Objectives: To provide information about medicinal and aromatic values of different plants. Theory: Importance of condiments, spices and medicinal plants, origin and habitat, classification and botany, Climatic requirements, Cultivation and production, Chemical and pharmacological properties, Products and their culinary and medicinal uses, Methods of plant collection and extraction, Processing, marketing and export potential. Practical: Identification, collection and description, Introduction, acclimatization and multiplication of economically important plants, Parts used and important ingredients, Processing and extraction methods, Visits to various herbal institutions, "Pansari" markets and herbal gardens. Learning Outcomes: Students must be able to identify and grow different condiments, spices and medicinal plants
Course Material
- Total Lessons 17
- Department Horticulture
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Teacher
Mr. Shahid Iqbal
