Scented Plants

Course Code	BHT229
Fee Code	S2
Number of Assignments	8
Duration (approx)	100 hours

COURSE STRUCTURE

The course is divided into eight lessons as follows:

1. Introduction:  Review of the system of plant identification, general characteristics of the group, information contacts (ie: nurseries, seed, clubs, etc.).
2. Culture: Planting, staking, mulching, watering, pest and disease, feeding, pruning, protection from wind, salt air, etc.
3. Propagation:  Methods of propagating this group of plants; creating a scented garden; growing in pots, inside, or in the open ground.
4. Using Scented Plants: Crafts, cooking and other uses; fresh and dried herbs and scented plants.
5. The Most Commonly Grown Varieties:  Roses - how they can be used; Jasmine and gardenias.
6. Other Important Scented Plants: Fragrant natives, boronias, the Lamiaceae family.
7. The Lesser Grown Varieties: Use of lesser known scented plants for craft or cooking.
8. Special Assignment:  Students must complete a special assignment on one selected plant or group.

AIMS

• Indicate the genus, species and variety in a selection of plant scientific names.
• Name three different scented plants which you believe have commercial potential to be farmed in your locality.
• Learn how to harvest and process a range of scented plants.
• List 50 different scented plant species or /varieties.
• Compare the cultural requirements of fifteen different scented Australian Native plants.
• Prepare a special assignment on a plant of the student’s choice.
• Devise a plant health and cultural management program for a scented garden.
• Explain three different problems which some people have with scented plants, including    sensitivities/allergies and varying perceptions of the scent.
• Explain factors which can influence the strength of scent from a plant.

WHAT YOU WILL DO IN THIS COURSE

• Make up a list of at least 50 sources of information, about the identification and use of scented plants.
• Watch a plant propagation video.
• Obtain one soil sample typical of your local area; name the soil and test the drainage of the soil.
• Obtain (or make up) a potting mix appropriate for growing herbs in.
• Make up a propagating mix, appropriate for striking seed or cuttings in.
• Visit a nursery or garden growing scented plants.
• Obtain any materials which are needed for propagating scented plants by grafting, stem cuttings, root cuttings, aerial layering and seed.
• Harvest and dry parts from at least three different herbs.
• Make the following scented products: pot pourri, a cosmetic product, a herb vinegar, a herb salt and one other craft product.
• Make a bottle of either herb oil.
• Prepare hot and cold herb teas.
• Prepare one edible product, using a part of a scented plant for flavouring.
• Produce one sample of a scented oil, using fresh harvested material from a scented plant.
• Visit a general nursery. Note what herb seeds, and herb plants are commonly available.
• Research the cultural requirements of some (or all) of the following genera: Viola, Viburnum, Lonicera, Jasminum, Daphne and Gardenia.  Find information on Magnolias, Lilac,Conifers, Scented Camellias, Citrus, Convallaria (Lily of the Valley), Lilium, Hyacinthus, Forsythia and Michelia.
• Visit a scented garden.
• Visit and analyse the business operations of at least two herb enterprise.
• Design a garden featuring scented plants.
• Compare the commercial potential of three different types of herb enterprises, in your locality (based on the set task).
• Propagate a scented plant
• Prepare 48 plant review sheets of scented plants.

Duration        100 hours

Learn to identify, grow (propagation and culture), and use different types of scented plants. You will find out how to harvest and dry scented plants, and through practical assignments actually make a whole range of exciting herb crafts (e.g. pot pourri, soaps, candles). Learn also how to landscape a scented garden and expand your knowledge of dozens of different scented plant species.

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