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Re-grow 10 leftover vegetables: Expand your kitchen garden

Throwing vegetable scraps in a bin is the easiest way to get rid out of wet waste. But waste isn’t a waste when it has a value. WE have come up with a way to cut down your grocery bills and to bolster your health. Therefore WE suggest you to Re-grow leftover vegetables to keep an everlasting supply of fresh vegetables round the year. It will be a fruitful addition to your kitchen garden.

How to Re-grow leftover vegetables?

Well it doesn’t require any prior knowledge of plant physiology, just a curious mind ready to learn the following tricks would be sufficient.  Let’s see how it works!

Re-Growing vegetables from the scraps:

1. Ginger

The aromatic, hot, zesty ginger holds a prominent place in every kitchen. And growing this rhizome is super-easy.

  • Place a piece of ginger root in cocopeat or potting soil and ensure that buds are facing up.
  • New shoots or roots will appear within a week.
  • Allow it to grow for some time and then it is ready to reap.
  • Don’t forget to keep a piece of root aside for further growing.

2. Mint

Amid the scorching heat of summer, the lingering cool effect of mint on the tongue is unforgettable. Hence, growing fresh mint in your garden is like a blessing in summer. 

  • Place a mint stem in a glass of water for ten days.
  • Keep it in a bright area but avoid direct sunlight.
  • Once the roots emerges and grows 1-2 inches in length, transplant it in cocopeat.
  • Enjoy the fresh mint leaves all the summer long!

3. Garlic-

The garlic has a powerful, pungent flavour. Fresh garlic cloves have many health benefits.

  • Pick a piece of garlic and plant it in cocopeat by putting the roots downwards.
  • Keep the pot in direct sunlight.
  • As the shoots emerge, cut the shoots to obtain the bulb.
  • Bulb will appear when it’s ready to harvest.

4. Potato

Potato is the most loved vegetable. So it should be the part of your kitchen garden. They can be grown in a container or bag.

  • Fill the container 4 inches deep with moistened cocopeat.
  • Cut the potatoes which have several eyes on them into 2 inch chunks.
  • Plant the chunks 5-7 inches apart and cover them with atleast 3 inches of moist cocopeat.
  • As the potatoes grow 7 inches tall, cover it with more cocopeat.
  • Continue to cover the small plants until it gets filled upto the top.
  • Water it well, but avoid water-logging.
  • Around 90-120 days, potatoes will be ready to harvest.

5. Tomato-

Growing tangy tomatoes from the seeds already enclosed inside it; is an easy task.

  • Take out all the seeds from the tomato by slicing it.
  • Rinse the seeds and allow them to dry.
  • Take a small pot and fill it with the moistened cocopeat. Dig a whole with your finger about half an inch deep and put a seed. Water it well, but again avoid water-logging.
  • Within few days, a shoot will emerge out. Allow it grow few inches tall.
  • Transplant the seedling into bigger pot.

6. Lettuce-

Sweet and crispy lettuce has a unique place in salad greens. Everyday cut fresh lettuce and munch it the way you want.

  • Keep the leftover lettuce leaves in a bowl having a small volume of water in the base.
  • Put the bowl in a shiny area.
  • Sprinkle water on the leaves twice a week as per the requirement.
  • Once the roots starts appearing with new leaves, it indicates that now seedling is ready for transplantation.
  • Transplant the plant into pot by avoiding heat and sunlight to roots.

7. Basil-

The most ver satile herb “basil” is a mandatory component of many world-class cuisines. Give your Kitchen Garden an Italian touch.

  • Place a basil stem in a glass of water for ten days.
  • Keep it in a bright area but avoid direct sunlight.
  • Once the roots emerges and grows 1-2 inches in length, transplant it in cocopeat.
  • Enjoy the fresh crispy lettuce leaves all the year!

8. Pumpkin-

Sweet and savoury pumpkin can be grown through the seeds enclosed inside. All you need to do is rinse and dry those seeds and sow them in your garden.

9. Pineapple-

The exceptional juiciness and vibrant flavour of this tropical fruit makes it a perfect summer fruit. Ready to have a tropical kitchen garden…….

  • Fill a container with water.
  • Cut the top part of pineapple and insert few toothpicks in order to hold it above the container. The water should touch the base.
  • Place the container in direct sunlight (if the temperature is too high outside then move the container inside during the night time).
  • Change the water regularly.
  • Roots will start emerging within a week.
  • Transplant in into the cocopeat or soil.

10. Beetroot-

Blood red beetroot together with its edible greens is a health tonic. All set to Re-Grow!

  • Fill a container with water.
  • Slice off the top portion of a beetroot.
  • Place the beetroot top into the container with the cut side facing downward.
  • Keep the container in an area where it can receive adequate sunlight.
  • Roots will start emerging within a week. Allow them to grow until it’s ready for transplantation.
  • Beets require 45-65 days to reach harvest.

As WE have said it earlier also that growing your own vegetables is fun as well as rewarding. Apart from being inexpensive, the satisfaction of growing your own vegetables is undeniably high. So, Happy Re-Growing!

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How to provide tender care to your plants during summer

Sweltering summer brings many delights such as luscious mangoes, watery watermelon and musky muskmelon to soothe our body from rising temperature. Although WE have ample of options to skip the searing heat of Sun but the Plants do not have. They consumes neither own fruits to keep themselves hydrate nor can walk to a shady place to avoid the sun. Hot, dry wind elicits massive moisture loss from Plant’s verdure through evaporation which results into drying and wilting of leaves. Therefore, your garden plants solicit special attention & care from you during summer.

Reorganize your garden for the summer!

Plants can withstand hot, dry summer better if proper care and maintenance is pursued. WE propagate following summer gardening habits to protect plants grappling with heat stress.

1.Dusk & Dawn Rule: When, How Long and How often to Water?

The plants should be watered early morning or in evening preferably before 7 AM or after 6:30 PM to proffer them good vigour.

Majorly it depends upon water retaining capacity of soil/media and how fast that moisture is being utilized? Water it to maintain favorable moisture content and not to get waterlogged.  Regularly monitor the moisture level in the soil.

2.Location of The Plant:

Location plays a crucial role. Shady area curtails the summer stress for heat and intense sunlight sensitive plants. Along with it, the exposure towards winds should be considered when shifting plants as sensitive plant’s foliage may burn by hot, drying air movement.

              Alternatively, you can provide a shade cloth(green or white) to shield your plants from the scorching sunlight.

3.Weekly Pruning:

Trim your plants by cutting dead-dried branches, drying or diseased leaves and twigs once in a week to boosts its growth.


Hot soil shackle plant growth. Especially for shallow-rooted and pot plants it becomes more severe as deeper thriving roots can penetrate to a level of reduced soil temperature and more moisture content. Mulching the surface of soil helps in reducing soil temperature, retains soil moisture for a long time and prevents weeds.

Mulch Materials:

It can be bark of the tree, grass bits, sawdust, dried leaves, compost, onion and garlic skins, straw, clayballs and old cooler grass (mats of Khus) etc.

Replace the mulch when you see any sign of decomposition.

5.Rendering continual supply of Nutrients:

In hot weather, the nutrient reserves of plants are exhausted at much higher rate. Declining nutrient level may hamper plant growth and their deficiency symptoms quickly appear. Therefore the nutrients should be added frequently.

         Composting would help in restoring nutrients reserve. Besides, there are few quick hacks that would replenish the nutrients rapidly.

Such as:

I) Curd Fertilizer:

Prepare a mixture of curd and water in a mud pot and then insert a copper spoon into the mix. Leave it for 10-15 days during which the white color of curd will turn into green.  Dilute it with water and spray.

II)Milk as a Fertilizer:

Either use 100% milk or dilute it with water. Spray it (preferably raw milk) on the soil. It also improves soil health.  As we all know it is a proven source of calcium and it contains other beneficial proteins, vitamins and micronutrients which can boost up plant growth.

III)Wood Ash:

It is a valuable source of nutrients. Wood Ash has a high potassium content which emboldens flowering and fruiting. It also contains phosphorous as well as several micronutrients including manganese, iron, zinc and calcium.

     Younger wood, such as twigs carries high amount of nutrients than older woods. Burning your trimmed twigs, dead wood or leaves might be worthwhile.

6.Protection against Diseases:

Protecting plants from microbial infestation and insect attack becomes very necessary for survival of the plant. Spraying Neem oil over the plant guards it against many disease causing agents. Additionally, Milk can be used to control aphids, thrips, spider mites as well as an fungicide to prevent molds, rot and powdery mildew up to a certain extent.

Plants frequently wilts in hot weather which is followed by dangling of both leaves and flowers. The necessity of tender care becomes more prominent in summer. WE hope that this constructive information will help you to preserve your garden lush green All Summer Long!

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Wondrous Wheatgrass: An Elixir to Rejuvenate Yourself!

India has a prodigious knowledge of herbal medicines. Since ancient times, Wheatgrass has been used to treat various diseases and disorders. Wheatgrass or widely known as Green Blood owing to a splendid chlorophyll content is the young fresh sprouted first leaves of the wheat plant. Its linear-lanceolate leaves are rich repository of antioxidants, 17 amino-acids, vitamins, minerals and proteins. Further, the blades of wheatgrass are too facile to grow from the wheat kernels available in every household.

Prevention of Diseases with GOOD NUTRITION:       

WE believe that “Prevention is always better than cure”. A punctilious intake of recommended vitamins, mineral and other nutrients that our body needs plays a pivotal role in keeping body & mind healthy. But the juggling life in today’s frenetic world makes it difficult. For this concern, Wheatgrass is the solution.

Nutritional Scanning –

An Army of Antioxidants:

  • It contains Beta- Carotenes which increases protection against many forms of cancer, including lung, bladder, rectal, oral and dermal (skin) cancers.
  • Vitamin C, a powerful free radical scavenger.
  • Vitamin E, fights infection, promotes healing and helps in prevention of lung and gastro-intestinal cancer.

The Repository of Essential Elements:

Wheatgrass is a rich source of chlorophyll, magnesium, potassium, calcium, sodium, Iron, selenium, zinc, chromium, vitamin B12, folic acid, pyridoxine and other minerals which are essential to sustain the biochemical balance of body.

The Gratifying Green Blood:

Wheatgrass juice contains up to 70 % Chlorophyll. The potential benefits of Chlorophyll include improving health, boosting energy, anti-aging remedy, fighting illnesses, detoxification, deodorization, in ulcer and the healing of wounds.

Presence of Essential Amino Acids-

The 8 essential amino acids which your body can’t produce are found in Wheatgrass. All at one place!

How to grow Wheatgrass in 5 easy steps!

WE propound few easy steps to grow this superfood indoor effortlessly from the wheat kernels. 

Raise your Wheatgrass in 5 easy steps:

1. Soak the Seeds:

Soaking triggers the germination of seeds. Soak the seeds overnight. At the end of the process, a tiny root will emerge out.

2. Pick a shallow container or a seed tray:

Fill the container up to 3/4th level with cocopeat or soil as per the availability.

 3. Sow the seeds:

Spread the wheat seeds evenly on the surface.  For a dense growth, keep the distance among the seeds less. Cover the seeds with a thin layer of cocopeat/soil. Sprinkle some water to make the medium moist. Place the container in a shadddy area. 

Check twice a day to ensure that the media is not drying out.

4. Germination:

After 2-4 days tiny seedlings begins to shoot up and a little blade of grass emerges out.  At this stage relocate the container to an area where it can receive partial sunlight. Water it daily as lack of water results in withering of grass.

      Be careful of keeping the media moist but not waterlogged as it may invite unwanted fungus to flourish.

5. Harvest:

Within 5-7 days seedlings grow about 15-20 cm. Wheatgrass will be ready to harvest and detoxify your body when the grass begins to fork or induce a new blade. Trim the grass with a scissor just above the media. 

     Wheatgrass can be harvested up to two cycles. 

Inculcate Wheatgrass in your Diet:

A refreshing Wheatgrass juice would give your day a perfect start. If your Palate resists eating raw wheatgrass than make a scrummy smoothie or make wheatgrass powder and mix it in fruit juice.

           ” It is venerated as an auspicious plant in Indian Tradition. Wheatgrass has accrued such homage only in view of its nutritional & medicinal properties. No wonder the wheatgrass is a complete health tonic. Rejuvenate your body with a sip of wheatgrass juice. ”

WE hope this information will embolden you to grow wheatgrass at your home! 

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Vegetable seed sowing calendar for India

When the cold breezes of Winter evanesce, the flowers of luscious mango begins blooming and Earth welcomes the Summer joyously. When the scorching sun dries off all the grain, Rain refurbishes the barren land and re-hydrates the water reservoirs. As the weather changes across the globe, each season brings plethora of gifts in the form of fruits, vegetables and cereals to the mankind. Every Season is a bouquet of varieties of fruits & vegetables with multifarious nutrients, earthy fragrance and subtle savour. The onset of a new season provides liberty to do experiments with culinary dishes, trying new recipes and bringing traditional seasonal dishes from grandma’s diary to the kitchen. 

Classifying vegetables according to the season is an Ancient Indian Practice.  Ritucharya is a concept of eating seasonally mentioned in Ayurveda. Ranging from Vasant Ritu (Spring) to Sharad Ritu (Winter), it briefly describes what to eat during each season to retain health and counteract diseases. The sowing schedule for Indian crops depends upon the weather that the vegetable can best tolerate.

A seasonal vegetable not only dazzles your taste goblet but there are plenty health benefits. Such as:

  • Utterly Delicious-

This fresher seasonal produce tastes much better than an out-of-season tasteless, flavorless and less juicy vegetable.

  • Satiates the body’s natural nutritional requirements:

Vegetables grown in appropriate season are more nutritionally dense. In winter, citrus fruits and vegetables are found in abundance. These are particularly high in “vitamin C”, an antioxidant responsible for boosting immunity. It is the matter of fact that immune system is weaker during winter. Whereas summer fruits and vegetables are rich source of beta carotene and other carotenoids that provides us a shield against sun damage.

Listen What Seasonal Chart Says!

As a Home gardener, Do you want to to eat seasonally but confuse about what and when to grow? Then pick a right vegetable for the right season as per the vegetable growing schedule. Grow your food seasonally at home to get nutritious and pesticides free produce.

Top vegetable to grow in the kitchen garden in India:

  • January:

Brinjal, Bitter Gourd, Bottle Gourd, Capsicum, Cucumber, Okra, Radish, Tomato, Pumpkin, Melon

  • February:

Applegourd, Bittergourd, Bottle Gourd, Cucumber, French Beans, Okra, Sponge Gourd, Watermelon, Spinach, Capsicum, Okra, Tomato, Pumpkin

  • March:

Applegourd, Bittergourd, Bottle Gourd, Cucumber, French Beans, Okra, Sponge Gourd, Watermelon, Spinach, Onion, Pumpkin

  • April:

Capsicum, Onion

  • May:

Onion, Pepper, Brinjal, Capsicum, Okra, Pumpkin

  • June:

All Gourds, Brinjal, Cucumber, Cauliflower, Okra, Onion, Sem, Tomato, Pepper, Cabbage, Capsicum, Pumpkin, Melon

  • July:

All Gourds, Cucumber, Okra, Sem, Tomato, Cabbage, Cauliflower, Pumpkin, Melon

  • August:

Carrot, Cauliflower, Radish, Tomato, Broccoli

  • September:

Cabbage, Carrot, Cauliflower, Peas, Radish, Tomato, Lettuce, Broccoli, Cucumber, Onion, Spinach, Pumpkin, Corn

  • October:

Beet root, Brinjal, Cabbage, Cauliflower, Lettuce, Peas, Radish, Spinach, Turnip, Capsicum, Carrot, Cucumber, Okra, Onion, Tomato, Potato, Pumpkin, Corn, Melon

  • November:

Turnip, Tomato, Radish, Pepper, Peas, Beet Root, Bitter Gourd, Bottle Gourd, Cabbage, Capsicum, Carrot, Okra, Spinach, Potato, Pumpkin, Corn, Melon

  • December:

Tomato, Bitter Gourd, Bottle Gourd, Cucumber, Lettuce, Okra, Radish, Potato, Pumpkin, Melon

             Consuming more fresh fruits & vegetables procured from your kitchen garden is one of the most important and easiest things you can do to stay healthy. When you pluck vegetables right from your home garden and serve in your plates, the nutritional content will be adequate. Grow your food seasonally at home to get nutritious and pesticides free produce.

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6 Seeds that every kitchen has: Create a Kitchen Garden from the Seeds of your Kitchen Cabinet

In the olden days, backyards were used for growing a variety of vegetables depending upon the season. Lush green garden, flavorful fruits and vegetables hanging on the branches gave immense pleasure and potential health benefits. As the wheel of time spins ceaselessly to give way to a new era, pesticides dusted vegetables at reasonable prices and scantiness of time has replaced home-grown vegetables.

Kitchen Garden: A Revolutionary Concept 

A Kitchen Garden is an area dedicated to growing herbs, fruits and vegetables for household consumption. Be it native or exotic, many vegetables can be cultivated to make culinary delights.

#Grow your own Vegetable

The wheel of time has spun again, and the populaces have recognized the detrimental effects of consuming pesticide-dusted vegetables. It bolstered the “#Grow Your Own Vegetable” approach and encouraged folks to establish a Kitchen Garden. And growing your own vegetables is fun as well as rewarding.

Rewards of growing veggies at home

The garden-fresh, crispy veggies will tickle your taste buds, save your pennies and proffer delicacy to your delicious dishes. Apart from being inexpensive, the satisfaction of growing your own vegetables is undeniably high. 

6 Seeds that every kitchen has-

Our quest for the easily available seeds ended up in the Kitchen. Following seeds are recommended for setting a kitchen garden as they have a special place in every kitchen cabinet:

  1. Coriander (Dhaniya)
  2. Fenugreek (Methi)
  3. Mustard (Sarson)
  4. Chick Pea (Kabuli Chana)
  5. Chillies (Mirchi)
  6. Pea (Matar)

6 Simple Steps to GROW:

  1. 1. Collecting the Seeds:
  2.  All the seeds can be found in canisters placed in your cabinets, forbye chilli seeds. To extract chilli seeds, slit open an unripe chilli with a sharp knife and release the seeds from it by using your fingers. Alternatively, dried red chillies can be used. Air-dry the seeds.
  3. 2. Soaking:
  • Soaking the seeds before planting is a gardening hack that every old gardener would suggest. To expedite seed germination, soak the seeds in a container before sowing. It ensures that the germination time is reduced. 
  • Does every seed require soaking?
  • Seeds such as tomato, chilly, fenugreek, mustard, peas, coriander, beans, etc. that have hard coats are required to be soaked.
  • for Soaking: 12-24 hours
  • Prefer water just warmer than your body temperature
  1. 3. Pick a Pot:
  2. Fill up the pot or container 3/4th with a mixture of coco peat and perlite. It makes gardening effortless and lighter. Furthermore, it provides a porous media to plant roots. 
  3. 4. Sow the Seeds:
  • Prick the cocopeat media with your finger about an inch i.e. the first joint of an index finger at the equidistance. At the moment first thing to note is that except coriander and fenugreek, all the other four varieties of seeds should be grown in a small container initially. Place a single seed in each hole. Then sprinkle some cocopeat to cover the seeds for germination. Sprinkle small amount of water to keep them moist. Monitor the progress daily. Be careful of keeping the cocopeat moist but not waterlogged.
  • 5. Transplantation:
  • When the seedlings become 2-3 inches tall bearing a set of seed leaves and true leaves, it indicates that it is time to transplant the seedlings into a bigger pot. 
  • Feed the plant with nutrients and water. Either use organic manure or nutrient solution to provide necessary growth nutrients to satiate the growing needs of the plant.
  1. 6. Harvest:
  2. The sweet fruit of our hard work is ready in the form of fresh and aromatic garden vegetables! The long-awaited moment is reaping the crop. The technique and time of harvesting vary with the nature of crops. For instance:
  • Coriander: 

coriander crops will mature in 40-45 days. Harvest coriander by plucking individual leaves and stems from the base of the plant. The plant will flourish up to two or three more cycles.

  • Fenugreek:

It is a fast-growing annual having an enticing flavor and will produce leaves that are ready to harvest within just 20-30 days of sowing. Perpetual harvests can be expected until the plant begins to blossom.

  • Mustard:

Requires 30-40 days to reach the harvesting stage. The reaping should be done when the leaves are younger & tender.

  • Chickpea

Requires about 100 days to reach the harvesting stage.

  • Chillies:

It requires about 120 Days to reach harvest. Chillies can be plucked 8-10 times while the ripe ones can be plucked 5-6 times.

  • Peas

Takes about  60 to 70 days to harvest after planting. The maturation of Peas occurs very quickly. Keep your peas well picked to foster the development of more pods.

Garden to the Plate:

These crops possess a tremendous amount of qualities. Chillies are a rich source of Vitamin A, B, C, and E while peas are an excellent source of protein and fiber. Fenugreek helps in lowering blood sugar levels, boosting testosterone and reduces cholesterol, etc. Mustard contains magnesium and selenium, an element known for its anti-inflammatory effect. Coriander is extensively used due to its medicinal properties. Green Chickpeas are also a rich source of proteins and vitamins A and C.

Savour the flavour of “Sarson Da Saag” (Indian subcontinental dish made by using mustard greens), “Methi ki Bhaaji” (Fenugreek Greens) and Chane ki bhaaji (Chickpea greens). Garnish your dishes with aromatic coriander leaves and spice it up with hot chillies. Do experiment with sweet peas. 

WE hope this information will help you to establish your own wonderful kitchen garden in the kitchen windowsill, backyard or corridor. Once you grow the plants, you’ll be rewarded with green fresh vegetables all year long!