Growing Beyond Earth: Experimental Plants Fairchild Challenge for Middle and High Schools. GBE1 - Red Romaine Lettuce. GBE2 - Chinese Cabbage

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1 GBE1 - Red Romaine Lettuce Lactuca sativa Outredgeous (Asteraceae) Lettuce is one of the world's most familiar leafy greens. First domesticated in ancient Egypt over 4000 years ago, lettuce was transported across Eurasia and eventually throughout the world. Outredgeous is a modern variety selected for its attractive purple/ red pigmentation. This was the first plant grown and eaten in space. GBE2 - Chinese Cabbage Brassica rapa var. chinensis Tokyo Bekana (Brassicaceae) This Chinese Cabbage is a variety of pak choi, a popular green vegetable of China and Southeast Asia. It belongs to the highly variable Eurasian species, Brassica rapa. Tokyo Bekana' cabbage has been chosen as one of the next leafy vegetables to be grown aboard the International Space Station. GBE3 - Redleaf Amaranth Amaranthus tricolor (Amaranthaceae) Amaranthus originated in tropical America, but is now grown in gardens worldwide. Amaranthus tricolor, also known as red callaloo, is an important leafy vegetable in the Caribbean, Africa, and South Asia. The leaves are eaten fresh or cooked. GBE4 - Red Orach Atriplex hortensis var. rubra (Amaranthaceae) Orach, a spinach relative, is widely distributed in Eurasia. It has been cultivated for centuries as a leaf vegetable, especially in the Mediterranean region. In colonial times it was brought to North America, where it has spread and naturalized in cool parts of the continent. 30 day edible portion: Leaves GBE5 - Chard Beta vulgaris Bright Lights (Amaranthaceae) Chard is an ancient Mediterranean leafy vegetable that belongs to the same species as beet root. Beta vulgaris appears to have been domesticated thousands of years ago from related wild species in Eurasia. This variety is a mix of different types that have attractive red, pink, orange, and yellow veins and petioles. 29 September 2015 Page 1 of 8

2 GBE6 - Beet Beta vulgaris Babybeat (Amaranthaceae) This beet variety is grown for both its greens and its roots. It maintains a compact size and matures quickly. Beet greens are consumed as a cooked vegetable, and beet roots are commonly used in European and Indian cuisine. 30 day edible portion: Entire plant GBE7 - Strawberry spinach Blitum capitatum (Amaranthaceae) This spinach relative is native to cool regions of North America. Its leaves and bright red fruits are edible raw or cooked, but are not known to be particularly flavorful. GBE8 - Saltwort Salsoa komarovii (Amaranthaceae) This species is native to salt marshes of Siberia and East Asia. It is adapted to saline soil, but can also grow in ordinary garden soil. It is called land seaweed in Japan, where it is traditionally eaten as a raw or cooked vegetable. GBE9 - Spinach Spinacia oleracea Red Kitten (Amaranthaceae) Spinach is a familiar leafy vegetable that is grown and eaten worldwide. It originated in the Middle East in ancient times, and was carried both eastward into Asia and westward into Europe. As a garden plant, it grows especially well in cold regions, where it can tolerate frost. GBE10 - Bunching onions Allium fistulosum Parade (Amaryllidaceae) Bunching onion is grown for its leaves, which are used to flavor salads and cooked dishes. It is native to China, and is a traditional ingredient in Asian cuisine. It is now grown in gardens worldwide. This species does not form bulbs. 30 day edible portion: Entire plant 29 September 2015 Page 2 of 8

3 GBE11 - Ashitaba Angelica keiskei koidzumi (Apiaceae) Ashitaba is a leaf vegetable that originated on Hachijō-jima, a small and remote Japanese island. Its leaves are eaten raw or cooked, and its consumption is traditionally believed to be linked to a variety of health benefits. GBE12 - Samphire Crithmum maritimum (Apiaceae) Native to the rocky Atlantic, Mediterranean, and Black Sea coasts of Europe, samphire can tolerate a wide range of growing conditions. It was historically harvested from the wild and eaten as an inexpensive food. Samphire now persists in gardens as a rare leaf vegetable. It can be eaten raw or cooked. GBE13 - Carrot Daucus carota Mokum (Apiaceae) The carrot is part of a widespread and diverse Eurasian species, Daucus carota. It was domesticated as a root vegetable in the Middle East, probably about 2000 years ago. Modern, orangecolored varieties began to appear in Europe in the 17th century, and are now grown worldwide. This is an early-producing variety. 30 day edible portion: Root GBE14 - Escarole Cichorium endivia Natacha Asteraceae Escarole is a broad-leaved form of endive, a popular salad green in Europe. Although its exact geographic origin is unclear, it was domesticated from a wild chicory species, probably in the Middle East or South Asia. GBE15 - Shungiku Glebionis coronaria (Asteraceae) Shungiku is native to the Mediterranean region, but was carried eastward centuries ago. Its leaves have become a popular ingredient in East Asian cuisine, eaten raw or lightly cooked. Worldwide, it is also grown for its attractive, daisy-like flowers. 29 September 2015 Page 3 of 8

4 GBE16 - Leaf lettuce Lactuca sativa (Asteraceae) Lettuce is an ancient vegetable, domesticated in Egypt over 4000 years ago. Today there are thousands of kinds of lettuce grown in gardens worldwide. Leaf lettuce varieties, like this one, are mostly used in salads. GBE17 - Red malabar spinach Basella alba Rubra (Basellaceae) Malabar spinach is a tropical vine native to India and Southeast Asia. It is an important leaf vegetable in its native range, and in Africa and Polynesia. The leaves may be eaten raw, but are usually cooked in curries and other seasoned dishes. GBE18 - Upland cress Barbara verna (Brassicaceae) A relative of watercress, upland cress grows in drier garden environments. Its leaves have a more intense, spicy flavor. Native to Europe, it is grown as a cool season crop GBE19 - Misome Brassica Misome (Brassicaceae) Misome is a modern hybrid of Japanese leafy green vegetables, selected for its fast growth and its ability to tolerate warm temperatures. It is eaten raw or cooked. GBE20 - Kale Brassica oleracea Toscano (Brassicaceae) Kale has been grown across Europe for thousands of years, and is now a popular garden vegetable worldwide. This is an old Italian variety known for its rich flavor. It is usually cooked, but the young leaves may be eaten raw. 29 September 2015 Page 4 of 8

5 GBE21 - Kale Brassica oleracea Starbor (Brassicaceae) This is a curly-leaf variety of kale that is popular for its high yield and pleasant flavor. Young leaves can be eaten raw, and older leaves are cooked. Kale was domesticated in Europe thousands of years ago. GBE22 - Kohlrabi Brassica oleracea var. gongylodes Quickstar (Brassicaceae) Kohlrabi is a type of cabbage grown for its edible leaves and swollen stems. It first appeared in colder parts of Europe during the Middle Ages. This variety is a fast-growing, compact type. 30 day edible portion: Leaves and swollen stem (entire aboveground plant) GBE23 - Komatsuna Brassica rapa var. perviridis (Brassicaceae) This is a Japanese mustard spinach plant that has been cultivated for hundreds of years. It is now widely grown in East Asia, where it is eaten as a raw or cooked vegetable. GBE24 - Mizuna Brassica rapa var. japonica (Brassicaceae) Mizuna belongs to a widespread species that originated in the Mediterranean region. Centuries ago it was carried into China, and then to Japan, on trade routes. It is now a popular ingredient in Japanese cuisine. GBE25 - Tatsoi Brassica rapa var. narinosa (Brassicaceae) Tatsoi is a form of Chinese cabbage that has a long history of cultivation in Japan. It is a fast-growing variety that does well in cool climates. Its leaves are eaten raw or cooked. 29 September 2015 Page 5 of 8

6 GBE26 - Chinese cabbage Brassica rapa var. pekinensis Minuet (Brassicaceae) This is a type of Chinese cabbage that is widely grown and eaten throughout East Asia. It forms dense heads of leaves. This variety is more compact than others. GBE27 - White wall rocket Diplotaxis erucoides (Brassicaceae) White wall rocket is a leaf vegetable that grows naturally in the western Mediterranean region. It is similar to arugula, but with a more spicy flavor. It is occasionally grown outside its native range as a salad green. GBE28 - Sylvetta Diplotaxis tenuifolia (Brassicaceae) Sylvetta is a weedy, resilient plant that has escaped cultivation in many parts of the world. It is native to Eurasia, where it has been grown for centuries as a leaf vegetable. It is now a popular salad green, similar to arugula GBE29 - Arugula Eruca vesicaria ssp. sativa (Brassicaceae) Arugula is a popular salad vegetable throughout the world. There are records of arugula cultivation in ancient Rome, and it is still an important element of the cuisine in Italy and other Mediterranean countries. Arugula has a distinctive, spicy flavor. GBE30 - Persian cress Lepidium sativum (Brassicaceae) Persian cress is an ancient food plant that appears to have originated in the Middle East. Since ancient times, the aromatic seeds have been used for a variety of medicinal purposes. Today, it is grown worldwide as a salad green. 29 September 2015 Page 6 of 8

7 GBE31 - Radish Raphanus sativus Cherriett (Brassicaceae) This species apparently originated in Southeast Asia, but was domesticated in Europe thousands of years ago. Ancient Greeks knew of many varieties, suggesting it was already well established in cultivation. Today, thousands of varieties of radishes are grown worldwide. Mostly used as a root vegetable, the leaves are also edible. 30 day edible portion: Entire plant GBE32 - Fine leaf basil Ocimum basilicum Pluto (Lamiaceae) Basil has been cultivated for at least 5,000 years. It is apparently native to India, but was brought to Europe and Southeast Asia in ancient times. Now it is an integral part of the cuisine in those regions. There are hundreds of known varieties grown in gardens worldwide. This variety remains compact and is well suited to small spaces. GBE33 - Molokhia Corchorus olitorius (Malvaceae) Molokhia is a leaf vegetable from North Africa, the Middle East, and South Asia. Its earliest culinary history appears to be in ancient Egypt, but it is now an important part of regional cuisine in parts of Africa and the Middle East. This species is also called jute, the name for its strong fibers that are used to make rope. 30 day edible portion: Leaves GBE34 - Minutina Plantago coronopus (Plantaginaceae) Minutina is native to Europe and North Africa, but has been carried to temperate regions worldwide. It has a long history of use as a leaf vegetable, especially in cold regions, where it produces edible greens even in winter. Young leaves are eaten raw, usually mixed with other kinds of salad greens. GBE35 - Sorrel Rumex acetosa (Polygonaceae) Native to Eurasia, sorrel has been cultivated for centuries. It has become an important leaf vegetable in many parts of Europe, Africa, and Asia. Its young leaves are eaten raw, and older leaves are cooked. The leaves have an unusual, sour flavor. 29 September 2015 Page 7 of 8

8 GBE36 - Purslane Portulaca oleracea Goldberg Golden (Portulacaceae) Purslane is a tough, adaptable plant that grows almost everywhere as a weed. It probably originated in Europe and was carried around the world by early travelers. Some botanists have suggested that it was brought to North America by Vikings. Purslane is eaten raw or cooked. This is a variety selected for garden cultivation. GBE37 - Watercress Nasturtium officinale (Brassicaceae) Watercress is an aquatic or semiaquatic plant from Eurasia. It has been eaten as a leaf vegetable since ancient times. Today, it is cultivated in moist soil or standing water in many parts of the world. 29 September 2015 Page 8 of 8