Bunching Vegetables

An interactive key and field guide for the identification of insects pests, beneficials, diseases and disorders in Australia. Sandra McDougall, Andrew Watson, Len Tesoriero, Valerie Draper, Tony Napier and Gerard Kelly. Bunching vegetables covered by this guide are: Brassicaceae family - Leafy brassicas: Gai lan (Chinese broccoli, Chinese kale); Buk choy (Chinese white cabbage; Chinese chard, Bok choy); Pak choy (Shanghai buk choy); Choy sum (Chinese flowering cabbage); Gai choy (Chinese mustard) - Radishes: Long white radish (Daikon); Radish (globe, oval, and oblong types) - Broccolini - Watercress Amaranthaceae family - Amaranth (Chinese spinach, En choy) - English spinach - Beet (red and silver) Convolvulaceae family - Kang kong (Water spinach, Water convolvulus) Asteraceae family - Garland chrysanthemum (Chrysanthemum greens, Chop-suey-green) Amaryllidaceae family - Alliums: Shallot (true); Shallot (Spring onion, Japanese bunching onion, Welsh onion); Leek; Chives; Garlic chives Apiaceae family - Parsley - Dutch carrots - Celery Fabaceae (Leguminosae) family - Snake beans First published 2017. Published by NSW Department of Primary Industries 2017 © State of New South Wales through the Department of Industry, Skills and Regional Development, 2017. You may copy, distribute and otherwise freely deal with this publication for any purpose, provided that you attribute the NSW Department of Primary Industries as the owner. Disclaimer: The information contained in this publication is based on knowledge and understanding at the time of writing (March 2017). However, because of advances in knowledge, users are reminded of the need to ensure that information upon which they rely is up to date and to check currency of the information with the appropriate officer of the Department of Primary Industries or the user’s independent adviser. Recognising that some of the information in this document is provided by third parties, the State of New South Wales, the editors and the publisher take no responsibility for the accuracy, currency, reliability and correctness of any information included in the document provided by third parties.