kitchen herb garden a lecture by mr allah dad khan former dg agriculture extension khyber pakhtun...

Kitchen Herb Gardening A Step Towards Poverty Reduction By

Allah Dad Khan [email protected]

03329221298

mailto:[email protected]

1.Kitchen Herb Gardening A Step Towards Poverty Reduction 2. Vegetables Kitchen Gardening need of

the day 3. Hydroponics a new innovation

Presentation Set Up

HERBSWhat are they?

Botanical Definition: Plant that does not produce a woody stem and it dies back to the ground in the winter.

Garden Definition: Has culinary, aromatic or medicinal uses. Roots, stems, foliage, flowers, and seeds used.

Culinary = Parsley, Sage, Chives, Thyme, Aromatic = Mint , basil , rosemary and

marjoram Ornamental =Mint , Lavender and chives Medicinal = Peppermint, Fenugreek ,

Basil ,thyme

Uses of Herbs

Annual = Anise, Basil , Chives, Coriander and dill

Biennial = Caraway , parsley Perennial = Chives, Fennel , Mint Thyme

Life Cycle of Herb

HERB SELECTION Environmental requirements Mature height Use Garden style Plant characteristics

◦ Foliage color & texture◦ Bloom color and time

HERB CULTURE Full sun

◦ Exceptions: menthes, monardas Soil

◦ Well drained, sandy◦ Not overly fertile, especially N

Winter protection Pests

◦ Rust, mites, aphids, caterpillars

Shade Tolerant Herbs Tall Growing

◦ Angelica, Bergamont, Borage Medium Growing

◦ Lovage, Lemon Balm, Chervil, Comfrey Low Growing

◦ Mints (varieties)

HERB GARDEN DESIGN Available space Available time for maintenance Surroundings

◦ Formal vs. Informal◦ Modern vs. Old Fashioned

Amount and type of herbs◦ Plant often used herbs closest to pathway

HERB GARDEN STYLES Formal Informal

◦ Cottage◦ Kitchen / Potager◦ Flower Border◦ Container

HERB GARDEN STYLESFormal - Checkerboard

HERB GARDEN STYLESFormal - Circle in Square

HERB GARDEN STYLESFormal - Wheel Garden

HERB GARDEN STYLESFormal - Knot

HERB GARDEN STYLESCottage

Many varieties Maximize space Winding paths

Herb Propagation Annuals - seed, cuttings Perennials

◦ Division Tarragon, Chives, Mint

◦ Cuttings Lavender, lemon Balm, Sage, Rosemary, Scented

Geranium◦ Layering Almost any with flexible branches

Harvesting Herbs Root Crops - Fall

◦ Ginger, Garlic Annuals & Biennials - All season Flowers - As soon as flowers open

◦ Lavender, marigold, rosemary Seeds - Let ripen on plant Perennials - Anytime except late fall

Preserving Herbs Drying Freezing Oils & Vinegars Sugars & Salts

1. Fresh , healthier , nutritious , and aromatic herbs always available

2.No boring dinner 3.Good for u as beautiful garden feature 4.Save time ,money and energy 5.Educational 6. Relieve stress 7. Curb Appeal 8.Share the Wealth 9. Exotic variety 10. Good clean fun 11. Integrated pest management 12. Create habitat and biodiversity

Benefits of Kitchen Herb Garden

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

1.A Plan for Winter Medicinal Plant For Herb Kitchen Garden size one Marla ( 25 sq. meter)

Coriander 8 sq. meter Zeera Sufaid

5 sq. meter

Methi 10 sq. meter

Aspaghol 5 sq. meter


Lehsan 10Sq. meter Soyia(Dill) 3 sq.meter

2.Aplan Winter Medicinal Plant For Herb Kitchen Garden Two Marla size ( 50 sq. meter)



Rai 4 sq. meter Kalwonji 5 sq. meterLehsan 10sq. meter Soyia(Dill) 3 sq.meterAjwain 8 sq meter Alsi 5 sq meterTukham Balango

4 sq meter Onion 8 sq meter

3.A Plan Winter Medicinal Plant For Herb Kitchen Garden Three Marla Size ( 75 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

4.A plan Winter Medicinal Plant For Herb Kitchen Garden Four Marla Size (100 sq. meter)

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

5.A Plan Summer Medicinal Plant For Herb Kitchen Garden one Marla Size ( 25 sq. meter)

Adrak 8 sq.meter Lemon Grass

6 sq.meter

Pudina 8sq.meter Kulfa 4 sq.meter


Haldi 4sq.meter Choongan 4sq.meter

Babchi 4sq.meter Tulsi 4 sq.meter

6.A Plan Summer Medicinal Plant For Herb Kitchen Garden Two Marla Size ( 50 sq. meter)

Adrak 12 sq.meter

Lemon Grass

9 sq.meter

Pudina 12 sq.meter

Kulfa 6 sq.meter


Haldi 6sq.meter Choongan 6sq.meter

Babchi 6sq.meter Tulsi 6sq.meter

7.A plan Summer Medicinal Plant For Herb Kitchen Garden Three Marla Size ( 75 sq. meter)

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

8.Aplan Summer Medicinal Plant For Herb Kitchen Garden Four Marla Size ( 100 sq. meter)

1 Climate As per ecological zone

2 Organic Fertilizers Farm Yard manure, compost /biopost3 Soil Selection

Soil Preparation

Loamy Soil preferred

Through one to two PloughingFollowed by planking

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

5 Seed availabilityMethod of seeding/sowing

Through reliable sourcePlanting Seeds One by OneThe Scatter Method/ broadcastTransplanting Seedlings/ nursery

6 Irrigation and irrigation method

Through Taps , Bucket irrigation, Drip Irrigation which ever is feasible

7 Insect Pests and Diseases control

To be controlled through expert advice

8 Harvesting time Proper maturity level or as directed

Package of technology for medicinal herb plants

9 Collection of seed /leaves/roots/stem

Collection as directed by expertAnd farmers own experience

10 Cleaning/Drying Dry in Sunlight / shade as recommendedBy researchers

11 Packing and Packaging As per demand of the market 12 Store Cool Dry Places13 Transport to market Immediately or on the time

The dealers desired for it14 Marketing of finished

product Local/Provincial/National/InternationalSeek advice from experts about quantity, do not compromise on quality, as quality speaks.

Package of technology for medicinal plants contd

Vegetables Kitchen Gardening

1. To Save Money , Vegetables from your own garden cost less. 2. Home Grown Vegetables are Healthier and safe 3. You Know What Has Been Put On Them organic or inorganic 4. Home Grown Vegetables and Herbs Taste Better then vegetables from

market 5. Growing Your Own Vegetables is Satisfying ur needs . 6.Austhetic value good for health 7. Fruit Full Hobby 8. Exercise keeps man perfect 9. You can grow fruits , vegetables and herbs on your own choice 10. It is a recreation for women folk

Advantages of Kitchen Gardening

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

Nutrition in Vegetables

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

37

Health Benefits of Vegetarian

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.

Vegetable Garden Planning

Summer Vegetables

Name of Veg Name of VegGourds Sweet Pepper

Squashes Hot PepperTinda Tomato

Cucumber PotatoBitter Gourd KulfaOkra MelonBrinjal Water MelonTurmeric GingerArum Beans

Winter Vegetables

Name of Veg Name of Veg

Carrot CabbageTurnip Ice Berg SaladRadish CorianderSpinach MethiKuram Sag GarlicSarsoon OnionCauli Flower Peas

Off Season Vegetables/Tunnel Tech

Name of Veg Name of VegCucumber Sponge GourdTinda Ridge GourdBitter Gourd Bottle Gourd Marrow OkraPepperEgg PlantTomato

Novel Vegetables

Name of Veg

AsparagusChinese CabbageIce Berg SaladBrussels Sprout

Income Generation through Value Addition

Vegetable juicesThe 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

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

Hydroponics

History Of Hydroponics Although hydroponics today involves tables, pots,

pumps, and high tech lights for indoor gardens, it is nothing new. It is a technique that was used by the ancient Mayans and Babylonians.

The word was derived from the Greek words, HYDRO (water), and PONOS (labor), literally, “water working”.

Hydroponics became popularized by the news media in the 1920s when a scientist named Dr. William F. Gericke of the University of California when he put laboratory experiments in plant nutrition on a commercial scale. In doing so he termed these nutriculture systems HYDROPONICS.

The advantages of hydroponics are significant including:-Superior taste, quality, appearance, uniformity, and extended shelf life of hydroponic vegetables.

-No sterilization of growing media required and plant nutrition is easily and completely controlled within the nutrient reservoir.

-No weeding, no cultivation, no soil borne diseases or insects. Allows uniform water availability to plants.

-Closer plant spacing is possible and movable plant channels allow greater production from equal areas.

-Less water required and less fertilizer needed, and root zone heating and cooling is made possible.

Wick System The Wick system is by far the simplest type of

hydroponic system. This is a passive system, which means there are no moving parts. The nutrient solution is drawn into the growing medium from the reservoir with a wick.

The biggest draw back of this system is that plants that are large or use large amounts of water may use up the nutrient solution faster than the wick(s) can supply it.

Water Culture The water culture system is

the simplest of all active hydroponic systems. The platform that holds the plants is usually made of Styrofoam and floats directly on the nutrient solution. An air pump supplies air to the air stone that bubbles the nutrient solution and supplies oxygen to the roots of the plants.

The biggest draw back of this kind of system is that it doesn't work well with large plants or with long-term plants.

N)utrient (F)ilm (T)echnique

The nutrient solution is pumped into the growing tray (usually a tube) and flows over the roots of the plants, and then drains back into the reservoir.

N.F.T. systems are very susceptible to power outages and pump failures. The roots dry out very rapidly when the flow of nutrient solution is interrupted.

There is usually no growing medium used other than air, which saves the expense of replacing the growing medium after every crop. Normally the plant is supported in a small plastic basket with the roots dangling into the nutrient solution.

AEROPONIC The aeroponic system is probably the most high-tech

type of hydroponic gardening. The roots hang in the air and are misted with nutrient solution. The mistings are usually done every few minutes. The aeroponic system needs a short cycle timer unlike other systems that runs the pump for a few seconds every couple of minutes.

if the misting cycles are interrupted.

AEROPONIC The aeroponic system is probably the most high-tech

type of hydroponic gardening. The roots hang in the air and are misted with nutrient solution. The mistings are usually done every few minutes. The aeroponic system needs a short cycle timer unlike other systems that runs the pump for a few seconds every couple of minutes.

Because the roots are exposed to the air like the N.F.T. system, the roots will dry out rapidly if the misting cycles are interrupted.