Kitchen Gardening

Far less than most people assume. A sunny balcony of 50 to 100 square feet already supports a steady supply of leafy greens, herbs, chillies and tomatoes in containers. A 200 to 400 square foot terrace or backyard with raised beds can meaningfully cover a family's vegetable needs through the season.

Yes. We set up kitchen gardens with compost, vermicompost and organic amendments, and manage pests with neem oil, companion planting and natural traps. No synthetic pesticides are used. We also show you how to compost your own kitchen waste so the garden keeps feeding itself.

In the Terai climate the winter season (October to February) is excellent for spinach, methi, coriander, mustard, radish, carrot, peas, cauliflower and cabbage. The summer and monsoon season (March to September) suits tomato, brinjal, chilli, okra, cucumber, bottle gourd and pumpkin. Herbs like mint, curry leaf and lemongrass grow nearly all year. We prepare a season-wise planting calendar for your specific site.

That is exactly who this service is for. We build the beds or containers, fill them with the right soil mix, install drip irrigation, plant the first crop and then walk you through watering, feeding and harvesting in simple terms. Many clients also start with a few months of maintenance visits while they find their feet.

Quickly, if we plan for it. Leafy greens like spinach, methi and coriander are ready in 25 to 40 days. Radish takes around 30 days. Tomato, chilli and brinjal take 60 to 90 days from transplanting. We usually mix fast and slow crops in the first planting so you see results early.

Yes. School kitchen gardens are a popular request and work well as a teaching space, and office terrace farms are increasingly common. We handle the setup and can provide scheduled maintenance so the garden does not depend on one enthusiastic staff member.