Propagation Workshop at the Basilea Farm

So, you want to master the art of propagation?  Whether it is to get the most out of your garden or simply grow more to give away, this workshop will help you to learn new skills and be able to practically apply them.

At the end of this workshop, you will be able to:

• Identify the several different methods of propagation
• Prepare for plant propagation
• Apply the several different methods of propagation
• Care for propagation
• Troubleshoot problems
• Transplant successful 

Date: 23rd of July 2022

Time: 10:00 am to 3:00 pm

Location: Basilea Farm - 135 Hawthorn road Burpengary QLD 4505

Cost: $170.00 per person (price includes lunch, morning tea, and workshop materials)

About your teacher, Sarah Heath

“I’m dedicated to sharing the love of herbs and the many benefits they bring to your well-being.” - Sarah Heath

Sarah's journey as a farmer began in 2002, when she worked alongside her mother to grow seedlings for the local fruit and veggie stores as well as channeling her passion to care for and use culinary plants in her daily life.  In 2013, Sarah brought and relocated Basilea Living Herb Farm with the dream of building a one-of-a-kind production, spray-free, reticulated hydroponic and organic farm specialising in herbs and edible flowers.  

Now she is supplying some of Brisbane’s fine dining restaurants, cafés, and bars weekly and is also focusing on Basilea’s 'Eat today, Plant tomorrow’ seedling range, designed to encourage people to grow their own kitchen gardens, reduce waste and increase their health and wellbeing. 

Building into the future, Sarah has obtained her Production Horticulture Certificate as well as her Certificate IV in Training and Assessing Education and will shortly become a qualified horticultural trainer.  This will enable her to share her years' worth of knowledge and intense passion at the monthly farm open days and guided workshops.  Looking forward to seeing you then!

LUNCH MENU severed by local Chef Kurt Lovell of Project Salubrious

The menu is determined by the Chef closer to the date of the workshop. 

Possible Menu 1:

Salad options:

- Orange and currant couscous salad with coriander and pine nuts

- Roast pumpkin and rocket salad with goat's cheese, blueberries, and toasted seeds

Bread:
- Selection of bread with relishes including sweet tomato and pear and fig 

Chaucherie Board:

- Ham, salami, chicken, gherkin, marinated olives, cheese, crackers, and fruit

Possible Menu 2

Salad options:

-Beetroot and white anchovy salad with soft-boiled egg, cress, and horseradish dressing 

-Broccoli, olive, almond, and semi-dried tomato salad

Bread:
- Selection of bread with relishes including orange and witlof marmalade and date and walnut chutney

Chaucherie Board:

- Ham, salami, chicken, gherkin, marinated olives, cheese, crackers, and fruit