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Herb Culture course online. 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.
Learning Goals: Herb Culture BHT114
- Understand the history of herbs, the major family groups, and keys to identification
- Understand soil management and structure and the general cultivation requirements of herbs. Understand composting
- Understand the various methods of propagation, both sexual and asexual, the treatments generally used for seed storage and the handling of cutting material. Have knowledge of type of structures used for propagation
- Become familiar with common pest and diseases and the various control methods
- Understand harvesting processes and the general use of commonly grown herbs
- Understand the processes involved with the correct harvest and storage of herbs and the type of material harvested from individual species
- Understand and recognise the genus Mentha
- Become familiar with plants in the Lamiaceae family
- Recognise the genus Artemisia
- Become familiar with herbs belonging to the Asteracae family
- Become familiar with plants belonging to the Apiaceae family
- Become familiar with the plants of the Liliaceae family
- Become familiar with the cultural methods used to grow garlic
- Become familiar with plants in the Rosaceae family
- Recognise herbs from within miscellaneous plant families
- Understand the cultural requirements and uses of the scented Pelargoniums
- Understand the use of Australian Natives as an alternative herb crop and also in landscape situations
- Understand the concepts and applications of companion planting in the role of controlling pests and diseases
- Understand the fundamentals of natural pest control
- Recognise and understand the principles of landscape design and their practice
- Use of herbs in the home landscaping environment
- Understand the concepts and procedures involved of the use of herbs in the public landscape
- Research the establishment requirements of a herb nursery and have knowledge of the operating procedures
- An ability to research the establishment requirements of a herb farm and have knowledge of the operating procedures
- Analyse the herb industry and decision making
Lesson Structure: Herb Culture BHT114
There are 12 lessons:
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.
- 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 I
- Establishing & Operating a Herb Nursery: Open ground vs container growing, nursery layout, potting soils, pots and labels, marketing, etc.
11 Herb Farming II
- Establishing & Operating a Herb Farm: Soil Preparation and management (plastic mulch, organic mulches, cultivation), row cropping.
12 Herb Farming III
- Evaluating Herb enterprises, assessing market demand. Deciding how to proceed.
This course is taught by:
BSc in Applied Plant Biology (Botany) Univ. London 1983.
City and guilds: Garden Centre Management, Management and Interior Decor (1984)
Management qualifications in training with retail store. Diploma in Hort level 2 (RHS General) Distinction.
Susan Stephenson is a passionate and experienced horticulturist and garden designer. She has authored three books, lectures at 2 Further and Higher Education Colleges, teaching people of all ages and backgrounds about the wonders of plants and garden design, and tutors many students by correspondence from all over the world.
Susan studied botany at Royal Holloway College (Univ of London) and worked in the trading industry before returning to her first love plants and garden design. She is therefore, well placed to combine business knowledge with horticulture and design skills. Her experience is wide and varied and she has designed gardens for families and individuals. Susan is a mentor for garden designers who are just starting out, offering her support and advice and she also writes, delivers and assesses courses for colleges, introducing and encouraging people into horticulture and garden design.
Susan is a Professional Associate and exam moderator and holds the RHS General with Distinction. She continues to actively learn about horticulture and plants and (as her students will tell you) remains passionate and interested in design and horticulture.
She also supervised the Area Arboriculture Team and was Exhumations Officer in charge of collecting discovered remains and arranging identification (if poss) and interment of same.
What You Will Do:
- 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
- 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
- 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.
Excerpt From The Course
ROSE FAMILY (ROSACEAE)
Approximately 100 genera and 2000species, herbaceous plants, shrubs and trees.
LEAVES mainly alternate.
FLOWERS are regular with 4‑5 petals and sepals, Stamens 5 too many borne on edge of calyx tube, ovary superior or inferior; fruit is a berry, pome or drupe.
Genera include: Cotoneaster, Cretagus, Cydonia, Eriobotrya, Filipendula, Fragaria, Geum, Kerria, Malus, Neillia, Photinia, Prunus, Pyracantha, Pyrus, Raphiolepis, Rubus, Sanguisorba (Burnet), Sorbus and Spiraea.
There are species and varieties of the genus "Rosa" which can be grown in almost any climate, provided the right type is chosen for the particular situation. Most species tend to adapt better to cooler climates than to warmer climates.
Roses are broadly divided into the following groups:
BUSH ROSES: These grow into an upright bush up to about 2 metres tall. The three main types are: Hybrid Teas (give the biggest and best flowers), floribundas (greater quantity but less quality in the flowers, and grandifloras. Some old world species are grown as bush types also, but these are less common.
STANDARD ROSES: These are budded onto long, single, upright stems giving the effect of the bush sitting high in the air on a pole. Standard roses are anything from 1 to 3 metres tall.
RAMBLERS: These are very vigorous, usually untidy growers which make a lot of new growth each year from the base. They have large quantities of small flowers in bunches.
CLIMBING ROSES: These have fewer basal shoots, larger flowers either individual or in small clusters, and solid, thick climbing stems.
MINIATURE ROSES: Growing from 1 to 2 ft tall, stems are thinner and flowers are smaller than normal bush roses. In affect, they appear as scaled down versions of the floribundas or hybrid teas.
*Roses prefer full sun for at least half of the day. As they have a shallow fibrous root system, avoid planting near large trees which have shallow spreading roots.
*Most soils, provided they are not waterlogged, are acceptable. Roses tolerate a wide variety of soil types, but do prefer reasonable drainage.
*Watering is essential if a rose is to flower well. Mulching can help. Don't let them dry out. It's better to make a dish in the soil at the base of a plant and fill it with water to allow slow penetration. You are better not to water the foliage.
*Roses do respond well to feeding. Don't allow the roots to come in contact with strong (i.e. concentrated) fertiliser though as they will burn. A slow release fertiliser or well rotted manure is best.
*Annual winter pruning is essential to both rejuvenate the plant and to encourage growth of young wood (flowers form on these young shoots; the more young shoots, the more flowers). Usually (in temperate climates) at least half of the top growth is removed each winter.
Plants pruned regularly can last more than 100 years.
*Roses are largely sold bare rooted in winter. You will buy the best selection of plants early winter when they are first released onto the market.
*Aphis and caterpillars are major problems. They can be controlled with suitable insecticides Black spot, mildew and rust are common fungal problems fungicides are normally used to control these).
*In snow areas cut plants back very hard (i.e. 95%) and cover with straw over winter.
(NB: Roses are usually budded. Do not cut below the bud).
|Course Start||Anytime, Anywhere|
|Recognised Issuing Body||TQUK - Training Qualifications UK, an Ofqual Approved Awarding Organisation.|
|Course Prerequisite||No, start at anytime|
|Course Qualification||Level 4 Certificate in Herb & Culture|
|Exam Required?||Finalised with the exam/test|
|UK Course Credits||10 Credits|
|US Course Credit Hours||3 Credit Hours|
|Study Support||You'll be allocated your own personal tutor/mentor who will support and mentor you throughout your whole course. Our tutors/mentors have been specifically chosen for their business expertise, qualifications and must be active within their industry. Tutors are contactable by e-mail, telephone and through our Moodle Student Support Zone online. Tutors are there to provide assistance with course material, discuss, explain and give advice and support throughout the whole programme. Their feedback is vital to your success.|
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