Universität Wien FIND

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330077 VO Wild Plants/Spices (2019S)


Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first serve).


Language: German

Examination dates


Classes (iCal) - next class is marked with N

Tuesday 19.03. 11:30 - 14:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
Tuesday 26.03. 09:45 - 12:15 Seminarraum 2E560 Ernährungswissenschaften UZA II
Tuesday 02.04. 09:45 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
Tuesday 30.04. 09:45 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
Tuesday 07.05. 09:45 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
Tuesday 14.05. 09:45 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
Tuesday 21.05. 09:45 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
Tuesday 28.05. 09:45 - 12:15 Seminarraum 2E560 Ernährungswissenschaften UZA II


Aims, contents and method of the course

Wild plants : botany, constituents and utilization of selected wild plants in human nutrition.
Spices: botany, quality, utilization, constituents. Basic lectures and special topics.

Assessment and permitted materials

multiple choice

Minimum requirements and assessment criteria

wild Plants : Basics of classifying plants.
spices : to know the basics (botany, chemistry, culinary, medical use, quality and producing) of important spices .powerpoint, a picture gallery of wild plants (moodle) and selected examples of spices (quality and quality control).
Multiple choice test:
87 - 100 = 1
75- 86 = 2
63 - 74 = 3
50 - 62 = 4
0 – 49 = 5

Examination topics

What are wild plants? Characteristics and history (Capitulare de villis, Neunstärke; traditional cures in spring) . What is ethnobotany? Indigenously plants and others, vegetation types. Nitrate and nutrients. Plant families (incl. characteristic secondary metabolites) and their most important representatives (and doubles) ,presented in lecture . Plant families : Lamiaceae, Urticaceae, Alliaceae (Amaryllidaceae) , Convallariaceae, Colchicaceae, Araceae, Caryophyllaceae, Primulaceae, Violaceae, Ranunculaceae. Aristolochiaceae, Rosaceae, Boraginaceae, Apiaceae, Brassicaceae, Cannabaceae, Asteraceae, Polygonaceae, Oxalidaceae, Plantaginaceae, Rubiaceae, Sambucaceae.
Spices: botany, quality, utilization and constituents of spices presented in lecture.

Reading list

wird in der Vorlesung bekanntgegeben

Association in the course directory

Last modified: Mo 07.09.2020 15:44