This module investigates the role of herbal plants in culinary arts and human health. Lectures, laboratory and field study will provide practical skills training in growing and using herbs as well as building knowledge in plant production, harvesting and application of herbal extracts.
Field Production
Establishing a herb garden, comparing field production techniques biodynamic growing, organic farming, using integrated pest management. Maintenance of soil health in an intensive cropping context.
Product Production
Harvesting, drying, storage, packaging guidelines and regulations. Standardisation and quality control. Health and safety controls and regulation.
Extraction Techniques and Use
Making an infusion, decoction, hot oil infusion, cold oil infusion, tinctures, compresses, poultices, ointments, creams and using essential oils. Production of extracts and distillation.Using herbs in cooking: infused oils and drinks, sauces, pesto, teas and garnishes
The traditional history and culture of herb use
Ancient and medieval use, traditional folk remedies, foraging for food and medicine.
Contemporary Evidence Based Research in Clinical Contexts
Principles of using natural products as medicines and healthcare products and the practice of herbal medicine. Studies of actions, indications, side effects and other clinical evidence.
Herb Identification
Field and wild herbs, their visual appearance, growth habit and structure, binomial classification and natural habitat. Foraging for wild food safely and ethically.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 30 |
| Formal Examination | 70 |