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Vegetable Crops – PLSC 451/551 Lesson 24 – Mushrooms, spices

Learn about the origins and cultivation of mushrooms, including management techniques and harvesting/storage methods. Also explore the world of herbs and spices, their history, cultivation, and various uses in cooking.

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Vegetable Crops – PLSC 451/551 Lesson 24 – Mushrooms, spices

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  1. Vegetable Crops – PLSC 451/551Lesson 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: slove@uidaho.edu

  2. What happens if you sue a parsley farmer?

  3. What happens if you sue a parsley farmer? They garnish his wages.

  4. Mushrooms

  5. 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

  6. 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

  7. Chantarelle mushroom

  8. Oyster mushroom

  9. Fly agaric mushroom

  10. Champignon mushroom

  11. Mica cap mushroom

  12. Black morel mushroom

  13. Death cap mushroom (poisonous)

  14. 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

  15. 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

  16. 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

  17. The spice of life

  18. 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)

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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

  34. 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

  35. 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

  36. 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

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. Herbs and Spices Spices that can be grown in Idaho, Washington Anise Lavender Basil Marjoram Chamomile Peppermint Cilantro Rosemary Chervil Sage Dill Spearmint Fennel Thyme

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