3rd grade learns about plants used by the Wampanoag

This October, all of the 3rd grade classes came out to visit both gardens. To go along with their studies of the Native Americans of this area, we looked in both gardens for plants that the Wampanoag use for food and medicine.

We learned that some of the giant weeds (taller than the kids and parent volunteers!) that took over part of the vegetable garden this summer are Pigweed, which is a type of Amaranth. Amaranth is valued for its edible leaves and seeds. The seeds are very high in protein and nutrients and have been eaten for thousands of years by many, including the Wampanoag. We rubbed the flower buds between our fingers to find the tiny black and brown seeds.

We talked about how the “Three Sisters” (corn, beans, and squash) are a great combination of crops to grow. They all store well through the winter, they nutritionally complement each other, and they help each other grow.

The corn provides support for the beans, to help them get more sun and up off the ground, away from hungry animals. The large squash leaves shade the soil to prevent weeds from growing and keep water in the soil. And the beans are able to take nitrogen from the air and put it into the soil, to help fertilize the other plants.

In the Garden Classroom we found several plants used by the Wampanoag, including sage, coneflower, milkweed, bee balm, and yarrow.

Then, we picked some dried corn off of a corn cob to grind with a mortar and pestle.

Food preparation was a lot of work! With the help of everyone in the class, we would have had just enough ground corn for one batch of cornbread.

Thank you to our amazing volunteers for helping to make all of this possible: Karl Scherrer, Florence Wang, Narine van Hal, Kareem Feagin, Seetha Burtner, Harriet Wong, Liane Brecknock, and Jidong Liu.

3rd Graders learn about Colonial Herbs

On May 18 the third grade classes and many parent volunteers enjoyed a multi-sensory experience learning about Colonial herbs in our school Garden Classroom. 

This was a new activity during Colonial Day, a highlight of the third grade social studies curriculum.  

Experts from Mass Audubon Habitat’s Herb Study Group explained why herbs – fragrant edible plants – were so important to the Colonists, and how they were used in cooking, cleaning, and staying healthy. Students got to touch, smell and identify some important Colonial herbs, such as thyme, sage, rosemary, lavender, and mint.

Students learned that the early Colonists brought many herbal plants with them from Europe, and grew them close to their houses in a herb garden so they could easily find the herbs they needed. 

Each small group of students helped to plant and label a new herb in our school herb garden. Check out the herbs in the raised beds under the arbor – they are a feast for the senses! 

Using what they learned about herbs and their fragrance and healing properties, students selected a combination of fresh herb leaves to make their own herbal tea bag to take home. 

Thank you to the teachers and volunteers who helped plan and run the herbs activities on Colonial Day: Phyl Solomon and Edie Engel of Habitat’s Herb Study Group, Lori Anderson, Deirdre Walsh, Jim Reilly, Kim Foster, and Harriet Wong.