On May 7, 2025, the Department of Sciences at the Faculty of Natural and Applied Sciences, Notre Dame University-Louaize (NDU), hosted a vibrant and educational exhibition titled “Herbs and Spices in Our Life” at the University’s Exhibition Hall. The air was rich with the scents of aloe vera, oregano, cinnamon, saffron, and dozens of other botanicals, drawing students and staff from across campus into an immersive sensory experience.
Curated and led by Associate Professor Dr. Tanos G. Hage, the exhibition featured a diverse collection of live herbs and spices gathered from around the world. These ranged from familiar staples of Lebanese cuisine—such as anise and sumac—to globally recognized varieties like basil and ginger. Attendees were invited to engage all their senses: reading about each plant’s properties, touching its textures, and exchanging insights about their cultural and medicinal significance.
As part of the event, students created informative posters that highlighted the culinary, medicinal, and symbolic roles of various herbs and spices. These displays added both academic depth and interactivity, showcasing students’ research, creativity, and enthusiasm. To dispel common misconceptions, the materials began by clarifying the distinction between herbs and spices: herbs are typically the fresh parts of a plant, such as leaves and flowers, used for flavoring, while spices are usually dried parts—like seeds, bark, or roots—used to enhance flavor, add color, and aid in preservation.
Each herb and spice on display possessed unique medicinal properties and cultural symbolism. For example, saffron—prized in Spanish paella and Indian biryani—is believed to reduce anxiety and depression, and its vivid flower is historically associated with luxury and royalty. Pelargonium graveolens, commonly known as scented geranium, emits a rose-like fragrance, adds flavor to teas, jellies, and desserts, and can soothe skin irritations when applied topically. Tall grasses like lemongrass stood alongside more modest herbs such as salvia and mint, with colorful spices like garlic powder, curcumin, and paprika adding visual vibrancy to the display.
One of the event’s highlights was an interactive microscope station where guests could examine plant leaves in detail, ask questions, and deepen their understanding of plant biology.
In parallel, NDU Libraries supported the exhibition with a curated selection of books and reference materials on herbs and spices—titles included Poisonous Plants and Flavors of the World. Library staff were present throughout the event, guiding attendees through the available resources and emphasizing the role of information services in academic inquiry and research.
Throughout history, herbs and spices have played a vital role—not only in enhancing taste and preserving food, but also in medicine, rituals, and cultural identity. Today, they continue to influence scientific research, healthcare, and sustainable agriculture, serving as a bridge between tradition, wellness, and culinary joy.
The exhibition was a resounding success, providing an enriching, interdisciplinary experience that underscored the relevance of plant-based knowledge in both scientific and everyday contexts. It exemplified NDU’s ongoing commitment to making science accessible, engaging, and meaningful to all.