**UNITED STA TES ENVIRONMENTA**  **L PROTECTION A GENCY**  **WA SHINGTON, D.C. 20460**  **OFFICE OF CHEMICA L SA**  **FETY AND POLLUTION**  **PREVENTION**

**MEMORANDUM** DATE: November 30 , 2011 SUBJECT: Crop Grouping

– Part X: An alysis 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 Ty

pe: None Case No.: NA TXR No.: NA CAS No.: NA MRID No.: 48 4817
- 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 Starner2

**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 Le af y Vegetable s Workgroup of the International Crop Grouping Consulting Committee (ICGCC) to amend the Leafy Vegetable crop group 4 (40 CFR § 180.41) , and the C ommodity Definitions 40 CFR 180.1 (g). This is the first of thre e crop grouping petition submissions from USDA IR
- 4
. The other two are: “Part X I : 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 P art X II : USDA IR
- 4 Petition to Amend the Crop Group Regulation Related to the Proposed Crop Group 22 Stalk, Stem, and L eaf Petiole Vegetable , MRID No.: 484998
- 01 .” The USDA IR
- 4 Leaf

y 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 entrie s” : Crop Subgroup 4 A. 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, Chrysanthemu m coronarium var. spatiosum 6. Corn salad, Valerianella locusta 7. C ress, 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 intybus3

18. Spinach, Spinacia oleracea 19. Spinach, New Zealand, Tetragonia tetragonioides, T. expansa 20. Spinach, Vine (Malabar spinach, Indian spinach, Basella alba Crop Subgroup 4 B. 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 7 8 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, c ommon 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 Chrysanthem

um, edible
- leaved Rocket, wild Chrysanthemum, garland Rutabaga, greens Chrysanthemum, tricolor Salsify, Black, leaves Cilantro, leaves Shepherd’s purse Collards Sow thistle Corn salad Spinach Cosmos Spinach, Malabar Cress, garden Spinach, Ne w Zealand Cress, upland Sweet potato leaves Dandelion Swiss chard Dock Tanier leaves4

**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 repre sentative 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 p roblems and edible portion to the related commodities within a group or subgroup.
**IR -**  **4 Proposal 3: “**  Propose establishing three crop s ubgroups 4A

– Leafy greens subgroup with forty
- one commodities with head lettuce and leaf lettuce and spinach being rep resentative 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 b eet 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.** Blackjac k, 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.5 **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 sarmentos um 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, Pet roselinum 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.** Sow thistle, Asteraceae, Sonchus oleraceus L. and including Sow thistle, field, Sonchus brachyotus DC. **38.** Spinach, Chenopodiaceae, Spinacia oleracea L. **39.** Spinach, Malabar, Basellaceae, Basella alba L. **40.** Spinach, Ne w 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 Mi ll. **2.** Broccoli, Chinese, Brassicaceae, Brassica oleracea var. alboglabra (L.H. Bailey) Musil6 **3.** Broccoli raab, Brassicaceae , Brassica ruvo L.H. Bailey **4.** Cabbage, Abyssinian, Brassicaceae, Brassica carinata A. Braun **5.** Cabbage, Seakale, Brassicaceae, Brass ica 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, Brassicace ae, Brassica oleracea var. viridis L. **8.** Cress, Garden, Brassicaceae, L epidium sativum L. including Peppergrass, Brassicaceae, Lepidium virginicum L. **9.** Cress, Upland, Brassicaceae, Barbarea vulgaris W. T. Aiton including American cress, Brassicaceae, B arbarea 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, B rassica rapa subsp. trilocularis (Roxb.) Hanelt; Brassica rapa subsp. dichotoma (Roxb.) Hanelt and Brassica rapa subsp. oleif era 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 vulgari s 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 rap unculus 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, Diosc orea 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.**  **Comm odities**  **Proposed Commodities 4A. Leafy Vegetables**  **Head Lettuce and Leaf**  **Lettuce and Spinach**  Amaranth , leafy ; Amaranth, bu sh 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, C innamon; 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; Sow thistle, 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,

Ab yssinian; Cabbage, Seakale; Chinese cabbage (bok choy); Chinese flat cabbage; Collards; Cress, Ame rican; 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, lea f; 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. Comm**  **odities 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, leave s; 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 Prop osal**  **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 p roposed 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 an d 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 foll owing two subgroups and 27 commodity entrie s” :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, Taraxacu m 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, Ne w 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. C elery, 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 7 8 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 Mizuna10

**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, c ommon 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 Sow thistle Collards Spinach Corn salad S pinach, Malabar Cosmos Spinach, Ne w 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 discusse d 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 Kin g 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 Fe ed). 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. Fi ddlehead 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 anal ys is of the Le af

y Vegetable Crop group suggested that ferns may fit better as a commodity

in the Stalk, stem, and leaf petiole group. Fiddlehead ferns are ty picall y consumed as the furled fronds of young ferns. If left on the plant each fiddlehead would unroll into a leafy

frond. Fiddleheads are harvested earl y 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 currentl y 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 S ubgroup 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 penny wort ( 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 do kudami, 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 L eafy Vegetable proposal. Leaves of certain Cucurbitaceae vegetables such as bitter melon ( M omordica 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, b ut were not included in the Leafy Vegetable proposal because the leaves are12

morphologicall y dissimilar to other typical leafy vegetables and do not readily fit into the proposed subgroups. Leaves of certain Solanaceae crops such as African nightshade (So lanum 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 typi cal leaf

y vegetables. Commodities currently

included in Codex Group 013 ( Leaf y 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 pl ant 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 6 1 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 Chin ese broccoli is more of a leafy nature rather than forming a tight head similar to other members of the current Brassica h ead and s tem subgroup 5A . Residues in Chinese13

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 vegetabl es could be a separate crop group similar to Codex. The anal ys is of the Stalk, stem, and leaf petiole crop group is in a separate anal ys is (P art X II : 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 commo dities 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 ye ars 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 C rop Group 4 Commodities and**  **whether they**  **are Recommended**  **to be**  **Accepted (A)**  **or Rejected (J) in This Analysis. Proposed Crop Group 4**  **Comm odities**  **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 Brocc oli 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 mo rphologically 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 another14

**Proposed Crop Group 4 Comm**  **odities Recommend Accepted (A) or Rejected (J) Commodities to**  **Crop Group 4**  **and if Rejected Why** name for garland chrysanthemum. Chrysanthemum, garland A Chrysanthemum, trico lor 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

– mo stly 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, Edib le (Fiddleheads) J

– Grow th 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 Le ttuce, bitter J

– gathered mostly from the wild, invasive used in Africa. Lettuce, head and leaf A

– Will separate these two commodities because of their im portance and are distinct lettuce types
. Maca A Mizuna A Mustard greens A Mustard, tuberous rooted Chinese A Orach A Parsley, fresh leaves A Plantain, c ommon J

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

– Mostly used now as an ornamental in N orth America. Purslane, Garden A Purslane, Winter A Radicchio A Radish, leaves A Rampion, leaves A Rape greens A Rocket, wild A

–may become mo re popular as leafy greens similar to arugula. Rutabaga, greens A Salsify, Black, leaves A15

**Proposed Crop Group 4 Comm**  **odities 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. Sow thistle J

– major temperate weed grown in some places often gathered from the wild Spinach A Spinach, Malabar A Spinach, Ne w Zealand A Sweet potato leaves A Swiss chard A Tanier spinach A Tanier leaves A Taro, leaves A Turnip gr eens 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, Ialso recommend not including f iddlehead ferns for inclusi on 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, ty

pically earl y 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 L eaf 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, s lim 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 6 1 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, s eakale, Brassica oleracea L. var. costata DC
. Cassava, leaves, Eupho rbiaceae, 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 C hrysanthemum, 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, g arden, L epidium sativum L. Cress, Upland, B arbarea vulgaris W. T. Aiton Dandelion , Taraxacum officinale F.H. Wigg. Aggr
. Dock, Rumex patientia L
. Ebolo, Crassocephalum crepidioides (Benth.) S. Moor e Endive, Cichorium endivia L. ssp. endivia Escarole, Cichorium endivia L. ssp. endivia Fame flower, 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, Brass ica 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 roote d 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, g arden, 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 B rassica rapa subsp. trilocularis (Roxb.) Hanelt; Brassica rapa subsp. dichotoma (Roxb.) Hanelt , Brassica rapa subsp. oleifera Met Rocket, wild, Diplo taxis tenuifolia (L.) DC
. Rutabaga , lwaves , Brassica napus var. napobrassica (L.) Rchb
. Salsify, b lack, leaves, Scorzonera hispanica L
. Spinach, Spinacia oleracea L. Spinach, Malabar, Basella alba L
. Spinach, New Zealand, Tetragonia tetragonioides (Pall.) Kuntz e Sweet potato leaves, Ipomoea batatas (L.) Lam. var. batatas Swiss chard, Beta vulgaris L. subsp. vulgaris Tanier s pinach, Xanthosoma brasiliense (Desf.) Eng l. Tanier leaves, Xanthosoma sagittifolium (L.) Schott; including Xanthoso ma violaceum Sch ott Taro , leaves, Colocasia esculenta (L.) Schott Turnip greens, Brassica rapa L. subsp. ra pa Watercress, Nasturtium officinale W. T. Aiton Ulluco , leaves, Ullucus tuberosus Caldas Yam , leaves, Dioscorea spp . Cultivars, varieties , and hy brids 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 c ontrol (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

– 1 2 are h ead l ettuce, l eaf l ettuce, spinach, mustard greens or kale, and b eet, garden, leaves and s weet potato, leaves.” Selection of representative commodities should be based on a representative commodity

that is most likely

to: (1) contain the highest r esidues; (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 l ettuce, l eaf l ettuce, S pinach, mus tard18

greens or k ale, and b eet, 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), spin ach (rep for subgroup 4A accounts for 11 %, and mustard greens or kale for 3 %. These commodities h ave 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), cult ural 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 vegetab le , human food crop group 2 has also 19 established tolerances. I **do not recommend** sweet potato, leaves to be an alternative representative commodity

with b eet, garden, tops (garden beet tops or leaves) can adequately represent the members of the propose d 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 s ubgroups 4A

– Leafy greens subgroup with forty
- one commodities with head lettuce and leaf lett uce 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 c ommodities 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.; S pleen 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, Kalime ris 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 c erefolium (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 prolif

erum (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 hortens is 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.** Sow thi stle, Asteraceae, Sonchus oleraceus L. and including Sow thistle, field, Sonchus brachyotus DC. **38.** Spinach, Chenopodiaceae, Spinacia oleracea L. **39.** Spinach, Malabar, Basellaceae, Basella alba L. **40.** Spinach, Ne w Zealand, Aizoaceae, Tetragonia tetragonioides (Pall.) K untze20 **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.** Cab bage, 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, L epidium sativum L. including Peppergrass, Brassicaceae, Lepidium virginicum L. **9.** Cress, Upland, Brassicaceae, Barbarea vulgaris W. T. Aiton includi ng 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, B rassica 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. Aiton21

Crop Subgroup 4C. Leaves of Root and Tuber Vegetables , Human F ood): **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.** Rampi on 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, Dio scorea 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 La m. **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 adequatel y 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 L eafy Vegetables and Leaves of Root and Tuber crops , human food are based on the established crop groups
. I also agree that the “Brassica Le af y Vegetable Subgroup 5B should be transferred to Crop Group 4 (Leafy

Vegetables except Brassica Vegetables) to form a new Subgroup 4 B (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

Veg etables 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 potentiall y 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 L eafy Vegetable Group 4 would be justified by keeping it as a separate subgrou

p in the L eafy

Vegetable Group 4. Also, ChemSAC felt that Crop Group 5 could be renamed the Head and Stem Brassica Vegetab le Group if the Leafy Brassica S ubgroup is moved to Crop Group 4. ChemSAC also recommended that further research into a possible Sub group 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. Thi s proposed move has received support from members of the ICGCC, particularl y due to the recent practice of growing Brassica and non
- Brassica leafy vegetables together for “bab y 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 COMMODI**  **TIES FOR EACH. Crop Group /**  **Subgroup Recommended** 

**Rep resentative**  **Comm odities**  **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, Ab yssinian; Cabbage, seakale; Cassava, leaves; Chervil, fresh leaves; Chicory, leaves; Chinese cabbage, bok choy;23

**Crop Group / Subgroup**  **Recommended**

**Rep resentative**  **Comm odities**  **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**  **le ttuce and** 

**Leaf l**  **ettuce and Spinach**  Amaranth, Chinese; Amaranth , leafy; Chervil , fresh leaves ; Chipilin; Chrysanthemum, garland; Cilantro, fresh leaves; Corn salad; Dandelion; Dock; Ebolo; Endive; Escarole; Famef lower; Good King Henry; Huauzontle; Jute leaves; Lettuce, head; Lettuce, leaf; Parsley, fresh leaves; Purslane, g arden; Purslane, winter; Radicchio; Spinach; Spinach, Malabar; Spinach, New Zealand; Swiss chard; Tanier spinach; Cultivars, varieties, and hybrids of these commodities **Crop Subgroup 4B.**  **Brassica l**  **eafy greens**  **Mustard g**  **reens or**

**Kale** Arugula; Broccoli raab; Broccoli, Chinese; Cabbage, Ab yssinian; Cabbage, s eakale; Chinese cabbage, bok choy; Collards; Cress, g arden; Cress, u pland; 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 Sub group**  **4C. Leaves of**  **r oot and**  **t uber**  **, h uman**  **f**

**ood Beet, garden, leaves**  Alexanders, leaves; Beet, garden, leaves; Bellflower, Chinese, leaves; Cassava, leaves; Chicory, leaves; Rampion, leaves; Salsify, black, leaves; Sweet potato, leaves; Tanier, le aves; Taro, leaves; Ulluco, leaves; Yam , leaves; Cultivars, varieties, and hybrids of these commodities Therefore, I recommend ChemSAC approve hhead l ettuce, l eaf l ettuce, spinach, mustard greens or kale, and b eet, garden, leaves as representative c ommodities for the Leafy Vegetable crop group, and crop subgroup 4A
- 12 Leafy greens will have hhead l ettuce, l eaf l ettuce, and s pinach as the representative commodities which are the same as the current leafy

vegetable crop subgroup 4A (Leafy greens subgroup). The current crop24

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 “L eaves of root and tuber , human food subgroup and distinguish itself from the current Crop group 2 which will become the “L eaves 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 f iddlehead ferns for inclusion in the this group because even th ough 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 seaso n, ty picall y 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 L eafy 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 will25

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 Am ending 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

defin ition 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 Leaf y 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 Leaf y vegetable group can be mat ched 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 l ookup 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 EP A 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:** Th e leafy vegetables form a large commodity group of mainly annual or biennial flowering herbaceous plants. Ingeneral the l eaf y vegetables and Brassica leafy vegetables are typicall y cool season crops that are grown as row crops. Crops that are consumed a s 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 s uch 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 foun d mostly

in especially

in North America , South America , and Australia
. Itincludes over 30 wild species and hy brids, and numerous additional cultivars and hybrids of cultivated origin. As stated m ost are annuals or biennials , but some are small shrubs. The genus is native in the wild in W estern 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 , and27

oil
-producing rapeseed , canola varieties ). Some forms with white or purple foliage or flower heads are also som etimes 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 s ys tem ha s 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 botanic al family – Brassicaceae. The current Leafy Vegetable Group 4 has members from ten plant families. The current Crop Group 2 has members from ten families. Nearl y 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 fo rage crops such as clover and most grasses are also edible b y humans, but usually only eaten under famine conditions. Leaf y 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. Le af y vegetables have edible parts, mainly leaves that are full y exposed to pesticides during their growth period. Leafy greens according to the National Leafy Greens Council [ Lo cated at St. Paul, MN 55127 (http://www.leafy
- greens.org/)] provides market, nutritional, and educational information to consumers, produce growers and produce buye rs. Promotional materials such as l eaf

y greens l esson p lans 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; curl y 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 bro ad 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 a s 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 s alad 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 s eeded , grown and cut all together. M any Mesclun mixtures are now available pre
bagged in supermarkets nationw ide. 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 earl y 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. Day s to maturity range from 30

– 35 day s . **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 Fam ily**  **Comm odity**  Acanthaceae Violet, Chinese Aizoa ceae Iceplant ; **Spinach, New Z ealand**  Amaranthaceae **Am aranth, leafy**  ; Feather cockscomb Apiaceae Cham
- na - mul; Chervil; **Parsley, fresh** ; Al ex anders 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** 

; Sow thistle; Chicory, leaves; Salsify, black, leaves; Velvet plant leaves Bas ellaceae Spinach, Malabar; Ulluco leaves Brassicaceae Arrugula; **Broccoli** , Chinese; Broccoli raab; **Cabbage** ; Cabbage, Ab yssinian; Cabbage, seakale; Cabbage, Chinese, bok choy; **Collards** ; Cress, garden; Cress, upland; Hanover salad; KaleMaca; Mizuna; Mustard greens; Mustard, tuberous rooted, Chinese; Radis h , 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 , leaves29

**Botanical Fam ily**  **Comm odity**  Polygonaceae Dock Portulacaceae Fameflower; Purslane, Garden; Purslane, Winter Primulaceae Prim rose, English Tiliaceae Jute , leaves Valerianaceae Corn salad The ferns include many families : F erns, 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 ( Crucifera ceae) are found in all continents except Antarctica . They are most abundant in areas north of the equator. Kale and collards both originat ed 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 eas iest 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 earl y as the first century
. It may well be that those marauding Romans brought the “cole s” to Britain, Germany and France or another theory

has it that the greens may have been introduced to those countries b y the Celts or the Saxons (http://plantanswers.tamu.edu/publications/vegetabletravelers/kale.html) **.** Crops from th e 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 cam e about in 1669. Back then as in present day , the favorite green of the American South has alway s been collards especially

grown during southern winters
. If grown during very hot30

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 It alian 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. B roccoli 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 gro w, 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. S pinach 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 . S pinach was introduced into Arab controlled are as of the Mediterranean, including Spain. By

the 17th Century , spinach had spread to Ital y, 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 yi eld and quality and a helpful reference for anal ys is 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 stag es. Rarel y, if ever, will a grower need to appl y 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 yi eld, quality , and marketability

of the edible leaves
. Some of the internationally recognized growth stages for the leafy vegetables are represented b y 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 s elected 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 Growt h Stages for**  **Leafy Vegetables Not Forming Heads such as Spinach,**  **L eaf 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 Hy pocotyl with cotyledons breaking through seed coat 09 Germination Emerg ence: 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 1 4
- 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

grow th Leaf rosett e has reached 30% of the expected diameter ty pical for the variety. Main shoot has reached 30% of the expected height typical for the variety. 35 Stem elongation of rosette

grow th Leaf rosette has reached 50% of the expected diameter ty pical for the vari ety . Main shoot has reached 50% of the expected height typical for the variety. 37 Stem elongation of rosette

grow th Leaf rosette has reached 70% of the expected diameter ty pical for the variety. Main shoot has reached 70% of the expected height for the variety. 39 Stem elongation of rosette

grow th 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 Devel opment 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 reached32

**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

harvestab le vegetative plant parts Ty pical 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 s hoot 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 Be ginning 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 o r 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 h ave 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, o r 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 o f 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 typi cal 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 Lettuc e, 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 co mp lete 05 Germination Radicle emerged from seed 07 Germination Hy pocotyl 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 1 4
- 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 ve getative 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 Developme nt of

harvestable vegetative plant parts 80% of the expected head size reached 49 Development of

harvestable vegetative plant parts Ty pical size, form and firmness of heads reached and harvested34

**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 i nflorescences 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 fo rmed 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 typi cal 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: Am**  **aranth , leafy**  **:** Leafy amaranths are grown primarily from seed, accept a wide range of soi ls, and prefer a hot sunny position. **Am aranth, Chinese:**  Chinese amaranth is p ropagated b y 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 partiall y shaded position. Naturally

a woodland or hillside plant, and is propagated by seed or by division. **Chervil:** Chervil needs a well drained soil and relativel y 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 p refers 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 earl y in the spring, or sown in the fall and overwintered to provide greens all year round. **Dol -**  **nam -**  **mul:** Dol
- nam - mul grows in f

ull sun to light shade. It does well in dry , rocky s oil and can survive droughts very well. Often grows in open woodlands, vacant lots, roadsides, city parks, and waste ground
. **Ebolo:** Ebolo p refers 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 Escaro**  **le :**  Endive require full sun to partial shade, and should be given plenty of moisture and feeding to promote quick growth, as that yi elds 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 ty pes. 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. Sinc e they are harvested in the fall, soils should be chosen that allow harvest in moderately rainy conditions.37

**Fa meflower:**  Fam e flower 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 close ly related highl y tolerant of both moist tropical and dry climates, and it will grow in a range of soil ty pes. Grows best in full sun. Susceptible too few dis eases 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 moderatel y fertile soil, and requires full sun. Needs a relativel y long growing season and is better suited to warmer climates, although it can be grown successfull y in more temperate environments
. **Iceplant:** Icep lant 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 ty pes and pH. Can obtain moisture solely through condensation of coastal fog if necessary
. Highl y 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
. Itrequires a warm climate, and some species can tolerate relativel y 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 t ends 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 cool
season crop, as it bolts quickly at high temperatures. Lettuce can be grown in a wide range of soil types, but sandy loams o r and mucks, deep black sandy loams and loams are the most suitable ty

pes of soil. Good moisture
- holding capacity with good drainage is important, especiall y for heading types. Soils that compact easily, or are compacted can adversel y 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 Norther n Plains in the U.S. Orach is a cool season annual grown in winter or earl y 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, especiall y 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 tolerat e 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 ye ars .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 p refers 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 b y seed and will self seed well. **Radicchio** : Radicchio is a temperate climate crop that will tolerate nearl y 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
- 40 0 cm (11.8
- 157.5 in), and an annual mean temperature of 6
- 27 °C (43
- 68 °F). It does not survive overl y long or hot summer. **Sowthistle:** Grows in poor soil and waste places. Weedy and seeded b y 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 successfull y 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. Earl y 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 (S pinach, Malabar** **) :**  It grows best in full sun at lo w 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. Producti on 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
. It s 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 usuall y 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 b y plant thinning, is practiced. Plantings made in the sp ring will produce leaves for greens in about 60 day s, 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 p ropagated by corm or stem cuttings (has very poor seed production). It r requires a moist, rich, well
- drained soil and does not gro w 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 p ropagated by seeds. Can grow under m any 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 ye t 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 canop y, although this will slow growth significantly
. **CLIMATE AND SOILS AFFECT CULTIVATION AND ADAPTATION OF BRASSIC**  **A 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

Ty pically grows best in 15
- 20 °C (59
- 68 °F) temperatures, although some cultivars may

be more heat or cold resistant. As ty pical of many

cabbages, these have a fine, shallow root s ys tem and require fertile soil and high moisture levels for a productive crop. Dry

ness and heat will cause premature bolting, but ex cessive water results in susceptibility

to pests, particularl y slugs and fungal disease. Typicall y planted either in the very earl y 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. **Broccoli, Chinese** : Can be grown all ye ar round in some climates. Propagated b y 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 ty pes, with good drainage and high organic content. Ideal pH is neutral to slightly acid, but not below 5.0. **Broccoli raab:** M ay 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 nearl y anywh ere and is somewhat weedy
. Propagation is by

seed. When grown for leaves, high additions of N will enhance growth. **Cabbage, Seakale:** Propagated b y 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 yi elds come from well drained, heavy loamy soils with high organic content and a pH of 5.5
- 6.5. Regul ar 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 thinned42

to about any

where from 5
- 46 cm (2
- 18 in) spacing, depending on the ty pe 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 likel y to be high, then partial shade is advisable and frequent watering. A cool season plant, propagated b y 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 typicall y 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 nearl y 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 th e 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 pol ytunnel 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 of43

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 ty pes, 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 properl y). **Rocket, wild:** In the w ild grows well in waste places and disturbed areas. Prefers well
- drained sandy soils. Propagation is by

seed. Li ght shade to full sun is preferred and it c an tolerate dry

or moist condition s. **Rutabaga, leaves:** Rutabaga cultivation is very similar to that of the turnip. Propagation is ty pically by seed. Rutabaga is a cool season crop and planting should be done in the very earl y spring or fall. Fall planted rutabagas take longer to mature than those planted in the spring. A moderatel y deep, highl y 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 nearl y 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 moderatel y deep, highl y 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 ty pe s 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 watercre ss 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 SO ILS 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. Inhigh clay soils, add organic matter to improve soil structure and to help avoid crusting after rainfall. Beets are also sensiti ve 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 carefull y 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 relativel y 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 comm ercial 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 quickl y 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 i s 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
- 15 7.5 in), and an annual mean temperature of 6
- 27 °C (43
- 68 °F). Itwill not survive overl y 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 ye ars. 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 b y 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, le aves:**  Although it is a perennial, sweet potato is ty pically grown as an annual plant. It requires warm weather (over 23.9 °C/75 °F average temperatures) with no frosts and a relativel y long growing season. It is typically propagated b y cuttings. In th e 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 ran ge of cultivars allows for taro to be grown under almost any conditions given a long enough growing seasons. Some ty pes are drought resistant, while others are adapted to growing in flooded field. Taro is typically shade tolerant and is often intercroppe d 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 typ es 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 particularl y 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**  **:** Ty pically 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 ty

picall y 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 yi elds, and do not do well in waterlogged conditions. Performance under dry conditions varies by

species. Yams require intensiv e management and high nutrient inputs. They

are typically grown on trellises or other support s ys tems, and may be intercropped with maize or other commodities. Many yams grow well in forested conditions.
**U.S./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICA L**  **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 1,0 57,715 ha with 23,733,803 tonnes. The wo rld production of spinach is over 895,103 ha in 2009, and the total production of spinach is 14,958,727 tonnes (Table 3, FAO 200 9 ) . Worldwide, the most harvested leafy vegetable is lettuce. Asia has over 70 % of th e lettuce production followed by Europe at 13 % and the North America at 11 %. The U.S. report s 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 Europ e . **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 t onnes 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 20 10 Agri cultural Statistics, FAO Statistics, 2007, USDA ERS 2007, 2010 , USDA NASS Crop Production, 2007, and the48

U.S. Agricultural Census, 2007. The planted acreages for head lettuc e, leaf lettuce, romaine lettuce, c ollards, mustard greens, spinach, escarole and endive, kale , parsley , turnip greens and wat ercress 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 3 98,576 A. Head lettuce accounts for 4 2 % 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 parsl e y 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 9 6.0 % 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 I sland , 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, respectivel y, 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 le af 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. 349

**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 9 5 % of the harvested acres for leaf lettuce (Tabl e 6) . Seven other states harvested acres information for leaf lettuce is not included in order to avoid disclosing data for individual farms . These include: Ala

bama, Idaho, Mississippi, Nevada, North Dakota, South Dakota, and Texas
. C alifornia produces l e af lettuce (i.e., romaine, red and green leaf, and butterhead) approximately

78,000 acres annually
. C alifornia 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 p rincipal 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 < 0.150

**US Total 87,337**  **96. 3**  California, Arizona, New York, and Colorado account for 9 5.4 % of the harvested acres for romaine lettuce (Table 7) . Thirteen other states harvested acr es information for romaine lettuce is not included in order to avoid disclosing data for individual farms
. These include: Ala

bama, Alaska, Connecticut , Florida , Georgia , Idaho, Iowa, Kansas , Louisiana , New Jersey , Rhode I sland , T exas , 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/st 99_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 2 27 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, Tenn essee , and Utah.
**Table 9**  **. U.S. Production of Mustard Greens**  **for 2007 (**USDA AG Census, 2007 , http://www.agcensus.usda.gov/Publications/200 7/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. 551

**State Total Acres**  **Harvested (2007)**  **% of Total U.S. Harvested**

**acres (2007)** Arkansas 592 7.1 Texas 5 38 6. 5 North Carolina 335 4.0 Michigan 308 3.7 Arizona 277 3.3 New Jersey 204 2.5 **US Total 8,323**  **8 7**  **. 0**  California, Georgia, South Carolina, Oklahoma, and Texas account for 73.5 % of the harvested acres for mu stard 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, In diana , Maine , Minnesota , Nebras ka , 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, In diana, Io wa, Maine , Maryland, M assachusetts, 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 (20**  **07)** 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, C olorado , 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.
**T able**  **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. 754

**State Total Acres**  **Harvested (2007) % of Total U.S.**  **Harvested acres (2007)**  Maryland 66 0.7 **US Total 9,365**  **78.195** California, New Jer sey , 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 Californi a 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 i s not included in order to avoid disclosing data for individual farms . These include: Arizona, Georgia, Indiana, Maryland, Massachusetts, Michigan, Missouri , Ohio, Orego n, 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, Ro maine lettuce, salad mixes , and spinach is shown in Tab le 16 (The Packer, Fairchild , 2008 , 2009, 2010 , and 2011 ). Sales in pounds of these vegetables have increased b y 1.0 % for the three
- year period and account for > 10.7 % of the total produce sold in the U.S. Growth in sales s hould 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 200**  **8 , 200**  **9 , and 20**  **1 0. The Pac**  **ker (Fairchild, 2008, 2009, 2010**  **, 2011 )**  **.**55

**Comm odity**  **Percent of Total Produce**

**Sales**

**– 200**  **8 and Pounds**  **Sold in 200 8**  **Percent of Total Produce Sales** 

**– 200**  **9 and Pounds**  **Sold in 200**  **9 Percent of Total Produce**  **Sales**

**– 20**  **1 0 and Pounds**  **Sold in 20 1**  **0** 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, 200 0, 2007, 2008, and 200 9 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 c apita consumption for collard greens, escarole, kale, head lettuce, romaine and leaf lettuce, mustard greens, and turnip greens are all r eported as processed none as fresh . Onl y spinach has fresh, canned and f rozen 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 dec lined 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

ha s increased from 1.8 lb/year to 2.5 lb/year in 2009. Fresh spinach consumption has increased rapidl y 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. Itis 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**  **Cap ita 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 NA56

**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 A**  **gricultural 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 NA57

**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 Gre**  **ens** 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 197 0, 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 Capi ta 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 , and58

parsley , leaves at 0.111 g/day
. The highest consumed Brassica leafy vegetable is b roccoli at 6.26 g/day

followed by

c abbage 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 b y Stem, stalk and petiole vegetables highest commodity

is celery at 3.63 g/day

f ollowed 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 co nsumption 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 2**  **5 . 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**  **S urvey**  **. 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

– bab yfood * 0.0203 Celery *** * 3.63 Celery , juice * * ** 0.0161 Celery

– bab yfood * * ** 0.00264 Rhubard ** * * 0.0797 Swiss chard ** 0.0396 Broccoli ** 6.2 6 Broccoli, Chinese ** 0.0125 Broccoli
- bab yfood ** 0.00644 Brussels sprouts ** 0.0210 Cabbage ** 4.82 Cabbage, Chinese, bok choy ** 0.133 Cabbage, Chinese , mustard ** 0.13359

**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, leav es * * ** 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 vegeta

bles **** 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 h ead 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 ) signif icant 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 20 10 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**  **Im ports for 2009**  **- 2010.**  **(USDA NASS, 2010 Fr Nt 1 -**  **3, USDA ERS, FT S** 

**– 20**  **1 0, USDA FATUS, 2008, 2010).**  **Stone Fruit 2009 (MT)**  **2010 (MT)** Endive, fresh 1,967 1,783 Lettuce, fresh 132,321 146,81860

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 - Luxembourg Endive, Fresh MT 1,879 1,839 1,824 1,629 Netherlands Endive, Fresh MT 16 8 8 1 3 3 6 5 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 Endi ve, Fresh MT 0.0 0.0 0.0 7.2 Mexico Endive, Fresh MT 6.4 8.6 12 3.8 Grand Total MT 2,12 1 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 Lett uce, Fresh MT 77,88 7 88,535 101,509 116,880 Canada Lettuce, Fresh MT 25,15 2 29,262 30,21 4 29,38 8 Peru Lettuce, Fresh MT 594 55 9 429 48 8 Israel Lettuce, Fresh MT 52 3 2 40 1 60 55.5 Dominican Republic Lettuce, 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 104,187 118,603 132,32 1 146,818 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/ExpressQuery 1.aspx ). 2006 2007 2008 2009 2010 Product Part ner UOM Qty Qty Qty Qty Qty Lettuce, Fr Canada MT 322,172 310,089 306,345 286,79 9 283,14 5 Lettuce, Fr Taiwan MT 10,502 12,414 14,947 14,53 5 17,1 10 Lettuce, Fr Mexico MT 27,569 28,594 29,636 7,62 1 10,52 3 Lettuce, Fr Singapore MT 4,086 4,233 4,97 2 3,75 2 4,12 5 Lettuce, Fr Japan MT 3,15 6 2,28 9 1,07 3 1,487 3,44 6 Lettuce, Fr Hong Kong MT 1,065 91 1 1,013 1,01 2 2,501 Lettuce, Fr Korea, South MT 1,319 2,178 1,63 1 74 8 2,35 9 Lettuce, Fr Bahamas, The MT 1,393 1,48 9 1,35 7 1,22 5 1,02 1 Lettuce, Fr Netherlands Ant illes MT 442 48 4 59 2 900 77 4 Lettuce, Fr Trinidad and Tobago MT 13 5 36.3 140 29 1 36 6 Lettuce, Fr Panama MT 16.7 16 3 162 2 20 9 36 3 Lettuce, Fr Barbados MT 8.7 24.9 14 9 21 5 318 Lettuce, Fr France MT 13.5 50.1 15.9 6.9 21 7 Lettuce, Fr United Kingdom MT 1, 0 60 1,43 7 1,25 4 356 206 Lettuce, Fr Germany MT 41.3 76.3 0.0 0.0 150 Lettuce, Fr Netherlands MT 224 32 6 533 0.0 146 Lettuce, Fr Saudi Arabia MT 0.0 0.0 1.2 0.0 1 40 Lettuce, Fr Leeward - Windward Islands MT 2.4 11.0 16.0 68.7 78.7 Lettuce, Fr Cayman Isla nds 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 68 3 689 467 198 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 374,156 365,866 364,922 319 ,747 327,268

**SPECIFIC CROP PRODUCTION AREAS OF THE LEAFY VEGETABLES**  **(See APPENDIX I Figures 1** 

**– 4**  **, Maps of the**  **Chinese cabbage, Head Lettu c**  **e, Leaf Lettuce, and Spinach**  **, USDA AGCensus, 2002).** 62 There is no specific crop production data in the U.S. for several of the c ommodities , 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: **Am aranth, Chinese**  : Some cultivation for food by Asian immigrants on a small scale. Mainl y 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 s ome cultivation Africa, Southeast Asia, the Caribbean
. **Cham -**  **chwi:** Cham
- chwi **g**rows 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 cultiv ated 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 B oston 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, Egy pt, 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 s ome production in New York, Maine, and Florida
. Other production regions include Europe and parts of China, particularl y around Shanghai. **Cosmos** : Cosmos is grown in home gardens and other production regions include Indonesia, the Philippines, Malay sia, and Central America. **Dandelion** : Dandelion is grown on a large scale in Flo rida, 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
. **Fa meflower:**  Fam eflower 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 ornament al in the U.S.: Other production regions include Senegal , Cameroon , Nigeria, Zaire, Indonesia, China, Papua New Guinea, and the West Indi es. **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 onl y 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 (particularl y North and West African countries), and Australia , So uth 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 reg ions 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 countrie s 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 (particularl y Italy), tropical Central Ameri ca, 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, particularl y Ital y and Hungary. England; western Asia, Turkey to Iran; northwestern Africa. **Purslane, Garden:** Garden purslane is grown in California and oft en 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 C hina 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 so me extent in most states . W orld 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 Barb ara 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). Almost67

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 p roduction 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 K enya. **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 cho y 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 an d also grown in Canada, Ja pan, 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 particularl y Europe (Italy and Portugal) and China. **Cabbage, Abyssinian:** There is some production of Ab ys sinian cabbage in Texas and Florida, and other production regions include Ethiopia, Tanzania, Malawi, Zimbabwe, and other West African nations. **Cabbage, Seakale:** There is **s** ome 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, Ari zona, and Tennessee. Other production regions include Canada, Portugal, Egy pt, 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 o ther 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 particularl y in Georgia, California, Maryland, Texas, New Jersey, Penns ylvania, 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 m ainly

in home gardens, particularly as winter crop in the S outheast 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, especiall y in the Northern provinces
. **Radish ,**  **leaves :**  No data on current production amounts, but radish is grown throughout much of the country , particularl y 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 ye ar, 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 th e Midwest. Other production70

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 tonne s/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; S outhern France and S outhern It aly
. **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 produc tion in the U. S. and it is endemic as a weed. It is found wild nearl y 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., particularl y in Georgia, Cali fornia, 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, particularl y 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 Philippine s, Madagascar, China, Japan, United Kingdom, France, and In donesia
. **SPECIFIC CROP PRODUCTION AREAS OF THE LEAFY ROOT AND TUBER**  **VEGETABLE :**  **Alexanders:** There is no reported p roduction 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 commerciall y pro ducing 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 purpos es , 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 Bellflo** **wer:** Chinese bellflower is mainly ornamental, fairl y 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 ye ar, 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, Lo uisiana , 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. Worldw ide 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 an d 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, yi eld/plant and range of yi elds for each crop are shown in Table 31 , respectivel y. 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. Day s to germination range to 7

– 2 1 days (Table 3 1). Average yi elds of head lettuce for fresh market are 3 5 , 5 00 lb /acre whi le leaf lettuce ranges to 22,400 lb, and for romaine lettuce. Spinach for processing yi elds range 16,000

– 21,000 lb/A. Fresh market yi elds for spinach range from 4,000 to 21,000 plants/A
. Specific cultural practices for each leafy vegetable will be dis cussed in the next section.
**Table 30**  **Leafy Vegetable**  **P lanting**  **D epth,**  **Seeds/lb, S eeds/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., 200**  **9 )**  **. 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 1 2
- 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 80,0 00
-

144,000 4
- 6 450 seeds 32
- 36 [1 0

– 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

– 136,00 0

– 0.5
- 1.0 450 seeds 18
- 3674

**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 [1 0

– 18] Lettuce, head 0.25

–

0.5 4 00 ,000

–

500,000 5 1⁄2 oz 0.25 oz or 600 seeds precision planted 18
- 24

[4] Lettuce, leaf 0.25

–

0.5 4 00 ,000

–

500,000 1⁄4

6
- 10 lb/A for pelletized seed 0.25 oz 12

– 18 [4

– 6]

Mu stard 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

– 1 8 [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. 2 5

–

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, Si**  **egers Seed, 20**  **10 , Territorial Seed Co., 200**  **9 , Park**  **Seed, 201 1**  **, 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
- 1 2 65

– 8 0 days 60 heads /100 ft row 35,000 lb

Approximate yi eld of napa Chinese cabbage is 45 , 0 00 lb/A. Pak Choi yi elds are approximately 22 , 5 00lb/A or 800
- 1000 boxes/acre. Cilantro 7
- 10 50

– 55 days 10,000

– 20,000 bunches/A Collard s 6
- 10 50

– 9 0 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

– 5 6 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 ,00 0

–

18 ,00 0 lb/A76

**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

– 9 0 days 2 lb 75 lb /100 ft row 16,275
-

40 ,00 0 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 1 2,000

–

16,000 lb/A
. Lettuce, head 2

– 6 40

– 9 5 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 lb77

**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 3 0
- 60 days ; processi ng variety takes 55 to 130 days because more tim e 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 yi elds are approximately 16,000

– 20,000 lb/A. Average fresh market yi elds range 4,000

– 21,000 lb/A. O klahom a yi elds range 1 1 , 0 00

– 1 6,250 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 :**  **Am aranth, 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., particularl y A. cruentus , and many are also grown in Asia, India, and Africa. The taxonomy

is confused, and there may be additional, obscure spec ies also valued as vegetables. They

ty pically grow erect, with fairl y large, alternate leaves and bear numerous small flowers on terminal and axillary spikes. They

also produce small, highl y nutritious seeds which are used as a grain, much like quinoa, to which it is closely related. T yp es grown specificall y for vegetable use produce less seed than those selected specificall y for seed production. The foliage is used as a vegetable and almost exclusively

eaten cooked. **Am aranth, 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 particularl y valu ed 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 greatl y 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 (particularl y the Yangtze region). Purplish , sparsel y 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 ty

pes 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 rarel y cultivated, although some cultivation exists outside of Shanghai, where it is particularl y 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 and79

seeds are a prickly

burr. Leaves are used as a vegetable and for medicinal purposes in parts of As ia and Africa. It is under some cultivation in Africa but mainl y i s 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 ty

pical 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, ty pical of the famil y; 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 nearl y 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** : C ilantro 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, greatl y- divided strong80

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 usuall y 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, originall y native to the Mediterranean region, but now primarily grown in Asia for use as a leafy

vegetable. The leaves are highl y variable and there are three distinct varieties: small
- leaf, which has feathery , deepl y cut leaves, is strongl y flavored, low yi elding 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 moderatel y cut, dark green leaves, and is high yi elding and tolerant of both warm and cool climates. The flo wers 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 i s 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 ye ar if heat is excessive. The leaves are tender, smooth, and slightly succulent, with a sweet, mild flavor and delicate texture. It is extensively grown in Europe and parts of China as a cool season salad vegetable, but is still relatively rare in the U.S., although it has become naturalized on both the east and west coasts. It is a cool season plant, and can be grown all year round in some cool temperate areas. Italian corn salad is somewhat more heat
tolerant than lamb’s lettuce ( V. locusta ) , but is correspondingl y 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, deepl y cut leaves and a light green, succulent stem slightl y 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 an d 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 ty picall y 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 alternatel y 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 p erennial, 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 ye llow 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 Au stralia. Itgrows 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 pinnat el y lobed. Inflorescence is a terminal cory mb 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 ty

picall y sown b y broadcast in a prepared seed bed in a cool spot and watered twice dail y. 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, probabl y native to the Mediterranean region and cultivated for its loose headed leaves. Although closel y 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 ty

pes 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 curl y endive. The second ty pe, termed escarole, has broad, g enerall y nearl y 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 typicall y 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 generall y 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 become s inedible in hot weather. To blanch the heads, they can be covered b y 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. **Fa meflower:**  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 grown83

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 a bout 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 brightl y colored. Many varieties of this species exist fo r 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 eas y- to - grow food source, mainly as a cooked vegetable in Nigeria and the surrounding areas. Highl y tolerant of both moist tropical and dry climates, and will grow in a range of soil ty pes. 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, usuall y spread via broadcast over the soil and then covered with a layer of str aw or dry grass until rooted. Also can be sown directl y into the ground by hand, or into pots for transplant as seedlings. Will self
sow if allowed. When the tallest plants reach 15 cm, they should be harvested to thin the remaining plants to 25
- 30 cm (9.8
- 11.8 in). These plants are the first harvest. The remaining plants can then be harvested from repeated cuttings until they become too large and 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 way s, 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 kno wn in North America as fiddleheads. Fronds are generall y not edible once they have uncurled. Fiddleheads are rarel y cultivated and are often gathered from the wild for personal consumption, or sold to markets and restaurants. They have a very

limited se ason, typicall y earl y spring for a short time as the fronds first emerge. Many species of fern are not edible even when yo ung, and fiddleheads are usuall y eaten cooked as they often contain toxins which may are destro ye d in the cooking process. **Good Kin g Henry:** 84 Good King Henry is p ropagated b y 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 harv est 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 slightl y 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 relativel y 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 b y 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:** Icepl ant 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 ty pes and pH. The leaves are densely papillose and covered in bladder cells which accumulate salt and give the plant a glistening appearance. Can ob tain 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 ye ars 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 C 3 photosynthesis to Crassulacean acid metabolism , also kn own as CAM photosy nthesis , 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. Le aves are 6
- 10 cm long, 3.5
- 5 cm broad, elliptic
- lanceolate, apicall y 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, 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, especiall y in Africa and the Middle
- East, as a vegetable and is grown in many home gardens for85

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 we eding, 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 narrowl y 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, relativel y 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 i s an annual plant with succulent leaves growing from basal rosette, sometimes forming heads. It is known onl y 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 se lf
-pollinating florets, eventuall y yi elding 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 vari eties of lettuce are cultivated as an oilseed crop in the Middle East, and this may have been original reason for domestication. Lettuce is alway s harvested prior to bolting, to prevent a bitter flavor. H ead 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 pe ople 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 easil y, they often make up the majority of a lettuce garden
. Head lettuce varieties form a definite head of le aves closel y 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 the86

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 ty pe does not ship and handle as well as the crisp head varieties, so is produced mainly for nearb y 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 b y acreage. Average temperatures are 87 degrees in the summer and 55 degrees in winter. Fields are usuall y 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, le af:**  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 largel y separated during deve lopment and at harvest. As leaf lettuce grows, it forms a loosel y arranged rosette of irregularly shaped and sized leave
. Leaf lettuce is often very lightweight and ruffl y, 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
. Le aves may be of different shapes, from spatulate to deepl y lobed or cut leaf. This is the most easily grown type of lettuce and is most popular in home gardens. Exposure of e dible 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 an d mid
- ribs. Heads are onl y medium firm, and up to 25 cm (10 in) in length. Outer leaves, which are largel y discarded, enfold the head during late stages of growth. Exposure of the portion usuall y 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 onl y in cultivation, and originated in the Mediterranean region. Lettuce can be grown in a wide range of soil ty pes, but sandy loams or other soils wi th good moisture retention and drainage are preferred. Ty pically direct
- seeded shallowl y i nto 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 size87

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 b y other vegetable crops such as Chinese cabbage, celery , or radish. Ty

pically at least one
- third of an individual farm is replanted into a second crop of lettuce each year. In Californi a, l eaf lettuce see d 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 l ettuce 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 onl y in cultivation, which is grown as a substitute for spinach in Europe and in the Northern Plains in the U.S. It i s grown in winter or earl y 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 marginall y toothed. A rosette of leaves first develops, followed b y 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. **Par sley**  : Parsley is a leafy plant originall y native to Iran but grown throughout much of Europe, North America, and western parts of Asia. L eaf shape is generall y 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 p erennial 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 ty pically found in North America as a weed in grass y 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 bec ome 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 irregularl y dentate or crenate margin. They form an open basal rosette with the flowers at the center. The flowers are showy , ty pically about 2.5 cm (1 in) across, tubular and five
-part ed, and may come in nearl y 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
- 2 5 flowers. Where it grows wild, primrose may form dense carp ets 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 pe rsistent, trailing recumbent weed with fleshy , reddish stems. Leaves are small, spatulate or narrow obovate, thick and green or red in color. The ye llow 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) l ong, borne on an extremely long petiole. The small, five
parted flowers are pink or white with petals 2
- 6 mm (0.07
- 0.2 in) long and they grow89

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 way s, depending on the desired crop, and there are a large number of cultivars. Radi cchio is red and resembles a small romaine or head lettuce with a zesty flavor. It matures in 60

– 90 day s. 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
- 2 3.6 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 oblance olate up to 30 x 9 cm (11.8 x 3.5 in), deepl y pinnatel y lobed with few, reflexed lobes and bottom two lobes grasping the stem. The leaves are coarsel y 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 widel y 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. Itwithstands 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 f rom smooth and broad (arrow
- shaped), to savo yed 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 approx imately

9 to 12 inches of water and processing type s 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: savo y (wrinkled), semi
- savo y, and smooth (flat). Savoy ty pes ar e mainly

used90

for fresh market purposes, while smooth ty pes are desirable for processing. Semi
- savoy ty pes 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 b y plant growth characteristic: prostrate, semi
- erect, or upright. All California spinach varieties are hyb rids 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 ty pes; however, well
- drained, light loam soils with higher moisture capacity produce more consistent yields and quality . Sandy soils are preferred for winter and earl y 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 ty pically planted in four to eight rows on raised beds 38 to 40 inches wi de, 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**  **( Malab**  **ar 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. **Spina ch, 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 u

p to 1 m (3.3 ft) , and the leaves are dark green and slightl y fuzzy. They are succulent, alternate and simple, deltoid
- ovate in shape and up to 7 cm (2.7 in) long b y 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, quickl y 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, probabl y originating in Sicily, developed for its large fl eshy 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, usual ly 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 ye ar round for up to two years before the plant begins to suffer. Ty

pically 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 wi th 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). Inflorescen ce a terminal raceme up to 25 cm (9.8 in) long, with bisexual, slightly

z ygomorphic, 5
- parted flowers, typicall y white with purple spots inside the bottom lobe. The fruit is an explosive capsule which spray s seeds far and wide when mature.
**SPECIFIC IN** **DIVIDUAL 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) lo ng 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 especiall y heavily in Italy. Previousl y arugula was mainly92

collec ted from the wild, and commercial cultivation is a relativel y recent phenomenon, having onl y occurred in the past few decades. **Broccoli raab:** Broccoli raab has inflorescences and surrounding leaves are eaten as a cooked vegetable, typicall y 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 virtuall y ye ar- round there. Broccoli raab is closel y related to turnips and rapeseed (canola), but c loser 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 po t herbs. Plants develop rather rapidly and are typicall y 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 earl y 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, Ab ys sinian cabbage is only known in cultivation, and it resembles the wild mustards and grown primaril y 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 ty picall y 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 regul ar irrigation if rain is infrequent, as water stress will induce earl y flowering. **Cabbage, Seakale:**93 Seakale cabbage should not be confused with sea kale ( Crambe maritima ) ; since this is a hardy

perennial ty

pe 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 an d 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, tightl y 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, b ok 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 cho y 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 b y 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 greatl y resemble each other. All are known onl y 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. Ty pi cally planted either in the very earl y 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, particularl y 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 ye ar- 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
- frie d 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 ty picall y biennial but is grown as an94

annual although if stressed may bolt the first year. It is also the onl y type that is typicall y dried for later use in soups and other dishes. It is highl y 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 primaril y 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 cho y, only smaller and lower to the ground (prostrate or semi
-prostrate). It tends to form wide, low rosettes onl y 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 highl y useful, if slow
growing crop. **Collards:** Collards are a perennial or biennial, non
- heading cabbage closel y related to the kales. Probabl y originally native to Europe and Africa, collards have long been a traditional crop in the American South ern 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 especiall y prized for their flex ibility, as although they are a cool season crop they can withstand far more heat in the summer than many other Brassica ty pes. 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 greatl y divided like parsley , others curled. If onl y lower leaves are removed, new leaves will continue to be formed on the central stalk. Peppergrass is a closel y 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 highl y lobed with a round, terminal lobe and then pairs of progressivel y 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:** Th e kales are a large group of (ty picall y) 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 simi lar 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 widel y 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 typicall y 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 rob ust ty pes, although other typ es 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 b y 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, particul arl y in Northern Ital y. **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 greatl y 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 hy pocotylwhich 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 stapl e food for the population. Mizuna should not be allowed to dry out, especiall y when very young. **Mizuna:**96 Mizuna (and its variety , kabuna) is an annual vegetable native to Japan and grown in Asia, Europe, and the U.S. It is closel y 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 ne arly

40.6 cm (16 in) in height, although mizuna is often harvested when much smaller than that. Mizuna grown for bab y greens can do well when intercropped with larger Brassicas , corn, or other widel y spaced crops. **Mustard greens:** Numerous B. juncea subs pecies, varieties, and cultivars such as mustard greens, l eaf 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. L eaves may vary in size, shape and texture, from small to large (> 15.2 cm/6 in), entire or lobed or serrate, and f

rom smooth to prickly

to wrinkl y to hairy. The flavor may also vary from fairl y 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 dev elops 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, irregularl y shallow
- lobed and serrate with stiff hairs. For leaf cultivation it is mustard green. **Radish , leaves**  **:** A highl y 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 alternatel y 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, usuall y 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 nearl y any

color (including white, re d, or black) or shape (round to very

elongate). Although the roots are usuall y 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
-97

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, usuall y round, and reddish. There are radish leaf cultivars available for production and are tender and almost hairless with good flavor developed specificall y for its leaves, which are highly nutritious (http://www.kitazawaseed.com/seed_126
- 115.html). These young and tend er radish leaves can be eaten raw in salads, stir
- fried or steamed. **Rape, leaves** : Rape is grown sparingl y 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 generall y 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 discuss ions 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 ar e arranged in two rows. Although considered a weed in places, it is consumed in parts of Europe, particularl y Ital y, 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 m ore 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 pinnatel y 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’s98

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 nearl y 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 generall y flattened tuberous tissue, which is tender but later becomes tougher and somewhat fibrous. The root is round, and is ty

pically white on the lower portion shading to red or purple on the upper parts where the root pokes above the soil. Roots are generall y 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 normall y 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 b y s e ed or b y cutting. Beds of watercress can be maintained for about ten ye ars 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.
**SPECI FIC**  **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 ty

pical of the family Apiaceae. Alexanders has been in cultivati ons since ancient times, perhaps as earl y as in the Iron Age. It is not very popular today , having99

been mostly

replaced by

celery , but it still is grown and used as a vegetable in some places, particularl y in Europe where it still grows wild. The young s hoots, 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 ye ar. 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 originall y native to the Mediterranean, and is of ancient origin. Today it is grown throughout Europe and the U.S. The root is ty picall y 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. Itis 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. Ty pical spacing is 1 m x 1 m. It is not frost hardy, but can withstand moist condition s 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 consumpti on. The many varieties of cassava as usually divided into “bitter” (high amounts of HCN) and “sweet” (lower amounts of HCN) types. The bitter ty

pes may require extended soaking or fermentation before it is safe to eat, while some of the sweet types may b e rendered safe by

simple cooking. It is advisable to take care with this process, as consumption improperly prepared cassava has been known to cause paral ys is and even death. This is most common in rural areas where local people process their own cassav a; 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.100

**Chayote, leaves:** Chayote is a tender, pere nnial vine native to Central America and now cultivated throughout most of the warm
- temperate to tropical areas of the world. Itwas 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 yo ung 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 way s, depending on the desired crop, and there are a large number of cultivars. Asparagus or C atalogue 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 relativel y 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
-part ed 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 ro ots are long, up to 30 cm (1 ft), slender, and white. For young roots, the101

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 b een widel y 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 onl y in cultivation. The plant has a long, fleshy t ap 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 b y 6 cm/2.4 in wide at the widest part). The inflorescence is a terminal head of yellow ray

flowers. Black salsify

is cultivated primaril y for its root, which has been used as a vegetable at least since the 15 th century , mo stly 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 b y 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 slightl y lobed. The flowers are 5
- parted with a fused corolla in a trumpet shape, white on the outside and purple to l avender 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. Re search at the University of Maryland sweet potato varieties grown only for their leaves look promising. **Tanier, leaves** : Tanier is propagated b y 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. Itis typi cally planted on mounds, and weed control must be carefull y 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).102

**Turnip, greens** : Turnips and rutabagas are generally tolerant of freezing weather, and their ro ots can be stored for a fairl y long period of time in cold storage conditions. Although these crops will stand some heat, they are normall y considered cool
- weather crops. Plant them in late winter/earl y 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 strongl y flavored than turnips. Also, their flesh is a yellowish creamy color. Turnips have a crisp white flesh and a zesty mustard
- like flavor. Alth ough 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 wh ich 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 destro ys both the cry stals and any enz ym e 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 env ironment and warmer temperatures. The Eddoe group produces many l arge cormels and is the common ty

pe grown in Africa. In addition to its value as a root vegetable, the yo ung taro leaves and leaf stalks are also much consumed and are a nutritious leafy ve getable after cooking . The wide range of cultivars allows for taro to be grown under almost any

conditions given a long enough growing seasons. Some ty pes are drought resistant, while others are adapted to growing in flooded field. Taro is typi cally 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 ye llow, 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,103

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 sparsel y pubescent. Flower heads in c ory mbs, to 2 cm (0.8 in) long, with orange to ye llow florets. The highly succulent leaves and young shoots are eaten as a vegetable in China, Japan, and Taiwan particularl y. **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 highl y variable in shape, size, color, and flavor. Ty pically , 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 wh ite, 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 yo ung 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 use d 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 mechanicall y. Three types of lettuce are commonl y transplanted: 1) Leaf lettuce is generall y planted on a weekl y basis for up to 12 weeks, 2) head lettuce and, 3) romaine lettuce are planted weekl y for up to 10 weeks. Weekl y 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 and104

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 earl y as late August and continue through December. Depending on market conditions, planting may continue into February
. Harvest begins in earl y 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 ty

pe is important in planting date, bed height and irrigation scheduling decisions. In Florida w orker activities for the season commence with laying mulch, if this sy stem is employed. The ground is then either directly seeded or transplants are set. During the warmer months, muck soil
-produced lettuce is directl y 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
- ty pe mechanical harvester. In Washington, lettuce s eedlings are mechanicall y planted and no further thinning takes place. Direct
- seeded plants are sp aced 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 onl y 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 b y the equipment. Control of small (2
- to 4
- leaf) weeds with cultiv ation is usually very good. If weeds are too large, however, or if rainfall occurs too soon following tillage, cultivation is less effective. Since hand
weeding 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 rarel y control all the weeds in a field. Herbicides, however, may significantl y reduce the weed population, making hoeing crews more efficient and less expensive. In South Carolina c ollard 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 occasionall y hand weeded or hoed, but is no t 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 one105

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 ha rvests 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 confi guration on the bed
- top it is only possible to cultivate the furrow. Processed spinach is mechanicall y 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 commonl y used on commercial leafy greens. Uses include: pre
plant 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 obser ved. 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 b y caterpillars and beetles, leaf mining by fl y larvae and disease transmission and head contamination by piercing sucking insects. Major pests of leafy vegetables are beet and southern army worms, 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, se edcorn106

beetle and corn earworm
. Although generall y not plant damaging (except as a virus vector), the phys ical 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); Botry tis, damping off, downy mildew (spinach) , mosaic virus complex and soft rot (lettuce); and white rust, downy mildew , (c ollard and kale are more susceptible to downy mildew than other leaf

y vegetables) , Alternaria leaf spot, damping off, anthracnose, curl y top, beet western ye llow 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 b eet 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 s ummer in SC. Kale is very susceptib le 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 severel y 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 collard s in SC. The diseas e attacks weather
- injured leaves, especiall y, 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 t he 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. Aphid s 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, b acterial l eaf spot , beet Western yellows virus , and lettuce mosaic virus. Soil insects such as s eed corn maggot, springtails, and various cutworms can attack emerging seedlings, and present problems . In Florida f ire ants sometimes disrupt harvest, or become predators of the lettuce plants for lack of any other vegetation
. Nematodes live in the soil and f eed on plant roots that damage the leaf tissue
. Cilantro insect pests include aphids and army worms, while leaf spots are a troublesome plant disease. Weed problems in lettuce fields include many annual b roadleaf 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 operati ons. 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 severel y impact harvest operation s 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 th e quality of the four lettuce plants around it, and competition within the first five weeks can easil y halve the yi eld
. There are many weed problems and vary by location and include lambsquarter, prickly lettuce and pigweed; annual bluegrass, quackgrass, It alian ryegrass, and barnyardgrass; horsetail, shepherds purse , may weed chamomile, common groundsel, mustards, purslane, common lambsquarters, common chickweed, knotweeds/smartweeds, henbit, and redroot pigweed. The nutsedges (yellow and purple) are prob lems in Florida lettuce production. In Florida lettuce pests include the earl y s eason diseases, weeds, and leaf
- feeding insects
. Certain viruses are viewed as emerging pests. Mites and nematodes are generall y not problematic in Florida lettuce productio n. **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. S ome of the more damaging inse cts 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 nearl y all Brassicas as well as common wee ds of the mustard family
. Powdery mildew is one of the disease s 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 onl y. Principal weeds of SC l eafy Brassica crops are: p igweeds, lambsquarter, smartweed , chickweed , carpetweed , purslane , and annual grasses such as crabgrass and goosegrass . Other weed problems in other states include: annual gras ses, 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 chry santhemum
. Collards are susceptible to several kinds of worms (cabbage worm, cabbage loopers ) as well as Harlequin bug and downy mildew. Hanover salad greens are s us ceptible 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 memb ers of the cabbage group. Several species of leaf
- feeding caterpillars eat the foliage. Cutworms can sever the seedling. Wire
- worms occasionall y 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. Honey bee 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 veg etable 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 l eaf y vegetables (e.g. lettuce, cabbage, and kale) , and s tem vegetables (e.g. celery, rhubarb, and Swiss chard)
. Pollination becomes important when we grow vegetabl es 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 easil y pollinated by wind or insects. Vegetables may

be grouped into four cate gories according to the way they pollin ate. Group 1 vegetables have flowers that can receive onl y their own pollen. They are called self

-pollinizer s. Examples are endives, escarole, and chicory leaves. Vegetables in group 2 form seed only with pollen f

rom 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 (cross
pollinated). They

can be divided into two subgroup s: ( a) vegetables pollinated by air
borne pollen and (b ) vegetables pollinated b y insect
- borne pollen . Leafy vegetables usually pollinated by

air borne pollen include beets, celery , spinach, an d 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 onl y 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 especiall y 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 c omplex 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 v egetable p lants 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 PORTIO**  **NS, AND PROCESSED FOOD ITEMS FOR THE LEAFY VEGETABLE**  **S :**  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 greatl y affected b y the stage of maturity at harvest, b y postharvest handling and b y the time interval between harvesting and consumer consumption. Harvesting most vegetables when they are young and storing them properl y will help extend their shelf life. In some cases, newer hy brid 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 earl y 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 p roblems. The following table 32 gives suggestions for determining the proper stage of maturity for harvesting many vegetables. **Table 32.**  **Suggested Harvest Tim** **ing for Various Leafy Vegetables**  **. (Adapted from Westerfield, R. 1999. CAES Publ. C935).**  **Vege table**  **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; fibrous110

**Vege table**  **Part**

**Eaten Too Early**  **Optimum Maturity**  **Too Late** Lettuce, Head L eaves Head not fully formed Fairly firm;

good size Heads

very hard
**Lettuce harvest in California and Arizona**  **:** The f inal 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, usuall y within 1 to 4 hours after harvesting, and leaf lettuce is typicall y hydro cooled at temperatures of 34  F. The crop is harvested b y 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 le aves are subsequentl y 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 typ es produced in California, only romaine and butterhead are harvested in any significant amount in "bulk" for processing as s hredded 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 yi eld 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. Nearl y all lettuce is shipped to the market in refrigerated trucks and temperatures in the range of 34

- 36  F. are maintained during shipment. Ty pical 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 day s for exports
. **Spinach :** 111

A ty pical 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 yi eld s 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 humidi ty . Occasional light water misting will help maintain a high relative humidity
. Under optimal conditions, spinach will keep for ten to 14 day s. Harvesting Leafy

Brassicas

– Florida: The majority

of leafy Brassicas (arugula, b ok choy, Chinese b roccoli, Chinese mustard) are directl y seeded b y machine. Workers set transplants by hand and practice hand weeding once at thinning and once more before harvest if herbicides not used. C rops are often weeded mechanically
. The plants are often cultivated 2 or 3 times and fertilized 4 or 5 times during production. Most B rassicas 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 onl y 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 wh en they are young and storing them properl y will help extend their shelf life. In some cases, newer hy brid varieties have helped add shelf life to certain vegetables. Lo wering the internal temperature also helps to slow both the respiration process and quality decline. This is one reason for harvesting vegetables earl y 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. Whi le 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

vegetab les
.112

Harvesting turnip greens: Turnip tops can be harvested from a very early stage for greens. Continual harvest of the tops will adversel y affect root development. Harvest turnip roots when they reach the size of a tennis ball or larger (21⁄2 to 23⁄4 in ches in diameter). Turnip greens are usuall y 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. L eaf

y greens (including, collards, mustard and turnips) harvested for the fresh market are cut by

h and and packed directly in the field. Y ellowed, 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 b e harvested 2 to 3 times
... Fresh market leafy

greens may

b e spray w ashed 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 b e harvested by

m achine or cut by

h and. The harvested plants by removing decayed or damaged leaves. Generally f our wrapper leaves are left on to protect the center rosette. Kale can be harvested three way s: whole plant, bunched leaves, or "stripped" leaves. "Stripped" kale is pre -packaged for fresh market. Inall methods, ye llow or damaged leaves must be removed be fore packing. Whole plant harvest in not currently p racticed in Oregon. Kale in Oregon is usually h arvested on demand 2
- 4 times over a 4
- month period but leaf harvest may b e done weekl y when demand is high. A skilled laborer can harvest and bunch 4 box es/hour. Yields are about 3200 dozen 1
- lb bunches/acre. Endive hharvest is usually b y hand and the greens are packed into cartons in the field , and the l eaf

y items must be clean, free of soil and mud. Id eall y 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

m achine for processing and hand harvested for fresh market. If mus tard greens are harvested for fresh market, it is necessary to remove any diseased or badl y damaged leaves, and wash and cool the product as soon after harvest as possible. Parsley l eaves are ready for use about 3 months after seeding. A few leaves at a time may b e removed from each plant, or the entire bunch of leaves may b e removed for use. Although parsley

l eaves are used most commonly in the fresh green condition, their characteristic flavor and green color can be retained if the leaves are dehydrat ed. 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 h as113

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 ye llow 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 f rom 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 b y pulling the plant from the roots or successive

cuttings of the leaves every 7
- 10 day s to delay

flowering Am aranth, Chinese Season for seeding to harvest is 3 to 6 weeks . Leaves are cut every

7
- 10 day s increase yi elds 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 v ery early spring before bolting. Cham
- na - mul Harvest in April and June, prior to flowering. Chervil Seeding to first harvest takes 6 to 8 w eeks, 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: See ds: 6 months; Leaves: 50
- 80 day s

with the potential for one
- three additional harvests or cuttings every 30 day s. In tropical/subtropical conditions, leaves can be produced in approximately

40 days . At harvest, they are h and clipped 1.5
- 2" above bed surface or root cut and bunched. S ome 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 typicall y in summer, but ha s also been known to flower in every month of the ye ar. Dock Young leaves are available in earl y spring from established roots Dol
- nam - mul Leaves harvested in earl y spring (before May) and prior to

flowering. Ebolo Ebolo first harvest is 5
- 6 weeks aft er planting. Plants can be

harvested once b y uprooting, or many times b y cutting 8
- 10 cm (3.1
- 3.9 in) above the ground every 7
- 10 day s for up to 40 days. Endive Endive seeding to harvest: 3 to 3 1/2 months114

**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 generall y not edible once they

have uncurled. Fiddleheads are rarel y cultivated and are often gathered from the wild for personal consumption, or sold to markets and restaurants. They have a very limited season, ty picall y earl y spring for a short time as the fronds first emerge. Good King H enry Seeding to first harvest is about two 2 months
. Huauzontle Sow in spring in field; germinates rapidl y. 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 P lanting 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 le af Seeding to harvest is about 40 to 50 day s for leaf lettuce, 70 days

for romaine lettuce, 55 to 70 day s for butterhead lettuce, and 60 to 80 day s 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 day s. The first lettuce crop is generall y direct seeded at the beginning of March. In April, greenhouse
- grown seedlings are transplanted to the field. Fields are planted with greenhouse
- grown seedl ings 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 day s 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 day s. 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 ty pically found in North America a s 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 earl y 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

earl y spring for an earl y summer crop or in late summer for a fall crop. In warmer climate s 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 b y s eed 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 day s from seeding to harvest. Radicchio

performs best under cool temperatures and is therefore grown in earl y spring or late fall. Varieties are available for summer (July and August) harvest. Red leaf Radicchio develops it s best color, and grows best under cool fall or spring temperatures, some varieties can be grown in Western Oregon and Washington throughout the summer. P lant as earl y 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 (arrow
shaped), to savo ye d 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 bab y spinach. Spinach is harvested b y m achine where other leafy greens on large scale are harvested by machine, however smaller scale operations harvest b y hand.116

**Commodity Growing Season**  Spinach, M alabar Season, seeding to harvest is 55 to 80 days for leaf harvest.

Normally , after about 3 months, the established plants may be cut or p runed on a weekl y basis Spinach, New Zealand Season seeding to first harvest is about 60 day s. Swiss chard Season, planting to first harvest: 50 to 60 day s. Tanier spinach Season, planting with corms to harvest: Suitable leaves for harvest

are produce d in 2 to 3 weeks, but 6 weeks are needed for mature leaves. Single leaves cut weekl y 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 Wi llamette 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 day s For harvest, young flowering

stems are cut b y 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, particularl y in summer. About three cuts can be obtained from one stem, and the main stalk should be cut relativel y short to enhance further growth. Like regular broccoli, Chinese broccoli flavor is best just before the flowers open. The central heads will never appro ach 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 day s 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.

Earl y maturing varieties require 80

– 95 day s 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 generall y harvested from about mid
- July to mid November. Cabbage for processing should be delivered to the processor as so on after harvest as possible . This crop will remain in the amended Brassica Head and Stem Group 5. Cabbage, Aby ssinian About 35
- 53 day s for use as a leafy vegetable, and can be harvested multiple times in a season L eaves should be harvested prior to fl owering 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 day s for early hy brids to 100 days for late maturing varieties. Cauliflower for processing is scheduled to harvest beginning earl y September through mid
November. 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 neces sary 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 usuall y harvested 5
- 6 times for processing. Cauliflower is hand harvested into large bins for processing. Harvester aids are commonl y 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, b ok choy Seeding to harvest: Time varies based on cultivar and desired crop,

ranging from onl y a few weeks for bok cho y 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 cho y matures fairl y quickl y; 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. Plant s exposed to a light frost are marketable, but do not market heads that have been exposed to a hard freeze. Chinese cabbage is ty pically 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 lb s. 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 day s after seeding. The time of harv est 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 sev eral 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 b y machine or cut b y hand. Grade the harvested plants by removing decayed or damaged leaves. Generall y 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 earl y spring while the leaves are still

relativel y mild. Hanover salad Seeding to harvest ranges from 2 to 3 months. Kale Seeding to harvest ranges from 1 to 3 months. Harvested b y

machine. Research has shown that kale packed in polyethyl ene 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 3 days at 50 F. Vitamin content and quality are retained better when wilting is prevented. Kale can be harvested three way s: 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 currentl y practiced in Oregon. Kale in Oregon is usuall y harvested on demand 2
- 4 times over a 4
- month period but leaf harv est may be done weekl y 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 le aves or flower stalks. Multiple cuttings may be119

**Commodity Growing Season**  **and Harvesting**

made to the crop. Mustard greens In as little as 30 day s 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 ty pes may take onl y 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 se ason 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 nearl y any time of the year There are summer, winter, and spring cultivars and their requirements vary
. Rocket, wild Harvest in earl y summer. Rutabaga, leaves Seeding to harvest takes three months or more. Shepherd’s purse Nearl y any time of year, depending on the p art desired; tender leaves

for salads are harvested in the earl y 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 usuall y harvested b y 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 ye ar. 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 generall y harvested

55
- 80 day s 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 primaril y for leaves, or every 2
- 3 months without120

**Commodity Growing Season** 

negativel y 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 b ecomes 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 h arvested 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 b y hand and packed directl y 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 in clude 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 day s. Lettuce Be cause lettuce is so fragile, it is handled as little as possible. Most fresh market121

lettuce is hand cut and trimmed, and placed in cardboard cartons in the field. Itis 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 pl astic 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). Itis then centrifug ed to remove excess water and is often mixed with other ty pes 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. Itis 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 imme diate shipment to market. Specialty leaf lettuces and other greens for bag mixes have usuall y 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 easil y. 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 si ze, pack in cartons for long shipments. Leaf, butterhead and cos ty pes 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 day s. 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 ty picall y 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 lettuc e 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 f or 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 temperatures122

in the range of 34
- 36 degrees F. are maintained during shipment. The following examples are provided to indicate ty pical 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 b y 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 usuall y been harvested by hand, but harvesters for this use are n ow 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 fo r 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 c ondition, their characteristic flavor and green color can be retained if the leaves are dehydrated. Therefore, markets for parsley processed in this manner are growing. H ar vest is usuall y b y hand and the greens are packed into cartons in the field. Keep the leafy items clean, free of soil and mud. Ideall y 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 b y hand, but harvesters for this use are now available. Harvest of radicchio is usually done b y hand, and packed into cartons in the field. Keep the heads clean and free of soil and mud. Id eally , 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 eliminat e 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 mechanicall y 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 maintaining123

quality of the heads. Spinach crops are harvested most frequentl y 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 mix es have usuall y been hand harvested, but mechanical harvesters for this purpose are now available. Processed spinach and some fresh market spinach is mechanicall y 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 yi elds 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 plasti c 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 Com**  **modities 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 onl y for human foods. Commodities remaining in the Crop Group 2, L eaves 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 Che**  **mistry 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 top s, anal yz e 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, anal yz e the whole

commodity

after removing or discarding obviously

decomposed or withered leaves. In the case of rhubarb, anal yz e onl y the stem without leaves. Remove adhering soil from celery

by lightly rins ing 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 Bru ssels sprouts. In the case of rhubarb, anal yz e onl y 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 am en ded L eafy Vegetable crop group (Table 37 ). **CROP ROTATIONS FOR THE LEAFY VEGETABLES (Adapted from**  Schneider, 1990, 1998 , Swiader, 1992, http://www.dannylipford.com/vegetable
- garden
- crop rotation
- made
- eas y/)
. Crop rotation is the practice of growing different crops, rather than the same vegetable or members of the same famil y of vegetables, in the same place each ye ar. Crop rotation benefit s vegetable crops in two way s: first, it will prevent the build
- up of soil
- borne pests and diseases; second, it allow s for the replenishment and efficient use of soil nutrients. Vegetables should not be grown the same area ye ar 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 famil y is planted in the same field the125

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
. Soilbo rne diseases
-- fungi, bacteria, and viruses
-- also can be hosted b y 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 member s 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, s mall 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
. • **Sq uash 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** ( Umbellifera e ): 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 l eave fallow for a season.
• **Tomato Fa**  **mily** (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 s oy

bean, chickpea, cowpea, etc. These are light feeders. Plant these crops after a grain crop such as sweet corn.
**• Grass**  **Fa mily**  **(** 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 ye ar rotation. **Simple Four -** **Year Crop Rotation** To follow a simple four
- ye ar 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 plot s following this rotation: This four
- year crop rotation intersperses members of the other vegetable families among members of the Tomato, Onion, Bean, and Brassica/c abbage 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 **Bra ssica family**  Broccoli Brussels sprouts Cabbage Cauliflower Radish Rutabaga Turnip **Year 4. Onion Family and others (Allium family)**  **Perennial Vegetables** are n ot included in crop rotation since they grow in the same spot for several ye ars in a row and include: Asparagus Globe artichoke127

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 base d 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 V I and V II 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 l eafy vegetables such as amaranth, Chinese broccoli, chervil, endiv e, 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 cho y, 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 4 3 tol erances for the crop group, and 1 3 for the leafy vegetable subgroup 4A and 13 for the leafy petiole subgroup 4B (Tables 38, 39, and 40 , respectivel y). The current Brassica leafy vegetable crop group 5 has been very

successful in establishing 28 tolerances for the crop group, and 4 0 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 4129

**Table 38**  **. Tolerances (ppm) established on**  **Leafy Vegetable, Except Brassica C rop Group**  **4 .**  **( NG,**  **Au gust 2011**  **, http://www.epa.gov/opp00001/regulating/part -**  **180.html )**  **.**

**Chemical CFR Citation**  **U.S. Tolerance**  **(ppm)** 2,4 - D 180.142 0.4 Ace tamiprid 180.578 3 Acibenzolar- S - me thyl 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 - ethy l 180.515 0.1 Chlorantraniliprole 180.628 13 Clothianidin 180.586 3 Cy fl uthrin and beta - cy

fluthrin 180.436 6 Cy permethrin and an isomer zeta - cy permethrin 180.418 10 Cy romazine 180.414 7 Dinotefuran 180.603 5 Diquat 180.226 0.05 Em am ectin 180.5 05 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 Mal athion 180.111 8 Mandipropamid 180.637 20 Metalaxyl 180.408 5 Myclobutanil 180.443 0.03 Oxadixyl 180.456 0.1 Py me trozine 180.556 0.6 Py raclostrobin 180.582 29 Py ridalyl 180.640 20 Sethoxydim 180.412 4 Spinetoram 180.635 8 Spinosad 180.495 8 Spir otetramat 180.641 9 Thiamethoxam 180.565 4 Thiodicarb 180.407 35130

**Table 39.**  **Tolerances (ppm) established on Leafy Greens Subgroup 4A**  **. (**  **NG, A ugust 2011**  **, http://www.epa.gov/opp00001/r** **egulating/part -**  **180.html ).** 

**Chemical CFR Citation**  **U.S. Tolerance (ppm)**  Boscalid 180.589 60 Clethodim 180.458 2 Cy mo xanil 180.503 19 Cy prodinil 180.532 30 Fenhexamid 180.553 30 Fludioxonil 180.516 30 Imidacloprid 180.472 3.5 Methoxy fenozide 180.544 30 Myclobutanil 180.443 9 Permethrin 180.378 20 Spiromesifen 180.607 12 Tebufenozide 180.482 10 Tri flumizole 180.476 35 **Table 40**  **. Tolerances (ppm) established on**  **Current Leaf Petiole Subgroup 4B**  **. (**  **NG, A ugust**  **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 Imidac loprid 180.472 6 Metolachlor 180.368 0.1 Methoxy fenozide 180.544 25 Permethrin 180.378 5 Prometry n 180.222 0.5 Propiconazole 180.434 5 Tebufenozide 180.482 2 Tri floxystrobin 180.555 3.5 **Table 4**  **1 .**  **Tolerances (ppm) established on Brassica Leafy Ve**  **getable C rop Group**  **5 .**  **( NG,**  **Au gust 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 Aci benzolar- S - me thyl 180.561 1 Bensulide 180.241 0.15 Captan 180.103 0.05 Carbaryl 180.169 10 Carfentrazone - ethy l 180.515 0.1 Chlorpyrifos 180.342 1 Clothianidin 180.586 1.9131 **Chemical CFR Citation**  **U.S. Tolerance**  **(ppm)** Cy romazine 180.414 10 DCPA 180.185 5 Diazinon 180.153 0.7 Diquat 180.226 0. 05 Em am ectin 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 Methom yl 180.253 6 Napropamide 180.328 0.1 Oxadixyl 180.456 0.1 Paraquat 180.205 0.05 Sethoxydim 180.412 5 Tri fluralin 180.207 0.05 **Table 4**  **2 .**  **Tolerances (ppm) established on Brassica Head and Stem Subgroup 5A**  **. (**  **NG, Au**  **gust 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 Clop yralid 180.601 2 Cyazofamid 180.436 1.2 Cy fl uthrin and beta - cy

fluthrin 180.418 2.5 Cy permethrin and an isomer zetacypermethrin 180.532 2 Cy prodinil 180.475 1 Difenoconazole 180.493 1.9 Dim ethomorph 180.603 2 Dinotefuran 180.579 1.4 Endot hall 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 Lam bda - cy halothrin and an isomer gamma - cy halothrin 180.637 0.4132 **Chemical CFR Citation**  **U.S. Tolerance**  **(ppm)** Mandipropamid 180.544 3 Met olachlor 180.442 0.6 Methoxy fenozide 180.598 7 Novaluron 180.361 0.5 Pendimethalin 180.291 0.1 Pentachloronitrobenzene 180.556 0.1 Py me trozine 180.582 0.5 Py raclostrobin 180.640 5 Py ridalyl 180.462 3.5 Py ridate 180.510 0.03 Py riproxy

fe n 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 Tri flumizole 180.368 8 **Table 4**  **3 .**  **Tolerances (ppm) established on Brassica Leafy Greens Subgroup 5B**  **. (**  **NG, A**  **ugust 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 Cy fl uthrin and beta - cy

fluthrin 180.436 7 Cy permethrin and an isomer zetacypermethrin 180.418 14 Cy prodinil 180.532 10 Difenoconazole 180.475 35 Diflubenzuron 180.377 9 Dim ethomorph 180.493 20 Dinotefuran 180.603 15 Endothall 180.293 2 Fenamidone 1 80.579 55 Flonicamid 180.613 16 Flubendiamide 180.639 5 Fludioxonil 180.516 10 Mandipropamid 180.637 25 Methoxy fenozide 180.544 30 Novaluron 180.598 25 Py me trozine 180.556 0.25 Py raclostrobin 180.582 16 Py riproxy

fe n 180.510 2 Spinetoram 180.635 1 0133 **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 Tri flumizole 180.476 40 **Table 4**  **4 .**  **Tolerances (ppm) established on Leaves of Root and Tuber Vegetable Cr** **op Group 2**  **. (**  **NG, A ugust 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 - ethy l 180.515 0.1 Chlorantraniliprole 180.628 0.2 Cy prodinil 180.532 10 Endothall 180.293 3 Fluopicolide 180.627 15 Glyphosate 180.364 0.2 Imidacloprid 180.472 4 Metalaxyl 180.408 15 Methoxy fenozide 180.544 30 Myclobutanil 180.443 0.03 Py raclostrobin 180.582 16 Spinetoram 180.635 10 Spinosad 180.495 10 Tri fluralin 180.207 0.05
**Table 4**  **5 . Tolerances established on Leafy Vegetables**  **for leafy amaranth, corn salad, and dandelion leaves**  **( FA** **Sonline: mrldatabase.com; tolerances as of A pril 19, 2011; not**  **e that shading indicates a crop group tolerance**  **) .**  **Am aranth,**  **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 Flurido ne -- -- -- -- 0.1 -- Mandipropamid 20 25 20 25 20 25 Metalax yl 5
-- 5
-- 5
--134 **Am aranth,**  **Leafy (ppm) Corn Salad**  **(ppm) Dandelion** 

**Leaves (ppm)** Compound US Codex US Codex US Codex Methomyl
-- -- -- -- 6
-- Py riproxy

fe n 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 - Cy permethrin 10 0.7 10 0.7 10 0.7 **T able**  **4 6**  **. Tolerances established on Leafy Vegetables for dock**  **, endive, and garden purslane**  **(FA Sonline: mrldatabase.com; tolerances as of A**  **pril 19, 2011; note that shading indicates a crop group tolerance).**  **Dock (ppm) Endive (ppm)**  **Purslane, Gard en**  **(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 -- -- -- Dim ethoate -- -- 2 -- -- -- Fluazifop - P - but yl -- -- 6 -- -- -- Fluridone -- -- 0.1 -- -- -- Imaz ethapyr -- -- 0.1 -- -- -- Mandipropamid 20 25 20 25 20 25 Maneb -- -- 10 -- -- -- Methom yl -- -- 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 -- -- -- Tri fluralin -- -- 0.05 -- -- -- Zeta - Cy permethrin 10 0.7 10 0.7 10 0.7
**T able**  **4 7**  **. Tolerances established on Leafy Vegetables for**  **winter purslane, head lettuce and leaf lettuce**  **(FA Sonline: mrldatabase.com; tolerances as of A**  **pril 19, 2011; note that shading indicates a crop group tolerance).**  **Purslane, Winter (ppm)**  **Lettuce, Head (ppm)**  **Lettuce, Leaf**

**(ppm)** Compound US Codex US Code x US Codex135 **Purslane, Winter (ppm)**  **Lettuce, Head (ppm)**  **Lettuce, Leaf**

**(ppm)** Compound US Codex US Code x US Codex Acephate -- -- 10 -- -- -- Azoxystrobin 30 -- 30 3 30 3 Benfluralin -- -- 0.05 -- 0.05 -- Beta - cy fluthrin 6 -- 2 -- 3 -- Bifenthrin -- -- 3 -- -- -- Boscalid 60 30 6.5 30 11 30 Buprofezin 35 -- 6 -- 35 -- Carbaryl -- -- 10 -- 10 -- Chlo rantraniliprole 13 20 13 20 13 20 Chlorpyrifos -- -- 1 -- 1 -- Cryolite -- -- 7 -- 7 -- Cy permethrin -- -- 4 0.7 -- -- Cy prodinil 30 -- 30 10 30 10 Cy romazine 7 -- 7 4 7 4 Diazinon -- -- 0.7 0.5 0.7 0.5 Dicloran -- -- 10 -- 10 -- Dim ethoate -- -- - - -- 2 -- Dim ethomorph -- -- 10 10 10 -- Disulfoton -- -- 0.75 0.5 2 0.5 Em am ectin 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 -- Imaz ethapyr -- -- 0.1 -- 0.1 -- Imidacloprid 3.5 -- 3.5 2 3.5 -- Indoxacarb 14 -- 14 7 14 15 Iprodione -- -- 25 10 25 25 Lam bda 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 -- -- -- Methom yl -- -- 5 0.2 5 0.2 Methoxy fenozide 30 -- 30 15 30 30 Mevinphos -- -- 0.5 -- 0.5 -- Naled -- -- 1 -- 1 -- Oxydem eton - me thyl -- -- 2 -- -- --136 **Purslane, Winter (ppm)**  **Lettuce, Head (ppm)**  **Lettuce, Leaf**

**(ppm)** Compound US Codex US Code x 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 -- -- -- Py raclostrobin 29 - - 29 2 29 -- Quinox yfen -- -- 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
**T able**  **4 7**  **Tolerances established on Leafy Vegetables for winter purslane, head lettuce and**  **leaf lettuc e**  **(FA Sonline: mrldatabase.com; tolerances as of A**  **pril 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 -- Tra lom ethrin -- -- 1 -- 3 -- Zeta - Cy permethrin 10 0.7 10 0.7 10 0.7

**T able**  **4 8**  **. Tolerances established on Leafy Vegetables for radicchio, spinach, and New**  **Zealand spinach (FA** **Sonline: mrldatabase.com; tolerances as of A pril 19, 2011; note that**  **shading indic ates a crop group tolerance).**  **Radicchio (ppm)**  **Spinach (ppm) Spinach, New**  **Zealand (ppm)** Compound US Codex US Codex US Codex Acibenzolar- S - me thyl 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 Clop yralid -- -- 5 -- -- -- Cyazofamid -- -- 9 -- -- -- Cycloate -- -- 0.05 -- -- --137 **Radicchio (ppm)**  **Spinach (ppm) Spinach, New**  **Zealand (ppm)** Compound US Codex US Codex US Codex Cy prodinil 30 -- -- -- 30 -- Desmedipham -- -- 6 -- -- -- Diazi non -- -- 0.7 0.5 -- -- Endosulfan -- -- 2 -- -- -- Famoxadone 25 -- 50 -- 25 -- Fenhexamid 30 -- -- -- 30 -- Flonicamid 4 -- 9 -- 4 -- Fludioxonil 30 -- -- -- 30 -- Fluridone -- -- 0.1 -- -- --

**T able**  **4 8**  **. Tolerances established on Leafy Vegetabl es**  **for radicchio, spinach, and New Zealand spinach**  **(FA Sonline: mrldatabase.com; tolerances as of A**  **pril 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 -- -- -- Methom yl -- -- 6 -- -- -- Mevinphos -- -- 1 -- -- -- Naled -- -- 3 -- -- -- Myclobutanil 9 -- -- -- 9 -- Permethrin 20 -- 20 2 20 -- Phenmedipham -- -- 4 -- -- -- Propyzamide 2 -- -- -- -- -- S - me tolachlor -- -- 0.5 -- -- -- Spinosad 8 -- 8 10 8 10 Spirotetramat 9 -- 9 7 9 7 Tebufenozide 10 -- 10 10 10 10 Tri flumizole 35 -- -- -- 35 -- Zeta - Cy permethrin 10 -- 1 0 0.7 10 0.7

**T a**  **ble 4**  **9 . Tolerances established on Leafy Vegetables**  **for vine spinach, edible leaved chrysanthemum, and garland**  **chrysanthemum (FA** **Sonline: mrldatabase.com; tolerances as of A**  **pril 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 - cy fluthrin 6 -- 6 -- 6 -- Boscalid 60 30 60 30 60 30 Chlorantraniliprole 13 20 13 20 13 20 Mandipropamid 20 25 20 25 20 2 5 Spinosad 8 10 8 10 8 10 Spirotetramat 9 7 9 7 9 7 Tebufenozide 10 10 10 10 10 10 Zeta - Cy permethrin 10 0.7 10 0.7 10 0.7
**T able**  **50 . Tolerances established on Leafy Vegetables**  **for Orach**  **and fresh parsley (FA** **Sonline: mrldatabase.com; tolerances as of Ap**  **ril 19, 2011; note that shading indicates a crop group tolerance).**  **Orach (ppm) Parsley, fresh (ppm)**  Compound US Codex US Codex Azinphos - me thyl -- -- 5 -- Azoxystrobin 30 -- 30 70 Boscalid 60 30 60 -- Carbaryl -- -- 22 -- Chlorantraniliprole 13 20 13 -- Cy prodinil 30 -- 35 -- Diazinon -- -- 0.75 -- Fluridone -- -- 0.1 -- Linuron -- -- 0.25 -- Mandipropamid 20 25 20 -- Methom yl -- -- 6 --
**T able**  **50 . Tolerances established on Leafy Vegetables**  **for Orach**  **and fresh parsley (FA** **Sonline: mrldatab ase.com; tolerances as of A**  **pril 19, 2011; note that shading indicates a crop group tolerance).**  **Orach (ppm) Parsley, fresh**  **(ppm)** Compound US Codex US Codex Prometry n -- -- 0.6 -- Propiconazole -- -- 13 -- Spinosad 8 10 8 -- Spirotetramat 9 7 9 -- Te bufenozide 10 10 10 -- Zeta - Cy permethrin 10 0.7 10 --139

**Table 5**  **1 . Tolerances established on Brassica Leafy Vegetables**  **for arugula, upland cress, and Chinese broccoli**  **(FA Sonline: mrldatabase.com; tolerances as of A**  **pril 20, 2011; note that shading indica**  **tes 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 - me thyl 0.25 -- 0.25 -- 1 -- Azoxystrobin 30 -- 30 70 3 5 Benoxacor -- -- -- -- 0.01 -- Beta - cy fluthrin 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 -- Clop yralid -- -- -- -- 2 -- Clothianidin 3 -- 3 -- 1.9 -- Cryolite -- -- -- -- 7 -- Cyazofamid -- -- -- -- 1.2 -- Cy fl uthrin 6 -- 6 -- 2.5 -- Cy permethrin -- -- -- -- 2 1 Cy mo xanil 19 -- 19 -- -- -- Cy prodinil 30 -- 30 -- 1 -- Cy romazine 7 -- 7 -- 1 -- DCPA -- -- -- -- 5 -- Diazinon -- -- -- -- 0.7 -- Difenoconazole -- -- -- -- 1.9 -- Dim ethoate -- -- -- -- 2 -- Dim ethomorph -- -- -- -- 2 -- Dinotefuran 5 -- 5 -- 1.4 -- Disulfoton -- -- -- -- 0.75 0.5 Em am ectin 0.1 -- 0.1 -- 0.05 -- Endosul fan -- -- -- -- 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 -- 1 1 -- 3 -- Fludioxonil 30 -- 30 -- 2 -- Fluopicolide 25 -- 25 -- 5 2140

**Table 5**  **1 . Tolerances established on Brassica Leafy Vegetables**  **for arugula, upland cress, and Chinese broccoli**  **(FA Sonline: mrldatabase.com; tolerances as of A**  **pril 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 -- Methom yl -- -- -- -- 3 -- Methoxy fenozide 30 -- 30 -- 7 -- Me vinphos -- -- -- -- 1 -- Myclobutanil 9 -- 9 -- -- -- Naled -- -- -- -- 1 -- Napropamide -- -- -- -- 0.1 -- Novaluron -- -- -- -- 0.5 -- Oxydem eton - me thyl -- -- -- -- 1 -- Oxy fluorfen -- -- -- -- 0.05 -- Paraquat dichloride -- -- -- -- 0.05 -- Pend im ethalin -- -- -- -- 0.1 -- Pentachloronitrobenzene -- -- -- -- 0.1 -- Permethrin 20 -- 20 -- 2 -- Py me trozine 0.6 -- 0.6 -- 0.5 -- Py raclostrobin 29 -- 29 -- 5 0.1 Py ridalyl 20 -- 20 -- 3.5 -- Py ridate -- -- -- -- 0.03 -- Py riproxy

fe n 3 -- 3 -- 0. 7 -- S - me tolachlor -- -- -- -- 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 -- Tri flumizole 35 -- 35 -- 8 -- Tri fluralin -- -- -- -- 0.05 -- Zeta - Cy permethrin 10 0.7 10 -- 2 1141

**Table 5**  **2 . To**  **lerances established on Brassica Leafy Vegetables for brocco**  **li raab, Chinese cabbage, bok**  **choy , and kale**  **(FA Sonline: mrldatabase.com; tolerances as of A**  **pril 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 -- Cy permethrin 14 0.7 14 0.7 14 0.7 Diazinon 0.7 -- 0.7 -- 0.7 0.05 Dim ethoate -- -- -- -- 2 -- Endosulfan -- -- -- -- 2 -- Esfenvalerate -- -- 1 -- -- -- Fluridone 0.1 -- -- -- 0.1 -- Mandipropamid 25 25 25 25 25 25 Maneb -- -- 10 -- 10 15
**Table 5**  **2 . To**  **lerances established on Brassica Leafy Vegetables for broccoli raab, Chinese**  **cabbage, bok choy**  **, and kale (FA** **Sonline: mrldatabase.com; tolerances as of A**  **pril 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 Methom yl 0.2 -- 5 -- 6 -- Naled -- -- -- -- 3 -- Oxydem eton - me thyl 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 - Cy permethrin 14 0.7 14 0.7 14 0.7
**Table 5**  **3 . Tolerances established on Brassica Leafy Vegetables (**  **for mizuna, mustard greens, and**  **radish tops**  **(FA Sonline: mrldatabase.com; tolerances as of A**  **pril 20, 2011; note that shading indicates a crop group tolerance)**  **Mi zuna (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 - me thyl 1 -- 1 -- -- -- Azoxystrobin 25 -- 25 -- 50 -- Bensulide 0.15 -- 0.15 -- -- -- Beta - cy fluthrin 7 -- 7 -- -- -- Bifenthrin 3.5 -- 3.5 -- 4.5 --142 **Mi zuna (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 -- Clop yralid 5 -- 5 -- -- -- Clothianidin 1.9 -- 1.9 -- -- - - Cyazofamid 12 -- 12 -- -- -- Cy fl uthrin 7 -- 7 -- -- -- Cy permethrin 14 0.7 14 0.7 -- -- Cy romazine 10 -- 10 10 -- -- DCPA 5 -- 5 -- 15 -- Deltamethrin -- -- -- -- 4 2 Diazinon 0.7 -- 0.7 -- -- -- Difenoconazole 35 -- 35 -- -- -- Diflubenzuron 9 -- 9 -- -- -- Dim ethenamid -- -- -- -- 0.01 -- Dim ethoate 2 -- 2 -- -- -- Dim ethomorph 20 -- 20 -- -- -- Dinotefuran 15 -- 15 -- -- -- Em am ectin 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 5**  **3 . Tolerances established on Brassica Leafy Vegetables (**  **for mizuna, mustard greens, and**  **radish tops**  **(FA Sonline: mrldatabase.co**  **m; tolerances as of A pril 20, 2011;**  **note that shading indicates a crop group tolerance) .**  **Mi zuna (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 **Mi zuna (ppm)**  **Mustard**

**Greens (ppm) Radish, Tops**  **(ppm)** Compound US Codex US Codex US Codex Methom yl 6 -- 6 -- -- -- Methoxy fenozide 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 -- -- -- Py me trozine 0.25 -- 0.25 -- -- -- Py raclostrobin 16 -- 16 -- 16 20 Py ridalyl -- -- 30 -- -- -- Py riproxy

fe n 2 -- 2 -- 2 -- S - me tolachlor 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 -- Tri floxystrobin -- -- -- -- 10 -- Tri flumizole 40 -- 40 -- -- -- Zeta - Cy permethrin 14 0.7 14 0.7 -- --

**Table 5**  **4 . Tolerances established on Brassica Leafy Vegetables**  **for rape greens, rutabaga, tops, and**  **collards (**  **FA Sonline: mrldatabase.com; tolerances as of A**  **pril 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 - me thyl 1 -- -- -- 1 -- Azoxystrobin 25 -- 50 -- 25 -- Bensulide 0.15 -- -- -- 0.15 -- Beta - cy fluthri n 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 -- Cy fl uthrin 7 -- -- -- 7 --144 **Rape Greens (ppm**  **) Rutabaga,** 

**Tops (ppm) Collards (ppm)**  Compound US Codex US Codex US Codex Cy permethrin 14 0.7 -- -- 14 0.7 Cy prodinil 10 -- 10 -- 10 -- Cy romazine 10 -- -- -- 10 -- DCPA 5 -- -- -- 5 -- Diazinon 0.7 -- -- -- 0.7 0.05 Difenoconazole 35 -- -- -- 35 -- Difluben zuron 9 -- -- -- 9 -- Dim ethenamid 0.1 -- 0.1 -- -- -- Dim ethomorph 20 -- -- -- 20 -- Dinotefuran 15 -- -- -- 15 -- Em am ectin 0.05 -- -- -- 0.05 -- Endosulfan -- -- -- -- 2 -- Esfenvalerate -- -- -- -- 3 -- Fenamidone 55 -- -- -- 55 -- Flonicamid 1 6 -- -- -- 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 5**  **4 . Tolerances established on Brassica Leafy Vegetables**  **for rape greens, rutabag a,**  **tops, and collards**  **( FA** **Sonline: mrldatabase.com; tolerances as of A pril 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 Code x US Codex US Codex Metalaxyl 0.1 -- **15** -- 0.1 -- Metaldehyde 2.5 -- **--** -- 2.5 -- Methom yl 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 Py me trozine 0.25 -- **--** -- 0.25 --145 **Rape Greens (ppm)**  **Rutabaga,**

**Tops (ppm) transferred to**  **proposed crop**  **subgroup 4C Collards (ppm)** 
Compound US Code x US Codex US Codex Py raclostrobin 16 -- **16** -- 16 1 Py ridate -- -- -- -- 0.03 -- Py riproxy

fe n 2 -- 2 -- 2 -- S - me tolachlor 1.8 -- -- -- 1.8 -- Sethoxydim 5 -- -- -- 5 -- Spi nosad 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 -- Tri flumizole 40 -- -- -- 40 -- Zeta - Cy permethrin 14 0.7 -- -- 14 0.7

**Table 5**  **5 . Tolerances established on Brassica Leafy Vegetables (**  **for cress, garden cress, and**  **watercress (**  **FA Sonline: mrldatabase.com; tolerances as of A**  **pril 20, 2011; note that shading indicates a crop group tolerance**  )

. **Cress (ppm) Cress, Garden**  **(ppm) Watercress (ppm)**  Compound US Codex US Codex US Codex Abam ectin 0.1 -- 0.1 -- -- -- Acetamiprid 3 -- 3 -- -- -- Acibenzolar- S - me thyl 0.25 -- 0.25 -- -- -- Azoxystrobin 30 -- 30 -- 3 -- Bensulide 0.15 -- 0.15 -- -- -- Beta - cy fluthrin 6 -- 6 -- -- -- Boscalid 60 30 60 30 -- -- Buprofezin 35 -- 35 -- -- -- Captan 0.05 -- 0.05 -- -- -- Carfentrazone - ethy l 0.1 -- 0.1 -- -- -- Chlorantraniliprole 13 20 13 20 -- -- Clethodim 2 -- 2 -- -- -- Clothianidin 3 -- 3 -- -- -- Cy fl uthrin 6 -- 6 -- -- -- Cy mo xanil 19 -- 19 -- -- -- Cy prodinil 30 -- 30 -- 20 -- Cy romazine 7 -- 7 -- -- -- Diazinon -- -- -- -- 0.05 -- Dinotefuran 5 -- 5 -- -- -- Em am ectin 0.1 -- 0.1 -- -- -- Endosulfan -- -- -- -- 2 --146 **Cress (ppm) Cress, Garden**  **(ppm) Watercress (ppm)**  Compound US Codex US Codex US Codex Famoxadone 25 -- 2 5 -- -- -- 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 -- Methom yl -- -- -- -- 0.2 -- Methoxy fenozide 30 -- 30 -- -- -- Myclobutanil 9 -- 9 -- -- -- Permethrin 20 -- 20 -- 5 -- Py me trozine 0.6 -- 0.6 -- -- -- **Table 5**  **5 . Tolerances established on Brassica Leafy Vegetables (continued)**  **(FA Sonline: 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 Py raclostrobin 29 -- 29 -- -- -- Py ridalyl 20 -- 20 -- -- -- Py riproxy

fe n 3 -- 3 -- 2 -- Sethoxydim 4 -- 4 -- -- -- Spinetoram 8 -- 8 -- 8 -- Spinosad 8 10 8 10 8 10 Spiromesifen 1 2 -- 12 -- -- -- Spirotetramat 9 7 9 7 -- -- Tebufenozide 10 10 10 10 -- -- Thiamethoxam 4 -- 4 -- -- -- Thiodicarb 35 -- 35 -- -- -- Tri flumizole 35 -- 35 -- -- -- Zeta - Cy permethrin 10 0.7 10 0.7 -- --147

**Table 5**  **6 A**  **. Tolerances established on Leaves of Root and Tuber Vegetables (Human Food)**  **includes garden**  **beet tops, cassava**  **leaves, and chicory tops (FA** **Sonline: mrldatabase.com; tolerances as of A**  **pril 20, 2011; note that shading indicates a crop group tolerance)**  **. Beet, Garden,**  **Tops ( pp**  **m) Cassava,** 

**L eaves (ppm)**  **Chicory, Tops (ppm)**  Compound US Codex US Codex US Codex Bifenthrin 15 -- -- -- -- -- Clop yralid 3 -- -- -- -- -- Cycloate 0.05 -- -- -- -- -- Desmedipham 1 -- -- -- -- -- Diazinon 0.7 -- -- -- -- -- Dim ethenamid 0.01 -- -- -- -- -- EPT C 0.5 -- -- -- -- -- Ethofumesate 5 -- -- -- -- -- Fluridone 0.1 -- -- -- -- -- Indoxacarb 6 -- -- -- -- -- Malathion 8 -- -- -- -- -- Metalaxyl 0.1 -- 15 -- 15 -- Methom yl 6 -- -- -- -- -- Phenmedipham 0.2 -- -- -- -- -- Propiconazole 5.5 -- -- -- -- -- Py razon 7 -- -- -- -- -- Spinosad 10 10 10 10 10 10 Tebuconazole 7 -- -- -- -- --
**Table 56**  **B Tolerances established on Leaves of Root and Tuber Vegetables (Human Food)**  **for salsify tops (FA** **Sonline: mrldatabase.com; tolerances as of A pril 20, 20**  **11; 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 - ethy l 0.1 -- Cy prodinil 10 -- d - Phenothrin 0.01 -- Ethofumesa te -- -- Fludioxonil 30 -- Fluopicolide 15 -- Fluridone 0.1 -- Glyphosate 0.2 --148 **Salsify, Tops (ppm)** Compound US Codex Imidacloprid 4 -- Malathion 8 -- Metalaxyl 15 -- Methom yl 0.2 -- Methoxy fenozide 30 -- Phosphine 0.01 -- Py raclostrobin 16 -- Py riproxy

fe n 2 -- Spine toram 10 -- Spinosad 10 10 Tri fluralin 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 Subgrou p 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 9 3 % 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 ex isting 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 memb ers of the Brassica Leafy Vegetables into group 4 would149

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 Brass ica 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 toler ances by subgroup**  **Subgroup: Chemical:**  **4A 5B**  **5A** Cy prodinil 30 10 1 Fludioxonil 30 10 2 Methoxy fenozide 30 30 7 Spiromesifen 12 12 2 Tebufenozide 10 10 5 Tri flumazole 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).**

**Co mp**  **arision of subgroup tole rance**  **s b et**  **we en**  **le afy**  **veg et**  **able s an**  **d Brassica v eg**  **et able**  **s**

0 5 10 15 20 25 30 35 40 45CyprodinilFludioxonilMethoxyfenozideSpiromesifenTebufenozideTriflumazoleCyprodinilFludioxonilMethoxyfenozideSpiromesifenTebufenozideTriflumazoleCyprodinilFludioxonilMethoxyfenozideSpiromesifenTebufenozideTriflumazole

4A 5B 5A **ppm**

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 vegetable150

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 pestic ides 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 adequatel y 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 adequatel y represent the members of the propos ed leaves of root and tuber subgroup 4C (Table 46). We expect that all proposed members of the amended leafy

vegetable group w ill have similar residue levels based on similarities of the raw agricultural commodities (RAC’s), cultural practices, and pest p roblems. Based on existing tolerances in 40 CFR and the USDA FAS MRL database, 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 (Tabl e 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, py raclostrobin, and spirotetramat. Therefore, I recommend Chem SAC approve hhead l ettuce, l eaf l ettuce, spinach, mustard greens or kale, and b eet, 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 l ettuce , l eaf l ettuce, 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 grou p.
**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 field151

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 incre ased 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 in creased 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 b y 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). Lo cation of the field trial production regi ons 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 Fiel d

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 Product ion 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 Blackjac k X X X X X X X X X X X X152

**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 cocksco mb 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 generall y based on the USDA Plants Database, 2006.153

**Table 60**  **. EPA Crop Production Regions for the Leafy Brassica Greens Subgroup. [Representative Commod**  **ities (*) 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 b roccoli X X Cabbage, Aby ssinian 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 generall y based on the USDA Plants Database, 2006.
**Table 61**  **. EPA Cr op 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 X154

**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, le aves 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 generall y 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. fi eld 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.hc**   ** sc.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 comm odities (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 6**  **3 . Number of Field Trials for**  **Leafy Vegetable Commodities to Establish the** 155

**Leafy green s ub**  **group 4A ;**  **Brassica leafy greens Subgroup**  **4 B**  **; and Leaves of Root and Tuber**  **Subgroup 4**  **C ,**  **R espectively (OPPTS 860.1500)**  **. Representative**  **Commodit y**  **Leafy greens**

**Subgroup 4A**  **Brassica leafy**

**greens Subgroup**  **4 B**  **Leaves of Root and**

**Tuber Subgroup**  **4 C**  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 2 4** 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 6 4 Comparisons of Leaf y Vegetable Crop Groups : Codex ( 0 10, 013, 017 ) and EPA (4 , 5 ). (Data prepared b y 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 Leaf y 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 cabb ages, 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 Leaf y 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 (I CGCC) 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 Le af y 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 s ys tem, but it is compatible with the international sy stem of Codex. The Food Quality Protection Act of 1996 placed increased emphasis on using Codex MRL s in setting tolerances for pesticides in the U.S.
**Table 6**  **4. EPA/Codex**  **Leafy Vegetable Crop**  **Group C**  **om parison. 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 NA ME**  **(* Proposed Commodity** **) PROPOSED** 

**EPA PREFER COMMODITY**  **NA ME**  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 SW ISS 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 AM ARANTH, 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 CH INESE CABBAGE CABBAGE, CHINESE, BOK CHOY VL 4331 CELERY MUSTARD, SEE PAK - CHOI CABBAGE, CHINESE, BOK CHOY VL 464 CHARD SW ISS CHARD VL 465 CHERVIL CHERVIL VL 469 CHICORY LEAVES (GREEN AND RED CULTIVARS) CHICORY, TOPS157 **LETTER CODEX** 

**COMMODITY NUMBER**  **CODEX COMMODITY NA ME**  **(* Proposed Commodity** **) PROPOSED** 

**EPA PREFER COMMODITY**  **NA ME**  VL 467 CHINESE CABBAGE, (TYPE PE -TSA I) 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 COW SLIP, (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 G ARDEN 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 J APANESE 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 LET TUCE, 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 PE TSAI) CABBAGE, CHINESE, NAPA VL 337 PAPAYA LEAVES NO EPA PREFER TE RM VL 489 PEPPER LEAVES PEPPER LEAF, FRESH LEAVES158 **LETTER CODEX** 

**COMMODITY NUMBER**  **CODEX COMMODITY NA ME**  **(* Proposed Commodity** **) PROPOSED** 

**EPA PREFER COMMODITY**  **NA ME**  VL 490 PLANTAIN LEAVES PLANTAIN, FRESH LEAVES VL 4369 POKE - BERRY LEAVES, SEE POKEW EED POKEW EED, FRESH LEAVES VL 491 POKEW EED POKEW EED, FRESH LEAVES VL 492 PURSLANE PURSLANE, GARDEN VL 493 PURSLANE, W I NTER PURSLANE, W INTER 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 RUTABAG A, 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 SW ISS CHARD VL 501 SOWTHISTLE NO EPA PREFER TERM VL 502 SPINACH SPINACH VL 4375 SPINACH BEET, SEE CHAR D SW ISS CHARD VL 503 SPINACH, INDIAN SPINACH, VINE VL 4377 SUGAR LOAF, SEE CHICORY LEAVES CHICORY, TOPS VL 508 SW EET POTATO, LEAVES SW EET POTATO, LEAVES VL 4379 SW ISS CHARD, SEE CHARD SW ISS 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 M** **ARKETING 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 h ave medicinal properties (Medicinal Use section Table 7 3 ). Some have ornamental landscape uses, plant e xtracts for medicinal uses, and uses as fiber crop
. Detailed preparation and cooking methods for the leafy vegetables are listed in Table 65, the Brassica leafy159

vegetables in Table 66, and the leaves of root and tuber crops in Table 67. The proposed memb ers 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 w eights and p rocessed yi eld of the Leafy Vegetables in retail c ontainers is listed in Table 69 and shows for e xample 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 Occasio nally 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
. Black jack 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 . Th e l eaves are boiled, dried, pickled, or fermented
. Cham
- chwi Y oung 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 stir
fried. 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 l eafy 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. Use s include p otherb, 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 roasted160

**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 ro ots are used to flavor soft drinks and herbal beers. Dandelion extract is used commercially to flavor desserts, confections, beverages, and cheese s. Dock Uses include p ot 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 so ups 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 He nry 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
. Icep lant Leaves boiled and eaten like spinach and the s eeds 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 b itterness. It is also sometimes used to flavor food in Kenya
. Lettuce, head and leaf Ty

pically used raw in salads. For heading varieties, the outer leaves are usuall y removed. There are a wide range of uses for leaf lettuce, ranging from salads to taco fillings. This lettuce variety is v ery eas y to grow, and it is readil y 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 salad s. 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. Italso tends to be very fragile, and it161

**Commodity Preparation for Cooking** 

should be consumed within a few day s 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. Prim rose, 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 be fore 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 Z ealand 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 and162

**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 b itter 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 perishabl e 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**  **. Prepara tion 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 Rare ly 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 fl owers 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 g inger 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, s eakale 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 a re 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 f resh 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 use d 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
. Radis h , 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 cress164

**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 flavo r. 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 me at. 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.

**Ta ble**  **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 T he fruit may be eaten raw in salads or salsa (although it is quite bland on165

**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 T he 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 co ffee 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 su pplement. 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 th e 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 fo r cookies, breads, and cakes. Taro, leaves T he young leaves and leaf stalks are steamed, boiled, or stir
- fried and used

much like Swiss chard
. Itis 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, beverage s, puddings, and cereal.166

**Commodity Preparation for Cooking**  Ulluco , leaves The leaves are mucilaginous and can be used fresh or cooked, like spinach
.

U lluc o 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 whic h 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**  **Am ount**  **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 1 0 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 leaves167

**Commodity Ingredient**  **Am ount**  **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 o z 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 b y 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 b u = 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. ea ch 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 t urnip 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 18169

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 l eaves 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 ty pes, 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 gar

nish, 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 L eaves and young sprouts are eaten both cooked and fresh , and the s eeds 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**  Black jack 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 l eaf 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 an d potherb
. Cham
-na - mul Used as a leafy vegetable fresh or cooked. Chervi l 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 s easoning, vegetable, garnish , and ornamental
. Chipilin Itis used as a potherb to flavor soups and to add flavor and color to dough for tamales and other traditional dishes
. Uses as a p otherb, vegetable, seasoning, and food coloring
. Ebolo Used as a p otherb, 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, edib le 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 Us ed as a vegetable, grain, flour, and for dye
. Iceplant Potherb, vegetable, soap, medicinal, sand stabilization, in soda, and as an ornamental
. Jute Used for f iber, vegetable, potherb, tea, animal fodder, and171

**Commodity Specific Uses**  medicinal ly. Lettuce, bitter Use as a c ooked 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 syr up 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
. So wthistle Salad green, leafy ve getables, 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 V alued 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 bla de 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 s alad 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 veget able, pickles, dried vegetable
. Broccoli, Chinese Used as a c ooked 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, drie d 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 f or pickling
. Radish , leaves Root vegetable, salad green, leafy vegetable, seasoning, pickles, ki mchee, 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, seas oning , 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 vege table, 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, s alad 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 Table s**  **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, diarr

hea, wound infections, headaches , as a diuretic, sore throat treatment, or as muscle relaxants. The Brassica leafy vegetables (Table 73) are highl y 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 reduce s 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 ef fective 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. Consid ered 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 analges ic and anti
inflammatory. 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. I t is used as a folk remedy f or many ailments, particularly stomach ailments. I t is recognized as a diuretic in Germany. Dandelion is also very high in anti
- oxidants. Dock The rhizome has be en used as a purgative. Dol
- nam - mul Traditional medicinal plant in Asia. Ebolo Used widely in Africa for various remedies such as for wo unds, 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. I ceplant Used in traditional medicine in South Africa. T he plant is demulcent and diuretic. It is used in the treatment of inflammations of the pulmonary and genito
-urinary mucous me mbranes. The leaves are used in the treatment of ascites, dysentery and di seases 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 wo unds. This hardens and dries when in contac t 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 stim ulant to the metabolism and an infusion is used as a spring175

**Commodity Medicinal Uses**  tonic and a remedy

f or 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 external ly in the treatment of

g out. The seeds, mi xed 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, poison
ivy 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 me dicines to treat a variety of ailments; shows some promise in mo dern medicine and has analgesic/muscle
- relaxant properties. Purslane, Winter Laxative and diuretic. Sow thistle 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
- me dicine to treat stomachache
. Cress, garden Used in various folk remedies and in Ayurveda to prevent postnatal complications
. Cress, upland Some use in folk medic ine
. 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 Mu stard “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 ty pes. 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 t he**  **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 thos e 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 Asi a. Yam, leaves Used in many traditional remedies, particularly in Afri ca.
**USDA MARKETING STANDARDS FOR LEAFY VEGETABLES (USDA Agricultural Marketing Service, AMS).**  The USDA AMS (USDA AMS 1944, 1946, 195 6 , 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 f or 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 appl y onl y to the common red
rooted 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, fairl y tender, well trimmed and which are free from decay, weeds, grass, other kinds of leaves or other foreign material, and from damage caused b y 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 b y 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 (USD A , 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 fairl y well bl anched, 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 th at 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 b y 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. W ell 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 fairl y cl ean, 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, insect s, 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 affec ted b y 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 b y 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 fai l to meet the requirements of this grade, including not more than 1 % for spinach leaves which are affected b y decay. Spinach fresh leaves (USDA, AMS, 1946) "U.S. Extra No. 1" shall consist of spinach leaves of similar varietal characteristics which are f airl y 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, mechani cal 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 b y clusters of leaves, wilting, discoloration, freezing, dirt or other foreign material, disease, insects, mechanical or other mea ns. US standards for grades of bunched spinach (USDA, AMS, 1956) standards are applicable to spinach of goosefoot (Chenopodiaceae) famil y 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 wh ich is fairl y 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, b y weight, of the spinach in any lot may consist of leaf stems. The U.S. standards for grades of c ollard greens or b roccoli greens have s imilar varietal characteristics which are fresh, fairl y tender, fairl y clean, well trimmed, and of characteristic color for the variety or typ e; which are free from decay and free from damage caused b y 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 cla ssified 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, fairl y tender, fairl y clean, well trimmed, and which are free fro m 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, b y weight, of the dandelion greens packed as plants, in any lot, may consist of cut leave s 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, fairl y tender, fairly

clean, well trimmed, and which are free from decay and free from damage caused b y 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 f

ree from damage b y 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 ty pe which is well trimmed, not stunted, and free from decay and from damage caused by ye llow 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 : s imilar varietal characteristics; f resh; 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). " Fairl y well trimmed" means that179

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 mate rial, discoloration, Downy m ildew, 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, fairl y well trimm ed, free from decay, freezing and free from damage b y 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 b y 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 one
half 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 slightl y 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 b y seed stems , yellow or discolored leaves, wilting, freezing, dirt, or oth er 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 s everal are widely

avai lable 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 ar e 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 are180

available in Asian specialty store, ethnic market, and gourmet restaurants (Tab le 76)
. Some of the Brassica leafy vegetables like arugula , bok choy , broccoli raab , collards, kale, and turnip greens are widel y available in the marketplace (Table 77). Many of the leaves of the root and tuber vegetables like garden beet leaves, cassav a leaves, chicory leaves tanier and taro leaves are widel y 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 Itis 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 avail able fresh throughout Asia. Aster, Indian No data in the U.S., but found locally where it is grown
. Black jack Mostly local markets in Africa and parts of Asia. Cat’s Whiskers Rare to unknown outside its range but has so me cultivation in Africa,

Southeas t 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 restaurant s. Cosmos Rare to unknown in this country. Mostly found in Southe ast 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. S eed 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 obtaina ble 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 Wide ly available as food throughout India, North and West Africa, and181

**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. fo und 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 Asi a, 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 C ommon 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 Americ a, 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 in182

**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

It alian 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 A s 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. Itdoes 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 c ooking 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 C ommonly 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 countri es 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 MAR** **KETPLACE: 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 gro cery

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 Americ a. 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 immi grant 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 MEM BERS IN**  **THE U.S. MARKETPLACE:** Most of the leafy

vegetables are widely available in the U.S. marketplace (U SDA Vegetable Crops 201 1 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 ye ar around from California and Florida (Jan

– June) and New Jersey (June

– December) overlap each other’s production periods (Table 29).184

**Table 79**  **. A** **vailability of**  **Endive/Escarole in**  **the U.S.**  **Marketplace (** **A =**  **Available, P**  **= Pea**k , 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**  **. A** **vailability of**  **Iceberg Lettuce**  **in the**  **U.S. Marketplace**  **(A =**  **Available, P**  **= Pea**k) Packer, 2010). **Location Jan**  **Fe b**  **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 ye ar. Other significant states include Arizona and imports from Mexico to add to the lettuce availability
. **Table 81**  **. A** **vailability of**  **Boston/Bibb/Butterhead Lettuce**  **in th**  **e U.S.**  **Marketplace (A = Available, P = Pea** k) 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**  **. A** **vailabil ity**  **of Leaf**  **Lettuce in**  **the U.S.**  **Marketplace (A**  **= Available,**  **P =**  **Pea**k) 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 A185

**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 ye arl y basis (Table 83). Arizona and Florida produce Romaine lettuce form January

– April. New Jersey p roduces lettuce from May

– October, while Canada is avail able July and August.
**Table 83**  **. A** **vailability of**  **Romaine Lettuce**  **in the**  **U.S. Marketplace**  **(A =**  **Available, P = Pea** k) 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 ye arl y basis (Table 84). M exico produces spinach from January

– March, while Texas produces spinach f rom January

– March. **Table 84**  **. Availability of Spinach**  **in the**  **U.S. Marketplace**  **(A =**  **Available, P**  **= Pea** k) 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 ye arl y basis (Table 83). Arizona and Florida produce Romaine lettuce form January

– April. New Jersey

p roduces lettuce from May

– October, while Canada is available July and August r adicchio

– CA, NJ, Mexico, It al y all ye ar ; New Zeal and Spinach CA all ye ar ; w atercress all ye ar 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 day s (Table 85). Endive, escarole, kale, radicchio, Romaine lettuce and186

watercress and be stored for up to 21 day s. Swiss chard can be stored 7 to 14 day s, 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**  **Californ i**  **a Postharvest**  **Technology, 2010,**  **http://postharvest.ucdavis.edu/pfvegetable ).**  **Leafy Vegetable**  **Typical Storage** **/Shelf Life**  Cilantro, fresh leaves 10

– 14 day s Collard s 10

– 14 day s Endive/Escarole 14

– 21 day s Greens 10

– 14 day s Kale 14

– 21 day s Lettuce 14

– 28 day s Lettuce, Romaine 14

– 21 day s Parsley 8
- 10 weeks Radicchio 14

– 21 day s Salsify 2

– 4 months Spinach 10

– 14 day s Swiss chard 7

– 14 day s Turnip greens 10
- 14 day s Watercress 14

– 21 day s Leafy greens such as collards , kale, rape, Swiss chard, and beet greens are handled like spinach. Because of their perishability , they s hould be held as close to 32 F as possible. At this temperature, they

c an 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 v acuum 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 onl y 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. Ina few areas it is not vacuum cooled, but placed in a cooler for temporary

h olding until trucked to market. No lettuce is washed before it gets to the store, but some may b e hydro cooled or hydro
- vacuum cooled. For s torage 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 v acuum co oling 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 readil y permeable to water vapor. To aid vacuum cooling, clean water is sprinkled on the heads of lettuce prior to carton closure if they are187

dry and warmer than 75 F. Thorough precooling is essential because mechanicall y refrigerated rail cars or trucks do not have enough cooling capacity to cool warm lettuce during transit. Lettuce is highly p erishable and deteriorates rapidly w ith increasing temperature. The respiration rate increases greatl y 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. Iti s of field origin, but occasionally increases in severity

a fter harvest Parsley i s stored at 32F and 95 to 100% relative humidity
. Parsley can keep 2 to 2.5 months at 32F. High humidity i s essential to prevent desiccation. Packa ging in perforated pol yethyl ene 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. Ethyl ene gas will produce a bitter taste in spinach. Under optimal conditions, spinach will keep for ten to 14 days.
**CHANGES T O 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 Guidel ines, 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, LIF ELINE, 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 b y Region for Crops Requiring > 3 trials and Table 6 Re gional Distribution of Crop Production. Any differences between the EPA and NAFTA Crop Production Regions after the NAFTA Regions are updated will be addressed b y the I CCGR Workgroup or by the EPA HED ChemSAC with attendance b y 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 currentl y 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 9 9.3
-– “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 tran slated 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 L evel 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 full y utilize data generated b y 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

M any members of the proposed tropical fruit group edible peel are considered non
blended 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 partiall y blended since they are mixed from various sources.

**T able**  **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 cho y 5 11
- Uncooked PB Bok cho y 5 12

– Cooked: NFS PB Bok cho y 5 14
- Boiled PB Bok cho y 5 42

– Frozen: Cooked PB Bok cho y 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
- gard en/field 4 14
- Boiled PB Cress
- upland 4 Cress
- upland PB Dandelion
- greens 4 11
- Uncooked PB Endive

– curl y and escarole 4 11
- Uncooked P B Endive

– curl y and escarole 4 12

– Cooked: NFS P B Kale 5 12

– Cooked: NFS PB190

**COMMODITY CROP**  **GROUP FOOD FORM**  **CLASSIFICATION (B** 

**– Blended; NB** 

**– Not blended; PB** 

**– Partially blended)**  Kale 5 14
- Boiled PB Kale 5 32

– Canned: Cooked P B 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 P B 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 Leaf y 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 b y the three crop subgroups in separate Tables: Amended Crop Group 4
- 12 : Leaf y vegetable.191

Representative Commodities: Head and leaf lettuce, spinach, mustard greens or kale, and beet, garden, leaves CROP GRO UP 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 B roccoli, Chinese Mustard greens or kale Broccoli raab Mustard greens or kale Cabbage, Abyssinian Mustard greens or kale Cabbage, s eakale 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, g arden 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, g arden, Spinach Purslane, winter Spinach192

CROP GRO UP 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, b lack, leaves Beet, garden, leaves Spinach Spinach Spinach, Malabar Spinach Spinach, New Zealand Spinach Sweet potato leaves Beet, garden, leaves Swiss chard Spinach Tanier s pinach 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 oth er 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 REP RESENTATIVE 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 Spinach193

CROP GROUP COMMODITY REP RESENTATIVE COMMODITY Huauzontle Spinach Jute , leaves Spinach Lettuce, head Lettuce, head Lettuce, leaf, (Romaine) Lettuce, leaf Orach Spinach Parsley, fresh leaves Spinach Purslane, g arden , Spinach Purslane, winter Spinach Radicchio Lettuce, head Spinach Spinach Spinach, Malabar Spinach Spinach, New Zealand Spinach Swiss chard Spinach Tanier s pinach Spinach Amended Brassica l eaf

y greens subgroup 4 B

– 12 Representative Commoditi es: Mustard greens or kale. C ROP 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, s eakale Mustard greens or kale Chinese cabbage , bok choy Mustard greens or kale Collards Mustard greens or kale Cress, g arden Mustard greens or kale Cress, Upland Mustard greens or kale Hanover salad Mustard greens or kale Kale Kale Maca Mustard greens or kale Mi zuna 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 gre ens 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: B eet, garden, leaves CROP GROUP COMMODITY REPRESENTATIVE COMMODITY Alex anders 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, b lack , 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 b y 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 cho y 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, 20.0195

**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 f

ive commodity definitions for the Leafy vegetables and include three for lettuce: l ettuce; lettuce, head; lettuce, leaf; and one for endive , and one for turnip tops196

or turnip greens . In 2002 , ChemSAC approved a commodity definition for parsley to include c ilantro 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 co lumn 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 appl y to the general category in column A. Table 88. Current leafy

vegetable comm odity

definitions are: (A) General Commodity (B) Specific Commodities included in the Definition Lettuce Lettuce, head; and lettuce, leaf Lettuce, head Lettuce, head; crisphead varieties onl y Lettuce, leaf Lettuce, leaf; cos (romaine), butterhead va rieties 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 fern197 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 v egetable 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 L eafy Brassica greens subgroup 4B. The three lettuce definitions are still useful in determining which lettuce varieties are considered he ad 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 200 2, 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 f iddlehead 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 rarel y cultivated and are often gathered from the wild for personal consumption, or sold to markets and restaurants. They have a very limited season, ty picall y early spring for a short time as the fronds first emerge , and some o f 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 consi dered 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 separatel y 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 expedite d way to establish tolerances in or on Leafy vegetable crops, especiall y 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 C anada, 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 gro up 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)]? Th is 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 6 0, 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 continue s to read as follows: **Authority:** 21 U.S.C. 321(q). 346a and 371
. 2. Section 180.41 is amended as follows: a . Redesignat e paragraphs (c)( TBD ) through (c)( ? ) as paragraphs (c)( ? ) through (c)( ? ), respectivel y, and a dd a new paragraph (c)( ? ). b . Redesignat e newl y redesignated paragraphs (c)( ? ) through (c)( ? ) as paragraphs (c)( ? ) through (c)( ? ), respectivel y, and add a new paragraph (c)( TBD ). These proposed amendments read as follows:199

**§ 180.41 Crop**  **group tables.** * * * * * (c) * * * ( ? ) Crop Group 4
- 1 2 : Leaf y Vegetable Group
. (i) Representative c ommodities

. 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 co mmodities included in Crop Group 4
- 1 2
. T ABLE 1

– C ROP GROUP 4
- 1 2 : 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. 4 A
- 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, s eakale, 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, Gle bionis coronaria (L.) Cass. ex Spac h., 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, g arden, L epidium sativum L. 4B
- 12 Cress, Up land, 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. Moor e 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
- 12200

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

olia Lam.; Lactuca sativa var. crispa L. 4A
- 12 Maca, Lepidium meyenii Walp
. 4 B
- 12 Mizuna, Brassica rapa L. subsp. nipposinica (L. H. Bailey) Hanelt 4 B
- 12 Mustard greens, Brassica juncea subspp.; including Brassica juncea (L.) Czern. subsp. integrif olia (H. West) Thell. Brassica juncea (L.) Czern. subsp. tsatsai (T. L. Mao) Gladis 4 B
- 12 Mustard, tuberous rooted Chinese, Brassica juncea (L.) Czern. subsp. napiformis (Pailleux & Bois) Gladis 4 B
- 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, g arden, 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 4 B
- 12 Rampion leaves, Campanula rapunculus L. 4C
- 12 Rape greens, Brassica napus L. var. napus including B rassica rapa subsp. trilocularis (Roxb.) Hanelt; Brassica rapa subsp. dichotoma (Roxb.) Hanelt , Brassica rapa subsp. oleifera Met 4 B
- 12 Rocket, wild, Diplotaxis tenuifolia (L.) DC
. 4 B
- 12 Rutabaga greens , Brassica napus var. napobrassica (L.) Rchb
. 4 B
- 12 Salsify, b lack, 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.) Kuntz e 4A
- 12 Sweet potato leaves, Ipomoea batatas (L.) Lam. var. batatas 4C
- 12 Swiss chard, Beta vulgaris L. subsp. vulgaris 4A
- 12 Tanier s pinach, Xanthosoma brasiliense (Desf.) Eng l. 4A
- 12 Tanier leaves, Xanthosoma sagittifolium (L.) Schott; including Xanthosoma violaceum Schott 4C
- 12 Taro , le aves, Colocasia esculenta (L.) Schott 4C
- 12 Turnip greens, Brassica rapa L. subsp. ra pa 4B
- 12 Watercress, Nasturtium officinale W. T. Aiton 4B
- 12 Ulluco , leaves, Ullucus tuberosus Caldas 4C
- 12 Yam , leaves, Dioscorea spp . 4C
- 12 Cultivars, varietie s, 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.

T ABLE 2

– C ROP GROUP 4
- 1 2 : S UBGROUP L IS TING Representative commodities Commodities

**Crop subgroup 4A** **- 1**  **2 .**  Leafy greens subgroup201 Representative commodities Commodities Head lettuce and Leaf lettuce and Spinach
. Amaranth , Chinese; Amaranth, leafy ; Chervil , fresh leaves ; C hipilin; 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, g arden; Purslane, w inter; Radicchi o; Spinach; Spinach, Malabar; Spinach, New Zealand; Swiss chard; Tanier spinach; Cultivars, varieties, and hybrids of these commodities
. **Crop subgroup 4B**  **- 1**  **2**
. Brassica leafy greens subgroup Mustard greens or Kale
. Arugula ; Broccoli raab ; Broccoli , Chinese ; Cabbage, Abyssinian ; Cabbage, s eakale ; Chinese cabbage , bok choy ; Collards ; Cress, g arden ; Cress, u

pland ; Hanover salad ; Kale ; Maca ; Mizuna ; Mustard greens ; Mustard, tuberous rooted Chinese ; Radish, leaves ; Rape greens ; Rocket, wi ld ; Rutabaga greens; Turnip greens ; Watercress ; Cultivars, varieties, and hybrids of these commodities
. **Crop subgroup 4C**  **- 12** 
. Leaves of root and tuber vegetables, human food su bgroup Beet, garden, leaves
. Alexanders , leaves ; Beet , garden, leaves ; Bellflower, Chinese, leaves ; Cassava , leaves ; Chicory , leaves; Rampion , leaves ; Salsify, b lack, leaves ; Sweet potato , leaves ; Tanier , leaves ; Taro , leaves ; Ulluco , leaves ; Yam , leaves ; Cultivars, varieties, and hybrids of these commodities
. Example 3: How will Iexpress 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 Examp le 3: Commodity Parts per million (ppm) Alexanders leaves 1.5 Amaranth, Chinese 1.5 Amaranth, leafy 1.5202

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, s eakale 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, g arden 1.5 Cress, u pland 1.5 Dand elion, 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, g arden 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, b lack, leaves 1.5 Spinach 1.5 Spinach, Malabar 1.5203

Commodity Parts per million (ppm) Spinach, New Zealand 1.5 Sweet potato leaves 1.5 Swiss chard 1.5 Tanier s pinach 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 Iexpre ss the tolerances on an interim basis until the Federal Register Notice is final for the Leafy greens subgroup 4A
- 12 f or example at a tolerance level of 1.5 ppm? This example will be useful for the Registration Division (RD) and Health Effects Division (H ED) to prepare tolerance tables. Answer to Example 4 for the Leaf y greens sub group 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, fre sh leaves 1.5 Purslane, g arden 1.5 Purslane, winter 1.5 Radicchio 1.5 Spinach 1.5 Spinach, Malabar 1.5204

Commodities Parts per million (ppm) Spinach, New Zealand 1.5 Swiss chard 1.5 Tanier s pinach 1.5
Example 5: How will Iexpress 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, Ab ys sinian 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 wil l Iexpress 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 D ivision (RD) and Health Effects Division (HED) to prepare tolerance tables.2 05

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 B ellflower, 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, b lack, leaves 1.5 Sweet potato leaves 1.5 Swiss chard 1.5 Tanier s pinach 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. T able 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; s piny amaranth ; bledo, Amaranth, leafy Amaranth, leafy206

**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 ; caruru bravo ; bledo espinoso ; espinaca de Malabar ; s pleen amaranth ; ibondwe ; brède de Malabar ; carurú ; bledos malezas ; pira ; s lim amaranth ; amaranth, slim; vlete ; smooth pigweed ; Prince of Wales'
- feather ; prince's
- feather ; prince's
- feather amaranth ; qian sui gu ; chua, ramdana ; alegría ; huantli ; bu sh greens ; red amaranth ; purple amaranth ; achita ; African
spinach ; blood amaranth ; caterpillar amaranth ; red shank ; Sudan
- spinach ; amarante étalée ; queue de renard ; s lender amaranth ; green amaranth ; pakai ; cararu ; tropical green amaranth ; zhou guo xian ; amarante verte ; grüner Amarant ; bredo ; carurú
- comum ; carurú
- de
- mancha ; c arurú
de
-porco ; carurú
- de
- soldado Amaranth, Chinese: Chinese amaranth; Jo seph’s
- coat ; amaranto ; caliloo ; calilu ; edible amaranth ; bush greens ; hon toi moi ; tampala ; Chinese sp inach ; aupa ; summer poinsettia ; xian ; amarante comestible ; amarante tricolore ; Gemüseamarant ; math ; hageito ; hiyu ; moco de pavo Amaranth, Chinese Amaranth, Chinese

Aster, Indian; Indian aster Aster, Indian Aster, Indian Black jack ; C obblers'
-pegs ; hairy b eggar ticks ; Spanish
-needles ; bident hérissé ; bident poilu ; herbe d'aiguill ; Zweizahn ; carrapicho
de
- agulha ; picão
-preto ; bidente piloso ; mo zote Black jack Black

jack

Cat’s Whiskers ; African spider
- flower ; bastard
- mustard ; feuilles caya ; mo zambé ; acaya ; mouzambi ; volatín Cat’s Whiskers Cat’s Whiskers Cham
- chwi **;** Shirayama
- giku ; c hamchwi 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,

garland207

**SEARCH OR LOOKUP TERM FOR LEAFY VEGETABLE**  **COMMODITIES PREFERRED**  **TOLERANCE TERM**  **BASE**

**CROP/ANIMAL TERM**  garland chrysanthemum ; Ja panese - 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 ; It alian Corn salad ; hairy
fruited cornsalad ; mâche d'Italie ; italienisc hes 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
E scaro le; escarola crespa Escarole Escarole Fameflower; waterleaf; Surinam purslane; Surinam spinach; pourpier grand bois; pink purslane; verdolaga de playa; Ceylon
spinach; Philippine
- spinach; Surinam
purslane; waterleaf; grand pourprier; Ceylonspinat; Javaspinat; espinaca de Java; espinaca de Surinam 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 ; M other 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 Iceplan208

**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 ; woj u ; cabbage lettuce ; butterhead lettuce ; Kopfsalat ; Boston lettuce ; bibb lettuce ; May king lettuce ; red perella lettuce ; Tom Thumb lettuce ; eaten lettuce ; Batavian l ettuce 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; It alian Parsley ; Parsley, Italian; persil grand de Naples ; italienische Petersilie ; neapolitanis che 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 ; chang jilgyeongyi ; tanchagem
- menor ; llantén menor ; . C ommon plantain ; Plantain, common; greater plantain ; broadleaf plantain ; whitemans foot ; carttrack plant ; grand plantain ; plantain majeur ; Breitwegerich ; tan chagem
- maior ; lantana
- maior ; llantén Plantain, common Plantain, common209

**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 ; It alian 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; g emuese 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 s pinach Tanier s pinach Violet, Chinese ; Chinese violet; tropical primrose ; Her

be le rail ; mange -tout ; herbe pistache ; pistache marron ; Asistasía branca ; fuchwe ; mti kini; kichwamangwo Violet, Chinese Violet, Chinese

**Table 91**  **. EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE**  **BRASSICA LEAFY GREENS SUBGROUP**  **.**210

**SEARCH OR LOOKUP TERM F**  **OR 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 ; rocket
salad ; Ölrauke ; Ruke ; Senfrauke ; jam ba ; taramira ; rábano
- silvestre ; oruga común ; roqueta Arugula Arugula

Chinese Cabbage , b ok choy ; chongee ; baak choi ; pai tsai ; white stalk ; taisai, lei choy ; bok choi ; paksoi ; Chinese cabbage ; paktsoi ; white mustard cabbage ; spoon cabbage ; Japanese white celery mustard ; pak choy sum ; Chinese chard ; pak choy ; pak toy ; celery mustard ; Chinese mustard cabbage ; joi choy ; tak tsai ; Chinese savoy ; celery cabbage ; tatsoi ; osaka
-na ; caisin ; Chinese mustard ; Chinese white cabbage ; false pak
- choi ; flowering white cabbage ; mock pak
- choi ; mustard cabbage ; purple
stem mustard ; white celery mustard ; cai xin ; qing cai ; ze cai hua ; ze tai cai ; zi cai tai, chou de Chine ; Chinakohl ; pecai ; sawi hijau ; sawi kembang ; sawi putih ; shakushina ; taisi ; junggukpaechu ; puhit ; bunga ; sawi putih ; couve - chinesa ; kapusta kitajskaja ; col de China ; repollo chino Chinese c abbage , b ok choy Chinese c abbage , b ok

choy

Broccoli, Chinese ; white flowering Chinese broccoli, gay lon, gai lan, kailaan, gai lohn, Chinese kale, gai lon, gaillon, kailan, yellow flo wering Chinese broccoli, kaai
- laan, white flowered broccoli, tsai shim, bai hua gan lan, chinesischer Brokkoli ; f

lowering white cabbage ; choi sum ; f lowering bok choy ; yu choy, u
choy ; tsai shim ; tsoi sum ; ; false pak choi/ Chinese cabbage, choy sum ; mock pakchoi ; choisum ; yow choy ; edible rape, caisin ; mock pak
- choi ; cai xin ; sawi hijau ; sawi kembang ; sawi bunga ; Purple
- stem mustard; ze cai hua ; ze tai cai ; zi cai tai ; Chinese flat cabbage ; broadbeak mustard ; Chinese savoy ; ta ke cai ; wutacai ; kisaragina ; ta asai Broccoli, Chinese Broccoli, Chinese

Broccoli raab ; rapa ; rapini ; taitcat ; It alian turnip ; broccoli turnip ; Chinese flowering cabbage ; choy sum ; spring broccoli ; It alian mustard ; turnip rape ; rappone ; It alian turnip broccoli ; nabana ; ruvo kale ; Broccoli raab Broccoli raab211

**SEARCH OR LOOKUP TERM F**  **OR BRASSICA**  **LEAFY VEGETABLE COMMODITIES**  **PREFERRED TOLERANCE**  **TERM BASE** 

**CROP/ANIMAL TERM**  saishi n ; 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; p ortugiesischer Kohl; Rippenkohl; Tronchudakohl; couve
- de
-nervuras; couve - Manteiga; couve
-penca; couve portuguesa; couve -tronchuda; col de pezon grueso; col tronchuda; butter cabbage Cabbage, s eakale Cabbage, s eakale

Collards ; winter greens ; cow cabbage ; s pring 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, garde n; 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, u pland ; dryland cress ; wintercress ; scurvy grass ; Belle Isle cress ; spring cress ; yellow rocket ; toi, early wintercress ; landcress ; garden yellowrocket ; early yellowrocket ; herb
Barbaras ; rocket cress ; herbe aux charpentiers ; herbe de Sainte
- Barbe ; Barbarakraut ; erva - de
- Santa
- Bárbara ; agrião
- de
- inverno ; hierba de Santa Bárbara ; American cress ; early winter cress ; land cress ; Normandy cress ; upland cress ; cresson de jardin ; Frühlingsbarbarakraut ; agrião
- de
-horta ; berrillo ; berro mastuerzo ; hierba de Santa B árbara Cress, u pland Cress, u

pland

Hanover salad ; Hanover kale ; spring kale ; Hanover salad Hanover salad212

**SEARCH OR LOOKUP TERM F**  **OR 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 ; raapste cltjes ; southern curled mustard ; head mustard ; spinach mustard ; Leaf mustard ; cabbage
- leaf mustard ; Mustard greens Mus tard greens213

**SEARCH OR LOOKUP TERM F**  **OR 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 ; swollen
stem mustard ; zha cai ; chicken mustard ; multishoot mustard ; nine
-head mustard Mustard, tuberous rooted Chinese ; C hinese 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 ; Ja panese 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 ; nabo
forrageiro ; 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 ; f

ield mustard , greens ; brown sarson ; toria ; rapeseed oil ; Indian rape ; spring turnip rape ; In dian 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 purse214

**SEARCH OR LOOKUP TERM F**  **OR BRASSICA**  **LEAFY VEGETABLE COMMODITIES**  **PREFERRED TOLERANCE**  **TERM BASE** 

**CROP/ANIMAL TERM**  zurrón de pastor Turnip greens; turnip, greens; turnip, leaves; greens, turnip; garden turnip ; It alian kale ; rappina ; rappone ; namenia ; tendergreen ; turnip green ; Japanese greens ; rapini ; seven -top turnip ; man j ing ; wu jing ; höstoe ; maj roe ; 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**  **TO LERANCE**  **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, tops215

**SEARCH OR LOOKUP TERM FOR**  **LEAVES OF ROOT AND TUBER**  **VEGETABLE COMMODITIES**  **PREFERRED TO**  **LERANCE TERM**  **BASE**

**CROP/ANIMAL TERM**  beterraba
- açucareira ; beterraba
- forrageira ; beterraba
- sacarina ; a celga ; 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 ; kaj ot ; choke ; merliton ; christophine ; vegetable pear ; pepineca ; chayotli ; mirliton ; mango squash ; custard marrow ; cho
- cho ; t alote ; chayotte Chayote, leaves Chayote, leaves

Chicory, leaves ; common chicory ; It alian 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 ; achic oria 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 ; Sp anish 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, leaves216

**SEARCH OR LOOKUP TERM FOR**  **LEAVES OF ROOT AND TUBER**  **VEGETABLE COMMODITIES**  **PREFERRED TO**  **LERANCE TERM**  **BASE**

**CROP/ANIMAL TERM**  tanyah ; chou Caraïbe ; malanga marron ; taye ; tayove ; Tania ; adão ; costela
- de
adão ; tiquisque blanco ; yautía blanca ; Blue ape; badu; black malanga; blue taro; primrose malanga; malanga noir; batata
de
-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 - de
agu ; 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, Guine a 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, leaves217

**SEARCH OR LOOKUP TERM FOR**  **LEAVES OF ROOT AND TUBER**  **VEGETABLE COMMODITIES**  **PREFERRED TO**  **LERANCE TERM**  **BASE**

**CROP/ANIMAL TERM**  K uschkusch
-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 0 250 500 750 1,000

125 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 U SDA AgCensus, 2002.228 **8 2** 

**6 4**  **10**
**3 5** 
**9 7**  **1 11**  **12**

**13 13**  **13 LETTU**  **CE, 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 0 250 500 750 1,000

125 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 LETTU**  **CE, 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 0 250 500 750 1,000

125 Miles **CropCoFtr-WN LETTUCE__L**  1 - 210 21 1 - 839 840 - 3237 3238 - 8270 8271 - 50463 **Acreage by county**

Figure 3. Map of the U.S. L eaf 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 0 250 500 750 1,000

125 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**  **:** D espite 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, e yes, and perhaps even cancer. For example, kale is a exc ellent 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 onl y 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, freeing231

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 slightl y 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 mineral s; 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 magnes ium, 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 w hich 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, Edible
leaved Rich 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. Sow thistle High in Vitamin C and calcium. Spinach Spinach is high in iron and calcium but is a good source of many other232

**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, Ne w 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 t**  **he 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 B 6, 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, c alcium, 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 ca lcium. 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 Tuber** **Vegetables (**  **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 of233

**Commodity Dietary Value**  starch. Chicory, leave s 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. I t 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.