We took a little trip to the world of spices and herbs with the fifth graders of the 2nd group in Szentes. It had already occurred to many that in front of the community center, in a corner of the garden and in our pallet flower pots, there are plants that are not necessarily just for decoration. The approaching cool autumn weather also gave them the opportunity to get to know them now.
We divided the unusual activity into theoretical and practical sections. We acquired the theoretical knowledge “in the field”, that is, at home, in the community center. We walked to each plant and tried to observe their characteristic properties, structure, and pick off a piece of it to get to know its smell and taste. At each such stop, we explained why each plant is useful, what dishes it is worth using it to flavor, and what physiological and/or medicinal effects it has. This is how we got acquainted with lavender, thyme, lemongrass, peppermint, chives, oregano, and savory, but edible flowers were also discussed. The little ones learned that we collect and dry our tea-making species, which also have medicinal properties, every summer, and that we regularly use them to brew the hot drink for the community center during the “cold” period of the year. But this took place after thorough hand washing, inside the house, next to the work surface of the pushed-together tables, in the practical phase. As “rookies”, the important task awaited the team to take our winter health preservation – literally – into their own hands. The dried lemongrass was skillfully and quickly dried by many busy hands, and then the leaves were crushed. After the snack break, the tea raw material was placed in airtight bags decorated with their own label in the now traditional way. Everyone is now just waiting for their turn to “produce” the portion they “produced” during the tea brewing! -Mentor Sándor Kovács, Szentes 1.
