NOTICE: Hard copies of the Australian New Crops Newsletter are available from the publisher, Dr Rob Fletcher. Details of availability are included in the
Advice on Publications Available.Small Farm Center
University of California Division of Agriculture and Natural Resources
Publication 3346
Second edition
ISBN 1 879906 38 4
184pp, 1998
Specialty crops include the following:
Frieda Caplan of Frieda's Finest Produce Specialties in Los Angeles recommends the following basic steps for approaching the growing of a specialty crop:
This publication includes market information (current production and yield; use and nutrition), culture information (climatic requirements, propagation and care, pests and diseases, harvest and post-harvest practices) and seed and information sources about 63 specialty and minor crops.
The crops have been listed below and the accompanying notes having been sourced from the publication itself:
Adzuki Bean (Phaseolus angularis) A major dry bean crop in Japan and China; important as a cooked bean with rice or as a confection in Japan; used as a sprout in the US
Anise, Sweet Alice (Pimpinella anisum) Seed is cultivated in Europe, India, Mexico, Russia and the US for flavouring pastries, candies and beverages; the oil is also used for flavouring, medicines and perfumery
Arugula, Roquette, Rocket Salad (Eruca sativa) Edible leaves popular in Italy, France, Spain, Greece and Egypt in salads; used in India for oil
Asian Pear or Nashi (Pyrus serotina) Crisp juicy fruit
Baby Corn (Zea mays) Sweet corn grown for the edible tender immature ear; certain varieties have been selected for this purpose; delivered fresh
Basil (Ocimum basilicum) Aromatic leaves used fresh or dried; oil extracted; medicinal, culinary, aromatic, ornamental and cosmetic uses; varieties include Ocimum americanum (lemon basil), 0. citriodorum (lemon basil), 0. Gratissimum, 0. kilimandscharicum (camphor basil), 0. sanctum (holy basil) and 0. basilicum (large-leaf green sweet basil, popular for commercial use); other 0. basilicum varieties include Anise (anise basil), Cinnamon (cinnamon basil), Crispum (lettuce-leaf basil), Green Ruffles basil, Minimum (bush basil), Nano Compatto Vero basil, Piccolo Verde Fine basil, Purple Ruffles basil, Purpurascens (dark opal basil) and Thyrsiflora basil
Belgian Endive, French Endive, Witloof Chicory, Chicon (Cichorum intybus) This biennial plant produces a rosette of leaves on a thick fleshy root in its first season; in the second season, under forced cold conditions, a compact edible bud is harvested and used as a vegetable in Europe
Bitter Melon (Momordica charantia) Trailing or climbing vine with male and female flowers on the same plant; fruit has pebbly surface and longitudinal ridges; immature fruits harvested in China, India and south-east Asia for use in Asian cooking; ripe fruits and leaves contain a bitter alkaloid and can be toxic
Bok Choy (Brassica rapa) Non-heading cabbage of which the leaves and midribs, often picked young, are used as a staple vegetable in stir-fried dishes or steamed by Chinese communities worldwide
Bottle Gourd, Calabash Gourd, Cucuzzi (Lagenaria siceraria) Annual climbing vine producing fruit which is eaten young as a boiled vegetable or harvested mature and used as containers or musical instruments
Canola (Brassica napus) Edible oilseed rape with low concentrations of erucic acid and glucosinolates
Caper (Capparis spinosa) Deciduous dicotyledonous vine grown commercially in Morocco, Spain and Italy for the flower buds; used as a condiment in salads and sauces or in the manufacture of cosmetics and medicines; edible shoots are used as a vegetable
Cardoon (Cynara cardunculus) Grown for edible leaf petioles, leaves and undeveloped flower stalks which need to be cooked before eating; relative of the artichoke and widely grown in Mediterranean regions
Celtuce, Asparagus Lettuce (Lactuca sativa var angustana) Young leaves or the central core of the plant can be eaten in salads; in China, stems are cooked before eating
Chayote, Mirliton, Vegetable Pear, Choko (Sechium edule) Climbing vine with separate male and female flowers; sold in ethnic markets; used in many ways in salads, soups, stews and pies
Chinese Broccoli, Kailan, Gai-lohn, Chinese Kale (Brassica oleracea) Common in Chinese markets; used for stir-fries; similar to common broccoli; quality can often deteriorate if not fresh
Chinese Long Bean, Yard-Long Bean, Asparagus Bean (Vigna unguiculata subsp sesquipedalis) Annual trailing climber produced year-round from the Caribbean, Mexico and California; snapped and cooked in several ways: stewed, boiled or simmered
Chive (Allium schoenoprasum) Highly variable, perennial and widely distributed; used as garnish or seasoning
Cilantro, Chinese Parsley, Coriander (Coriandrum sativum) Seed is used whole or ground as a spice; leaves are used in Mexican or Chinese dishes; the oil is also used for perfumery and cosmetics; the root is used in Thai cuisine
Citron, Preserving Melon, Paddy melon (Citrullus lanatus var citroides) Low spreading vine with male and female flowers producing a fruit like watermelon; flesh and rind are used for preserves and pickles
Collards (Brassica oleracea) Green leafy vegetable boiled or stir fried
Daikon, Lobok, Oriental or Chinese Radish (Raphanus sativus) Extremely long roots often consumed cooked or fresh in a salad; large leaves in a rosette; in Japan, roots are pickled
Dill (Anethum graveolens) Seed or fresh leaves produced in India, Pakistan, several European countries, Egypt, Fiji and Mexico; used in cooking, especially Scandinavian and German cooking; used fresh in Greece
Endive, Escarole, Chicory (Cichorium endivia) Loose-headed plant with narrow curling leaves used as salad and cooked greens
European Black Currant (Ribes nigrum) Deciduous shrub popular in northern Europe for its flavour and high Vitamin C content; used as fresh fruit or for juice extraction
Faba Bean, Fava bean (Vicia faba) Cool season annual legume used as a green or dry vegetable, as a coffee extender when roasted and ground, as livestock or poultry feed or as a cover crop or green manure crop
Fennel, Sweet Anise (Foeniculum vulgare, F. officinale or F. vulgare dulce) Tall hardy aromatic perennial grown for seed for cooking and essential oil for condiments, soaps, creams, perfumes and liqueurs; the bulb-like base of the stems is also used in cooking; India, People's Republic of China, Egypt, Argentina, Indonesia and Pakistan are the principal producers
Fresh Figs (Ficus carica) Lucrative as a fresh restaurant fruit; related to the tropical banyan and rubber trees, osage orange, mulberry and che
Garlic Chive, Chinese Chive, Cow Choy (Allium tuberosum) Perennial plant spreading by rhizomes; grown in China and Japan; flat grass-like leaves, flowers and bulbs are used in cooking; also used in herbal medicine
Gooseberry (Ribes uva-crispa and R. hirtellum) Fruit from small bushes with thorny arching branches are picked slightly under-ripe for cooking in jams and pies and ripe fruits are eaten fresh; popular in northern Europe
Japanese Bunching Onion, Welsh Onion, Multiplier Onion (Allium fistulosum) A garden variety of perennial green onion which does not form a bulb; it can cross with common onion; hollow tube-like leaf blades and bases are used
Jicama, Yam Bean (Pachyrrhizus erosus) Tropical legume producing an edible fleshy taproot; cultivated in Mexico, northern Central America and Southeast Asia; the plant is a spreading prostrate vine; the root is eaten fresh after the outer tissue has been removed; immature pods are sometimes cooked and eaten but mature pods are probably toxic
Kiwano, African Horned Cucumber or Melon, Jelly Melon (Cucumis metuliferus) Vine producing fruit with a bland citrus or banana-like flavour; used as garnish; kiwana is a registered trademark of Prinut Inc., who import the fruit to the US from New Zealand
Kohlrabi, Stem Turnip(Brassica oleracea) Low biennial plant with cabbage-like leaves; the enlarged above-ground stem is sold as a baby vegetable or as an adult; cooked and used in the same manner as turnips
Leek (Allium ampeloprasum) Broad succulent stem produced in Europe and eaten as a cooked vegetable; leaves can also be used
Lemongrass (Cymbopogon citratus), Citronella Grass (Cymbopogon nardus) Aromatic perennial tropical grass species; oil extracted for use in perfumes and cosmetics (lemongrass); used also in herbal teas and baked goods; the core extracted from inside the stem layers of lemongrass can be used in cooking
Marjoram, Sweet Marjoram, Knot Marjoram (Origanum majorana and Majorana hortensis) Tender perennial with medicinal, culinary, aromatic, cosmetic, ornamental and craft uses; used in the cuisines of France, Italy and Portugal
Mung Bean (Vigna radiata) Ancient Asian legume crop used mainly for bean sprouts
Nappa Cabbage, Chinese Cabbage, Celery Cabbage, Pe-tsai (Brassica rapa) The Che-foo type produces a compact head with many broad soft light green leaves; Chihili produces a cylindrical head with narrow somewhat coarse leaves
New Zealand Spinach, Warrigal greens (Tetragonia tetragonioides) Much branched leafy plant with a flavour like a mild common spinach
Okra, Gumbo (Abelmoschus esculentus) Herbaceous shrub-like annual plant producing large erect pods which are harvested immature; the pods are used to make gumbo, a soup popular in the American south or boiled as vegetables; the seeds can be roasted, ground and brewed as a coffee substitute; this plant also has a swelling mucilaginous gum
Oregano, Winter Marjoram, Wild Marjoram, Pot Marjoram (Origanum spp) Aromatic herbaceous perennials with medicinal, culinary, cosmetic, craft and companion planting uses; used as a fresh or dried culinary herb in Mediterranean and Latin American cuisines; Greek oregano (0riganum vulgare subsp hirtum and 0. vulgare) produces the best culinary flavour; Origanum vulgare is grown for medicinal use; Marjoram is a fast-spreading plant that is useful in pathways and rock gardens; Trailing oregano grows well in hanging baskets or on rock walls.
Parsnip (Pastinaca sativa) Related to the carrot but white in colour; used as a vegetable
Prickly Pear Cactus (Opuntia spp) Grows in the Americas, Africa, Australian and the Mediterranean regions; produces a fruit which comes in a wide variety of colours and palatability; the sweetest fruits in the US are those with dark reddish-orange or purple skins and deep red-purple flesh; pads can be eaten cooked or raw; syrup is prepared as an alcoholic beverage coloncha; pulp can be dried, ground and used for baking; sap is used medicinally similarly to aloe vera and in chewing gum, candles and as stiffening for cotton cloth; the pad fibre can be woven
Purslane, Verdolaga (Portulaca oleracea) Eaten raw in salads; seeds can be eaten raw or ground into flour; cultivated species have larger leaves than the wild form
Quinoa (Chenopodium quinoa) Native American crop cultivated in the high Andes of Peru, Bolivia and Chile as grain or as flour; grain cooked as rice with similar uses; can also be toasted; rich in essential amino acids
Radicchio, Red Chicory (Cichorium intybus) Red broadleaf heading form of chicory produced mainly in Italy and used as a European salad vegetable; flowers are edible
Red Currant, White Currant (Ribes spp) Deciduous shrubs bearing small fruits used in jelly making, wine making, beverages; popular in northern Europe
Rosemary (Rosmarinus officinalis) Perennial evergreen shrub; used fresh or dried for medicinal, culinary, dyeing and ornamental uses; oil is extracted for perfumery uses
Sage (Salvia officinalis) Hardy perennial shrub with medicinal, culinary, cosmetic, craft, ornamental and companion planting uses
Salsify, Oyster Plant (Tragopogon porrifolius) Hardy biennial grown for its edible root which has an oyster-like taste; after peeling, it is used as a vegetable like carrots; other forms include Spanish oyster plant (Scolymus hispanicus) and Black salsify (Scorzonera hispanica)
Specialty Lettuce (Lactuca sativa) Butterhead lettuce (with an open loose head with green outer leaves and yellow inner leaves), Leaf lettuce (with a loose rosette of leaves), Romaine or Cos lettuce (with a tall slender upright head), Batavian lettuce (with a softer looser head than Butterhead but crunchy juicy texture); often marketed as baby forms
Specialty Mustard (Brassica juncea) Annuals grown particularly in Japan for the cluster of basal leaves used as greens; eaten raw or steamed, boiled or stir-fried; varieties include Mizuna, Chinese Green Mustard (Gai Choy, Dai Gai Choy), Giant Red Mustard, Osaka Purple or Fordhook Fancy
Specialty Tomatoes (Lycopersicon lycopersicum (esculentum)) There is a market for flavourful, vine-ripened fruit of many colours sold as specialty items because of their uniqueness
Sponge Gourd, Chinese Okra, Luffa (Luffa cylindrica, L. acutangula) Vigorous climbing vines; male and female flowers mostly separate on the vines but some hermaphrodite cultivars are available; Sponge gourd is grown for sponge production; Chinese okra is grown for its immature fruit and may be eaten cooked or raw
Swiss Chard (Beta vulgaris) Related to beets; succulent leaves and midribs are eaten raw or as cooked greens
Tarragon (Artemisia dracunculus) Aromatic perennial herb cultivated for its anise-flavoured leaves used for seasoning; essential oil estragon can be extracted; this herb is also used in perfumes, cosmetics
Thyme (Thymus vulgaris) Small, many-branched, aromatic perennial shrub; used as a culinary seasoning and as flavouring in liqueurs; the essential oil thymol has medicinal uses with antiseptic and stimulating properties
Tomatillo (Physalis philadelphica) Annual low-growing sprawling plant; an important vegetable crop in Mexico, the fruit is an important ingredient in green salsa
Turnip (Brassica rapa) Hardy biennial cool season plants grown as an annual crop for the fleshy roots; baby turnips are a specialty crop
Vegetable Amaranth (Amaranthus spp) Most amaranths have edible leaves if harvested young; popular among East Indian and Indonesian consumers for ethnic celebrations; prepared as a leafy green vegetable
Water Convolvulus, Chinese Water Spinach, Swamp Cabbage (Ipomoea aquatica) Herbaceous perennial aquatic or semi-aquatic training vine; can easily wilt after harvest; most of the young plant is edible
Wax Gourd, Ash Gourd, Winter Melon, Christmas Melon (Benincasa hispida) Pumpkin-like vine grown in Southeast Asia, China and India; the fruit is cooked as a vegetable when young; made into preserves and pickles when ripe; considered a delicacy in Chinese soups
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Division of Agriculture and Natural Resources
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Any claims made by authors in the Australian New Crops Newsletter are presented by the Editors in good faith. Readers would be wise to critically examine the circumstances associated with any claims to determine the applicability of such claims to their specific set of circumstances. This material can be reproduced, with the provision that the source and the author (or editors, if applicable) are acknowledged and the use is for information or educational purposes. Contact with the original author is probably wise since the material may require updating or amendment if used in other publications. Material sourced from the Australian New Crops Newsletter cannot be used out of context or for commercial purposes not related to its original purpose in the newsletter
Contact: Dr Rob Fletcher, School of Land and Food, The University of Queensland Gatton College, 4345; Telephone: 07 5460 1311 or 07 5460 1301; Facsimile: 07 5460 1112; International facsimile: 61 7 5460 1112; Email:
r.fletcher@mailbox.uq.edu.au[
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GK; latest update 17 October 2001 by: RF