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College of Agricultural Sciences

HORT 521 – Herbs, Spices, and Medicinal Plants (3)

Principles of crop ecology, morphology, chemistry and utilization of natural products of herbs, spices, and medicinal plants (HSMP). Examines the history and importance of HSMP, their historic and modern uses, current market trends, botany, collection in the wild, fundamentals of production systems for HSMP, harvesting, drying, and other postharvest operations, natural products and their uses, regulations and legal concerns of herbal products. This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.

For more information, contact OSU Ecampus at 800-667-1465 (option 1) or ecampus.ess@oregonstate.edu.

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TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
F21181964003StaffOnline Open101055
Registration Restrictions
Recommended: CROP 200 or equivalent course in HORT.
Class Notes: Online section. Does not meet Graduate School's stand-alone requirement.
Syllabus: Available in Canvas to students enrolled in this course. Or contact department to request syllabus.
Find textbooks for HORT 521 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.

Legend
= This is a Baccalaureate Core course
= Fees may apply to this course
Registration Restrictions:
+ = Include restriction (may register if you meet this criteria)
- = Exclude restriction (may not register if you meet this criteria)
* = Prerequisite may be taken prior to or simultaneously with this course