Garden Map Winter '16-'17

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Garden Camp Week 6: Plants as Medicine

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Long before we had hospitals or the kinds of doctors many of us visit today, humans relied on plants, and a keen understanding of their properties, to treat many of our maladies and discomforts. This week we explored some of the plants that we grow and that grow wild around our town that have healing properties - in other words, plants that we can use as medicine! We looked at plants that don't grow wild, but that we can grow in gardens, such as chamomile, calendula, oats, and lavender, as well as plants that grow wild in Maine (even though none of these are native to our state): St. John's wort, mullein, mint, plantain, and stinging nettles. The wild card of the day was cinnamon: did you know that it comes from the bark of a tree that grows in Sri Lanka, India, Myanmar, and Bangladesh? And it's not only for flavoring apple pie; it's also said to help lower blood sugar.  Once we got to know the medicinal plants laid out on the table, we started processing t
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Garden Camp Week 2: Plant Parts

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What part of a plant is best suited to breakfast? Turns out our gardeners eat mostly seeds and fruits first thing in the morning!  This week at Garden Camp we explored the parts of plants that we grow and harvest for our meals - what purpose each part serves for the plant, and how that purpose contributes to the nutrition found in our food. After making a list of what plant parts our breakfasts could be traced back to, Anna led us into the garden to see what plant parts we could make into a snack. Throughout the morning, we harvested leaves (lettuce), stems and flowers (broccoli), modified stems & leaves (garlic), and roots (radishes) from the garden to make into a nutrient-packed salad. Anna brought along some more roots (carrots), seeds (from pumpkins and sunflowers), and fruit (cucumbers) to make our salad represent the full spectrum of what plants can offer us in taste, texture, color, and nutrition. Our picnic tables became chef's counters
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