Online Lavender Course
Lavender BHT228
Commercially lavender is grown in France, England, Spain, Italy, USA, Australia, South Africa, New Zealand and Japan. Each region growing species that are best suited to local conditions – many trials have been conducted world-wide to isolate the best species for specific local conditions.
There are a number of practical tasks students will carry out in this course. If students have problems accessing facilities or resources for practical tasks, alternative tasks can be set.
There are 10 lessons in this course:
- Introduction
- Classification and identification of lavender, general characteristics of the group, contacts (ie: nurseries, seed, clubs, etc.)
- Soils, Fertilisers and Nutrition for Lavender
- Soil structure, pH, organic matter, ameliorants and organic growing.
- Cultural Techniques for Lavender Growing
- Pruning, water management (mulching, irrigation, drainage, etc.), planting and establishment methods, crop scheduling, no dig gardening.
- Lavender Propagation
- Propagation from cuttings, propagation growth media, other propagation methods,
- Commercial Alternatives
- Managing a Market Garden, standards, mulches, problems and their control, weed control without chemicals, economic outlook for herbs.
- Plant Variety Selection and Breeding
- Breeding and selecting new varieties, lavender clone selection for essential oils in Tasmania.
- Building Plant Knowledge
- Lavender types and other varieties, advantages and disadvantages of different varieties.
- Harvesting, Postharvest Treatment and Storage
- Harvesting, distillation and oils, post harvest preservation of fresh herbs, drying lavender.
- Processing and Making Lavender Products
- Lavender crafts, using herbs in cooking, selling herb products.
- Marketing Lavender Produce
- How to market your produce, considering your market, market research, selling successfully.
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.
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