Short Title:Culinary & Medicinal Plants
Full Title:Culinary & Medicinal Plants
Module Code:HTSC H4035
ECTS credits: 5
NFQ Level:8
Module Delivered in 2 programme(s)
Module Contributor:Ciarnad Ryan
Module Description:This module investigates the role of herbal plants in culinary arts and human health. Lectures, laboratory and field study will provide practical skills training in growing and using herbs as well as building knowledge in plant production, harvesting and application of herbal extracts.
Learning Outcomes:
On successful completion of this module the learner will be able to
  1. Describe the production, packaging and storage of herbs and herbal products for sale.
  2. Critically evaluate different methods of herb field production techniques such as biodynamic growing, organic production and integrated pest management.
  3. Describe in detail extraction, product production, packaging, storage and quality control procedures.
  4. Critically evaluate traditional, pharmacological and clinical evidence in relation to evidence based practice of herbs and natural products in culinary, cosmetic and healthcare contexts
  5. Identify and grow a range of culinary herbs used to enhance food and drink preparations, cosmetic products and medicinal preparations.
  6. Safely identify a range of wild plants suitable for foraging and harvesting for culinary and medicinal use with due care for the natural environment

Module Content & Assessment

Indicative Content
Field Production
Establishing a herb garden, comparing field production techniques biodynamic growing, organic farming, using integrated pest management. Maintenance of soil health in an intensive cropping context.
Product Production
Harvesting, drying, storage, packaging guidelines and regulations. Standardisation and quality control. Health and safety controls and regulation.
Extraction Techniques and Use
Making an infusion, decoction, hot oil infusion, cold oil infusion, tinctures, compresses, poultices, ointments, creams and using essential oils. Production of extracts and distillation. Using herbs in cooking: infused oils and drinks, sauces, pesto, teas and garnishes
The traditional history and culture of herb use
Ancient and medieval use, traditional folk remedies, foraging for food and medicine.
Contemporary Evidence Based Research in Clinical Contexts
Principles of using natural products as medicines and healthcare products and the practice of herbal medicine. Studies of actions, indications, side effects and other clinical evidence.
Herb Identification
Field and wild herbs, their visual appearance, growth habit and structure, binomial classification and natural habitat. Foraging for wild food safely and ethically.
Indicative Assessment Breakdown%
Course Work Assessment %30.00%
Final Exam Assessment %70.00%
Course Work Assessment %
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
In-class test Cultivated herb identification 5 10.00 n/a
In-class test Wild Plant Field Identification 6 10.00 n/a
Lab Workbook Notes on Lab and Field Studies 1,3,5,6 10.00 n/a
Final Exam Assessment %
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam n/a 1,2,3,4 70.00 End-of-Semester
Indicative Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

ITB reserves the right to alter the nature and timings of assessment


Indicative Module Workload & Resources

Recommended Book Resources
  • edited by R. M. Baird with S. F. Bloomfield, Microbial quality assurance in cosmetics, toiletries and non-sterile pharmaceuticals, London ; Taylor & Francis, c1996. [ISBN: 0748404376]
  • Lakshman Karalliedde, Rita Fitzpatrick, Debbie Shaw, Traditional Herbal Medicines, Hammersmith Press Limited [ISBN: 1905140045]
  • Jekka's Complete Herb Book [ISBN: 1856267806]
  • Andi Clevely 2014, Cooking with Herbs, Hermes House [ISBN: 1844773418]
  • Greg Whitten, Herbal Harvest, Blooming Books [ISBN: 1876473479]
This module does not have any article/paper resources
This module does not have any other resources

Module Delivered in

Programme Code Programme Semester Delivery
BN_SHTSC_8 Bachelor of Science (Honours) in Horticulture [240 ECTS credits] 8 Elective
BN_SHTSC_B Bachelor of Science (Honours) in Horticulture [Add on 60 ECTS credits] 2 Elective