Using Sweetpotato Greens: Cooking Menthods and Recipes

SW23-951 (project overview)

Project Type: Research and Education

Funds awarded in 2023: $313,125.00

Projected End Date: 04/01/2026

Grant Recipient: WSU Extension Regional Small Farms Program

Region: Western

State: Washington

Principal Investigator:

Laurel Moulton

WSU Extension Regional Small Farms Program

Co-Investigators:

Dr. Carol Miles

WSU Mount Vernon NWREC

Clea Rome

Washington State University

Description:

A fact sheet describing nutritional value, harvesting, storing and cooking of sweetpotato greens. Includes an example of an educational brochure for farmers to provide to customers when marketing greens to new audiences.

Type:

Fact Sheet

Authors:

Madeline Zwergel, Washington State University Northwestern Washington Research and Extension Center; Laura Schulz, Washington State University Northwestern Washington Research and Extension Center; Jordan White, Washington State University Northwestern Washington Research and Extension Center; Carol Miles, Washington State University Northwestern Washington Research and Extension Center

Target audiences:

Farmers/Ranchers; Consumers

URL:

https://vegetables.wsu.edu/using-sweetpotato-greens-cooking-methods-and-recipes/

This product is associated with the project "Sweetpotatoes: Testing traits for increased market value and sustainable production for direct market farms in the maritime northwest"

Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and should not be construed to represent any official USDA or U.S. Government determination or policy.