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The Edible Schoolyard Project - Herbs de Provence - 2012-09-28

The Edible Schoolyard Project - Herbs de Provence - 2012-09-28

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Published by: Kevin Camm on Feb 01, 2013
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Published on The Edible Schoolyard Project (http://edibleschoolyard.

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Herbs de Provence
Author: Jennifer Bedrosian Publish Date: August 13, 2012 Subject: Math, Science, Other Season: Winter, Spring, Summer, Fall Place of Learning: Garden Classroom, Kitchen Classroom, Home Resource Type: Lessons Grade Level: Grade 3, Grade 4, Grade 5, Grade 6, Grade 7, Grade 8 Program Affiliations: The Edible Schoolyard at the Greensboro Children's Museum [1] herbs.jpg [2] In this lesson, students identify a variety of herbs and spices as well as taste and harvest their own herbs. Students work with ratios to create a customized herbs de Provence blend. Objectives Students will be able to: Recall that herbs and spices are from the leaves, roots, bark, buds, seeds, berries, fruit, and rhizomes of plants and used for flavoring food Identify the difference between fresh and dried herbs, using the senses Identify herbs that are ready for harvesting Understand how to use a ratio to develop a customized herb blend (herbs de Provence) Assessments Students will be able to: Correctly identify herbs and spices in the garden Correctly harvest herbs Make observations about the difference between fresh and dried herbs Use a ratio to determine the quantity of herbs to include in a customized blend of herbs de Provence Materials A variety of fresh and dried herbs available for identifying, smelling, and tasting (basil, marjoram, rosemary, savory, thyme, oregano, sage, lavender, fennel and/or fennel pollen, bay) Bread and olive oil for tasting dried herbs dehydrator large bowl for mixing herbs small bowls for dried herbs measuring spoons or cups scissors for harvesting herbs

Preparation Make sure you have a variety of fresh herbs growing in the garden Set up a station with dried herbs, olive oil, and bread for tasting Set up a station for removing leaves from the stems of fresh herbs

Set up dehydrator Set up a station with a large bowl and measuring spoons or cups for mixing herbs Procedures At the beginning of the lesson, review herbs and spices: where they come from and how they ar used in cooking or medicine. Lead students through the garden to identify which herbs/spices are growing. Meet in the kitchen to taste a variety of dried herbs, used in herbs de Provence, with olive oil and bread. Using the senses, ask students to identify which are their favorites. This is a great group activity. Once the favorites have been chosen, students may go out to the garden to harvest fresh herbs to use in a customized blend. Guide students in discovering the differences between fresh and dried herbs. Have groups prepare fresh herbs for going into the dehydrator: remove leaves from stems, spread on dehydrator sheets and dry according to instructions, usually overnight. The next day, crumble each dried herb separately into bowls. Discuss using a ratio and create a blend of herbs de Provence. Name it! And, write your own recipe! A recent student-created blend is as follows: 4 parts dried rosemary 3 parts dried thyme 2 parts dried basil 2 parts dried savory 1 part fennel pollen 1 part lavender

This work is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.
Source URL: http://edibleschoolyard.org/resource/herbs-de-provence Links: [1] http://edibleschoolyard.org/program/edible-schoolyard-greensboro-childrens-museum [2] http://edibleschoolyard.org/sites/default/files/herbs.jpg


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