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

**MEMORANDUM** DATE: October 30 , 2011 , updated December 2 2 , 2011 and December 26, 2013 SUBJECT: Crop Grouping

– Part X II : Analysis of the USDA IR- 4 Petition to Amend

the Crop Group Regulation 40 CFR § 180.41 (c) ( 14 ) and Commodity Definitions [ 40 CFR 180.1 (g)] Related to the Proposed Crop Group 22 Stalk, Stem, and L eaf Petiole Vegetable . 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.: 484998 - 01 40 CFR: 180.41 (c) ( 22 ) 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

Counc il (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 C arpenter, 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 sub mitted a petition ( May 10, 2011 ) on behalf of the IR - 4 Project, and the Stalk, Stem, and L eafy Petiole Workgroup of the International Crop Grouping Consulting Committee (I CGCC) to establish a new Crop Group [ 40 CFR § 180.41 (c)] Crop Group 22, Stalk, Stem and L eafy Petiole Vegetable . The above - mentioned Stalk, Stem and Leafy Petiole crop group petition requested the following three proposals: **IR -**  **4 Proposal 1 : “**  Add a new crop group to 40 CFR 180.41 (c) as “ Stalk, Stem and Leafy Petiole Vegetable Crop Gro up ” with the following 1 8 commodities: 1. Agave, Agave spp. (Asparagaceae) 2. Asparagus, Asparagus officinalis L. (Asparagaceae ) 3. Bamboo, shoot s , Arundinaria spp.; Bambusa spp. including B. blumeana; B. multiplex; B. oldhamii; B. textilis; Chimonobambusa spp. ; Dendrocalamus spp., including D. asper ; D. beecheyana ; D. brandisii ; D. giganteus ; D. laetiflorus and D. strictus; Gigantochloa spp. including G. albociliata ; G. atter; G. levis; G. robusta; Nastus elatus; Phyllostachys spp.; Thyrsostachys siamensis; Thyrsostachys oliverii (Poaceae (alt. Gramineae)) 4. Burdock, edible, tops, Arctium lappa L. (Asteraceae (Compositae)) 5. Cardoon, Cynara cardunculus L. ( Asteraceae ( Compositae)) 6. Celery , Apium graveolens var. dulce (Mill.) Pers. (Apiaceae (alt. Umbelliferae)) 7. Ce lery , Chinese, Apium graveolens L. var. secalinum (Alef.) Mansf. (Apiaceae (alt. Umbelliferae)) 8. Celtuce, Lactuca sativa var. angustana L.H. Bailey (Apiaceae (alt. Umbelliferae)) 9. Fennel, Florence, Foeniculum vulgare Mill. subsp. vulgare var. azoricum (Mill. ) Thell. (Apiaceae (alt. Umbelliferae)) 10. 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, Wo odsiaceae , Diplazium proliferum (Lam.) Thouars; Ostrich fern, Onocleaceae , Matteuccia struthiopteris (L .) Tod. ; Vegetable fern, Wo odsiaceae , Diplazium esculentum (Retz.) Sw.; Zenmai fern, Osmundaceae , Osmunda japonica Thunb. [all by crop definition] 11. Fuki, Petasites japonicus (Siebold & Zucc.) Maxim. ( Apiaceae (alt. Umbelliferae) )3

12. Kale, sea, Crambe maritima L. (Brassicaceae (alt. Cruciferae)) 13. Kohlrabi, Brassica oleracea L.var gongylodes L. (Brassicaceae (alt. Cruciferae)) 14. Palm hearts, various species including: Peach Palm, Bactris gas ipaes Kunth; Palmy ra palm, Borassus flabellifera L. ; African fan palm, Borassus aethiopum Mart.; Coconut, Cocos nucifera L. ; Cabbage palm, Euterpe oleracea Mart.; Wine palm, Raphia spp.; Royal palm, Roystonea oleracea (Jacq.) O.F. Cook; Salak palm, Salacca zalacca (Gaertn.) Voss; Saw palmetto, Serenoa repens (W. Bartram) Small; Cabbage palmetto, Sabal palmetto (Walter) Schult. & Schult. f., (Arecaceae (alt. Palmae)) 15. Prickly

pear, pads, Opuntia ficus
- indica (L .) Mill. (Cactaceae) 16. Rhubarb, Rheum x hybridum Murray (Pol ygonaceae) 17. Udo, Aralia cordata Thunb. (Araliaceae) 18. Zuiki, Colocasia gigantea (Blume) Hook. f. (Araceae) ” **IR -**  **4 Proposal 2:”**  The proposed representative commodities for the Stalk, Stem, and Leaf Petiole Vegetable Crop Group 22 are asparagus and ce lery .” **IR -**  **4 Proposal 3**  **: “** Propose establishing two new crop s ubgroups 22A

– Stalk and stem subgroup with ten commodities and 22B

– Leafy petiole subgroup with eight commodities as follows : Crop Subgroup 2 2 A. Stalk and Stem subgroup: 1. Agave 2. Asparagus 3. Bamb oo, shoot s 4. Celtuce 5. Fennel, Florence 6. Ferns, edible 7. Kale, sea 8. Kohlrabi 9. Palm Hearts 10. Prickly

pear, pads Crop Subgroup 2 2 B. Leafy Petiole subgroup: 1. B urdock, edible, tops 2. Cardoon 3. Celery 4. Celery , Chinese4

5. Fuki 6. Rhubarb 7. Udo 8. Zuiki ” **PROPOSED REPRESENTATIVE COMMODIT**  **IES AND CROP**  **SUBGROUPS Crop Group /**  **Subgroup Proposed** 

**Rep resentative**  **Commodities Proposed Commodities**  **Stalk, Stem and Leafy Petiole**  **Crop Group 2 2**  **Celery and**

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

edible, tops ; Cardoon; Celery ; Ce lery , Chinese; Celtuce; Fennel, Florence; Ferns, edible (Fiddlehead); Fuki; Kale, sea; Kohlrabi; Palm hearts; Prickly

pear, pads; Rhubarb; Udo; Zuiki **2 2**  **A. Stalk and Stem Vegetables**  **Asparagus** Agave; Asparagus; Bamboo, shoots; Celtuce; Fenne l, Florence; Ferns, edible (Fiddlehead); Kale, sea; Kohlrabi; Palm hearts; Prickly pear, pads **2 2**  **B. Leafy Petiole**  **Vegetables Celery**  B urdock, edible, tops ; Cardoon; Celery ; Celery , Chinese; Fuki; Rhubarb; Udo; Zuiki

**IR -**  **4 Proposal 4**  **: ”**  One new commodity definition [180.1(g) ] for Edible ferns will be proposed for th e new crop group ”. **BACKGROUND:** The proposed Stalk, Stem and Leaf y Petiole crop group proposal was initiated at the USDA/IR - 4 Crop Grouping Sy mposium in Washington, DC, October 2002 (see Attachment 3 for the S ymposium proposal). This workgroup was Chaired by Dan Kunkel (IR- 4) and Co - Chaired b y Tom Bloem, Doug Dotson, Yuen - Shaung NG of EPA, Hong Chen (IR- 4), Mary L amberts, Extension Agent, University of Florida Horticultural Crops, and Ray

Ratto, California leafy

greens grower. The revised crop group was further discussed and developed within the Stalk and Stem Workgroup of the International Crop Grouping Consulting Committee (ICGCC). This workgroup consisted of 7 4 U.S. and Canadian crop or regulatory experts from agriculture commodity

groups, universities, agrichemical industry , IR - 4 Project, USDA5

and EPA, and also 6 8 international crop or regulatory experts representing 2 6 countries. The Workgroup discussed and validated each o f the proposed commodities. Tracey Switek (author, IR- 4) researched the supporting commodity data submitted with this petition, and William Barney (author, IR - 4) reviewed, edited, and submitted the petition . An important aspect of developing this new crop group was the harmonization with the Codex Crop Classification of Foods and Animal Feeds. The Codex classification sy stem is currently

under revision and revisions to the U . S . sy stem are used as a basis for the Codex revision. The IR- 4/EPA Crop Grouping Working Group and the I CGCC are making every

effort to collaborate with the revision of the Codex crop classification. The Codex Classification of Food and Feed Commodities was published in 1983, and has a separate Crop Group (017) “Stalk and Stem V egetables”. EPA at that time did not propose a separate crop group similar to Codex. However, based on recommendation by International Crop Grouping Sy mposium in 2002 and the reanal ys is of the Leafy vegetable crop groups, USDA IR- 4 is proposing that EPA adopt a crop group similar to the Codex group entitled “Stalk, Stem, and L eaf Petiole Group In the current US sy stem, L eafy Vegetable Group 4 includes both a Leafy greens subgroup 4A and a Leaf petiole subgroup 4B. In the current Codex Crop Classification of Foods and Animal Feeds, the Leafy vegetables Group 013 includes Brassica leafy vegetables while Stalk and stem vegetables are included in a separate Group 017. Stalk, stem and leafy petiole vegetables are plant stalks, stems or leafy petioles from a variety

of annual or perennial plants that are used as vegetables. Many leaf y and root and tuber vegetables contain signi ficant amounts of either stem, stalk or petiole portions, however, the commodities proposed for this crop group are composed prim arily of the stalk, stem or petiole. Petioles frequentl y include the leaf structure, so petioles are referred to as leafy

petioles. Celery

(petiole) and asparagus (stem) are among the most popular and better known vegetables in this group. Stalk, stem and leafy petiole vegetables are used to make a variety of vegetable dishes and contain numerous vitamins, minerals and antioxidants. Because of their structure, stalk, stem and leafy petiole vegetables are full y exposed to pesticides during their growth p eriod. In 2010, IR - 4 (Bill Barney and Tracey

Switek) and the EPA (Bernard Schneider, PH. ) developed joint ChemSAC proposal to discuss various options to be considered on updating the current Leafy Vegetable Crop Group 4 and the Brassica Leafy Crop Group 5. The first proposal considered was to “Transfer the Brassica Leaf y Vegetable Subgroup 5B to Crop Group 4 (Leafy Vegetables except Brassica Vegetables) to form a new Subgroup 4C (Leafy Brassica Vegetables) and rename Group 4 as Leafy Vegetables and Crop Group 5 as the Head and Stem Brassica Vegetable Group. Anal ys is of this proposal is in a separate document ( Crop Grouping

– Part X I, MRID 484817 - 01, October 26, 2011). This proposal was developed because Leafy Veg etables and Brassica leafy vegetables are similar in growth pattern, leaf exposure and pesticide residues. Inclusion of Brassica leafy vegetables in a separate subgroup are desirable because of potentially different actions of herbicides on leafy Brassicas verses other leafy (non - Brassica) crop s. This petition concerns that adding stalk and stem vegetables to Crop Subgroup 4B (leaf6

petioles) would be more comparable to Codex Group 017, Stalk and Stem Vegetables. The Codex Stalk and Stem group contains several petiole crops, including celery an d rhubarb, which are already members of Subgroup 4B. ChemSAC agreed that combining stem and stalk vegetables into the L eaf petiole subgroup 4B was a good idea , however, they also agreed that the stalk, stem and petiole vegetable could be a separate crop group similar to Codex. In an effort to harmonize with C odex, leaf petiole crops in this submission are added to this proposed new Stalk, Stem and L eaf y Petiole crop group submission. Current members of Leaf Petiole Subgroup 4B include cardoon; celery ; celery , Chinese; celtuce; Florence fennel ; rhubarb and Swiss chard. All of these commodities except for Swiss chard are being proposed for inclusion in the new Stalk, Stem and Leafy Petiole crop group. It was proposed that in the submission for the revi sed Leafy Vegetable crop group that Swiss chard remains in that group because both the leaves and petioles are consumed and the leaves constitute a major portion of the plant. Celtuce is included in the proposed new Stalk, Stem and Petiole crop group, but it is proposed to be included in the Stalk and Stem subgroup rather than a leafy petiole subgroup, since the stalk is primarily

consumed as the leaves contain a bitter milky sap. Selection of representative commodities should be based on a representative commodity

that is most likely

to: (1) contain the highest residues; (2) be major in terms of production and/or consumption and (3) similar in morphology , growth habit, pest problems and edible portion to the related commodities within a group or subgroup. Based on these criteria, two representative commodities are proposed for the Stalk, Stem and Leafy Petiole crop group: asparagus for the Stalk and Stem subgroup 24A and celery for the Leafy

Petiole subgroup 24B. Celery is already

the representative c rop for Leafy Petiole subgroup 4B which includes cardoon, burdock, Chinese celery and rhubarb. In the proposed Stalk and Stem subgroup 24A, U . S . tolerances for celtuce, kohlrabi and Florence fennel are based on their respective subgroup tolerances, while asparagus tolerances have been established for asparagus itself as a miscellaneous commodity . Since a Leafy

Petiole subgroup 4B already exists in crop group 4, the majority of US and Codex tolerances for celery, cardoon, burdock, Chinese celery and rhubar

b are based on this estab lished subgroup . The addition of a new crop group “Stalk, Stem, and L eaf Petiole Group 22 would facilitate the establishment of pesticide tolerances on numerous pesticides that are needed to control a wide diversity of leaf stalk, stem, and leafy petiole vegetable pests , as well as integrated pest control (IPM) programs to incorporate reduced risk pesticides, organic pesticides, and cultural practices to reduce the development of pesticide resistance. This revised crop group re gulation would also benefit growers and consumers, save considerable taxpayer’s money on residue studies, save time for government agencies on review of residue data and facilitate the establishment of import tolerances.7

**HED RECOMMENDATIONS:** Each of the proposals and recommendations will be discussed below, followed by a series of other recommendations on terminology , database development, and harmonization with Codex. The EPA would like to commend the valuable and high quality input of the ICGCC, al l its members, and the Committee Chairperson Bill Barney , USDA IR - 4, as well as Dr. Yuen - Shaung Ng, Biologist, HED, Jessie Cordova, HED In formation Technical Specialist , Susan Stanton, Roger Chesser, Andy Ertman, Sidney Jackson, and Laura Nollen, Biologist s, 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 and peer review of the analysis. **IR -**  **4 Proposal 1 : “**  Add a new crop group to 40 CFR 180.41 (c) as “ Stalk, Stem and Leafy Petiole Vegetable Crop Group ” with the following 1 8 commodities: 1. Agave, Agave spp. (Asparagaceae) 2. Asparagus, Asparagus officinalis L. (Asparagaceae ) 3. Bamboo, shoot s , Arundinaria spp.; Bambusa spp. including B. blumeana; B. multiplex; B. oldhamii; B. textilis; Chimonobambusa spp.; Dendrocalamus spp., including D. asper ; D. beecheyana ; D. brandisii ; D. giganteus ; D. laetiflorus and D. strictus; Gigantochloa spp. including G. albociliata ; G. atter; G. levis; G. robusta; Nastus elatus; Phy llostachys spp.; Thyrsostachys siamensis; Thyrsostachys oliverii (Poaceae (alt. Gramineae)) 4. Burdock, edible, tops, Arctium lappa L. (Asteraceae (Compositae)) 5. Cardoon, Cynara cardunculus L. (Asteraceae (Compositae)) 6. Celery , Apium graveolens var. dulce (M ill.) Pers. (Apiaceae (alt. Umbelliferae)) 7. Celery , Chinese, Apium graveolens L. var. secalinum (Alef.) Mansf. (Apiaceae (alt. Umbelliferae)) 8. Celtuce, Lactuca sativa var. angustana L.H. Bailey (Apiaceae (alt. Umbelliferae)) 9. Fennel, Florence, Foeniculum vulgare Mill. Subsp . vulgare var. azoricum (Mill.) Thell. (Apiaceae (alt. Umbelliferae)) 10. Ferns, Edible (Fiddleheads) : Including: Black lady fern, Woodsiaceae, Deparia japonica (Thunb.) M. Kato; Bracken fern, Dennstaedtiaceae, Pteridium aquilinum (L.) Kuhn ; B road buckler fern, Dryopteridaceae, Dryopteris dilatata (Hoffm.) A. Gray ; Cinnamon fern, Osmundaceae , Osmundastrum cinnamomeum (L.) C. Presl ; L ady 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 , Osmuda japonica Thunb. 11. Fuki, Petasites japonicus (Siebold & Zucc.) Maxim. (Apiaceae (alt. Umbelliferae)) 12. Kale, sea, Crambe maritima L. (Brassicaceae (alt. Cruciferae)) 13. Kohlrabi, Brassica oleracea L.var gongylodes L. (Brassicaceae (alt. Cruciferae))8

14. Palm hearts, various species including: Pe ach Palm, Bactris gasipaes Kunth; Palmy ra palm, Borassus flabellifera L. ; African fan palm, Borassus aethiopum Mart.; Coconut, Cocos nucifera L.; Cabbage palm, Euterpe oleracea Mart.; Wine palm, Raphia spp.; Royal palm, Roystonea oleracea (Jacq.) O.F. Cook ; Salak palm, Salacca zalacca (Gaertn.) Voss; Saw palmetto, Serenoa repens (W. Bartram) Small; Cabbage palmetto, Sabal palmetto (Walter) Schult. & Schult. f., (Arecaceae (alt. Palmae)) 15. Prickly

pear, pads, Opuntia ficus
- indica (L .) Mill. (Cactaceae) 16. Rhubar

b, Rheum x hybridum Murray (Pol ygonaceae) 17. Udo, Aralia cordata Thunb. (Araliaceae) 18. Zuiki, Colocasia gigantea (Blume) Hook. f. (Araceae) ” In addition IR- 4 discusses some of the individual leafy vegetable crops are where they will be recommended to reside. Kohlrabi is currentl y in the Head and Stem Brassica subgroup 5A in the Brassica Leaf y Vegetables Crop Group 5. Kohlrabi with its exposed enlarged, bulb - like stem can have higher pesticide residues than some of the representative commodities of broccoli or cabbage (unpublished IR - 4 data). Therefore kohlrabi was proposed for inclusion in th is proposed new Stalk, Stem and Leafy Petiole crop group with other stalk and stem vegetables that are fully exposed to pesticides. Note that Florence fennel plants also have an enlarged bulbous leaf base and are also proposed for inclusion with other stalk and stem vegetables instead of the leafy petiole subgroup. Several commodities including Alexanders, Good King Henry and Japanese knotweed were also considered for inclusion in the proposed new Stalk, Stem and Leafy Petiole crop group. Alexanders and Good King Henry were included in the recent Leafy vegetable proposal as although young stems and shoots are consumed, these commodities are primarily consumed as a lea fy greens crop . Japanese knotweed and giant knotweed were omitted because they are considered a noxious weed in many states, are primaril y gathered in the wild and the only other use for knotweed is as a medicinal crop to make the nutritional supplements (resveratrol). Cattail and sea asparagus were considered, but not included in this proposed new crop group because they

are aquatic vegetables. Garlic shoots were also considered, but not included as the primary use of garlic is the bulb (crop group 3 - 07). Witloof chicory

( sprouts) or Belgium endive is also included in Codex Group 017, Stalk and Stem Vegetable, but this commodity was not included in this submission because chicory is being considered to be added and was included in a recent IR- 4 Le af y Vegetable submission (EPA MRID No.: 484817 - 01) . Globe artichoke is included in the Codex Group 017, Stalk and Stem Vegetables. Globe artichoke was not included in this proposal because artichoke is not a stalk, stem or leafy petiole, but is an imm ature flowerhead of the family Compositae and is morphologicall y dissimilar to other stalk and stem vegetables. In this analysis the addition of globe artichoke to be included in the U . S . Stalk, Stem and L eafy Petiole crop group in the interest of harmoni zation was considered.9 Burdock is currently

in Crop Group 2 (Leaves of Root and Tuber Vegetables (Human Food or Animal Feed). Many of leaves of root and tuber vegetables (human food) were proposed for inclusion in the revised Leafy Vegetable crop group . Burdock, edible is proposed for inclusion in the Stalk, Stem and Leafy Petiole crop group since although the root is the primary part valued, the young stalks and leaves are also consumed. The peeled stem is also eaten. Since the leaves are also consumed, EPA ChemSAC may

want to consider if burdock should instead be included in the revised Leafy Vegetable crop group. Fiddlehead ferns were proposed for inclusion in the recent revised Leafy Vegetable crop group submission. Because fiddleheads are har vested and consumed before they unfurl, they

are sometimes considered as stalk and stem vegetables. The analysis of the Leafy Vegetable Crop group suggested that ferns may fit better as a commodity in the Stalk, stem, and leaf petiole group. Fiddlehead f erns are typically consumed as the furled fronds of young ferns. If left on the plant each fiddlehead would unroll into a leafy frond. Fiddleheads are harvested earl y in the season before the frond open and they are cut fairl y close to the ground. Th e USDA IR - 4, USDA ARS, and EPA HED held a meeting in May 2011 with officials (Michael McGuffin, President and Merle Zimmerman, Information Analyst) of the American Herbal Products Association (http://www.ahpa.org) to dis cuss botanical herbs and their possible inclusion in the Crop Groups, as well as in the future review of the herb and spice crop group and the root and tuber vegetables as well as the new Stem, stalk and leaf petiole crop group 22. Botanical herbs that al so have culinary uses would be desired. The AHPA stated that for the proposed Stalk, Stem, and L eaf Petiole Group 22 that Aloe vera (L.) Burm. F.) should be considered as member of this crop group because of its similarities in culture to Agave . Based on similarities in culture to agave and its use as a natural flavoring (21CFR 172.510 natural flavoring substances) and its use in preparing smoothies IR - 4 stated that aloe vera should be included as a member of crop group 22 and crop subgroup 22A. **HED Rec ommendations for Proposal 1:**  I recommend that ChemSAC concur to approve a new Stalk, Stem, and Leaf Petiole Vegetable Crop Group 22, based on similarities of the comparison of stalk, stem, and leaf petiole vegetables , similar cultural practices, edible f ood and animal feed portions, similar plant exposure to pesticide r esidue levels, geographical locations, processing, food uses, established tolerances, and for international harmonization purposes. This group will have 1 8 commodities and combine 1 1 orphan crops including agave ; aloe vera, b amboo shoots; Chinese c elery ; edible ferns; f uki; sea kale, p alm hearts ; cactus (p rickly

pear, pads ); udo; and zuiki to this group. We agree that g lobe artichoke should not be a member of this new crop group S talk , St em and L eaf Petiole Vegetable s . Globe artichoke was not included in this10

proposal because artichoke is not a stalk, stem or leafy petiole, but is an immature flowerhead of the family Compositae and is morphologicall y dissimilar to other stalk and stem veg etables and pest problems are dissimilar . Burdock is currently

in Crop Group 2 (Leaves of Root and Tuber Vegetables (Human Food or Animal Feed). Many of leaves of root and tuber vegetables (human food) were proposed for inclusion in the revised Leafy Ve getable crop group. Burdock, edible is proposed by

IR- 4 for inclusion in the Stalk, Stem and L eafy Petiole crop group since although the root is the primary part valued, the young stalks and leaves are also consumed. The peeled stem is also eaten. Since the leaves are also consumed, EPA ChemSAC may

want to consider if burdock should instead be included in the revised Leafy Vegetable crop group. Upon further consideration it was felt that Burdock, edible leaves should remain as a member of Crop group 2, leaves of root and tuber vegetables and not become a member of the proposed Stalk, stem, and leaf petiole crop group 22. In addition, I also recommend including f iddlehead ferns for inclusion in the Stalk, Stem, and L eaf Petiole Vegetable 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

limite d season, 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 current research to develop it as a crop, use in Europe, use in gourmet restaurants , and its potential as a commercial specialty crop it is recommended to include ferns as a commodity in this crop group Changes to Food and feed commodity vocabulary include bamboo shoot will be bamboo shoots because this is how the c rop is listed commercially . Palm hearts will also be listed as palm hearts with no comma palm, hearts based on its marketing name. Edible ferns will have a new commodity definition to cover all the types of edible ferns. Originall y for terminology pur pose it was also proposed to change Prickl y pear, pads to c actus to cover other edible cacti besides prickly pear. The RAC for cactus will be Cactus, pads and cactus, fruit which was the current EPA practice. However, commodity

name for prickly

pear, pad s was suggested to be changed to Cactus before the anal ys is of the Tropical and subtropical fruit inedible peel crop group 24 by HED (ChemSAC review March 12, 2013) . Included in this Tropical and subtropical fruit

– inedible peel crop group proposal the f ruit of the prickly

pear cactus, whereas in crop group 22 the cactus RAC is specificall y for its pads and only the Prickl y pear and the Texas prickly

pear will be members of crop group 22. The commodity term “cactus” as HED originally

stated will now need to be changed to Prickly pear, pads and Texas prickly pear, pads to distinguish it clearly from the fruit of the prickl y pear that develops from prickl y pear flowers. The proposed Tropical and subtropical fruit

– inedible peel crop group 24 will have the commodities Prickly pear, fruit and Texas prickly pear, fruit . Al so the name of the crop group should be S talk, S tem, and **L eaf**  petiole vegetable group 22 instead of stalk, stem, and **leaf y**  petiole vegetable group . This will11

match the use of the term leaf petiole which we have established as crop subgroup 4B which moves these commodities from crop subgroup 4B to the proposed stalk, stem, and leaf petiole crop group 22. The RAC for Florence fennel should be Fennel, Florence, fresh leaves and stalk to distinguish from the commodity Fennel, Florence, seed in crop group 19 herbs and spices and Crop subgroup Spice 19B. The list of acceptable Stalk, Stem, and L eaf Petiole Vegetable crops and their scientific names for the seventeen commodities were also update d and are listed below. “HED Proposed Stalk, Stem, and Leaf Petiole Vegetable Crop Group 22 ”. Commodities Agave, Agave spp . Aloe vera, Aloe vera (L.) Burm. f. Asparagus, Asparagus officinalis L . Bamboo shoots, Arundinaria spp.; Bambusa spp , Chimonob ambusa spp.; Dendrocalamus spp., Gigantochloa spp. , Nastus elatus; Phyllostachys spp.; Thyrsostachys siamensis; Thyrsostachys oliverii Cactus, (Prickly

pear) Opuntia spp. Cardoon, Cynara cardunculus L. Celery , Apium graveolens var. dulce (Mill.) Pers . Celery , Chinese, Apium graveolens L. var. secalinum (Alef.) Mansf . Celtuce, Lactuca sativa var. angustana L.H. Bailey Fennel, Florence, fresh leaves and stalk , Foeniculum vulgare Mill. subsp. vulgare var. azoricum (Mill.) Thell. Fern, e dible , Fiddlehe ad Fuki, Petasites japonicus (Siebold & Zucc.) Maxim. Kale, sea, Crambe maritima L . Kohlrabi, Brassica oleracea L.var gongylodes L. Palm hearts, various species including: Peach Palm, Bactris gasipaes Kunth; Palmy ra palm, Borassus flabellifera L. ; African fan palm, Borassus aethiopum Mart.; Cabbage palm, Euterpe oleracea Mart.; Wine palm, Raphia spp.; Royal palm, Roystonea oleracea (Jacq.) O.F. Cook; Salak palm, Salacca zalacca (Gaertn.) Voss; Saw palmetto, Serenoa repens (W. Bartram) Small; Cabbage palmetto, Sabal palmetto (Walter) Schult. & Schult. Rhubarb, Rheum x hybridum Murray Udo, Aralia cordata Thunb. Zuiki, Colocasia gigantea (Blume) Hook. Cultivars, varieties, and hy brids of these commodities **IR -**  **4 Proposal 2:”**  The proposed representative commodities for the Stalk, Stem, and Leaf Petiole Vegetable Crop Group 22 are asparagus and celery .”12

**HED Recommendations for Proposal 2:** I recommend ChemSAC concur to have asparagus and celery , as representative commodities for the proposed new Stalk , stem, and leaf petiole group 22. These proposed representative commodities account for > 98 % of the harvested acres for the proposed members of this group. They are the two most widely grown stalk, stem and leaf petiole crops in the U.S. with both the largest acreages and geographical distribution . The representative commodities are based on similarities in vegetable morphology (stalk and stem and not leaves), and cultural practices and geographical locations, as well as their high production (both ac res and yield) and consumption. Comparisons of established tolerances on stalk, stem, and leaf petiole commodities also supports that residue levels will be similar between members of the crop group. The name of the crop group should be stalk, stem, an d **leaf** petiole vegetable group 22 instead of stalk, stem, and **leaf y**  petiole vegetable group . This will match the use of the term leaf petiole which we have established as crop subgroup 4B which moves these commodities from crop subgroup 4B to the proposed stalk, stem, and leaf petiole crop group 22. **IR -**  **4 Proposal 3**  **: “** Propose establishing two crop s ubgroups 22A

– Stalk and stem subgroup with ten commodities and 22B

– Leafy petiole subgroup with seven commodities as follows with asparagus being the representative commodity for crop subgroup 22A and celery for crop subgroup 22B : Crop Subgroup 2 2 A. Stalk and Stem subgroup - Representative commodity - asparagus : 1. Agave 2. Asparagus 3. Bamboo, shoot s 4. Celtuce 5. Fennel, Florence 6. Fern, edible 7. Kale, sea 8. Kohlrabi 9. Palm Hearts 10. Prickly

pear, pads Crop Subgroup 2 2 B. Leafy Petiole subgroup

– Representative commodity - Celery : 1. Cardoon 2. Celery 3. Celery , Chinese13

4. Fuki 5. Rhubarb 6. Udo 7. Zuiki ” **HED Recommendations for Proposal 3:** I also recommend that ChemSAC approve the two proposed crop subgroups: 22A Stalk and Stem Vegetable and 22B - Leaf Petiole Vegetable . The petiole vegetable subgroup name of the crop sub group 22B Leafy petiole vegetable should be leaf petiole sub group . This will match the use of the term leaf petiole which we have established as crop subgroup 4B which moves these commodities from crop subgroup 4B to the proposed stalk, stem, and leaf petiole crop group 22 (see table below) . Originall y for terminology purpose it was also proposed to change Prickl y pear, pads to c actus to cover other edible cacti besides prickly pear. The RAC for cactus will be Cactus, pads and cactus, fruit which was the current EPA practice. However, commodity

name for prickly

pear, pads was suggested to be changed to Cactus before the analysis of the Tropical and subtropical fruit inedible peel crop group 24 by HED (ChemSAC review March 12, 2013). Included in this Tropical and subtropical fruit

– inedible peel crop group proposal the fruit of the prickly pear cactus, whereas in crop group 22 the cactus RAC is specificall y for its pads and only the Prickl y pear and the Texas prickly

pear will be members of crop group 22. The commodity term “cactus” as HED originally

stated will now need to be changed to Prickly pear, pads and Texas prickly pear, pads to distinguish it clearly from the fruit of the prickl y pear that develops from prickl y pear flowers. The proposed Tropical and subtropical fruit

– inedible peel crop group 24 will have the commodities Prickly pear, fruit and Texas prickly pear, fruit. The representative commodities for each of the subgroups represent over 99 % of the production and are widely grown in the U.S. The Stalk and stem subgroup 22A will have asparagus as the representative of vegetables that have edible stalks and stems such as celtuce and kohlrabi. The Leaf petiole subgroup 22B will have celery as the representative commodity of the other leaf petiole crops such as Chinese celery , cardoon, and rhubarb. Comparison of tolerances for the individual members of each subgroup also supports that these two representative commodities will support the crop subgroups. **P ROPOSED**  **REPRESENTATIVE COMMODITIES AND CROP**  **SUBGROUPS Crop Group**  **Subgroup Proposed** 

**Rep resentative**  **Commodities Proposed Commodities**  **Stalk, Stem and Le**  **afy Petiole Celery and**  Agave; Aloe vera; Asparagus; Bamboo shoots;14

**Crop Group 2 2**  **Asparagus** Celtuce; Fennel, Florence , fresh leaves and stalk ; Fern, edible , Fiddlehead ; Kale, sea; Kohlrabi; Palm hearts ; Prickly

pear, pads; Texas prickly pear, pad s **2 2**  **A. Stalk and Stem Vegetable**  **Asparagus** Agave; Asparagus; Bamboo shoots; Cactus; Celtuce; Fennel, Florence , fresh leaves and stalk ; Fern, edible, Kale, sea; Kohlrabi; Palm hearts ; Prickly pear, pads; Texas prickly pear, pads **2 2**  **B. Leaf Peti ole**  **Vegetable Celery**  Cardoon; Celery ; Celery , Chinese; Fuki; Rhubarb; Udo; Zuiki

**IR -**  **4 Proposal 4:** “No new Stalk, Stem, and L eaf Petiole crop definitions are proposed.” **HED Recommendation for Proposal 4 Commodity Definition [40CFR 180.41 (g)]**  **f or**  **the Stalk, Stem, and Leaf Petiole**  **Vegetables :**  However, there is a current commodity definition f

or celery and previously had approved a revision to add Chinese celery to the commodity

definition for celery

as follows (ChemSAC (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 ) :

“ (A) General Category (B) Specific Commodities Celery Celery , Florence fennel (sweet anise, swee t fennel, finochio) (fresh leaves and stalks only) , Chinese celery . “ With the proposed establishment of a new crop group for Stalk, stem, and leaf petiole veget ables , the need for a celery commodity

definition to cover Chinese celery is negated since the proposed Leaf Petiole Vegetable subgroup 22C has celery as the representative commodity that covers Chinese celery . Also Florence fennel , fresh leaves and stalks has been shown in this petition to fit closer to the Stem and Stalk subgroup 22A with asp aragus as the representative commodity . Celery is the proposed representative commodity for crop subgroup 22B Leaf petiole. Therefore, we recommend deleting the commodity definition for celery

as part of the establishment of the Stalk, stem and leaf peti ole vegetable crop group.15 Also to avoid confusion from current celery tolerances, we have no objection to not deleting this commodity definition. A new commodity

definition for edible ferns is recommended so that the various ty pes of edible ferns can b e easil y distinguishable and defined. The edible commodity fern definition is as follows: “ (A) General Category (B) Specific Commodities

Fern, edible Fern, e dible ; Fiddlehead including: Black lady fern, Deparia japonica (Thunb.) M. Kato; Bracken fern, Pteridium aquilinum (L .) Kuhn; Broad buckler fern, Dryopteris dilatata (Hoffm.) A. Gray ; Cinnamon fern, Osmundastrum cinnamomeum (L.) C. Presl; L ady fern, Athyrium filix
- femina (L .) Roth ex Mert.; L eather fern, Acrostichum aureum L.; Mother fern, Diplazium proliferum (Lam.) Thouars; Ostrich fern, Matteuccia struthiopteris (L .) Tod.; Vegetable fern, Diplazium esculentum (Retz.) Sw.; Zenmai fern, Osmuda japonica Thunb . “ A new commodity definition for palm heart is also recommended so that the various palm heart varieties can be easil y distinguishable and defined. The palm heart commodity

definition is as follows: “ (A) General Category (B) Specific Commodities

Palm heart s Palm hearts, various species including: Peach Palm, Bactris gasipaes Kunth; Palmy

ra palm, Borassus flabellifera L. ; African fan palm, Borassus aethiopum Mart.; Coconut, Cocos nucifera L. ; Cabbage palm, Euterpe oleracea Mart.; Wine palm, Raphia spp.; Royal palm, Roystonea oleracea (Jacq.) O.F. Cook; Salak palm, Salacca zalacca (Gaertn.) V oss; Saw palmetto, Serenoa repens (W. Bartram) Small; Cabbage palmetto, Sabal palmetto (Walter) Schult. & Schult. f.
“ **Additional HED Recommendations/Conclusions: HED Recommendation**  **5 :**  Another important aspect of crop grouping is the harmonization eff ort 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 Codex Classification of Food and Feed Commodities was publishe d in 1983,16

and has a separate Crop Group (017) “Stalk and Stem Vegetables”. EPA at that time did not propose a separate crop group similar to Codex. However, based on recommendation by International Crop Grouping Sy mposium in 2002 and the reanal ys is of the Leafy vegetable crop groups, USDA IR- 4 is proposing that EPA adopt a crop group similar to the Codex group entitled “Stalk, Stem, and L eaf Petiole Group. The proposed EPA crop group for Stalk, Stem, and L eaf Petiole is very similar to the corresponding Codex Stalk and Stem Vegetables (Group 017). The Codex Group 017, Stalk and Stem Vegetables consist of ten commodities . The U.S. has seventeen proposed commodities and twelve are direct matches. There are s even commodities proposed in the U.S. crop group not yet in Codex (agave, aloe vera, Chinese celery , edible fern, fuki, udo, and zuiki. Codex also has witloof chicory sprouts (VS 469) but it is not being proposed for the U.S. group since its cultural practices are much different than other members of the group. Witloof chicory is also called Belgium endive. A revision of the Codex Classification is underway with consideration to include adding new commodities, creating subgroups, and selecting representative commodities. The new Stalk, Stem, and L eaf Petiole Vegetable Crop 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 part of the Codex Stalk and Stem Vegetables Group in the harmonization effort that Bill Barney , USDA IR - 4 is coordinating with the Codex delegation. Therefore, this proposal will not onl y increase harmonization with the Canadian and NAFTA crop grouping system, but it is compatible with the international sy stem of Codex. The Food Quality Protection Act of 1996 also placed increased emphasis on using Codex MRL s in setting tolerances for pe sticides in the U.S. We continue to note that the current Codex crop group does not have representative commodities. **HED Recommendation 6:** The Health Effects Division Dry Matter database is prepared b y Dr’s NG and Schneider. Yuen - Shaung NG and B. A. Schneider, and was updated on July , 201 1 in Table 45 for the propose Stalk, Stem, and L eaf Petiole vegetable crop group. **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 addition of the Stalk, stem, and leaf petiole vegetable crop group 22 **HED Recommendation 8:**17 Guidance on expressing tolerance terminology for the Stalk, stem, and leaf petiole vegetable crop group 22 is discussed under the “Tol erance expression guidance section of this analysis. **HED Recommendation 9:** New lookup and preferred EPA terms for the members of the Stalk, Stem, and Leaf Petiole Vegetable Crop Group 22 are listed in the EPA Food and Feed Commodity Vocabulary

section o f this report and these terms will be to the updated EPA Food and Feed Commodity

Vocabulary

website (http://www.epa.gov/pesticides/foodfeed) when it is updated. **DETAILED ANALYSIS OF THE USDA IR -**  **4 P ROPOSAL TO**  **ESTABLISH THE**  **STALK, STEM, AND LEAF PETIOLE VEGETABLE CROP GROUP:**  The 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 ty

picall y cool season crops that are grown as row crops. Crops that are consumed as leaves of roots and tubers (human food) are typically warm season crops, and are also grown as row crops. Almost all parts of some edible leaf species or other have been developed for food, including the root ( rutabaga , turnips ), stems (kohlrabi ), leaves ( cabbage , Brussels sprouts ), flowers ( cauliflower , broccoli ), and seeds (many , including mustard seed , and oil -producing rapeseed , canola varieties ). **DEFINITION OF LEAFY AND STALK, STEM, AND LEAF PETIOLE**  **VEGETABLE COMMODITIES**  : A leafy vegetable is considered any of various leafy plants which have their leaves and /or stems /or tender petioles or leaf stalk plant parts eaten as vegetables . The current crop grouping s ys tem has separate crop groups for Leafy vegetables group 4 and Brassica Leafy Vegetables Crop Group 5, as well as Crop group 2 for the Leaves of Root and Tuber Vegetables. Nearly one thousand species of plants with edible leaves are known. 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) . Stalk, stem and leaf petiole vegetables are the edible plant stalks, stems or leafy petioles from a variety of annual or perennial plants that are used as vegetables. Many leaf y and root and tuber vegetables contain signi ficant amounts of either stem, st alk or petiole portions, however, the commodities proposed for this crop group are composed primarily of the stalk, stem or petiole. Petioles frequently include the leaf structure, so petioles are referred to as leaf or leafy petioles. Celery (petiole) and asparagus (stem) are among the most popular and better known vegetables in this group. Stalk, stem and leafy petiole vegetables are used to make a variety of vegetable dishes and contain numerous vitamins, minerals and antioxidants. Because of their s tructure, stalk, stem and leafy petiole vegetables are fully exposed to pesticides during their growth period .18

**BOTANICAL ASPECTS OF STALK, STEM, AND**  **LEAF PETIOLE VEGET**  **ABLE COMMODITIES**  : **Table 1. Botanical Families of the Proposed**  **New Stalk, Stem, and**  **Leaf Petiole V**  **egetable C**  **rop Group** (Currentl y commodities in **bold** are the best known worldwide). **Botanical Fam ily**  **Comm odity**  Apiaceae **Celery** , Chinese celery, Florence fennel, Fuki Araceae Zuiki Araliaceae Udo Arecaceae **Palm hearts**  Asparagaceae Agave, **As paragus**  Asteraceae Edible burdock, tops; Cardoon Bambusa **Bam boo shoots**  Brassicaceae Sea kale, **Kohlrabi** Ca ctaceae Cactus ( Prickly pear) Osmundaceae Fern, edible (Cinnamon fern) Polygonaceae **Rhubarb** Woodsiaceae Fern, edible (mother fern , vegetable fern) Edible ferns are members of several crop families and include: Ferns, Edible (Fiddleheads) : including: Black lady fern, Woodsiaceae ; Bracken fern, Dennstaedtiaceae ; buckler fern, Dryopteridaceae ; Cinnamon fern Osmundaceae; Lady fern, Woodsiaceae ; Leather fern, Pteridaceae; Mother fern, Woodsiaceae; Ostrich fern, Onocleaceae; Vegetable fern, Woodsiaceae ; and Zenmai fern, Osmundaceae . **ORIGIN AND HISTORY OF STALK, STEM, AND LEAF PETIOLE**  **VEGETABLE CULTIVATION:** Agave has its origins dating back to the Maya empire through the Spanish Conquistadors and the f

irst tequila made in 1600. Tequila’s resurgence in recent ye ars is due to an explosion in the premium tequila market. The a gave plant and tequila became one of the most important treasures to the tribes of pre - Hispanic Mexico. The sweet nectar of the agave is used as a sweetener or distilled into what is now modern day tequila. Asparagus over 20,000 years ago was eaten near Aswan in Egy pt. It has been used as a vegetable and medicine, owing to its delicate flavor , diuretic properties, and more. It is pictured as an offering on an Egy ptian frieze dating to 300 0 BC. It was known in Sy ria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter . It originated near the Mediterranean Sea and was considered a delicacy by the ancient Greeks. Methods were described for growing this vegetable in 200 BC. It was cultivated in England in 1400 and brought to America b y the early colonists . Highly prized for its delicate flavor, "asparagus" is the Greek word for "stalk" or "shoot" . The waste steppes of southern Poland and Ru ssia are covered with this plant. Asparagus has19

been grown in American gardens since the earliest settlements were established , but it was not until after 1850 - 1860 that asparagus was planted by commercial growers in the United States. Cardoon was o nce an extremel y important vegetable in Europe, known b y the Romans and by

the ancient Greeks. It is much less popular today but remains a common vegetable in Spain and Italy , as well as some cultivation in Asia and South America. Celery is believed to be originall y from the Mediterranean basin. Ancient literature documents that celery , or a similar plant form, was cultivated for medicinal purposes before 850 B.C. It’s claimed medicinal purposes were probabl y attributable to its volatile oils, contained in p arts, but mostly the seed. During ancient times Ay urvedic physicians used celery

seed to treat the following many conditions: colds, poor digestion, various ty pes of arthritis, and liver and spleen ailments. Eating celery did not become popular until the 18th century

in Europe. Celery

was introduced in the United States earl y in the earl y 19th century . Celtuce is consumed as a vegetable, particularl y in China , and was introduced to the U.S. about 1940 as a minor crop. The origins of kohlrab i are not certain, but the first mention of it in European literature is a mention of Corinthian turnip by Pliny the Elder in the first century AD , and Corinthian turnip resemble d the kohlrabi's growth patterns. Ko hlrabi was likely grown in many parts of the Roman Empire. By the ye ar 800 A.D., the Hol y Roman Emperor Charlemagne ordered that kohlrabi be grown in Imperial gardens. The name "kohlrabi" is actually

a German name that means "cabbage turnip." By the 1600s, kohlrabi had spread to India via trade , and bec ame a staple crop in India. Ithas more recently been cultivated in China and other parts of East Asia, the Middle East and Africa. Although kohlrabi is available in the United States, it was not common outside of the southern U.S. , and it was first recorded as a crop in the United States in 1806. Rhubarb most likely originated in Mongolia or Siberia. It was introduced to Europe by Italian botanist Prosper Alpinus in 1608 as a substitute for Chinese Rhubarb whose roots were used medicinally . Ben Franklin is credited for bringing rhubarb seeds to the North American east coast in 1772, yet the red stalks did not catch on until the earl y 1800s, when it became a popular ingredient for pie. In the late 1800's, rhubarb was brought to Alaska b y the Russians and used as an effective counter- agent for scurvy . By the mid - 1900s, was popular in the New England states where it was used as pastry and pie fillings and also to make homemade wine . The term rhubarb has also come to mean a "quarrel" or "heated discussion." Stage and movie directors would have actors repeat "rhubarb" and various other phrases to simulate background conversations or mutterings of a surl y crowd. **GROWTH AND DEVELOPMENT OF THE STALK, STEM, AND**  **LEAF PETIOLE**  **VEGETABLE CROPS:**20 Understanding how the stalk, stem, and leaf petiole vegetables grow and develop is a key part of developing a pest control strategy for optimum leaf yield and quality and a helpful reference for analy sis of residue field trials data by EPA scientists. Proper timing of pesticide applications, based on crop growth stage and pest growth cycle can improve a product’s efficacy , prevent crop injury , and yield losses. Pesticide labels often use crop growth stages and codes to identify when to apply

a pesticide, and State Extension pest control recommendations and spray schedules are based on these distinct growth stages. Rarely , if ever, will a grower need to apply treatments at all of the key growth stages shown for a given vegetable. The number, distribution, and content of needed treatments will vary between the major leafy

vegetable growing regions of the world and within any given region and are dependent on pest pressures, which reduce the yi eld, quality, and marketability of the edible leaves. Some of the internationally recognized growth stages for the vegetables are represented b y spinach which does not form a distinct head are listed as BBCH Codes (Biologische Bundesanstalt, Bundessortenamt and Chemical industry) , and the BBCH does not have separate tables for the stalk, stem, and leaf petiole commodities . But the general growth codes do apply and are listed in Table 2. Beginning as a small black seed, a sparagus develops into long tube like roots and called a crown. Developed crowns, which take more than a year to establish, will send up spears in the second or third year of growth that can be harvested over a 6 - 8 week period. Once the picking season ends, the spears transition to a fern for the remainder of the summer gathering resources for next year. In biology , the BBCH - scale for these crops describes the phenological development of the crop using the B BCH - scale . They are based on the principal growth stage such as germination, leaf development, flowering, and fruit development, and they list a standard BBCH Code for each stage as well as a description of each code. The selected growth stages are also essential for identifying the propose timings to scout pest problems for control of these pests and for applications of pesticides as part of an integrated pest management program (IPM). **Table 2**  **. Selected Principal Growth Stages for Stalk, Stem, and L**  **eaf Petiole Vegetables.**  **BBCH Identification Codes (Adapted from Meier, 1994 and Feller et**  **al., 1995 ).**  **BBCH Code s**  **Principal Growth Stage** 00 - 09 Germination 10 - 20 Leaf development (main shoot) 4 0 - 49 Development of harvestable vegetative plant parts 5 0 - 59 Inflorescence emergence 60 - 69 Flowering 7 0 - 79 Development of Fruit 8 0 - 89 Ripening of fruit and seed 9 0 - 99 Senescence Harvested product21

**CLIMATE AND SOILS AFFECT CULTIVATION AND ADAPTATION OF STALK, STEM, AND LEAF**  **PETIOLE VEGETABLE**  **CROP COMMODITIES**  **TO CERTAIN REGIONS: Agave:**  Most agave grows best in desert scrub climates in tropical and sub - tropical regions, although some species can be found in more humid regions and in pine forests. Agave can tolerate temperate climates as we ll, although it grows extremel y slowly and may not flower for a very

long time, if at all. It is often grown in the U.S. and Europe as an ornamental . **Asparagus** : Asparagus performs best when the soil is in a pH range from 6.5 to 7.5. Soils with a pH of 6.0 or lower must be limed or growth will be restricted. Soils with a pH above 8.2 indicate excess sodium and must be reclaimed. Excess salts in your soil or water can significantl y reduce yi eld. In high salinity areas it is necessary

to design the drip sy stem so it can provide adequate leaching. Asparagus does not tolerate acid soils and will not grow well at a pH of less than 6.0. **Bamboo shoots**  **:** Depending on the species bamboo can tolerate cool temperate climates, although the majority

of species are tropical or subtropical. It can grow in most soils as long as it has plenty

of water, and tends to be invasive and difficult to get rid of due to its thick culms and extensive sy stem. Sandy loams to loamy clay soils that are well drained are preferred . **Burdock, edible** : Probably native to Asia but now found throughout much of the temperate world, including the U.S, where it is considered a weed where it is not cultivated. It c an grow in most soils, full sun to partial shade. **Cactus:** Requires su

btropical, tropical, or cool, semiarid climate with mild, cool winters and hot summers (with temperatures above 40 °C (104 °F)), an annual rainfall of 25 to 60 centimeters (10 to 24 inches), full sun, and well - drained sandy soils, soils of low clay and sodium content, or calcareous soil. Cacti are n aturalized in dry disturbed habitats. A higher pH is preferred in wetter areas. A lower pH is tolerated in drier areas. Cactus thrives in USDA plant hardiness zones 8b to 10. It tolerates drought, high temperatures, wind, a wide range of climates, and rocky or sandy soils of low fertility . Itwill not tolerate freezing temperatures, very acid soils, wet conditions or excessive moisture. Opuntia engelmannii var. lindheimeri requires full sun, elevations of u p to 1,900 meters22

(6,234 feet), well - drained acid to neutral sand, gravel, loam, clay , or caliche soil, low annual precipitation, and dry conditions. Itgrown in drier areas including rock outcrops and stony limestone soils of south and central Texas, Mex ico, and New Mexico , and it also grow s in the plains, shrub lands and woodlands. Itthrives in USDA zones 8 to 10 and it tolerates heat, part shade and cold (10 °F or - 12 °C). Itp ropagate s by seeds and cuttings . Some cacti are n ative to Mexico. Domestication of the plant occurred over 9,000 years ago. **Cardoon:** Cardoon tolerates most soil ty pes and requires full sun . **Celery:** For celery a muck soil is ideal because of their high moisture - holding capacity . A pH of 5.2 - 6.5 is required for good production. Fertile, well drained mineral soils are also suitable where sufficient water can be provided throughout the growing season. Sandy soils are not recommended. **Chinese celery** : Require moist, fertile soil and cool temperatures to prevent it from b olting. It is b est planted in spring, although summer crops may yi eld an autumn harvest if conditions are favorable. In hot weather requires shade , and it may be o verwintered in some areas. Will often self

- seed, but can also be directl y sown or started indoors before the last frost. It g erminates best in cool conditions, moist soil, and with seeds uncovered and in the light . **Celtuce:** C e ltuce is an annual herbaceous plant, originating in Southern China , and prefers a well drained, loamy

soil with a soi l pH greater than 6.5 . **Fuki:** Fuki is h ardy to zone s 4 - 5. Itw ill grow in most ty pes of soil, but requires constant moisture and does best in a rich loam , and c annot tolerate standing water . **Kohlrabi** : It is typicall y a cool season crop and can be sown in spring or autumn in temperate areas, and over winter in warmer climates , and does best in full sun but can tolerate some shade. It w ill grow in most soil ty pes, preferabl y kept mois t . **Rhubarb** :23 A stand of rhubarb is most productive beginning its third year and lasting through its sixth year. Rhubarb p refers a deep, fertile, humus rich soil, which is moist but well drained , and grows well in heavy clay soils. Use a well - drained but moisture - holding soil with a pH of 5.5 to 7.0. Hardy to at leas t - 4 °F ( - 20 °C) , and does best in a sunny position . **S ea kale:**  Sea kale does best in a sunny position and neutral to alkaline conditions. Can succeed in poor soils and sand; salt and wind tolerant, although it does best in a rich, fertile soil. **Udo:** Udo grows well in most soils, including poor soils provided it is kept moist , and it can grow in shade to partial sun. Udo’s natural habitat is in woodlands near to streams and ravines and can still be found growing in these areas all over Japan . **U.S ./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICAL**  **DISTRIBUTION OF THE STALK, STEM, AND LEAF**  **PETIOLE VEGETABLE**  **COMMODITIES:** The proposed members of the Stalk, Stem, and Leaf Petiole Vegetable Crop Group have widespread distribution throughout the world. Tab le 3 (FAOSTAT) provides a list of the hectares and production in metric tons in 2009 reported n the FAO website for agave, asparagus, and artichokes. The world total hectares for agave are 45,848 ha , asparagus is 1, 399,217 ha, and artichokes are 133,326 ha. The total production of agave is 32,991 tonnes, asparagus is 7,309,432 tonnes and artichokes are 1,521,150 tonnes. The predominate agave pro ducing region is Central America at 39 % and South America at 37 %, followed by A sia at 7 .9 % of the hectare s and to nn es . The predominate asparagus producing region is Asia and accounts for 92 % of the hectares, followed by Europe at 4 %, and South America at 2.5 %.of the hectares. Asia also produces over 6,567,275 tonnes. Europe is the predominate artichoke producing region at 59 % of the hectares , followed b y South America at 14 % of the hectares, Africa at 13 % and Asia at 11 % of the hectares. **Table 3. Stalk, Stem and Leafy Petiole Production in 2009 (FAOSTAT)** (FAOSTAT: http://faostat.fao.org/site/566/default.aspx , results as of May 21, 2011) **Countries/ Regions**  **Ag ave**  **As paragus**  **Ar tichoke**  **, globe Au**  **stralia** NA 1 , 616 ha 6 , 981 tonnes NA **New Zealand**  NA 639 ha NA24

**Countries/ Regions**  **Ag ave**  **As paragus**  **Ar tichoke**  **, globe** 2 , 200 tonnes **United States** NA 11 , 817 ha 49 , 670 tonnes 3 , 480 ha

50 , 710 tonnes **Af rica**  NA 532 ha 4 , 391 tonnes 17 , 666 ha

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

50 , 710 tonnes **Central A merica**  17 , 956 ha

11 , 026 tonnes 12 , 602 ha

63 , 950 tonnes 59 ha

800 tonnes **South A m**  **erica** 17 , 120 ha

15 , 783 tonnes 35 , 287 ha

341 , 971 tonnes 19 , 120 ha

279 , 210 tonnes **As ia**  3 , 621 ha

3 , 639 tonnes 1 , 282 , 395 ha

6 , 567 , 275 tonnes 14 , 712 ha

131 , 842 tonnes **Europe** NA 52 , 469 ha 265 , 138 tonnes 78 , 289 ha

755 , 183 tonnes **World Total** 45 , 848 ha

32 , 991 to nnes 1 , 399 , 217 ha

7 , 309 , 432 tonnes 133 , 326 ha

1 , 521 , 150 tonnes Note: This table reports only the Stalk, Stem and Petiole Vegetables available on the FAO website **U.S. STALK, STEM,**  **AND LEAF PETIOLE VEGETABLE**  **PRODUCTION ,**  **GEOGRAPHICAL PRODUCTION AND PER CA**  **PITA AVAILABILITY (LB/YEAR** **) :**  Production in the U.S. is based on the USDA 20 10 Agricultural Statistics, FAO Statistics, 2007, USDA ERS 2007, 2010 , USDA NASS Crop Production, 2007, and the U.S. Agricultural Census, 2007. The planted acreages for celery , artichokes, asparagus, and rhubarb in the United States are listed in Table 4, 5, 6, and 7 , respectively . **Table 4.**  **U.S. Production of Celery 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**  **Celery Acres**  **Harvested (2007) % of Total**  **U.S. Harvested acres (2007)**  California 24,769 82.8 Michigan 1,968 6. 5 Arizona 437 1. 5 Oregon 50 0. 2 North Carolina 31 0.1 Pennsylvania 28 < 0.1 Washington 17 < 0.1 Hawaii 14 < 0.125

**State Total**  **Celery Acres**  **Harvested (2007) % of Total**  **U.S. Harvested acres (2007)**  New York 10 < 0.1 Massachusetts 5 < 0.1 **US Total 29,907**  **91.1** California, Michigan, and Arizona account for 9 0.9 % of the harvested acres for celery (Table 4). Twenty - six other states harvested acres information for celery is not included in orders to avoid disclosing data for individual farms . These include: Alaska , Arkansas, Connecticut , Delaware , Florida, Illinois , In diana , Iowa , Kansas , Lo uisiana , Maine , Maryland , Minnesota , Montana, Nebraska , New Hampshire , New Jersey , Ohio , Oklahoma , Rhode Island , Tennessee , Texas , Vermont , Virginia , West Virginia , and Wisconsin . **Artichoke , globe**  : **Table 5**  **. U.S. Production of Globe**  **Artichoke 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/200 7/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 9,612 99 Oregon 30 < 1 **US Total 9,687**  **> 99** California accounts for almost all the harvested acres for artichokes (Table 5). Oregon accounts for l ess than 1 % of the harvested acres. **Asparagus: Table**  **6 . U.S. Production of**  **Asparagus 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 20,211 47 Michigan 12, 127 28 Washington 7,005 16 Oregon 369 1 **US Total** 43,010 92 California accounts for 47 % of the harvested acres for asparagus, followed by Michigan, Washington, and Oregon at 28, 16, and 1 % of the harvested acres (Table 6).26

**Rhubarb:** Over 44 % of the harvested rhubarb acres are grown in Oregon, with 31 % grown in Washington, and 8 % grown in Michigan (Table 7). **Table 7.**  **U.S. Production of Rhubarb**  **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)** Oregon 616 44 Washington 437 31 Michigan 106 8 **US Total** 1,404 83 The percent of the total produce sales for the stalk, stem, and leaf petiole vegetable commodities in U.S. grocery stores for the years 200 8

– 2010 for globe artichoke, asparagus, and celery are shown in Tab le 8 (The Packer, Fairchild, 2008, 2009, 2010 ) . Sales in pounds of these three vegetables increased by 0.3 % for the three - ye ar period and account for > 3.1 % of the total produce sold in the U.S. Sales of celery has increased from 281,344,886 lb in 2008 to 303,426,521 lb in 2010. Growth in sales should increase with rise in immigrant populations and essential nutritional components of these vegetables . **Table 8**  **. List of the Leafy Vegetable Commodity Percent of the Total Grocery Store Produce Sal**  **es Sold for the Years 2008, 2009, and 2010. The Packer (Fairchild, 2008, 2009, 2010).**  **Commodity Percent of Total** 

**Produce Sales**
**– 2008**  **and Pounds Sold in 2008**  **Percent of Total Produce Sales** 
**– 2009**  **and Pounds Sold in 2009**  **Percent of Total Produce Sales** 
**– 2**  **010 and Pounds Sold in 2010**  Artichoke, globe 0.2 % and 33,235,757 lb 0.2 % and 34,061,741 lb 0.2 % and 34,924,795 lb Asparagus 1.2 % and 155,200,591 lb 1.3 % and 173,680,167 lb 1.4 % and 178,569,065 lb Celery 1.4 % and 281,344,886 lb 1.4 % and 287,541,8 73 lb 1.5 % and 303,426,521 lb In the U.S. there is per capita consumption data for 1970, 2007

– 2009 for asparagus (Table 9), celery ( Ta ble 10), and globe artichoke (Table 11). The per capita consumption for fresh asparagus increased from 0.4 lb/capit a in 1970 to 1.3 lb/capita in 2009. Canned asparagus has increased from 0.6 lb/capita in 1970 to o.2 lb/capita in 2009. Frozen asparagus has declined greatl y from 0.29 lb/capita in 1970 to 0.07 lb/capita in 2009. Fres h c elery

per capita availability

has declined from 7.3 lb/capita in 1970 to27

6.1 lb/capita. Globe artichoke has increased from 1970 at 0.4 lb/capita to 1.5 lb/capita in 2009. **Table 9**  **. Asparagus U.S. per**  **Capita Availability (lb/year) for 1970, and 2000, 2007**
**– 2007 (USDA ERS Food Availabilit** **y, February 1, 2011, USDA Agricultural Statistics, 2010)**  . **Asparagus Fresh**  **Canned Frozen**  **Total Asparagus** 2009 1.3 0.2 0.07 1.4 2008 1.2 0.2 0.09 1.5 2007 1.2 0.1 0.09 1.4 2000 0.9 0.3 0.07 1.2 1970 0.4 0.6 0.29 1.3 **Table 10**  **. Celery U.S. Per Capita A vailability (lb/year) for 1970, and 2000, 2007** 
**– 2007 (USDA ERS Food Availability, February 1, 2011, USDA Agricultural**  **Statistics, 2010)** . **Celery Fresh**  **Processed Total Celery**  2009 6.1 NA 6.1 2008 6.2 NA 6.2 2007 6.3 NA 6.3 2000 6.3 NA 6.3 1970 7.3 NA 7 .3 **Table 11.**  **Globe Artichoke U.S. per**  **Capita Availability (lb/year) for 1970, and 2000, 2007** 
**– 2007 (USDA ERS Food Availability, February 1, 2011, USDA Agricultural**  **Statistics, 2010)** . **Globe Artichoke**  **Fresh Processed**  **Total Globe Artichoke**  2009 1.5 NA 1 .5 2008 1.5 NA 1.5 2007 1.5 NA 1.5 2000 1.2 NA 1.2 1970 0.4 NA 0.4 **Per Capita Consumption from USDA CSF II. Survey:**  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 12 . The highest consumed stalk, stem, and leaf petiole vegetable is celery with 3.64 g/day . Other stalk, stem, and leaf petiole vegetables are asparagus at 0.751 g/day , globe artichoke at 0.115 g/day , and rhubarb at 0.0797 g/dat . The only babyfood reported for this crop group is celery

at 0.00264 g/day . **Table 12**  **. Consumption of the Stalk, Stem, and Petiole Vegetable Commodities**  **Based on USDA**  **CSFII 1994** 
**– 1996, 1998**  **S urvey**  **.**28

**COMMODITY CONSUMPTION (g/day)**  Asparagus 0.751 Artichoke, globe 0.115 Bamboo shoots 0.148 Cactus 0.0774 Celery , juice 0.0161 Celery 3.648 Celery - bab yf

ood 0.00264 Palm, heart, leaves 0.00643 Rhubarb 0.0797 Total proposed stalk, stem, and leaf petiole vegetables 4.59444
**IMPO RTS/EXPORTS OF THE**  **PROPOSED STALK, STEM, AND PETIOLE V** **EGETABLE COMMODITIES** : Despite the U.S. being a major producer of stalk, stem, and petiole vegetables (Table 3) significant amounts of some of the stalk, stem, and petiole vegetables are imported (Tab le 13). The vegetables are fresh asparagus (Table 1 4 ), frozen asparagus (Table 1 5 ), prepared asparagus (Table 16), prepared artichokes (Table 17), bamboo shoots (Table 1 8 ) , and fresh celery (Table 1 9 ) is imported. The amount of a commodity can vary widel y from ye ar to year based on differences in U.S. production, weather effects, and consumer demand. In 2010 over 281,780 MT of the proposed Stalk, stem, and leaf vegetable commodities were imported to the U.S. Over 171,090 MT of fresh asparagus were imported in 2010 (Table 1 4 ) with 51 % of the fresh asparagus imported from Peru, followed b y Mexico at 48 % and from Canada 1,189 MT. O ver 5,683 MT of frozen asparagus were imported in 2101 (Table 1 5 ) with o ver 64 % of the frozen asparagus was imported fro m Peru, 17 % from Mexico, an d 9 % from both Chin a and Chile. Prepared asparagus (Table 16) had over 98 % imported from Peru (10,072 MT). Also in 2010, over 55,634 MT of prepared artichokes was imported with 51 % from Peru, 23 % from Spain and 13 % from C hile (Table 17). In 2010 over 30,376 MT of bamboo shoots were imported from China (70 %) and 15 % each from India and Thailand (Table 1 8 ). Over 35,251 MT of fresh celery was imported in 2010 with over 89 % fro m Mexico and about 10 % f rom Canada (Table 1 9 ). **Table 13. U.S. Stalk, Stem, and Leaf Petioles**  **Im ports for 200**  **9 -**  **20 1**  **0. (USDA NASS, 20**  **10 Fr Nt 1**  **- 3, USDA ERS, FTS** 
**– 2007, USDA FATUS, 2008**  **, 2010 ).**  **Stone Fruit 2009 (MT)**  **2010 (MT)** Asparagus, fresh 156,035 171,090 Asparagus, frozen 3,907 5,68329

**Stone Fruit 2009 (MT)**  **2010 (MT)** Asparagus, prepared 14,252 10,436 Artichokes, prepared 54,611 55,634 Bamboo shoots, preserved 3,626 3,586 Celery , fresh 24,660 35,351 **Table 1**  **4 . U.S. Fresh Asparagus Imports for 2007** 
**– 2010. (USDA NASS, 2010 Fr**  **Nt 1**  **- 3, USDA FAT**  **US, 2011** http://www.fas.usda.gov/gats/ExpressQuery1.aspx 2007 2008 2009 2010 Product Partner UOM Qty Qty Qty Qty Asparagus, Fresh Peru MT 70,20 9 79,09 9 86,625 87,451 Asparagus, Fresh Mexic o MT 51,70 3 58,63 1 67,323 81,969 Asparagus, Fresh Canada MT 1,054 1,255 1,410 1,189 Asparagus, Fresh Ecuador MT 43 6 33 2 296 25 3 Asparagus, Fresh Argentina MT 88.8 76 16 4 150 Asparagus, Fresh Chile MT 206 99 143 62 Asparagus, Fresh Colombia MT 242 14 5 36 9.1 Asparagus, Fresh Panama MT 0.0 0.0 0.0 4.2 Asparagus, Fresh France MT 4.3 6.4 4.5 1.9 Asparagus, Fresh Germany MT 0.8 0.7 0.2 0.6 Asparagus, Fresh China MT 0.0 0.0 17.7 0.0 Asparagus, Fresh Guatemala MT 96.7 163 16.7 0.0 Grand Total MT 124,04 2 139,826 156,035 171,090 **Table 1**  **5 . U.S. Frozen Asparagus 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 Product Partner UOM Qty Qty Qty Qty Asparagus, Frozen Peru MT 3,765 4,731 3,147 3,6 60 Asparagus, Frozen Mexico MT 5 3 76 13 97 4 7 Asparagus, Frozen China MT 508 716 597 519 Asparagus, Frozen Chile MT 13 7 88 13 7 513 Asparagus, Ecuador MT 0. 0 0.0 0.0 1 730 2007 2008 2009 2010 Product Partner UOM Qty Qty Qty Qty Frozen Asparagus, Frozen Belgium - Luxembourg MT 3.9 0.0 12.8 0.0 Asparagus, Frozen Canada MT 0.0 13 8 0.0 0.0 Asparagus, Frozen France MT 0.3 0.0 0.0 0.0 Asparagus, Frozen Germany MT 33.0 0.0 0.0 0.0 Grand Total MT 4,50 2 5,749 3,907 5,683 **Tabl e16. U.S. Prepared Asparagus 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 Q ty Qty Qty Peru Asparagus, Prepared MT 10,867 17,752 13,672 10,07 2 China Asparagus, Prepared MT 659 62 9 496.2 295 New Zealand Asparagus, Prepared MT 13.3 26.4 59.9 51.8 Spain Asparagus, Prepared MT 22.9 61.5 23.9 17.0 Israel Asparagus, Prepared MT 0.0 8.1 0.0 0.5 France Asparagus, Prepared MT 0.3 0.3 0.0 0.0 Mexico Asparagus, Prepared MT 0.0 18.6 0.0 0.0 Grand Total MT 11,563 18,49 7 14,252 10,436 **Table17. U.S. Artichokes 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 Peru Artichokes, Prepared MT 22,375 27,126 24,327 28,33 5 Spain Artichokes, Prepared MT 13,65 3 1 1,85 7 14,159 12,739 Chile Artichokes, Prepared MT 12,463 8,656 10,217 7,23 1 Ecuador Artichokes, Prepared MT 1,577 2,09 4 2,12 4 3,12 8 Egypt Artichokes, Prepared MT 10.4 0.0 67.1 1,7 60 Italy Artichokes, Prepared MT 3,134 2,381 1,77 2 1,19 0 China Artichoke s, Prepared MT 1,43 9 1,264 1,59 1 93 1 Canada Artichokes, Prepared MT 1.0 1 1 0 195 18 8 Mexico Artichokes, Prepared MT 167 92.3 60.0 113 Syria Artichokes, Prepared MT 4.0 5.6 13.5 8.9 Thailand Artichokes, Prepared MT 0.0 0.0 0.0 7.1 Greece Artichokes, Pre pared MT 8.3 5.7 4.8 5.3 Tunisia Artichokes, Prepared MT 5.0 1.0 0.8 1.1 Eritrea Artichokes, Prepared MT 18.4 0.0 0.0 0.0 Hong Kong Artichokes, Prepared MT 17.2 0.0 0.0 0.031 2007 2008 2009 2010 Partner Product UOM Qty Qty Qty Qty Lebanon Artichokes, Prepared MT 3.1 2.8 8.6 0.0 Morocco Artichokes, Prepared M T 20 1 297 72.1 0.0 Serbia and Kosovo Artichokes, Prepared MT 17.3 0.0 0.0 0.0 Grand Total MT 55,108 53,894 54,61 1 55,634 **Table 1**  **8 . U.S. Bamboo Shoots 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 China Bamboo Shoots,

Preserved MT 19,21 9 19,009 18,10 3 9 21,178 India Bamboo Shoots,

Preserved MT 1,50 6 5 1,749 3,251 4,58 6 Thailand Bamboo Shoots, Preserved MT 3,64 6 3,62 6 3,586 3,57 7 Taiwan Bamboo Shoots,

Preserved MT 9 1 0 644 668 590 Japan Bamboo Shoots,

Preserved MT 19 1 18 3 9 169 171 Guatemala Bamboo Shoots, Preserved MT 39.1 106 13 1 14 8 Korea, South Bamboo Shoots, Pre served MT 96.3 42.6 44.3 34.0 Spain Bamboo Shoots,

Preserved MT 56.8 84 45.8 31.2 Dominican Republic Bamboo Shoots, Preserved MT 25.0 14.8 7.0 24.2 Colombia Bamboo Shoots, Preserved MT 0.8 0.0 1.9 11.6 Hong Kong Bamboo Shoots, Preserved MT 32.0 19.9 43 .2 9.8 Italy Bamboo Shoots,

Preserved MT 36.1 7.8 2.7 5.1 Greece Bamboo Shoots,

Preserved MT 13.3 3.0 3.2 2.8 France Bamboo Shoots,

Preserved MT 1.6 4.6 2.0 2.6 El Salvador Bamboo Shoots, Preserved MT 0.0 1.5 0.0 2.3 Lebanon Bamboo Shoots, Preserved M T 47.8 12.4 3.6 1.5 Vietnam Bamboo Shoots, Preserved MT 18.4 4.4 0.0 1.0 Philippines Bamboo Shoots, Preserved MT 0.0 0.0 4.3 0.5 United Arab Emirates Bamboo Shoots, Preserved MT 7.9 0.0 0.0 0.0 Belgium - Luxembourg Bamboo Shoots, Preserved MT 7.6 3.6 0.0 0.032 2007 2008 2009 2010 Partner Product UOM Qty Qty Qty Qty Brazil Bamboo Shoots,

Preserved MT 9.1 1.9 0.0 0.0 Bulgaria Bamboo Shoots, Preserved MT 38.9 4.7 0.0 0.0 Canada Bamboo Shoots, Preserved MT 29 3 18 4 29.7 0.0 Grand Total MT 26,802 25,940 26,180 30,376 **Table 1**  **9 . U.S. Fresh Celery Imports for 20**  **07**
**– 2010. (USDA NASS, 2010 Fr Nt 1**  **- 3, USDA FATUS, 2011**  http://faostat.fao.org/site/342/default.aspx ). 2007 2008 2009 2010 Product Partner UOM Qty Qty Qty Qty Celery, Fresh Mexico MT 19,587 1 9,5 20 21,20 4 31,703 Celery, Fresh Canada MT 8,88 6 6,571 3,433 3,541 Celery, Fresh Dominican Republic MT 23.1 5.2 23.0 3.8 Celery, Fresh Netherlands MT 0.0 0.0 0.0 3.0 Celery, Fresh China MT 353 0.0 0.0 0.0 Celery, Fresh El Salvador MT 0.1 0.0 0.0 0.0 Grand Total MT 28,849 26,096 24,660 35,251 The U.S. is also a major exporter of the proposed stalk, stem, and leaf petiole vegetables including fresh asparagus an d fresh celery (Table s 20 , 21 , 22 ). The most widely exported commodity

is fresh celery . U . S . exports totaled over 127.979 MT. Total e xports increased from 2009

– 2010 by 5,039 MT. **Table 20**  **. U.S.**  **Stalk, Stem, and Leaf Petioles Exports**  **for 2009 -**  **2010. (USDA NASS, 2010 Fr Nt 1**  **- 3, USDA ERS, FTS** 
**– 2007, USDA FATUS, 200**  **9 , 2010).**  **Exports, M etric Tons (MT)**  **. Commodity**  **200 9**  **(MT) 20**  **1 0 (MT)**  A sparagus , fresh 7,422 9,896 Celery , fresh 115,518 118,083 In 20 10 , there were over 3 9,896 MT of U.S. grown fresh asparagus were expo rted ( T able 18). Approximately 40 % o f the fresh asparagus were expo rted to Canada (3,944 MT), 37 % to Japan and 13 % to Switzerland. **Table 21**  **. U.S. Fresh Asparagus Exports 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 Product Partner UOM Qty Qty Qty Qty Asparagus, Fr Canada MT 4,18 4 5,39 1 3,94 7 3,94 4 Asparagus, Fr Japan MT 1,280 1,3 80 2,64 2 3,63433 2007 2008 2009 2010 Product Partner UOM Qty Qty Qty Qty Asparagus, Fr Switzerland MT 1,101 1,021 9 8 1,24 6 Asparagus, Fr Nether lands MT 3 1 126 21 2 18 5 Asparagus, Fr Germany MT 50 71 59 183 Asparagus, Fr Australia MT 63 144 5.3 15 9 Asparagus, Fr United Kingdom MT 112 46 105 15 5 Asparagus, Fr Singapore MT 13 8 6 123 118 Asparagus, Fr Hong Kong MT 6 10 15 74 Asparagus, Fr Mexico MT 63 3 9 2.8 50 Asparagus, Fr Spain MT 12 8.5 0.0 30 Asparagus, Fr France MT 52 38 0.7 27 Asparagus, Fr Italy MT 1 1 1 6 5 6 2 6 Asparagus, Fr China MT 0.0 43 51 2 2 Asparagus, Fr Belgium - Luxembourg MT 0.0 0.3 63 1 4 Asparagus, Fr Taiwan MT 105 103 10 9.5 Asparagus, Fr Korea, South MT 10 2.5 9 7.8 Asparagus, Fr Bahamas MT 3.4 3.0 2.2 7.3 Asparagus, Fr Brazil MT 1.3 3.9 0.0 3.9 Asparagus, Fr Barbados MT 0.0 0.0 0.0 0.8 Asparagus, Fr Rest of World MT 1.8 8 2 20.7 0.0 Grand Total MT 7,10 1 8,613 7,42 2 9, 89 6 In 2010, there were over 118,083 MT of U.S. grown fresh celery were expo rted ( T able 1 9 ). Approximately 8 0 % o f the fresh celery were expo rted to Canada ( 94,113 MT) , 4.8 % exported to Taiwan, and about 3.5 % expo rted to Japan, Singapore , Hong Kong, and Mexico . **Table 22**  **. U.S. Fresh Celery Exports 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 Product Part ner UOM Qty Qty Qty Qty Celery, Fr Canada MT 96,995 94,52 4 94,00 7 94,113 Celery, Fr Taiwan MT 6,518 6,45 8 7,963 5,682 Celery, Fr Japan MT 2,57 5 3,217 2,113 4,42 3 Celery, Fr Singapore MT 3,19 7 3,864 4,02 7 4,29 9 Celery, Fr Hong Kong MT 3,11 4 3,147 3,31 3 4,09 3 Celery, Fr Mexico MT 2,94 8 3,460 2,3 50 3,70 4 Celery, Fr Malaysia MT 1,454 912 1,64 8 1,586 Celery, Fr Philippines MT 0.0 72 18 69.0 Celery, Fr Ecuador MT 0.0 0.0 69.9 3 5 Celery, Fr Korea, South MT 0.0 0.0 0 . 0 22 Celery, Fr China MT 0.0 25 0.0 1 9 Celery, Fr Bahamas MT 28 19.8 1 4 12 Celery, Fr Norway MT 0.0 10.4 0.0 1034 2007 2008 2009 2010 Product Part ner UOM Qty Qty Qty Qty Celery, Fr Barbados MT 0.0 0.0 4.6 5.4 Celery, Fr Saudi Arabia MT 0.0 8. 1 0.0 4.6 Celery, Fr United Kingdom MT 21 4 0.0 0.0 4.0 Celery, Fr Netherlands Antilles MT 0.0 0.0 1.9 2 .1 Celery, Fr Honduras MT 0.0 0.0 0.0 0.2 Celery, Fr United Arab Emirates MT 559.1 156 0.0 0.0 Celery, Fr Australia MT 32.7 0.0 0.0 0.0 Celery, Fr Rest of World MT 172.7 178 20 0.0 Grand Total MT 117,806 116,05 2 115,548 118,083
**SPECIFIC CROP**  **PROD UCTION**  **AREAS OF**  **THE STALK,**  **STEM, AND**  **LEAF PETIOLE**  **V EGETABLES**  **( See**  **APPENDIX I**  **Figures 1** 
**– 3,**  **Maps of**  **the Asparagus, Celery and Rhubarb Acres form the USDA AGCensus, 2002).**  There is no specific crop production data in the U.S. for the following commoditi es: bamboo, edible burdock, cardoon, and celtuce. However, potential growing areas for the stalk, stem, and leaf petiole vegetables occur in the U.S. and established production areas in the world will be discussed below: **Agave:** Agave is produced Produc tion in U.S.: p rimarily Texas, Arizona, New Mexico, Nevada, Utah, and Southern California . Other production regions include Mexico, Central America, and northern South America . **Asparagus** : In the U.S. in 2005, 54,000 acres (21,852 hectares) total and 99 ,428 tons (90,200 tonnes) were produced. California is the primary producer with approximately 55,116 tons (50,000 tonnes) annually . Other States include Michigan, Washington, Oregon, New Jersey , and Utah. Other production regions in 2005 include China with 6,510,000 tons/5,906,000 tonnes and Peru with 227,109 tons/206,030 tonnes (See APPENDIX I , Figure 1. Map of the U.S. Asparagus Acres form the USDA AGCensus, 2002). **Bamboo shoots**  : Bamboo is grown in Hawaii, Puerto Rico, California, and Washington S tate. O ther production regions are throughout the tropics, much of Asia and the Pacific including India and China. **Burdock, edible, tops** :35 Edible burdock is both n aturalized and a common weed in North America, but it is cultivated as a root crop in Haw aii . O ther production regions include Japan, China, Java, parts of Europe . Most of the Europe production is for medicinal uses . **Cardoon** : Cardoon is rarely

grown in the U.S. but can be found in ethnic markets and gourmet stores. It is considered an invasive weed in California . It is more commonly produced in Europe, Japan, Brazil , Spain, and Iran. **Celery** :C e lery

production in the U.S. include 11,735 hectares (29,000 acres) producing 833,702 tonnes (919,000 tons) of fresh celery in 2007 (USDA 2008 , See Appendix I, Figure 2. Map of the U.S. Celery Acres form the USDA AGCensus, 2002). O ther temperate production regions in clude India. **Celery, Chinese** : Chinese celery

p roduction in the U.S. is difficult to determine as reports may combine Chinese ce lery

and stalk celery . Dr. Ken Shuler, Extension Agent Vegetables, University

o f FL , West Palm Beach indicates that Chinese celery i s presently grown in FL, CA, and southern TX, and should be well adapted to the MI c elery producing areas. The geographical distribution is the same as regular celery. Other production regions include China and Europe . **Celtuce:** There is no production in the U.S. but there is some cultivation in Florida . Other production regions include China and Egy pt . **Fennel, Florence** : Florence fennel is grown in California and Florida , and o ther production regions include Europe . **Ferns, edible** : Ferns are not as important economicall y as seed plants but have considerable importance in some societies. Some ferns are used for food, including the fiddleheads of bracken , Pteridium aquilinum , ostrich fern , Matteuccia struthiopteris , and cinnamon fern , Osmunda cinnamomea . Diplazium esculentum is also used by some tropical peoples as food. Tubers from the King Fern or para ( Ptisana salicina ) are a traditional food in New Zealand and the South Pacific . Fern tubers were used for food 30,000 ye ars ago in Europe. Fern tubers were used b y the Guanches t o make gofio in the Canary I slands .36

Licorice fern rhizomes were chewed b y the natives of the Pacific Northwest for their flavor . **Fuki:** F uki is grown as a home garden plant for mainly ornamental uses in the U.S. Other production regions include China, Japan, Korea, and Russia . **Kale, sea** : Sea kale has been naturalized on the West Coast of North America. Other production regions include being n ative along shores of Western Europe, the Baltic Sea, and the Black Sea . **Kohlrabi** : Kohlrabi is grown in many states of the U.S. including California, Oregon, Washington, New Jersey , and Florida . It is common to most of the world particularly Can ada, Mexico, W. Europe, China, the Mediterranean, India, and Hungary , and Germany . **Palm hearts** : The cabbage palm grows wild in Florida in great abundance but authorization to cut for palm hearts is required. Palmetto is native from North Carolina to F lorida , especiall y south Florida. The pe ach palm is cultivated in Hawaii. O ther production regions for h eart - of

-palm production in Brazil was 20,000 hectares (49,421 acres) in 2002; production in Bolivia was 3,000 hectares (7,413 acres); Costa Rica had 8 ,000 hectares (19,768 acres) in production in 2002, and production in Colombia was 1,000 hectares (2,471 acres). The total Neotropical production area of heart - of -palm is greater than 43,000 hectares (106,255 acres) . **Prickly pear, pads (Cactus)**  : Cactu s is grown in the U.S. in California, Arizona, Texas, and Hawaii ; grown widely in home gardens and widel y cultivated and naturalized in small commercial plantings in southwestern and southern U.S . Chile and Mexico supply most of the US imports; widely

cultivated and naturalized in South America including Brazil, Argentina, Chile, Colombia, Peru, Bolivia; Central America; S. Europe, the Mediterranean including Ital y, Sicil y, North Africa, Spain, Greece; Turkey, Jordan, I srael, Egy pt; Africa including South Africa, Ethiopia, Algeria, Morocco and Tunisia; Asia, Australia, New Zealand, the West Indies, and Micronesia . Approximately 100,000 hectares (247,105 acres) are used for fruit production in commercial plantations worldwide. Mexico, which is the greatest consumer of the fruit, produces approximately 400,000 tonnes (440,925 tons) fresh mass of fruit per ye ar on more than 70,000 hectares (172,974 acres). Mexico exports more than 2,000 tonnes (2,205 tons) of fruit annuall y, mostly to the U.S. Italy

(Sicily) is the37

second most important country for producing the fruit. Italy contains 3,500 hectares (8,649 acres) of intensively managed plantations that produce approximately 70,000 tonnes (77,162 tons) of fruit annually . An additional 10,000 plus hectares (2 4,711 acres) produce some fruit. Other countries including Argentina, Chile, South Africa, and Tunisia grow over 1,000 hectares (2,471 acres) for fruit production. Major production also occurs in Brazil, Colombia, Peru, Bolivia, Spain, Greece, Turkey , Jo rdan, Israel, Egy pt, Ethiopia, Algeria, Morocco, and the U.S. The plant is cultivated on over 1.6 million hectares (3,953,686 acres) for forage and fodder. Fruit yields vary and range from 4 tonnes (4.4 tons) of fruit fresh mass/year/hectare (non - irrigat ed, marginal regions) to 30 tonnes (33 tons) /year/hectare (intensive management). Opuntia engelmannii var. lindheimeri : naturalized in South Africa and Mexico including the Mojave, Sonora and Chihuahua deserts . **Rhubarb** : Rhubarb is grown in many stat es, particularl y Washington, Oregon, Michigan, California, Massachusetts, and Wisconsin (See Appendix I, Figure 2. Map of the U.S. Celery Acres form the USDA AGCensus, 2002). Other production regions include Canada, Europe, and China . **Udo** : Limited inf

ormation in the U .S. and o ther production regions include Japan and its surrounding regions . **Zuik**i Zuiki is c ommercially cultivated in Hawaii for local consumption and export to the continental U . S . Other production regions: include China, Laos, Vietn am, Indonesia, Malaysia , and Australia . **SPECIFIC INDIVIDUAL AND C**  **OMPARISON OF**  **CULTURAL PRACTICES OF THE**  **STALK, STEM, AND LEAF PETIOLE VEGETABLES :**  Specific cultural practices for the stalk, stem, and leaf petiole vegetables which include asparagus, ce lery, fennel, and kohlrabi will be discussed in this section. Also, a comparison of the stalk, stem, and leaf petiole vegetable planting depth, seeds/lb, seeds/100 ft row, and row spacing’s are shown in Table 2 3 and a listing of days to germinate, time pl anting to harvest, yi eld/plant and range of yi elds for each crop are shown in Table 2 4 , respectively . **Agave** :38

Many of the agave species are edible in some way and nearl y all are useful for fiber. Characteristically , the plant grows in a large rosette with long, tough and thick leaves that taper to a point, often have spines around the margins, and appear to spring directly out of the ground. The most commonly grown species for human consumption are A gave americana , A . angustifolia , and A. tequilana , b ut many others are eaten, either grown or collected from the wild. Size and other characteristics vary greatly by species, but some ty pes may have rosettes up to 4 m (13 ft) across with leaves nearl y 1.8 m (6 ft) in length. Agaves are monocarpic and grow for many ye ars before they flower a single time and then die. In some species, the flower stalk may reach up to 7.9 m (26 ft) in height, usually with large yellow or white flowers borne in a spike. In many species the root, thick central stem, and flower stalk are edible, although they must be well roasted first. The flowers are also edible in many species, and the seeds are occasionall y eaten as well. Care should be taken prior to use, as the juice of the leaves of some species can cause contact dermatitis and cut leaves and other parts of the plant should be handled only with gloves prior to being dried or cooked. Aside from its major use as a source of fiber, arguabl y the most famous usage of agave is for the sap of its flower stalk, which may be fermented in mescal or tequila (depending on the species used) or processed into agave “nectar”, a popular natural sweeter. Prior to consuming any part of a wild agave, care should be taken to ensure a positive species identification, as not all species are edible even after cooking and there is significant variation within each species . **Asparagus** : Asparagus is an herbaceous perennial, native to east - central Europe, but now widely cultivated and escaped throughout much of the temperate world. Asparagu s plants may

reach 1.5 m (4.9 ft) in height during the growing season and die back completely

after frost. The leaves are scale - like and reduced, with tiny modified stems growing needle - like from the axils, giving the entire plant a feathery appearance. The tiny flowers (4.5 - 6.5 mm/0.18 - 0.26 in long) are bell shaped and green to white. The plant grows new from a crown of rhizomes underneath the ground each spring. The asparagus “spears” are a highl y prized vegetable, and are really the very yo ung sh oots cut before leaves or branches have a chance to develop. Mature asparagus plants have feathery foliage referred to as ferns. There are three main kinds of asparagus: green (which is the most common in the U.S.), white (which is green asparagus that h as been blanched using mounded dirt or plastic to cover the growing stems), and purple (which is considered to have a sweeter and more delicate flavor than green). Asparagus is grown both commerciall y and in home gardens, and is economically important in several countries. Three methods are used to establish an asparagus bed: transplanting one ye ar old crowns, direct - seeding in the field, and transplanting 8 - 12 week old seedling plants. The underground portion consists of stems or rhizomes, and the edible aerial stems grow upward from them. Young "crowns" consisting of roots and rhizomes are grown from seed planted in beds and transplanted to the field. A considerable amount of labor, including irrigation and weed control, is required to establish the plants. They should be grown in a sandy loam soil to facilitate digging the crowns the following year for transplanting. Thus, one year of spear production is lost due to transplanting crowns. Due to the high cost of hy brid asparagus seed, some growers will germinate seed in flats39

in a greenhouse and grow these seedlings for 10 - 12 weeks before planting in the field. These seedlings are called "transplants." They can be transplanted to the field in the spring or in the fall if greenhouse space for growing seedlings is limited during the spring . A one - ye ar- old crown is the crown and fleshy root s ys tem of a one - ye ar- old plant grown from seed. Starting asparagus plantings with one - year- old crowns is still the easiest and most popular method used by Eas tern and Midwestern U.S. growers. Research has shown that using one - ye ar- old crowns is more economical and higher yi elding than using two - and three - year- old crowns. The transplants or crowns are spaced from 12 - 18 inches between plants in the row and 5 to 6 feet between rows. Fields with good care will produce for up to 15 years or longer. The tender, succulent aerial stems are cut for 2 to 3 months as they emerge in spring. Then cutting stops and they are allowed to grow to nourish the underground p art for the following year's crop. Cutting may

be deep in the soil with just the tip emerging for "white" or near the soil surface when spears are 6 to 8 inches high for green asparagus. All - male varieties are preferred, as males typically produce longer and yield better than female plants. A sparagus cannot be harvested during the ye ar of crown planting because it must be allowed to grow and develop a strong storage root sy stem. Using vigorous varieties, high - quality crowns, good management, and havi ng a long growing season to permit maximum fern growth, it is possible to harvest for 2 to 4 weeks the first ye ar after crown planting. The harvest season can be extended to 4 to 6 weeks the next year and to 6 to 8 weeks in subsequent ye ars. Buds on an a sparagus crown are arranged in a "dominant hierarchy" or "pecking order" system. The first bud to emerge as a spear is the largest in diameter. When a spear from a crown is harvested, it signals another bud on that crown to send up another spear. With e ach successive spear that is harvested, the spear diameter decreases because the lower- order buds are smaller and produce smaller diameter spears. The largest spears occur between the second and fifth week of harvest and decrease rapidly thereafter , and this is why asparagus harvesting should stop after a certain number of weeks to allow the crown to send up small diameter spears that will lignify and become ferns to manufacture carbohydrates to send down to the crowns for next year's crop. Spear diameter during the first year after crown planting will be smaller and possibly more difficult to market than the larger spears produced after the first harvest season. Because the length of harvest season will vary from ye ar to ye ar depending on air temperature , stopping the harvest when one - fourth to three - fourths of the spears have a diameter of less than 3/8 inch (about the diameter of a pencil) is a better guide than harvesting for a specified number of weeks. Over- harvesting will weaken the crown, reducing the amount of carbohydrates stored for the following ye ar, and will lead to further decline of the planting, putting plants under stress and making them more susceptible to insects and diseases. Asparagus spears can be cut or snapped to produce spears of marketable length, which is usuall y between 7 and 9 inches. Asparagus spears may be cut below the soil surface with a knife, or they may be hand - snapped above the soil surface. Cutting asparagus requires more labor, but increases yield 20 to 25 % becaus e spears are longer. However, cutting spears below the soil greatl y increases the chance of the knife injuring a bud or emerging spear on the same crown. When hand snapping, the spear usually breaks above the area containing fiber. In other words, the p ortion of the spear left in the field will be fibrous, while the harvested spear is tender and is all edible. The small stub left in the soil after snapping dries up and disintegrates.40

A new spear does not come up at that spot, but comes up from another bud that enlarges on another part of the crown. Snapped all - green asparagus has no trim - off waste and should command a higher price than cut asparagus with white butts. White (blanched) asparagus is produced in the absence of sunlight. It is commonly

grown in Asia and Europe. However, fresh white asparagus is rare even in major U.S. markets and supports a price structure of two to three times that of green asparagus. White asparagus is easil y grown as there is a consumer demand for it. The traditional growing method was to mound up soil over the plant row to an 8 to 10 inch height just before spears start to grow in the spring. Once the tip of the soil mound started to crack above the emerging spear, the asparagus knife was thrust into the mound, cutting the spear before it was exposed to light. This growing method is very labor intensive. When harvesting white asparagus, avoid exposing spears to light for periods longer than 15 minutes or they will turn green. After harvesting, spears are placed into opaque bags and storage is similar to green asparagus. **Bamboo shoots**  : Bamboo is a woody, perennial, evergreen grass found throughout much of Asia, the Pacific, and parts of Africa. A huge group with incredible variability ; some species grow over 3 0.5 m (100 ft) tall, while others remain relative small and shrub - like. All species have a woody, jointed stem and lanceolate, entire, alternate leaves. The stem is usually dark green and shiny , and the leaves light green to yellow green. The flowers are inconspicuous and small. The group ranges from tropical species which grow in jungles, to frost tolerant species which colonize the Himalayas. Bamboo is also the fastest growing plant in the world, with some species able to grow a total of 4 ft (121 cm) in a 24 - hour period, and have even been measured growing 3.3 ft (1 m) in the space of an hour. Many species are economically important, and most have shoots which are edible when young and which form an important part of many Asian diets. In addition, the seeds of several species are valued as a famine food. Bamboo c an be propagated by seed, sown at surface, but more commonly by rhizome division. Clumping bamboos are extremely productive. D. asper can produce 60 shoots a year, with 2 - 3 pounds of edible core on each shoot. Bamboo is cultivated in plantations with 400 plants /ha, 5 m row spacing’s and 6

– 8 m between clumps. The culms (stems) are often used in construction, and have a lifespan of 5 - 7 years. Culms for commercial use should be harve sted at the peak of growth, 3 - 5 years old . **Burdock, edible, tops** : Burdock is a hardy, biennial plant, reaching up to 6.6 ft (2 m) tall. Burdock grows thickly , and is much branching with large, alternating, cordiform leaves, which are borne on a long petiole and are hairy underneath. The clusters of prickl y purple flowers grow in terminal clusters on each branch. The fruit is an achene, which is surrounded by burrlike capitula, which sticks to the fur of animals for dispersal. It has a very long, thin, tapering taproot. The tops die down in the winter and new growth springs from the root. Burdock was much used as a vegetable in Europe during Medieval times, but has since fallen out of favor and its primarily cultivated and consumed in Japan in o ther parts of41

Asia. The root is the primary part valued, but the young stalks and leaves are also consumed, like asparagus and spinach. The peeled stem is also eaten . Burdock is p ropagation b y seed and often will self - sow as it tends to be weedy . For b est results, soak overnight and sow in seed tray , then transplant seedlings to field before taproot can develop. Space 10 - 23 cm (4 - 9 in) apart, or 5 - 7.6 cm (2 - 3 in) apart within rows spaced 30.5 cm (12 in) apart. It requires little care after planting, although mulching will keep the weeds down , and can be planted in earl y spring for harvest in fall, or in fall for spring or earl y summer harvest. Autumn planting should be done as late as possible to prevent bolting before winter . **Cardoon:** Cardoon is a prickl y perennial native to the Mediterranean , and is closel y related to globe artichoke. Growth is up to 1.8 m (6 ft) with large pinnate leaves bearing sharp spines. The thickened leaf petioles are eaten as a vegetable. Leaf stalks are bundl ed before harvest in order to blanch the petioles and make them more desirable . They are usually tied up before harvest to blanch the inner stems and thus reduce the bitterness, and they are nearl y always eaten cooked. The raw petioles are very bitter, but are eaten in some places, particularly after being marinated. The flower buds may be eaten much like artichokes. The root is edible and may be eaten like parsnip. Cardoon can be highl y invasive and is considered a weed in California and Australia . **Celery** :Celery

is grown for the thick, succulent leaf stalks or petioles the first year which are esteemed as salad and to a lesser extent as a cooked vegetable. Celery is a biennial plant, which produces vegetative growth (the edible stalks, or petiol es) during the first ye ar and seed stalks during the second year. The leaves rise from a crown at ground level. Leaf stems are up to 30 cm (1 ft) long, with the greatl y compound leaf blades extending an additional foot during growth. Plants are usuall y started in beds, but seed may be field sown in cool climates. Outer leaves develop first and to largest size, inner leaf stems are smaller and more succulent. Formerly most of the celery

was blanched by placing heavy paper or boards against each side of the rows to exclude most of the light. At present, green or non - blanched celery is mainly marketed. Outermost leaves, particularl y if the stems are very coarse or scarred, are frequentl y removed before packing. Plants must be grown rapidl y for most succulent and desirable quality . For seed production, celery

plants are exposed to cold, mainly by overwintering in mild climates. They

then develop the seed stalks, 0.6 - 0.9 m (2 - 3 ft) tall. Seeds are numerous in compound umbels. For seed production, c elery plants are exposed to cold, mainly by overwintering in mild climates, and then harvested b y pulling the plants, allowing them to dry , and then threshing. Itis harvested about 90 days after transplanting, but if the plant were left to grow for the s econd ye ar and were exposed to low temperatures, it would produce a longer stem and a seed head. Celery is a cool - season crop that grows best in temperatures under 65 degrees, but will tolerate a range of 45 to 75 - 80 degrees. Freezing temperatures and hot weather conditions should be avoided for optimum growing seasons. In CA, celery growing areas can produce up to 2.5 crops per acre42

per year. Planting and harvesting schedules are coordinated to provide a steady supply of fresh celery

throughout the ye ar with a peak in November for Thanksgiving. **Celery, Chinese:** Chinese celery

is a biennial plant, ty

pical grown as an annual. Closely resembles the wild celery , with thinner, hollow leafstalks and a more pungent flavor than European celery . Chinese ce lery

has a branching rather than bunching habit, which makes it easier to harvest individual leafstalks. The leaves are flat and lobed, with jagged edges, and the whole plant may

reach up to 1.2 ft (37 cm) in height. The stems may be dark green, ye llow, or pale green to white and are sometimes blanched by piling dirt around the base. Mainly grown for its strongl y aromatic leaves and stalks which are cut like parsley, the whole plant top is often chopped up for use. Rarely if ever eaten fresh, Chinese ce lery looks like the 'American' celery, except that its stalks are less compact (< 1/2 in. diam.), hollow, more in number, and range from 10 to 15 in. tall with the average height 10 inches. Celery stalks vary

in height from 6 to 15 inches, and are < 1 in. diameter. Chinese celery

is an important Chinese and Vietnamese vegetable that adds flavor to dishes such as soups and stir fries. The leaves themselves may be used as a culinary herb, and both the leaves and stalks can be dried for later use . Chinese celery can be planted indoors for up to 6 weeks until they grow to 3 to 4 in, and are then transplanted to the field in the spring when the danger of frost is over. Celery can also be planted indoors for up to 12 weeks before transplanting. Both ty pes o f celery

can also be seeded at a depth of 1/16 in. in July

or August and will take 10 to 21 days to germinate. Chinese celery is spaced at 4 to 6 in. apart in the row with 12 in. between rows, while regular celery is planted 5 to 10 in. apart and up to 24 in. between rows. Chinese celery matures from transplanting to harvest in < 90 days, while early maturing cultivars of regular celery matures in 90 days and can range up to 125 days for a late maturing cultivar. The stalks are harvested when they are < 14 in. tall, and regular celery can range from 15 to 24 in. tall. Both Chinese and American celery

stalks can be blanched by mounding soil around them to produce a bleached light green stalk. **Celtuce** : Celtuce is an annual cool season herbaceous plant, originating in Southern China. Celtuce is a variety of lettuce that does not form heads but instead has a lush, thick leaf growth that bears a resemblance to bolted lettuce. It has a thick stem or flower stalk which harvested before the plant flowers and is prized as a vegetable, particularl y in China. The stem is usually harvested at a length of around 5.9 - 7.9 in (15 - 20 cm) and a diameter of around 1.2 - 1.6 in (3 - 4 cm). The leaves are also edible, although old leaves may become bitter. Young le aves particularl y are used in salad mixes, although the leaves are considered much less desirable than the stem due to the milky sap that forms soon after it matures. The flavor of celtuce is said to be delicate and unique, and the texture is crisp and tender. The stem is edible raw, but is usually cooked or pickled before eating. The stem should be peeled before consumption . Even though it is a cool season crop, although can tolerate warmer conditions once established. Does not43

germinate well in heat (optimum germination temperature is 59 - 68 °F /15 - 20 °C). Except special summer cultivars, most celtuces are sensitive to bolting in hot summer. Shortage of water and fertilizer as well as big day- night temperature difference may contribute to premature bolting. Recommended planting density is 7.9 - 10.2 in (20 - 26 cm) between plants in a row. For commercial production, transplanting is recommended, although direct seeding is possible , and it is so mewhat frost tolerant . **Fennel, Florence** : This plant is an annual, native to Europe but is now grown in the U.S. The plant reaches 60 - 90 cm (2 - 3 ft). It is cultivated for the thickened and enlarged leaf bases. These make a bulb - like structure just above the ground, up to 7.6 - 10.2 cm (3 - 4 in) lo ng, and oval in cross section. By covering with soil, these are sometimes blanched. They have an aromatic and distinctive flavor, and are generally used as a boiled vegetable. The foliage is also used as an herb. All parts of the plant have an anise - like flavor. The seed - like fruits and root are occasionally used, and a tea may

be made from the leaves. It is h ardy

to zone 7 and is not frost tender. It p refers a dry , sunny position , and can inhibit the growth of some other species around it . **Fern, E dible**  : 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 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 person al consumption, or sold to markets and restaurants. They have a very

limited season, 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. Ferns are not as important economically as seed plants but have considerable importance in some societies. Some ferns are used for food, including the fiddleheads of bracken , Pteridium aquilinum , ostrich fern , Matteuccia struthiopteris , and cinnamon fern , Osmunda cinnamomea . Diplazium esculentum is also used by some tropical peoples as food. Tubers from the King Fern or para ( Ptisana salicina ) are a traditional food in New Zealand and the South Pacific . Fern tubers were used for food 30,000 ye ars ago in Europe. Fern tubers were used b y the Guanches to make gofio in the Canary I slands . Li corice fern rhizomes were chewed b y the natives of the Pacific Northwest for their flavor . **Fuki** :44 Fuki is a p erennial dioecious herb native to temperate eastern Asia. Tiny white, heavily scented flowers are borne in dense cory mbs atop a heavil y bracted scape, which appears in the spring before the leaves. The leaves are up to 2.6 ft (80 cm) across and borne on long, thick petioles which come out of a spreading rhizome in the ground and may cover large areas alongside rivers and in bogs. The petioles may reach up to 6.6 ft (2 m) and are valued as a vegetable, mainl y in Japan and China. The leaves can be up to 16 inches wide, held 3 - 4 feet high. The flower buds are also consumed, and occasionall y the flower stems . Full to partial shade; will wilt in full sun even when kept moist. Spreads rhizomatous and can become weedy if not contained , and is p ropagated b y seed . **Kale, Sea** : Sea kale is a large - leaved perennial about 3 ft (0.9 m) high and wide, native to the coasts of W estern Europe, the Baltic Sea and the Black Sea, and occasionally found in North America. Sea kale resembles large silvery gray cabbages. Nearl y all parts of the plant are edible, but the primary crop is the young shoots, which are eaten in the spring, like asparagus, and often blanched. The plant has floppy , blue green foliage, glabrous, and resembling true kale. The small, white, four-parted flowers are numerous, borne in loose heads in the spring, and are also edible. They are fragrant and flavorful. The fruit is a seed borne singl y in a globular pod. Sea kale grows wild in maritime climates and is highl y tolerant of salt and wind. It may be cultivated or gathered f rom the wild. The roots may be forced like Belgium endive and blanched. Shoots are harvested in 4 to 5 weeks at 6 - 9 inches . Plants may be grown from seed or from root cuttings, and usually are given a year to become firmly established before any harve sting. The second year and thereafter the young, etiolated shoots are harvested when 4 - 8 in (10 - 20 cm) high. Usually they are blanched by

covering the crown deepl y with soil, through which the yo ung shoots grow, or by otherwise darkening. The plant may produce for up to 10 ye ars. **Kohlrabi** : Kohlrabi is a cabbage relative, reaching about 2 ft (61 cm) tall and wide, known only in cultivation. It likely

originated in northern Europe, but it grown over much of the world including mountainous areas of the tropics. The leaves resemble those of turnips or collards and grow directly out of a bulbous, swollen part of the stem, for which it is grown. The flowers are yellow and cross - shaped and the tiny black seeds are born in sickle - shaped pods contain many seeds each. The enlarged stem is typically harvested when 2 - 4 in (5.1 - 10.2 cm) across, and is most sweet and tender when small. As the stem gets larger it becomes tougher and less desirable. Kohlrabi is extremely popular in parts of Europe, the Middl e East, India, and China, and although it is less common elsewhere, it is still grown on some scale and available in many parts of the world. Itis considered to be a versatile and highly underrated vegetable by

many gardeners, as it is eas y to grow, has a mild flavor, and is very nutritious. Although most kohlrabi is green in color, white and purple cultivars are not unusual . Plants are grown from seed, and must be grown rapidly for good quality s tems. It is fairl y tolerant of both heat and drought, and can tolerate temperatures down to 10 °F ( - 12.2 °C). .45

**Palm, hearts:** Palm hearts or heart of palm is a vegetable harvested from the growing bud of certain palm trees. Harvesting of the inner core kills the tree. Cultivated peach palm has supplanted wild harvested palms in most producing countries, except for Brazil, where Euterpe species predominant. Peach palms are self - suckering and produce multiple stems, up to 40 on a plant. Harvesting of these stems does not destroy the plant. The peach palm, Bactris gasipaes , known in Ecuador as “chontadure” and in Costa Rica as “palmito” is most widely used for canning. This palm is the only domesticated palm in tropical America. The Florida cabbage palm reaches a height of up to 90 feet at maturity, most are 10 - 20 feet tall, but it is the 8 - 10 feet palms that are cut for the heart or cabbage. The heart is the growing bud at the apex within and protected b y the stem. The palm offers three potential products: Palm heart, the tender leaves above the palm growing point that are wrapped within the tender sheath of an older leaf; Palm stem, the tender stem portion immediatel y below the growing point; and Palm leaf, the tender leaves above the palm heart that are not wrapped within the tender sheath of the ol der leaf; of which onl y the heart is currentl y commercialized. “All palms are propagated b y seed. Time to harvest is from 5 to 10 years. Most palm trees are cut down to harvest the heart. For peach palm, under orchard cultivation with about 2,000 plant s per acre, the palm is a multi - shoot palm with each clump yi elding a harvestable stem to 4 feet from the base up to the lowest petiole every 9 to 15 months and can weigh about 20 pounds. Each stem can produce 0.5 pound of edible palm heart and 1 poun d of edible stem. For heart of -palm crops, plants should be grown in high density (> 5,000 plants per hectare), high input stands, where standard spacing is 1 b y 2 meters (3 b y 7 feet). **Prickly, pear, pads (Cactus):**  Cactus ( Opuntia ficus
- indica ) is a larg e, segmented, branched, succulent, spiny shrub (cactus) that grows to a height of 2 to 5 meters (7 to 16 feet) and a width of 3 meters (10 feet). Roots are shallow and measure 10 to 20 centimeters (4 to 8 inches). A woody stem is formed from old pads or cladodes. Dull green to grey cladodes are large, flat, pad - like, succulent stem segments which are branched, leaf - like, oblong, ovate, or broadly obovate in shape, and 25 to 60 centimeters (10 to 24 inches) long by 20 to 40 centimeters (8 to 16 inches) wi de. Margins are entire. Cladodes can hold large amounts of water. New cladodes are produced in a single flush on the terminal cladodes in the spring. Cladodes contain areoles (similar to lateral buds) that are spaced a few centimeters apart and contain 1 to 6 white or yellowish spines (measuring 1 to 3 centimeters (0.4 to 1.2 inches) long) and glochids. Each cladode can contain a few hundred areoles. Each areole can produce one flower that occurs near the apex (perimeter) of a cladode. Yellow or oran ge flowers are solitary , large, cup - shaped, and range in size from 5 to 10 centimeters (2 to 4 inches) in diameter. Flowers open for onl y one day to limit water loss. Individual flowers contain both male and female reproductive organs, an inferior ovary that occurs beneath the perianth parts and spirallyarranged yellow stamens, 150 to 400 ovules, a thickened greenish style and a stigma. Flowers can be self

-pollinated. Most fruit is produced on 1 ye ar old cladodes at the top46

and periphery

of the plant. Each cladode can produce 4 to 20 fruit. Purple, red-purple, ye llow - orange, greenish - orange, greenish or red fruit is a berry that is pear - shaped, roundish, or barrel - shaped, and 4 to 10 centimeters (1.6 to 4 inches) long by 4 to 9 centimeters (1.6 to 3.5 inches) in diameter. The skin contains spines and glochids. The pulp is red, red -purple, yellow - orange, or greenish in color, fleshy , watery, and succulent. The flavor is sweet to slightl y acidic and resembles watermelon. Fruit contains 150 to 400 hard edible seeds that are similar in size and texture to those in grapes. Some countries regard the plant as an invasive noxious weed. O puntia engelmannii var. lindheimeri is a thicket - forming, heavy- bodied shrub (cactus) that can grow to a height of 0.9 to 3 meters (3 to 9 feet) and a width of 1.5 to 2.4 meters (5 to 8 feet). The trunk is cylindrical and can be erect to spreading. Cladodes (joints) are green to bluish green in color, obovate, subcircular, round, oval or orbicular in shape, as ymmetrical, flat, wax y, juicy , and 15 to 30 b y 12.5 to 25 centimeters (6 to 12 by 5 to 10 inches) in size. Tubercles are 3.8 to 6.4 centimeters (1.5 to 2.5 inches) apart. Cladodes contain dense tufts of minute yellow to brown barbed glochids (0.3 centimeter (0.1 inc h) long) and 1 to 6 translucent, yellow, creamy white, brown or black spines (up to 4 centimeters (1.6 inch) long) per areole. Some varieties are spineless. Red, yellow or orange flowers are bowl shaped, contain one pistil, many yellow stamens, many

greenish - yellow sepals, and measure 5 to 13 centimeters (2 to 5 inches) wide. Most flowers are crowded on the edge of the cladodes. Red to purple fruit (tuna) is variable in shape and size. The thick rind is covered with scattered tufts of glochids and smal l areoles. The skin is thin. Pulp is juicy . Fruit contain many seeds . Flowering occurs from the end of winter to summer. Fruiting occurs in the summer, but can be timed b y low wintertime temperatures, the application of fertilizers, or the removal of the spring flush of flower buds. Bud removal can lead to a second flowering and the production of fruit in November and December. Shade and gibberellic acid can inhibit flower- bud initiation. Flower opening to fruit maturity occurs in approximately

70 to 150 days. Fruit production occurs in 5 to 6 years from seed and 2 to 3 years from cuttings. Trees can bear fruit for 30 to 40 years. Propagation is by seed, tissue culture and cuttings. Cuttings are used in commercial practices. Stem segments (pads) with one to three cladodes are selected during late spring to earl y summer. Detached cladodes are dried for 1 to 3 weeks before planting to minimize fungal infections. The basal cladode should be planted upright, with 30 to 50 percent of its surface are a in the soil and spaced 30 to 40 centimeters (12 to 16 inches) apart. New roots will develop from the areoles in 2 weeks. No irrigation is required for establishment. Vegetative propagation can also be done with flower buds and fruit. For commercial p roduction, plants are planted in a rectangular grid or in rows oriented north south. Spacing for fruit production should be 3 by 4 meters (10 b y 13 feet) or 400 to 1,600 plants per hectare. Light irrigation and fertilization aids production. Pruning and shaping is used to facilitate movement of equipment between plants and fruit picking. Thinning of flower buds can produce larger fruit. Fruit ripening is favored by temperatures above 25 °C (77 °F). Temperatures below 15 °C (59 °F) delay fruit ripening and extend the harvest period. Fruit are harvested over a 2 to 6 week period that is accomplished b y multiple pickings. Fruit is harvested with gloved hands and knives just after the peel color changes from green to its final color. Fruit are harvested on the outer portions of the canopy . A small piece of the underl ying cladode is removed with the fruit to prolong fruit shelf life. During processing, the cladode is removed, a de -47

prickling machine removes the spines and sizes are sorted. Fruit can be stored for 2 to 6 weeks at temperatures near 5 °C (41 °F). Pads are harvested twice per ye ar. Commercially pricky

pear is the most important cactus species. Cactus f ruit is cultivated in more than 20 countries. **Rhubarb:** Rhubarb is a cool season perennial plant, known only in cultivation from ancient times and probabl y originating in China, that reaches up to 4.9 ft (1.5 m) in height when mature. It forms large fleshy rhizomes and large leaves with long, thick petioles, which are the edible portion. Rhizomes and the crown persist for many ye ars, and the leaves and petioles grow from the crown in earl y spring. L eaf blades (and roots), which are highl y, poisonous, are up to a foot or more in width and length. The leaves and roots can cause nausea, di zziness, convulsions and even death. The edible petioles are up to 18 in (45.7 cm) long, 1 - 2 in (2.5 - 5 cm) in diameter, generall y somewhat hemispherical in cross section, like celery . They are ribbed and range in color any where from a light pink to a bright, scarlet red and are highl y distinctive. Roots may be taken up and bedded in cellars or houses in winter, forcing growth in darkness to produce etiolated leaf - stems, which are much prized. Rhubarb is one of the earliest spring vegetables, and use d to be extremely popular in the U.S. and Europe. Although this is the primary species of rhubarb grown commercially , there are other species of wild and cultivated rhubarb which hy bridize readil y . It is p ropagation is by seed or division of rootstock. Sow seeds in autumn or divide in spring or autumn. Rhubarb may be produced in containers or in greenhouses, which typically yi eld an earlier crop with redder stems than field - grown rhubarb . **Udo** : Udo is large herbaceous perennial, native to Japan and China, reaching up to 1.8 m (6 ft) when mature. It is grown for its tender, etiolated spring shoots, somewhat like asparagus, onl y much longer, reaching up to 2 ft (61 cm) at market. The plant is a strong growing perennial, producing the edible shoots from the roots each spring. Only the yo ung shoot is edible; when the stem is older it becomes tough and hollow. It is grown primarily in Japan and to a limited extent by home gardeners in the U.S. The blanched stalks are mild in flavor and considered a de licacy in Japan, China, and in higher class restaurants . Udo is p ropagat ed by stem or root cuttings or by seed. In culture, the roots are established in beds or rows, like asparagus. As the young shoots start in spring, they are kept covered with soil f or complete blanching. The shoots harvested are up to 2 ft (61 cm) long and 1.5 in (3.8 cm) in diameter at the base. **Zuiki** : Zuiki is an aroid herbaceous perennial plant with a large rhizome and very large arrow head shaped leaves. The long pale green petioles extend from a thickened corm. This aroid is cultivated for its edible petioles (low oxalate content). The corms of this48

variety are not usually eaten. Itis p ropagated vegetatively by corms. Cultivated zuiki have less acridity

and require les s processing than wild forms . Comparisons of the stalk, stem, and leaf petiole planting depth, seeds/lb, seeds/100 ft row, and row spacing’s are shown in Table 2 3 and a listing of days to germinate, time planting to harvest, yield/plant and range of yi elds for each crop are shown in Table 21 , respectivel y. Planting depths range from 0.125 - 0.5 inches, and seed size is up to 1,500 seeds/100 ft row, and between row spacing’s are 18 - 24 inches for celery and kohlrabi and from 48

– 60 inches for asparagus , and between plant spacing in a row ranges 12

– 18 inches. Days to germination range to 8

– 25 days (Table 2 4 ). Average yields of celery for fresh market are 53 , 5 00 lb /acre while good yields are about 70 ,00 0 lb /acre. **Table 2**  **3 .**  **Stalk, Stem, and Leaf Petiole**  **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., 2009) .**  **Commodity Planting** 

**Depth (in**  **ches) 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**  Asparagus 0.5 - 1.0 12,800 4

– 5 60 plants or one oz 48

– 60

[12 - 18] Bamboo sh o ots 1.0 - 400 plants/ha , 6

– 8 o z seed/A gives 1 oz equals

10,000 plants 5 m

6

– 8 m Celery 0.125 960,000 0.5

– 0.75 200 plants 18 - 24 [6 - 12] Fennel , Florence 0.5 0.25 oz Kohlrabi 0.5 144,000 1/4 1,500 seeds 18 - 24 [15

– 18] *number of transplants. **Table 2**  **4 Fruiting Vegeta**  **ble Days to Germinate, Time Planting to Harvest, Yield/plant and Range of Yields**  **(Hessayon, 1997 , Cranberry, 1999,**  **Carolina Seed Co, 2006, Harris Seeds, 2007, Siegers Seed, 2010, Territorial Seed Co., 2009, Park**  **Seed, 2011, Markle, et al, 1995, USDA Agricu ltural Statistics, 2010). Days may vary**  **depending upon cultivar, growing area and climatic conditions.**49

**Commodity Approximate** 

**Days from Seeding to**  **Germination (days)**  **Planting**

**to Harvest**  **Approximate**

**Yield/plant Yield/100** 

**foot row Range of** 

**Yields** Asparagus 15 2 years 20

– 25 spears/mature plant One crown

yi elds 6

– 8 lb 1,500

–

4,000 lb /A Plants/A 4,800

– 8,700. Celery 12

– 25 90 - 125 days 12 lb/10 ft of

row 100

heads/100 ft row 69,100

–

70,800 lb /A . Average yi elds of celery for fresh market are 53 , 5 00 lb /acre while good yi elds are about 70 ,00 0 lb /acre. Yields of celery for processing are about 35 tons/acre. Fennel 120 days Kohlrabi 8 - 10 55

– 75 days 20 globe /10 ft 50 lb/ 100 ft row 12,000

–

16,000 lb/A . Rhubarb - 3

– 4 weeks in second ye ar of planting and 6

– 8 weeks as crowns become more mature. - - A yield of 1 2 ,000

– 20,000 lb/A is common at the first harvest

Ferns are not as important economicall y as seed plants but have considerable importance in some societies. Some ferns are used for food, including the fiddleheads of bracken , Pteridium aquilinum , ostrich fern , Matteuccia struthiopteris , and cinnamon fern ,50

Osmunda cinnamomea . Diplazium esculentum is also used by some tropical peoples as food. Tubers from the King Fern or para ( Ptisana salicina ) are a traditional food in New Z ealand and the South Pacific . Fern tubers were used for food 30,000 ye ars ago in Europe. Fern tubers were used b y the Gu anches to make gofio in the Canary I slands . Licorice fern rhizomes were chewed b y the natives of the Pacific Northwest for their flavor . For rhubarb, yi elds of rhubarb depend on the number of pickings, and the age and condition of the field. Inthe Pacific Northwest yields may range from 6 to 12 tons per acre for red varieties. A yield of 8 - 10 tons/acre is most common at the first har vest. Fields may

be harvested a second time with yi elds generall y reduced b y 50 percent from the first harvest. Green varieties tend to yi eld more. A well - maintained field may remain productive for 15 or more years. **WORKER ACTIVITIES (Partially Adapted**  **from USDA Crop Profiles (AK, AZ, CA, FL, GA,**  **MI, NJ,**  **SC, WA), and Agricultural Extension Publications). Asparagus**  : Asparagus worker practices can be seen from this chart of estimated costs to produce asparagus. **Practices Needed to Establish Asparagu**  **s (First Year) Input**  Soil preparation for planting (soil test, lime, plow, disk) Fertilizer (N,P,K) Asparagus crowns (6,000 @ $130.00 per 1,000) Planting labor (furrowing, planting, covering) Hand hoeing (if herbicide not labeled) (12 hours/week X 10 weeks X $5.00/hour) Insecticide, fungicide (5 sprays) Machinery

costs **Inputs for Asparagus (Second Year)**  Year 1 establishment cost Pre - emergence herbicide, 2 sprays Insecticide, fungicide, 6 sprays Harvesting and marketing (500 lbs@$0.30/lb.) (an average between direct marketing and wholesale marketing costs)51

**Practices Needed to Establish Asparagu**  **s (First Year) Input**  Machinery , fuel, lube, repairs

**Production** Asparagus spears (500 lbs) **Inputs for Asparagus (Third Year)**  Pre - emergence herbicide, 2 sprays Insecticide, fungicide, 6 sprays Harvesting and marketing (1,000 lbs @ $0.30/lb.) Machinery , fuel, lube, repairs

**Production** Asparagus spears (1,000 lbs) **Inputs for**  **Asparagus (Fourth Year)**  Pre - emergence herbicide, 2 sprays Insecticide, fungicide, 6 sprays Harvesting and marketing (2,00 0 lbs @ $0.30/lb.) Machinery , fuel, lube, repairs

**Production fourth year**  Asparagus spears (2,000 lbs) Asparagus varieties should be both high yi elding and disease resistant. Asparagus is a dioecious plant, meaning that there are both male and female plants. Generally , females produce larger spears than males, but the males produce greater numbers of smaller diameter spears. Only female plants produce berries. High yielding all male asparagus lines are most ty picall y used in commercial production. The main benefit from an all - male hybrid is that it doesn’t produce seed, which can later germinate and create a significant weed problem in the form of several volunteer asparagus seedlings. Asparagus spears produced from all male hy brids are usually

very uniform. For many ye ars, the most common varieties have been from the Washington series ( ‘ Mary ’ , ‘ Martha ’ , ‘ Waltham ’ ), developed by the USDA culture which are dioecious. However, several of the all - male hybrids developed in NJ. ‘Jersey Giant’, ‘Jersey Knight’, offer proven higher yields and increased rust resistance and tolerance to F usarium crown rot and are often the preferred choice Other all - male hybrid varieties released from the Jersey

series with excellent resistance to fusarium include ‘Jersey Jew el’, ‘Jersey

King’ (green spears with purple bracts), ‘Jersey General’, and ‘Jersey Titan’ (green spears with purple bracts). These have done well in Michigan and Canada. A newer all male hy

brids released from the University of Guelph called ‘Guelph Millenium’ has performed very well in Canada. ‘ Purple Passion ’ is a variety that52

produces attractive purple spears for an added twist. This unique variety could provide a niche market opportunity. Varieties from California have been bred for warm climates and do not possess the longevity or hardiness needed in Northern climates. One of the key attributes associated with California varieties has been their strong production potential during very

warm conditions and delaying the onset of fern development. However in northern climates, yield decline has often been observed in these varieties shortly after the establishment years. **Celery:** In AZ, celery

is a grown during the fall and the winter months. Most celery is transplanted in September and may continue through December. In CA, celery is grown ye ar- round. Prior to planting celery , the field is deeply tilled, disked , land planed, the beds are formed and then the field is pre - irrigated. A preplant herbicide may be applied prior to bed formation. If a prepl ant fungicide is utilized it is usually applied after bed formation but prior to planting. Most commercial celery is planted from greenhouse grown transplants as celery seed is very

difficult to germinate and is slow to establish. Transplants decrease th e field - growing period, provide uniformly sized plants and confer a competitive advantage over newl y em erging weeds. Celery transplants may

be either overhead irrigated or sub - irrigated b y soaking of seedling flats. Production of uniformly sized seedlings is also required for the efficient operation of the mechanized transplanting equipment. Greenhouse growers mow plant tops several times during the production cycle to produce such uniformity . This practice results in a stout 6" plant with a well developed root s ys tem. Under both field and greenhouse conditions excess foliar moisture encourages disease development. Therefore, overhead irrigation requires repeated fungicidal applications to maintain disease - free plants. Drip irrigation has proven to be a valuable alternative system that is increasing in use. Growers indicate drip irrigation significantly reduces disease incidence and a more uniform stand at harvest. Celery production demands relatively large amounts of fertilizers. After approximately 70 days in the greenhouse, celery

seedlings are transplanted onto double - rowed 40 - inch beds. The transplants are spaced 9 to 10 inches apart and, in CA, celery matures and is harvested 75 - 140 days later depending on season and weather. In AZ, celery is gro wn during the fall and winter months and requires 3 to 4 months (90 to 120 day s) to mature after transplanting. Harvesting begins in November and usually completed by

January , but may

continue through April. In CA, celery is a grown year - round. Option ce lery growth temperatures ranges from 30°F to 75°F in CA, and 40 to 70°F in AZ. Celery is grown on soil ty

pes range from a dry

loam to a sandy

loam with a pH of 7.5 - 8.0 (AZ). In Florida, c elery is grown on organic, muck soils. Proper s oil preparation is more important in celery than in most other crops. Celery, due to its shallow root sy stem, requires a steady and uniform supply of moisture. Transplants are immediatel y s prinkler- irrigated after planting followed b y drip, furrow or sprinkler irrigation during the rest of the season. C elery field are minimally

cultivated, i.e., once or twice in a season. Drip irrigation is usually used for celery production; furrow irrigation can be used, often with a small amount of fertilizer added to the furrow water.53 In CA, the Central and South Coastal growing regions account for 98.8% of California celery

production. In the southern portion of the region, seedlings are transplanted from earl y August through mid - April and the mature crops are harvested from Novemb er through mid - July . In the regions northern portion (i.e. the Santa Maria Valley in Santa Barbara County) ; seedlings are transplanted from late February through August, following a weather- driven celery- free period from approximately mid December to Febr

uary . Mature crops are harvested from late May to December**.** CA growers must follow a county government - mandated celery- free period from July 15 through August 4 as a defensive measure to control outbreaks of western celery mosaic virus. Greenhouse seedl ing operations also conform to a mandated 8 - consecutive day celery- free period every

year during growing of transplants for export to Monterey , Ventura, and Imperial Counties. Celery may be hand harvested or machine harvested, but that which is grown in O regon is hand harvested. Harvest when stalks are of sufficient size but before any pith has developed in the petioles. In some U.S. production areas, celery

is trimmed to produce "hearts" which are packaged 2 or 3 per package with the stalks that are trimmed off being used for processing. It is critical that harvested stalks be quickly

cooled. Celery may be hand harvested or machine harvested, but that which is grown in Oregon is hand harvested. Harvest when stalks are of sufficient size but before any pith has developed in the petioles. Insome U.S. production areas, celery is trimmed to produce "hearts" which are packaged 2 or 3 per package with the stalks that are trimmed off being used for processing. It is critical that harvested stalks be quickl y cooled. In general (for all growers and growing regions), celery production begins in greenhouses from healthy seeds, optimum soil ty pe and well - controlled irrigation. Good seedling production is an essential first step in celery production. C elery greenhouse seedlings are transplanted to the field, using mechanical transplanters and the mature crop is harvested by hand. Crews cut, trim, size, wash and pack the crop in the field. Outer petioles (stalks) are removed, the celery is trimmed to a unifo rm length, which is usually 14 or 15 inches (36 to 38 cm), and it is packed into cartons or crates. Celery that will be used as sticks, diced, or crescents may be machine harvested. It is taken to a packinghouse, where it is washed and processed. Ingeneral (for all growers and growing regions), celery production begins in greenhouses from healthy seeds, optimum soil ty pe and well controlled irrigation. Good seedling production is an essential first step in celery production. C elery

greenhouse seedlings are transplanted to the field, using mechanical transplanters and the mature crop is harvested b y hand. Crews cut, trim, size, wash and pack the crop in the field. Outer petioles (stalks) are removed, the celery is trimmed to a uniform length, which is us ually 14 or 15 inches (36 to 38 cm), and it is packed into cartons or crates. Celery

that will be used as sticks, diced, or crescents may be machine harvested. It is taken to a packinghouse, where it is washed and processed. In Michigan p roduction may e xceed 40 tons per acre with about 60% of MI celery packed for fresh market. About 25% of MI celery is processed for frozen food, soup, juice, or other products. About 15% of the crop is packed as hearts, using stalks that are too small for regular pack. Celery produces highest yields and best quality at temperatures of 60 to 80 degrees F. The MI, celery seed is sown in the greenhouse54

starting February

1 for transplanting in the field after April 1. After April 20, seedbeds can be established in the fiel d. The last seed is normally planted about June 1 for transplanting in mid - July. MIcelery production notes that spores of two common leaf blights of celery

( Cercospora and Septoria ) are carried on the seed . The seed is harvested b y hand as it matures, to obtain seed that is at a very uniform stage of maturity. The seed is then carefully sized to achieve an additional degree of uniformity . The soil in transplant beds is fumigated in the fall, when soil temperatures are above 50 degrees F, to kill insect s, nematodes, disease organisms and weeds. **Rhubarb** : Rhubarb in Oregon is all hand harvested. For processing, both ends of the petiole are trimmed so that no leaf tissue remains. For fresh market a small amount (1/4 inch) of leaf tissue is usually

le ft attached to the petiole and the basal end is not trimmed. Splitting of the petiole will be more serious if the entire leaf is removed. Stalks should not be pulled during the first year of growth. Stalk color is best after the field is 2 to 3 years ol d. In subsequent years, harvesting can be expected to start in March and to end in June. This will vary with management practices, with the variety being grown, and is somewhat driven by market demand. Plants should not be over-pulled at any time, as a certain amount of foliage is required for the development of the present crop as well as next ye ar's crop. A well - cared - for field will last for l0 - 15 years or longer. In the Willamette Valley , early

rhubarb is harvested for processing from April 25 to M ay 25. The prime harvest period is from April 25 to May 15. Late rhubarb is harvested from June 25 to July 25. The prime harvest period for late rhubarb is June 25 to July 7. **PEST PROBLEMS FOR THE STAL K** **, STEM, AND LEAF PETIOLE VEGETABLE CROPS**  : (Deve loped from USDA Crop Profiles from AZ, CA, FL, MD, MI , NC, NJ, OR, and USDA Agricultural Extension Bulletins, and Research Literature). There are several common pest problems that occur among the stalk, stem, and leaf petiole vegetable group. The most important pest problems associated with this group of commodities are plant diseases including postharvest diseases, as well as some insects and mites , and weed problems that reduce yield and quality . Weed s include annual grasses such as: crabgrass, barnyardgrass, foxtails; perennial grasses such as quackgrass, and Johnsongrass; and annual and perennial broadleaf weeds such as black nightshade, lambsquarter, pigweed, purslane, ragweed and velvetleaf. Weed control in asparagus is esp eciall y essential sinc e the most critical time in the life of an asparagus bed is the first two to three growing seasons, especially the period from mid - August until frost. Competition with weeds for light, nutrients, and moisture will greatly reduce vigor the following ye ar. A significant amount of food is stored in the crowns during the latter part of the growing season. Damage or early fern removal before frost during the first ye ar results in visibly

reduced fern height and vigor at the beginning of the following growing season .55 Examples of insect s are c utworms, a sparagus a phid, a sparagus b eetles, thrips, a sparagus f

ern , c aterpillar , b eet ar

my worm, and Japanese b eetles . Fusarium root rot, Phy tophthora c rown and spear rot, purple spot, a sparagus r ust , white m old (Sclero tinia ) and gray m old (

Botrytis ) . Various viruses affect the stalk , stem and leaf petiole vegetables such as celery. **Asparagus:** Several insect pests affect asparagus. D amaging insects include the asparagus beetle, spotted asparagus beetle, and asparagus aphid. The asparagus beetle is a common pest wherever asparagus is grown. Both adults and larvae feed on the plant . Inthe spring they feed on the spears and reduce the quality of the crop. In the summer they defoliate the ferns and reduce the food supply to the crowns, thus affecting future yields. Spotted asparagus beetle is also widespread but is more common in the Eastern United States . Natural predators include a chalcid wasp and lady beetle larvae. Asparagus aphid has spread across most of th e country , and has become a serious pest requiring extensive control , and causes bushy , stunted new growth called “witches broom.” The common and spotted asparagus beetle adults lay eggs perpendicularly

on the tips of asparagus spears, making them unmarketable. Harvesting on a timely basis and not letting spears become over mature are the best prevention measures. The common asparagus beetle can severel y damage asparagus in the fern stage. Itchews and strips off the green material on the fern stalks, c ausing dieback and reducing the amount of photosy nthesis taking place to provide carbohydrate storage in the roots for next year's crop. Spotted asparagus beetle larvae feed mainl y on the berries of the female plants. Growing male hy brids eliminates the problem . Asparagus is also a ffected by several diseases such as: Fusarium , which causes assorted crown and root rots and wilts, results in poor stands and yellowing and wilting of seedlings in new plantings. Inestablished plants, wilting of individual ferns occurs and the foliage turns yellow to tan. Diseased crowns will have a yellowish - red internal discoloration, and the major roots will be rotted. If F usarium does become serious, the field may have to be destroyed and not replanted to asparagus. Asparagus rust (Puccinia asparagi) can be a problem if the cultivars being grown are not rust - resistant. Rust can cause premature defoliation or death of the ferns, reducing yields and increasing the incidence of root or crown diseases. Needle blight ( Cercospora asparagi) has recently become a problem disease of newer hybrid asparagus cultivars . Like rust, needle blight is a defoliating disease prevalent during periods of high humidity or abundant rain and warm temperatures. Purple spot, a fungal diseas e that infects young spears of asparagus, is caused b y Stemphylium vesicarum. Infection causes sunken purple spots that reduce the value of the crop. Burying asparagus debris in the late fall or late winter significantly reduces the severity

of the disea se. Weed control is also very important in asparagus , controlling weeds is a serious challenge. Since asparagus is a perennial crop that increases in bed - width each year, cultivation for weeds “in the row” during spear harvest, and following harvest during fern production, is not possible. E limination of perennial weeds such as bermudagrass, quackgrass, Johnsongrass , and nutgrass prior to planting is especiall y critical. Annual56

weeds can be controlled through a combination of herbicides, cultural, mec hanical, and biological control techniques. To control winter annual weeds that have emerged in the field, cultivate at a shallow depth after the winter ferns (i.e., trash ferns from previous season) have been mowed or burned off. Following harvest the f ield should be disked or tilled again to eliminate weeds that have emerged since the last cultivation and to prepare the field for summer fern production . Cultivating between the rows with a high - clearance tractor and 3 -point hitch - mounted row cultivators will control the bulk of interrow weeds during the growing season During harvest of spears and during fern production, in - row cultivation opportunities are limited. Yet, these in - row weeds pose the greatest threat because weed competition with ferns int erferes with crown storage and reduces yi eld the following growing season. During fern production, alternative weed control options in the row include hand weeding, mulching, and/or the use of weeder geese. On large - scale operations, mulching can be mech anized using straw spreaders or forage wagons carrying green chop or shredded dry mulch. Cover crops are another useful tool in asparagus weed management. Dying mulch is a cover crop planted out of season. While growing it suppresses weeds; then it dies back out on its own without requiring the use of herbicides, mowing, or tillage. Winter rye planted in the spring has been used successfully in this manner in several agronomic and horticultural crops. White cutworms and the dark- sided cutworms can dama ge asparagus spears , and feed on the growing tip of the spear, but also feed readil y on the butts of previousl y harvested spears. Spears should be snapped as close to the ground as possible to discourage cutworm feeding on harvested spear butts . Asparagus rust is a fungus disease that attacks fern growth; reduc ing the amount of photosy nthesis and food translocated to the crown for next year's crop. P urple spot fungus (Stemphyllium vesicarium ) can sometimes cause small purple spots, often in great numb ers, on spears ready to be harvested. This fungus overwinters on plant debris and is a problem in reduced tillage sy stems . Cercospora blight is a very destructive fungus disease that can devastate asparagus in the south - central and southeastern U.S., espe cially where rainfall and humidity levels favor infection. The fungus overwinters on fern residues left on the soil, and spores produced on this debris infect ferns after harvest when conditions are favorable for infection. Favorable conditions include humidity of 95% or higher and average temperatures of 77 to 86 degrees F. S ymptoms first appear on lower portions of the ferns after row closure and periods of high humidity . Major pests of bamboo are weeds which interfere with spreading of its rhizomes. **Celery:** Insect pests of celery

include aphids, leafhoppers, carrot weevils, flea beetles, leafminers, armyworms and loopers. It is important to control leafhoppers, a common carrier of viruses. Celery is a poor competitor with weeds; therefore, effec tive weed control is necessary . Diseases of celery include damping - off, root rot, pink rot (Sclerotinia sclerotiorum), basal stalk lesions (Rhizoctonia), earl y blight ( Cercospora apii), late blight (Septoria apiicola ), bacterial blight ( Pseudomonas cichorii), western celery mosaic virus, cucumber mosaic virus (CMV), aster yellows, fusarium yellows57

( Fusarium oxysporum ), and nematodes. Soil samples should be taken to determine if nematode control is necessary . Pests of rhubarb include turnip aphids, flea beetles, root maggots and wireworm. Rutabagas are susceptible to clubroot, root knot, leaf spot, white rust, white spot, and anthracnose . Several pest problems of asparagus are common to rhubarb. Chinese celery share s pest problems common to other cel ery typ es such as aphids, leaf miners , celery

fly, spider mites, cabbage loopers, fungal diseases, nematode, and weed problems are also similar. **POLLINATION OF STALK, STEM, AND LEAF**  **PETIOLE 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 vegetable production. Pollination is the transfer of pollen from the male part of the flower to the female part of a flower. Pollination is less significance when they are growing vegetables for their foliage or roots. However, many leafy vegetable do not require pollination because the fruit ( seed bearing body) is not harvested. These include s tem vegetables (e.g. celery and rhubarb ) . Pollination becomes important when we grow vegetables for their seeds, fruit, or seed pods. Without pollination the seeds and fruit will not develop. Most plants have male and female flowers parts on the same flo wer and are easil y pollinated by wind or insects. Vegetables may

be grouped into four categories 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 from an unrelated plant such as cabbage and radish. The cross -pollinated vegetables in group 3 may either set seed from their own pollen (self

-pollinated) or from pollen received from another plant (cross pollinated). They

can be divided into two subgroups: ( a) vegetables pollinated by airborne pollen and (b ) vegetables pollinated b y insect - borne pollen . Celery is usually pollinated by

air borne pollen . 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 plant s furnish pollen and include asparagus and 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 a s an added enticement for these pollinating insects. Among insect pollinators, bees are especiall y efficient because they eat pollen and nectar58

exclusively, visit many

flowers of the same species during a single trip and have hairy bodies that easily

pick up pollen grains. The formation of seed in more complex plants depends on sexual reproduction in the flower. This process can be quite complex and is of fundamental interest to plant breeders. It is important that plantings be sufficiently separated when crossings are not wanted. Growers of v egetable plants for seed production have specific cultural practices that must be followed for the seed crop as well as isolation distance requirements for these crops. **COMPARISON OF HARVESTING, POSTHARVEST HANDL ING, RAW**  **AGRICULTURAL COMMODITY (RAC), EDIBLE PORTIONS, AND PROCESSED FOOD ITEMS FOR THE**  **STALK, STEM AND LEAF PETIOLE 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 mos t 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. Lo wering the internal temperature also helps to slow both the respiratio n 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 o r consumed. While harvesting too soon may result in only

a reduction in yield, harvesting too late can result in poor quality due to development of objectionable fiber and the conversion of sugars into starches. Fully- mature vegetables left on the plant also attract more disease and insect problems. The following T able 25 shows suggestions for determining the proper stage of maturity for harvesting many vegetables. **Table 25**  **. Suggested Harvest**  **Tim ing**  **for Various Stalk, Stem, and Leaf Petiole**  **Vegetab les**  **. (Adapted from Westerfield, R. 1999. CAES Publ. C935).**  **Leafy Vegetable**  **Part Eaten Optimum**  **Maturity Harvested** 

**Too Early Harvested** 

**Too Late** Celery Stem Plant stands 12" to 15" tall; medium thick Stem too

small . Seed stalk

formed; bitterness .59

**Leafy Vegetable**  **Part Eaten Optimum**  **Maturity Harvested** 

**Too Early Harvested** 

**Too Late** stem . Rhubarb Stem Stem 8" to 15" long is best . Small size;

immature . Fleshy stem

becomes fibrous . The maturity of each commodity in the proposed Stalk, stem, and leaf petiole group as well number of day s to harvest and number of harvests per season are listed in Table 26. **Table 26,**  **Detailed Maturity and Harvesting of Stalk, Stem, and**  **Leaf Petiole**  **Vegetable Crops .**  **Commodity Growing Season**  Agave Ty

pically spring, after any

where from 10 to 60 years of growth. Care should be taken prior to use, as the juice of the leaves of some species can cause contact dermatitis and cut leaves and other parts of the plant should be handled only with gloves prior to being dried or cooked. Asparagus Emergence of spears to harvest: About a week for green and purple

asparagus. Spears first emerge in earl y spring. Harvest continues for up to 90 days The tender, succulent aerial stems are cut for 2 to 3 months as they

emerge in spring. Then cutting stops and they are allowed to grow to nourish the underground part for the foll owing ye ar's crop. Cutting may be deep in the soil with just the tip emerging for "white" or near the soil surface when spears are 6 to 8 inches high for green asparagus. All - male varieties are preferred, as males ty picall y produce longer and yield better than female plants. Bamboo, shoots Shoots emerge in earl y s pring and can generally only be harvested for one month before the last shoot s are too tough to be edible. Culms take two years to mature. The culms have a lifespan of 5 - 7 years , and are ar e often used in construction . Burdock, edible, tops Can be planted in earl y spring for harvest in fall, or in fall for spring

or earl y summer harvest. Autumn planting should be done as late as possible to prevent bolting before winter. Two to four weeks for yo ung shoots and leaves. Mature roots can be harvested from about 21⁄2 to 10 months after seeding, depending on climate and size of root. Cardoon Takes 4 to 5 months to mature. Leaf stalks are bundled before

harvest in order to blanch the petioles and make them more desirable. Celery Seeding to field planting: 2 1⁄2 to 3 months; field planting to harvest, 3

to 4 months for fresh celery . For seed production, celery plants are exposed to cold, mainly

by overwintering in mild climates, and then harvested by

pulling the plants, allowing them to dry and then60

**Commodity Growing Season** 

threshing. Celery

may be hand harvested or machine harvested, but that which is grown in Oregon is hand harvested. Harvest when stalks are of sufficient size but before any pith has developed in the p etioles. In some U.S. production areas, celery is trimmed to produce "hearts" which are packaged 2 or 3 per package with the stalks that are trimmed off being used for processing. It is critical that harvested stalks be quickly

cooled for storage. Celery, Chinese Six weeks to first harvest. Stalks may be harvested individually or the whole top cut just above ground level so that regrowth can occur and harvests can continue for several months as long as the weather remains cool. Fennel, Florence About 3 months for edible leaf base harvest. 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. Thus far, f iddleheads 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. Fuki Flowers emerge early in spring and bloom for 2 - 3 weeks then leaves follow and are harvested. Kohlrabi Plants are grown from seed, and must be grown rapidly for good quality stem. Seeding to harvest is about 2 months. Palm hearts All palms are propagated by seed. Time to harvest is from 5 t o 10 ye ars. Most palm trees are cut down to harvest the heart. For peach palm, under orchard cultivation with about 2,000 plants per acre, the palm is a multi - shoot palm with each clump yi elding a harvestable stem to 4 feet from the base up to the lowest petiole every 9 to 15 months and can weigh about 20 pounds. Each stem can produce 0.5 pound of edible palm heart and 1 pound of edible stem. Palm hearts or heart of palm is a vegetable harvested from the growing bud of certain palm trees. Harvesting of the inner core kills the tree. The peach palm, Bactris gasipaes , known in Ecuador as “chontadure” and in Costa Rica as “palmito” is most widely used for canning. Prickly , pear, pads (Cactus) Flowering occurs from the end of winter to summer. Fruiting occurs

in the summer, but can be timed by low wintertime temperatures, the application of fertilizers, or the removal of the spring flush of flower buds. Bud removal can lead to a second flowering and the production of fruit in November and December. Shade and gibberellic acid can inhibit flower- bud initiation. Flower opening to fruit maturity occurs in approximately

70 to 150 day s. Fruit production occurs in 5 to 661

**Commodity Growing Season** 

ye ars from seed and 2 to 3 years from cuttings. Rhubarb Propagation is by seed or divis ion of rootstock. Sow seeds in autumn or divide in spring or autumn. Rhubarb may be produced in containers or in greenhouses, which ty picall y yi eld an earlier crop with redder stems than field - grown rhubarb. A stand of rhubarb is most productive beginning its third year and lasting through its sixth ye ar. S tart of spring growth to first harvest is a bout 3 - 4 weeks with a two h arvest cycles Udo Propagation is by stem or root cuttings or b y seed. In culture, the roots are established in beds or rows, l ike asparagus. As the young shoots start in spring, they are kept covered with soil for complete blanching. The shoots harvested are up to 2 ft (61 cm) long and 1.5 in (3.8 cm) in diameter at the base. The plant is a strong growing perennial, producing the edible shoots from the roots each spring. Season from growth start in spring to harvest varies from 2 to 4 weeks. Zuiki Propagated vegetativel y by corms. Cultivated aroids have less acridity and require less processing than wild forms. For a sparagus do not harvest asparagus the year of planting. Harvest for two weeks the second ye ar after planting and increase to 6

– 8 weeks as the planting matures. Stop harvesting b y June 15 if fern vigor was good the previous fall. Stop sooner if spear thickne ss drops. Prolonged cutting increases stress on the plant and can increase root and crown rot. If foliage diseases were severe or fern vigor was low the previous fall, stop harvesting 10 day s sooner than normal. Leave soil unrigged on young beds for the first 2 to 3 weeks of harvest. On old beds, and in fields where freezing of earl y emerged spears occurs frequentl y, begin ridging at start of harvest season. In areas where freeze damage to spears occurs frequently , mulch the beds with straw after herbi cide application to delay spear emergence. Remove spears from field promptly after cutting to maintain freshness and low fiber content. Approximate artichoke yields in California average 450 cartons, with good yields at 550 cartons/acre for established plantings. Select buds for size, compactness, and age. Harvest b y cutting stem 1 to 1.5 inches below base of the bud. All buds that are of suitable size should be removed. Old stems should be removed as soon as all buds have been harvested to allow new stems to grow. Celery may be hand harvested or machine harvested, but that which is grown in Oregon is hand harvested. Harvest when stalks are of sufficient size but before any pith has developed in the petioles. Insome U.S. production areas, celery is trimmed to produce "hearts" which are packaged 2 or 3 per package with the stalks that are trimmed off being used for processing. It is critical that harvested stalks be quickl y cooled. Celery should be harvested when the petioles (stalks) from the soi l line to the first node are at least 6 inches long. Plants must be compact and tight without excessive open space in the center of the stalk. The crop should be ready for harvest 85 to 120 day s after62

transplanting, depending on the variety. A block of celery with a single maturity

date should be no larger than can be harvested at one time so the celery can be harvested at peak quality. Quality of the crop will decline with time due to increased amount of pithiness, yellow leaves and seed stalks. Averag e yields are 25 to 35 tons per acre. Kohlrabi it i s very

important to harvest spring - sown kohlrabi when they are small. They will get larger than tennis balls in fair soil, but by this time they

are of very

poor quality . To get tender, sweet kohlrabi, pick them when they are less than 2 - 2.5 inches in diameter. Fall - grown kohlrabi is less likely to get woody

and may remain at good quality until Christmas when it is 4 - 5 inches in diameter. Yields of rhubarb depend on the number of pickings, and the age and condition of the field. Green varieties tend to yield more. A well - maintained field may remain productive for 15 or more ye ars. Rhubarb in Oregon is all hand harvested. For processing, both ends of the petiole are trimmed so that no leaf tis sue remains. For fresh market a small amount (1/4 inch) of leaf tissue is usually left attached to the petiole and the basal end is not trimmed. Splitting of the petiole will be more serious if the entire leaf is removed. S talks should not be pulled during the first year of growth. Stalk color is best after the field is 2 to 3 years old. In subsequent years, harvesting can be expected to start in March and to end in June. This will vary with management practices, with the variety being grown, and is som ewhat driven b y market demand. Plants should not be over-pulled at any

time, as a certain amount of foliage is required for the development of the present crop as well as next year's crop. A well - cared - for field will last for l0 - 15 ye ars or longer. **C om** **parison of the Raw Agricultural Commodities (RAC) and Processed Commodities for the**  **Proposed Stalk, Stem, and Leaf Petiole V egetable Group (see**  **Table s 27 and 28**  **).** The raw agricultural commodities (RAC) for the amended Leafy Vegetable Crop Group simil ar (Table 27 ) . There are no processed commodities or livestock feedstuffs for this proposed group. **Table 27**  **. Proposed Salk, Stem, and Leaf Petiole**  **Vegetable Group 40 CFR Vol. 58, No. 187, 9/29/1993, pp. 50888** 
**– 50893. Portion of Food Commodities Analy** **zed Pesticide Residues: Proposed Rule), and Table 1 Raw Agricultural and Processed**  **Commodities Derived from Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000).**  **Commodity Portion Analyzed (RAC) and/or** 

**Feedstuff (F) Processed Commodity**  **(PC) and /or Use as a**  **Feedstuff (F)** Proposed Stalk, Stem, and L eaf Petiole Vegetable Analyze the whole commodity after removal of obviously

decomposed or withered leaves. Rhubarb leaf stems None.63 only ; globe artichokes, flowerhead only ; celery

and asparagus, remove adhering soil. The proposed members of the Stalk, stem, and leaf petiole crop group 22 all have edible portions that are stalks, stems and or leaf petioles ( see Table 28). **Table 28. Description of the Stalk, Stem, and Leaf Petiole Commodities Parts Harvested and The Edible Portion.**  **Commodity Plant**  **Parts Utilized Description**  Agave Stalk, nectar Stalk consumed for the sweet pulp; nectar for tequila or sweetener. Asparagus Shoots Young shoots onl y. Burdock, edible, tops (leaves) Stems and shoots Young shoot eaten like asparagus, peeled stems eaten in Italy . Cardoon Petiole Existing member of crop group 4B. Celery Petiole Existing member of Leaf Petiole subgroup 4B. Celery , Chinese Petiole and leaves Existing member of Leaf Petiole subgroup 4B. Celtuce Stem and leaves Existing member of Leaf Petiole subgroup 4B. Fennel, Florence Petioles/leaf bases Existing member of Leaf Petiole subgroup 4B (also a member of herbs and spice group). Enlarged bulbous leaf base. Fern, edible Leaf front uncurled Uncurled leaf fronds are eaten, immature fronds are called “crosiers”. Fuki Petioles Leaves and leaf petioles eaten Kale, sea Shoots Shoots are similar to rhubarb. Knotweed Shoots Young shoots onl y. Invasive in U.S. but widely consumed in Asia. Also being developed as a source of resveratrol. Kohlrabi Swollen stem Young stems Prickly pear Stem Technicall y the "pad" is the stem and the prickles are the leaves. The fruit is the best known commodity but pads eaten in Mexico and known as "nopales" Rhubar b Petiole Existing member of Leaf Petiole crop subgroup 4B Swiss chard Petioles and leaves Existing member of Leaf Petiole subgroup 4B. Udo Shoots Shoots are similar to asparagus.64

**Commodity Plant**  **Parts Utilized Description**  Zuki Petiole **LIVESTOCK FEED ITEMS:** There are no significant animal feed items associated with the proposed Stalk, stem, and leaf petiole crop group ( Table 27 ). **CROP ROTATIONS FOR THE STALK, STEM, LEAF PETIOLE 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 land each year. Crop rotation benefit s vegetable crops in two ways: 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 year after ye ar 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 the 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. Soil borne diseases f rom fungi, bacteria, and viruses also can be hosted by specific plants as well. Removing host plants or alternating unrelated plants into the garden can break the cycle of pests and disease. Weed problems in vegetables may

also be reduced by

rotations, s ince 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 f rom 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 rotatio n 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 stalk, stem, and leaf petiole crops are l i sted in bold , and several of them are perennial crops and are no t rotated (Table 29 ). Celery is included in the same recommendations as the tomato family below. Asparagus, bamboo, cactus, and rhubarb are perennials and are not rotated on a ye arly basis. Planting asparagus into an old asparagus field may

also cause an alleleopathic response or suppression of growth of the new plants b y substances that are released from old root pieces. New hy brid varieties are65

somewhat tolerant to the fungus th an older varieties, and the growth of the hy brids is vigorous enough to yi eld well in spite of the presence of the disease. However, some growers have observed that waiting four ye ars is insufficient. Also, the eight major vegetable plant families and sp ecific notes on individual family crop rotations. First is the Brassica family :

• **Cabbage Family** (

Brassica, Cruciferae): Broccoli, Brussels sprouts, cabbage, cauliflower, Chinese cabbage, collards, cress, kale, kohlrabi, radishes, and turnips . Th ese 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 . • **Lettuce Family** ( Composite, Asteraceae): **Arti choke,**  globe , chicory , endive, lettuce. These are heavy feeders. Follow these crops with legumes . • **Beet Family** ( Chenopodiaceae): Beets, spinach, Swiss chard. These are heavy feeders. Rotate these crops with legumes or fallow . • **Squash Family** ( Cucurbitaceae): Cucumbers, melons, summer and winter squash, pumpkins, watermelon. These crops are heavy feeders. Plant these crops after members of the grass family . Follow these crops with legumes. • **Carrot Family** ( Umbelliferae): Carrots, **celery** , anise, coriander, dill, **fenne** l, 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. In MI, it is recommended that celery be rotated with other crops whenever poss ible to avoid a buildup of pests in the soil. Onions or potatoes are good rotation crops with few pests in common with celery . Corn or sudangrass should be included in the rotation every five ye ars. A winter cover crop of barley

or rye will reduce wind erosion and add active organic matter to the soil.

**• Tomato**  **Fa mily**  (Solanaceae Famil y) : 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. • **Legume or Bean Family** ( Leguminosae): Beans including snap bean, lima bean, vegetable so ybean, chickpea, cowpea, etc. These are light feeders. Plant these crops after a grain crop such as sweet corn. • **Grass Fa**  **mily (**  Graminac eae/Poaceae ): Sweet corn and popcorn. These are h e avy feeders. Plant these crops after a legume like alfalfa or a bean.66

The example s of crop rotation s in Figure 1 below includes all the other leafy vegetable crop families groups (Cabbage/Brassica, Lettuc e, and Carrot) equivalent to EPA Crop Groups 4 and 5 is grouped below. The rotation is a four year 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, Pl ot 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 others (Brassica 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 th ey grow in the same spot for several ye ars in a row and include: **Asparagus Cactus**  **Globe artichoke** Jerusalem artichoke **Rhubarb Figure 1**  **. Sample Four Year Crop Rotation Plan.** 6768

**T ABLE**  **29. DETERMINATION**  **OF STALK,**  **STEM, AND**  **LEAF PETIOLE**  **VEGETABLE COMMODITIES**  **WHO’S CULTURAL**  **PRACTICES DO**  **NOT NORMALLY INCLUDE**  **CROP ROTATIONS .**  **COMMODITY CROP** 

**ROTATED (Y/N) NOTES**  Artichoke, globe N All of the commercial production of globe artichokes is in California. The artichokes are maintained in perennial culture in the same fields for 5 to 10 ye ars.

Asparagus N Grown in the same field for < 20 ye ars. Takes two ye ars after planting to produce the first crop. Ideally , growers should wait at least four ye ars from plowing under an old asparagus planting until replanting it to asparagus, to give the roots time to decompose and also to reduce the population of soil borne Fusarium . Ina virgin soil (free of Fusarium), the expected life of an asparagus field (any variety) is 15 - 20 years. Growers feel that peak production occurs in the 6th or 7th ye ar, with the best production occurring during ye ars 7 - 12. There is a decline of production of about 5% per ye ar in the 10th ye ar and every

year thereafter. After the 15th year, the field may n o longer be economicall y profitable. Established asparagus growers recover their inve stment after the 5th ye ar and years 5 - 10 are their most profitable ye ars. Cactus N Grown in same areas for over 40 years. Rhubarb N Grown in the same field for 8 to 10 years. **COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE STALK, STEM,**  **AND LEAF PETI OLE**  **VEGETABLE COMMODITIES :**  Magness, Markle, and Compton in 1971 classified food and feed crops based on predicting the potential for pesticide residues based on exposure of the edible parts to69

applied pesticides, which led to the development of the crop groups. All the leafy vegetables commodities fit into two categories: Category VIand VII and are based on their potential exposure to pesticides. The majorities of the stalk, stem , and leaf petiole vegetables are in Category VIIwhich includes “vegetab les with edible parts, mainly leaves, full y exposed to pesticides applied during the growing season”. These include “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, celery , celtuce, Florence fennel, kohlrabi, and rhubarb. Since there is no crop group the current Leafy vegetable, except Brassica crop group 4 ha s been very

successful in establishing 43 tolerances for the crop group, and 13 for the leaf petiole subgroup 4B. The leaf petiole subgroup members will move from subgroup 4B to the proposed new Stalk, stem, and leaf petiole crop group. Based on existing tolerances in 40 CFR and the USDA FAS MRL database, a comparison of these tolerances for the representative commodities are listed in Tables 31 and 32 for the U.S. and Codex MRL’s. Comparison of asparagus U.S . tolerances and Codex tolerances show that i n the case of carbaryl, and methomyl they are the same and for azoxystrobin, dimethoate, malathion, and permethrin the tolerances are higher in the U.S. (Tables 31 and 32). U.S. tolerances for celery

in five cases are higher than Codex MRL(Table 32). Fo r kohlrabi the one pesticide (azoxystrobin) has a Codex MRL at a higher level (Table 30). Palm hearts have a tolerance on gl yphosate at 0.2 ppm (Table 31). Table 30 . Tolerances established on Proposed Stalk and Stem Vegetables for Asparagus, Celtuce, and Kohlrabi. (FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance) **Asparagus (ppm) Celtuce (ppm)**  **Kohlrabi (ppm)** Com pound US Codex US Codex US Codex 2,4 - D 5 -- -- -- -- -- Abamectin -- -- 0.1 -- -- -- Acetamiprid -- -- 3 -- 1.2 -- Acibenzolar - S - methyl -- -- 0.25 -- 1 -- Azoxystrobin 0.04 0.01 30 -- 3 5 Benoxacor 0.01 -- 0.01 -- 0.01 -- Bensulide -- -- 0.15 -- 0.15 -- Beta - cyfluthrin -- -- 6 -- 2.5 -- Bifenthrin -- -- 3 -- 0.6 -- Bos calid -- -- 45 -- 3 5 Buprofezin -- -- 35 -- 12 -- Captan -- -- 0.05 -- 0.05 -- Carbaryl 15 15 3 -- 10 -- Carfentrazone - ethyl -- -- 0.1 -- 0.1 --70 **Asparagus (ppm) Celtuce (ppm)**  **Kohlrabi (ppm)** Com pound US Codex US Codex US Codex Chlorantraniliprole 13 -- 13 -- 4 -- Chlorothalonil 0.1 -- -- -- 5 -- Chlorpyrifos 5 (regional) -- -- - - 1 -- Clethodim 1.7 -- 0.6 -- 3 -- Clopyralid 1 -- 2 -- Clothianidin -- -- 3 -- 1.9 -- Cryolite -- -- -- -- 7 -- Cyazofamid -- -- -- -- 1.2 -- Cyfluthrin -- -- 6 -- 2.5 -- Cymoxanil -- -- 6 -- -- -- Cy romazine -- -- 7 -- -- -- Cy permethrin -- - - -- -- 2 (1) Cy prodinil -- -- -- -- 1 -- Cy romazine -- -- -- -- 10 -- d - Phenothrin 0.01 -- 0.01 -- 0.01 -- DCPA -- -- -- -- 5 -- Diazinon -- -- -- -- 0.7 0.2 Dicamba 4 -- -- -- -- -- Difenoconazole -- -- -- -- 1.9 -- Dimethoate 0.15 (regional) 0.0 5 -- -- -- -- Dimethomorph -- -- 2 0.02 Dinotefuran -- -- 5 -- 1.4 -- Disulfoton 0.1 (regional) 0.02 -- -- -- -- Diuron 7 -- -- -- -- -- Table 30 . Tolerances established on Proposed Stalk and Stem Vegetables for Asparagus, Celtuce, and Kohlrabi. (FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance) **Asparagus (ppm) Celtuce (ppm)**  **Kohlrabi (ppm)** Compound US Codex US Codex US Codex Emamectin -- -- 0.1 -- 0.05 -- Esfenvalerate -- -- -- - - 2 (regiona l) -- Famoxadone -- -- 25 -- -- -- Fenamidone -- -- 60 -- 5 -- Fenhexamid 0.02 -- -- -- -- -- Fenpropathrin -- -- -- -- 3 -- Flonicamid -- -- 4 -- 1.5 -- Fluazifop -p -butyl 3 (regional) -- -- -- -- -- Fluazinam -- -- -- -- 0.01 --71 **Asparagus (ppm) Celtuce (ppm)**  **Kohlrabi (ppm)** Flubendiamide -- -- 11 -- 3 -- Fludioxonil -- -- 0.01 -- 2 -- Flumioxazin 0.02 -- 0.02 -- -- -- Fluopicolide -- -- 25 -- 5 -- Flutolanil -- -- -- -- 0.1 -- Fosetyl - Al 0.1 (regional) -- -- -- 60 -- Fluoxastrobin -- -- 4 -- -- -- Fosetyl - Al -- -- 100 -- -- -- Gamma Cyhalothrin -- -- -- -- 0.4 -- Glyphosate 0.5 -- 0.2 -- 0.2 -- Halosulfuron - methyl 0.8 -- -- -- -- -- Imidacloprid -- -- 6 -- 3.5 -- Indoxacarb -- -- 14 -- 12 -- Inorganic bromide 100 -- -- -- -- --- Lambda Cyhalothrin -- -- -- -- 0.4 -- L inuron 7 -- -- -- -- -- Malathion 8 1 8 -- 8 -- Mancozeb 0.1 (negligibl e residue) 0.1 -- -- -- -- Mandipropamid -- -- 20 -- 3 -- Maneb -- -- -- -- 10 -- Mesotrione 0.01 -- -- -- -- -- Metalaxyl 7 0.05 5 -- 0.1 -- Metaldehyde -- -- -- -- 2.5 -- Methomyl 2 2 -- -- 0.2 -- Methoxyfenozide -- -- 25 -- 7 -- Metribuzin 0.1 -- -- -- -- -- Myclobutanil 0.02 -- -- -- -- -- Table 30 . Tolerances established on Proposed Stalk and Stem Vegetables for Asparagus, Celtuce, and Kohlrabi. (FASonline: mrldataba se.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance) **Asparagus (ppm) Celtuce (ppm)**  **Kohlrabi (ppm)** Compound US Codex US Codex US Codex Napropamide 0.1 -- -- -- 0.1 -- Norflurazon 0.05 -- -- -- -- -- Novaluron -- -- -- -- 0.5 -- Paraquat dichloride 0.5 -- -- -- 0.05 -- Pendimethalin 0.15 -- -- -- 0.1 -- Pentachloronitrobenzene -- -- -- -- 0.1 -- Permethrin 2 1 5 -- -- -- Prometryn -- -- 0.5 -- -- --72 **Asparagus (ppm) Celtuce (ppm)**  **Kohlrabi (ppm)** Compound US Codex US Codex US Codex Propiconazole -- -- 5 -- -- -- Pymetrozine 0.04 -- 0.6 -- 0.5 -- Py raclostrobin -- -- 29 -- 5 -- Py ridalyl -- -- 20 -- 3.5 -- Py ridate -- -- -- -- 0.03 -- Py riproxyfen 2 -- 3 -- 0.7 -- S - metolachlor 0.1 -- 0.1 -- 0.6 -- Sethoxydim 4 -- 4 -- 5 -- Spinetoram 0.04 --- 8 -- 2 -- Spinosad 0.2 -- 8 -- 2 2 Spiromesifen -- -- 6 -- 2 -- Spirotetramat -- -- 9 -- 2.5 -- Sulfentrazone 0.15 -- -- -- 0.2 -- Tebuconazole 0.05 -- -- -- -- -- Tebufenozide -- -- 2 -- 5 -- Terbacil 0.4 -- -- -- -- -- Thiamethoxam -- -- 4 -- 4.5 -- Thiodicarb -- -- 35 -- -- -- Trifl oxystrobin 0.07 -- 3.5 -- -- -- Triflumizole -- -- -- -- 8 -- Trifluralin 0.05 -- -- -- 0.05 -- Zeta - cy permethrin -- -- 10 -- 2 1 Table 3 1. Tolerances established on Proposed Stalk and Stem Vegetables for Florence Fennel, Artichoke, and Palm Hearts. (FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance) **Fennel, Florence, Fresh Leaves and**  **Stalk (ppm) Artichoke (ppm)**  **Palm Heart (ppm)**  Com pound US Codex US Codex US Codex Abamectin 0.1 -- -- -- -- -- Acephate 10 -- -- -- -- -- Acetamiprid 3 -- -- -- -- -- Acibenzolar - S - methyl 0.25 -- -- -- -- -- Azoxystrobin 30 10 4 5 -- -- Benoxacor 0.01 -- -- -- -- -- Bensulide 0.15 -- -- -- -- -- Beta - cyfluthrin 6 -- -- -- -- -- Bifenthrin 3 -- 1 -- -- -- Boscalid 45 5 -- -- -- -- Buprofezin 35 -- -- -- -- -- Captan 0.05 -- -- -- -- -- Carbaryl 3 -- -- -- -- --73 **Fennel, Florence, Fresh Leaves and**  **Stalk (ppm) Artichoke (ppm)**  **Palm Heart (ppm)**  Carfentrazone - ethyl 0.1 -- -- -- 0.1 -- Chlorantraniliprole 13 -- 4 -- -- -- Chlorothalonil 15 -- -- -- -- -- Clethodim 0.6 -- 1.2 -- -- -- Clothianidin 3 -- -- -- -- -- Cyfluthrin 6 -- -- -- -- -- Cymoxanil 6 -- -- -- -- Cy romazine 7 -- -- -- -- -- d - Phenothrin 0.01 -- 0.01 -- -- -- Diazinon 0.7 (regional) -- -- -- -- -- Deltamethrin -- -- 0.5 -- -- -- Dicloran 15 -- -- -- Diflubenzuron -- -- 6 -- -- -- Dimethoate 2 -- -- -- -- -- Dinotefuran 5 -- -- -- -- -- Diuron -- -- 1 -- -- -- Emamectin 0.1 -- -- -- -- -- Endosulfan 8 -- -- -- -- -- Esfenvalerate -- -- 1 -- -- -- Famoxadone 25 -- -- -- -- -- Fenamidone 60 -- -- -- -- -- Flonicamid 4 -- -- -- -- -- Fluazifop -p -butyl -- -- -- -- -- -- Flubendiamide 11 -- -- -- -- -- Fludioxonil 0.01 -- -- -- -- -- Flumioxazin 0.02 -- -- -- -- -- Fluopicolide 25 -- -- -- -- -- Table 31. Tolerances established on Proposed S talk and Stem Vegetables for Florence Fennel, Artichoke, and Palm Hearts. (FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance) **Fennel, Florence, Fresh Leaves and**  **Stalk (ppm) Artichoke (ppm)**  **P alm** **Heart (ppm)** Com pound US Codex US Codex US Codex Fluoxastrobin 4 -- -- -- -- -- Fosetyl - Al 100 -- -- -- -- -- Glyphosate 0.2 -- 0.2 -- 0.2 -- Halosulfuron - methyl -- -- -- -- -- -- Imidacloprid 6 -- 2.5 -- -- -- Indoxacarb 14 -- -- -- -- -- Linuron 0.5 -- -- -- -- --74 **Fennel, Florence, Fresh Leaves and**  **Stalk (ppm) Artichoke (ppm)**  **P alm** **Heart (ppm)** (regional) Malathion 8 -- -- -- -- -- Mancozeb 5 -- -- -- -- -- Mandipropamid 20 -- -- -- -- -- Maneb 5 -- -- -- -- -- Mesotrione -- -- -- -- -- -- Metalaxyl 5 -- 0.05 -- -- -- Metaldehyde -- -- 0.07 -- -- -- Methamidophos 1 - - -- -- -- -- Methidathion -- -- 0.05 0.05 -- -- Methomyl 3 -- -- -- -- -- Methoxyfenozide 25 -- 3 -- -- -- Mevinphos 1 -- -- -- -- -- Myclobutanil -- -- 0.9 -- -- -- Naled 3 -- -- -- -- -- Napropamide -- -- -- -- -- -- Oxamyl 10 -- -- -- -- -- Oxyfluorfen -- -- 0.05 -- -- -- Paraquat dichloride -- -- 0.05 -- -- -- Pendimethalin -- -- 0.1 -- -- -- Permethrin 5 -- 5 -- -- -- Prometryn 0.5 -- -- -- -- -- Propiconazole 5 -- -- -- -- -- Propyzamide -- -- 0.01 -- -- -- Pymetrozine 0.6 -- -- -- -- -- Py raclostrobin 29 -- -- -- -- -- Py ridalyl 20 -- -- -- -- -- Py riproxyfen 3 -- 2 -- -- -- Quinoxyfen -- -- 1.4 -- -- -- S - metoachlor 0.1 -- -- -- -- -- Sethoxydim 4 -- 5 (regional) -- -- -- Spinetoram 8 -- 0.3 -- -- -- Spinosad 8 -- 0.3 -- -- -- Table 3 1. Tolerances established on Proposed Stalk and Stem Vegetables for Florence Fennel, Artichoke, and Palm Hearts. (FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance) **Fennel, Florenc e,**  **Fresh Leaves and Stalk (ppm)**  **Artichoke (ppm) Palm** **Heart (ppm)** Com pound US Codex US Codex US Codex Spiromesifen 6 -- -- -- -- -- Spirotetramat 9 -- -- -- -- --75

Streptomycin 0.25 -- -- -- -- -- Tebufenozide 2 -- -- -- -- -- Thiamethoxam 4 -- 0.45 -- -- -- Thiobencarb 0.2 (regional) -- -- -- -- -- Thiodicarb 35 -- -- -- -- -- Trifloxystrobin 3.5 -- -- -- -- -- Trifluralin 0.05 -- -- -- -- -- Zeta - cy permethrin 10 -- -- -- -- -- Zinc phosphide -- -- 0.01 (regional) -- -- -- Table 3 2. Toleranc es established on Proposed Leafy Petiole Vegetables for Celery , Cardoon, and Edible Burdock, Edible Tops. (FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance) **Celery (ppm )**  **Cardoon (ppm )**  **Burdoc k, Edible**  **Tops (ppm)** Com pound US Codex US Codex US Codex 2,4 - D -- -- -- -- 0.1 -- Abamectin 0.1 -- 0.1 -- -- -- Acephate 10 -- -- -- -- -- Acetamiprid 3 -- 3 -- -- -- Acibenzolar - S - methyl 0.25 -- 0.25 -- -- -- Azoxystrobin 30 5 30 -- 50 -- Benoxaco r 0.01 -- 0.01 -- -- -- Bensulide 0.15 -- 0.15 -- -- -- Beta - cyfluthrin 6 -- 6 -- -- -- Bifenthrin 3 -- 3 -- -- -- Boscalid 45 -- 45 -- -- -- Buprofezin 35 -- 35 -- -- -- Captan 0.05 -- 0.05 -- 0.05 -- Carbaryl 3 -- 3 -- 75 -- Carfentrazone - ethyl 0 .1 -- 0.1 -- 0.1 -- Chlorantraniliprole 13 (7) 13 -- -- -- Chlorothalonil 15 (10) -- -- -- -- Clethodim 0.6 -- 0.6 -- -- -- Clothianidin 3 -- 3 -- -- -- Cyfluthrin 6 -- 6 -- -- -- Cymoxanil 6 -- 6 -- -- -- Cy prodinil -- -- -- -- 10 -- Cy romazine 7 (4) 7 -- -- -- d - Phenothrin 0.01 -- 0.01 -- 0.01 -- Diazinon 0.7 (regional) -- -- -- -- -- Dicloran 15 -- -- -- -- -- Dimethoate 2 (0.5) -- -- -- -- Dinotefuran 5 -- 5 -- -- --76 **Celery (ppm )**  **Cardoon (ppm )**  **Burdoc k, Edible**  **Tops (ppm)** Com pound US Codex US Codex US Codex Emamectin 0.1 -- 0.1 -- -- -- Endosulfan 8 -- -- -- -- -- Famoxadone 25 -- 25 -- -- -- Fenamidone 60 -- 60 -- -- -- Flonicamid 4 -- 4 -- -- -- Flubendiamide 11 -- 11 -- -- -- Fludioxonil 0.01 -- 0.01 -- 30 -- Flumioxazin 0.02 -- 0.02 -- -- -- Fluopicolide 25 -- 25 -- 15 -- Fluoxastrobin 4 -- 4 -- -- -- Fosetyl - Al 100 -- 100 -- -- -- Glyphosate 0.2 -- 0.2 -- 0.2 -- Table 3 2. Tolerances established on Proposed Leaf Petiole Vegetables for Celery , Cardoon, and Edible Burdock, Edible Tops. (FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance) **Celery (ppm )**  **Cardoon (ppm )**  **Burdock, Edible Tops (ppm)**  Compound US Codex US Codex US Codex Imidacloprid 6 -- 6 -- 4 -- Indoxacarb 14 -- 14 -- -- -- Linuron 0.5 (regional) -- -- -- -- -- Malathion 8 -- 8 -- -- -- M ancozeb 5 -- -- -- Mandipropamid 20 20 20 -- -- -- Maneb 5 -- -- -- -- -- Metalaxyl 5 -- 5 -- 15 -- Methamidophos 1 -- -- -- -- -- Methomyl 3 -- -- -- -- -- Methoxyfenozide 25 15 25 -- 30 -- Mevinphos 1 -- -- -- -- -- Naled 3 -- -- -- -- -- Oxamyl 10 -- -- -- -- -- Permethrin 5 (2 5 -- -- -- Prometryn 0.5 -- 0.5 -- -- -- Propiconazole 5 -- 5 -- -- -- Pymetrozine 0.6 -- 0.6 -- -- -- Py raclostrobin 29 -- 29 -- 16 -- Py ridalyl 20 -- 20 -- -- -- Py riproxyfen 3 -- 3 -- 2 -- S - metolachlor 0.1 - - 0.1 -- -- -- Sethoxydim 4 -- 4 -- -- --77 **Celery (ppm )**  **Cardoon (ppm )**  **Burdock, Edible Tops (ppm)**  Compound US Codex US Codex US Codex Spinetoram 8 -- 8 -- 10 -- Spinosad 8 2 8 -- 10 -- Spiromesifen 6 -- 6 -- -- -- Spirotetramat 9 4 9 -- -- -- Streptomycin 0.25 -- -- -- -- -- Tebufenozide 2 -- 2 -- -- -- Thiamethoxam 4 -- 4 -- -- -- Thiob encarb 0.2 (regional) -- 35 -- -- -- Thiodicarb 35 -- -- -- -- -- Trifloxystrobin 3.5 1 3.5 -- -- -- Trifluralin 0.05 --- -- -- 0.05 -- Zeta - cy permethrin 10 -- 10 -- -- -- Table 33 . Tolerances established on Proposed Leaf Petiole Vegetables for Chin ese Celery and Rhubarb. (FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance) **Celery, Chinese (ppm) Rhubarb (ppm)**  Com pound US Codex US Codex Abamectin 0.1 -- 0.1 -- Acephate -- -- -- -- Acetamiprid 3 -- 3 -- Acibenzolar - S - methyl 0.25 -- 0.25 -- Azoxystrobin 30 70 30 -- Benoxacor 0.01 -- 0.01 -- Bensulide 0.15 -- 0.15 -- Beta - cyfluthrin 6 -- 6 -- Bifenthrin 3 -- 3 -- Boscalid 45 -- 45 -- Buprofezin 35 -- 35 -- Captan 0.05 -- 0.05 -- Carbaryl 3 -- 3 -- Carfentrazone - ethyl 0.1 -- 0.1 -- Chlorantraniliprole 13 -- 13 -- Chlorothalonil -- -- 4 -- Clethodim 0.6 -- 0.6 -- Clothianidin 3 -- 3 -- Cyfluthrin 6 -- 6 -- Cymoxanil 6 -- 6 -- Cy romazine 7 -- 7 -- d - Phenothrin 0.01 -- 0. 01 --78 **Celery, Chinese (ppm) Rhubarb (ppm)**  Diazinon -- -- -- -- Dichlobenil -- -- 0.06 -- Dicloran -- -- 10 -- Dimethoate -- -- -- -- Dinotefuran 5 -- 5 -- Emamectin 0.1 -- 0.1 -- Endosulfan -- -- -- -- Famoxadone 25 -- 25 -- Fenamidone 60 -- 60 -- Flonicamid 4 -- 4 -- Fluazifop -p -butyl -- -- 0.5 (regional) -- Flubendiamide 11 -- 11 -- Fludioxonil 0.01 -- 0.01 -- Flumioxazin 0.02 -- 0.02 -- Fluopicolide 25 -- 25 -- Table 33 . Tolerances established on Proposed Leaf Petiole Vegetables for Chinese Celery and Rhubarb. (FASonline : mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance) **Celery, Chinese (ppm) Rhubarb (ppm)**  Com pound US Codex US Codex Fluoxastrobin 4 -- 4 -- Fosetyl - Al 100 -- 100 -- Glyphosate 0.2 -- 0.2 -- Halosulfuron - methyl -- -- 0.05 -- Imidacloprid 6 -- 6 -- Indoxacarb 14 -- 14 -- Linuron -- -- 0.5 -- Malathion 8 -- 8 -- Mancozeb -- -- -- -- Mandipropamid 20 -- 20 -- Maneb -- -- -- -- Mesotrione -- -- 0.01 -- Metalaxyl 5 -- 5 -- Methamidophos -- -- - - -- Methomyl -- -- 0.2 -- Methoxyfenozide 25 -- 25 -- Mevinphos -- -- -- -- Naled -- -- -- -- Napropamide -- -- 0.1 --79 **Celery, Chinese (ppm) Rhubarb (ppm)**  Com pound US Codex US Codex Oxamyl -- -- -- -- Paraquat dichloride -- -- 0.05 -- Permethrin 5 -- 5 -- Prometryn 0.5 -- 0.5 -- Propiconazole 5 -- 5 -- Propyzamide -- -- 0.1 (regional) -- Pymetrozine 0.6 -- 0.6 -- Py raclostrobin 29 -- 29 -- Py ridalyl 20 -- 20 -- Py riproxyfen 3 -- 3 -- S - metoachlor 0.1 -- 0.1 -- Sethoxydim 4 -- 0.3 (regional) -- Spinetoram 8 -- 8 -- Spinosad 8 -- 8 -- Spiromesifen 6 -- 6 -- Spirotetramat 9 -- 9 -- Table 33 . Tolerances established on Proposed Leafy Petiole Vegetables for Chinese Celery and Rhubarb. (FASonline: mrldatabase.com; tolerances as of May 21, 2011; note that shading indicates a crop group tolerance) **C elery, Chinese**  **(ppm) Rhubarb (ppm)**  Com pound US Codex US Codex Streptomycin -- -- -- -- Tebufenozide 2 -- 2 -- Thiamethoxam 4 -- 4 -- Thiobencarb -- -- -- -- Thiodicarb 35 -- 35 -- Trifloxystrobin 3.5 -- 3.5 -- Trifluralin -- -- -- -- Zeta - cy perm ethrin 10 -- 10 -- A comparison of established tolerances on the proposed Stalk, stem, and leaf petiole crop group members also supports that residue levels will be similar between members of the proposed crop group (See Tables 30, 31, 32). Table 30 p resents comparative tolerances for proposed stalk and stem vegetables for asparagus, celtuce, and kohlrabi, Table 31 presents tolerances established on tolerances for proposed stalk and stem vegetables Florence fennel, artichoke, and palm hearts, while Tab le 32 presents tolerances established on L eaf petiole vegetables for celery , cardoon, and edible burdock,80

edible tops, and Table 33 presents tolerances for Leaf petiole vegetables for Chinese celery and rhubarb. Comparative tolerances for twenty pesticide s show that for eleven pesticides have the higher tolerances for celery than for asparagus, four tolerances are higher for asparagus, and s ix are at the same level. The proposed representative commodities (asparagus and celery) also cover over 99 % of the total Stalk, stem, and leaf petiole crop group commodity production in the U.S., and they also tend to be an equal or more conservative estimate of tolerances and potential residues. Having both asparagus and celery

will adequatel y help in the establishm ent of crop group tolerances. We expect that all proposed members of the proposed Stalk, stem, and leaf petiole vegetable crop group will have similar residue levels based on similarities of the raw agricultural commodities (RAC’s), cultural practices, and pest problems. **REQUIRED NUMBER OF CROP FIELD TRIALS FOR THE BRASSIA HEAD**  **AND STEM VEGETABLE 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 proposed Brassica head and stem crop group representative commodity has not changed significantly from the 1991 data used in the current field trial guidelines (EPA OPPTS 860.1500). 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 asparagus and celery may be reduced from 16 to 12, depending which field trial sampling scenario is followed (Table 3 4) . Also, the concept of dietary consumption will be reviewed sometime in the future as a guideline revision. **Table 3 4**  **. EPA Crop Production Regions**  **Suggested Distribution of the**  **Proposed Stalk, Stem, and Leaf Petiole Group Field**  **Trials** > **3 for Both the Representative**  **Commodities and other Commodities in the Crop Group based on Current EPA Guidelines (OPPTS 860.1500)**  Commodity Field

Trials # Region # 1 Region # 2 Region # 3 Region # 5 Region # 6 Region # 8 Region # 10 Region # 12 Asparagus * 8 1 2 3 2 Celery 8 2 1 5 Cabbage, Chinese 3 1 2 Total ** 12 or

16 1 1 ** 2 2 1 6 or 8** 1 ** * Asparagus and celery

are the proposed representative commodities for the Stalk, Stem, and Leaf Petiole Crop Group . ** Total for a Crop Group tolerance number of trials are reduced by 25 % for a crop group tolerance.81 Recently Canada has released a Regulatory Directive 2010 - 05 (Table 35) 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 3 5 . **Table 35**  **. 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 Asparagus 3 - 2 1 - Celery 5 - 2 - 3 - Rhubarb 2 1 - - - 1 The location of each commodity in the proposed Stalk, Stem, Petiole Crop Group is shown in Table 36. The most common EPA Crop Productions for this group are Regions 2, 3, 5, 6, 8, 190, and 12. Regions 3 and 13 represent Florida, Guam, and Hawaii. **Table 36.**  **EPA Crop Production Regions for the Proposed Stalk, Stem, Petiole Crop Group. [Representat** **ive Commodities (*) for the Crop Group.** **Commodity  ** 1** **2 3**  **4 5**  **6 7**  **8 9**  **10 11**  **12 13**  Agave X X X X X X X X Aloe vera X X X X X Asparagus * X X X X X X X X X X X X Bamboo shoots X X Burdock, edible, tops X Cardoon X X X Celery * X X X X Celery , Chinese X X X X X X X X X X Celtuce X X Florence Fennel X X Fern, edible X X X Fuki X X Kale, sea X X Kohlrabi X X X Palm hearts X X X Prickly pear, pads X X X X X X X X X Rhubarb X X X X X X Udo X Zuiki X * Proposed Representative commodities are Asparagus and Celery . ** Commodities that are not representative commodities have field trial regions generall y based on the USDA Plants Database, 2006.82

**CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND**  **EPA FOOD AND FEED COMMODITY VOCABULARY:**  See Table 3 7 Comparisons of Stalk, Stem, and L eaf Petiole Group 22 and Codex ( ) . (Data prepared b y Dr’s. Yuen - Shaung NG, Dr. Bernard A. Schneider, US EPA and Bill Barney , USDA IR - 4, 2007, 2011). Another important aspect of crop grouping is the harmonization effort with the Codex Classification of Foods and Animal Feeds. The proposed EPA crop group f or Stalk, Stem, and L eaf Petiole is very similar to the corresponding Codex Stalk and Stem Vegetables (Group 017) . The Codex Group 0 17 , Stalk and Stem Vegetables consist of ten commodities ( Table 3 7 ) . The U.S. has seventeen proposed commodities and twelv e are direct matches. There are six commodities proposed in the U.S. crop group not yet in Codex (agave, Chinese celery , edible fern, fuki, udo, and zuiki. Codex has witloof chicory sprouts (VS 469) that is not being proposed for the U.S. group since its cultural practices are much different than other members of the group. Witloof chicory is also called Belgium endive. A revision of the Codex Classification is underway with consideration to include adding new commodities, creating subgroups, and selecting representative commodities. We continue to note that the current Codex crop group does not have representative commodities. A revision of the Codex Classification is underway with consideration to include adding new commodities, creating subgroups, and selecting representative commodities. The IR- 4/EPA Crop Grouping Working Group and the International Crop Grouping Consulting Committee (ICGCC) are making every effort to cooperate with the Codex revision effort. The new Stalk, Stem, and L eaf Petiol e Vegetable Crop 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 Fee ds we would expect these changes to be considered as part of the Codex Stalk and Stem Vegetables Group in the harmonization effort that Bill Barney , USDA IR - 4 is coordinating with the Codex delegation. Therefore, this proposal will not only increase har monization with the Canadian and NAFTA crop grouping s ys tem, but it is compatible with the international system 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 3 7**  **. EPA/Codex**  **Stalk, Stem, and Petiole Vegetable Crop**  **Group C**  **om parison.**  **The Codex Group Name is “**  **Stalk and Stem Vegetables (Group 017, Code Number**  **VS 78).**  **”** (Based on Ng and Schneider, 20 11 ) 

### . **LETTER CODEX** 

**COMMODITY NUMBER**  **CODEX COMMODITY NAME**

**(* Proposed Commodity)** **PROPOSED EPA PREFER COMMODITY** 

**NAME**

- - - AGAVE VR 4547 GLOBE ARTICHOKE, SEE GROUP 017; ARTICHOKE GLOBE NOT INCLUDED

- - - ALOE VERA VS 620 ARTICHOKE, GLOBE NOT INCLUDED VS 621 ASPARAGUS ASPARAGUS VS 622 BAMBOO SHOOTS BAMBOO S HOOTS83

**LETTER CODEX** 

**COMMODITY NUMBER**  **CODEX COMMODITY NAME**

**(* Proposed Commodity)** **PROPOSED EPA PREFER COMMODITY** 

**NAME** VS 623 CARDOON CARDOON VS 624 CELERY CELERY VS 4595 CELERY LEAVES (SEE GROUP 027 HERBS) NONE CELERY INCLUDES LEAF AND STALKS

- - - CELERY, CHINESE VS 625 CELTUCE CELTUCE VA 380 FENNEL, BULB FENNEL, FLORENCE, STALK VA 4163 FENNEL, SW EET, SEE F ENNEL, ROMAN FENNEL, FLORENCE, STALK

- - - FERN, EDIBLE

- - - FUKI FI 356 PRICKLY PEAR PRICKLY PEAR, PADS FI 4133 INDIAN FIG, SEE PRICKLY PEAR PRICKLY PEAR, PADS VB 405 KOHLRABI KOHLRAB VS 626 PALM HEARTS PALM HEARTS VS 627 RHUBARB RHUBARB VL 499 SEA KALE KALE, SEA VS 78 STALK AND STEM VEGETABLES S TALK, STEM, and LEAFY VEGETABLE GROUP

- - - UDO VS 469 WITLOOF CHICORY (SPROUTS) NOT INCLUDED

- - - ZU I KI **PREPARATION, FOOD FORMS, COOKING METHODS, SPECIFIC USES, MEDICINAL USES, FRUIT YIELDS, AND**  **MARKETING STANDARDS FOR PROPOSED MEMBERS OF THE**  **STALK, STEM, AND LEAF PETIOLE VEGETABLE GROUP:**  The members of this proposed crop group have similar food preparations, uses, and all are consumed fresh or consumed raw or cooked from frozen in various rec ipes including salads, soups, stews, stir fried, steamed, microwaved, roasted, baked, and boiled. Food forms include raw, cooked, boiled, blanched, steamed, and shredded. Detailed preparation and cooking methods and specific uses for the Stalk, stem, and leaf vegetable crop group are listed in Table 3 7 . Agave can be used as nectar or sugar s yrup substitute or for making tequila. Bamboo shoots can be pickled or fermented. Rhubarb is commonly

used to make pies and as a food thickener in pie ingredients. There are also ornamental uses for some of these crops such as agave. **Table 38**  **. Preparation , Cooking Methods and Specific Uses**  **for the Stalk, Stem, and**  **Leaf Petiole Vegetable Commodities:**  **Commodity Preparation for Cooking and Specific Uses**  Agave The f lower stalk may be cut, usually prior to full bloom, and roasted and eaten as a vegetable. The central stem with root attached (known as the heart) is also roasted prior to eating. A traditional method is to remove the leaves, dig a pit around the plant, fill it with coals, and slow -roast it for many hours before digging it up and eating it. The flowers may be boiled and are often served with eggs for breakfast. The sweet sap from the flower stalk may be fermented to produce pulque, mezcal, or tequila ( depending on84

**Commodity Preparation for Cooking and Specific Uses** 

the species of origin and type of processing) or processed into agave nectar which is used as a home and commercial sweetener. The juice of some species, extracted by cutting the bud in the center of the rosette to form a basin in which the s ap collects, may be consumed fresh and is known as aguamiel Used as a l iquor, medicinal, fiber, food thickener, stem vegetable, root vegetable, sweetener, soap making, housing, musical instruments, ornamental, needles and pins for sewing Asparagus Asparagus should be used as soon as possible after being cut. The white

variety must be peeled before use, as it develops a tough and bitter skin during the blanching process. Asparagus can be prepared in nearly any manner and is often boiled, fried, made into soups and stews, cooked and used in salads, roasted, microwaved, and stir - fried. Asparagus is also often canned. It has a very short cooking time, and long cooking should be avoided to prevent the breakdown of flavor and texture . Bamboo, shoots Young s hoots are usually cooked, although some species can be eaten fresh.

Other species contain toxins and need to be cooked with several changes of water before they are safe to eat. It is important to properly identify the species of bamboo before cooking is attempted. The shoots are used in stirfries, soups, curries, and stews as a vegetable. They may also be pickled or fermented and used as a condiment. The sap of the young stalks may be made into a wine or a soft drink. The pith of very young stalks may also be pickled. The seeds are pickled, candied, or used for making beer Vegetable, condiment, liquor, beverage, tea, animal fodder, ornamental, barrier, building material, cloth, paper, household utensils, flooring, furniture, roofing, tools, shoes, rope, packing material, charcoal production, musical instruments, containers, medicinal uses. Burdock, edible, tops The root is the primary part valued, but the young stalks and leaves are also

consumed, like asparagus and spinach. The peeled stem is also eaten . Very young roots may be eaten raw, but older roots are more often peeled and cooked. May be steamed, boiled, or fried and used as a typical root vegetable. The root may also be cut into strips and dried for later use. The root is used to produce a sweetener suitable for use by diabetics, and is used to make a popular soft drink in the UK. Roots have a mild flavor when young, which grows stronger as the plant ages. If the root has a bitter flavor, soaking before use is recommended. The young le aves may be eaten raw or cooked, like spinach, and have a mucilaginous texture when cooked. The young stalks and branches are also eaten raw or cooked, preferably after peeling. The petioles are used as a substitute for cardoon, and the flower stalks are peeled for the white pith inside, which is tender and delicate, and usually steamed or boiled and served like asparagus. The seeds can be sprouted and eaten like bean sprouts or pressed to produce an edible drying oil . Cardoon The thickened leaf petiole s are eaten as a vegetable. They are usually tied

up before harvest to blanch the inner stems and thus reduce the bitterness, and they are nearly always eaten cooked. The raw petioles are very bitter, but are eaten in some places, particularly after being marinated. The flower buds may be eaten much like artichokes. Cardoon is much less popular today as a vefgetable but remains a common vegetable in Spain and Italy, as well as some cultivation in Asia and South America. In addition to its use85

**Commodity Preparation for Cooking and Specific Uses** 

as a vege table, cardoon is a source of vegetable rennet used to make vegetarian and vegan cheeses. Celery As vegetable celery stalks are used whole or chopped for use in dishes such

as soups or stews. Celery seed is dried and used whole as a spice vegetable, sea soning, or in salads . Celery , Chinese The stems may be dark green, yellow, or pale green to white and are

sometimes blanched by piling dirt around the base. Mainly grown for its strongly aromatic leaves and stalks which are cut like parsley, the whole pl ant top is often chopped up for use. Rarely if ever eaten fresh, Chinese celery is an important Chinese and Vietnamese vegetable that adds flavor to dishes such as soups and stir fries. The leaves themselves may be used as a culinary herb, and both the l eaves and stalks can be dried for later use Boiled or used as a potherb . Both Chinese celery and American celery are grown for their edible stalks and leaves. The leaves and stalks are cut, chopped and cooked in soups and stews for flavoring. Leaves may be dried for use as an herb and use in soups. The Chinese use more American celery

for cooking, since it has a milder taste and is tenderer . The Chinese celery

has a more aromatic smell and stronger flavor than America n celery . Both are stir- fried or use fresh in salads. Fennel, Florence Young leaves particularly are used in salad mixes, although the leaves are

considered much less desirable than the stem due to the milky sap that forms soon after it matures. The flavor of celtuce is said to be delic ate and unique, and the texture is crisp and tender. The stem is edible raw, but is usually cooked or pickled before eating. The stem should be peeled before consumption. Before going to market the lower leaves are usually removed leaving only the stem and a plume of young leaves at the top. The leaves and stem are separated and the leaves may be used fresh or cooked. The stem is usually peeled and may be eaten raw, but is more frequently chopped up and cooked by boiling or stir - frying. However, the va st maj ority of the celtuce grown in China is pickled and sold commercially Vegetable, salad ingredient, pickling, and medicinal uses. Most parts of the plant are used fresh; eaten raw or cooked. Fern, edible Immature fronds, called crosiers, buckhorns or fiddleheads are used in soups

or boiled and served on toast. They are also pickled. Fuki The main part of the plant consumed is the long petiole, which is cooked

much like rhubarb. It can be boiled, pickled, or preserved in miso. After boiling it can be baked, or used in winter soups. In Japan, it is traditionally salted and soaked in water before cooking to remove the “harshness”, or some of the bitter flavor. The flower buds may be eaten green with miso, or boiled in soy sauce Vegetable, medicinal, ornamental, ground cover, as umbrellas for children . Kale, sea Young shoots may be used like asparagus, usually cooked but sometimes

used fresh in salads. They are most often steamed and if not overcooked they will retain a pleasant crispness. The root is also edible and can be roasted and eaten as a vegetable. It is rich in starch and sugar. The flower buds and heads are also cooked and eaten somewhat like broccoli, and are said to have a sweet flavor. The mature leaves can also be eaten, much like collards, although they can be tough and somewhat bitter Stalk vegetable, like asparagus. Salads; leaves sometimes as potherb. Edible flower heads86

**Commodity Preparation for Cooking and Specific Uses** 

like broccoli Kohlrabi Although the primary crop is actually the swollen, bulbous, stem which

grows above ground, it is prepared much like a root vegetable and is sometimes referred as such. The stems are typically peeled before use, although this may not be necessary for very small ones. It may be sliced and used fresh as a snack or appetizer with dip or a smear, grated and used in salads, either fresh or after being briefly blanched to sweeten it. It can be boiled, baked, fried, or steamed and may be cooked quickly to retain its crispness or slow roasted to obtain a softer texture. It is used in vegetable s dishes, soups, casseroles, and stir - fries. The leaves may also be eaten and can be prepared much like kale or collards, but the tough petioles and midribs should be removed and the flavor is not as desirable as other leaf crops. They should be blanche d before consumption and may be tough. Very young leaves from thinning of kohlrabi plantings may be used as salad greens . Palm hearts Heart of palm is typically eaten in salads . The center core or cabbage of the

plant is edible and creamy white. The edible part consists of the base of the young developing fronds or tender leaves from the meristem before they expand and green. Also the young unfolding leaves or fronds of Arenga (sugar palms) are used as a green vegetable. The fruit (drupe) of the saw p almetto is edible, recently, dried and used as a pharmaceutical extract . Prickly , pear, pads (Cactus) Most pulp is consumed fresh after chilling. Care must be taken to remove

the spines and glochids (fine spines). Glochids are usually removed by mechani cal brushing. Pulp can be removed by gripping the fruit on the two ends and cutting out the pulp, which is the size of a golf ball. Lime or lemon juice can add flavor to fresh fruit. Pulp can be dried or cooked and made into jelly, candy and preserves; pulp is used in ice cream, milkshakes, fruit salads, compotes, sorbets, puree, jams, marmalades, wines, and soft drinks. Pulp is also added to some Indian and Mexican savory dishes. Flowers are sometimes consumed raw. Seeds are swallowed whole while eating the fruit or consumed after drying, roasting, or grinding. Immature young stems (pads or nopales) are consumed as vegetables (cooked and used like French beans) or pickles. Spineless varieties can be entirely free of the large visible spines, but still have glochids. Opuntia engelmannii var. lindheimeri fruit are consumed raw. Fruit can be processed into preserves, syrups, fermented juice, tuna cheese, and tea . Rhubarb Rhubarb stems are often peeled and/or de - stringed prior to use, although

whether this is done may depend on the individual stalk and the preference of the cook. Acidity varies greatly by individual plant. Care should be taken to remove all traces of the leaves before eaten. Rhubarb is almost always cooked before consumption (although sometimes eaten fresh with sugar), usually boiled until soft (45 minutes to an hour or more). It is most often paired with fruit, particularly in pies, jams, and preserves, due to its acidity. However, it is also cooked with meat, in soups, or as part of a savory tart or vegetable dish . Vegetable or almost like a fruit in sauces, jams, jellies, and pies. Udo The blanched stalks are mild in flavor and considered a delicacy in Japan,

China, and in higher class restaurants . S talks are mild in flavor and considered a delicacy in Japan, China, and in higher class restaurants Prior87

**Commodity Preparation for Cooking and Specific Uses** 

to use; shoots are boiled in salt water, or are sliced and held in cold water, to remove a turpentine - like resin. They are then eaten raw as a salad or cooked. They are often cut up and added to miso soup and other dishes. The flavor may be slightly lemony . Zuiki The aroid petiole is sold whole (approximately 1 m long) or cut into smaller

sections with the leaf blade completely removed. In Vietnam, some of the leaf blade is left on the petiole. The young leaves and petioles are cooked as a vegetable . Zuiki (b ạc hà) is a key ingredient in making a Vietnamese soup called canh chua (sour soup). The epidermis of the petiole is peeled and then sliced in cross sections and slightly blanched in soup to retain its crisp texture. The petioles may also be peeled and consumed raw in salads The Stalk and s tem and l eaf petiole v egetables c ooking ingredient e quivalents are listed in Table 39. For example, one pound of asparagus is equal to 16 to 20 spears. One pound of celery

stalks is equal to four cups, and one pound of rhubarb stalks is equal to four to eight stalks. **Table 39.**  **Cooking Ingredient Equivalents for the Stalk** **, Stem**  **, and Leaf Petiole V**  **egetables .**  (e - cookbooks, www .e - cookbooks.net/ingredeq.htm). **Commodity Ingredient**  **Am ount**  **Equivalent** Asparagus, fresh 1 lb 16

– 20 spears 3 cups trimmed 2 1⁄2 cups cooked Asparagus, frozen 10 oz 2 cups equals 1 1/2 Asparagus, canned 14 1⁄2 - 16 oz 12

– 18 spears Celery 1 bunch 1 lb untrimmed 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 Hearts of Palm, canned 14 oz 5

– 6 stalks Kohlrabi 2 lb 4 medium bulbs 3 1⁄2 cups cubed cooked Rhubarb, fresh 1 lb 2 cups cooked 4 to 8 stalks **MEDICINAL USES OF PROPOSED STALK, STEM, AND LEAF PETIOLE**  **VEGETABLE CROP GROUP** :88 There are several medicinal uses of the Stalk , Stem , and Leaf Petiole Vegetables and these are discussed in Table 40 . Celery an d Chinese celery

may be useful in reducing blood pressure. Several are useful in treating stomach ailments. **Table 40**  **. Medicinal Uses for the Stalk, Stem, and Leaf Petiole Vegetable Commodities:**  **Commodity Medicinal Uses**  Agave Many traditional medicinal uses in Central and South America such as Agave extracts are used for their anti - colic, anti - inflammatory and anti - spasmodic properties . Aloe vera Stomach aliments. Aspara gus Various folk remedies; a diuretic and laxative . Bamboo, shoots Chinese medicine has long used bamboo to treat infections. Other

Eastern medicinal s ys tems, like Indian traditional medicine, use bamboo to concoct a tonic that helps alleviate s ymptoms of respiratory

diseases. Bamboo is also used to treat fevers, resolve phlegm, and relieve lung inflammation . Burdock, edible, tops Much used as a medicinal plant, particularly in traditional Chinese medicine

and as a home remedy in parts of Europe, mainly a s a general detoxifier and diuretic . Cardoon Used in herbal medicine for liver and for gall bladder ailments . Celery Celery contains vitamin C and several other active compounds that promote health, including phthalides , which may help lower cholesterol, blood pressure . Celery , Chinese Helps regulate blood pressure. Celtuce In Chinese herbal medicine used for stimulating hair growth, improving

milk quality for nursing mothers, and in the treatment of kidney disease Fennel, Florence Home remedy for dige stive ailments . Fuki Various folk remedies; the juice is used as a remedy for snakebite in China . Kohlrabi Leaf is considered a digestive and tonic . Prickly , pear, pads (Cactus) Pads, flowers and fruit are used for medicinal purposes. Plants are used to

treat kidney ailments, burns and diabetes; diuretic, analgesic, cardiotonic, laxative, and antiparasitic properties. Juice is used to treat nausea, fever, and ulcers. Roasted fruit is used to cure coughs. The rind is used to cure kidney diseases. Flo wers and stems are antispasmodic, diuretic and emollient. Flowers are astringent and used to reduce bleeding and treat stomach problems. Opuntia engelmannii var. lindheimeri fruit is made into tea that is used to cure gallstones. Tender young cladodes ( joints) are used as poultices to reduce swelling . Rhubarb Used in many traditional remedies, particularly as a laxative and a stringent . Udo Used like ginseng in traditional Chinese medicine. Zuiki Laxative and antioxidant.89

**USDA MARKETING STANDARDS FO R**  **THE PROPOSED**  **STALK, STEM, AND LEAF PETIOLE**  **VEGETABLE CROP GROUP (USDA Agricultural Marketing**  **Service, AMS,**  1944, 1946, 1956, 1959, 1964, 1968, 2001, 2008, 2010 **):** The USDA AMS (USDA AMS 1944, 1946, 1956, 1959, 1964, 1968, 2001, 2008, and 2010 has estab lished standards for marketing many of the Stalk, stem, and leaf petiole vegetable commodities and each will be discussed below. These marketing standards grades are an outgrowth of the widel y accepted principle that price should be directly proportional to quality . The grower who delivers high quality vegetable will receive a premium price because such vegetables enable the processor to pack a better quality product. Globe artichoke (USDA, AMS, 2006) U.S. No. 1 grade must meet the following requirements: properl y trimmed; fairly well formed; not overdeveloped; fairly compact, free from decay , and fairly uniform in size. ''U.S. No. 1 L ong Stem'' consists of artichokes which meet the requirements of the U.S. No. 1 grade except that the stems must be smo othly

cut to a minimum length of at least 8 inches. Fresh asparagus (USDA, AMS, 2006) ''U.S. No. 1'' consists of stalks of asparagus which are fresh, well trimmed, and fairl y straight; which are free from decay and free from damage caused b y s preading or broken tips, dirt, disease, insects, or other means. The diameter of each stalk is not less than one - half inch. Two - thirds of the stalk length shall be the color of the lot. Defects include 10 % for stalks in any lot which fail to meet the requirements of this grade other than for trimming, including therein not more than 5 percent for defects causing serious damage. ''U.S. No. 2'' consists of stalks of asparagus which are fresh, fairl y well trimmed, and not badly misshapen; which are free from decay and free from serious damage caused by spreading or broken tips, dirt, disease, insects or other means, ands the diameter of each stalk is not less than five - sixteenths inch. The diameters for each lot are described: Very Small............................. .......... Less than 5/16 inch. Small................................................ 5/16 inches to less than 8/16 inch. Medium............................................ 8/16 inches to less than 11/16 inch. Large......................................... ....... 11/16 inch to less than 14/16 inch. Very L arge....................................... 14/16 inch and up. California has different stalk diameters such as small is 3/16 inches and larger and large is 7/16 inches and larger. Green asparagus (USDA , AMS, 1972) for processing "U.S. No. 1" consists of spears of asparagus which meet the following requirements: fresh ; and, well formed; free from decay ; and, broken tips, knife cuts, hail and freezing damage, dirt, insects, and diseases. Size of each spe ar should be not less than one - fourth inch diameter, and for length not more than 7 - 1/2 inches, and color the spear shall have green color extending at least 4 1⁄2 inches below the tip. The diameter of the spears are considered small if one fourth inch to l ess than three - eighths inch in diameter, medium three - eighths inch to less than five - eighths inch in diameter, and large five - eighths inch or larger in diameter with the diameter the greatest thickness of the spear measured at a point 5 inches from the tip ,90

except that spears which are less than 5 inches in length shall be measured at the base of the spear. Celery fresh market standards (USDA, AMS, 1959) "U.S. Extra No. 1" consists of stalks of celery

of similar varietal characteristics which are well dev eloped, well formed, clean, well trimmed, compact, and which are free from blackheart, brown stem, soft rot, doubles and free from damage caused b y freezing, growth cracks, horizontal cracks, pithy branches, seed stems , suckers, wilting, blight, other dise ase, insects or mechanical or other means. Stalks shall be green unless specified as fairl y well blanched, or mixed blanch. The average midrib length of the outer whorl of branches shall be not less than 7 inches. The number of stalks of celery in the c ontainer may

be specified by numerical count or in terms of dozens or half - dozen . Variations from the number specified shall be permitted as follows: p rovided , that the average for the lot is not less than the number specified: with v ariations permitted in the specified number per in individual package: Packages of 24 stalks or less . . . . . . . . . . . . . . . 1 stalk variation. 25 to 50 stalks, inclusive . . . . . . . . 3 stalk variation. 51 to 70 stalks, inclusive . . . . . . . . 4 stalk variation. More than 70 stalks . . . . . . . . . . . . 5 stalk variation. In Michigan standards are that s talks must be fairly well developed and well formed, good heart formation, uniform green color, fresh and crisp, well trimmed, compact, and clean . The average midrib length of the outer petioles must be at least 8 inches between the butt and the first node , and the stalks must be no more than1.5 inches shorter than the width of the container (the direction the celery lies from butt to tip). Container width must be given in whole, even numbers, such as 14 or 16 inches. Full size boxes must average 65 lb gross weight and 58 lb net weight when packed. The stalks must be free from blackheart, brown stem, soft rot, pink rot, and other diseases . There can be no dama ge from freezing, growth cracks, horizontal cracks, pith, seed stems , or suckers. The U.S. standards for field grown rhubarb (USDA, AMS, 1966) "U.S. Fancy " consists of stalks of rhubarb of similar varietal characteristics which are very well colored, fr esh, tender, straight, clean, well trimmed and not pithy ; which are free from decay , and free from damage caused by scars, freezing, disease, insects, or mechanical or other means. The diameter of each stalk is not less than 1 inch, and the length not les s than 10 inches. Very

well colored stalks means that a pink or red color predominates on three - fourths or more of the length of the stalk. **AVAILABILITY AND STORAGE LIFE OF THE BRASSICA HEAD AND STEM**  **VEGETABLE S AS PROPOSED CROP GROUP MEMBERS IN THE**  **MAR KETPLACE:** 91 Most of the Stalk, stem, and leaf petiole vegetables have major markets and are widely available during the year. Asparagus is available throughout the year from Peru and from California February through June (Table 41). Washington producti on is April through June. Mexico also has asparagus available most of the year. Common in the U.S., Europe, Asia, parts of N. Africa, and New Zealand. The green variety is most common in the U.S., although purple varieties are available. White asparagu s is a favorite in Europe (blanched by covering with soil, mulch or use of pol ytunnels). **Table 41.**  **Availability of**  **Asparagus 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** Cal ifornia A P P P A Washington A A A Chile A A Mexico P P P A A A A A A A Peru A A A A A A A A P P A A Celery is also available in the marketplace ye ar around from California (Table 42). Florida produces celery January through June, followed b y Michigan June through August. Celery

is also popular in Europe. **Table 42**  **. A** **vailability of**  **Celery 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** Calif ornia A A A A A A A A A A A A Florida A A A A A A Michigan A A A A A Texas A A A A Availability

of other stalk , stem, and leaf vegetable commodities are for agave products, such as tequila and nectar, are nearl y ubiquitous aroun d the world. A gave stems, stalks, roots, or flowers are mainly c onsumed on a local level or found in local markets where they are grown or harvested from the wild. Bamboo shoots are bought canned throughout much of the world. Fresh is usually limited to areas near where it is cultivated or in Asian specialty markets in the U.S. The edible tops of burdock are available in parts of Europe, particularl y It aly , or gathered from the wild any where. Roots are common in Asian markets in the U.S. and abroad; quite common in Japan and Korea. Cardoon is hard to find in U.S. markets, but can be found in ethnic markets and gourmet stores. It is more common in Europe, Japan, and Brazil.92 Chinese celery

is available in Asian markets in the U.S. , and also found in Europe, though mostly

replaced by

parsley as an herb and stalk celery as a vegetable. It is very common in Asia, particularl y China and Vietnam. Celtuce is also mostly

f ound in Asian specialty markets in the U.S. and Europe, although very

common in China. Florence fennel is co mmonly found in the U.S. and Europe as a vegetable. Fuki: is m ainly

found in local markets in China and Japan. Sea kale in the U.S. mainly found in home gardens , and it is s lightly more common in Europe where there is commercial growth and trade. Kohlrabi is readil y available in most large supermarkets or produce markets in the U.S. Large quantities of heart - of -palm are exported to Europe and the United States each ye ar , and available as canned products. Prickly , pear, pads have their f ruit and young stems are sold in informal street markets b y street vendors in South America and in major markets throughout the world including Europe. The most important markets in Mexico are near Mexico City, Guadalajara, and Monterrey . Fruit from many species of Opuntia are sold in informal markets in Mexico, Africa, the Middle East, Central and South America and Southern Europe . Rhubarb is widely

available in U . S . markets. At present udo is available o nly in ethnic or gourmet markets in the U.S . Zuiki: is commonly

available in markets in Hawaii and Asian markets in the United States. **STORAGE LIFE OF THE STALK, STEM, AND LEAF PETIOLE**  **VEGETABLE S:**  The approximate storage life of the Stalk, stem, and leaf petiole vegetables is listed in Table 43 . Most of these vegetables have limited storage life with a range from 14 to 21 days for artichokes and kohlrabi and 10

– 21 days for asparagus . Celery has a long storage life of 1

– 2 months.93

**Table 43.**  **Approximate Storage**  **Life of**  **St alk,**  **Stem, and**  **Petioles Leafy**  **Vegetables. (Adapted**  **Hardenburg, et**  **al., 1986,**  **Gast, 1991,**  **University of**  **California Postharvest**  **Technology, 2010, http://postharvest.ucdavis.edu/pfvegetable** **). Vegetable**  **Typical Storage/Shelf Life** Artichoke, globe 14

– 21 days Asparagus 10 - 21 days Cactus 14

– 35 days Celery 1

– 2 months Kohlrabi 14

– 21 days Asparagus is a highl y perishable crop, some method of cooling after harvest is necessary . Precooling to remove field heat prior to shipment is commonly practic ed via hydrocooling. Hydrocooling is accomplished by flooding, spraying, or immersing vegetables in chilled water. Following hydrocooling, asparagus should be kept refrigerated. According to the USDA , f resh asparagus is highl y perishable and deteriorates rapidl y above 41° F. Thus, the spears should be cooled immediately after cutting, preferabl y b y hydrocooling, and placed at a low temperature. In addition to general deterioration, growth, loss of tenderness, loss of flavor, loss of vitamin C, and development of decay

take place at moderately

high temperatures. Asparagus can be kept successfull y for about 3 weeks at 35° F. It can be held for about 10 days at 32° F., but is subject to chilling injury when held longer at this temperature. Celery af ter le aving the field, the packed celery is taken to a cooling facility, where it is cooled either by forced air or hydrocooling and then packed onto refrigerated trucks and transported to the market. Trimmings and outer petioles are often used for processing, in soups, juices and convenience dinners. When the large outer stalks are stripped to sell the remainder as celery hearts, the outer stalks are processed. Celery for processing is shipped in bulk to the processing plant. At the distribution center, if c ooled to 32 °F and 95 % relative humidity , celery can be stored from 2 to 4 weeks. Celery absorbs odors from other commodities and is not stored in close proximity to other crops. Any celery sold for processing is washed and cut up before leaving for the processor. Fresh celery

is primarily

sold to retailer- wholesalers, terminal market brokers, wholesale handlers and the military . Store kohlrabi at 32 F and 98 to 100 % relative humidity . Topped kohlrabi should keep for 2 to 3 months if stored under the recommended conditions. Some space between containers for air circulation is desirable, and a high relative humidity is recommended to prevent shriveling and toughening of texture. Packaging in perforated film can be used to reduce moisture loss. Kohlrabi with leaves has a storage life of onl y 2 weeks at 32 F. S torage should be at or near 32 F to prevent the development of diseases. Major storage diseases are bacterial soft rot and black rot. Rhubarb should be stored at 32 F and 95 to 100% relative humidity . Fresh rhubarb stalks in good condition can be stored 2 to 4 weeks at 32 F and high relative humidity . Rhubarb can be hydro - cooled or air - cooled, and the temperature of the stalks should reach 32 or 33 F within 1 day of harvest. The topped bunches or loose stalks94

should be packed in crates, and the crates should be stacked to allow ample air circulation; otherwise, there is danger of heating and mold growth . Fresh rhubarb that is cut into 1 - inch pieces and packaged in 1 lb perforated polyethylene bags can be stored 2 to 3 weeks at 32 F with high relative humidity . **CHANGES TO EPA DATABASES NEEDED FROM ESTABLISHMENT OF A NEW CROP GROUP: STALK, STEM, AND LEAF PETIOLE GROUP 22**  **:** The establishment of a new Stalk, stem, and leaf petiole vegetable crop group 22 will affect the need to update many Risk Assessment Models, Residue Chemistry Guidelines, OPP databases, and/or HED Standard Operating Procedures (SOP). The affected EPA databases may include the following: (1) Risk Assessment Models - The terminology in the Food Exposure Modules of our current Risk assessment Models from DEEM - FCID, LIFELINE, and CARES will need to be updated to reflect new terminology and the new Crop Group terminology . (2) EPA Residue Chemistry Test Guidelines (OPPTS 860 .1000, Background), Table 1 Raw Agricultural and Processed Commodities and Feedstuffs Derived from Crops and EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background), EPA Residue Chemistry

Test Guidelines (OPPTS 860.1500, Crop Field Trials), Tabl e 5 Suggested Distribution of Field Trials b y Region for Crops Requiring > 3 trials and Table 6 Regional Distribution of Crop Production. Any differences between the EPA and NAFTA Crop Production Regions after the NAFTA Regions are updated will be addre ssed 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. (3) Health Effects Division Standard Operating Procedures: HED SOP 99.3 -– “Translation of Monitoring Data” issued March 26, 1999. This policy provides guidance on translating pesticide - monitoring data from one commodity to other similar commodities. Most of the monitoring data is from the USDA Pesticide D ata 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 no entries for any of the proposed members of the Stalk, Stem, and L eaf Petiole Vegetable Group . (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 on95

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 proposed members of the Stalk, Stem, and Leaf Petiole Veget able Group , Leafy

Vegetable except Brassica crop group 4 and the Brassica leafy vegetable crop group 5 HED SOP 99.6. See Table 44 below. Many members of the proposed stalk, stem, and leaf petiole vegetable group are considered non - blended commodities since they can be eaten as a vegetable . Canned and frozen stalk and stem commodities are partiall y blended since they are mixed for canning or freezing. They

are uncooked be uncooked, and cooked baked, boiled, or frozen and canned. TABLE 44 . Classific ation of Food Forms with Respect to Level of Blending for the Proposed Stalk, Stem, and L eaf Petiole Vegetable Group 22 . (HED SOP 99.6, April 20, 1999). **COMMODITY CROP**  **GROUP FOOD FORM**  **CLASSIFICATION (B** 
**– Blended; NB** 
**– Not blended; PB** 
**– Partially blended)**  O 14 - Boiled PB Asparagus O 11 - Uncooked NB Asparagus O 14 - Boiled NB Asparagus O 3 2

– Canned: Cooked PB Asparagus O 42

– Frozen: Cooked PB Bamboo shoots O 11 - Uncooked PB Bamboo shoots O 12

– Cooked: NFS PB Bamboo shoots O 14 - Boiled PB Cactus pads (nopal) O Cactus pads (nopal) NB Celery 4 12

– Cooked: NFS NB Celery 4 13 - Baked NB Celery 4 14 - Boiled NB Celery 4 15 - Fried NB Celery 4 31

– Canned: NFS PB Celery 4 32

– Canned: Cooked PB Celery 4 34

– Canned: Boiled PB Celery 4 4 2

– Frozen: Cooked PB Celery juice 4 31

– Canned: NFS PB Kohlrabi 5 14 - Boiled NB Palm hearts O 14 - Boiled PB Rhubarb 4 12

– Cooked: NFS NB Rhubarb 4 13 - Baked NB Rhubarb 4 43 - Frozen PB96

(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 no guidance in the SOP for the proposed Stalk, Stem, and L eaf Petiole Vegetable group and its proposed subgroups. The proposed Stalk, Stem, and L eaf Petiole Vegetable commodities will be listed below followed by a listing of the proposed representative commodities below: Proposed Crop Group 22: Stalk, Stem, and Leaf Petiole Vegetable Representative Commodities: Asparagus and celery . **CROP GROUP COMMODITY REPRESENTATIVE COMMODITY**  Agave Asparagus Aloe vera Asparagus Asparagus Asparagus Bamboo shoots Asparagus Cardoon Celery Celery Celery Celery, Chinese Celery Celtuce Asparagus Fennel, Florence Asparagus Fern, edible Asparagus Fuki Celery Kale, sea Asparagus Kohlrabi Asparagus Palm heart Asparagus Prickly pear, pads Asparagus Rhubarb Celery Udo Celery Zuiki Celery The proposed new translations of field tri als from the representative commodities to other commodities in the Stalk, Stem, and L eaf Petiole Vegetable Crop Subgroups would be as follows: Stalk, Stem and L eaf Petiole Proposed New Crop Subgroup 22A: Stalk and Stem Subgroup. Representative Commodity : Asparagus **CROP SUB**  **GROUP COMMODITY REPRESENTATIVE COMMODITY**  Agave Asparagus Aloe vera Asparagus Asparagus Asparagus Bamboo shoot s Asparagus97

**CROP SUB**  **GROUP COMMODITY REPRESENTATIVE COMMODITY**  Celtuce Asparagus Fennel, Florence Asparagus Fern, edible Asparagus Kale, sea Asparagus Kohlrabi Asparagus Palm heart Asparagus Prickly pear, pads Asparagus Stalk, Stem, and L eaf Petiole Crop Subgroup Proposed New Crop Subgroup 22B: Leaf Petiole Subgroup. Representative Commodity : Celery **CROP SUB**  **GROUP COMMODITY REPRESENTATIVE COMMODITY**  Cardoon Ce lery Celery Celery Celery , Chinese Celery Fuki Celery Rhubarb Celery Udo Celery Zuiki Celery

______________________________________________________________________ (6) HED Dry

Matter Database will be updated to add the Table below: Table 45 . Health Effects Division Dry Matter and Seeding Rate Database. Stalk, Stem, and Petiole Vegetable Crop Group. Prepared b y Dr’s NG and B. A. Schneider. 2006, 2011. **Commodity % Dry Matter**  Agave, nectar 76.3, 78.5 Agave, peduncle 12.8, 17.2 Artichoke, glob e 16.0 Asparagus 7.0 %, 8.0, 8.3 Bamboo shoots 9.0 Cactus 8.9 Cactus, prickly

pear 12.0, 17.0, 19.0 Celery 5.0, 5.2, 5.9 Celtuce 5.5 Fennel, Florence 9.8, 12.0 Fern, edible 11.4 Kohlrabi 8.3, 9.0, 9.7 Palm , hearts, leaves 30.5 Rhubarb 6.098

**Commodity % Dry Matter**  Udo - Zuiki - **COMMODITY DEFINITIONS [(40 CFR § 180.1(g)]:**  At present, c elery

is the only one current established commodity definitions that impact the proposed stalk, stem, and leaf petiole vegetables. Commmodity definitions fro edible ferns and palm heart are being proposed. The definition s are listed below: Tolerances and exemptions established for pesticide chemicals in or on the general category of raw agricultural commodities listed in column A apply to the corresponding specific raw agricultural c ommodities 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. (A) General Category (B) Specific Commodities Celery Celery , Florence fennel (sweet anise, sweet f ennel, finochio) (fresh leaves and stalks only). ChemSAC (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., June 14, 2002) had approved a revision to add Chinese celery to the commodity

definition for celery

as follows: “ (A) General Category (B) Specific Commodities Celery Celery , Florence fennel (sweet anise, sweet fennel, finochio) (fresh leaves and stalks only) , Chinese celery . “ With the proposed establishment of a new crop group for Stalk, stem, and leaf petiole veget ables , the need for a celery commodity

definition to cover Chinese celery is negated since the proposed Leaf Petiole Vegetable subgroup 22C has celery as the representative commodity that covers Chinese celery . Also Florence fennel , fresh leaves and stalks has been shown in this petition to fit closer to the Stem and Stalk subgroup 22A with asparagus as the representative commodity . Celery is the proposed representative commodity for crop subgroup 22B Leaf petiole. Therefore, we recommend deleting the commodity definition for celery

as part of the establishment of the Stalk, stem and leaf petiole vegetable crop group. However, to avoid confusion from current celery tolerances, we have no objection to not deleting this commodity definition.99 A new commodity

definition for edible ferns is recommended so that the various ty pes of edible ferns can be easil y distinguishable and defined. The edible commodity fern definition is as follows: “ (A) General Category (B) Specific Commodities

Fern, edible Fern, e dible ; Fiddlehead including: Black lady fern, Deparia japonica (Thunb.) M. Kato; Bracken fern, Pteridium aquilinum (L .) Kuhn; Broad buckler fern, Dryopteris dilatata (Hoffm.) A. Gray ; Cinnamon fern, Osmundastrum cinnamomeum (L.) C. Presl; L ady fern, Athyrium filix
- femina (L .) Roth ex Mert.; L eather fern, Acrostichum aureum L.; Mother fern, Diplazium proliferum (Lam.) Thouars; Ostrich fern, Matteuccia struthiopteris ( L. ) Tod.; Vegetable fern, Diplazium esculentum (Retz.) Sw.; Zenmai fern, Osmuda japonica Thunb.
“ A new commodity definition for palm heart is also recommended so that the various palm heart varieties can be easil y distinguishable and defined. The palm heart commodity

definition is as follows: “ (A) General Category (B) Specific Commodities

Palm heart s Palm hearts, various species including: Peach Palm, Bactris gasipaes Kunth; Palmy

ra palm, Borassus flabellifera L. ; African fan palm, Borassus aethiopu m Mart.; Coconut, Cocos nucifera L. ; Cabbage palm, Euterpe oleracea Mart.; Wine palm, Raphia spp.; Royal palm, Roystonea oleracea (Jacq.) O.F. Cook; Salak palm, Salacca zalacca (Gaertn.) Voss; Saw palmetto, Serenoa repens (W. Bartram) Small; Cabbage palmetto, Sabal palmetto (Walter) Schult. & Schult. f.
“ **TOLERANCE EXPRESSION GUIDANCE** : Until the Federal Register Notice is issued revising the Crop Group Regulation to establish a new crop group 22 for Stalk, Stem, and Leaf Petiole Vegetables , with two new crop subgroups the commodities approved for the crop group will have to be listed as separate commodities at the same tolerance level as the representative commodity for the group. This also applied to the new Crop subgroups, the individual commodities will have to be listed separately with each at the same tolerance level. When ChemSAC approves the Stalk, Stem, and Leaf Petiole Vegetable Group 22, the Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB) of the Registration Division100

can immediatel y implement the amended Crop Group with new tolerance expressions located in the Section F submissions. The following tolerance expression examples will provide an expedited way to establish tolerances in or on Stalk, stem, and leaf petiole crop group , 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 Canada, and promote international harmonization. Several tolerance expression examples for guidance purposes for use b y RIMUERB and HED reviewers will be listed below: Example 1. What is the tolerance expression for the new Stalk, Stem, and Leaf Petiole Vegetable Group 22? Answer to Example 1: The tolerance expression for the new Stalk, Stem, and Leaf Petiole Vegetable Group 22 will be “Vegetable, Stalk, Stem and L eaf Petiole, group 22.” Example 2. How will the Crop group and subgroups appear in the Federal Register for the proposed crop group regulation [40CFR 180.41(c)]? This example is for the Field and External Affairs Division (FEAD) and Registration Division (RD) use in preparing the new Federal Register Regulation. The example follows the same format as the current Crop Grouping Regulation Fed eral Register Notice (FR 60, No.95, 5/17/95, 26626 - 26643 Answer to Example 2: **§ 180.41 Crop**  **group tables.** * * * * * (c) * * * (22) Crop Group 22: Stalk, Stem, and Leaf Petiole Group . (i) Representative c ommodities
. Asparagus and Celery . (i i) Commodities . The following Table 1 is a list of all commodities included in Crop Group 22 . T ABLE 1

– C ROP GROUP 22 : S TALK, STEM, AND LEAF PETIOLE GROUP “Crop Group 22: Stalk, Stem, and Leaf Petiole Crop Group ”. Representative commodities. Asparagus and Celery Table. The following Table 1 lists all the commodities listed in Crop Group 22 and identifies the related crop subgroups and includes cultivars, varieties and/or hy brids of these commodities.101 “HED Proposed Stalk, Stem, and Leaf Petiole Vegeta ble Crop Group 22”. Commodities Related crop subgroups Agave, Agave spp . 22A Aloe vera, Aloe vera (

L.) Burm. f. 22A Asparagus, Asparagus officinalis L . 22A Bamboo shoots, Arundinaria spp.; Bambusa spp , Chimonobambusa spp.; Dendrocalamus spp., Gigantoch loa spp. , Nastus elatus; Phyllostachys spp.; Thyrsostachys siamensis; Thyrsostachys oliverii 22A
Cactus, (Prickly

pear) Opuntia spp. 22A Cardoon, Cynara cardunculus L. 22B Celery , Apium graveolens var. dulce (Mill.) Pers . 22B Celery , Chinese, Apium graveolens L. var. secalinum (Alef.) Mansf

. 22B Celtuce, Lactuca sativa var. angustana L.H. Bailey 22A Fern, edible , Fiddlehead 22A Fennel, Florence, fresh leaves and stalk, Foeniculum vulgare Mill. subsp. vulgare var. azoricum (Mill.) Thell. 22A Fuki, Petasites japonicus (Siebold & Zucc.) Maxim. 22B Kale, sea, Crambe maritima L . 22A Kohlrabi, Brassica oleracea L.var gongylodes L. 22A Palm hearts, various species 22A Prickly pear, Opuntia ficus
- indica (L.) Mill. 22A Prickly pear, Texas, Opuntia engelmannii Salm - Dyck ex Engelm. var. lindheimeri (Engelm.) B. D. Parfitt & Pinkava 22A Rhubarb, Rheum x hybridum Murray 22B Udo, Aralia cordata Thunb. 22B Zuiki, Colocasia gigantea (Blume) Hook. 22B Cultivars, varieties, and hy brids of these commodities
Table. 2. The following Table 2 identifies the crop subgroups for Crop Group 22, specifies the representative commodities for each subgroup and lists all the commodities included in each subgroup. TABLE 2 - Crop Group 22 : Subgroup Listing102

Representative commodities Commodities Subgroup 22A: Stalk and stem subgroup. Asparagus . Agave, Aloe vera; Asparagus ; Bamboo shoots, Cactus, Celtuce, Fennel, Florence, f fresh leaves and stalk, Kale, sea, Kohlrabi , Palm, hearts, Prickly

pear, pads; Prickly pear, T exas, pads, cultivars, varieties, and/or hy brids of these commodities Subgroup 22B: Leaf petiole subgroup. Celery . Cardoon , C elery , Chinese c elery , Fuki , Rhubarb , Udo , Zuiki , cultivars, varieties, and/or hy brids of these commodities. Example 3: How w ill Iexpress the tolerances on an interim basis until the Federal Register Notice is final for the Tropical and subtropical fruit group

– edible peel 22 - 11 or 22

– 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 separatel y from the crop group tolerance and at the same level as the crop group. Example 4: How will Iexpress the tolerances on an interim basis until the Federal Register Notice is final for the Stalk and Stem Leaf Vegetable Subgroup 22A for example at a tolerance level of 1.5 ppm? This example will be useful for the Regi stration Division (RD) and Health Effects Division (HED) to prepare tolerance tables. Answer to Example 4 for the Stalk and Stem L eaf Vegetable Subgroup 22A : Commodity Parts per million (ppm) Agave 1.5 Aloe vers 1.5 Asparagus 1.5 Bamboo shoot s 1.5 Cactus 1.5 Fennel, Florence , fresh leaves and stalk 1.5 Fern, edible 1.5 Kale, sea 1,5 Kohlrabi 1.5 Palm hearts 1.5 Example 5: How will Iexpress the tolerances on an interim basis until the Federal Register Notice is final for the Leaf Petiole sub group 22B 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 Leaf Petiole subgroup 22B :103

Commodity Parts p er million (ppm) Burdock, edible , tops 1.5 Cardoon 1.5 Celery 1.5 Chinese celery 1.5 Fuki Rhubarb 1.5 Udo 1.5 Zuiki 1.5 **EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE STALK, STEM, AND LEAF PETIOLE VEGETABLE CROP GROUP:**  The following terms for the stalk, stem, and leaf petiole commodities will be incorporated to the EPA Food and Feed Commodity Database (http://www.epa.govopp/foodfeed). The Table 46 below is identical to the current Food and Feed Commodity

Vocabulary

format. 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 46**  **. EPA FOOD AND FEED COMMODITY VOCABULARY SEARCH OR LOOKUP TERM**  **FOR STALK, STEM, AND LEAF**  **PETIOLE VEGET ABLE**  **COMMODITIES PREFERRED**  **TOLERANCE TERM**  **BASE**

**CROP/ANIMAL TERM**  Agave; ma guey ; century plant ; lechuguilla ; tula ixtle ; mescal Agave Agave Aloe vera; Barbados vera; Cucucao aloe; true aloe; West Indian aloe; aloe; acibar Aloe vers Aloe vera Asparagus; as perg ; espárrago ; espargo ; esparraguera ; garden asparagus ; oranda kiji - kakushi ; Spargel Asparagus Asparagus B amboo shoots ; ohe ; choke - sun ; take noko ; shoots, bamboo; Bamboo, shoot Bamboo shoots Bamboo shoots Cardoon; cardoni ; cardi ; cardo ; artichoke ; artichoke thistle ; Scotch thistle ; Scottish thistle ; cardon d'Espagne ; artichaut commun ; Gemüseartischocke ; Kardone ; Artischocke ; alcachofra ; cardo de comer ; alcachofa ; alcaucil Cardoon Cardoon104

**SEARCH OR LOOKUP TERM FOR**  **STALK, STEM, AND LEAF PETIOLE VEGET**  **ABLE COMMODITIES**  **PREFERRED TOLERANCE**  **TERM BASE** 

**CROP/ANIMAL TERM**  Celery ; Celery seed ; Apio ; Quin cai ; Stalk celery ; bleekselderij ; céleri a côtes ; céleri blanche ; Bleichsellerie ; Staudensellerie ; Stielsellerie ; sedano da coste ; aipo ; apio bastardo ; apio blanco ; apio borde Celery Celery

Celery, Chinese; Chinese celery; Heung Kunn ; Kunchoi ; Kintsai Celery , Chinese Celery , Chinese Ce ltuce ; celery

lettuce ; stem lettuce ; asparagus lettuce ; nen jing wo ju ; Chinese lettuce ; Spargelsalat Celtuce Celtuce Fennel, Florence , fresh leaves and stalk; fino ; sweet fennel ; sweet anise ; fetticus ; finocchio ; finochio ; carosella ; Roman fennel ; Gemüse fenchel ; Florence fennel, fresh leaves and stalk Fennel, Florence , fresh leaves and stalk Fennel, Florence
Fern, edible; fiddlehead; fiddleheads; edible fern; b lack lady

fern ; b racken fern ; b road buckler fern ; c innamon fern ; l ady fern ; Leather fern ; Mother fern; Ostrich fern; Vegetable fern; Zenmai fern Fern, edible Fern

Fuki ; butterbur ; fárfara japonesa ; gi ant butterbur ; japanische Pestwurz ; japonesa ; sweet coltsfoot Fuki Fuki Kale, Sea ; sea kale; colewort ; scurvygrass ; halmyrides ; Aby ssinian kale ; chou - marin ; Meerkohl ; couve marinha ; crambe - marinha ; col marina Kale, sea Kale, sea
Kohlrabi ; stem turnip ; colinabo ; cabbage turnip ; turnip cabbage ; turnip kale ; pie lan ; chou rave ; cavolo rapa ; col rabano ; dzulgigadubaetschu ; couve - rábano ; kol'rabi ; col ráb ano ; colinabo ; colirrábano Kohlrabi Kohlrabi

Palm hearts; Palm, hearts; Palm heart ; Heart palm; hearts of palm; Palm cabbage ; Millionaire’s salad ; Palmillo ; Chou -palmeta ; Palmeto ; Spiny club palm ; peach palm, hearts; Palmy ra palm ; doub palm ; tala palm ; to ddy palm ; wine palm ; borasse ; rônier ; Palm hearts Palm105

**SEARCH OR LOOKUP TERM FOR**  **STALK, STEM, AND LEAF PETIOLE VEGET**  **ABLE COMMODITIES**  **PREFERRED TOLERANCE**  **TERM BASE** 

**CROP/ANIMAL TERM**  Lontaro ; Palmy

rapalme ; broção ; Palmira , boraço ; boraso ; palma Palmira ; A frican fan palm ; black- rum palm ; borassus palm ; deleb palm ; rondier ; Delebpalme ; palmeira abânico ; Cabbage palm ; assai palm ; pinot ; Kohlpalme ; açaí - do - Pará ; açaizeiro ; palmiteiro ; palmito - açaí ; uaçaí ; asaí ; euterpe Saw palmetto ; Scrub palmetto ; Cabbage palmetto ; Blue palmetto ; cabbage palm ; chou palmist Cactus; cactus, pads; Prickly-pear ; Chumbo ; Barbary- fig ; In dian - fig ; Indian - f igprickl y-pear ; mission cactus ; mission prickly-pear ; smooth mountain prickly-pear ; smooth prickly- pear ; spineless cactus ; sweet prickly- pear ; tuberous prickly-pear ; tuna cactus ; boereturksvy ; grootdoringturksvy ; figuier d’Inde ; figuier de Barbarie ; Feigenkaktus ; figo - da - Índia ; figo - da - Espanha ; figueira - da - Barbária ; jamaracá ; jurumbeba ; orelha - de - onça ; palma - de gado ; palma - gi gante ; chumba ; chumbera ; higuera ; nopal de Castilla ; nopal pelón ; tuna ; tuna de Castilla ; tuna mansa ; Prickly- pear, Texas ; chenille prickly- pear ; Lindheimer prickl y-pear ; nopal prickly- pear ; small round - leaf pricklypear ; klein rondeblaarturksvy ; cacanapo Prickly pear , pads Prickly

pear

Prickly pear, Texas, pads; Texas prickly pear, pads Prickly pear, Texas pads Prickly pear, Texas, pad s Rhubarb ; pieplant ; ruibarbo ; wine plant ; Chinese rhubarb ; Turkey rhubarb ; da - huang ; garden rhubarb ; österreichischer Rhabarber ; krauser Rhabarber ; daio Rhubarb Rhubarb

Udo ; spikenard ; oudo ; Japanese Udo Udo106

**SEARCH OR LOOKUP TERM FOR**  **STALK, STEM, AND LEAF PETIOLE VEGET**  **ABLE COMMODITIES**  **PREFERRED TOLERANCE**  **TERM BASE** 

**CROP/ANIMAL TERM**  asparagus ; tu - huo ; Japanese spikenard ; Aralia du Japo n ; japanische Bergangelika ; Aralia del Japón Zuiki ; B ạc h à ; khuun ; talas padang ; dc mùng Zuiki Zuiki

**REFERENCES FOR**  **THE PROPOSED**  **STALK, STEM,**  **AND LEAF**  **PETIOLE VEGETABLE CROP GROUP:**  ADAMS: Adams, C.F. 1975. Nutritive Value of American Foods in Common Units. USDA ARS Agricultural Handbook No. 456. AGGIE - HORT: Texas A&M, Department of Horticultural Sciences, AgriLife Extension website: http://aggie - horticulture.tamu.edu AGROFORESTRY: World Agroforestry Tree Database http://www. wo rldagroforestrycentre.org/af1/index.php AGROHAITAI: Agrohaitai, Ltd., Oriental Vegetable Seeds http://www.agrohaitai.com AHMED: Ahmed, A. and K. Johnson. 2000. Horticultural Development of Australian Native Edible Plants. Australian J. Botany 48: 417 - 426. ALDERLEAF WILDERNESS COLLEGE: Alderleaf Wilderness College: Center for Ecological Tradition Knowledge. http://www. wildernesscollege.com ALLEN 2007. Allen, G. 2007. The Herbalist in the Kitchen. 483 pp. University of Illinois Press. ALUKA: Aluka: A digital library of scholarly resources from and about Africa. www.aluka.org . AMERICAN FERN SOCIETY: The American Fern Society website: http://amerfernsoc.org/ ANBG - WFHC: Australian National Botanical Gardens, Water for a Healthy Country Website. http://www.anbg.gov.au/cpbr/WfHC ANISKO: Anisko, T. 2008. When Perennials Bloom: An Almanac for Planning and Planting. 510 pp. Tim ber Press. ARMY: U.S. Department of the Army. 2009. The Complete Guide to Edible Wild Plants. 143 pp. Skyhorse Publishing, Inc. ARTAUD: Artaud, Carlos R. . "Botany Section - Florida Department of Agriculture and Consumer Services - Division of Plant Industry." TRI - OLOGY 41, No. 3May to June 2002 Web.14 Aug 2009. http://www.doacs.state.fl.us/pi/enpp/triology/archive/02 - may - june.html .107

AUSSIE GARDENING: Aussie Gardening website. http://www.aussiegardening.com.au/ AUSTIN 2004: Austin, D. F. 2004. Florida Ethnobotany. 909 pp. CRC Press. Accessed via Google Books 3/19/2010. AVRDC: AVRDC

– The World Vegetable Center website. http://www.avrdc.org/ BACKYARD GARDENER: Backyard Gardener website: Your gardening source since 1996. http://www.backyardgardener.com/ BAILEY 1916. Bailey, L. H. 1916. Standard Cyclopedia of Horticulture, Vol. 2. The M acmillan Co. Accessed at http://chestofbooks.com/gardening - horticulture/Cyclopedia - 2/index.html BENSON: Benson, B. L., and J. E. Motes. 1982. Influence of harvesting asparagus the year following planting on subsequent spear yield and quality. HortScience 17(5):744 - 745. BINNING: Binning, L. et al. 2011. Commercial Vegetable Production in Wisconsin. Univ WI Cooperative Extension Service A3422. BIRHMANN: Birhmann’s Caudiciforms website. http://www.bihrmann.com/caudiciforms/ BOTANY: Botany.com website. http://www.botany.com BRILL: Brill, S. 2002. The Wild Vegetarian Cookbook: A f orager's culinary guide (in the field or in the supermarket) to preparing and savoring wild (and not so wild) natural foods, with more than 500 recipes. 500 pp. Harvard Common Press. BURROWS: Burrows, R. L., and L. E. Waters Jr. 1989. Fall establishment of asparagus using seedling transplants. HortScienc e 24(4):611 - 613. CALFLORA: Calflora website: information on wild California plants for conservation, education, and appreciation. http://www.calflora.org/ CAL - IP C: California Invasive Plant Council website. http://www.cal - ipc.org/ CANTALUPPI: Cantaluppi, C. 1993 **. A** sparagus Production Management and Marketing North Carolina Extension Service Bulletin 826. CARTER 2007: Carter, S., C. Becker, and B. Lilly. 2007. Perennials: The Gardener’s Reference. 542 pp. Tim ber Press. CHEN 2001: Chen, H. et al. 2001. Atlas of the Traditional Vegetables in China. Zhejiang Science and Technology Publishing House. CHILEFLORA: Chileflora website: Your window to the world of Chilean Plants. http://www.chileflora.com/ CHINESE FOOD: About.com’s Chinese food reference website. http://chinesefood.about.com/ COOKSFRESHMARKET: Cooks Fresh Market, Downtown Denver’s Quality Corner Market website: http://www.cooksfreshmarket.com/index.html DIET AND HEALTH: Diet and Health natural remedies and nutritio n website: http://www.diet - and health.net/Naturopathy/Burdock.html .108

DPI QUEENSLAND: Queensland Government, Department of Plant Industries website: http://www.dpi.qld.gov.au EAT THE WEEDS: Eat the Weeds, database of edible wild plants. http://www.eatthe weeds.com/www.EatTheWeeds.Com/EatTheWeeds.com /EatTheWeeds.com.html EFLORAS: Efloras.org. http://www.efloras.org/index.aspx ELZEBROEK 2008: Elzebroek, A. T.G and Koop Wind. 2008. Guide to Cultivated Plants. CABI. 540 pp. EPICUREAN. Epicurean: For Food and Wine Lovers website. http://www.epicurean.com EVERGREEN SEEDS: Asian Vegetable Seeds

– Evergreen Seeds website. http://www.evergreenseeds.com/inde x.html FAO DOC: FAO Documents Repository http://www.fao.org/documents/ FAOSTAT, Food and Agriculture Organization of the United Nations. http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567 FAROOGI 2005: Faroogi, A.A., Sreeramu, B.S., and Srinivasappa, K.N. 2002. Of Spice Crops. 465 pp. Universities Press, India. FELLER 1995a: Feller, C.; H. Bleiholder, L. Buhr, H. Hack, M. Hess, R. Klose, U. Meier, R. Stauss, T. van den Boom, E. Weber 1995a. "Phänologische Entwicklungsstadien von Gemüsepflanzen: I. Zwiebel - , Wurzel - , Knollen - und Blattgemüse.". Nachrichtenbl. Deut. Pflanzenschutzd
. 47 : 193

– 206. FELLER 1995b: Fe ller, C.; H. Bleiholder, L. Buhr, H. Hack, M. Hess, R. Klose, U. Meier, R. Stauss, T. van den Boom, E. Weber 1995b. "Phänologische Entwicklungsstadien von Gemüsepflanzen: II. Fruchtgemüse und Hülsenfrüchte. Nachrichtenbl. Deut. Pflanzenschutzd. 47, 217 - 232 . FLORA OF ZIMBABWE: Flora of Zimbabwe informational website. http://www.zimbabweflora.co.zw /index.php FLORIDATA: Floridata http://www.floridata .com/index.cfm FLOWERS OF INDIA: Flowers of India Catalogue Online: http://www.flowersofindia.net/ GARRISON: Garrison, S. A. 1977. New planting methods for asparagus. Amer. Veg. Grow. 25(6):16 - 17, 50 - 51. G EORGE: George, R.A.T. 2011. Tropical Vegetable Production.CABI International. UK. 225 pp. GLOBINMED: GLOBINMED: Global Information Hub on Integrated Medicine website: http://globinmed.com GRIGSON 2007: Grigson, J. and Y. Skargon. 2007. Jane Grigson’s Vegetable Book. 607 pp. University of Nebraska Press. GRIMES HORT: Grime Horticulture website. http://www.grimes - hort.com GRIN: Germplasm Resources Information Network, Unite d States Department of Agriculture. http://www.ars - grin.gov109

GRUBBEN 2004: Grubben G. J. H. and O. A. Denton. 2004. Plant Resources of Tropical Africa 2: Vegetables. 668 pp. Backhuys Publishing, Leiden, Netherlands. Accessed via Google Books 6/30/2009. HABER: Haber, E. S. 1935. Effect of harvesting, spacing, and age of plants on yields of asparagus. Iowa Agr. Expt. Sta. Bul. 339 pp. 3 - 16. HARDENBURG: Hardenburg, R.E., A.E. Wataba, and C.I. Wang. 1986. The Commercial Storage of Fruits, Vegetables, and Nursery Stocks. USDA Ag. Handbook Number 66. 130 pp. HARDY FERN LIBRARY: The Hardy Fern Library website: http://hardyfernlibrary.com/ferns/ HARRINGTON: Harrington, G. 1978. Grow Your Own Chinese Vegetables
. Garden Way Publishing: Pownal, Vermont. 286 pp. HERB COMPANION: Herb Companion Magazine website: http://www.herbcompanion.com HERMANN: Hermann, M. 2010. Arracacha Arracacia xanthorrhiza Bancroft). 98 pp. International Potato Center (CIP), Lima 100, La Molina, Peru. HEDRICK: Hedrick, U.P. 1972. Sturtevant's Edible Plants of the World
. Dover Edition. New York, NY pp. 72 - 73. HEXAMER: Hexamer, F. M. 1909. Asparagus -- It s culture for home use and for market
. Orange Judd Com pany, NY pp. 38 - 40. HHG: Healthy Home Gardening website: http://healthyhomegardening.com HORTWISC: Wisconsin Master Gardener Program Website. http://www.hort.wisc.edu/mastergardener/ HOSHIZAKI: Hoshizaki, B. J. and R. C. Moran. 2001. Fern Grower’s Manual, 2 nd Edition. 604 pp. Timber Press. Access via Google Books, 10/22/10. HU 2005: Hu Shiu - ying. 2005. Food Plants of China. 928 pp. Chinese University Press. IEWF: International Environmental Weed Foundation website. http://www.iewf.org IFAS - EDIS: University of Florida, IFAS Extension, Electronic Data Informat ion Service website: http://edis.ifas.ufl.edu ILLINOIS WILDFLOWERS: Illinois Wildflowers Website. http://www.illinoiswildflowers.info/ INFONET - BIOVISION: Infone t - Biovision agronomic database. http://www.infonet -biovision.org INSTITUTE OF AGRONOMY IN THE TROPICS: Department of Crop Sciences, Agronomy in the Tropics (Tropischer Pflanzenbau), Georg - August - University Göttingen. http://www.uni goettingen.de/de/106511.html IPMCENTERS: National information system for the regional IPM centers, crop profiles website: http://www.ipmcenters.org/cropprofiles/ JSTOR PLANTS: JSTOR Plant Science website. http://plants.jstor.org/ KADEREIT 2007: Kadereit, J.W. and C. Jeffery. 2007. The Families and Genera of Vascular Plants, Volume VII: Flowering Plants: Eudicots. 647 pp. Springer Publishing, New York, NY.110

KAW AT E. 2010. Personal communication on leafy vegetables. University of Hawaii at Manoa, Dept. of Plant & Env. Protection Science, 3050 Maile Way, Gilmore 310, Honolulu , HI. KEDING 2007: Keding, G., K. Weinberger, I. Swai, and H. Mndiga. Technical Bulletin No. 40: Diversity, Traits, and Use of Traditional Vegetables of Tanzania. 64 pp. AVRDC

– The World Vegetable Center. KELLER 2004: Keller, G. B., B. L. Maass, and H. Inhetveen. African nightshade, eggplant, spiderflower, et al.

– production and consumption of traditional vegetables in Tanzania from the farmer’s point of view. 2004. Angefertigt im Institut fur Pflanzenbau in den Tropen und Subtropen. KEMPER: Missouri Botanical Garden, Kemper Center for Home Gardening website. http://www.mobot.org/gardeninghelp/plantinfo.shtml KINGDOM PLANTAE: Kingdom Plantae website, http://www.kingdomplantae.net/ KITAZAWA SEED: The Kitazawa Seed Company Website, http://www.kitazawaseed.com/ LARKCOM: Larkcom J. and E. Douglass. 1994. Oriental Vegetables: The Complete Guide f or the Gardening Cook. Oxford University Press, NY. 240 pp. LESLIE LAND: Leslie Land: In Kitchen and Garden website, http://leslieland.com LINDGREN: Lindgren, D. T. 1990. Influence of planting depth and interval to initial harvest on yield and plant response of asparagus. HortScience 25(7):754 - 756. LOCAL HARVEST: Local harvest website. http://www.localharvest.org LORENZ: Lorenz, O.A. and D.N. Maynard. 1988. Knott’s Handb ook for Vegetable Growers, 3rd Edition. Wiley- Interscience Publications: New York. 456 pp. LORENZI: Lorenzi, H.J. and Jeffery, L.S. (1987). Weeds of the United States and Their Control. Van Nostrand Reinhold Company, New York. LOUGHTON: Loughton, A., et al. 1995. Yield and grow th responses of asparagus to between - row spacing and planting depth. HortScience 30(4):785. LUCIER: Lucier, G., et al. 1991. Vegetables and Specialties Situation and Outlook. Commodity Economics Division, Economics Research Service, U.S. Department of Agriculture TVS - 253, p. 4. LVOT: Local Vegetables of Thailand website, http://www.jircas.affrc.go.jp/project/value_addition /Local_Vegetables_of_Thailand_home.html MAKUS: Makus, D. J. 1994. Mineral nutrient composition of green and white asparagus spears. HortScience 29(12):1468 - 1469. MAKUS: Makus, D. J., and A. R. Gonzalez. 1991. Production and quality of white asparagus grown under opaque row

covers. HortScience 26:374 - 377. MALTA: Wild Plants of Malta website. http://www.maltawildplants.com/ MANSFELD: Hanelt, P. and Institute of Plant Genetics and Crop Plant Research (Eds. ) 2001. Mansfeld’s Encyclopedia of Agricultural and Horticultural Crops: (Except Ornamentals). 3700 pp. First Edition. Springer Publishing. New York, NY. MARKLE: Markle, G.M., J.J. Baron, and B.A. Schneider. 1998. Food and Feed Crops of the United States . 517 pp. Second Edition. MeisterPro Reference Guides. Willoughby, Ohio111

MATSUDA: Matsuda, M. 2002. Taro in Northern Vietnam: Its Uses, Cultivation, and Genetic Variation. Japanese Journal of Tropical Agriculture. 46 (4), 247 - 258. MAYNARD: M aynard, D.N ., Hochmuth, G.J., Vavrina, C.S., Stall, W.M., Kucharek, T.A., Webb, S.E. (2003). Lettuce, Endive, and Escarole Production in Florida. Horticultural Sciences Department HS728. Florida Cooperative Extension Service, Institute of Food and Agricultural Scie nces, University of Florida. MCCARTHY: McCarthy, W. and C. Sanders. 2001. Commercial Celery Production in Eastern NC. NC State University Ag Extension Bulletin HIL - 27. MUNRO: Munro, D. B. and E. Small. 1997. Vegetables of Canada. 416 pp. NRC Research Pr ess. MOBOT: Missouri Botanical Gardens, Kemper Center for Home Gardens Plantfinder website. http://www.mobot.org/gardeninghelp/plantfinder/Alpha.asp MOTES: Motes, J. E. 1986. Aspar agus varieties and culture. Proc. Okla. Horticulture Industries Show . Oklahoma State Univ., Dept. of Horticulture and Landscape Architecture, Stillwater, OK. MOTES: Motes, J., et al. 1994. Asparagus Production
. OSU Extension Facts F - 6018. Oklahoma Coop. E xt. Serv., Stillwater, OK. MUNRO: Munro, D. amd E. Small. 1997. Vegetables of Canada. NRC Research Press. Ottawa, Canada. 416 pp. NCCE: North Carolina Cooperative Extension website: http://www.ces.ncsu.edu/ NEW AG: The New Agriculturist website: http://www.new - ag.info/index.php NEW CROPS AUSTRALIA: Australian New Crops Website http://www.newcrops.uq.edu.au/ NGA: National Gardening Association website. http://www.garden.org NGUYEN 2005 Nguyen, M.T. 2005. Cultivated Plant Collections from Market Places. Ethnobotany Research & Applications. 3:5 - 15. NONNECKE: Nonnecke, I. L. Veg etable production. 1989. Springer. NY. 657 pp. NRC 2006: National Research Council. 2006. Lost crops of Africa, Volume II: Vegetables. N ational Academies Press. NY 378 pp. NUTRITION DATA: Self Magazine, Nutritional Data website: http://nutritiondata.self.com NVSUK: National Vegetable Society of the U.K. website: http://www.nvsuk.org.uk OLSON: Olson, S.M. 2004. Guidelines for Chinese Leafy and Root Crop Vegetables in South Florida. University of Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences. Horticultural Sciences Department document HS741. PALADA: Palada, M. 1984. Summary of Cold Season Oriental Vegetable Research
. Rodale Pre ss:. Emmaus, PA. Rodale Research Center Bulletin HO - 84/2. 113 pp. PERENNIALS: Heritage Perennials, Perennial Encyclopedia Online: http://www.perennials.com PLANTS: USDA Plants website. http://plants.usda.gov112

PLANTS FOR A FUTURE: Plants for a Future webpage . http://www.pfaf.org/user/default.aspx PLANTZAFRICA: A website hosted by the South African National Biodiversity In stitute. http://www.plantzafrica.com PRECHEUR: P recheur, R. 2010. Ohio Vegetable Production Guide. Ohio State Agriculture Extension Service. Buletin 672. PROTA: Protabase: web database on useful plants of Tro pical Africa, http://database.prota.org PURDUE: Purdue Homepage, http://www.hort.purdue.edu/newcrop/default.html PUTNAM: Putnam, A. R., et al. 198 3. Common Asparagus Pests. Extension Bulletin E - 959. Coop. Ext. Serv., Michigan State Univ., E. Lansing, MI. RAINTREE: Raintree Nutrition: Tropical Plants Database. http://www.rain - tree.com/plants.htm R UBATSKY 1997: Rubatzky, V. E. and M. Yamaguchi. 1997. World Vegetables: Principles, Production, and Nutritive Values, Second Edition. 843 pp. Chapman & Hall. RUPP: Rupp. 2010. Rupp Vegetable Seed Catalog. Rupp Seed Co. Wauseon, OH. http://www.ruppseeds .com . SAADE: Saade, R. L. and the Internation Plant Genetics Resources Institute. 1996. Chayote, Sechium edule (Jacq.) Sw

(Volume 8 of Promoting the conservation and use of underutilized and neglected crops). 58 pp. Bioversity International. SANDAL: Sanwal, S.K. 2008. Underutilized Vegetables and Spice Crops. Agrobios Publ., India. 308 pp. SASKATCHEWAN AG: Saskatche wan agriculture, food, and rural development website. http://www.agriculture.gov.sk.ca/ SAUER: Sauer, J. 1993. Historical Geography of Crop Plants. A Selected Roster. CRC Press. Boca Raton, FL. 309 pp.Simpson: Simpson, B. and M. Ogorzaly. 2001. Economic Botany. Plants in Our World. Third Ed. McGraw - Hill Co. NY. 528 pp. SCHAUER: Schaue r, A., M.C. Palada, and E. Weinsteiger. 1984. Cold Season Oriental Vegetable Cultivar Evaluation
. Rodale Press: Emmaus, Pennsylvania. Rodale Research Center HO - 84/1. 54 pp. SCHNEIDER 2000: Schneider, Bernard. 2000. Response to Public Comments on Pesticide Tolerances; Crop Grouping Regulation: Proposed Rule (40 CFR ' 180). Part IV: Evaluation of Supporting Data Concerning Addition of Chinese Celery to Crop Group 4: Leafy Vegetables. No MRID #. CB No. 13630. DP Barcode: D202214. U.S. EPA. January 6. SCHNEIDER 2001: Schneider, Elizabeth. 2001. Vegetables from Amaranth to Zucchini: The Essential Reference. 777 pp. HarperCollins, New York, NY. SCHREIBER: Schreiber, Alan and Laura Ritchie. 1995. Washington Minor Crops. Washington State University Cooperative Extension Service, Pub No. MISC0181. SHAKLETON 2009: Shakleton, C., M. Pasquini, and A. Drescher. 2009. African Indigenous Vegetables in Urban Agriculture. 330 pp. Earthscan Publications, Ltd. Accessed via Google Books 7/7/10. SMITH: Smith, M. A., et al. 1966. Market Diseases of Asparagus, Onions, Beans, Peas, Carrots, Celery, and Related Vegetables. Agriculture Handbook No. 303 . Agriculture Research Service, United States Dept. of Agriculture. pp. 2 - 3.113

SMS: The Smithsonian Marine Station at Fort Pierce website. http://www.sms.si.edu/ SPECIALTY PRODUCE: Specialty Produce website: http://www.specialtyproduce.com/index SPICE PAGES: Gerner Katzer’s Spice Pages http://www.uni - graz.at/~katzer/engl/index.html SPLITTSTOESSER 1984: Splittstoesser, W. E. 1984. Vegetable Growing Handbook. Second Ed. AVI Publishing Co, Inc. Second Ed. Westport, CT. 325 pp . SPLITTSTOESSER 1990: Splittstoesser, W. E. 1990. Vegetable Growing Handbook: Organic and Traditional Methods. 362 pp. Springer Publishing. Accessed via Google Books on 8/6/2009. STEPHENS 1998: Stephens, J.M. 1988. Manual of Minor Vegetables . Florida C ooperative Extension Bulletin SP - 40. 123 pp. SUCROSE: Sugar Knowledge Internation, Ltd. Website. http://www.sucrose.com/home.html SUSTAINABLE SEED: Sustainable Seed Company website: http://www.sustainableseedco.com SWIADER: Swiader, J., G. Ware, and J. McCollum. 1992. Producing Vegetable Crops. Fourth Ed. Interstate Publishing, Inc. Danville, IL. 624 pp. TAKI: Takii & Co., Ltd. 1988. The Key to Health is in Taking the Oriental Vegetables
. Catalog. Talekar, N.S. and T.D. Griggs. 1981. Chinese Cabbage
. Proc. 1st Internat. Symp. AVRDC. Tainan, Taiwan. 489 pp. TINDALL: Tindall, H.D. 1983. Vegetables in the Tropics
. McMillan: London. 533 pp. TOENSMEIER: Toe nsmeier, E. 2007. Perennial Vegetables. 241 pp. Chelsea Green Publishing, White River Junction, Vermont. TO P TROPICALS: Top Tropicals website: Rare plants for home and garden. http://toptropicals.com/ TRADEWINDSF RUIT: http://www.tradewindsfruit.com/index.htm TROPILAB: Tropilab, Inc. website. Exporter and w holesaler of medicinal plants, herbs, tropical seeds and cut flowers. http://www.tropilab.com/ TULL 1999: Tull, D. 1999. Edible and Useful Plants of Texas and the Southwest: A Practical Guide. 542 pp. University of Texas Press. UMAINE: University of Main, Cooperative Extension Publications Website: http://umaine.edu/publications/ UMASS VEGETABLE: UMass Extension Service, Vegetable Program Website. http://www.umassvegetable.org/ UME: University of Minnesota Extension website. http://www.extension.umn.edu/ UNIVERSITY OF CALIFORNIA 1983: University of California, 1983. Glossary of Oriental Vegetables . Cooperative Extension - Small Farm Series. UC - Davis. 10 pp. UNIVERSITY OF CALIFORNIA 1998: University of California (System). Division of Agriculture and Natural Resources. 1998. Specialty and Minor Crops Handbook. 184 pp. ANR Publications.114

USDA AMS 1954a: USDA, AMS. 1954a. United States Standards for Grades of Fresh Asparagus. USDA Agricultural Marketing Service Fruit and Vegetable Division. Fresh Products Branch. January 18. USDA AMS 1959: USDA, AMS. 1959. United States Standards for Grades of Celery. USDA Agricultural Marketing Service Fruit and Vegetable Division. Fresh Products Branch. April 7. USDA AMS 1966: USDA, AMS. 1966. United States Standards for Grades of Field Grown Rhubarb. USDA Agricultural Marketing Service Fruit and Vegetable Division. Fresh Products Branch. February 1. USDA AMS 1972: USDA, AMS. 1972. Unit ed States Standards for Grades of Green Asparagus for Processing. USDA Agricultural Marketing Service Fruit and Vegetable Division. Fresh Products Branch. April 5. USDA AMS 2006: USDA, AMS. 2006. United States Standards for Grades of Fresh Asparagus. US DA Agricultural Marketing Service Fruit and Vegetable Division. Fresh Products Branch. February 23 WADAF: Government of Western Australia, Department of Agriculture and Food website.0020 http: //www.agric.wa.gov.au/HOME.html?s=594811371 WEBMD: WebMD Medical Information website: http://webmd.com WIEMANN: Wiemann, S., et al. 1995 - 2010. The Packer 2010. Produce Availability and Merchandising Guide
. Vance Publis hing Corp., Overland Park, KS, pp. 44 - 45 WESTERFIELD: Westerfield, R. 1999. When to Harvest Vegetables. University of Georgia. College of Agricultural and Environmental Sciences. CAES Publ. C935. WHFOODS: World’s Healthiest Foods website. http://www.whfoods.com/ WHOLEFOOD: Whole Food Catalog. http://wholefoodcatalog.info/food/zuiki (dried_zuiki,_raw)/ WIKIPEDIA: Wikipedia, The Free Encyclopedia Online inf ormation. http://en.wikipedia.org/wiki/Main_Page WILCOX - LEE: Wilcox - Lee, D. 1991. Asparagus Production
. In Proc. 1991 New York State Vegetable Conference, N.Y. State Vegetable Growers Association, Ithaca, NY , pp. 136 - 138. WRIGHT 2001. Wright, C. A. 2001. Mediterranean vegetables: a cook's ABC of vegetables and their preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and north Africa with more than 200 authentic recipes for the home cook. 388 pp. Harvard Common Press. Accessed via Google Books on 7/7/2009. YAMAGUCHI 1973: Yamaguchi, Mas. 1973. Production of Oriental Vegetables in the United States
. Hort. Sci. 8(5):362 - 370. YAMAGUCHI 1983: Yamaguchi, Mas. 1983. World Vegetables
. AVI Publishing Company: Westport, Connecticut. 415 pp. ZANDSTRA: Zandstra, B. H., et al. 1992. Asparagus . Coop. Ext. Serv., Michigan State Univ. Ext. Bull. E 1304.115

**APPENDIX I** 
**–** Maps of the Asparagus, Celery and Rhubarb Acres form the USDA AGCensus, 2 002. Figure 1 . Map of the U.S. Asparagus Acres form the USDA AGCensus, 2002.

**5 9**  **8**

**7**

**2 1** 

**6 4**  **11**

**10**

**3 12** 

**13 13**  **13 Acreage by county**  **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 **ASP ARAGUS** 

1 - 141 142 - 716 717 - 3650 3651 - 10403 10404 - 20287

Figure 2 . Map of the U.S. Celery Acres form the USDA AGCensus, 2002.116 **8 2** 

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

**13 13**  **13 CELER**  **Y 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 CELERY**  1 - 39 40 - 425 426 - 962 963 - 2947 2948 - 9500 **Acreage by county**

Figure 3. Map of the U.S. Rhubarb Acres form the USDA AGCensus, 2002.117 **8 2** 

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

**13 13**  **13 RHUBARB**  **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 RHUBARB**  1 - 2 3 - 9 10 - 40 41 - 137 138 - 602 **Acreage by county**

**APPENDIX II: D ietary and Nutritional Value of the**  **Stalk, Stem, and Leaf Petiole Vegetable Commodities**  **:** D espite the relatively low caloric values of Stalk, stem, and leaf petiole vegetable commodities they play

an important role in human diet mainly because of their high and diverse vitamin and mineral content. They have many

benefits high in vitamins, folic acid, antioxidant, and fiber. **Table 47**  **. Dietary Value of the**  **Stalk, Stem, and Leaf Petiole Vegeta**  **bles: Commodity**  **Dietary Value** Agave Aside from its major use as a source of fiber, arguably the most famous usage of agave is for the sap of its flower stalk, which may be fermented in mezcal or tequila (depending on the species used) or processed into a gave “nectar”, a popular natural sweeter. The leaves and roots of many species contain high levels of saponins, and sometimes can be used for soap. Asparagus High in fiber. White asparagus is lower in phenolics (bitter118

**Commodity Dietary Value** 

components), Vitamin C, and protein , but higher in simple sugars compared to green asparagus. Green spears generally contained higher concentrations of mineral nutrients than white spear. Most of the mineral nutrients measured decreased from the spear tip to the base. Since the mineral nutrient levels found in asparagus spears are influenced b y the length of the spear, reducing the inedible fibrous butt end would reduce transportation costs and provide consumers with a nutritionally

better product with respect to essential minerals. Growers should expect to receive a premium for such a product. One serving (5 spears or 93g) of green asparagus contains 20 calories, 0g fat, 0mg cholesterol, 0mg sodium, 5g total carbohydrate with a 2% daily value, 2g dietary

fiber with a 7% daily

value, 2g su gars, 2g protein, 10% Vitamin A, 10% Vitamin C, 2% Calcium and 2% Iron. One of the most important nutrients in asparagus is folic acid. One serving of asparagus provides 60% of the U.S. Recommended Dail y Allowance (RDA) of folic acid. This serving contains the largest percentage of U.S. RDA of any food. Bamboo, shoots The shoots are high in vitamins and fiber, low in protein,

carbohydrates and fats; some species contain cyanide and should be cooked with care. Tender shoots; seeds a famine food. Celery Source of Vitamin A and folic acid. Fern, edible High in potassium and Vitamin A. Kohlrabi High in potassium, protein, and Vitamin A. Palm, hearts The heart - of -palm contains calcium oxalate crystals. Prickly , pear, pads (Cactus) Fruit are high in vitamin C and nicotinamide and minerals including

calcium and magnesium; fruit contain no fat. The plant has antioxidant properties. Rhubarb High in oxalic acid. Zuiki High in potassium, manganese and fiber.