A season-by-season plan for growing vegetables and herbs at home on a terrace, balcony or plot in most of India.
Part 1
Start with light and space
A kitchen garden needs a spot with five to six hours of direct sun. Fruiting vegetables need the most light; leafy greens and herbs manage with less. On a terrace, use raised beds or grow bags; on the ground, prepare beds with compost worked into the top 20–30 cm of soil.
Part 2
Monsoon (June to September)
This is the season for okra, beans, cowpea, cucumber, bottle gourd, ridge gourd, bitter gourd, pumpkin and amaranth. Make sure beds drain well, because standing water in the rains causes root rot and fungal disease.
Part 3
Winter (October to February)
Winter is the easiest and most productive season in most of India. Sow spinach, fenugreek (methi), coriander, radish, carrot, beetroot, peas, cabbage, cauliflower, broccoli, lettuce and onion, and plant tomato, brinjal and chilli seedlings.
Part 4
Summer (March to May)
Summer suits heat-loving crops such as okra, gourds, cucumber, cluster beans and amaranth. Mulch the soil, water early in the morning, and give young plants afternoon shade on hot terraces. In very hot regions, keep summer planting small and use the time to prepare beds for the monsoon.
Part 5
Keeping it going
Sow small batches every two or three weeks so the harvest is steady. Feed with compost or vermicompost every few weeks, and use neem oil for common pests. If there is no time to look after it, a gardener visit once a week keeps a kitchen garden productive.