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| About Us |
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Byron Bay Herb Nursery provides employment and training opportunities in the Byron Shire for people with an intellectual disability who require on-going support to work. Our primary business is the environmentally best practice production of high quality herbs to the horticulture market.
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| History |
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Byron Bay Herb Nursery opened for business in the Byron Bay Arts & Industry Estate in November 1992. The nursery is managed by a community based committee, Katia Project Inc. comprising members from the local community with expertise in areas relevant to the business and disability sectors.
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| Our Mission |
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Katia Project Inc. trading as Byron Bay Herb Nursery is a community organisation and a registered non-for-profit charitable organisation providing support and training for adults with an intellectual disability in the Byron Shire. We are committed to paying productivity based wages under award conditions in a work place culture that encourages skill development, independence, team work, and the production of a quality product.
Our primary business is the environmentally best practice production of high quality herbs to the horticulture market. We supply herbs to retail nurseries, garden centres, fruit & veg shops, hardware stores, landscapers, schools and naturopaths. Our herbs and are other herb related products are also available to the public at our nursery at wholesale prices.
We are committed to the physical, mental and spiritual health of our employees, customers and the community.
To this end we seek to provide a place of business that is accessible and inclusive, provides challenges, rewards accomplishments, promotes learning, and encourages contributions to the business, industry and community.
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| Our Vision |
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Byron Bay Herb Nursery aspires to provide valued employment to people with intellectual disability and be a highly profitable horticulture business that sets best practice standards in:
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- products that enhance health and well-being, and
- business practices that are economically sound, environmentally sustainable and socially desirable
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| Herb of the Month |
| NAME: Galangal (Alpinia galanga) |
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| DESCRIPTION: A perennial plant in the Ginger family, Galangal grows as a large clump of narrow leaves up to 1.8m tall. It bears small white flowers, followed by red fruits. The rhizomes are large and fleshy and reddish in colour and are primarily the part used. The flavour is a kind of peppery ginger. |
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| ORIGIN: South East Asia |
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| CULTIVATION: Galangal likes a warm, shaded position that is frost-free . Soil should be kept moist. Plant a piece of rhizome with two or more buds just below the surface of raised mound of soil in spring. Once well-established, pieces of the rhizome can be harvested from the edge of the root mass when the leaves die back. Best suited to tropical & sub-tropical climates. |
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| USES: Galangal rhizomes are used to flavour curry dishes and soups and it is particularly popular in Thai cuisine. It is used medicinally for digestive problems, stomach cramps, nausea and vomiting. It has been used for sea sickness, headaches, spleen enlargement, catarrh, bronchitis, rheumatism, foot pains, liver and gall bladder disorders, sore gums, as well as used as a respiratory and heart stimulant, and as a treatment for impotence. A drink, made from grated galangal and lime juice, is valued as a tonic in Southeast Asia. Galangal is a specific herb for a sluggish metabolism; also used as a body deodoriser and breath cleanser, as well as a tonic and aphrodisiac. Dose: To make as a tea; infuse 1/2 teasp. of powdered rhizome in 1 cup of boiling water, steep 10-15mins, drink 1-3 cups a day. A tincture is applied to skin complaints including tinea and ringworm |
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| This information on herbs is provided free from Isabell Shipard's book "How can I use HERBS in my daily life?" Available from our bookshop. |
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| www.herbsarespecial.com.au |
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