Plants for People: Herbs, Spices, Flavoring

TPSS 120C

Faculty:

Theodore Radovich

Goals:

To develop in students an understanding of the origin, culture and use of herbs, spices and flavorings.

Pre-requisites:

Consent

Course organization:

Tentative Lecture Schedule (Spring 2016):

 

January   12              Introduction, geographic origins, world market

                  19              Overview of medicinal use and human sensory perception

                  26              Field trip to Lyons herb garden

February  2                Plant culture

                  9                Harvesting and processing practices

                  16              Cooking with herbs and spices

                  23              Field trip to KCC herb garden

March       1                Nutritional value

                  8                The mint family

                  15              Cinnamon, allspice, cloves, curry

                  22              Spring Break

                  29              Ginger, turmeric, cardamom, saffron

April          5                The Onion family

                  12              The Peppers

                  19              Misc. herbs and edible flowers

                  26              Planning the kitchen herb garden

May           3                Student reports and presentations

Other:

Does not count towards TPSS major.