A Series of Lectures By Mr. Allah Dad Khan Former DG Agriculture Extension KPK , Provincial Project Director CMP II MINFAl Islamabad and Visiting Professor the University of Agriculture Peshawar Pakistan

2. Kitchen Gardening A step
Towards Poverty Reduction
ASeriesofLectures
By
Mr.AllahDad Khan
FormerDGAgricultureExtensionKPK,
ProvincialProjectDirectorCMPIIMINFAl
IslamabadandVisitingProfessorthe
Universityof AgriculturePeshawarPakistan

4. Vegetables

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

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, 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.

9. 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.

10. 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 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.

11. 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

13. 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 plunging 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.

14. 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

15. 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.

16. VegetableGardenPlanning
• 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.

17. 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

18. Gardening philosophies
 Approaches
range from
organic
approaches to
“inorganic”
approaches

19. 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
Arum Beans

21. Winter Vegetables
Name of Veg Name of Veg
Carrot Cabbage
Turnip Ice Berg Salad
Radish Coriander
Spinach Methi
Kuram Sag Garlic
Sarsoon Onion
Cauli Flower Peas

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

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

24. 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

25. 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.

26. 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.

27. 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.

28. 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.

29. 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
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.

30. 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.

31. 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.

32. 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.

33. 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.

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

35. Methods of seeding
 Planting Seeds One by One
 The Scatter Method/ broadcast
 Transplanting Seedlings/ nursery

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

37. 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.

38. 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 basil 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.

39. 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.

40. 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

41. 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

42. 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

43. Income Generation through Value
Addition

44. Hydroponic

45. • 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

46. 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.