Vegetable Crops – PLSC 451/551 Lesson 24 – Mushrooms, spices Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID Phone: Fax:

What happens if you sue a parsley farmer?

They garnish his wages.

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 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 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

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 Allspice

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 Anise

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 Basil

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 Bay Leaves

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 Chervil

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 Cinnamon

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

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 Cumin

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 Dill

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 Fennel

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 Ginger

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 Marjoram

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 Nutmeg and Mace

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 Oregano

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 Pepper

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 Peppermint

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 Spearmint

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 Sage

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 Sesame

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 Thyme

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 Turmeric

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 Vanilla

Herbs and Spices Spices that can be grown in Idaho, Washington AniseLavender BasilMarjoram ChamomilePeppermint CilantroRosemary ChervilSage DillSpearmint FennelThyme