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Course Title: Herb Culture BHT114

Herb Culture BHT114

Horticulture Course
Price:£340 Qualification: Certificate
Herb Culture BHT114

Develop a solid grounding in herb growing and the herb industry. Half of the course deals with general herb culture, including identification, soils, mulching, feeding, watering, propagation, pest & disease control, harvest, storage, processing, companion planting, nursery management and herb farming. The remainder of the course involves detailed studies of major groups of herbs such as: mints, thymes, lavenders, scented geraniums, garlic, roses, artemisias and parsley.

Course Structure for Herb Culture BHT114

  1. Introduction To Herb Culture
    • Unit I : Introduction to herbs, definitions, uses. Classification of herbs; use of a botanical key
    • Unit II : Cultural Techniques…planting, soils, drainage, feeding, mulching, composting, pruning
    • Unit III : Propagation Techniques…propagation mixes, growing structures, cuttings, seed, separation & division, layering
    • Unit IV : Identification of plant health problems…pest & disease, frost, heat, water stress, etc
  2. Using Herbs
    • Unit I : Processing & Use of Herbs Medicinal, culinary, perfumes, dyes, oils, distillation processes, etc
    • Unit II : Harvesting & Storage Air drying, oven drying, microwave drying, freezing, fresh storage, when & how to harvest
  3. The Mints (Lamiaceae)
    • Unit I : Mentha species: Peppermint, spearmint, applemint, wintermint, pennyroyal, corsican, ginger mint etc
    • Unit II : Lavender (Lavendula varieties) & thyme (Thymus)
    • Unit III : Assorted Lamiaceae varieties: Lemon Balm, Hyssop, Rosemary, Bee Balm (Monarda), Basil, Savory, Marjoram, Sage
  4. The Daisies (Asteraceae)
    • Lesson I : Artemisia species…Southernwood, Wormwood, Tarragon, Mugwort.
    • Lesson II : Miscellaneous Asteraceae: Chamomile, Tansy, Safflower, Costmary, Yarrow, Calendula, Dandelion etc
  5. The Parsley Family (Apiaceae)
    • Parsley, Coriander, Dill, Caraway, Angelica, Cumin, Fennel, Lovage, Sweet Cicely etc
  6. The Onion Group
    • Unit I: Chives, Leek, Garlic chives, Tree onion, Welsh onion, etc
    • Unit II : Garlic
  7. Other Herbs
    • Unit I : Rosaceae (Rose, Burnet, Strawberry, blackberry, etc)
    • Unit II : Miscellaneous: Lemon grass, Lemon verbena, Bay, Sorrel, Dock, Juniper, Horseradish, Evening Primrose, etc.
    • Unit III : Scented Geraniums; Australian Natives, Eucalyptus and Others
  8. Pests & Diseases
    • Unit I : Companion Planting
    • Unit II : Natural Pest Control: Herb sprays, biological control, etc
  9. Landscaping
    • Unit I : Landscape Design Principles and Practices: How to draw a landscape plan
    • Unit II : Home Gardening With Herbs; Cottage gardens, hedges & borders, tubs, baskets, kitchen gardens, herb lawns, herb indoor plants
    • Unit III : Public Landscaping: Historic herb grdens (Knot gardens etc), herbs for low maintenance & colour in parks etc
  10. Herb Farming 1
    • Establishing & Operating a Herb Nursery: Open ground vs container growing, nursery layout, potting soils, pots and labels, marketing, etc
  11. Herb Farming 2
    • Establishing & Operating a Herb Farm: Soil Preparation and management (plastic mulch, organic mulches, cultivation), row cropping
  12. Herb Farming 3
    • Evaluating Herb enterprises, assessing market demand. Deciding how to proceed

Aims of Herb Culture BHT114

  • Differentiate between different varieties of herbs in cultivation
  • Explain the general cultural practices used for the growing of herbs
  • Determine harvest and post harvest techniques for herb crops, including processing, storage and use of herbs
  • Develop a production plan for a herb crop grown for harvesting
  • Develop a production plan for a herb nursery
  • Design a herb garden for a home or public garden
  • Evaluate the production of herbs or herb products in a commercial business

What you will be doing during Herb Culture BHT114

  • Distinguish, using illustrations and minimum but adequate comments; between major plant families which herbs belong to
  • Compile a resource file of fifty different sources of information regarding cultivated herbs
  • Prepare an herbarium collection of one hundred different herb varieties
  • Develop guidelines for the general culture of herbs in your locality
  • Explain six different propagation methods suitable for herbs, using illustrations
  • Demonstrate how to prepare cuttings for three different herb varieties
  • Propagate three different varieties of commercially farmed herbs, using appropriate, but different propagation techniques for each
  • Explain natural pest and disease control methods for a specified herb species
  • Explain the concept of companion planting, including three examples of proven companion planting interrelationships
  • Write a maintenance schedule for either a herb garden, nursery or farm
  • Describe two different harvesting techniques for herbs, by outlining the steps to follow for each
  • Determine criteria which are critical to success in the process of drying herbs
  • Compare two different drying processes for herbs, with reference to:
    • Equipment used
    • Procedure
    • Cost
  • Produce two marketable herb products by harvesting, and processing material from a herb plant
  • Prepare five different herbal products for home use
  • Estimate the costs associated with processing four different herbs to a marketable stage, itemising the components of costs for each
  • Determine ten different species of herbs which have potential to be grown commercially as broad acre crops in your locality
  • Describe the process of producing a specified commercial herb crop being grown organically
  • Describe the process of producing a commercial herb crop being grown hydroponically
  • Compare broad-acre production methods, used for three different herbs, including
    • Propagation
    • Planting
    • Crop management
    • Harvesting
    • Post-harvest processing; by constructing a table or chart
  • Design a simple trial, to test the commercial potential of different varieties of a specific herb species
  • Conduct the simple trial you designed recording details of tasks undertaken
  • Analyse the results of the trial conducted to test the performance of a herb plants
  • Determine the variety with greatest commercial potential from those trialled
  • Prepare flow-sheet broad acre crop production schedules for four herbs; one each from Allium, Apiaceae, Asteraceae, Lamiaceae groups
  • Determine minimum facilities required to produce saleable plants in a specified herb nursery
  • Prepare a potting media suitable for growing a container herb plant of a specified species, as nursery stock
  • Describe the procedures used in a commercial herb nursery, to produce plants for sale
  • Differentiate between the procedures used for production of different products in a herb nursery, including:
    • Punnets of seedling herbs
    • Bare rooted plants
    • Standard container plants
    • Hanging baskets
    • Topiary.
  • Grow a herb plant to a commercially acceptable standard, as a tubestock container plant, through all stages of production, without supervision
  • Prepare production schedules for two herbs from four different minor herb groups, for a specified nursery
  • Explain the use of general landscape principles and practices in the designs of two different herb gardens
  • Determine different applications for herbs in home gardens
  • Determine applications for herbs in public landscaping, referring to both difficulties and advantages in different situations
  • Design for a herb garden for a site of between 30 and 100 square metres surveyed by you,    preparing a scale drawing showing the placement of at least 20 different varieties of herbs
  • Explain the reasoning behind the herb garden designed
  • Determine critical factors to establishing a new herb business, in your locality
  • Analyse the business operations of a specified herb enterprise
  • Assess market demand for a herbal product, through a phone survey and information search
  • Compare the commercial potential of three different types of herb enterprises, in your locality

Price: £340
Qualification: Certificate
Estimated Course Duration: 100 hours
Available Learning Methods: Online, USB (+£5) and Correspondence (+£35)
Enrolment Dates: Our courses are self-paced and you can start at anytime

Enrol today and prepare yourself for a successful career in the Herb Industry

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As soon as payment has been confirmed you will be able to access your course materials online within 24 hours. Any further correspondence will arrive at your address between 3-4 days.

For any Questions or to Enrol please call 01227 789 649

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