CERTIFICATE IN HORTICULTURE (HERBS) VHT002

Train to be a Professional Horticulturist specialing in Herbs.

Accredited by the International Accreditation and Recognition Council.

Course Structure

The objective of the course is to:

• understand the binomial system of plant classification and to develop resource contacts for information about herbs.
• develop a broad perspective of the scope of herb species and varieties, their culture and uses, and an insight into which varieties are more commonly available.
• make a detailed study of the most commonly grown herb varieties.
• know how to make a wide range of herb crafts and cook a wide variety of herb flavoured foods.
• make an awareness of medicinal and toxic chemical properties of herbs (both in general and selected specific terms).
• develop an awareness of the work procedures involved in operating a herb farm and how to harvest and provide post harvest treatments to herb produce.
• develop knowledge of how to plan and manage a maintenance program in an ornamental garden or park.
• design and implement a marketing program for a business operating in the herb industry.

Certificate in Horticulture involves:

• CORE STUDIES - involves at least 350 hours, divided into 15 lessons, approximately half of the course.
• STREAM (ELECTIVE) STUDIES - a further 350 hrs of study, specifically on herb identification, using herbs, herb farming and landscaping with herbs.

Stream Studies:

Through these specialised stream studies, the student will attempt to achieve the following objectives:

• List and describe a range of contacts and resources.
• Use prescribed reference books and other resources to gain relevant information.
• Review the way plants are classified.
• Compile a list of dried herbs commonly sold through retail shops.
• Explain the differences in the way plants perform in different microclimates within the same area.
• Visit and report on the operation of a herb farm.
• Prepare lists of herbs suited to growing in different situations.
• Explain the benefits of organic growing.
• Describe appropriate weed control methods to use when growing herbs.
• Demonstrate competence to harvest, dry and store herbs.
• Demonstrate and make up three different herb crafts.
• Describe how different herb crafts are made.
• Cook a complete meal using herbs to appropriately flavour all courses and beverages.
• Produce a saleable culinary herb product (eg: herb biscuit or confectionary).
• Describe the use of herbs in different types of beverages and foods.
• Describe different herb medicines.
• In broad terms, compare herbal medicines with pharmaceutical.
• Develop a "safe" preventative program of herbal medicines using only herbs and dosage levels which are widely and clearly accepted as having no side effects.
• Describe a herb farming venture which has a high viability potential.
• List herb products which are in high demand.
• Describe a program to market produce from a herb farm.
• Undertake harvesting and drying several different herbs, under a variety of different conditions.
• Describe the harvest and post harvest requirements of different herbs.
• Describe several problems which affect post harvest quality and explain how quality is affected.
• Record methods of obtaining herbal oils.
• Prepare a detailed maintenance program for an ornamental garden.
• Describe maintenance procedures for a variety of different ornamental garden situations.
• Conduct simple inexpensive tests on three different potting mixes.
• Analyse and report on the results from soil tests conducted.
• Describe suitable soil mixes for container growing different types of plants.
• List a range of both natural and artificial fertilisers.
• Describe fertiliser programs to be used in different situations with ornamental plants.
• Write an advertisement.
• Design an promotional leaflet to promote a plant variety.
• Explain basic management procedures and basic staff management skills.
• Develop a business plan and prepare a budget.
• Design a workplace (in a herb related business) to optimise efficiency and workplace safety.
• Gather appropriate information required prior to preparing a landscape design.
• Draw a sketch plan for an ornamental garden.
• Describe various ways container plants can be used to create different landscape effects.
• Calculate how to estimate materials and labour in order to quote for a landscape job.
• Analyse existing garden designs and the garden's effectiveness.
• Prepare detailed drawings for the construction of at least one garden feature (eg. A seat, wall).
• Explain the differences between furnishings and other features which can be incorporated into a garden.
• Analyse an existing park and show how redevelopment would improve the facility.
• List the choices available in surfacing treatments, advantages and disadvantages of each, and where it might be most appropriate to use each.
• Be familiar with alternative materials and their respective characteristics in terms of quality and cost.
• Produce and photograph how to use herbs to create topiary and hedging.
• Conduct detailed studies of a range of commonly grown herbs (including Mints, Lavender, Thyme, Rosemary, Sage, Garlic, Chamomile and Parsley).
• Analyse a range of herbs (at least 150 varieties), their identification, culture and use.

Core studies:

Core studies cover the following:

1. Introduction to Plants- Nomenclature and taxonomy, the plant kingdom, genus, species, hybrids.

2. Parts of the Plant- How plants grow, plant structure, parts of the flower and leaf, modification of stems and roots.

3. Plant Culture - Planting- How to plant and protect newly planted specimens, terms like: annuals, biennials, perennials, deciduous, evergreen and herbaceous plants.

4. Plant Culture - Pruning- Purpose for pruning, rules for pruning, how to prune.

5. Plant Culture - Irrigation and Machinery- Different irrigation systems, components of an irrigation system, designing an irrigation system, maintenance in the garden and for tools.

6. Soils & Media- Soil classifications, testing soil, potting mixes, the U.C. System, ingredients of potting mixes.

7. Soils & Nutrition- Fertilisers - deficiencies and toxicities, N:P:K ratios, salting, fertiliser programming, compost.

8. Propagation - Seeds & Cuttings- How to propagate plants with the two easiest techniques, propagating mixes, cold frame construction, after care for young plants.

9. Propagation - Other Techniques- Other methods to increase plant numbers - budding, grafting, layering, division and tissue culture.

10. Identification and Use of Plants- How are plants used in the landscape, how to choose and purchase plants, selecting plants suitable for the climate and site.

11. Identification and Use of Plants- Problems with plants and choosing plants for problem sites.

12. Identification and Use of Plants- Indoor and Tropical Plants, flowers, herbs, bulbs, ferns.

13. Pests- Identifying and controlling pests, chemical and natural methods for control, chemical safety precautions.

14. Diseases- Identifying and controlling diseases, plant pathology, fungi, viruses, non pathogenic problems, interactions with the host and the environment.

15. Weeds- Identifying and controlling weeds, chemical terminology.

This is an example of some course notes:

Know a range of herb varieties and their uses
As mentioned in the previous lesson a large proportion of common herbs fall into one of the following four different plants families. Within these families there are many species and varieties that are used for a range of purposes some are used as herbs.

LAMIACEAE (MINT Family) - has over 250 genera and around 6500 species within it, all these plants have aromatic foliage and many are used as herbs.
They include: balm, basil, catnip, hyssop, lavender, marjoram, all the mints, oregano, pennyroyal, rosemary, sage, savoury, and thyme.
The leaves of the Lamiaceae herbs are used for culinary purposes, the oils from this group tend to have insect repellent qualities.

APIACEAE (PARSLEY/Carrot Family) - has 300 species and about 3000 species. They include: angelica, anise, caraway, dill, fennel and parsley
The leaves and seeds of the Apiaceae herbs are used for culinary and some for medicinal purposes i.e. dill and angelica.

ASTERACEAE (DAISY Family - has over 900 genera and a staggering 20,000 species some of which are used as herbs. They include: chamomile, feverfew, Lad's Love/Southernwood, mugwort, pyrethrum, tansy, tarragon, wormwood and yarrow. The flowers of the Asteraceae are used for teas with valuable medicinal properties i.e. chamomile, insect repellents i.e. pyrethrum, southernwood, culinary purposes i.e. the leaves of tarragon.

LILIACEAE (LILY Family) -has approximately 280 genera and 4000 species those used for herbal purposes includes: garlic, chives, shallots and squill.
The leaves and bulbs of most of the herbs from the liliaceae family are edible. However there are exceptions i.e. squill which is poisonous in large quantities, but is used in minute quantities in cough medicines.

Many herbs of course are classified within different family groups then those mentioned above, in fact most plant families will have some plants within them that are used for medicinal or other herbal purposes i.e. Lauraceae- Bay Tree, Myrtaceae - Sweet myrtle, Candleberry, Cistaceae- Labdanum, Salicaceae- White willow, Capricoliaceae- Elder, Iridaceae- Saffron Crocus, Zingiberaceae- Ginger, Violaceae - Sweet violet, Ranunculaceae- Nigella, Onagraceae- Evening Primrose etc.

Duration: 600 to 700 Hours

REFERENCE BOOKS
ACS operates a student bookshop that supplies a range of horticulture texts to supplement our courses.
Many are written by the principal (well known gardening author John Mason), or other staff. All have been reviewed and approved by our academic experts (to be accurate and relevant to students studying our horticulture courses).

• Student discounts are available to anyone studying with ACS Distance Education.
• Both printed books and ebooks (as downloads) available

• Click on above link for info
• Sample pages available to download for all ebook
• E Books can be purchased online for immediate download (Can be read on a computer, ipad, iphone, lap top, most book readers or similar devices).
• GO TO www.acsbookshop.com for more titles