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Ginger, Turmeric and Culinary Herbs

Grow and dry high-value rhizomes and herbs for local and export markets.

Spices and HerbsFoundationCaribbean
Open sacks of dried chillies, coffee beans and cinnamon at a West African market
Duration
6 weeks
Weekly hours
4 hours / week
Format
Online
Language
English
Certification
Certificate of Completion

Overview

Ginger, turmeric and culinary herbs earn more per square metre than most crops. Learn propagation, field care, curing and drying for quality.

What you will learn

  • Select clean planting material
  • Prepare raised beds for rhizomes
  • Manage shade and mulch
  • Harvest at the right maturity
  • Cure and dry for quality
  • Package for local markets

Modules

  • Ginger, turmeric and herbs40 min
  • Market options50 min

Field assignment

Instructor

Sample instructor

Marcus Bailey

Hot Pepper Grower and IPM Specialist · Caribbean

Marcus runs a five-hectare pepper farm in St. Elizabeth, Jamaica, and trains growers across the Caribbean in pest control without synthetic chemicals.

Scotch bonnetIntegrated pest managementNursery production

Certification

Certificate of Completion

Confirms you completed every lesson and assessment in the course.

Requirements to earn it

  • Complete all lessons
  • Pass each module check-in with 70% or more
  • Submit the final reflection

Prerequisites

  • None

Who this is for

  • Small growers
  • Home-based processors
  • Students

Next start: 19 January 2027

Tuition information coming soon

Confirm enrollment

You are enrolling in “Ginger, Turmeric and Culinary Herbs”, starting 19 January 2027. You can leave the course at any time.

Tuition information coming soon