Herb Culture

Herb Culture

Course Code
Payment Options
Upfront & Payment Plans
Online & Correspondence
100 Hours

Herb Culture BHT114

Learn How to Grow Herbs:

  • Learn to Grow Herbs Commercially as container plants or to harvest for market or processing.
  • Self paced 100 hour course for the herb professional, tradesman, business owner or enthusiast
  • Study with a team of herb professionals from both Australia and the UK

This is a fantastic course for anyone who is passionate about herbs, growing them and using them; and wants to learn more. Many of those who have studied this course have gone on to establish successful businesses or careers working with herbs; while others have studied this course to simply indulge their passion and become increasingly involved with herbs in their daily living.

There are 12 lessons in this course:

  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 11
    • Establishing & Operating a Herb Farm: Soil Preparation and management (plastic mulch, organic mulches, cultivation), row cropping.
  12. Herb Farming 111
    • Evaluating Herb enterprises, assessing market demand. Deciding how to proceed.

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

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