Learning Objectives

Notes

21.1
To identify ten native herbs that grow in Saskatchewan.

Have the students identify plants that have been grown in gardens as additives to foods.

Have students collect data on native species of plants that are used as herbs and as medicines.

21.2
To identify the varieties of non-native, imported or commercial herbs that are grown in Saskatchewan. (CCT)

Herbs are not only grown as a part of a vegetable or kitchen garden but also as part of the Saskatchewan agricultural industry as a value added crop. Have students list those herbs that are field cropped and those planted on a smaller land plots. Compare the two growing situations and the crops that each situation is used to produce.

See Module 24 for more information on garden care.

21.3
To demonstrate practical skills in selecting and growing a nursery or greenhouse crop. (IL)

Use this as an opportunity to have students prepare a seed bed, propagate, transplant, water, fertilize and cultivate a herb crop.

If the herbs are planted in foam egg cartons and cared for until they are ready for transplant from the egg carton, they can be used as a fundraiser for the school horticulture program.

21.4
To determine the medicinal properties and uses of herbs. (PSVS)

Students should also try to discover plants that are used for their medical properties. Aboriginal cultures are familiar with a wide variety of plants that are collected for their medicinal properties.

A visit to or from an elder who knows the traditional uses of plants would be valuable.

Caution is urged when herbs are selected for making herb tea. Be very certain about the ingredients that are included, as some plants resemble others and may be poisonous.

Have students interview grandparents or other elders in the community about the topical as well as internal herbal treatments that might be made from locally available plants.

Students can visit a health food store to investigate herbal treatments.

Invite a herbalist to address the class.