Culinary Herbs 100 Hours Certificate Course

Course

Online

Price on request

Description

  • Type

    Course

  • Methodology

    Online

  • Start date

    Different dates available

Culinary Herbs course online. Master the art of growing and using herbs.! Learn how to identify and successfully grow dozens of common and uncommon edible herbs. Develop your skills and experience the delights of cooking adventurous new recipes with herbs.

Facilities

Location

Start date

Online

Start date

Different dates availableEnrolment now open

About this course

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. The quality of this course is second to none, from the in-depth learning you will get to the expert individual mentoring you will receive throughout your studies. The mentors for this course are:  Susan StephensonBSc 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 ertificate of Achievement in Horticulture, Level 2 NVQ in Amenity Horticulture, Level 1 NOCN Introduction to Gardening, – Joseph Priestly...

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This centre's achievements

2017

All courses are up to date

The average rating is higher than 3.7

More than 50 reviews in the last 12 months

This centre has featured on Emagister for 15 years

Course programme

There are 8 lessons:

  1. Introduction
    • Scope and Nature of Culinary Herbs
    • Herbs and Horticulture
    • Accurately Identifying Herbs
    • Plant Classification, binomial system
    • Finding the group a herb fits into -Monocotyledons and Dicotyledons, Plant Families
    • Pronouncing Plant Name
    • Resources - information contacts (ie. nurseries, seed, clubs etc.
  2. Culture
    • Overview
    • Soils
    • pH Requirements
    • Improving soild
    • Potting mixes
    • Plant Nutrition and Fertilizers
    • Water Management for Herbs
    • Diagnosing Plant Health Problems
    • Pests, Disease and Environmental Problems
    • Planting, staking, and establishing herb plants, etc.
  3. Growing Herbs
    • Propagation of herbs
    • Seed Propagation
    • Cutting Propagation
    • Potting Media
    • Division, Separation, Layering
    • Rejuvenation of Perennials
    • Designing a Culinary Herb Garden
    • Creating a Kitchen Garden
    • Planning a Fragrant Herb Garden
    • Companion Planting in Your Design
  4. Cooking With Herbs
    • General Guidelines for Using Herbs in Cooking
    • Harvesting Herbs; roots, leaves, seed, fruits
    • Handling after Harvest
    • Drying Herbs
    • Hints for Using a Range of Selected Herbs in Cooking
    • Herbs For Garnish
    • Herbal Teas: What & how to use different herbs
    • Herb Vinegars, oils, butters, cheeses, salts, sugars, honey,, etc
    • Herb Confectionary, Cakes, etc.
    • Selected Herb Recipes
    • Using Herbs with Fruit
  5. Most Commonly Grown Varieties.
    • Review of many Common Culinary herbs, including their culture and culinary use
    • Over 20 herbs reviewed in detail, incl. Alliums
    • Many additional herbs summarized
  6. Other Important Groups.
    • Lamiaceae (mint family) herbs
    • Lemon Scented Herbs and their uses
    • Hyssop
    • Mints
    • Bergamot
    • The Basils
    • Origanum species
    • Rosemary
    • Salvias
    • Thymes
    • Lavenders
  7. The Lesser Grown Varieties
    • Agastache
    • Agrimony
    • Visnaga
    • Apium
    • Arctium lappa
    • Bundium
    • Capparis; and many more
    • Using Australian Native Plants as Flavourings
  8. Special Assignment
    • A PBL Project on a selected genus of culinary herbs

Culinary Herbs 100 Hours Certificate Course

Price on request