Herbs (Basic)

Lesson Structure: Herbs (Basic Course) AHT108

There are 6 lessons:

Introduction to Herbs
Plant identification, plant names, general characteristics of herbs, the history of herbs, and herb resources (nurseries, seeds, clubs, etc).
Herb Gardening
Planting, propagation, soils, plant nutrition, and container growing.
Companion Planting
Introduction to companion planting, herb garden design.
Growing Herbs to Harvest
Herb products, setting up a herb farm, making compost.
Herbs for Cooking
Herb crafts, herb ingredients, cooking with herbs.
Herbs for fragrance, health and beauty
Dyes, mordants, oils, other herb crafts.

This course is taught by:

Katie Freeth
BSc. (Hons) Horticulture, (University of Bath); RHS General Examination; FI Hort; MIfpra.

An experienced and professional horticulturist with extensive management skills gained internationally; experienced in landscape management, staff supervision and management, written and oral communication, horticultural knowledge and application, supported by organisational and administrative skills and attention to detail.

Katie brings 20 years experience in Horticulture and is an accomplished lecturer, horticulture consultant and freelance writer. Katie is a judge for the International Awards for Liveable Communities in the Whole City Category.
Katie also worked for the Commonwealth War Graves Commission in France for approx 5 years first as a Sector Manager and then as an Area Manager; management of the cemeteries, peripatetic teams of gardeners (UK & French nationality) for the constructed cemeteries and memorials and static French nationality gardeners for small town/village plots.

Susan Stephenson
BSc in Applied Plant Biology (Botany) Univ. London 1983.
City and guilds: Garden Centre Management, Management and Interior Decor (1984)
Management qualifications in training with retail store. Diploma in Hort level 2 (RHS General) Distinction.

Susan Stephenson is a passionate and experienced horticulturist and garden designer. She has authored three books, lectures at 2 Further and Higher Education Colleges, teaching people of all ages and backgrounds about the wonders of plants and garden design, and tutors many students by correspondence from all over the world.

Susan studied botany at Royal Holloway College (Univ of London) and worked in the trading industry before returning to her first love plants and garden design. She is therefore, well placed to combine business knowledge with horticulture and design skills. Her experience is wide and varied and she has designed gardens for families and individuals. Susan is a mentor for garden designers who are just starting out, offering her support and advice and she also writes, delivers and assesses courses for colleges, introducing and encouraging people into horticulture and garden design.

Susan is a Professional Associate and exam moderator and holds the RHS General with Distinction. She continues to actively learn about horticulture and plants and (as her students will tell you) remains passionate and interested in design and horticulture.

She also supervised the Area Arboriculture Team and was Exhumations Officer€“ in charge of collecting discovered remains and arranging identification (if poss) and interment of same.
Learning Goals: Herbs (Basic Course) AHT108

Define herb
Identify herbs suitable for hanging baskets, indoor growing, and appropriate methods of propagation for at least 50 herb species
Define and describe companion planting
Give examples of appropriate companion planting
Build an efficient compost heap
Identify appropriate herbs for culinary uses
Identify some medicinal uses for herbs
Explain the culture of a range of different herbs
Explain a variety of different uses for a range of most commonly cultivated herbs.

Practicals:

Collect and identify 30 different herb specimens
Learn the basics of plant identification
Make contact with herb farms to ask about their operation
Propagate herbs by cuttings
Prepare a soil suitable for growing herbs
Design and plant a herb garden
Visit or investigate retailers to investigate the types of herb products available
Prepare food containing herbs
Harvest and dry a herb correctly
Prepare one other type of herb product