UW Herbarium workshop for GIJHARS

13 05 2026

On 11 May, the team of the UW Herbarium — a unit of the Faculty of Biology, University of Warsaw localized at the Biological and Chemical Research Centre, University of Warsaw — conducted a workshop for employees of the Main Inspectorate of Agricultural and Food Quality Inspection, an institution responsible for controlling the commercial quality of food, including detecting adulteration in agri-food products.

The training covered the identification of 16 spice species and 7 species commonly used to adulterate them. Participants learned about micromorphological features that make it possible to distinguish, among others, species of thyme, oregano relatives — including Cretan oregano and marjoram — basil, savory, sumac and horsetails.

After a short theoretical introduction by Dr Maja Graniszewska and Dr Kamil E. Frankiewicz, the practical part followed, using herbarium material and spices originating, among others, from Georgia, Turkey and Poland. The workshop was supported by Prof. Barbara Sudnik-Wójcikowska, who shared her extensive knowledge of Mediterranean flora.

The ability to identify plant raw materials in practice is important both for economic reasons and for consumer safety. During the training, an admixture of marsh horsetail was detected in field horsetail herb; this species contains higher concentrations of alkaloids.

Students interested in gaining practical skills valued by public institutions are invited to carry out their diploma theses at the UW Herbarium.

Contact: herbarium@uw.edu.pl