{"id":531,"date":"2011-04-28T10:37:48","date_gmt":"2011-04-28T10:37:48","guid":{"rendered":"https:\/\/onlinecoursesinhorticulture.co.uk\/?p=531"},"modified":"2021-01-11T15:45:10","modified_gmt":"2021-01-11T15:45:10","slug":"lavender-bht228","status":"publish","type":"post","link":"https:\/\/onlinecoursesinhorticulture.co.uk\/horticulture-courses\/herbs-courses\/lavender-bht228\/","title":{"rendered":"Lavender BHT228"},"content":{"rendered":"

Become an expert in growing lavender! Lavender has been a popular cultivated plant for many centuries and is perhaps the most common, and certainly one of the most versatile herbs you could ever consider growing. It can be grown as a shrub, a tub plant or a hedge; keep it cut low or let it grow over a metre tall. The flowers and leaves can be used for medicinal, craft, cosmetic and even culinary purposes, making it a profitable commodity world-wide.<\/p>\n

Course Structure for Lavender BHT228<\/h3>\n
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  1. Introduction: Classification and identification of lavender, general characteristics of the group, contacts (ie: nurseries, seed, clubs, etc.)<\/li>\n
  2. Soils, Fertilisers and Nutrition for Lavender: Soil structure, pH, organic matter, ameliorants and organic growing<\/li>\n
  3. Cultural Techniques for Lavender Growing: Pruning, water management (mulching, irrigation, drainage, etc.), planting and establishment methods, crop scheduling, no dig gardening<\/li>\n
  4. Lavender Propagation: Propagation from cuttings, propagation growth media, other propagation methods<\/li>\n
  5. Commercial Alternatives: Managing a Market Garden, standards, mulches, problems and their control, weed control without chemicals, economic outlook for herbs<\/li>\n
  6. Plant Variety Selection and Breeding: Breeding and selecting new varieties, lavender clone selection for essential oils in Tasmania<\/li>\n
  7. Building Plant Knowledge: Lavender types and other varieties, advantages and disadvantages of different varieties<\/li>\n
  8. Harvesting, Postharvest Treatment and Storage: Harvesting, distillation and oils, post harvest preservation of fresh herbs, drying lavender<\/li>\n
  9. Processing and Making Lavender Products: Lavender crafts, using herbs in cooking, selling herb products<\/li>\n
  10. Marketing Lavender Produce: how to market your produce, considering your market, market research, selling successfully<\/li>\n<\/ol>\n

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    Aims of\u00a0 Lavender BHT228<\/h3>\n
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    1. Describe the plant naming system and classification of plants<\/li>\n
    2. Discuss the nature and scope of the Lavender genus<\/li>\n
    3. Describe the nutritional requirements of the lavender species<\/li>\n
    4. Explain the cultural requirements of the lavender species<\/li>\n
    5. Explain propagating techniques specific to lavender<\/li>\n
    6. Describe commercial lavender growing operations<\/li>\n
    7. Select species appropriate to the climatic and soil conditions of a chosen locality<\/li>\n
    8. Describe of a variety of lavender species and cultivars<\/li>\n
    9. Describe the production processes on a lavender farm<\/li>\n
    10. Describe various lavender products and discuss the way in which they are processed<\/li>\n
    11. Explain the processes used in the marketing of lavender products<\/li>\n<\/ol>\n
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      Price:<\/strong> \u00a3340
      \nQualification: <\/strong>Certificate
      \nEstimated Course Duration:<\/strong> 100 hours
      \nAvailable Learning Methods:<\/strong> Online, USB\u00a0(+\u00a35) and Correspondence (+\u00a335)
      \nEnrolment Dates:<\/strong> Our courses are self-paced and you can start at anytime<\/p>\n

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      Enrol today and develop your knowledge and skills in growing lavender<\/strong><\/p>\n\n\t\t\t