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  1. Key Resource
    2017-05-26 By integrating legumes into cropping systems, small-scale farmers in low-resource settings can invest in the long-term health and resilience of their soils. Success or failure depends largely on choosing the right legume(s). With that in mind, this document presents insights on legume selection...  
  2. Key Resource
    2016-09-28 Farmers in many parts of the world, because of human population growth, have little choice but to crop their land continuously, with scarce resources to replace nutrients withdrawn by each successive crop. Crop residues are often lost as a source of organic matter and mulch, usually through...  
  3. Key Resource
    2016-03-22 Yearly production of grains, pulses, and vegetables depends on a reliable supply of quality seed. This is true for the farmer growing a crop to feed their family as well as for the agricultural worker evaluating and growing out seeds of a new crop species or variety that could improve lives. In...  
  4. Garlic Chives have mild, flat, tender leaves that taste like onion and garlic. Garlic Chives are a perennial, cool season vegetable, which flowers in the hot summer. They can tolerate high temperature and grow in many soil types.  
  5. Native to tropical America, this plant can now be found throughout much of the tropics. Jewels of Opar is an erect, herbaceous, perennial ground cover or low shrub that can reach a height of 1 m. The leaves are alternate, simple, and succulent. The self-pollinated flowers are small with 5 pink or...  
  6. Eggplant is a popular solanaceous garden vegetable grown for its edible fruit. There are many varieties of this strong upright plant. Some produce fruits that are long and thin, some produce round fruits and others large bell shaped fruit. The varieties range in color from white to purple to...  
  7. Ethiopian Kale originated in the East African plain, particularly Ethiopia. The young, tender leaves and stem tips may be eaten raw in salads. Older leaves and stouter stem portions are cooked and eaten as a dark green leafy vegetable. The flowering stalks may also be cooked and eaten. Ethiopian...  
  8. Cranberry hibiscus is a medium sized, semi-perennial bush that produces edible purple-red leaves. The tangy, deep maroon leaves can be eaten raw or cooked and the flowers blended in teas or lemonade.  
  9. There are two species of Malabar Spinach, Basella alba, which is green and B. rubra, which has purple stems. The thick mucilaginous leaves are an excellent dark green leafy vegetable for hot and humid climates. Malabar Spinach grows as a spreading vine along the ground or climbing on a trellis; a...  
  10. Moringa is a very popular tropical fast growing tree up to 15 m in height. The young pods can be eaten and the leaves are an excellent source of calcium, vitamins, minerals and protein. The tree has a loose crown and can also be used for a hedge, living fence or windbreak. It coppices well to...