure. Beets are also rich in boron.

Cassava, leaves Leaves are high in protein, calcium, and iron. Roots contain large amounts of 
233

Commodity Dietary Value

starch.

Chicory, leaves The root is a rich source of inulin.

Salsify, black, leaves Contains high levels of inulin, an indigestible starch which passes through the 

human body.

Sweet potato, leaves Rich in rich in complex carbohydrates, dietary fiber, beta carotene, vitamin 

C, and vitamin B6.

Tanier, leaves High in carbohydrates and similar in nutrition to a potato.

Taro, leaves Taro is high in protein, calcium, vitamins A and C, and phosphorus. It also 

contains a small amount of fat.

Ulluco, leaves The leaves are high in protein. The tuber is also rich in protein and contains 

high amounts of vitamin C, calcium, and carotene.

Yam, leaves High vitamin C, dietary fiber, vitamin B6, potassium, and manganese; while 

being low in saturated fat and sodium. They have a relatively low glycemic 

index.