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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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Term | CRN | Sec | Cr | P/N | Instructor | Type | Status | Cap | Avail | WL Cap | WL Avail |
---|---|---|---|---|---|---|---|---|---|---|---|
F21 | 18196 | 400 | 3 | Staff | Online | Open | 10 | 10 | 5 | 5 | |
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. |
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