Learn how to Start a Herb Business or Herb Farm
Course Code: BHT114
Course Duration: 100 hours (approximation, self paced study, commonly 3 to 6 months, longer if you need)
Become a professional herb grower - this is an intensive course of study that is designed to provide the student with 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 and 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.
Who Should Do this Course?
If you work or hope to work in the herb industry, do not have sufficient time or money to undertake a longer course and want to keep your education broad (ie. not focused on just one type of herb); this is the best course for you!
Learn to work with herbs
Training for anyone who works, or wishes to work with herbs; whether growing and selling the plants.
Learn to:
- identify different herbs
- propagate and grow different herbs
- harvest herbs
- create and sell herb products.
It will show you the possibilities and help you explore opportunities and a possible way forward that is relevant to you, and where you live.
Course Structure
Unit 1: Introduction to Herb Culture
- Lesson 1.1 Introduction to Herbs - definitions, uses, classification of herbs, using a botanical key
- Lesson 1.2 Cultural Techniques - planting, soils, drainage, feeding, mulching, composting, pruning
- Lesson 1.3 Propagation Techniques - propagation mixes, growing structures, cuttings, seed, separation & division, layering
- Lesson 1.4 Identification of Plant Health Problems - pests & diseases, frost, heat, water stress, etc.
Unit 2: Using Herbs
- Lesson 2.1 Processing & Use of Herbs - medicinal, culinary, perfumes, dyes, oils, distillation processes, etc.
- Lesson 2.2 Harvesting & Storage - air drying, oven drying, microwave drying, freezing, fresh storage, when & how to harvest.
Unit 3: The Mints (Lamiaceae)
- Lesson 3.1 Mentha Species - peppermint, spearmint, applemint, wintermint, pennyroyal, corsican, ginger mint etc.
- Lesson 3.2 Lavandula and Thymus (lavender & thyme)
- Lesson 3.3 Other Lamiaceae Herbs - lemon balm, hyssop, rosemary, bee balm (monarda), basil, savory, marjoram, sage, etc.
Unit 4: The Daisies (Asteraceae)
- Lesson 4.1 Artemisia Species - southernwood, wormwood, tarragon, mugwort
- Lesson 4.2 Other Asteraceae Herbs – chamomile, tansy, safflower, costmary, yarrow, calendula, dandelion, etc.
Unit 5: The Parsley Family (Apiaceae)
- Lesson 5.1 The Apiaceae (Umbelliferae) Family - parsley, coriander, dill, caraway, angelica, cumin, fennel, lovage, sweet cicely, etc.
Unit 6: The Onion Group
- Lesson 6.1 Chives, leek, garlic chives, tree onion, welsh onion, etc.
- Lesson 6.2 Garlic
Unit 7: Other Herbs
- Lesson 7.1 Rosaceae - roses, burnet, strawberry, blackberry, etc.
- Lesson 7.2 Miscellaneous Herbs - lemon grass, lemon verbena, bay, sorrel, dock, juniper, horseradish, evening primrose, etc.
- Lesson 7.3 Scented Geraniums
- Lesson 7.4 Australian Native Herbal Plants - eucalyptus and others
Unit 8: Pests & Diseases
- Lesson 8.1 Companion Planting
- Lesson 8.2 Natural Pest Control - herb sprays, biological control, etc.
Unit 9: Landscaping
- Lesson 9.1 Landscape Design Principles and Practices - how to draw a landscape plan
- Lesson 9.2 Home Gardening With Herbs - cottage gardens, hedges & borders, tubs, baskets, kitchen gardens, herb lawns, herb indoor plants.
- Lesson 9.3 Public Landscaping - historic herb gardens (e.g. knot gardens), herbs for low maintenance & colour in parks, etc.
Unit 10: Herb Farming I
- Lesson 10.1 Establishing & Operating a Herb Nursery - open ground vs container growing, nursery layout, potting soils, pots and labels, marketing, etc.
Unit 11: Herb Farming II
- Lesson 11.1 Establishing & Operating a Herb Farm - soil preparation and management (plastic mulch, organic mulches, cultivation), row cropping
Unit 12: Herb Farming III
- Lesson 12.1 Evaluating Herb Enterprises - assessing market demand, deciding how to proceed.