Project Y2 “Herbal Boost: Good Vibes, Great Herbs.”
On Wednesday, October 28, 2026, Grade 2 elementary school students successfully held a Project-Based Learning (PBL) event themed “Herbal Boost: Good Vibes, Great Herbs.” The main objective of this project was to introduce young learners to traditional Indonesian herbal medicine by guiding them through the process of making kunyit (turmeric), kencur (aromatic ginger), and jahe (ginger) drinks. The lively event opened with an expressive poetry reading, followed by a vibrant Mbok Jamu traditional dance, and a beautiful choir performance by the students. After the opening ceremonies, the children participated in an interactive workshop on how to make traditional jamu, and upon completion, each participant was rewarded with a bottle of fresh jamu, a cup of jasuke (corn, milk, and cheese), and a rhizome plant that the students had enthusiastically planted themselves prior to the event.
The execution process of this project spanned several weeks, beginning with a preparation phase where students learned about various medicinal herbs and actively planted rhizomes in the school garden. On the day of the event, the school transformed the venue into an engaging workshop station equipped with kid-safe tools, ingredients, and pre-measured portions of turmeric, aromatic ginger, and ginger. Teachers and parent volunteers carefully guided the Grade 2 students through the steps of washing, peeling, mashing, and boiling the herbs to extract their health benefits. The children worked collaboratively in small groups, practicing hygiene standards and measurement skills while learning the cultural and health significance of each ingredient in a fun, hands-on environment.
This project achieved remarkable success, effectively fulfilling its academic and experiential learning goals for the second graders. The students successfully demonstrated teamwork, improved their public speaking and performing arts skills during the opening showcase, and gained a deep appreciation for local heritage and healthy lifestyles. Seeing the tangible results of their long-term gardening efforts combined with their newly acquired brewing skills boosted their confidence significantly. Furthermore, the event successfully fostered a strong community spirit as parents and teachers witnessed the children proudly sharing their homemade jamu and hand-planted rhizomes with the attendees.
Despite the overall success, the project encountered a few challenges and obstacles during its planning and execution phases. Managing the attention spans and safety of energetic Grade 2 students around the preparation stations required an exceptionally high level of adult supervision. Additionally, limited time constraints made it difficult to seamlessly transition from the opening performances directly into the hands-on brewing process without causing minor delays. Some children also faced initial difficulties with the physical strength required to mash the tough rhizomes, highlighting the need for more age-appropriate kitchen tools in future iterations of the project.
