Vegetables Kitchen Gardening

A Step Towards Poverty Reduction

By Mr.Allah Dad Khan

24th August 2014

World Kitchen Garden Day 24th August 2014

Vegetable Facts

1. Refers to any herbacious plant that can be partially or wholly eaten.2. Portions we eat include leaves, stems, roots, tubers, seeds & flowers.3. Vegetables contain more starch and less sugar than fruits. That is why veggies tend

to be savory, not sweet.4. Unlike fruits, vegetables are most often eaten cooked, not raw.

9 Categories1. Leaf Vegetables :-Cabbages2. Root Vegetable :- Carrot 3. Pod Vegetables :- Beans , Peas4. Seed Vegetables : Lentil5. Flower Vegetables : Cauliflower6. Bulb Vegetables :- Onion 7. Stalk Vegetables : Asparagus8. Fruit Vegetables : Gourds, 9. Mushroom And Truffles :

Mushrooms

9 Types of Vegetables With in Family

1. Asteraceae Family :Lettuce ,Artichoke2. Alliaceae Family :-Garlic,Onion,Shallot,Chives ,Leek3. Brassicaceae Family:-Broccoli ,Cauliflower, Turnip ,Brussels

sprouts, Cabbage ,Chinese cabbage,Radish,Mustard4. Cucurbitaceae Family :-Cucumber,Zucchini,Squash ,Luffa

Pumpkin, Honeydew melon,Watermelon,Cantaloupe5. Solanaceae Family :-Potato,eggplant,Pepper 6. Fabaceae Family :- Beans, Peas 7. Apiaceae Family :-Carrot ,Celery,Dill,Fennel ,Parsley

Parsnip,Coriander,Cilantro8. Amaranthaceae Family :-Beetroot,Spinach,Amaranth ,Sugar

beet9. Poaceae Family :- Rye

Mushrooms & TrufflesMushrooms are members of a broad category of plants known as fungi. (Fungi have no seeds, stems or flowers; they produce through spores).

They have a stalk w/ an umbrella-like top. Although not a vegetable, mushrooms are used in the same manner as vegetables.

Portabella Morels

Black Trumpet

PorciniPorcini

Shitake

OysterTruffles

Nutritive value of fruits and vegetables

NutrientsSubstances obtained from food that provide nourishment

Macronutrients Micronutrients

Energy producing Protective

Carbohydrates, fats, proteins

Vitamins, minerals

Nutritive value of fruits and vegetables

Nutrition in VegetablesCalcium: Broccoli, nuts, kale, legumes, greens veg, Okra,Spinach, Celery , Spring

OnionIron: Green leafy vegetables , Tomato, Fresh Parsley, Spinach Cooked, Swiss Chard Zinc : Beans, peas , Sun Dried Tomatoes ,Lentil Sprouts, Green Peas, Shitake

Mushroom.Magnesium: Dark Leafy Greens, Beans, Leek , Lima Beans,Potassium : Tomato, Asparagus, Bean Sprouts, Cabbage Raw, Cauliflower Raw,

Carrot raw, Cucumber with peel ,Celery Raw, Broccoli Cooked Iodine : Baked Potato skin , Strawberries ,Green Beans , Indian Lotus root , Lettuce,Turnip leaves , Japanese Radish , Artichoke, Spinach, Fennel, Lima Beans ,Green

Peas .Copper : Amaranth Leaves, Artichoke, Asparagus, Beet Root , Brussels Sprouts,French Beans , Green Peppers, Kale, Leek, Lima Beans , Mushroom ,Okra, Onion, Broccoli , Squashes, Cabbage, Carrots, Cauliflower, celery, Cucumber ,Radish, Egg

Plant , Fennel, Parsnip, Peas, Potatoes, Pumpkin, Radish , Spinach , Sweet Potatoes, Turnip, Yello Squash

Protein: peas, potato, sweet potato ,okra,Garlic,Green Peas, Winged Beans, Carrot Brussels, Asparagus, Broccoli, Cauliflower,Parsley, Kale, Podded Pease, Turnip.

Nutrition in Vegetables

Vitamin A : Sweet Potato, Carrot ,Squash , Lettuce ,Cantaloupe, Peppers,Cabbage, Tomato, Water melon , Asparagus, Celery, Okra ,Pumpkin

Vitamin B-1: ( Thiamin) Sunflower Seed ,Beans, Green Leafy Vegetables, Vitamin B-2 : ( Riboflavin) Mushroom , Spinach Vitamin B-3: ( Niacin) : Mushrooms ,Green Peas, Vitamin B-5 (Pantothenic acid ) : Tomatoes , Broccoli , Vitamin B-6: ( Pyridoxine) Potatoes, Vitamin B-9 ( Folic Acid ) : Brocco;li, Spinach , Asparagus , Peas, Beet Root,Brussels

Sprouts, Cabbage, Beet Root , Potatoes, Split Peas , Dried Beans, Sweet Potaoes., Spring Onion , Lettuce,

Vitamin B-12: Mushrooms, Potatoes, Spinach , Lima Beans, Asparagus, Artichoke Vitamin C: Tomatoes, strawberries, broccoli, peppers, dark-green leafy vegetables,

potatoes, Brussels sprout , Cabbage, Cauliflower, Spinach, Radishes,, Turnip, Vitamin D : MushroomsVitamin E : Mustard and turnip greens ,Spinach Cooked , Broccoli Cooked ,Squashes Vitamin H or Biotin: CauliflowerVitamin K : Broccoli, spinach and kale, Brussels Sprouts, Asparagus, Cabbage, Pickled

Cucumber ,Carrots, Spring nion

Deficiency of Mineral and Protein Causes Diseases

S.No Mineral/Protein

Diseases Occoured Due to Deficiency

1. Calcium osteoporosis, hypertension (high blood pressure), and cardiac arrhythmias.

2, Iron Anemia, DIzziness ,pallor,hair loss ,twitches ,irritability weakness Pica,brittle or grooved nails

3. Zinc Diarrhea, Pneumonia , Neuropsychological performance.

4. Magnesium Surgery ,Burns ,Liver disease .Diabetes ,Hormonal imbalances

5. Potassium Kidney Disease, Heart Diseases, HBP, Migraines, Diabeteic Hair Loss, Stomach Disorders , Mental Fatigue, Skin Disease

6. Iodine Goiter , include endemic goiter, hypothyroidism, cretinism, decreased fertility rate, increased infant mortality, and mental retardation

7. Copper Anemia and neutropenia , sensory ataxia , neurological syndrome

8. Protein Weak and sore muscles, Increased water retention ,Flakiness, dry skin and rashes ,Lethargy ,Weight loss ,Anxiety ,Nausea ,Skin ulcersBed sores , Deep line formations around the toes and nails Stubborn wounds that do not heal ,Constant headaches ,InsomniaMoody feelings ,Blackouts ,Depression ,Skin color changes

Deficiency of Vitamins Causes Diseases

S.No Vit amin Diseases Occoured Due to Deficiency

1. Vitamin A Abnormal visual adaptation to darkness, dry skin, dry hair, broken fingernails

2, Vitamin B1 Beri-beri ,Wernicke's encephalopathy ,Congestive Heart Failure ,Diabetes ,Alzheimer's disease ,Pulmonary hypertension ,Liver failure ,Alcoholism ,HIV / AIDS

3. Vitamin B2 Cheilosis (chapping of the lips),Angular Stomatitis (cracking in the corners of the lips) ,Photophobia (sensitivity to light) ,Dry itchy eyes ,Depression ,Anxiety ,Memory loss ,Neuropathy ,Fatigue

4. Vitamin B3 thick, scaly pigmented rash on skin exposed to sunlight,swollen mouth and bright red tongue ,vomiting and diarrhea ,headache ,apathy ,Fatigue ,depression ,disorientation ,memory loss

5. Vitamin B6 peripheral neuropathy and a pellagra-like syndrome, with seborrheic dermatitis, glossitis, and cheilosis, and, in adults, can cause depression, confusion, EEG abnormalities, and seizures

6. Vitamin B9 Anemia

7. Vitamin B12 Anemia, Tingling or numbness of the fingers , Tingling or numbness of the toes ,General muscle weakness,Difficulty walking properly (staggering)Irritability ,Confusion ,Forgetfulness ,Tender calves.

Deficiency of Vitamins Causes Diseases contd

S.No Mineral/Protein Diseases Occoured Due to Deficiency 8. Vitamin C fatigue, depression, and connective tissue defects (eg, gingivitis,

petechiae, rash, internal bleeding, impaired wound healing). In infants and children, bone growth may be impaired.

9. Vitamin D Heart Disease, Cognitive impairment in older adultsSevere asthma in children ,Cancer

10. Vitamin E The main symptoms are hemolytic anemia and neurologic deficits.

11. Vitamin H symptoms may include hair loss (alopecia), seborrheic dermatitis (dry or scaled skin), anemia, muscle pain, loss of appetite, nausea, fatigue, conjunctivitis, and weakened immune system function.

12. Vitamin k leukaemia, disseminated intravascular coagulation, dysfibrinogenaemia, idiopathic thrombocytopenic purpura, scurvy,thrombotic thrombocytopenic purpura and von Willebrand's disease.

Kitchen Gardening History

• 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, potager gardens, cottage gardens, Roman peristyles and hortus 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.

Kitchen garden/vegetable Garden 1. 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.

2. 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.

3. It is usually located to the rear of a property in the back garden or back yard

Purposes 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.

Advantages of Kitchen Gardening

1. Kitchen Gardening saves money ,source of food 2. You Know What Has Been Put On Them3. Home Grown Vegetables and Herbs and spices Taste Better4. Kitchen Gardens Are Green and Sustainable5. Aesthetic value year round visual appeal and Relieves Stress6. Hobby , Exercise , versatile and Family Activity7. Safe ,healthier and fresh food could be available through IPM8. Kitchen gardening is a wonderful weapon to Food Security9. You can grow fruits , vegetables 0f your choice10. Picking and eating your home grown food is a pretty special feeling.

Role of Women in Kitchen Gardening Women can do a better job of vegetable production if they are provided with proper training, suitable technological package and with proper inputs. This will enable them to increase their efficiency in vegetable production and income and will thus alleviate poverty. To help them with their genuine problems like water deficiency, transportation, credit and marketing are very much needed it is therefore recommended that: I.Women should be provided proper training near their homeland. ii. Proper credit and marketing facilities should be extended to female vegetable growers. iii. Wherever possible water for irrigation and other purposes should be made available

Types of Vegetables Kitchen Gardening

1.Container /pottedVegetables Kitchen Garden2.Out Door Vegetables Kitchen Gardening 3. Raised Bed Vegetables Kitchen Gardening4.Window Box Vegetables Kitchen Gardening5.Vertical Gardening / Living Wall 6. Indoor vegetable Vegetables Gardening 7.Key Hole Vegetables Gardening8.Community Kitchen Gardening 9.Potogar Garden 10.Herb and spices Kitchen Gardening 11.Water Kitchen Gardening hydroponics12.Intensive Vegetables Kitchen Gardening13.Organic Vegetables Kitchen gardening

Vertical Gardening /Living wall

Organic Gardening

You've been trying to eat moreorganic foods, both to decrease the amount of pesticides you and your family consume, and to help protect the environment from overloading with toxic chemicals. But organics can get a bit expensive, we know. Luckily, there's a way to grow your own delicious, fresh produce, while having fun and learning at the same time: organic gardening!

• Organic gardening means you won't be using synthetic fertilizers or pesticides, but that doesn't mean your plants are left to fend for themselves. There are an array of tools you can use to bolster plant health and ward off pests. Organic gardening also isn't just about what you don't do, it's about trying to foster a more holistic, natural ecosystem

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: basil, 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,

• feverfew for pest control in the garden.

Intensive Gardening

Season extenders• Row covers• Hot cap/cloche• Water walls

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.

Why do people vegetable garden?Kitchen gardensPurpose is to supply food for the kitchenFind in all cultures, traditions and gardening stylesSize and design depend on need, location, and choice of family

Approaches range from organic approaches to “inorganic” approaches

Gardening philosophies

Kinds of Summer VegetablesName of Veg Name of Veg

Halva Kadu/Petha Kadu ( Ash Gourd )

Shimla Mirch (Sweet Pepper/ bell pepper )

Lauki ( Bottle Gourd) Sabaz Mirch Mirch (Hot Pepper )

Tinda/ ( Round Gourd ) Tamatar (Tomato )

Kheera /Kakdi (Cucumber ) Aloo( Potato )

Karela (Bitter Gourd ) Kulfa Leaves ( Purslane , Garden Purslane )

Bhindi Tori (Okra , lady,s Finger )

Ghia Toori ( Spong Gourd/Zucchini )

Bangan (Brinjal/Egg plant ) Toori ( Ridge Gourd )

Haldi (Turmeric ) Adrak (Ginger )

Arvi /Arbi (Arum/ Colocasia ) Lobia Phlli ( Black Eye Beans )

Tarbooz(Water Melon) Kharboza (Musk Melon)

Shakar Kandi (Beet Root ) Tar ( Tar)

Marrow ( SquasH) Arbi Patta ( Colocasia leaves)

Frash beansFrench Beans)( Chchinda ( Snake Gourd, Club Gourd)

Kinds of Winter VegetablesName of Veg Name of Veg

Phool Gobhi (Cauli Flower ) Band Ghobi (Cabbage)

Shaljum (Turnip ) Salad ( Lettuce)

Moli (Radish ) Dhania (Coriander Leaves/Cilantro)

Palak ( Spinach ) Methi ( Fenugreek leaves)

Kuram Sag (Rape Leaves ) Lehsan (Garlic )

Sarsoon Sag ( Mustard Leaves ) Payaz (Onion )

Hara Payaz ( Spring onion) Mattar (Peas )

Mint ( Pudina) Gajar (Carrot )

Guchhi ,Goochi( Mushroom)

Kinds of Off Season Vegetables/Tunnel Tech

Name of Veg Name of Veg

Kheera (Cucumber ) Gia Toori (Sponge Gourd )Tinda Kali Toori (Ridge Gourd )Kareela (Bitter Gourd ) Looki (Bottle Gourd )Marrow ( Squash) Bhandi (Okra )Mirch (Pepper) Tarbooz ( Water melon)Baingan (Egg Plant) Kharbooza( Melon)Tamater (Tomato)

Kinds of Novel Vegetables

Name of Veg

Asparagus ( Shatwar,Sootmooli,Musli)Band ghobi (Chinese Cabbage)Ice Berg SaladChhoti Ghobi (Brussels Sprout)Artichoke

Hari phool Ghobi (Broccoli )Celery

Parsley

Steps to harvesting homegrown fresh vegetables

1. Select site2. Decide how big to make the garden3. Prepare site4. Select, plant, or sow your crops5. Maintain the garden6. Harvest!!

1.Site Selection

1. 6-8 hours of sun each day2. Well drained soil .3. Fertile Soil is needed Without any abnormalities.4. A reliable source of irrigation5. Vegetables need soil tilled about 18 inches deep6. The garden should be easy and inviting to get to7. Allow space for paths between planting areas8. Plan to reach the beds from both sides Site selection impacted by:9. Trees10. Buildings11. Slope12. Drainage13. Soil quality14. Air Drainage

2.How big should it be?

1. Should fit where the conditions are best2. Should not be so big and so much work you get discouraged3. You can always add on !4. Should allow you to grow what you want to grow and use!

3.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. Method of Planting

1. Hill method (one foot high)2. Mound /bed Method( Cucumber)3.Furrow /row Method (Turnips)

Build raised beds

3. SELECTING YOUR CROPS: Choose crops that will grow for each of our seasons. We have 3!

Fit the crops to the garden Plant things you like to eat! Rotate your crops

Seed Choice

Choosing Seeds and seedlings Next in line comes choosing the

seeds. The best option would be to choose disease resistant varieties.

Methods of seeding

Planting Seeds One by One The Scatter Method/ broadcast Transplanting Seedlings/ nursery Spacing and thining

Spacing & Thinning

Space seeds as recommended on the packet.

Dense planting will promote disease.

Small-seeded crops will need thinning:

Carrots Radishes Beets Lettuce

Starting seeds in the garden

Work the soil, making it friable Soil should feel as moist as a wrung out sponge Use a string and sticks to layout straight rows Label each row! Make a shallow planting trench along string Plant seed according to package directions! Do not plant deeper than suggested Follow spacing instructions Firm soil gently over seed

rows to insure good seed soil contact When all rows are planted, water carefully with soft

pressure to insure enough moisture to initiate growth Check daily and irrigate as necessary to keep soil

moist – a dry seed is a dead seed

4. Maintaining your garden

A. Irrigating B. FertilizingC. MulchingD. WeedingE. Pest controlF. Weather protections

A. Irrigating your garden

Select a timer you are comfortable using adjust it as seasons change Use ground-level systems to reduce evaporation Use temporary sprinklers to irrigate newly seeded area or Hand water newly seeded areas and transplants Keep a watering can handy for spot watering

B.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 Making compost is very easy.1. Dig a hole 1 meter wide by 1 meter deep2. Put kitchen waste such as left over food, vegetables, egg shells, etc

into the hole regularly. 4. Leaves and other organic matter can also be used but avoid putting

bones and meat in the compost to keep animals away5. Turn the compost regularly to keep allow air in6. Once the material begins to look like soil it is ready for use in the

garden water evaporation from the soil.

Manuring

Manure is an excellent source of nutrients for soil. Manure from livestock and chickens, much like compost, is primarily concentrated, decayed plant matter. Nutrients from manure are easily dissolved and absorbed by the soil for transfer to plants.

Manure should be completely dry and flaky before use. Dry manure will soak up water and help the soil retain moisture, while wet manure will attract flies and insects that may damage vegetables. Wet or moist manure also has a very high concentration of nutrients and may be

too strong for most crops. To apply manure, dig it into the top layer of soil.

C. 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 mould, 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.

D. Weeding

Once your plants are large and producing high yields, you might think you can stop weeding. However, those pesky little invaders will compete for nutrients so long as they stay around. Also, continual weeding will keep away those plant-

destroying ants, aphids, and other critters.

More garden maintenance

Keep paths mulched to reduce weeds Pull weeds while small before they flower

and seed, add to compost pile Weeds are hosts for many unwelcome

pests, compete for water and nutrients Use mulch to reduce evaporation,

maintain even soil temperatures, reduce weeds and protect crops from insects in garden beds, especially in summer – aim for at least 6 inches in the summer

4. Pest control: know your enemy!

Not all insects are bad! Use the least toxic control methods first: cultural and

mechanical before resorting to toxic products Killing the bad guys also kills the good guys!

Most plants can sustain some damage and still produce a great crop

Learn to recognize the difference between pest damage and disease [biotic]

From other problems [a-biotic]. These include Salt, wind-burn and sunscald Frost damage Over/under watering Nutritional deficiencies

5. Pest control: know your enemy! Contd

Make a compost pile, turn and irrigate it Plant flowers to invite pollinators to visit Visit the garden frequently Build fences, or cages to keep rodents out Use hardware cloth to line raised beds to

deter gophers

Keeping Out the Pests

Raise Containers Off the Ground. If you have a container garden, be sure to raise it off the ground.

Make Homemade Insect Repellent. To repel ants and onion maggots, grind up a handful of dried chili peppers to dust and sprinkle around the plants. Take care not to get the powder on your skin or in your eyes.

Make Homemade Insect Soap. Another effective (and cost-effective) garden pest repellent is homemade insect soap. Combine three drops of mild dishwashing liquid into one quart of water. Add a tablespoon of cooking oil to give the mixture some ability to adhere, and spray the plants until they’re drenched. Take care not to do this when the temperate is above 80 degrees, as it may scorch the plants, and never spray directly on blossoms.

Install Chicken Wire for Raised Beds. With a raised-bed garden, you’ve got a little more ground to cover. The insect sprays mentioned above will do the trick to keep out most bugs, but for bigger pests such as rabbits, and chicken wire is your best bet. Laying it across the bottom of the raised bed will stop burrowing before it starts. If you plan to grow root vegetables such as carrots or potatoes, set the chicken wire lower in the ground before you begin planting.

Chop onion and Garlic mix with 5 liter of water stir and leave for 24 hrs. Spray directly on leaves, stems and fruit.

Identify Pests (Tomato fruit worm Chewing insects)

Aphids Sucking Insects

Beneficial insects

Best plants for attracting beneficial insects

•Bachelor's Button•Cleome•Cosmos•Black-eyed Susan•Daisy•Marigold•Nasturtium•Purple Coneflower•Salvia•Sunflower•Yarrow•Zinnia

Tomato Early Blight

Powdery mildew

5. Harvesting your crops

Pick produce young and often to keep new ones growing

Use the information on the seed packet to project about when to expect to harvest

Experiment with new recipes to use successful harvests in new ways

Thin and eat row crops like lettuce, and other greens, radishes, mustards, carrots

Use succession planting to extend harvest

Maintaining your Vegetable Garden

1. During dry periods, vegetable gardens need extra watering. Most vegetables benefit from an inch or more water each week, especially when they are fruiting.

2. Mulching between the rows will help to control weeds, conserve moisture in the soil, and provide you with pathways to access your plants.

3. Black plastic may be used, or you can utilize grass clippings, straw, wood chips, or garden debris.

4. Throughout the growing season be vigilante against insect pests. Discovering a bug problem early will make it much easier to take appropriate action and eliminate the pests.

5. Do not use pesticides once the plants have fruited unless it becomes an absolute necessity, and be sure to follow the manufacturers recommendations.

6. Weeds rob your vegetables of water, light and root space. Keep them pulled out regularly (try to get the entire root) and the job isn't too bad.

7. Once you have harvested your crop, put the spent plant and other vegetable matter into your compost pile so that it can be recycled into your garden again.

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

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

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

Income Generation through Value Addition

Package of technology for Kitchen Gardening plants 1 Climate As per ecological zone

2 Organic Fertilizers Farm Yard manure, compost /biopost

3 Soil

Land Preparation

Loamy Soil preferred

Through one to two PloughingFollowed by planking

4 Seed Choosing Seeds and seedlings Next in line comes choosing the seeds. The best option would be to choose disease resistant varieties

5 Seed availabilityMethod of seeding/sowing

Through reliable sourcePlanting Seeds One by OneThe Scatter Method/ broadcastTransplanting Seedlings/ nursery

6 Irrigation Through Taps , Bucket irrigation, Drip Irrigation which ever is feasible

7 Insect Pests and Diseases To be controlled through expert advice

8 Harvesting Proper maturity level or as directed

Package of technology for Kitchen Gardening plants contd

9 Collection of seed /leaves/roots/stem

Collection as directed by expertAnd farmers own experience

10 Cleaning/Drying Dry in Sunlight / shade as recommendedBy researchers

11 Packaging As per demand of the market

12 Store Cool Dry Places

13 Transport to market Immediately or on the time The dealers desired for it

14 Marketing Local/Provincial/National/InternationalSeek advice from experts about quantity, do not compromise on quality, as quality speaks.

Hydroponic

• 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

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.

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

LOW TUNNEL(5 x 2.5 ft)

Best MaterialSteel 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.

WALK IN TUNNEL(12 W x 6 ft H)

Best MaterialZn 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.

HIGH TUNNEL(30 W x 12 ft H)

Best MaterialZn 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.

Presentation

Prepared By:

Allah Dad Khan Former DGA(E)Agriculture Expert

Khyber Pakhtunkhwa Province Email: allahdad52@gmail.com

Mobile: 03329221298Tel. No. 091-9221157

THANKS