Objective

By the end of this lesson, you will be able to identify six different herbs by smell.

Materials and Prep

• Six different herbs (e.g., basil, rosemary, mint, thyme, oregano, sage)
• Blindfold or scarf
• Small containers or bags to hold the herbs
• Pen and paper for note-taking

Before starting the lesson, familiarize yourself with the appearance and scent of each herb.

Activities

1. Introduction:
   • Explain the importance of the sense of smell in identifying different substances.
   • Show the six different herbs to the student and briefly describe their characteristics.
2. Blindfolded Identification:
   • Blindfold the student using a scarf or blindfold.
   • Place a small amount of one herb in a container or bag.
   • Have the student smell the herb and try to identify it based on its scent.
   • Repeat this process for all six herbs.
3. Note-taking:
   • Provide the student with a pen and paper.
   • Ask them to write down their observations and guesses for each herb.
4. Discussion and Verification:
   • Remove the blindfold and discuss the scents of each herb with the student.
   • Verify their guesses and encourage them to explain their reasoning.

Seventh Grade Talking Points

• "Our sense of smell is closely connected to our sense of taste. That's why food can taste different when we have a stuffy nose."
• "Herbs are plants that are used to flavor food. They can add different tastes and smells to dishes."
• "Basil has a sweet and slightly peppery smell. It is commonly used in Italian cuisine."
• "Rosemary has a strong, woody scent. It is often used in Mediterranean dishes."
• "Mint has a refreshing and cool aroma. It is commonly used in drinks and desserts."
• "Thyme has a strong, earthy fragrance. It is often used in savory dishes like stews and soups."
• "Oregano has a pungent and slightly bitter smell. It is commonly used in Italian and Greek cuisine."
• "Sage has a strong, aromatic scent. It is often used in stuffing and meat dishes."