Biology 2010 Lab at MUN Botanical Garden Grocery Store Botany Itinerary and Discussion Guide PART 1. WELCOME Introductions, Safety, Housekeeping, Itinerary Anne Madden, MUNBG Education Coordinator Location: Classroom PART 2. POWERPOINT PRESENTATION Coffee, Tea & Chocolate Todd Boland, MUNBG Research Horticulturist Location: Classroom PART 3. BOTANY CAFÉ Location: Display Room Most foods we eat directly (and indirectly), come from plants. But do we always know what we are eating? Let's explore our relationship with plants and food, while we taste some samples at the Botany Café. Botany Café Menu Fresh vegetables with hummus and veggie dip Salsa and tortilla chips Assorted fresh fruit with dips Vegetable Chips Chocolate chip cookies Confections: Candy Beverages: Tea, coffee, hot chocolate, water Discussion Notes: Decide which category (from those listed) that each edible food item falls under. Some products contain several ingredients, and can fall into more than one category, so please read the labels, where applicable. Chocolate Chip Cookies: When we eat chocolate chip cookies, we don t think we are eating plants. The ingredients usually include: 1. Flour derived from wheat (usually), which is the seed (grain) of the wheat plant. 2. Sugar derived from sugar cane (the sap of this grass plant is very high in sucrose), or sugar beet (a variety of Beta vulgaris) 3. Chocolate derived from the seed of the cacao tree (Theobroma cacao); may also include sugar and milk. 4. Other ingredients - vegetable oil (palm, corn, etc) is plant-based, while eggs and milk etc are animal-based foods; animals need to eat plants to survive! Please refer to the chart provided for quick reference.
PART 4. BOTANICAL GROCERY STORE SHOPPING SPREE: Location: Display Room Now it's time to shop! But the shopping list is botanical. Can you find samples of flowers, petioles, and aggregate fruits in the time allotted? How often can botanicals be found in groceries, cosmetics and health care products? Using the shopping list provided, please select items for each category. #1 ROOTS Definition: The underground part of a plant that absorbs nutrients and moisture from the soil, anchors the plant in the soil, provides physical support for the stem, and serves as food storage organ. Samples: Beet, carrot, horseradish (prepared), parsnip, radish, sweet potato, tapioca (flour) Edibles: Carrots, radishes Alternate Use: Carrots cosmetic; Carrots, beets dyes; Sugar beets sugar, Cassava plant tapioca, Armoracia rusticana plant - horseradish #2 STEMS Definition: Stems are structures which support buds and leaves and transport water, minerals, and sugars. The three major internal parts of a stem are the xylem, phloem, and cambium. The xylem and phloem are the major components of a plant s vascular system. Stems include potatoes, stem sap, and inner bark of the stem and ginger root (Zingiber officinale) is actually not a root, but is also an underground stem. Samples: potatoes, maple syrup, cinnamon, ginger, golden corn syrup, Purity syrup, raw sugar, molasses, golden syrup, ginger ale, bamboo shoots, asparagus, tonic water (quinine) Edibles: Vegetable chips, caramel dip, candy Alternate Uses: Potatoes vodka; Cinchona tree bark quinine; Ginger - used in food or teas, dried and ground to create powdered ginger and used to create ginger oils and extracts. #2b Petiole (leaf stalk) Definition: A petiole is the stem of a leaf that attaches the true leaf, to a stem Samples: Celery (+ celery salt), chard, rhubarb (+ rhubarb & onion relish, pie filling) Edibles: Celery Alternate Use: Celery salt is a seasoned salt used as a food seasoning, made from ground seeds, which may come from celery or its relative lovage. It may also be produced using dried celery or seed oleoresin. #3 LEAVES / BUDS Definition: The (usually) green, thin, flattened structure arranged along the stem or twig. This is also the kitchen of the plant where sunlight is changed into sugar to feed the plant (photosynthesis). Samples: Bay leaves, Brussels sprouts (bud), cabbage (bud), garlic, lettuce, onions, parsley, potted herbs, rosemary, savoury, tea Edibles: tea
#4 FLOWERS / BUDS Definition: The sexual part of the plant, which is often showy to attract pollinators. Samples: Artichokes, beer (hops), broccoli, capers, cauliflower, cloves, coconut sugar, honey, Jasmine (tea + other wild teas) Edibles: Broccoli, cauliflower, teas Alternative uses: Hops beer; coconut flower nectar Coconut sugar #5 FRUITS Definition: A fruit is the fertilized ovary of a plant, meaning the part that contains the seeds, I. Simple Fruit: formed from 1 pistil; may be either true or accessory fruits. A. Dry Fruit: Fruit in which the coat becomes dry at maturity. Examples: Legumes (Dehiscent fruits), Seeds, Grains (Indehiscent fruits) Seed + Legume Samples: Coffee, coconut (various products including shredded coconut, coconut milk), legumes (barley, beans (white), chickpeas, lentils, peanut oil, peas (split)), seeds (celery salt), chia, cocoa (chocolate chips, Fry s cocoa), coriander, flax, mustard, popcorn, pumpkin, quinoa, rice (rice vinegar), sesame seeds and oil, sunflower, vanilla), Worcestershire sauce Edibles: Hummus, coffee, popcorn Alternate Uses: Worcestershire sauce malt vinegar (from barley) Grain Samples: Bread (hard bread), corn, (corn syrup, corn starch), granola, oatmeal, oats, pasta, porridge oats, wheat, wheat germ Edibles: Crackers, Nacho chips Alternative uses: Corn - corn oil, syrup, starch, pet food, compostable plastic substitutes (i.e. plastic bags!) B. Fleshy Fruit: A fruit in which the wall becomes soft and fleshy as it matures. Samples: Balsamic vinegar, blueberries, cherry pie filling, chili peppers (sweet chili pepper sauce), cranberries, cucumbers, grapes, lime juice, melons, olives (black, green), peppers, pineapple, pumpkin pie mix, squash, strawberry, Tabasco sauce, tomatoes (+ paste), wine, Edibles: Dips, salsa, cherry, tomatoes, cucumbers, peppers Alternate uses: Cucumbers cosmetics, Capsicum frutescens var. tabasco - Tabasco sauce 1. Drupe: One-seeded simple fruit developed from a superior ovary. Innermost portion of the wall (endocarp) becomes hard and stony, the outermost part (exocarp) becomes a relatively thin skin, and the middle portion between the skin and the stone (mesocarp) becomes either fleshy or fibrous. Examples: cherry, coconut, olive, walnut and hickory. 2. Berry: Simple fruit in which the ovary wall or at least its inner portions become enlarged and usually juicy. Examples: grape, banana, gooseberry, blueberry, tomato (a) Hesperidium: Special type of berry; leathery rind forms & the interior of the fruit divided by septa, indicating the number of carpels. Examples: Citrus
(b) Pepo: Special type of berry in which a relatively hard rind is formed; the interior of fruit not divided by septa. Examples: cucumber, watermelon, gourds, squash 3. Pome: An accessory fleshy fruit formed by a group of carpels more or less firmly united with each other & surrounded by & united to the floral tube or receptacle. Example: Members of the Rose family (apple, pear) II. Aggregate Fruit: Fruit formed by the development of a number of pistils from the same flower. Examples: blackberry, raspberry, strawberry III. Multiple Fruit: Fruit formed by the development of a number of pistils often with accessory parts, the pistils being from a number of flowers. Examples: mulberry, fig, pineapple 6. SEEDLINGS Seedlings will be demonstrated during the lab PART 5. THE POLITICS OF FOOD Presentation by Christine Gillard, MUNBG Environmental Educator Location: Display Room When we discuss the politics of food, we must consider all aspects of food production, control, regulation, inspection, distribution, consumption and disposal. What role does the health and sustainability of our environment, culture, ethics, and human health, play throughout this discussion? PART 6. SPROUTING DEMONSTRATION / ACTIVTY Demonstration by Christine Gillard, MUNBG Environmental Educator Location: Display Room Turning seeds and grains into sprouts can be a fun, healthy way to produce fresh food in your kitchen. When soaked in water, seeds germinate, causing the outer layers to split open and the young shoots to emerge. These young shoots consume some of the grain s starches, increasing the proportion of protein and fiber, lowering the glycemic index, and thereby altering the food s nutritional content. But to keep it healthy, we ll show you some important dos and don ts as we demonstrate how to sprout seeds with simple materials. You ll even get to take a sprouting kit home! Botanical Grocery Store Item - SPROUTS Definition: Germination is the resumption of active embryo growth. Prior to any visual signs of growth the seed must absorb water through the seed coat and micropyle. In addition, the seed must be in the proper environmental conditions; exposed to oxygen, favorable temperatures, and correct light. Sample: Alfalfa Sprouts, bean sprouts
ROOT STEM LEAF FLOWER FRUIT SEEDS SEEDLINGS Beet Carrot Cassava root (tapioca) Chicory Jerusalem artichoke (sunchoke) Licorice Parsnip Radish Rutabaga Sweet potato Sugar beet - sugar Turnip Yam Other: Bark of the root - Sassafras (Root beer) Asparagus Bamboo shoots Cinnamon (bark) Broccoli (stem) Kohlrabi Underground stem: Ginger (rhizome) Potato (stolon) Turmeric (rhizome) Other: Sap of stem - Grass plant (Sugar cane) Maple sap (Maple syrup) Beet top Brussels sprouts (axillary bud) Cabbage (bud) Chinese cabbage Collards Dandelion Endive Garlic (bud) Kale Lettuce Onion bulb (bud) Spinach Swiss chard Watercress Herbs/flavours: Basil Bay leaf Chicory Chives Cilantro Dill Marjoram Oregano Parsley Peppermint Rosemary Sage Savoury Spearmint Thyme Beverages: Tea Yerba maté Petiole (leaf stalk): Celery Rhubarb Artichoke (bud) Broccoli (immature) Capers (bud) Cauliflower (immature) Cloves Jasmine (for tea) Apple Apricot Avocado Banana Bean pod Blackberry Blueberry Cantaloupe Cherry Chile peppers Cucumber (pickle) Date Ear of corn Eggplant Fig Grape (raisin) Grapefruit Green bean Green peppers Lemon Lime Olive Orange Pea pod Peach Pear Persimmon Pineapple Okra Plum (prune) Pumpkin Raspberry Squash Tangerine Tomato Watermelon Grass plants: Barley Corn Oat Rice Wheat Spices: Aniseed Caraway Cardamom Peppercorn (Black pepper) Vanilla (fruit of orchid) Almond Brazil nut Cashew Coconut Pine nuts Pistachio Sunflower Walnut Grass kernels Barley Corn Oats Rye Wheat Legumes Green bean Kidney bean Lima bean Pea Pinto bean Peanut True nuts 1 Beech nut Chestnut Hazelnut Spices Coriander Dill seed Mustard seed Nutmeg Mace (aril covering nutmeg seed) Poppy seed Sesame seed Beverages: Cacao seeds (chocolate) Coffee beans (coffee) Cola nuts (cola drinks) Alfalfa sprouts Bean sprouts Cress 1 A nut in botany is a simple dry fruit with one seed (rarely two) in which the ovary wall becomes very hard (stony or woody) at maturity, and where the seed remains attached or fused with the ovary wall.
BOTANICAL GROCERY STORE DISCUSSION NOTES: Some products contain several ingredients, and can fall into more than one category, so please read the labels. Beer: Beer is made from four basic ingredients: barley (seed), water, hops (flowers) and yeast. Barley (Hordeum vulgare L.), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 13,000 years ago and was ranked fourth in 2014 among grains in quantity produced (144 million tonnes) behind corn, rice and wheat in 2014. Hops are the flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus and are used primarily as a flavoring and stability agent in beer, to which they impart bitter, zesty, or citric flavours; also used for various purposes in other beverages and herbal medicine. Cinnamon: Stem Bark Flower: cauliflower, artichoke, broccoli, squash, daylily, violet, nasturtium, saffron (spice from dried stigmas of flower), cattail, capers (pickled flower buds), cloves (spice), dandelion (dandelion wine), honeysuckle (can sip sweet nectar), hops (flavors beer), [bees use pollen and nectar from thousands of flowering species to make honey] Fruit: apple, pear, peach, orange, lemon, lime, persimmon, banana, pineapple, mango, papaya, strawberry, tomato, olive, plum, date, pomegranate, jujube, vanilla, coconut, paprika Ginger: Rhizome/ underground stem Leaf: lettuce, cabbage, tea, spinach, mustard greens, turnip greens, celery (celery stalk is leaf petiole, not a stem), onion and garlic (mainly swollen leaves with a bit of stem), many herbs and spices such as parsley, basil, chives, rosemary, thyme, peppermint, sage, marjoram, oregano, tarragon, watercress, and bay leaf Maple Syrup: Maple tree sap Quinine (Tonic water) Isolated in 1820 from bark of a cinchona tree, it remain the only economically practical source of quinine. It is native to the tropical Andean forests of western South America. Bark extracts have been used to treat malaria since at least 1632. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Quinine is also used to treat lupus and arthritis. According to tradition, the bitter taste of anti-malarial quinine tonic led British colonials in India to mix it with gin, thus creating the iconic gin and tonic cocktail, which is still popular today. Quinine is an ingredient in both tonic water and bitter lemon. Root: carrot, sweet potato, yam, beet, sugar beet, horse radish, turnip, rutabaga, cassava, spices such as licorice, sarsaparilla and sassafras (both used in root beer) Seeds: bean, corn, wheat, rice, barley, oat, peanut, coffee, chocolate, pine, walnut, sunflower, pecan, almond, cashew, pea, cola nut (for cola drinks), several spices such as nutmeg, mustard seed, anise seed, poppy seed,
caraway seed, cumin seed, dill seed, fennel seed and celery seed; oil seeds such as safflower, sesame, and canola. Stems: potato, asparagus, sugar cane, ginger "root" (actually a rhizome or underground stem), Jerusalem artichoke, water chestnut, cinnamon (spice from bark), bamboo shoot, radish Sugar: Stem Sap (dehydrated sugar cane sap) Sweet Chile Pepper Sauce: Contains soybean oil, corn syrup & starch, pineapple juice, crushed red peppers, garlic powder Turmeric: Rhizome/ underground stem Worcestershire Sauce: Contains: Malt vinegar made from barley, molasses, sugar, onion, garlic Do you have any interesting items to add to our list? Please let us know!
AM Intro Notes Welcome Introductions Todd MSc from MUN Christine Gillard, Environmental Educator B.Env.Sc. Lakehead University Other Members of staff Safety In case of alarm: either front door or display room exit / Muster station Housekeeping Washrooms in hallway Itinerary Botany Café: Food Safety Shopping Spree: Please, no sampling Summer Employment and Volunteer Opportunities and MUCEPS Come visit us at: Science Career Networking Fair: Feb 8, 12 2 pm @ The Landing Wellness Fair: Feb 16, 10am 2 pm @ Bruneau Centre From Garden to Campus Workshop Series: The 3 rd Thursday, 12:30 pm Biology Open House: April TBA Facebook please like us Website: www.mun.ca/botgarden