ENROL NOW

Qualification - Certificate In Herbs

Course CodeVHT014
Fee CodeCT
Duration (approx)600 hours
QualificationCertificate

Learn to Work in the Herb Industry

  • Identify, grow, harvest and process herbs
  • Create herbal products
  • Understand proper and safe use of Herb Products
  • Gardening and Landscaping with Herbs
  • Starting and Managing Different Types of Herb Enterprises
Exam fees are extra, to be paid when applying to sit each exam.

Lesson Structure

There are 30 lessons in this course:

  1. Introduction
    • Defining a Herb
    • History
    • Identifying Herbs – common and scientific names
    • Main Groups and Plant Families
    • Resources
  2. Overview of Herb Varieties
    • Apiaceae – Parsley Family
    • Asteraceae -Daisy Family
    • Lamiaceae – Mint Family
    • Liliaceae – Lily Family
    • Brassicaceae – Cabbage Family
    • Chenapodiaceae – Goosefoot Family
    • Tridaceae – Iris Family
    • Leguminosae/Fabaceae Family
    • Polygoniaceae -Polygonium Family
    • Rosaceae – Rose Family
    • Rubiaceae – Madder Family
    • Rutaceae – Citrus Family
    • Valerianaceae – Valerian Family
    • The Artemisias (from Asteraceae)
    • The Lavenders (from Lamiaceae)
    • The Mints (from Lamiaceae)\
    • The Thymes (from Lamiaceae)
    • Chamomiles
    • Sages
    • Garlic
  3. Soils & Nutrition
    • Understanding Soils
    • Soil Terminology
    • Naming a Soil
    • Soil Structure
    • Water & Air in Soil
    • Soil Temperature
    • Soil Life
    • Problems with Soils
    • Erosion
    • Salinity
    • Soil Decline – structural, acidification, chemical residues
    • Improving Soils
    • Adding organic matter
    • Phytotoxicity
    • Adding Non Organic matter
    • Plant Nutrition – major and minor elements
    • Nitrogen, Phosphorus, Potassium and other elements
    • Cation Exchange Capacity
    • pH
    • Nutrient Availability
    • Diagnosing Deficiencies
    • Fertilisers
    • Natural Fertilisers
    • Potting Mixes
    • Composting
    • Organic Materials
    • Mulching
  4. Herb Culture
    • Introduction to herb culture
    • Herbs in Containers
    • Herbs Indoors
    • Organic Growing Techniques
    • Organic Principles
    • Weed Management
    • Staking
    • Frost and Sun Protection
    • Cages and Netting
    • Borders and Barriers
    • Using Compost
    • No Dig Techniques
    • Hydroponics
    • Garden Tools
  5. Propagation Techniques
    • Propagating Herbs
    • Seed and Cuttings
    • Difficult Seeds
    • Germination Treatments
    • Sowing Seeds
    • Hygiene
    • Germination
    • Understanding Hybrid Seed Production
    • Cold Frames
    • Plant Division
    • Layering
    • Types of Cuttings
    • Softwood, Hardwood and Semi Hardwood Cuttings
    • Herbaceous Cuttings
    • Stem and Tip Cuttings
    • Other Cuttings: Heel, Nodal, Basal, Lead, Leaf Bud, Cane, Root, Bulb
  6. Pests & Disease Control
    • Control of Pest and Disease
    • Cultural Controls
    • Biological Controls
    • Antagonistic Organisms
    • Parasitism
    • Predators
    • Companion Planting
    • Beneficial Plants
    • Trap and Decoy Plants
    • Advantages and Disadvantages of Biocontrol
    • Organic Sprays
    • Pre Packaged Sprays
  7. Harvesting Herbs
    • Harvesting Herbs
    • Drying
    • Harvesting for Medicinal Use
    • Harvesting Leaves, Flowers, Bulbs, Barks, Seed
    • Harvesting Specific Herbs
    • Basil, Chervil, Fennel, Fenugreek, Lovage, Mint and others
  8. Processing Herbs
    • Post Harvest Treatment of Culinary Herbs
    • Temperature – storage, pre cooling,
    • Moisture loss
    • Physical Damage
    • Managing Ethylene levels
    • Pathogens
    • Cooling & Cooling Methods
    • Post Harvest Preservation
    • Fresh Preservation
    • Modified Atmosphere Packaging
    • Drying Techniques for Small Quantities
    • Distillation
  9. Using Herbs: Herb Crafts
    • Pot Pourri
    • Scented Candles
    • Sachets
    • Bouquet Garni
    • Tussie Mussies
    • Hair Rinses
    • Scented Stationary
    • Bath Perfumes
    • Exotic Herb Oils
    • Distillation
    • Infusion with Non Aromatic Oils
    • Lavender Crafts
  10. Using Herbs: Herbs for Cooking
    • Culinary Uses of Herbs
    • Using Selected Common Herbs
    • Herb Vinegars
    • Herb Oils
    • Herb Cheeses
    • Herb Confectionary
    • Herb Baked Goods
    • Herb Mustards
    • Herb Salts
    • Herb Butters
    • May Wine
    • Herb Honey
    • Herbal Teas
    • Assorted Herbal Recipes
  11. Using Herbs: Medicinal Herbs
    • History of Medicinal Herbs
    • Herbs as Healing Agents
    • Nervines
    • Natural Chemicals in Plants
    • Saponins
    • Phenolglycosides
    • Anthraglycosides
    • Flavonoids
    • Mustard Oils
    • Polysaccharides
    • Prussic Acid
    • Glycosides
    • Coumarin
    • Tannins
    • Bitters
    • Essential Oils
    • Alkaloids
    • Purines
    • Essential Minerals
    • Home Herbal Remedies
    • Types of Herbal Medicines (Alternatives, Astrigents, Calmatives, Cathartics
    • etc)
    • Preparing Herbal Remedies
    • Poisonous Plants
    • Herbal Baths
    • Gargles
    • Tooth Ache
    • Skin Care
  12. Herb Farming
    • Introduction
    • Marketing Produce
    • Cover crops
    • Soil improvement with Inoculated Legumes
    • Types of Cover Crops – Barley, Buckwheat, Canola, Field Pea, Lucerne, Lupins, Oats, Sorghum, Clover)
    • Ways of using a Cover Crop
    • Soil Cultivation
    • Cultivating Equipment
    • Setting up a Commercial Farm
    • Types of Farm – broadacre, Intensive in Ground Cropping, Hydroponics
    • Container Growing
    • Greenhouse Growing
    • Types of Herb Goods to Produce – fresh or processed
    • Drying Shed
    • Choosing What to Grow
    • Harvesting Herbs
  13. Herb Garden Design
    • Landscape Design Principles
    • Qualities or Components of a Design
    • Creating Effects in a Landscape
    • Preplanning Procedure for Planting Design
    • Developing a Concept Plan
    • Development of a Final plan
    • How Plants are Used
  14. Constructing a Herb Garden
    • Home Landscaping with Herbs
    • Formal Herb Gardens
    • Perennial Borders
    • Rock Gardens
    • Cottage Gardens
    • Public Landscaping with Herbs
    • Planning a Herb Garden
    • What to Plant Where
    • Colourful and Fragrant Herb Gardens
    • Lemon Scented Herb Gardens
    • Retaining Walls
    • Wooden Walls
    • Masonry Walls
    • Rockeries
    • Artificial Rocks
    • Drainage
    • Improving water Permeability during Construction
    • Improving Surface Drainage after Construction
    • Gradients
    • Earth Forming
    • Machinery for Earthworks – Cat, Backhoe, Dozer
    • Building Raised Beds
    • Paving
    • Concrete
    • Gravel
    • Asphalt
  15. Managing a Herb Nursery
    • Introduction
    • Marketing Produce
    • Cover crops
    • Soil improvement with Inoculated Legumes
    • Types of Cover Crops – Barley, Buckwheat, Canola, Field Pea, Lucerne, Lupins, Oats, Sorghum, Clover)
    • Ways of using a Cover Crop
    • Soil Cultivation
    • Cultivating Equipment
    • Setting up a Commercial Farm
    • Types of Farm – broadacre, Intensive in Ground Cropping, Hydroponics
    • Container Growing
    • Greenhouse Growing
    • Types of Herb Goods to Produce – fresh or processed
    • Drying Shed
    • Choosing What to Grow
    • Harvesting Herbs
  16. Lavenders
    • Introduction
    • Lavender Species
    • Lavender Classification – 5 sub groups
    • Varieties/Cultivars
    • Lavandin hybrid
    • English Lavenders
    • Italian Lavender
    • How to Grow Lavender
    • Transplanting
    • Buying Plants
    • Harvesting and Using
    • Lavender Crafts
    • Edible Lavender Products
  17. Mints
    • Mint Production
    • Disease Control
    • Mint Species
  18. Lamiaceae Herbs
    • Introduction
    • Thymes
    • Propagating Thymus
    • Thyme cultivars
    • Salvia (Sages)
  19. Garlic
    • Introduction to Garlic
    • Appearance
    • Propagation
    • Culture
    • Harvest and Processing
  20. Asteraceae(Compositae) Herbs
    • Chamomile
    • German Chamomile
    • Roman Chamomile
    • Artemisia
  21. The Apiaceae Family
    • Angelica
    • Fennel
    • Parsley
    • Dill
    • Anise
    • Cumin
  22. Other Herbs
    • Rosa (Rose) Types
    • Rose Culture
    • Strawberry
    • Scented Geraniums
    • Fragrant Australian Indigenous Plants
    • Ginger
  23. Topiary & Hedges
    • Introduction
    • Pruning Techniques
    • Removing dead wood
    • Controlling growth type
    • Controlling shape and size
    • Plant Rejuvenation
    • Pruning Rules
    • Rosemary Topiary
    • Hedges
  24. Producing Herb Products A
    • Ointments
    • Using Fats
    • Using Oils and Beeswax
    • Infusions
    • Decoctions
    • Syrups
    • Tinctures
    • Sprays
    • Potpourri
    • Herbal Paper
    • Making Herbal Paper
    • Distillation and Oils
  25. Producing Herb Products B
    • Ointments
    • Using Fats
    • Using Oils and Beeswax
    • Infusions
    • Decoctions
    • Syrups
    • Tinctures
    • Sprays
    • Potpourri
    • Herbal Paper
    • Making Herbal Paper
    • Distillation and Oils
  26. Producing Herb Products C
    • Getting your Plants
    • Propagation
    • Production Systems
    • Managing Greenlife
    • Production and Propagation Nurseries
    • Stock Plant Management
    • Seed Sources
    • Collecting and Storing Seed
    • Types of Seed Storage
    • Improving Production Efficiency
    • What herbs to Grow in What Soil Conditions
    • Safe Pest and Disease Control in the Herb Nursery
    • Watering Herbs
    • Hydroponic Herbs
    • Lavender Propagation
    • Herb Nursery Standards
  27. Marketing in the Herb Industry
    • Knowing the Customers
    • Marketing Tips
    • Market Research
    • Considering Optional Markets
    • Gathering Information
    • How to Sell Successfully
  28. Budgeting & Business Planning
    • Making the Farm Profitable
    • Economic Principles
    • Law of Supply and Demand
    • Law of Substitution
    • Law of Diminishing Returns
    • Law of Diminishing Marginal Utility
    • Scale of Economies
    • Planning Procedure
    • Other Planning Approaches
    • Production Plan
    • Finance & Financial Planning
    • Land Care and Management
    • Cash Flow and Budget
    • Problem Solving
    • Borrowing
    • Buying
    • Reducing Costs
    • Self Evaluation
  29. Workforce Design & Management
    • Introduction
    • Giving Directives & Introducing Change
    • Orders and Instruction
    • Supervision Styles
    • Work Programming
    • Organising the Workplace
    • Organisational Structures
    • Bookkeeping Needs
    • Record Keeping
    • Communications in Writing
    • Work Scheduling
  30. Major Research Project

Types of Herb Products You Might Produce

The types of goods that can be produced from herbs is virtually endless. They can be grouped in to a number of
main types. These are:
  • Fresh: principally for culinary use, sometimes as stock feed.
  • Dried: widely used for culinary use, as floral or dried arrangements, and for providing fragrance.
  • Processed: this includes those herbs that have further treatment in some way, for example, crushing or powdering. These types are commonly used in medicinals and cosmetics.
  • Essential Oils: These are widely used as medicinals, for aromatherapy, as flavourings or condiments, as pesticides, as fixatives or bases for other ingredients (ie: in perfumes) and as massage oils.

Growing Herbs Commercially
Global demand for herbal products, both fresh and processed; is strong, and has been growing annually for decades. It was estimated that the demand for spices, condiments and similar products was increasing by, up to 20% annually (Miller & Harper: Herb Market Report Vol.5, No.11), in the late 20th century; and growth has not diminished in any way since then.. There is considerable potential to grow herbs as an alternative to existing mainstream crops that are in oversupply. There is not much point in producing a product if there is no demand for it. If there is demand, however, and you can produce goods of consistent quality at a competitive price then you should be able to sell your crop profitably. 
 
Herbs have several other advantages as a commercial crop. Many can be grown in areas with poor soil or limited water
supply. Generally much less growing space is required than for more commonly grown crops. The end products are generally small in volume, so storage, packaging, and transport requirements are not usually as high as for other crops.
Many herbs also have high pest and disease resistance so the use of pesticides can be greatly reduced. There is also considerable potential for value added products, for example herb vinegars or wines, craft items, and cooked herb goods.
 
Herbs can be grown commercially in many different ways, and can be marketed in many different forms, on a large scale or small. Some commercial herb farms are many hundreds of acres, but others can be viable on less than half an acre.
 
Broad acre crops can be an excellent way of growing larger sized herbs, or where large quantities of the crop are required. This can happen where there is sufficient demand for large quantities of the fresh crop, or when large quantities of the ‘raw’ crop are required to provide sufficient quantities after processing of the ‘finished’ crop. For example, processing of essential oils where oil content may be only 1 or 2% of the raw material. Broad acre cropping of herbs can be a good alternative for
established growers who are looking for something new to grow. For new growers this type of growing may be very expensive to set up.

 

Who Will Benefit From This Course?

Those who want to:

  • Work as a consultant
  • Set up a Herb Farm
  • Work on a Herb Farm or in  Herb Nursery

 

 

 

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