Students first researched how to plant, grow, and harvest herbs. They planted herb seedlings and charted the growth of each plant. Students took turns and were responsible for watering the plants each week. In addition, as plants out grew their original containers, students transferred the plants to larger containers. Once the plants grew enough for harvesting, students clipped the herbs, placed the herbs on sheets for drying and then stored the herbs for later use. After students collected enough herbs for use in cooking, they located healthy recipes to use the herbs. Students used the herbs in recipes such as salsa with chips, yogurt parfaits and vegetable tacos.
How did students and adults work together as a team?
The adults facilitated the process and purchased the items for students to plant herbs and create healthy recipes. The students researched and completed all other aspects of the process.
What improvements have you seen at your school?
Due to the success of the program, additional teachers and classes have adopted the process of sustainable gardens in their classrooms.
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