Edible Forest, Herbs, & Health
Course Description: Sustainability and preservation are the focus in this hands on agriscience course focused on edible forest health, foraging, herbs, and native plant use. Explore various herbs and forest products including their unique properties, role in history, medicine, food and other traditional uses. Examine growing practices, harvest, and preservation. Make organic preparations; i.e., tea, salads, infusions, preservations, tinctures, and salves.
Ongoing Resources:
Week One - 9/3 to 9/6:
Intro. Syllabus (GDoc).
Appraising Forage History & Culture.
Week Two - 9/9 to 9/13 (Next Gen):
Herbal Effects.
Week Three - 9/16 to 9/20:
Native Crops & Herbs.
Week Four - 9/23 to 9/27 (HOCO):
Growing Conditions.
Week Five - 9/30 to 10/4:
Harvest & Gather.
Storage.
Week Six - 10/7 to 10/11:
Health Products.
Week Seven - 10/14 to 10/18:
Culinary Usage.
Week Eight - 10/21 to 10/25 (National Convention):
Forest Products.
Week Nine - 10/28 to 11/1:
Edible Forest and Gardens.
Week Ten - 11/4 to 11/8:
SAE Presentations.
Final.
Ongoing Resources:
Week One - 9/3 to 9/6:
Intro. Syllabus (GDoc).
Appraising Forage History & Culture.
Week Two - 9/9 to 9/13 (Next Gen):
Herbal Effects.
Week Three - 9/16 to 9/20:
Native Crops & Herbs.
Week Four - 9/23 to 9/27 (HOCO):
Growing Conditions.
Week Five - 9/30 to 10/4:
Harvest & Gather.
Storage.
Week Six - 10/7 to 10/11:
Health Products.
Week Seven - 10/14 to 10/18:
Culinary Usage.
Week Eight - 10/21 to 10/25 (National Convention):
Forest Products.
Week Nine - 10/28 to 11/1:
Edible Forest and Gardens.
Week Ten - 11/4 to 11/8:
SAE Presentations.
Final.