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

Instructor:Stephen L. LoveAberdeen R & E Center1693 S 2700 WAberdeen, ID 83210Phone: 397-4181 Fax: 397-4311Email: slove@uidaho.edu

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 conditionshygiene, humidity, temperature, pH, ventilation

Temperature optimum 70-80 degreesSubstrate water level, 50-70% WHCCasing practiced after mycelial developmentFruiting 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 EuropeBelong to a diverse taxanomic groupImportant 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 zeylanicumOrigin: Southeast AsiaBotany: Woody treeEdible portion: Dried, ground barkAdaptation: Tropical regionsSource: Indonesia, Sri Lanka, China, VietnamProduction: Intensive plantation systemsUse: 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 cyminumOrigin: Mediterranean to IndiaBotany: Annual herb related to parsleyEdible portion: Ground seedAdaptation: Subtropical regionsSource: India, Turkey, Pakistan, ChinaProduction: Market-garden, small-scale intensiveUse: 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 hortensisOrigin: Mediterranean Botany: Bushy perennial (form of oregano)Edible portion: Whole or ground dried leavesAdaptation: Subtropical regionsSource: Nile valley of EgyptProduction: Market gardenUse: 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 vulgareOrigin: Southern EurasiaBotany: Perennial herbEdible portion: Dried leavesAdaptation: Warm temperate regionsSource: Turkey, GreeceProduction: Small to large-scale intensiveUse: 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 spicataOrigin: Europe, SW AsiaBotany: Perennial herbEdible portion: Leaves, essential oilAdaptation: Warm, temperate regionsSource: California, EgyptProduction: Modern intensive, otherUse: 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 vulgarisOrigin: MediterraneanBotany: Perennial herb (mint family)Edible portion: Dried leavesAdaptation: Warm temperate regionsSource: SpainProduction: Small to large-scale intensiveUse: 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

Anise LavenderBasil MarjoramChamomile PeppermintCilantro RosemaryChervil SageDill SpearmintFennel Thyme