India is the second largest producer of vegetables in the world which meets the vegetable demands of 1.21 billion where 72.18 % population lives in rural and 27.82 % lives in urban areas. It is necessary to increase the production of vegetables to meet the demand of rapidly growing population.Kitchen garden plays a vital role in supplementing the vegetable requirements of urban, peri-urban, and rural families, thereby increases the food and nutritional security. All the type of vegetables can be cultivated in the kitchen garden depending on the climatic conditions. Of which, perennial vegetables plays a significant role in providing the vegetables throughout the year. Perennial vegetables are the plants that live for more than two years. Planting of some perennial vegetables in the kitchen garden can supply the fresh produce throughout the year. Unlike annual vegetables that need to be planted every season or year, perennial vegetables remain in the same place for many years.

1. Planting and management of perennial
vegetables in kitchen garden
Palanisamy Muthukumar
ICAR-ARS Scientist, IARI
Division of vegetable science
New Delhi

2. Introduction
World scenario:
 World population 9.1 billion in 2050
 Global demand for food-70% higher
India scenario:
 World population 1.27 billion 2014 to 9.7 in 2050
Vegetable production 162 Mt (2014) to 300 Mt (2050)

3. Micronutrient Malnutrition (MM)- major problem
I . Micronutrient deficiency
Lack of essential nutrients
a) Vitamins (A,B, C)
b) Minerals (Zn, Fe, Ca)
Short fall nutrients
Adult- Vitamin A, C, E Ca Mg K and fibre
Children's- Vitamin A, Ca, Mg, K and fibre
II. Strategies for elimination of MM
 Food fortification- adding micronutrients in to the food
 Diet diversification
 Nutrient supplementation (tablets and suspensions)
 Crop bio fortification
III. Rural based diets- Predominantly cereals and legumes
Most practical and sustainable way to overcome MM
Integrating (cereals, legumes vegetables and fruits ) MDG report 2013, Dietary guidelines advisory committee 2004

4. Perennial vegetables- kitchen garden
Chekkurmanis or Svadutandula
Curry leaf
Chow chow
 Plants live > 2 years or more
 It may tree or shrub or vine or herb
Top priority for selection of vegetables
in kitchen garden
Selection of proper site for planting
Vegetables purely based on interest family members and
cultural integrity
T

5. Role of perennial vegetables in kitchen garden
• Nutritional security (vitamins and minerals)
• Year round availability
• Low maintenance cost
• One time planting (low seed cost)

6. Suitable perennial vegetables in
kitchen gardens
S.No Common name Botanical name Edible parts Availability season Suitable areas
Tree
1 Moringa Moringa oleifera Pods, leaves, flowers Year round Southern India
2 Curry leaf Murraya koenigii Leaves Year round All regions
Shrub
3 Katuk Sauropus androgynous Leaves Year round Southern India
4 Culinary banana Musa spp Immature fruits,
flowers, pseudostem
12 months after
planting
All regions
5 Agathi (Agasthi) Sesbania grandiflora Leaves Year round All regions
Vine
6 Malabar spinach Basella alba Leaves and stems Year round All regions
7 Ivy gourd Coccinia grandis Immature fruit Year round All regions
8 Winged bean Psophocarpus
tetragonobolus
Immature fruit,
tubers
September-October Hilly regions
9 Chow chow Sechium edule Immature fruit October-December Southern and
Central India
10 Sweet gourd Momordica cochinchinensis Immature fruit May-august All regions
11 Teasel gourd M. subangulata subsp.
renigera
Immature fruit May-August All regions
12 Spine gourd M. dioica Immature fruit May-August All regions
13 Asparagus Asparagus officinalis Tender shoots
(spears)
March-May Hilly regions
Herb
14 Rhubarb Rheum rhaponticum Petiole March-May Hilly regions

7. Moringa multipurpose tree

8. Promising perennial cucurbits for kitchen garden
a) Spine gourd
b) M.sahyadrica
c) Teasel gourd
d) Sweet gourd

9. Distribution of Perennial Momordica species in
India

10. Nutritive value of perennial
vegetables
Crops Fibre
(g)
Vit. A
(IU)
Vit. C
(mg)
K
(mg
)
Ca
(mg)
Fe
(mg)
Mg
(mg
)
Moringa (pods) 3.2 74 141 461 30 0.36 44
Moringa (fresh leaves) 2.0 756 51.7 337 185 4.0 14
Curry leaf 6.4 7560 4 154
3
830 0.93 44
Malabar spinach 2.5 8000 102 510 109 1.20 65
Ivy gourd 1.6 257 15 - 40 1.4 -
Chow chow 1.7 - 7.3 125 17 0.34 12
Asparagus 2.1 756 5.6 202 24 2.1 14
Rhubarb 2.0 122 10 351 105 - -

11. Management practices in perennial vegetable
crops
S.No Crop Propagation Planting season Spacing
( row to plant)
Important cultural
practices
Tree
1 Moringa Seeds or stem cuttings May-June 2.5×2.5 m Training and
pruning
3 Curry leaf Seeds July-August 1.25×1.25 m Pruning
Shrub
3 Katuk Stem cuttings April- May 60×60 cm Pruning
Vine
4 Malabar spinach Vine cuttings June-July 60×30 cm Trellising
5 Ivy gourd Vine cuttings June- July 2×2 m Trellising
6 Winged bean Seeds May-June 120×60 cm Trellising
7 Chow chow Whole fruit July-August 2.4×1.8 m Trellising
8 Sweet gourd Rooted Vine cuttings Mid-Feb-mid
March
2×1 m Trellising
9 Teasel gourd Tuber pieces or Rooted Vine
cuttings
Mid-Feb-mid
March
2×1 m Trellising
10 Spine gourd 2-3 node vine cuttings Mid-Feb-mid
March
2×1 m Trellising
11 Asparagus Seeds or Crowns July-November 1.2×1.8 m Blanching
12 Rhubarb Crowns September-
October
0.6×1.2 m -

12. Propagation of different perennial vegetables
a) Spine gourd
b) M. sahyadrica
c) Teasel gourd

13. Training system adopted in different
vegetables

14. Pruning system in Moringa

15. Pinching technique in leaf production in Moringa

16. Thank you