Plant Chemistry

Over the past five years our group has set out to establish an organic garden capable of supplying a variety of plant stuff suited for natural product chemistry. The goal is to have at our disposal a sustainable source of starting material for course related lab work or advanced independent student research projects. Three crops have been cultivated successfully, hops, mints and alliums (mostly garlic). This chemical garden covers an area of 2500 square feet and is proud to be part of the Organic Farm.

The garden has been utilized to date for a summer course called Garlic. Though this went on for two years (04 & 05), class enrollment has been low and the administration has cancelled the class for the summer 2006. I have opted to keep the course alive as a group contract for summer 2006. I understand that it takes time for a summer course to establish itself and I believe the Deans will come around and see the values of offering course grounded in sustainability.

What's Cookin, a half-time program offered Fall and Winter of the 05-06 academic year also made use of this chemical garden. Hops were put to use for ale making and the class actively participated in the planting of garlic, shallots and elephant garlic. The mints were utilized for steam distillation as part of an essential oil lab and the garlic will be utilized this summer. All oils isolated are analyzed and then used for things like soap making.

Other projects that involve Evergreen students and the chemical garden are related to scientific research and a SOS program in Experimental Chemistry I routinely teach in the spring. There is always room for dedicated hardworking people to participate in this research. Please feel free to contact me, Peter Pessiki, with thoughts, questions, and ideas.