Course CodeVHT014Fee CodeCTDuration (approx)600 hoursQualificationCertificate 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: Introduction Defining a Herb History Identifying Herbs – common and scientific names Main Groups and Plant Families Resources 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 Mints Mint Production Disease Control Mint Species Lamiaceae Herbs Introduction Thymes Propagating Thymus Thyme cultivars Salvia (Sages) Garlic Introduction to Garlic Appearance Propagation Culture Harvest and Processing Asteraceae(Compositae) Herbs Chamomile German Chamomile Roman Chamomile Artemisia The Apiaceae Family Angelica Fennel Parsley Dill Anise Cumin Other Herbs Rosa (Rose) Types Rose Culture Strawberry Scented Geraniums Fragrant Australian Indigenous Plants Ginger Topiary & Hedges Introduction Pruning Techniques Removing dead wood Controlling growth type Controlling shape and size Plant Rejuvenation Pruning Rules Rosemary Topiary Hedges 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 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 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 Marketing in the Herb Industry Knowing the Customers Marketing Tips Market Research Considering Optional Markets Gathering Information How to Sell Successfully 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 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 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