WVA 105 Value-Added Herbs
This course introduces students to a foundational use of herbs for culinary and other healthful purposes. Hands-on application methods for a variety of value-added herbs and herb products are covered. Course includes herbal growing practices and product development for commercial sale which prepares students with seed to market skills. 12 (1 lecture hour and 2 laboratory hours) Corequisite: CLA 100 or equivalent experience