'Medicinal and Aromatic Plants: Conserving Health, Heritage and Livelihoods': WWD 2026 theme implications for skill and vocational courses for schools

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Medicinal and Aromatic Plants: Conserving Health, Heritage and Livelihoods': WWD 2026 theme implications for skill and vocational courses for schools

United Nations proclaimed World Wildlife Day (WWD) is celebrated every year on 3 March 'to celebrate wild animals and plants and recognize the unique roles and contributions of wildlife to people and the planet.' This year, the theme of the observance is 'Medicinal and Aromatic Plants: Conserving Health, Heritage and Livelihoods.'

This year's theme has implications not only for eventful learning approach as promoted by this blogger, but also provides an opportunity for schools get innovative by developing a STEM-integrated curriculum on 'Medicinal and Aromatic Gardening' for middle school students under 'skill and vocational education stream' being stressed by the various educational and examination boards of India.

An Google AI search provides the information that the Indian cuisine utilizes vibrant aromatics like Cardamom, Cinnamon, Cloves, Turmeric, and Hing (Asafoetida) to create deep flavors. For middle schoolers learning about flavors, common herbs include Coriander, Mint, Curry Leaves, Tulsi (Holy Basil), and Fenugreek, which add freshness and aroma to daily dishes.

For middle school students' horticulure and gardening skill course invole the knowledge and practicals about the following five aromatics and herbs as informed.

Five Indian Aromatics (Spices)

1. Cardamom (Elaichi): A sweet, fragrant spice used in both savory dishes and desserts.

2. Cinnamon (Dalchini): A warm, woody bark used in curries and rice.

3. Cloves (Laung): Small, dried flower buds with a strong, warm, and spicy aroma.

4. Turmeric (Haldi): A bright yellow root that adds a warm, earthy taste and color.

5. Asafoetida (Hing): A pungent powder that provides a savory, garlic-like aroma when tempered.

Five Common Herbs

1. Coriander (Dhaniya): Bright, tangy green leaves used as a fresh garnish.

2. Mint (Pudina): Fresh, refreshing leaves often used in chutneys and drinks.

3. Curry Leaves (Kadi Patta): A fragrant leaf essential for tempering in South Indian cooking.

4. Tulsi (Holy Basil): Highly aromatic herb often used in teas and for medicinal purposes.

5. Fenugreek (Methi): Leaves with a slightly bitter, earthy taste, used in vegetable dishes.

According to the CBSE, 'horticulture is associated with the cultivation of vegetables, fruits, flowers, crops, tuber crops and medicinal, aromatic and ornamental plants where one can attain knowledge about crop production, plant propagation, plant breeding, genetic engineering, preparation of soil and plant physiology and biochemistry and simultaneously can work in various fields including floral design, garden centers, teaching, fruit and vegetable production, arboriculture, landscape construction, etc.'

Such courses can lead to students to look for a career as as a 'floriculturist' related to protected cultivation through skills of growing, maintenance and care of plants, 'design and maintenance of green house, preparing media and various other inputs essential for flower crop cultivation. The job is to be performed in efficient manner to allow the production of high quality of flowers, their harvesting and post-harvest management towards getting higher return.'