With the warm weather we’ve been receiving lately, our radishes were literally bursting at the seams. Some were as big as beets! Students were delighted to see that radishes are not always red. Easter Egg radishes come in white, red, pink and purple, and French Breakfast radishes are long and red with a white tip. Both are juicy, crunchy and sweet in the spring with only the smallest hint of spiciness.
We also did some research on an herb, writing down it’s Latin name and common names, magical uses, medical uses, how and where it grows, folklore, and other unique facts about the herb.
Once students had acquired some basic herbal knowledge, they were sent out to the school grounds to see if they could find a snippet of a herb and bring it back for the group to see. Students were successful in their search, coming up with herbs such as mint, lemon balm, chives, rosemary, dill, cilantro, thyme, sage, and parsley. Students then chose herbs to harvest for our cooking session as well as herbs to add to our salad greens. Cooking for the day included making a giant garden salad, herb butter and herb hummus. Each group created their own uniquely flavoured butter to spread on crackers. The herb hummus was enjoyed with chips, carrots and celery.