Lettuce and herbs are worth growing because they taste best harvested just before eating. Lettuce in a salad is a great starter and herbs can transform any dish into an extraordinary dish .Having the use of a polytunnel, glasshouse or conservatory will greatly enhance the variety and quantity you can grow.

This new course covers:

• a short introduction to soils and no dig gardening

• a practical session on seed sowing and propagation

• all you need to know about growing lettuce all year round (introduction to types of lettuce, best varieties, how to sow, plant and harvest)

• Also you will learn how to sow, grow and propagate herbs (herbs to start with, how to grow, harvesting and preserving)

• Recipes and handouts included.

• You will take home a tray with sowings and propagated herbs and more.

The best complete introductory course to become a home fermenter with a practical session, tastings of all ferments and starters/scobies to take home. Learn about kombucha, kefir, sauerkraut and kimchi and much more.

With more than 30 years of experience growing in polytunnels Hans will answer all your questions about models, siting, cost, growing systems, rotation, propagation, watering, soil fertility, suitable crops and best varieties, and provide an all year round growing plan..

People have opinions on polytunnels, Hans has his opinion and more than 30 years of experience growing in polytunnels. He will answer all your questions about models, siting, cost, growing systems, rotation, propagation, watering, soil fertility, suitable crops and best varieties, and an all year round growing plan. His golden rules for buying and using a polytunnel have gained nearly legendary status and have benefited hundreds of gardeners all around the country who have attended his courses over the past 20 years.

Book HERE

Lettuce and herbs are worth growing because they taste best harvested just before eating. Lettuce in a salad is a great starter and herbs can transform any dish into an extraordinary dish.

“Fermentation” creates “superfoods” celebrated around the world for their health benefits (digestive tonics, probiotic, antioxidant rich). You will learn how to make Kombucha (fermented tea), Sauerkraut (lacto fermented cabbage), Kim-chee (Korean fermented vegetables), Kefir (milk and water), Rejuvelac (fermented grains), and vinegars. The day is hands-on with lots of tastings and a special making session and you can take home some culture or scoby. Get empowered by master fermentistas Gaby and Hans!