Aromatic, medicine and spice plants

Course title:

Aromatic, medicine and spice plants

ECTS:

5

In-class hours

Lectures:

30

Laboratory work/Tutorials:

30

Self-preparation hours

Practical training:

15

Other:

50

Total hours:

125

Language:

English

Study cycle:

BSc, MSc, PhD

Semester:

Winter & summer

Faculty:

Faculty of Agronomy

Name of the lecturer(s):

Prof. Malgorzata Berova, PhD

Mode of delivery:

Face-to-face, distance learning or a combination of both

Prerequisites:

Botany, Chemistry, Plant physiology, Biochemistry, Soil science and agrochemistry, Mechanization and agricultural machinery, Phytopathology, Entomology

Co-requisites: Mathematics, Economy

Learning outcomes of the course unit:

The course of “Aromatic, medical, and spice plants” provides biology, systematics and varieties introduction. There are presented the technology elements of major Aromatic, medical, and spice plants cultivation, grown under Central and Southern Europe conditions. The course includes lectures, laboratory work and practices.

Learning outcomes:

• Morphology of the Aromatic, medical,and spice plants

• Systematic and varieties.

• Phenology growth depending on environmental factors.

• Main technology elements (predecessors, soil tillage, fertilization, sowing, growing during the vegetation, harvesting).

Course contents:

Lectures- 30 h;

 

1.            Biological active substances-  2 hours.

 

2.            Rose, rose hip- origin, distribution, importance. Productivity potential. Phenology and biological characteristics. Agrotechnology (predecessors, soil tillage, fertilization, sowing, growing during the vegetation period, harvesting). – 2 hours.

 

3.            Lavander- origin, distribution, importance. Productivity potential. Phenology and biological characteristics. Agrotechnology (predecessors, soil tillage, fertilization, sowing, growing during the vegetation period, harvesting). – 2 hours.

 

4.            Mint- origin, distribution, importance. Productivity potential. Phenology and biological characteristics. Agrotechnology (predecessors, soil tillage, fertilization, sowing, growing during the vegetation period, harvesting). – 2 hours.

 

5.            Salvia- origin, distribution, importance. Productivity potential. Phenology and biological characteristics. Agrotechnology (predecessors, soil tillage, fertilization, sowing, growing during the vegetation period, harvesting). – 2 hours.

 

6.            Sage tea- origin, distribution, importance. Productivity potential. Phenology and biological characteristics. Agrotechnology (predecessors, soil tillage, fertilization, sowing, growing during the vegetation period, harvesting). – 2 hours.

 

7.            Basil- origin, distribution, importance. Productivity potential. Phenology and biological characteristics. Agrotechnology (predecessors, soil tillage, fertilization, sowing, growing during the vegetation period, harvesting). – 2 hours.

 

8.            Melissa- origin, distribution, importance. Productivity potential. Phenology and biological characteristics. Agrotechnology (predecessors, soil tillage, fertilization, sowing, growing during the vegetation period, harvesting). – 2 hours.

 

9.            Fennel- origin, distribution, importance. Productivity potential. Phenology and biological characteristics. Agrotechnology (predecessors, soil tillage, fertilization, sowing, growing during the vegetation period, harvesting). – 2 hours.

 

10.          Anise- origin, distribution, importance. Productivity potential. Phenology and biological characteristics. Agrotechnology (predecessors, soil tillage, fertilization, sowing, growing during the vegetation period, harvesting). – 2 hours.

 

11.          Milk Thistle- origin, distribution, importance. Productivity potential. Phenology and biological characteristics. Agrotechnology (predecessors, soil tillage, fertilization, sowing, growing during the vegetation period, harvesting). – 2 hours.

 

12.          Valeriana- origin, distribution, importance. Productivity potential. Phenology and biological characteristics. Agrotechnology (predecessors, soil tillage, fertilization, sowing, growing during the vegetation period, harvesting). – 2 hours.

 

13.          Medical camomile- origin, distribution, importance. Productivity potential. Phenology and biological characteristics. Agrotechnology (predecessors, soil tillage, fertilization, sowing, growing during the vegetation period, havesting). – 2 hours.

 

14.          Summer snowflake- origin, distribution, importance. Productivity potential. Phenology and biological characteristics. Agrotechnology (predecessors, soil tillage, fertilization, sowing, growing during the vegetation period, harvesting). – 2 hours.

 

15.          Hops- origin, distribution, importance. Productivity potential. Phenology and biological characteristics. Agrotechnology (predecessors, soil tillage, fertilization, sowing, growing during the vegetation period, harvesting). – 2 hours.

 

 

Laboratory work- 30 h;

 

1.            Biological active substances-  2 hours.

2.            Rose, rose hip- morphology specifics, systematic and varieties- 2 hours.

3.            Lavander- morphology specifics, systematic and varieties- 2 hours.

4.            Mint- morphology specifics, systematic and varieties- 2 hours.

5.            Salvia- morphology specifics, systematic and varieties- 2 hours.

6.            Sage tea- morphology specifics, systematic and  varieties- 2 hours.

7.            Basil- morphology specifics, systematic and  varieties- 2 hours.

8.            Melissa- morphology specifics, systematic and  varieties- 2 hours.

9.            Fennel- morphology specifics, systematic and  varieties- 2 hours.

10.          Anise- morphology specifics, systematic and  varieties- 2 hours.

11.         Milk Thistle- morphology specifics, systematic and  varieties- 2 hours.

12.         Valeriana- morphology specifics, systematic and  varieties- 2 hours.

13.         Medical camomile- morphology specifics, systematic and  varieties- 2 hours.

14.        Summer snowflake- morphology specifics, systematic and  varieties- 2 hours.

15.        Hops-  morphology specifics, systematic and  varieties- 2 hours.

Recommended or required reading:

1. Yankov B.,Terziev G., R. Ivanova, T. Georgieva, I. Yanchev, T. Kolev, N. Tahsin. 2003. Manual for Crop (medicinal, aromatic plants and taste), Acad ed. Agricultural University of Plovdiv.

2. Ivanova R., Yancheva H., T. Georgieva, I. Yanchev, T. Kolev, N. Tahsin and etc. 2019. Academic Publishing of Agricultural University of Plovdiv.

3.Yanchev I. & N. Tahsin. 2000. "Opportunities for growing wheat monoculture by including basil in a second culture." Collection of Scientific Works of the Union of Scientists - Plovdiv. National Scientific Session of Young Scientists "Life sciences in the new millennium." pt, p 301-305.

4. http://faostat.fao.org/site/567/default.aspx#ancor .

5. https://www.crops.org/publications/cs  

6. https://www.agronomy.org/publications/aj

Planned learning activities and teaching methods:

Monological explanation (lecture, presentation,briefing, tutorials), Dialogue methods (conversation,discussion,brainstorming)

Assessment methods and criteria:

The lectures, laboratory work and practical trainings will be held in the 4 laboratories, experimental field and the demonstration field at Crop Science Department at the Agricultural University of Plovdiv, Bulgaria and aromatic oil distilleries in Plovdiv region.

The students are working individually under the lecturer supervision.

The final grade consist:

• Theory exam. (test and discussion). (Origin, distribution, importance. Phenology and biological characteristics. Agrotechnology) – 60% .

• Practical exam (discussion). (Determination of the species and varieties by their morphological specifics) – 20%.

• Presentation of an individual project about Aromatic, medical and spice plants  and technology. – 20%.