Courses or seminars on topics beyond the scope of existing department offerings.
Dates: May 18 - August 7, 2020
Required text: HomeGrown Herbs, Tammi Hartung, Storey Publ, 255pp or Kindle version.----- This course will be of use to anyone interested in learning more on this always popular group of plants. Sufficient background is provided through the texts and supplemental materials for any, regardless of prior background knowledge. Herbs have been used by so many worldwide for many centuries, and consistently remain popular both for flower and vegetable gardeners, or those merely interested in herbs and using them. Students, home gardeners, beginning agricultural producers, retailers and their staff, will benefit from this course, no matter the region of the country. ----- This completely online course is based on the chapters of the text, grouped into five tests: 1. Selection and Design (chapters 1-2); 2. Culture (chapters 3-6—soils, propagation, maintenance, pests and diseases); 3. Harvesting (chapter 7)’ 4. Using herbs (chapters 8-9, in personal care and cooking); 5. Plants (chapter 10, main herbs and their specific needs and uses) ----- Tests are open book, untimed, done online, and will be comprised of several question formats. Tests are designed to reinforce student’s familiarity with the material, to synthesize various topics, and to problem solve. ----- The final garden plan project will guide and provide practice to students in creating a personalized herb garden for their needs and purposes, and on a specific topic such as edible flowers, cooking, historic, ornamental, or a specific crop such as various mints, basils, or thymes. Email communications, and meetings if needed, with the professor will provide guidance and ideas, suggestions for improvements, and considerations from plant choice through culture.
1. Learn how to go about choosing herbs and planning for their planting, including specific garden designs, through readings and developing a personal garden plan for the course project. 2. Learn the cultural basics from soil preparation and propagation, to a sustainable maintenance program, and least toxic control of pests and problems. 3. Learn proper methods and timing for harvest, drying, and storage. 4. Become familiar with some herbal uses such as in health preparations and cooking. 5. Gain familiarity with the most common herbs, specific requirements and uses.
(700 points total): Tests (500 points total, 100 points each, 5 tests); Project (200 points total: 100 points each for appropriate herb selection, plan details/ design)
Online (View Campus Map)
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