Transcript Vegetable Crops – Lesson 2

Vegetable Crops – PLSC 451/551
Lesson 24 – Mushrooms, spices
Instructor:
Stephen L. Love
Aberdeen R & E Center
1693 S 2700 W
Aberdeen, ID 83210
Phone: 397-4181 Fax: 397-4311
Email: [email protected]
What happens if you sue
a parsley farmer?
What happens if you sue
a parsley farmer?
They garnish his wages.
Mushrooms
Mushrooms
Origin and domestication
Found wild worldwide
No systematic domestication has occurred
Belong to 2 Classes of fungi
Ascomycetes
Basidiomycetes
Not classified as plants, are saprophytic or parasitic
2000 known edible species, 25 are cultured
Mushrooms
Taxonomy
Three commercially important genera
Agaricus
Volvariella
Pleurotus
Many other species in other genera used for food
All but one are basidiomycetes
Only the Tuber (truffle) genus is an ascomycte
Chantarelle mushroom
Oyster mushroom
Fly agaric
mushroom
Champignon mushroom
Mica cap mushroom
Black morel
mushroom
Death cap
mushroom
(poisonous)
Mushrooms
Management techniques
Many are not cultured, but collected from wild
Culture
Grown on chopped straw, sawdust, or corn cobs
Facility with light and humidity control
Facility and substrate steam pasteurized
Spawn added to the substrate
Mushrooms
Management techniques
Control of growth conditions
hygiene, humidity, temperature, pH, ventilation
Temperature optimum 70-80 degrees
Substrate water level, 50-70% WHC
Casing practiced after mycelial development
Fruiting initiation requires species-specific
conditions
Mushrooms
Harvest and Storage
Harvested when optimum size is reached
Before the veil breaks
Before stem elongates
Harvested by hand, daily for 40-200 days
The spice of life
Herbs and Spices
General information:
Group of plants with aromatic characteristics
Leaves, roots, bark, fruit, seed used for flavoring
Contribute little to human nutrition
Historically aided in food preservation
Most contain essential oils (aromatic compounds
with benzene or terpene structure)
Herbs and Spices
General information:
Most originated in Asiatic Europe
Belong to a diverse taxanomic group
Important families include:
Asteraceae, Brassicaceae, Lamiaceae,
Lamiaceae, Lauraceae, Myristacaceae,
Piperaceae, Zingiberaceae
Herbs and Spices
General information:
Many species are harvested from the wild
Many are cultivated around the world
Spice trade stimulated world trade and
exploration
Cultural management factors little understood
Allspice
Species: Pimenta officinalis
Origin: Tropical America
Botany: Woody tree
Edible portion: Fruit (unripened, dried)
Adaptation: Tropical
Source: Jamaica, Guatemala, Honduras
Production: Plantations, often with coffee
Use: Spice for meats, pastries, preserves
Anise
Species: Pimpinella anisum
Origin: Mediterranean, SW Asia
Botany: Annual herb related to parsley
Edible portion: Seed and dried leaves
Adaptation: Warm temperate regions
Source: Spain, Turkey, Egypt
Production: Small-scale, intensive
Use: Spice for cakes, breads, beverages
Basil
Species: Ocimum basilicum
Origin: Iran, India
Botany: Annual herb
Edible portion: Dried leaves
Adaptation: Warm temperate regions
Source: California, Mediterranean region
Production: Small-scale, intensive
Use: Seasoning for pizza, soups, tomato juice
Bay Leaves
Species: Laurus nobilis
Origin: Southwestern Asia
Botany: Woody tree
Edible portion: Dried leaves
Adaptation: Warm temperate regions
Source: Turkey
Production: Small plantations
Use: Not consumed, cooked with meats, soups
Chervil
Species: Anthriscus cerefolium
Origin: Caucasus
Botany: Annual herb related to carrots
Edible portion: Dried leaves, oil
Adaptation: Temperate regions
Source: Europe, western Asia
Production: Intensive, market-garden
Use: Seasoning for meats, soups
Cinnamon
Species: Cinnamomum zeylanicum
Origin: Southeast Asia
Botany: Woody tree
Edible portion: Dried, ground bark
Adaptation: Tropical regions
Source: Indonesia, Sri Lanka, China, Vietnam
Production: Intensive plantation systems
Use: Spice for pies, cakes, beverages, etc
Cloves
Species: Syzygium aromaticum
Origin: Indonesia
Botany: Woody tree
Edible portion: Dried, ground flower buds
Adaptation: Wet, tropical areas
Source: Indonesia
Production: Small, intensive plantations
Use: Seasoning for spice cakes, meats, ketchup,
chili sauce, etc
Cumin
Species: Cuminum cyminum
Origin: Mediterranean to India
Botany: Annual herb related to parsley
Edible portion: Ground seed
Adaptation: Subtropical regions
Source: India, Turkey, Pakistan, China
Production: Market-garden, small-scale intensive
Use: Principle ingredient of chili powder, curry
Dill
Species: Anethum graveolens
Origin: Eastern Europe, Western Asia
Botany: Annual herb
Edible portion: Seed, dried leaves
Adaptation: Temperate regions
Source: China, India
Production: Moderate-scale, intensive
Use: Seasoning for pickles, vegetable dishes
Fennel
Species: Foeniculum vulgare
Origin: Mediterranean
Botany: Tall, perennial herb, parsley relative
Edible portion: Seed
Adaptation: Subtropical regions
Source: India, Egypt, China
Production: Small-scale intensive, market garden
Use: Spice for breads, cookies, borscht
Ginger
Species: Zingiber officinale
Origin: Southern Asia
Botany: Perennial herb
Edible portion: Rhizome
Adaptation: Tropical or subtropical regions
Source: India, Jamaica, China
Production: Market garden
Use: Seasoning for cookies, pies, ginger ale
Marjoram
Species: Marjorana hortensis
Origin: Mediterranean
Botany: Bushy perennial (form of oregano)
Edible portion: Whole or ground dried leaves
Adaptation: Subtropical regions
Source: Nile valley of Egypt
Production: Market garden
Use: Spice for poultry stuffings, tomato
sauces, meats
Nutmeg and Mace
Species: Myristica fragrans
Origin: Indonesia
Botany: Woody tree
Edible portion: Nut (nutmeg), nut covering (mace)
Adaptation: Wet, tropical regions
Source: Indonesia, Grenada
Production: Plantations (primitive to intensive)
Use: Seasoning for pudding, eggnog, sausage,
cakes, cookies
Oregano
Species: Origanum vulgare
Origin: Southern Eurasia
Botany: Perennial herb
Edible portion: Dried leaves
Adaptation: Warm temperate regions
Source: Turkey, Greece
Production: Small to large-scale intensive
Use: Ingredient of Italian, Greek cuisine;
seasoning for salads, egg dishes
Pepper
Species: Piper nigrum
Origin: India
Botany: Perennial vine
Edible portion: Dried, ripe fruit
Adaptation: Tropical regions
Source: India, Brazil, Malaysia
Production: Many vertical plantation systems
Use: Widely used on many foods
Peppermint
Species: Mentha piperita
Origin: Europe (natural hybrid)
Botany: Perennial herb
Edible portion: Stem and leaves, essential oil
Adaptation: Temperate regions
Source: Idaho
Production: Modern-intensive, other
Use: Flavoring for candies, pastries
Spearmint
Species: Mentha spicata
Origin: Europe, SW Asia
Botany: Perennial herb
Edible portion: Leaves, essential oil
Adaptation: Warm, temperate regions
Source: California, Egypt
Production: Modern intensive, other
Use: Seasoning for candies, fruit dishes,
beverages, some meats and vegetables
Sage
Species: Salvia officinalis
Origin: Mediterranean
Botany: Hardy, evergreen shrub (mint family)
Edible portion: Dried leaves
Adaptation: Temperate regions
Source: Slavic nations, Italy, Russia, Albania
Production: All production systems
Use: Seasoning for meats
Sesame
Species: Sesamum indicum
Origin: Africa
Botany: Annual herb
Edible portion: Roasted, whole seed
Adaptation: Subtropical regions
Source: Mexico, Central America, China
Production: Large-intensive to market-garden
Use: Garnish for baked goods
Thyme
Species: Thymus vulgaris
Origin: Mediterranean
Botany: Perennial herb (mint family)
Edible portion: Dried leaves
Adaptation: Warm temperate regions
Source: Spain
Production: Small to large-scale intensive
Use: Seasoning for soups, chowders, poultry
dressings, seafood
Turmeric
Species: Curcuma longa
Origin: Tropical southern Asia
Botany: Woody perennial
Edible portion: Ground root or rhizome
Adaptation: Moist, tropical regions
Source: Peru, Haiti, Jamaica
Production: Small-intensive, market-garden
Use: Important ingredient in curry powder
Vanilla
Species: Vanilla planifolia
Origin: Mexico
Botany: Perennial herb (orchid)
Edible portion: Extract from the seed bean
Adaptation: Tropical or subtropical regions
Source: Mexico, Madagascar, Comoro
Production: Market-garden
Use: Flavoring for many dessert foods
Herbs and Spices
Spices that can be grown in Idaho, Washington
Anise
Basil
Chamomile
Cilantro
Chervil
Dill
Fennel
Lavender
Marjoram
Peppermint
Rosemary
Sage
Spearmint
Thyme