BO4100 Herbs and Food

This course surveys diverse topics regarding herbs and food, with attention to the cultural and dietary evolution of herbal usage, herbal sources of primary nutrients, and the role of digestion, emphasizing herbal influences. Students gain an understanding of how to grow, harvest, and utilize herbs to best obtain and maintain the highest nutrient availability.

Credits

3

Prerequisite

BO4145 or permission of department chair.

Notes

Lab fee $100