Ethnic and Specialty Vegetables Handbook
First Edition
Ethnic and Specialty Vegetables Handbook
First Edition
Stephan L.
Tubene, Ph.D.
Coordinator of
the Small Farm Institute
University of Maryland
Eastern Shore
Maryland
http://www.agnr.edu/mce/smallfarminstitute
December 2004
Sponsor: Grant
provided by the Tri-County Council for
“Working Together to Build One of
Issued
in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914,
in cooperation with the U.S. Department of Agriculture,
----------------------------------------------------------------------------------------------------------------------------
The
University of Maryland is equal opportunity. The University’s policies,
programs, and activities are in conformance with pertinent Federal and State
laws and regulations on nondiscrimination regarding race, color, religion, age,
national origin, gender, sexual orientation, marital or parental status, or
disability. Inquiries regarding compliance with Title VI of the Civil Rights
Act if 1964, as amended; Title IX of the Educational Amendments; Section 504 of
the Rehabilitation Act of 1973; and the Americans With Disabilities Act of
1990; or related legal requirements should be directed to the Director of Human
Resources Management, Office of the Dean, College of Agriculture and Natural
Resources, Symons Hall, College Park, MD 20742.
CONTENTS
Contents ............................................................................................................................. i
Preface............................................................................................................................... ii
Acknowledgment............................................................................................................... iii
Abbreviations and Acronyms ............................................................................................. iii
Introduction........................................................................................................................ 1
Amaranth........................................................................................................................... 2
Basil................................................................................................................................... 4
Cilantro.............................................................................................................................. 6
Egg Plant............................................................................................................................ 7
Pepper............................................................................................................................. 10
Sweet Potato ................................................................................................................... 12
Tomatillo.......................................................................................................................... 14
Production Report............................................................................................................ 16
Seed Sources................................................................................................................... 20
References....................................................................................................................... 20
PREFACE
Tobacco farming in Southern Maryland has been a way of life for decades. This farming practice is changing rapidly. As the Maryland Department of Agriculture (MDA) administers the tobacco buy out program, a new program that encourages Maryland farmers to quit producing tobacco, and adopting therefore a new life style, alternative crops must replace tobacco if farming has to survive in Maryland, especially in Southern Maryland, formerly known as the “tobacco country.”
Consumer tastes and preferences drive the nation’s food and fiber system, along with other traditional determinants of demand such as the price of food and related goods, and consumers’ income. Changing patterns of the U.S. agriculture and population will influence next generation’s food consumption
This publication is the result of field trials of new crops, exotic to Southern Maryland weather and geo-climatic conditions. Thanks to an initial grant from Tri-County Council for Southern Maryland, the ethnic and specialty vegetables production project was started at the University of Maryland’s Research and Education Center, Upper Marlboro facility. The Ethnic and Specialty Vegetables Handbook, First Edition is based on a two-year research program at the Upper Marlboro facility. We believe that this first edition will provide valuable production guidelines to our farmers and any one interested in growing ethnic and specialty vegetables. We will keep in touch, so you too, stay in touch by visiting our web site www.agnr.edu/mce/smallfarminstitute and by writing and/or calling us at 410-222-679.
Stephan L. Tubene, Ph.D.
Coordinator, The Small Farm Institute
University of Maryland Eastern Shore
Maryland Cooperative Extension
ACKNOWLEDGEMENTS
We wish to thank and acknowledge the following colleagues for their
contribution to the publication of the Ethnic and Specialty Vegetables
Handbook, First Edition.
R. David Myers, Extension Educator, University of Maryland
Mark Spicknall, Research Facility Manager, University of Maryland
Alfred Hawkins, Agricultural Research Technician, University of Maryland
Yao Afantchao, Farmer and Business Owner, Deku Enterprise, Inc.
Okarsamaa White, Outreach Project Director, University of Maryland Eastern Shore
Henry Brooks, Administrator, University of Maryland Eastern Shore
Connie Pergerson, Former Extension Educator, University of Maryland
Laura Hunsberger, Extension Educator
Ginny Rosenkranz, Extension Educator
Norrine Smith, Administrative Assistant
Christie Kneipp, Administrative Assistant
Georgeann Browning, Administrative Assistant
Doris Sabur, Administrative Assistant
ABBREVIATIONS AND ACRONYMS
AGNR Agriculture and Natural Resource
DRC Democratic Republic of Congo
MCE Maryland Cooperative Extension
MDA Maryland Department of Agriculture
U.S. United States of America
INTRODUCTION
Specialty and ethnic vegetables are defined as vegetables
and /or herbs that were not traditionally grown in the
Our Ethnic and Specialty Vegetables Handbook is adapted from the University of
California Small Farm Center’s publication, “Specialty and Minor Crops
Handbook, Second Edition.” Literature search came essentially from Rubatzky and
Yamaguchi (1997)’s “World Vegetables: Principles, Productions and Nutritive
Values, Second Edition’s publication.”
All vegetables discussed in the Handbook were experimented at the University of Maryland Research and Education Center, Upper Marlboro’s facility.
Previous work on ethnic and specialty vegetables at the Small Farm Institute includes a fact sheet 783 titled “Agricultural and Demographic Changes in the Mid-Atlantic Region: Implication for Ethnic and Specialty Produce.” In this publication, several questions were raised about the survival of the mid-Atlantic farmers in the midst of recent agricultural and demographic changes. It was suggested that Mid-Atlantic farmers were to adapt to these changes in order to survive in such a competitive world. Adapting means examining and adopting (new) alternative crops and marketing strategies including high-value crops, value-added enterprises, agritourism, farmers’ markets, and pick-your-own.
While the first publication introduced U.S. agricultural and demographic trends, and their implication for the farming communities, subsequent publications focus on production guidelines, market potential and nutritional values of ethnic and specialty vegetables.
This Ethnics and Specialty Vegetables Handbook is not the sole reference book on world vegetables. It is however, intended to be used as a reference among other publications. It will serve as a production guideline along with other publications on the subject. The Small Farm Institute welcomes any suggestions and useful information on ethnic and specialty vegetables that can be included in future publications.
The Small Farm Institute
University of Maryland Eastern Shore
Maryland Cooperative Extension
AMARANTH, Amaranthus species
Amaranthus
sp. is a member of the Amaranthacea
family
Other names: Callalou (Jamaica), Bitekuteku (DRC1), and Amarante (France)
Edible Red Amaranth, Ethnic Vegetable Research Project
at the Upper Marlboro
Research and Education Center, University of Maryland. (Photo: Stephan Tubene)
Origin and
Botany
Amaranths originated in Western Central and South America. They are better known for the grain producing species. Nevertheless, there are cultivars grown for leaves. Leafy vegetable amaranths are plants of African, Southeast Asian, and Central American origin, which include species such as Amaranthus tricolor, A. lividus, A. dubius, A. gangeticus, A. blitum, and A. hybridus.
Market and Uses
Leafy vegetable amaranths are usually sold in international specialty food stores in the U.S. Though imported from Asia, Africa, and Central America, vegetable amaranths are currently grown in the U.S. At the University of Maryland’s Research and Education Center, Upper Marlboro facility, scientists have reported yields of 21,143 pounds per acre. Amaranth leaves are a good source of protein, pro-vitamin A, vitamin C, and fiber. They are usually fried or cooked with tomatoes, onions and bell peppers, and served as a condiment with meat or fish. Young amaranth leaves are also served raw in a salad dish while amaranth seeds are used as ingredients in cereals.
Culture
The amaranth plants grow on a wide range of soils. Slightly acid sandy loams combined with a good drainage are preferred. Root systems are generally sparse. Like any tropical crops, amaranths are frost sensitive and require warm weather. They are, however, drought tolerant. Most leafy vegetable amaranths measure about 1-4 feet tall and produce numerous small flowers on terminal and axillary spikes. Although individual seed are very small, amaranth plants produce abundant edible seed, which have high protein and oil content. The grain amaranths are more productive seed producers than vegetable amaranths.
______________________
1DRC stands for Democratic Republic of Congo
Disease concerns include leaf spot, and white rust caused by Pythium, and Cercospora. In addition, chewing insects such as striped cucumber beetle, and nematodes cause damage to amaranth plants, especially amaranth foliage.
Propagation and Plant Spacing
Vegetable amaranths are usually seed-propagated. However, seedlings can be used for transplants. Periodic applications of fertilizer are recommended to encourage vegetative growth and high yields. Amaranth’s grains left on the plants and falling on the ground could germinate during the following growing season. However, these seedlings are not a weed threat for farmers.
Harvest and Post-harvest
Vegetable amaranths are pulled with roots when they are 1 month old and thereafter. Another method consists of partial leaf removal intended to allow for re-growth of plants for successive harvesting. Frequent harvesting (weekly) tends to delay flowering and encourages new shoot and leaf growth. Post-harvest life of amaranth vegetables is relatively short due to rapid wilting of the foliage. Post-harvest handling consisting of a short cooling of leaves at 45-55 degree Fahrenheit before market delivery is recommended.
Amaranth believed to be a weed threat problem for farmers, was not after one year of natural germination from previous culture. Upper Marlboro Research and Education Center, University of Maryland. (Photo: Stephan Tubene)
BASIL, Ocimum basilicum
Ocimum basilicum is a member of the Lamiaceae (mint) family
Other names: Lumba lumba, Luenyi (RDC), and Basil (France)
Basil, Ethnic Vegetable Research Project at the Upper
Marlboro
Research and
Origin and Botany
Basil, an annual herb of the mint family, is a native to India and Asia. Basil plants grow in a bushy shape about 18 inches tall, with broad leaves 2 to 3 inches long. Leaves vary from yellow-green to dark green, depending on the variety and soil fertility. Basil is cultivated for its aromatic leaves, which are used both fresh and dried. Basil has a wide range of varieties including Ocimum americanum (lemon basil); O. basilicum (large-leaf green sweet basil popular for commercial use); Cinnamon (cinnamon basil; and O. sanctum (holy basil).
Market and Uses
Basil is grown commercially worldwide. It has medicinal, culinary, aromatic, ornamental, and cosmetic uses. Basil is used as a culinary seasoning and is widely known for its use in Italian, Indian, and Congolese cuisine. The cosmetics industry uses basil oil in lotions, perfumes, and soaps. Dried basil is used as an ingredient in potpourris. Basil foliage loses its aroma if stored too long after harvest.
Culture
Basil grows in a wide range of conditions including warm and temperate climate. In a temperate climate, basil seeds are sown in a greenhouse in spring and seedlings are transplanted to the field early summer. Cold weather turns the leaves limp and yellow. Basil is extremely sensitive to frost. Growth and yield vary depending on climate conditions, plant type, and cultural practices.
Propagation and Plant Spacing
Basil is direct seeded or transplanted to the field in late spring and/or early summer. A raised bed in a sandy-loam soil is recommended. Raised plasticulture beds fed by a trickle irrigation system have produced excellent results at the University of Maryland Research and Education Center. Space transplants every 5-6 inches in rows that are 24 to 36 inches apart. Basil can also be grown in high density if mechanical cultivation and seeding are possible. Fertilization depends on soil type and previous crop and fertilizer applications. An N-P-K ratio of 1-1-1 is recommended. Keeping the soil moist throughout the growing season will avoid low-moisture stress on basil vegetables.
Harvest and Post-harvest
Basil is harvested for fresh market by cutting foliage 5-6 inches above the ground in order to allow for re-growth. This will also restrict flowers from appearing too quickly. Frequent foliage harvest is encouraged. Basil foliage quality (for fresh market) is maintained by keeping standing bunched stems in clean water under ambient temperatures. Boxes containing basil may be kept in storage rooms below 50°F for short periods of time. Basil is also sold dry. To dry quickly, basil stalks are cut and spread on screens out of direct sun.
CILANTRO, Coriandrum sativum
Coriandrum sativum is a member of the Apiaceae (parsley) family.
Other names: Joh
tsu (Hmong); koendoro (
Origin and Botany
Cilantro’s origin is eastern Mediterranean region and southern Europe. Cilantro is an annual plant that grows 2 to 3 feet tall. Cilantro’s leaves are light green, feathery, and flat. Its dried fruits, known as coriander seed are used as a spice.
Market and Uses
Cilantro is grown for its fresh leaves and for its dried fruits. Cilantro leaves are used for flavor in culinary seasoning. Dried fruits, coriander seeds, are used (whole or ground) as spices. The seed's aromatic essential oil is extracted and used as ingredients in perfumes and cosmetics. Fresh cilantro roots are mixed with salad in a Thai cuisine.
Culture
Cilantro grows in both warm and temperate weather. However, cilantro plants are sensitive to heat, and will bolt to seed quickly in warm weather. In a temperate climate, seeds are usually sown in a greenhouse during spring and transplanted in the field late spring or early summer. Plant spacing varies from 5 inches within rows to 35 inches between rows. As basil, cilantro will continue to produce new foliage after first cut until its goes to seed.
Harvest and Post-harvest
For fresh market, basil is harvested 2-3 months after transplantation. Frequent harvesting is recommended in order to delay flowering and allow re-growth and more harvests. Fresh cilantro is kept cool at 50°F before market delivery. Large-scale commercial growers clip the plant just below ground level and bunch it. Coriander seeds are harvested when the entire plant is dried, before seed pods break open and scatter seed all over the ground.
EGGPLANT, Solanum species
Solanum
sp. is a member of the Solanacea
family
Other
names: aubergine (France), njilu (DRC), gboma (Togo)
Thai eggplant, Ethnic Vegetable Research Project at the Upper
Marlboro
Research and
Origin and Botany
Eggplant originated in India. It was introduced to Africa by Arabic traders. Eggplant is widely popular in Asian, African, and Mediterranean countries. Eggplant is a member of Solanacea family. Varieties include Solanum melongena (round-shaped fruit), S. esculentum (egg-shaped fruit), and S. macrocarpon (gboma eggplant, West Africa). Eggplants are short-lived perennials in the tropics, and are cultivated as annuals in temperate zones. Leaves are generally large, alternate, and simple and have a dense grayish wooly covering under surface, particularly in wild types. Flowers are solitary or multiple in cyme inflorescence. The fruit is a large, pendent berry without a cavity. Fruit colors vary from white, yellow, green, red, purple, black, or mixtures of these colors. Seed are small and light brown, and imbedded in the placental tissues.
Market and Uses
Specialty eggplants are maily sold in international grocery stores. Specialty eggplants include Thai eggplants, and garden eggs (African eggplants, also known as gboma in West Africa, and njilu in DRC). Solanum gilo, a Solanacea family’s specie, is grown for his bitter flavor. Specialty eggplants are known for their particular tastes and medicinal properties. Eggplants are usually fried and/or cooked in a stew dish along with meat or fish.
Culture
Eggplants are well adapted to tropical conditions and mid-temperate regions that provide a long period of continuous warm weather throughout growth. Favorable daytime temperatures range between 65ºC and 85ºC. Most soils are satisfactory; however, poorly drained soils should be avoided. A soil pH between 5.5 and 7.5 is preferred. Eggplants have a fairly high nutrient demand and supplemental fertilization is recommended.
Propagation and Plant Spacing
Eggplants are propagated by direct seeding or by transplants. Transplants are recommended in temperate climate. For production in severely diseased-infested soils, eggplants can be grafted to resistant rootstocks of Solanum torvum or S. integrifolium. Cultivars and cultural practices determine plant spacing requirements. Cultivars having large bushy growth are spaced further apart than dwarf types. Yields recorded at the University of Maryland Research and Education Center are 23,197 pounds per acre; 9,911 and 21,237 for Nadia, Zebra, and Kermit respectively.
Harvest and Post-harvest
Eggplants are harvested 3 months after seedlings were transplanted in the field. Under favorable conditions, flowering and fruit production is continuous. For best edible quality, fruits are consumed while immature and before seeds have enlarged. Eggplants are hand harvested with care without damaging the pedicel, which should be properly cut to prevent injuries to the plant. They can be stored in good marketable condition for 7-10 days at 55ºF and 95% relative humidity.
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Zebra and Nadia eggplants, Ethnic
Vegetable Research Project at the Upper Marlboro
Research and
AFRICAN EGGPLANT
African eggplants also known as garden eggs fit the same origin and botany as described above. The only distinctive characteristic of African eggplants is that their fruits are small, light and/or dark green when immature. It is at this stage that garden eggs are harvested. Left to mature on the plant, garden eggs become red and not suitable for consumption. Garden eggs are native of West Africa and nowadays almost disseminated in the African and Mediterranean region. They are grown like any other eggplants as described above. They are cooked as ingredients in most African cuisine stew and soup. African eggplants can be fried and served with meat and/or fish.
African eggplants
and okra, Ethnic Vegetable Research
Project at the Upper Marlboro
Research and Education Center,
PEPPER, Capsicum
species
Capsicum
sp. is a member of the Solanacea
family
Other names: piment (France); pilipili, or ndungu (DRC)
Hot green pepper (Dutch Bonnet), Ethnic
Vegetable Research Project at the Upper Marlboro
Research and
Origin and Botany
Peppers’ s origin is established in tropical and subtropical America. Peppers are herbaceous plants, mostly woody at the stem base. Taproots are strong and deep and generally well developed. Leaves have variable size. They are relatively smooth, simple and thin. Fruits are frequently borne singularly at each node for C. annuum cultivars, and with multiple fruit (typically two or three) per node for some other species. As fruits develop, the pericarp grows faster than placental tissues, resulting in a cavity. Fruit colors vary from green, yellow, purple when young to red, orange, yellow, or a mixture of these colors.
Market and Uses
Peppers are better known for their flavor. Pepper flavors range from sweet to mild and pungent. Varieties of peppers grown at the University of Maryland’s Research and Education Center, Upper Marlboro facility, are Habanero, and Dutch Bonnet. Pepper yields recorded at this research facility were estimated at about 8,500 pounds per acre. In many countries, peppers are considered an indispensable food. In fact, peppers not only add flavor to food, but they are also an excellent source of vitamins A and C. In addition, peppers are used for their medicinal characteristics mostly in Africa and Latin America as well as for ornamental purpose.
Culture
Peppers grow at various altitudes. They are frost and moisture sensitive. They require warm weather and a long growth period to be productive. Mean day temperatures of 68-78ºF are ideal. Low temperatures coupled with excessive soil moisture delay growth, and limit flavor and color development. Lack of moisture during flowering may cause flowers and young fruit to abscise. Peppers should be planted in well-drained soils since waterlogged plants may loose foliage and become sensitive to root diseases. Most favorable soil pH ranges between 6.5 and 7.0.
Propagation and Plant Spacing
Peppers propagation is either direct seeding or transplants. Transplants propagation is the most commonly used practice. Seedlings are mainly grown in greenhouse and transplanted in the field when weather becomes favorable. Plant density varies with cultivars. Spacing is commonly 5-6 inches within rows and 32-36 inches between rows. Close spacing tends to reduce fruit size, although high densities provide shade that can limit fruit sunburn.
Harvest and Post-harvest
Fruit size and color as well as consumer tastes and preferences are common determinants of peppers harvest. Fruits are detached by carefully cutting through the pedicel in order to minimize stem breakage. Intact pedicel protects the fruits from drying out and becoming easily accessible to pathogens. Special care should be given to hot peppers (Habanero, and Dutch Bonnet) during harvest so as to avoid human injuries. Wearing plastic gloves will help prevent hand hitching. Post-harvesting handling consists of cooling fruits at 45-50ºF in high relative humidity. Storage temperatures should be maintained above 40ºF.
Hot pepper (Habanero), Ethnic Vegetable Research
Project at the Upper Marlboro
Research and
SWEET POTATO, Ipomea
batatas
Ipomea batatas is a member of the Convolvilacea family
Other names: patate douce (France); matembele, or tshilunga (DRC)
Edible sweet
potato, Ethnic Vegetable Research Project
at the Upper Marlboro
Research and
Origin and Botany
Sweet potato’s origin is believed to be South America, West Indies, the Philippines and Polynesia. Sweet potato is a perennial dicotyledon known for its long trailing vines and smooth, flat, or lobed leaves, borne on erect petioles. Edible portions are the enlarged storage roots, shoot tips, and young leaves. Ipomoea aquatica is grown specifically for its edible foliage.
Market and Uses
Sweet potato is grown for various uses including foliage and tuber consumption. Most edible sweet potato varieties have green lobed leaves. Shoot tips and young leaves can be eaten raw as a salad mixed with other vegetables such as spinach and amaranth mostly sold in international food stores. Young sweet potato foliage can also be cooked the same manner as spinach and served with a main dish.
Culture
Sweet potato grows in various tropical, subtropical, and warm regions. Growth periods range from 90 to 150 days in temperate areas. In the tropics, growth is continuous and harvests can be made as needed for foliage, and for tubers whenever suitable root size is attained. Well-drained, sandy loam soils with adequate aeration are preferred. Soil compaction adversely affects storage root shape and size. Sweet potatoes have a moderate tolerance to low pH and are adaptable to a wide range of pH (4.5-7.5).
Propagation and Plant Spacing
Storage roots do not have natural dormance and can therefore initiate adventitious sprouts whenever temperatures and moisture are favorable. In temperate regions, sprouts, also known as shoots usually grown in heated nursery beds, are used as seedling transplants, within a month of their growth. In tropical regions, however, vine shoot tips and stem cuttings are commonly used for propagation. Plant spacing depends on the intended use of the crop. For vegetable usage, wide spacing is recommended for large and abundant foliage production. Plantings are often established on raised beds to improve drainage and facilitate soil cover of developing storage roots.
Harvest and Post-harvest
When sweet potato is grown for foliage consumption, harvest occurs about two months after transplantation. In this case, leaves are harvested as vines expand. Several harvests are advised in order to encourage vines growth and therefore increase leaf yield. As vegetable, sweet potato leaves are harvested by cutting vines and cooling them at about 50ºF before taking them to the market. If grown for tubers, it is not recommended to harvest foliage since it may delay storage roots’ growth with low yields as consequence.
TOMATILLO, Physalis philadelphica
Physalis philadelphica is a member of the Solanaceae (nightshade) family
Other names: tomate (French), and tumata (DRC)
Tomatillo Verde, Ethnic Vegetable Research Project at
the Upper Marlboro
Research and
Origin and Botany
The tomatillo plant’s origin is Mexico. It is an annual, low-growing, sprawling plant usually not more than 2 feet high. Tomatillo has small, sticky, tomato-like fruits enclosed in papery husks. Tomatillo is a highly variable crop in terms of plant habit, fruit size, and harvest date.
Market and Uses
Tomatillo is grown as traditional
and/or organic specialty crop. Among tomatillo varieties, purple tomatillos are
very distinctive. Tomatillos are mainly grown in Mexico and California.
Tomatillo is widely used as a principal ingredient in green salsa, but also in
soups and stews. Fruits that have turned yellow have low culinary value.
Tomatillos are nutritious. They contain Vitamins A and C as well as niacin.
Culture
Tomatillo is grown in a warm-season region. It is fairly tolerant of drought. Tomatillos are grown the same way as tomatoes. They are generally direct-seeded. However, transplanting seedlings grown in advance in a green house is suitable for an early harvest. Plant spacing and population density vary considerably among growers. Flea beetles feed on tomatillos. Flea beetle’s symptoms on tomatillos are similar to those on tomatoes, except that the pests often eat right through the leaves, which are thinner than tomato leaves.
Harvest and Post-harvest
Tomatillo fruits are harvested 70 to 80 days after transplantation. Fruits are harvested selectively by hand as they mature. Maturity occurs when fruits begin to break through their husks. Harvest takes place before fruits turn yellow. Fruits can be stored at 55-60ºF and 85-90% relative humidity.
Sweet pepper (left) and Tomatillo Verde (right),
Ethnic Vegetable Research Project at the Upper Marlboro
Research and
PRODUCTION REPORT
Ethnic Vegetable Production Trials on
a Plasticulture System for the Development of an Ethnic Food Market in Southern
Maryland
R. David Myers1, Stephan
Tubene2, Mark Spicknall1, Alfred Hawkins4
1Extension Educator
University of Maryland
7320 Ritchie Highway, Suite 210
Glen Burnie, MD 21061
Introduction
In 2000 a preliminary ethnic vegetable study was conducted at the University of Maryland Research and Education Center in Upper Marlboro, Maryland to examine the five West African vegetables: hibiscus (leaves), sweet potato (leaves), edible amaranth, Solanum gilo, African eggplant, and an African pepper variety. This preliminary study was also featured as part of the Upper Marlboro Research and Education Center Farm Field Day on July 26, 2000, which stimulated interest among the farm community, and resulted in a grant awarded to a three-member investigative team. The grant entitled “Developing an Ethnic Food Market in Southern Maryland” included the following three major areas of concentration: 1) The evaluation of ethnic vegetable markets and their economic development, led by researcher Stephan Tubene, Coordinator, University of Maryland Small Farm Institute; 2) The development of community awareness of ethnic vegetable produce through dietetic workshops and cooking demonstrations, led by researcher Constance Pergerson, Extension Educator, University of Maryland; and 3) The examination of commercial ethnic vegetable production techniques, led by researcher R. David Myers, Extension Educator, University of Maryland.
The ethnic vegetable study planted in 2001 continued focus on the five African vegetables stated and expanded to include Caribbean, Oriental, Indian, and South American vegetables and herbs for comparison. An examination of yields and the development of production practices was the focus of the study on a plasticulture intensive management system. However, the dietetic, marketing, and economic assessment of the vegetables will ultimately serve as the springboard for developing a regional alternative enterprise for Southern Maryland farmers. The Maryland ethnic vegetable team plans to develop a series of extension fact sheets for the purpose of educating growers for the successful transition into production and marketing of these new cropping opportunities.
Of mentionable note, a similar ethnic vegetable study was conducted in 2000 by researcher William Sciarappa, Agricultural Agent, Rutgers University, and reported in the 2000 Mid-Atlantic Vegetable Workers Conference Proceedings. The previously reported results were very collaborative with this trials finding.
Materials and Methods
The project was designed as a randomized complete block, with four replications for each of the ethnic vegetables or herbs grown. The plot dimension were 15 ft wide by 20 ft long with three 6’ high by 30’ wide raised plasticulture beds on 5’ centers. The transplants or directly seeded crop was spaced either 36’’ or 12” by 12” in the row as indicted in Table 1., with either 2,904 ppa or 17,424 ppa, respectively. The transplants were contract grown with seeds from Johnny’s Selected Seeds, or from sources within the local ethnic communities.
The research trial was conducted in 2000 and 2001 at the University of Maryland Research and Education Center in Upper Marlboro, Maryland, on a Monmouth fine sandy loam soil. Soil tests revealed optimum levels of phosphorus and potassium for both of the sites. A complete starter fertilizer was applied during bed making, and additional nitrogen was supplemented through the trickle irrigation system as required. Insecticide and fungicide treatments were made as required if labels existed for the individual crops.
The trials were planted on May 12, 2000 and May 9, 2001with the following exceptions: The African eggplant, African/Jamaican hot pepper var. Scotch Bonnet, and Solanum gilo “African Bitter Balls” were planted on May 24, 2001, and the sweet potato var. Red Hayman was planted on May 24, 2001. The tomatillo plots required staking and twine weaving for standability. All other crop species were free standing.
Results
The plots were harvested, utilizing random destructive plant sampling, or whole plot for yield determinations. Some crops were harvested multiple times whereas others were harvested once over. Mean weights of the marketable plant portion were determined for each crop species and/or variety, and reported in Table 1. The project experienced cooler and wetter than normal summers for both years delaying the fruit harvest, whereas the vegetative growth and quality were enhanced. On August 4, 2000 the following ethnic vegetables were harvested: Solanum gilo, “African Bitter Balls”; green amaranth; edible hibiscus, sweet potato var. Red Hayman; and Pepper vars. Scotch Bonnet, and Numex. The smooth leaf spinach var. Denali was harvested June 6, 2001. On July 3, 2001 the following vegetables and herbs were harvested: Oriental cucumber var. Suyo Long; sweet basil var. Genovese; cilantro var. Jantor; and chervil var. Brussels. On July 6, 2001 the following vegetables and herbs were harvested: red amaranth; holy basil, Kaprao, and Osmin Purple. On July 20, 2001 the following vegetables were harvested: Oriental cucumber var. Suyo Long; Solanum gilo, “African Bitter Balls”; tomatillo vars. Toma Verde, and Purple; Leeks var. Upton; pepper var. Pimento Elite; and eggplant vars. Nadia, and Zebra. On July 31, 2001 the following vegetables were harvested: eggplant var. Kermit; red amaranth; edible hibiscus, leaves; sweet potato var. Red Hayman; and Pepper var. Scotch Bonnet. On August 24, 2001 the following vegetables were harvested: Pepper var. Numex, “green habanero”, “red habanero”, and “orange habanero”.
Table
1. Ethnic Vegetable
Yields 2000 & 2001
|
Vegetable Crop
Species/Variety |
Population (Plants/acre ppa) Spacing |
Average Yield Harvested Portion (Pounds/plant) |
Average Yield Harvested Portion (Estimated Pounds/acre) |
Average
Yield Harvested Portion (Estimated Tons/acre) |
|
Amaranth, Edible Green “Jamaican
Calaloo” |
2,904 ppa 5’ X 36” |
Leaves 7.625 |
Leaves 22,143 |
Leaves 11.07 |
|
Amaranth, Edible Red “Jamaican
Calaloo” |
2,904 ppa 5’ X 36” |
Leaves 5.750 |
Leaves 16,698 |
Leaves 8.35 |
|
Sweet Pepper, Green/Red Bell “King Arthur” |
2,904 ppa 5’ X 36” |
Fruit 6.750 |
Fruit 19,602 |
Fruit 9.80 |
|
Sweet Pepper, Red Pimento “Pimento Elite” |
2,904 ppa 5’ X 36” |
Fruit 1.938 |
Fruit 5,628 |
Fruit 2.81 |
|
Hot Pepper, Cayenne “Mesilla” |
2,904 ppa 5’ X 36” |
Fruit 5.250 |
Fruit 15,246 |
Fruit 7.62 |
|
Hot Pepper, Ornamental “Numex” |
2,904 ppa 5’ X 36” |
Fruit 3.250 |
Fruit 9,438 |
Fruit 4.72 |
|
Hot Pepper, African/Jamaican “Dutch Bonnet” |
2,904 ppa 5’ X 36” |
Fruit 3.125 |
Fruit 9,075 |
Fruit 4.54 |
|
Hot Pepper, Green Habanero |
2,904 ppa 5’ X 36” |
Fruit 1.000 |
Fruit 2,904 |
Fruit 1.45 |
|
Hot Pepper, Red Habanero |
2,904 ppa 5’ X 36” |
Fruit 2.725 |
Fruit 7,913 |
Fruit 3.96 |
|
Hot Pepper, Orange Habanero |
2,904 ppa 5’ X 36” |
Fruit 1.938 |
Fruit 5,628 |
Fruit 2.81 |
|
Sweet Potato “Red Hayman” |
2,904 ppa 5’ X 36” |
Leaves&Petioles 13.038 |
Leaves&Petioles 37,862 |
Leaves&Petioles 18.93 |
|
Cucumber, Asian “Suyo Long” |
2,904 ppa 5’ X 36” |
Fruit 14.80 |
Fruit 42,979 |
Fruit 21.49 |
|
Tomatillo, Green “Tomato Verde” |
2,904 ppa 5’ X 36” |
Fruit 8.388 |
Fruit 24,359 |
Fruit 12.18 |
|
Tomatillo, Purple “Purple” |
2,904 ppa 5’ X 36” |
Fruit 11.100 |
Fruit 32,234 |
Fruit 16.1 |
Table 1. (Cont.)
Ethnic Vegetable Yields 2000 &
2001
Harvested Fruit or Leaf
|
Vegetable
Crop Species/Variety |
Population (Plants/acre ppa) Spacing |
Average Yield Harvested Portion (Pounds/plant) |
Average Yield Harvested Portion (Estimated Pounds/acre) |
Average
Yield Harvested Portion (Estimated Tons/acre) |
|
Eggplant, Black Oblong “Nadia” |
2,904 ppa 5’ X 36” |
Fruit 7.988 |
Fruit 23,197 |
Fruit 11.60 |
|
Eggplant, Purple Striped Oblong “Zebra” |
2,904 ppa 5’ X 36” |
Fruit 3.413 |
Fruit 9,911 |
Fruit 4.96 |
|
Eggplant, Green Striped Round “Kermit” |
2,904 ppa 5’ X 36” |
Fruit 7.313 |
Fruit 21,237 |
Fruit 10.62 |
|
Leek “Upton” |
17,424 ppa 5’ X 12” X 12” |
Leaves & Bulb 0.360 |
Leaves & Bulb 6,273 |
Leaves & Bulb 3.14 |
|
Spinach, Smooth Leaf “Denali” |
17, 424 ppa 5’ X 12” X 12” |
Leaves 0.280 |
Leaves 4,879 |
Leaves 2.44 |
|
Cilantro “Jantor” |
2,904 ppa 5’ X 36” |
Leaves 1.875 |
Leaves 5,445 |
Leaves 2.72 |
|
Chervil “Brussels” |
2,904 ppa 5’ X 36” |
Leaves 0.500 |
Leaves 1,452 |
Leaves 0.73 |
|
Sweet Basil “Genovese” |
2,904 ppa 5’ X 36” |
Leaves 3.000 |
Leaves 8,712 |
Leaves 4.36 |
|
Holy Basil, Green “Kaprao”
Thailand |
2,904 ppa 5’ X 36” |
Leaves 0.700 |
Leaves 2,033 |
Leaves 1.02 |
|
Basil, Purple “Osmin Purple” |
2,904 ppa 5’ X 36” |
Leaves 0.233 |
Leaves 677 |
Leaves 0.34 |
Conclusions
The ethnic vegetables in this two-year study yielded consistently with sufficient quality and quantity to convince growers of their production potential in a plasticulture system. There are potentially hundreds of specialty vegetable and herb species and/or varieties that have market development potential in our ethnically diverse population centers, which require further research and educational programs. Promotion of specialty vegetables and herbs will help to mainstream them into our marketplace, thereby, enriching our diets and lives.
SEED SOURCES1
W. Atlee Burpee & Co., 300 Park Avenue, Warminster, PA 18974
The Cooks Garden, P.O. Box 65, Londonderry, VT 05148
Johnny's Selected Seeds, Foss Hill Road, Albion, ME 04910
Le Jardin du Gourmet, P.O. Box 75, St. Johnsbury Center, VT 05863
Native Seeds, 2509 N. Campbell Avenue #325, Tucson, AZ 85719
Nichols Garden Nursery, 1190 North Pacific Highway, Albany, OR 93721
Park Seed Company, Cokesbury Road, Greenwood, SC 29647-0001
Seeds Blüm, Idaho City Stage, Boise, ID 83706
Shepherd's Garden Seeds, Shipping Office, 30 Irene Street, Torrington, CT 06790
Sunrise Enterprises, P.O. Box 10058, Elmwood, CT 06110-0058
Taylor's Herb Gardens, 1535 Lone Oak Road, Vista, CA 92084
W. Atlee Burpee & Co., 300 Park Avenue, Warminster, PA 18974
Nichols Garden Nursery, 1190 North Pacific Highway, Albany, OR 93721
Shepherd's Garden Seeds, Shipping Office, 30 Irene Street, Torrington, CT 06790
Native Seeds, 2509 N. Campbell Avenue #325, Tucson, AZ 85719
REFERENCES
Jolly, Desmond. Specialty and Minor Crops Handbook, Second Edition. University of California, Davis. California.
Rubatzky, V. and M. Yamaguchi. World Vegetables: Principles, Production, and Nutritive Values, Second Edition.1997, New York.
____________________
1For educational purpose only.
2 Co-Researcher, Coordinator, Small Farm Institute, University of Maryland.
3Research Facility Manager, Upper Marlboro Research and
Education Center, University of Maryland.
4Agricultural Research Technician, Upper Marlboro
Research and Education Center, University of Maryland.