Kitchen herb garden A Lecture By Mr Allah Dad Khan Former DG Agriculture Extension Khyber Pakhtun Khwa Province & Visiting Professor Agriculture University Peshawar Pakistan

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

3.  1.Kitchen Herb Gardening A Step Towards
 Poverty Reduction
 2. Vegetables Kitchen Gardening need of the
day
 3. Hydroponics a new innovation

4.  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.

5.  Culinary = Parsley, Sage, Chives, Thyme,
 Aromatic = Mint , basil , rosemary and
marjoram
 Ornamental =Mint , Lavender and chives
 Medicinal = Peppermint, Fenugreek , Basil
,thyme

6.  Annual = Anise, Basil , Chives, Coriander and
dill
 Biennial = Caraway , parsley
 Perennial = Chives, Fennel , Mint
 Thyme

7.  Environmental requirements
 Mature height
 Use
 Garden style
 Plant characteristics
◦ Foliage color & texture
◦ Bloom color and time

8.  Full sun
◦ Exceptions: menthes, monardas
 Soil
◦ Well drained, sandy
◦ Not overly fertile, especially N
 Winter protection
 Pests
◦ Rust, mites, aphids, caterpillars

9.  Tall Growing
◦ Angelica, Bergamont, Borage
 Medium Growing
◦ Lovage, Lemon Balm, Chervil, Comfrey
 Low Growing
◦ Mints (varieties)

10.  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

11.  Formal
 Informal
◦ Cottage
◦ Kitchen / Potager
◦ Flower Border
◦ Container

18.  Many varieties
 Maximize space
 Winding paths

19.  Annuals - seed, cuttings
 Perennials
◦ Division
 Tarragon, Chives, Mint
◦ Cuttings
 Lavender, lemon Balm, Sage, Rosemary, Scented Geranium
◦ Layering
 Almost any with flexible branches

20.  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

21.  Drying
 Freezing
 Oils & Vinegars
 Sugars & Salts

22.  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

23. 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

24. 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

25. 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

26. 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

27. 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

28. 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

29. 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

30. 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

31. 1 Climate As per ecological zone
2 Organic Fertilizers Farm Yard manure, compost /biopost
3 Soil Selection
Soil Preparation
Loamy Soil preferred
Through one to two Ploughing
Followed 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 availability
Method of
seeding/sowing
Through reliable source
Planting Seeds One by One
The Scatter Method/ broadcast
Transplanting 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

32. 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 Packing and 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 of finished
product
Local/Provincial/National/Interna
tional
Seek advice from experts about
quantity, do not compromise on
quality, as quality speaks.

34. Vegetables Kitchen
Gardening

35.  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

36.  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

37.  Cardiovascular
 Hypertension
 Cancer
 Diabetes
 Obesity
 Kidney disease/ renal stones
 Gallstones
 Diverticular disease
37

38.  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.

39. 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

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

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

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

44. 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

45.  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

47. 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 scientis
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 thes
nutriculture systems HYDROPONICS.

48. -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.

49.  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 sup
it.

50.  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.

51.  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.

53.  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.

54.  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.

55.  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.