Kitchen gardening By Mr Allah Dad Khan Agriculture Consultant KPK Pakistan In Training of Kitchen Gardening

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2. Kitchen Gardening A Step
Towards Poverty
Alleviation
A Training Presentation
By
Mr. Allah Dad Khan
Agriculture Consultant
KPK Province Pakistan

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4. 4
Vegetables

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6. Nutrition in Vegetables
• Calcium: broccoli, nuts, kale, legumes, greens veg.
• Iron: green leafy vegetables
• Zinc : Beans, peas
• Potash : Tomato
• Iodine : Potato skin
• Protein: peas, potato, sweet potato ,okra
• Vitamin A : Carrot
• Vitamin B-1, B-2, B-6 : Tomato , water melon
• Vitamin C: tomatoes, strawberries, broccoli, peppers, dark-green leafy vegetables,
potatoes, Brussels sprout
• Vitamin D : Mushrooms
• Vitamin E : Mustard and turnip greens
• Vitamin H or Biotin: Cauliflower
• Vitamin K : Broccoli, spinach and kale
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7. 7
Health Benefits of Vegetarian
Cardiovascular
Hypertension
Cancer
Diabetes
Obesity
Kidney disease/ renal stones
Gallstones
Diverticular disease

8. History of the Kitchen Garden
• While gardening has been a part of human culture for more than
10,000 years, the idea of kitchen gardening is something unique.
• These small family plots have been called by a variety of names
over the years: kitchen gardens, victory gardens, portage gardens,
cottage gardens, Roman peristalses and horticulture gardens, and
the Japanese tea garden.
• Though each of these grows vegetables, fruit, flowers, and herbs,
they are all adapted to their environments and the culture of the
people tending them.
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9. • The traditional kitchen garden, also known as a potager (in
French, jardin potager) or in Scotland a kailyaird, is a space separate
from the rest of the residential garden – the ornamental
plants and lawn areas. Most vegetable gardens are still miniature
versions of old family farm plots, but the kitchen garden is different not
only in its history, but also its design. The kitchen garden may serve as
the central feature of an ornamental, all-season landscape, or it may be
little more than a humble vegetable plot. It is a source of herbs,
vegetables and fruits, but it is often also a structured garden space with a
design based on repetitive geometric patterns.
• The kitchen garden has year-round visual appeal and can incorporate
permanent perennials or woody shrub plantings around (or among)
the annuals
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10. Purpose of kitchen Gardening
• The main purpose of a kitchen garden is to provide
food for the family.
• To save the amount incurred on kitchen vegetables.
• The saving so made is utilized for other beneficial
purposes.
• In ancient times, kitchen gardens were the sole
source of food in a mainly vegetarian diet.
• In the modern era, the kitchen garden supplements
the food budget and provides balanced nutrition in a
hurried, ready-made-meal world.
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11. Kitchen Gardening Serve as
• The kitchen garden may serve as the central feature
of an ornamental, all-season landscape, or it may be
little more than a humble vegetable plot.
• It is a source of herbs, vegetables, fruits, and edible
flowers, but it is often also a structured garden space
with a design .
• The kitchen garden has year-round visual appeal and
can incorporate permanent perennials or woody
shrub plantings around (or among) the annuals.
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12. Advantages of Kitchen Gardening
• 1. To Save Money , Vegetables from your own garden cost
less.
• 2. Home Grown Vegetables are Healthier
• 3. You Know What Has Been Put On Them
• 4. Home Grown Vegetables and Herbs Taste Better
• 5. Growing Your Own Vegetables is Satisfying
• 6.Austhetic value
• 7.Hobby
• 8. Exercise
• 9. You can grow fruits , vegetables
• and herbs on your own choice
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14. What is vegetable Kitchen
gardening?
 Gardening vegetables is one of the
many past time activities that people
indulge in.
 Apart from being entertaining, these
are profitable, as the garden later
provides you with some excellent
home grown vegetables.
 However, before planning into the
activity of gardening vegetables, you
need to make sure of certain factors.
The place or site you choose should
receive 6-8 hours of sunlight a day and
also it should be near to a water supply.
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15. Kitchen Garden

Vegetables occupy an important place in our daily life particularly for
vegetarians. Vegetables are the only source to increase not only the
nutritive values of foods but also its palatability. For a balanced diet,
an adult should have an intake of 85 g of fruits and 300 g of
vegetables per day as per the dietary recommendation of nutrition
specialists. But the present level of production of vegetables in our
country can permit a per capita consumption of only 120 g of
vegetables per day.
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16. Kitchen Garden
 Considering the above facts, we should plan to produce our own
vegetable requirements in our backyards using the available fresh
water as well as the kitchen and bathroom wastewater. This will not
only facilitate prevention of stagnation unused water which will be
hazardous to our health through environmental pollution, but can be
useful for successful production of our own requirement of vegetables
Cultivation in a small area facilitates the methods of controlling pests
and diseases through the removal of affected parts and non-use of
chemicals. This is a safe practice, which does not cause toxic residues
of pesticides in the vegetables produced
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17. Kitchen Garden Site Selection
 There will be limited choice for the selection of sites for kitchen
gardens. The final choice is usually the backyard of the house. This is
convenient as the members of the family can give a constant care to
the vegetables during leisure and the wastewater from the bathrooms
and kitchen can easily be diverted to the vegetable beds. The size of a
kitchen garden depends upon the availability of land and number of
persons for whom vegetables are to be provided. There is no
restriction in the shape of the kitchen garden but wherever possible
rectangular garden is preferred to a square one. With succession
cropping and intercropping, five cents of land would be adequate to
supply vegetables for an average family of four to five persons.
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18. Land preparation
 Firstly a through spade digging is made to a depth of 30-40
cm. Stones, bushes and perennial weeds are removed. 100 kg of well
decomposed farmyard manure or vermicompost is applied and mixed
with the soil. Ridges and furrows are formed at a spacing of 45 cm or
60 cm as per the requirement. Flat beds can also be formed instead of
ridges and furrows.
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19. Sowing and planting
 Ø Direct sown crops like bhendi, cluster beans and cowpea can be
sown on one side of the ridges at a spacing of 30
cm. Amaranthus (meant for whole plant pull out and clipping) can be
sown after mixing 1 part of seeds with 20 parts of fine sand by
broadcasting in the plots. Small onion, mint and coriander can be
planted/sown along the bunds of plots.
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20. Sowing and planting
 Seeds of transplanted crops like tomato, brinjal and chilli can be sown
in nursery beds or pots one month in advance by drawing lines. After
sowing and covering with top soil and then dusting with 250 grams
neem cake so as to save the seeds from ants. About 30 days after
sowing for tomato and 40-45 days for brinjal and chilli and big onion
the seedlings are removed from nursery and transplanted along one
side of the ridges at spacing of 30-45 cm for tomato, brinjal and chilli
and 10 cm on both the sides of the ridges for big onion. The plants
should be irrigated immediately after planting and again on 3rd day.
The seedlings can be watered once in two days in the earlier stages
and then once in 4 days later.
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21. Sowing and planting
 The main objective of a kitchen garden is the maximum output and a
continuous supply of vegetables for the table throughout the year. By
following certain procedures, this objective can easily be achieved.
 Ø The perennial plants should be located on one side of the
garden, usually on the rear end of the garden so that they may not
shade other crops, compete for nutrition with the other vegetable
crops.
 Ø The adjacent to the foot path all around the garden and the
central foot path may be utilised for growing different short duration
green vegetables like Coriander, spinach, fenugreek, Alternanthera,
Mint and
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22. Economic benefits of gardening
 Ø Gardeners feed their families first and then sell, barter or give
away surplus garden foods. In certain contexts, however, income
generation may become the primary objective of the home garden. In
any case, it is counterproductive to impose the nutrition objective to
the exclusion of the income generation objective, since in most
contexts they are linked and compatible.
 Ø The potential economic benefits of home gardening, include the
following:
 Ø gardening gives dual benefits of food and income generation;
 Ø gardens provide fodder for household animals and supplies for
other household needs (handicrafts, fuel wood, furniture, baskets,
etc.);
 Ø marketing of garden produce and animals is often the only
source of independent income for women.
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24. Vegetable garden
• A vegetable garden (also known as a vegetable patch or
vegetable plot) is a garden that exists to grow
vegetables and other plants useful for human
consumption, in contrast to a flower garden that exists
for aesthetic purposes.
• A vegetable garden typically includes a compost heap,
and several plots or divided areas of land, intended to
grow one or two types of plant in each plot.
• It is usually located to the rear of a property in the back
garden or back yard
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25. Herb Garden
• The herb garden is often a separate space in the garden,
devoted to growing a specific group of plants known as
herbs.
• Annual culinary herbs: aromatic plant, dill,
• Perennial culinary herbs: mint
• Herbs used for potpourri: lemon verbena
• Herbs used for tea: mint, lemon
verbena, chamomile, bergamot, Hibiscus sabdariffa
• Herbs used for other purposes: stevia for sweetening,
• Fever few for pest control in the garden.
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26. Vegetable Garden Planning
• The best advice I can give anyone when they
want to start growing vegetables is to invest
some time and effort in preparation at the
vegetable garden planning stage.
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27. Why do people vegetable garden?
Kitchen gardens
Purpose is to supply food for
the kitchen
Find in all cultures, traditions
and gardening styles
Size and design depend on
need, location, and choice of
family
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28. Gardening philosophies
 Approaches
range from
organic
approaches to
“inorganic”
approaches
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29. Summer Vegetables
Name of Veg Name of Veg
Gourds Sweet Pepper
Squashes Hot Pepper
Tinda Tomato
Cucumber Potato
Bitter Gourd Kulfa
Okra Melon
Brinjal Water Melon
Turmeric Ginger
Arvi Beans
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30. Winter Vegetables
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Name of Veg Name of Veg
Carrot Cabbage
Turnip Ice Berg Salad
Radish Coriander
Spinach Methi
Kuram Sag Garlic
Sarsoon Onion
Cauli Flower Peas

31. Off Season Vegetables/Tunnel
Tech
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Name of Veg Name of Veg
Cucumber Sponge Gourd
Tinda Ridge Gourd
Bitter Gourd Bottle Gourd
Marrow Okra
Pepper
Egg Plant
Tomato

32. Novel Vegetables
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Name of Veg
Asparagus
Chinese Cabbage
Ice Berg Salad
Brussels Sprout

33. Types of Tunnels
Three types;
1. High Tunnels - 11 feet or above high
2. Walk-In Tunnels - 6 feet high
3. Low tunnels - 3 feet high
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34. HIGH TUNNEL
(30 W x 12 ft H)
Best Material
Zn galvanized steel pipes of
about 1.5 inch dia and of
medium thickness bent in the
shape that it gives 30 ft wide
and 12 ft high tunnel. It
should be at least 6 to 7 ft high
at the sides.
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35. WALK IN TUNNEL
(12 W x 6 ft H)
Best Material
Zn galvanized steel pipes of 0.75 inch
dia and of medium thickness bent in
the shape that it gives 12 ft wide and 6
ft high tunnel. It should be at least 2.5
ft high at the sides.
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36. LOW TUNNEL(5 x 2.5 ft)
Best Material
Steel rods of 6mm dia and 10 feet long
bent in the shape of half moon.
Sticks of different plants can also be
used but often create problems.
Plastic need to be removed at
flowering for pollination.
Make the crop about 1.5 month early.
Problem of weeds if not controlled.
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37. Choose Location/site selection
 The first and foremost requirement in setting up a kitchen garden is to
have some space . If space is a constrain set up a kitchen garden in
pots, window baskets or growing bags.
 A back yard or some other plot near your home in full sunlight is the
most convenient spot for a home vegetable garden. However, poor
drainage, shallow soil, and shade from buildings or trees may mean
the garden must be located in an area farther from the house.
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38. Soil Drainage, and Sunshine
 Fertile, deep, friable, well-drained soil is necessary for a
successful garden.
 The exact type of soil is not so important as that it be well
drained, well supplied with organic matter, retentive of
moisture, and reasonably free of stones.
 Good drainage of the soil is essential.
 Soil drainage may often be improved by installing agricultural
tile, digging ditches, and sometimes by plowing deep into the
subsoil
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39.  The garden should get the direct rays of the sun all day if
possible. Some crops can tolerate partial shade, but no
amount of fertilizer, water, or care can replace needed
sunshine.
 Even where trees do not shade garden crops, tree
roots may penetrate far into the soil and rob crops of moisture
and plant food.
To set up a kitchen garden adequate sunlight of at least 4
hours each day is essential. There are a few vegetables that
cannot grow without adequate sunlight.
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40. Garden Protection
 Usually, the garden should be surrounded by
a fence sufficiently high and close-woven to
keep out dogs, rabbits, and other animals.
The damage done by stray animals during a
season or two can equal the cost of a fence.
A fence also can serve as a trellis for beans,
peas, tomatoes, and other crops that need
support.
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41. Prepare the site
• The first step would
be to dig the garden
area to a depth of
about 8-10 inches.
However, make
sure that you do not
start the digging
process, when the
soil is too wet.
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42. Fertilizing Soil
• To improve the quality of the soil, add
some organic matter to it. This would help
release nitrogen, minerals, and other
nutrients for plant use. Thereafter, add
some well-rotted compost or manure into
the soil.
• This would help to keep the soil surface
in good condition and also slows down
the process of water evaporation from the
soil.
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43. Lay out of vegetables
• Normally, the crops are
planted in a row of eighteen
inches apart or just wide
enough, allowing you room
to move about.
• An alternative to this would
be to create a raised or wide
bed.
• In such a situation, the site
is
divided into a number of
beds of about four feet wide,
with a narrow path in
between.
• This way you can reach the
middle of the bed without
treading on the soil.
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44. Seed Choice
• Choosing Seeds
and seedlings
• Next in line comes
choosing the
seeds. The best
option would be to
choose disease
resistant varieties.
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45. Methods of seeding
• Planting Seeds One by One
• The Scatter Method/ broadcast
• Transplanting Seedlings/ nursery
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46. Method of Planting
• 1. Hill method (one foot high)
• 2. Mound /bed Method( Cucumber)
• 3.Furrow /row Method (Turnips)
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47. Watering
Once you have completed with the initial process of planting vegetables, all
you need to do is water them regularly. Generally, vegetables require at least
one inch of water per week.
In case, you live in an area that does not receive much rainfall, you need to
water the plants yourself.
Early mornings serve as the best time to water the vegetable plants.
To control the weeds, tidy your bed regularly and make sure to leave the soil
in a loose, friable condition to absorb rainfall.
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48. Plant Protection
• Look out for weeds and pests.
• These can ruin your kitchen garden.
• Adopt practices such as companion gardening.
• For instance, try growing tomato plants interspaced with basil
plants.
• The bugs get attracted to aromatic plant plants.
• Your tomatoes are protected. Or else, get good organic sprays
to fight pests.
• To set up a kitchen garden learn the right techniques to have a
bountiful crop.
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49. Mulching the Vegetable Garden
• Planning to mulch the vegetable garden involves placing
a layer of mulch material over the soil to prevent
evaporation of moisture, to discourage weeds, and in
general to help keep the soil in good condition.
• A variety of mulching materials can be used, from organic
substances to plastic sheeting. Compost, manure, leaf
mold, and other organic mulches have the additional
advantage in that water will pass through them, collecting
plant-feeding matter on the way.
• Mulches are usually applied in spring; always water the
soil before applying an impervious mulch such as plastic.
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50. Value Addition of Vegetables
• Low Cost Methods of Preservation and
Processing
 Chemical Preservation
 Fruit pulps, juices and beverages
 Pickles, chutneys and sauces
 Preservation of vegetables by lactic
fermentation
 Drying and dehydration
 Jams, jellies, marmalades
 and preserves
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51. Vegetable juices
• The juices extracted from fresh raw vegetables are highly
beneficial as they furnish all the cells and tissues of the
body with the elements and the nutritional enzymes which
they need.
• Vegetable juices may be divided into three main types.
• These are (i) Juices from vegetable fruits, that is, tomatoes
and cucumber (ii) Juices from green leafy vegetables such
as cabbage, celery, lettuce, spinach and parsley and (iii)
Juices from root vegetables like beetroot, carrot, onion,
potato and radish
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52. Solar Drying
• Solar drying technology offers an alternative
which can process the vegetables and fruits in
clean, hygienic and sanitary conditions to
national and international standards with zero
energy costs.
• It saves energy, time, occupies less area,
improves product quality, makes the process
more efficient and protects the environment
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53. Income Generation through Value
Addition
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54. Hydroponic
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55. • In hydroponic vegetable gardening, the seeds are
planted in some type of container or tray, sprayed
with a nutrient-enhanced solution and exposed to
artificial light instead of natural sunlight
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56. Mushroom Production
• Mushrooms are
fungi, and are usually
placed in a Kingdom
of there own apart
from plants and
animals.
Mushrooms contain no
chlorophyll and most
are considered
saprophytes.
That is, they obtain
their nutrition from
metabolizing non living
organic matter.
This means they break
down and "eat" dead
plants, like your
compost pile does. 56

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