By Blake Jackson
Last October, home growers gathered at Kentucky State University’s West Louisville Extension Office to learn how to turn everyday herbs into food and wellness products, such as mint into tea, calendula into salve, and basil into infused oils, during the “Growing Herbs for Food and Medicine” workshop.
This event marked the third session of the Home Grower Support Program (HGSP). The program combines classroom learning with hands-on practice to help home gardeners, small-scale growers, and community groups improve productivity and adopt sustainable growing methods that support local food systems.
Under the guidance of Dr. Alhagie K. Cham, an urban horticulture Extension and research scientist with Kentucky State University’s Cooperative Extension Program, participants explored soil health, water management, pest control, and harvesting techniques suitable for Kentucky’s climate. Lessons were reinforced through practical demonstrations to help growers apply what they learned directly in their gardens.
Container and raised-bed gardening strategies were highlighted, with Extension horticulturist Arnold Katende sharing tips to optimize small spaces and extend the urban growing season.
The workshop concluded with a make-and-take session led by Linelle N. Rivera Rodríguez, Extension associate in organic agriculture, where participants prepared teas, infused oils, and simple salves, demonstrating both household use and potential for value-added micro-enterprise.
“Workshops like this empower residents to grow their own herbs, explore their culinary and medicinal value, and strengthen local food systems through self-reliance and collaboration,” Cham said.
“Programs like the Home Grower Support Program reflect what Cooperative Extension is here to do — meet people where they are with research-based, practical education that strengthens households, neighborhoods and local food systems,” said Dr. Tyrell Kahan, associate Extension administrator.
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Categories: Kentucky, General, Rural Lifestyle