Module 2 · Spring growing, garden systems, and food skills
Set Up a Post-Harvest Herb Processing Station
Adult extension of: Cleaning Herbs and Plants
Adults follow a clean harvest workflow: identify, inspect, wash when appropriate, dry thoroughly, cull damaged material, and label the finished batch.
01 · Learning
Objectives
- Follow a clean-to-dirty workflow without cross-contamination.
- Inspect and remove damaged, diseased, or foreign material.
- Prepare and label an herb batch for its approved next use.
02 · Preparation
Materials
Verified herbs; harvest baskets; clean sink or water basin; colander; towels or salad spinner; gloves; clean scissors; drying screens or bundles; sanitized containers; batch labels; cleaning checklist.
03 · Practice
Adult project
- 1
Verify the herb identity and intended use before processing.
- 2
Wash hands, sanitize the station, and separate clean and dirty zones.
- 3
Inspect the harvest and remove pests, soil, damaged leaves, and weeds.
- 4
Rinse only as appropriate, then drain and dry the material thoroughly.
- 5
Prepare the herb for approved fresh use, bundling, or screen drying.
- 6
Label the name, date, source, handler, and next quality-check date.
Practical and therapeutic connection
Why this work matters
The station mirrors food-service and horticulture workflows through hygiene, sorting, quality control, labeling, and cleanup.