Home Studies -Training Program in how to grow, and how to use, Culinary Herbs
Take food into a whole new dimension with herbs. There are hundreds of edible herbs that can be used to flavour, decorate or subtly enhance your cooking. There are even herbs that can be used to make drinks (hot and cold). Learn to identify, grow and use these many culinary herbs; for personal or professional purposes.
Suitable course for:
- Horticulturists, market gardeners, herb farmers, nurserymen
- Cooks, Chefs, Food Professionals
- Enthusiastic home gardeners, housewives; or anyone interested in herbs in the kitchen
Why study here? ....ACS is different in many ways
- Established since 1979, Internationally recognised (IARC)
- Support from an international team of highly qualified herb experts
- Courses are continually reviewed and revisions are happening every month of the year
- Courses are "experiential" based learning (This is different to many other schools)
Lesson Structure
There are 8 lessons in this course:
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Introduction
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Scope and Nature of Culinary Herbs
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Herbs and Horticulture
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Accurately Identifying Herbs
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Plant Classification, binomial system
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Finding the group a herb fits into -Monocotyledons and Dicotyledons, Plant Families
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Pronouncing Plant Name
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Resources - information contacts (ie. nurseries, seed, clubs etc.
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Culture
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Overview
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Soils
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pH Requirements
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Improving soild
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Potting mixes
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Plant Nutrition and Fertilizers
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Water Management for Herbs
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Diagnosing Plant Health Problems
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Pests, Disease and Environmental Problems
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Planting, staking, and establishing herb plants, etc.
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Growing Herbs
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Propagation of herbs
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Seed Propagation
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Cutting Propagation
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Potting Media
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Division, Separation, Layering
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Rejuvenation of Perennials
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Designing a Culinary Herb Garden
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Creating a Kitchen Garden
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Planning a Fragrant Herb Garden
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Companion Planting in Your Design
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Cooking With Herbs
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General Guidelines for Using Herbs in Cooking
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Harvesting Herbs; roots, leaves, seed, fruits
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Handling after Harvest
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Drying Herbs
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Hints for Using a Range of Selected Herbs in Cooking
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Herbs For Garnish
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Herbal Teas: What & how to use different herbs
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Herb Vinegars, oils, butters, cheeses, salts, sugars, honey,, etc
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Herb Confectionary, Cakes, etc.
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Selected Herb Recipes
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Using Herbs with Fruit
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Most Commonly Grown Varieties.
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Review of many Common Culinary herbs, including their culture and culinary use
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Over 20 herbs reviewed in detail, incl. Alliums
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Many additional herbs summarized
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Other Important Groups.
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Lamiaceae (mint family) herbs
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Lemon Scented Herbs and their uses
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Hyssop
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Mints
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Bergamot
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The Basils
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Origanum species
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Rosemary
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Salvias
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Thymes
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Lavenders
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The Lesser Grown Varieties
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Agastache
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Agrimony
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Visnaga
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Apium
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Arctium lappa
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Bundium
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Capparis; and many more
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Using Australian Native Plants as Flavourings
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Special Assignment
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A PBL Project on a selected genus of culinary herbs
Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.
Aims
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Describe the plant naming system, the major family groups that herbs fall into and the resources available to the culinary herb grower.
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Describe how to manage the cultural requirements of culinary herbs.
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Describe the various methods of propagation, both sexual and asexual, the treatments generally used for seed storage and the handling of cutting material.
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Explain the way in which herbs are used in cooking and which herbs best suit various dishes.
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Discuss the most common herb varieties used in cooking.
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Compare a range of culinary herbs in a single plant family.
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Discuss a range of lesser grown culinary herb varieties.
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Explain the uses of a range of culinary herbs within a specific group of herb plants.
Cooking With Herbs
Herbs are not foods in the strict sense of the word, but they do provide essential nutrients in the diet, not to mention the flavour they can add to foods. Foods cooked with herbs bear no comparison with food which does not use herbs. Bland and unattractive food can be made exciting and far more interesting with the addition of herbs.
It is important to use herbs correctly though!
Too much of a particular herb can make the flavour overpowering and completely overshadow the natural flavour of the food it is added to. Too little of an herb in a food will achieve nothing. The addition of herbs must be balanced to complement the flavours which are already in a food. It is important to blend different herbs in appropriate ratios to achieve the best results.
The amount of flavour imparted to food by a herb depends on many things:
a) The stage of growth at which the herb was harvested.
b) The way the herb was grown – more fertiliser and too much water produces herbs with less flavour
c) The part of the plant which is used.
d) The time of year the herb is harvested.
e) The length of time the herb is left to stand in liquid or solid mixtures before it is used.
f) The temperature which the mixture is at while the herb is standing in it.
g) The temperature the dish is cooked at.
h) The length of time the dish is cooked.
i) The moisture content of the dish which is being cooked (eg. a stew will absorb flavours differently to a piece of barbequed meat.
There are other factors as well; herbs can be used in cooking many different ways; both as freshly picked parts off the plant, or as dried parts or products.
Herbs also freeze quite successfully for example - basil retains its flavour when frozen but tends to change flavour when dried. It is important when freezing leaves that they are unwashed as washing tends to make them go black during the freezing process. It is important to use only herbs that are grown organically when freezing without washing (no chemical or other sprays used - this includes pythrethrum and home made sprays). Clean herbs by patting with a dry tea towel, remove all woody stalks, pack loosely in bags and freeze.
• Fresh - most have a stronger flavour if used fresh; and this use is generally preferred. Basil for example is best used fresh or made into pesto and then used as needed (pesto will last around 10 days in the refrigerator if topped with a little oil.
• Dried - many retain flavour well on drying; others do not. Parsley and chervil for example do no retain their flavour well whereas oregano does.
• Products - herbs soaked in vinegar or oil transfer the flavour to the vinegar or oil. The vinegar or oil can then be used when preparing food to add the desired herb flavour. There are of course many other culinary herb products you can make and try.
FREQUENT QUESTIONS
Why Choose This Course
- Unique course materials (developed by our staff) and more current than some colleges (many reviewed annually); as a result, ACS graduates can be more up to date.
- We work hard to help you understand and remember it, develop an ability to apply it in the real world, and build networks with others who work in this field (It’s more than just serving up a collection of information –if all you want is information, buy a book; but if you want an education, that takes learning to a whole new level).
- Start whenever you want, study at your own pace, study anywhere
- Don’t waste time and money traveling classes
- We provide more choices–courses are written to allow you more options to focus on parts of the subject that are of more interest to you; a huge range of elective subjects are offered that don’t exist elsewhere.
- Tutors are accessible (more than elsewhere) – academics work in both the UK and Australia, 5 days a week, 16 hours a day. Answering emails and phone calls from students are top priority.
- We treat students as individuals –don’t get lost in a crowd. Our tutors communicate with you one to one.
- Extra help at no extra cost if needed. When you find something you cannot do, we help you through it or will provide another option.
- Support after you finish a course –We can advise about getting work, starting business, writing a CV, etc. We can promote students and their businesses through our extensive profile on the internet. Graduates who ask will be helped.
- Support from a team of a dozen professional horticulturists, living in different parts of the UK, and in both temperate and tropical climate zones of Australia.
About ACS
ACS was started in 1979 by John Mason, who at the time was a gardening author, horticultural consultant and lecturer in horticulture at several colleges across Melbourne (in Australia). Over the summer that year John discovered that there were thousands of applicants going to be turned away from horticulture courses at Burnley Horticultural College (now Melbourne University). There were simply too few courses being offered for the number of people wanting to study horticulture in Australia. This situation prompted a move to establish a correspondence course at Burnley; but after months of unsuccessful lobbying for support from government; John wrote a course, and with help from a colleague at Council of Adult Education, marketed it.
Standards were originally set in line with what were seen to be the standards of Australia's top horticultural college; and over the years, those standards have never been reduced. This makes our courses longer and more demanding than some other colleges; but it has also led to us building a credibility that stands tall in the horticulture industry across the world.
In the early 1990's John started visiting the UK and becoming involved with the horticulture industry there. Around the mid 1990's ACS began offering RHS courses, and in 2003, John was formally recognised for his contribution to British Horticulture by being made a fellow of the Institute of Horticulture. ACS, as a school, established an office and staff in the UK in 2001, and has expanded considerably since then. Today it is formally affiliated with five other colleges in the UK (including Warwickshire College); all of who license and deliver ACS courses.
A team of leading horticulturists work for the school's horticulture department, including 12 faculty members in both the UK and Australia
How You Study
- As soon as you enroll, we send an email to explain it all.
- We direct you to a short orientation video (downloadable over the internet) to watch, where our principal introduces you to how the course works, and how you can access all sorts of support services
- You are either given a code to access your course online, or sent out a CD or course materials through the mail (or by courier).
- Work through lessons one by one, each lesson typically having four parts:
- An aim -which tells you what you should be achieving in the lesson
- Reading -notes written and regularly revised by our academic staff
- Set Task(s) -These are practicals, research or other experiential learning tasks that strengthen and add to what you have been reading
- Assignment -By answering questions, submitting them to a tutor, then getting feedback from the tutor, you confirm that you are on the right track, but more than that, you are guided to consider what you have been studying in different ways, broadening your perspective and reinforcing what you are learning about
- Other - Your work in a course rarely stops at just the above four parts. Different courses and different students will need further learning experiences. Your set task or assignment may lead to other things, interacting with tutors or people in industry, reviewing additional reference materials or something else. We treat every student as an individual and supplement their learning needs as the occasion requires.
- We provide access to and encourage you to use a range of supplementary services including an online student room, including online library; student bookshop, newsletters, social media etc.
- We provide a "student manual", that is a quick solution to most problems that might occur
Recognition
- ACS has a highly respected international profile: by employers and academics alike. People are more aware of us than many other distance education schools –just do a search for “horticulture distance education courses” and see what comes up on the internet; or search for ACS Distance education on Facebook or Linked in, and see how many connections we have compared to other colleges.
- Recognised by International Accreditation and Recognition Council
- ACS has been educating people around the world since 1979
- Over 100,000 have now studied ACS courses, across more than 150 countries
- Formal affiliations with colleges in five countries
- A faculty of over 40 internationally renowned academics –books written by our staff used by universities and colleges around the world.
Extra Books or Reference Materials
- The course provides you with everything that you need to complete it successfully.
- Assignments may ask you to look for extra information (eg. by contacting nurseries, visiting gardens or searching the internet), but our school's resources and tutors are always available as a back up. If you hit a "roadblock", we can quickly send you additional information or provide expert advice over the phone or email; to keep you moving in your studies.
- Some students choose to buy additional references, to take their learning beyond what is essential for the course. If a student wants to buy books, we operate an online bookshop offering ebooks written by staff at the school. Student discounts are available if you are studying with us. The range of e books available is being expanded rapidly, with at least one new ebook being written and published by our staff every month. See www.acsebook.com
Learn How to Grow Culinary Herb Plants by Home Studies -Garden School Training Program -UK College