1. The document discusses starting an herb kitchen garden and provides tips for successful gardening. It recommends designing the garden first and choosing herbs that fit the growing environment. 2. Different types of herbs are described including annual culinary herbs, perennial culinary herbs, and herbs used for other purposes like tea. Common herbs are also listed. 3. Successful herb gardening depends on fitting the right herbs to the available garden space, whether a windowsill or larger area. Even small spaces can produce a harvest.

2. Herb Kitchen Gardening
A Step Towards Poverty
Reduction
By
Allah Dad Khan
allahdad52@gmail.com
03329221298

3.  1.Herb Kitchen Gardening A Step Towards
 Poverty Reduction
 2. Vegetables Kitchen Gardening
 3. Hydroponics

4. 1. The herb garden is often a separate space in the garden, devoted to growing a
specific group of plants known as herbs.
2. Annual culinary herbs: basil, dill,
3. Perennial culinary herbs: mint
4. Herbs used for potpourri: lemon verbena
5. Herbs used for tea: mint, lemon verbena, chamomile, bergamot, Hibiscus
sabdariffa
6. Herbs used for other purposes: stevia for sweetening,
7. Few plants for pest control in the garden. Such as neem .

5. 1) Before actually breaking ground, design an herb
kitchen garden using simple organizational tips.
2) Without a garden design, an herb kitchen garden
is likely to fail.
3) A sun loving herb will not thrive on a shady porch,
and an herb that prefers shade, will never make it
on a sunny windowsill.
4) There is more to planting an herb kitchen garden
than falling in love with a specific herb. Here is
how to start a successful herb garden.

6. With so many herbs to choose from, it is helpful to consider
what type of herb kitchen garden you want to grow.
1. Many gardeners decide to grow a multipurpose garden, that
can be both beautiful and delicious.
2. Make a quick list of your favorite herbs.
3. Look at the list and see if they are all related to a specific
theme.
4. May be you find that your garden favorites are all
manageable as an indoor garden.
5. May be your favorites are all healing herbs. Once you narrow
down your choices, you can then focus on finding the best
specimens available.

7. 1. It is important that your herbs fit the
growing environment that you have to
offer.
2. It is not essential to have a large farm, in
order to produce a successful harvest.
3. From a small windowsill, to a half acre or
more, herbs will provide hours of
enjoyment and delicious taste.
4. The trick is to fit the right herbs to your
available garden area.

8. I. There are as many styles and types of herbal
gardens as their are gardeners.
II. Looking at historical and themed gardens
can help you own creativity.
III. Take a look at some wonderful herbal
gardening ideas.

9. a. When the fall chill is in the air, I start thinking of
bringing in some of my best growing herbs.
b. Not everything can be transplanted to the
windowsill, however.
c. The main reasons that herbs grown outside may
not make it in an indoor garden

10. a. Overwhelmed at choosing what herbs will
make the best culinary herb garden?
b. Check out this list of basic herbs, all great
for a wide variety of dishes and easy enough
for anyone to grow in any size garden.
c. In no particular order, I recommend growing
any (or all) on this list.
d. See if you agree!

11. 1. Growing an herb in Kitchen garden can be easy enough for a
child.
2. If you are worried that you will kill any herb that you plant,
here are some herbs that will stand any abuse you throw at
them.
3. Even if you are pretty good at keeping your herbs alive, we
all have places that are difficult to tend to; high up or in out
of the way locations that you forget to fuss over (I am guilty).
4. These herbs can be planted in these less than optimal
locations and stand some neglect.

12. Coriander 4 sq. meter Zeera Sufaid 3 sq. meter
Methi 4 sq. meter Aspaghol 5 sq. meter
Rai 4 sq. meter Kalwonji 5 sq. meter

13. Coriander 8 sq. meter Zeera Sufaid 5 sq. meter
Methi 10 sq. meter Aspaghol 5 sq. meter
Rai 4 sq. meter Kalwonji 5 sq. meter
Lehsan 10Sq. meter Soyia(Dill) 3 sq.meter

14. Coriander 8 sq. meter Zeera Sufaid 5 sq. meter
Methi 10 sq. meter Aspaghol 5 sq. meter
Rai 4 sq. meter Kalwonji 5 sq. meter
Lehsan 10sq. meter Soyia(Dill) 3 sq.meter
Ajwain 8 sq meter Alsi 5 sq meter
Tukham
Balango
4 sq meter Onion 8 sq meter

15. Coriander 10 sq. meter Zeera Sufaid 5 sq. meter
Methi 10 sq. meter Aspaghol 5 sq. meter
Rai 4 sq. meter Kalwonji 5 sq. meter
Lehsan 10sq. meter Soyia(Dill) 3 sq.meter
Ajwain 8 sq meter Alsi 5 sq meter
Tukham
Balango
4 sq meter Onion 25 sq meter
Banafsha 4sq.meter Angoor Shefa 7 sq.meter

16. Adrak 4sq.meter Lemon Grass 3 sq.meter
Pudina 4sq.meter Kulfa 2sq.meter
Saunf 2sq.meter Till 2sq.meter
Haldi 2 sq.meter Choongan 2sq.meter
Babchi 2 sq.meter Tulsi 2 sq.meter

17. Adrak 8 sq.meter Lemon Grass 6 sq.meter
Pudina 8sq.meter Kulfa 4 sq.meter
Saunf 4sq.meter Till 4sq.meter
Haldi 4sq.meter Choongan 4sq.meter
Babchi 4sq.meter Tulsi 4 sq.meter

18. Adrak 12
sq.meter
Lemon Grass 9 sq.meter
Pudina 12
sq.meter
Kulfa 6 sq.meter
Saunf 6sq.meter Till 6sq.meter
Haldi 6sq.meter Choongan 6sq.meter
Babchi 6sq.meter Tulsi 6sq.meter

19. Adrak 16
sq.meter
Lemon Grass 12 sq. meter
Pudina 16 sq.
meter
Kulfa 8 sq. meter
Saunf 8 sq. meter Till 8sq.meter
Haldi 8 sq. meter Choongan 8sq.meter
Babchi 8 sq. meter Tulsi 8 sq.meter

20. 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 Ploughing
Followed 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 availability
Method of
seeding/sowing
Through reliable source
Planting Seeds One by One
The Scatter Method/ broadcast
Transplanting 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

21. 9 Collection of seed
/leaves/roots/stem
Collection as directed by expert
And farmers own experience
10 Cleaning/Drying Dry in Sunlight / shade as
recommended
By 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/Interna
tional
Seek advice from experts about
quantity, do not compromise on
quality, as quality speaks.

23. Vegetables Kitchen
Gardening

24. 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.

25.  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.

26.  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.

27.  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

28.  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

29.  Cardiovascular
 Hypertension
 Cancer
 Diabetes
 Obesity
 Kidney disease/ renal stones
 Gallstones
 Diverticular disease
29

30.  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.

31. 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

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

33. Name of Veg Name of Veg
Cucumber Sponge Gourd
Tinda Ridge Gourd
Bitter Gourd Bottle Gourd
Marrow Okra
Pepper
Egg Plant
Tomato

34. Name of Veg
Asparagus
Chinese Cabbage
Ice Berg Salad
Brussels Sprout

37. 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

38.  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