Organic gardening for your own organic fruits and vegetables in a kitchen garden can be very easy yet very satisfying. Here's how to do it.
Organic gardening for your own organic fruits and vegetables in a kitchen garden can be very easy yet very satisfying. Here’s how to do it.
“Have fruit and vegetables. They are nutritious and very good for health,” is what we hear these days. But have we ever wondered whether we are getting the required amount of nutrition or not? Definitely, the answer has to be found out.
In this era of fast food and junk food and the usage of fertilizers and pesticides, nutrition is one thing that’s definitely losing out space somewhere in the middle.
Yes! The problem has been identified. But, what could be an effective solution to tackle this problem? Does mere washing of vegetables 2-3 times thoroughly with water help?
In this article of mine, I suggest an alternative method to overcome the problem. Organic gardening, or in simple terms, growing vegetables at home without the use of pesticides and fertilizers.
‘Organic gardening’ may sound complicated but, it’s relatively easy with a few simple steps to follow and one can grow veggies at home.
Organic gardening is becoming popular these days owing to its simple procedure with no extra cost and fruitful results. Also, a garden at home enables us to eat fresh fruits and vegetables without any cost as any organic produce could be costly in the market.
In addition to avoiding pesticides and fertilizers, organic gardening can also be an enriching experience as one gets a chance to closely work with nature and observe it.
Here are the simple steps for starting and maintaining an organic garden at home to obtain high yields:
Select an open area in your garden which receives 6 to 7 hours of sunlight every day. Also, make sure that soil is in good condition for obtaining higher yields. If soil is poor, use compost.
For obtaining maximum benefits, plant in natural ground. If you have little or no space, you may go for container gardening or use pots.
Decide on which plants to grow and do not invest too much on the tools. Initially, it is advisable to begin with 3 to 4 plants. Choose the plant type according to the conditions of the soil, climate and the amount of water required. Also, remember that the plants should be productive, requiring less labour and should not cost you more for maintenance.
Tomatoes, mint, fenugreek (Methi), Pumpkin, Coriander can be a good option for beginners.
Water the plants wisely such that the water goes to the roots directly but be careful not to immerse the plant completely with water. During summers, it is advisable to water the plants twice a day (morning and evening).
Do not use any fertilizers. Instead, go for the compost if necessary.
It is mandatory to prevent the growth of weeds because they compete with the plant for nutrients and water. In this process, it hampers the growth of the plants.
Here are a few tips for preventing the growth of weeds.
Always ensure to keep your garden clean by picking up fallen, dry leaves and throw them away. When you plan your garden, make sure that there is enough air flow between the plants. This helps in preventing plant diseases.
Hey! Beginners, here are some veggies that can be grown easily.
Just sprinkle water to keep the soil moist. The seeds start germinating in 2 to 3 days. Moderate sunlight is sufficient for growth. Methi can be harvested in 2-3 weeks.
Happy Gardening!
Post images credit: Manasa Bramhanya
Image source: organic gardening by Shutterstock.
read more...
Women's Web is an open platform that publishes a diversity of views, indivisual posts do not necessarily represent the platofrom's views and opinions at all times.
Stay updated with our Weekly Newsletter or Daily Summary - or both!
This strange love story reminds me of Princess Diana when she gave an interview about Prince Charles - "There were three of us in this marriage!”
This love was flawed and broken the way only we humans know how to break things with our ego, pride, insecurity and complexities!
Where do I even begin to tell the story of how deep a love can be, how it transcends time, place and people. Perhaps this is a story about how women are their own worst enemies. Either way it is a story that tells us how frail, fragile and fraught we are as humans and how much we hurt each other.
This love story began when I was two years old. Growing up in India in a culture that wove love stories like Laila Majnu, Heer Ranjha and the epic symbol of love, the Taj Mahal, into the very fabric of our existence, love was always an integral part of our lives.
One such love story was of a boy and a girl who were neighbours. The boy, an athlete, artist and a poet, found his muse in this shy, thoughtful and in her own way poetic girl, who seemed to worship the very ground he walked on. Her face could be found in all the paintings he created, and her name in every poem he wrote. The girl called him Sagar, which means ocean, symbolizing his all-encompassing love for her.
Everything thing was going well; their wedding date was being finalized, till the boy’s older brother who was a doctor in the same little town, got accepted into Stanford Medical School to do his MS.
Earlier my husband would say, 'Arey! What is there in making dal-roti? It's so simple.' After he had to cook everyday when I was ill, he has stopped saying that to me!
“Arey! What is there to do in making dal roti? Put a handful of lentils in the cooker and let it whistle and make two rotis. After all, how long will it take?” A handful of dal (lentils) and two rotis! This is the story of every woman and no one seems to understand.
Some time ago, after a shopping spree, my husband and I entered the house, exhausted. I had just about kept all the bags aside, when my husband said, “I am very hungry, can you make something.”
I looked at my husband in amazement and thought, ‘He had just had food, how did he get hungry again so soon?’
My husband, as if he had read my face, said, “Arey! You know that my stomach is not filled with outside food. Just make dal roti. What is there to do in making dal roti? Put a handful of lentils in the cooker and let it whistle and make two rotis. After all, how long will it take?”
‘Is this the way dal (lentils) and roti are made?’ The thought came to my mind. ‘After all, I also went along and now I am tired too.’ I was also getting angry at myself that after all, I had spoiled the habit of everyone in the house.
Research indicates that microgreens are higher in nutritional value than mature vegetables, and are much easier to grow! Find out all about them in this informative post!
A microgreen is a fresh tiny green plant that is used, both, as a visual and flavour component or ingredient in fine dining. They are smaller than “baby greens” and different from “sprouts”. Depending on the grains used for growing micro-greens, they have primary leaves of different sizes, shapes, colours (shades of green), and textures, with varying flavours like mildly sweet (sunflower), pungent (mustard) or bland (horse-gram). They are considered as unique type of greens that are used to enhance the beauty, taste and freshness of various dishes by chefs in high-end restaurants.
In Indian dining, microgreens, like green coriander leaves or mint leaves, can be used to garnish various dishes, or as components of vegetable or fruit salads. As they are delicate and very tender, they should not be steamed or cooked before consumption.
A microgreen is 3 to 6 cm long and has a single delicate stem, a single or a pair of fully open cotyledon leaves, and another pair of very young true leaves. When they grow beyond the two-true-leaf-stage, they are no longer microgreens, but can be considered as “baby greens.” Both microgreens and baby greens lack any legal definition. Microgreens are not sprouts (sprouted grains with shoots and roots) that are legally defined.
Do you find it difficult to have balanced diet on a daily basis? Here are 5 easy ways to maintain good nutrition even with a busy schedule.
Maintaining good nutrition is considered a massive task in today’s engaging lifestyle. On one side there is so much hue and cry about eating natural and organic food and simultaneously junk food is being consumed like never before.
It is quite a tiring task to keep kids off ready-to-eat snacks. My head just spins looking at the enormous amount of biscuits, chips, juices, etc. available. I feel as if I have special glasses through which, when I see biscuit packets, they all translate to pure maida/flour, sugar and preservatives.
My child (and I am sure most other kids) have a tendency of asking for every junk item at the super market. During one such trip to our apartments complex’s local store, the lady at the billing counter smiled at my kid and said, “Oh, look at him, he is being so cool today. When he comes with his dad he just throws a tantrum for buying his favourite things!” Now that explains that I am the tough stickler of good nutrition at home and I certainly do not mind being one!