Comment from one of our Culinary Herb students:
"I have found the course interesting and it has expanded my knowledge of herbs immensely" D. Christian
Duration: 100 hours
COURSE CONTENT
The content of each of the lessons is as outlined below:‑
1. Introduction
Review of the system of plant identification,
general characteristics of the group, information contacts (ie: nurseries, seed, clubs, etc.).
2. Culture
Planting, staking, mulching, watering, pest & disease, feeding, pruning, protection from wind, salt air, etc.
3. a/ Propagation
Methods of propagating this group of plants.
b/ Creating a Kitchen Garden
Growing in pots, inside, or in the open ground.
4. Cooking with Herbs.
Culinary uses of herbs, herb teas and recipes.
Fresh and dried herb use.
5. The Most Commonly Grown Varieties.
Garlic, parsley and chives.
6. Other Important Groups.
The Lamiaceae family- one of the most aromatic and
flavoursome herb families.
7. The Lesser Grown Varieties
How to cook with lesser known herbs.
8. Special Assignment
On one selected plant or group.
AIMS
- Describe the plant naming system, the major family groups that herbs fall into and the resources available to the culinary herb grower.
- Describe how to manage the cultural requirements of culinary herbs.
- Describe the various methods of propagation, both sexual and asexual, the treatments generally used for seed storage and the handling of cutting material.
- Explain the way in which herbs are used in cooking and which herbs best suit various dishes.
- Discuss the most common herb varieties used in cooking.
- Compare a range of culinary herbs in a single plant family.
- Discuss a range of lesser grown culinary herb varieties.
- Explain the uses of a range of culinary herbs within a specific group of herb plants.
