HOME GARDEN
With ladyfingers selling for 25-30 a
kg, tomatoes for 20-25 and lemons for 5 apiece, growing vegetables in your
backyard is no longer a hobby. It’s a serious attempt at bringing the household
budget back on track. You will be surprised to know that it is not as difficult
as it may seem.
Ask Preeti Patil. Twelve years ago, the woman who was in charge of the canteen at the Mumbai Port Trust, sensed a unique opportunity in the 3,000 sq ft terrace of the office canteen and decided to grow vegetables there. Today, it is a flourishing kitchen garden that boasts 150 varieties of vegetables. “I had no knowledge of horticulture earlier, but that did not deter me from setting up my dream garden,” she says.
Growing vegetables at home is not only economical but also a healthier option. The vegetables available in the market are grown on large farms and are laden with pesticides and other toxic chemicals. If an overzealous farmer has used a stronger concentration of pesticide, you may have more chemicals on your dinner table than your body can endure. On the other hand, the organic vegetables you grow will be far superior in taste.
Patil runs a blog called Urban Leaves, through which she gives tips to aspiring horticulturists on growing vegetables. She also conducts workshops to inculcate interest in kitchen gardening. “If we are able to make any aspect of city farming easier or more delightful, we will come one step closer to our dream,” says her team of dedicated gardening enthusiasts.
In urban areas, where a square foot of space costs a bomb, it may not be easy to have a full-fledged kitchen garden. However, all you need is a small corner that gets enough sunlight. If this is not possible, go for plants that don’t need direct sunlight.
If you are growing in pots, choose vegetables that are used in smaller quantities. Fenugreek (methi), spinach and mustard are easy to grow. Ladyfingers too grow well, but you will need at least 15-20 plants to yield enough to make dinner for a family of four.
Ask Preeti Patil. Twelve years ago, the woman who was in charge of the canteen at the Mumbai Port Trust, sensed a unique opportunity in the 3,000 sq ft terrace of the office canteen and decided to grow vegetables there. Today, it is a flourishing kitchen garden that boasts 150 varieties of vegetables. “I had no knowledge of horticulture earlier, but that did not deter me from setting up my dream garden,” she says.
Growing vegetables at home is not only economical but also a healthier option. The vegetables available in the market are grown on large farms and are laden with pesticides and other toxic chemicals. If an overzealous farmer has used a stronger concentration of pesticide, you may have more chemicals on your dinner table than your body can endure. On the other hand, the organic vegetables you grow will be far superior in taste.
Patil runs a blog called Urban Leaves, through which she gives tips to aspiring horticulturists on growing vegetables. She also conducts workshops to inculcate interest in kitchen gardening. “If we are able to make any aspect of city farming easier or more delightful, we will come one step closer to our dream,” says her team of dedicated gardening enthusiasts.
In urban areas, where a square foot of space costs a bomb, it may not be easy to have a full-fledged kitchen garden. However, all you need is a small corner that gets enough sunlight. If this is not possible, go for plants that don’t need direct sunlight.
If you are growing in pots, choose vegetables that are used in smaller quantities. Fenugreek (methi), spinach and mustard are easy to grow. Ladyfingers too grow well, but you will need at least 15-20 plants to yield enough to make dinner for a family of four.
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