monique at mail.bio.tamu.edu
Tue Nov 7 15:10:56 EST 2000
We let the students sample the props when the lab is over, and the
teaching staff takes home the rest. The vegetative character lab is
affectionately known as the "stir-fry lab"--ginger, Chinese cabbage,
celery, onion, garlic, bean sprouts, carrot, etc. The reproductive
character lab is the "fruit salad lab." When we do the Beans and
Grains lab, we make a pot of multi-bean soup, a batch of quinoa or
amaranth, and a batch of Basmati rice (you'd be surprised how many of
the students have never eaten anything other than plain white rice).
At the end of the year, the students are required to make a dish with
plant components, one that they think the others haven't tried. We
have a show and tell and munch and swap recipes. We are fortunate
enough to have quite a diverse ethnic background in our classes, and
we've had some wonderful food!
For my Economic Botany course we
> commonly have labs on fruits, nuts, and vegetables. Commonly when we are done
> examining the plant organs, we make the a big fruit or vegetable salad with
> the untouched plants. Students always remember this years later.
> Rob Reinsvold
More information about the Plant-ed