To study the layout and planting of Kitchen Garden

Horticulture Guruji

Exercise 2

To study the layout and planting of Kitchen garden

HORT 211

Vegetables are grown in areas surrounding the house for fresh supply to the kitchen for family consumption. The main purpose of kitchen or home gardens is to provide the family’s daily requirement with fresh vegetables rich in nutrients and energy. There is to be more or less a continuous supply of a variety of vegetables throughout the year according to the season. It also provides recreation and exercise, especially for ladies. In addition to the above, home garden can reduce family expenditure and improve the standard of living.

Table 1. The cropping pattern of the kitchen/nutrition garden

Plot No.

Vegetables and period

Vegetables and period

Vegetables and period


Cabbage (October-February)

Cowpea (March- June)

Fenugreek (August- September)


Okra (September–December)

French bean (January -March)

Carrot (June –July)


Chilli (June-May)

Garlic (June-December)

Radish (June-July)


Peas (September –November)

Tomato (December –March)

Okra (April –June)


Carrot (September –November)

French bean (December -April)

Cucumber (May –July)


Capsicum (September –December)

French bean (January -April)

Cucumber (May-August)


Beetroot (September –December)

Cabbage (December –March)

Cluster bean (April –July)


Potato (November- February)

Amaranthus (November –April)

Cowpea (May –April)


Sweet potato (August –September)

Brinjal (January -February)

Carrot (June –July)


Palak (September –November)

Capsicum (January – February)

Radish (June –August)


  1. The kitchen garden is the best means of recreation and exercise
  2. Kitchen garden lowers the vegetable bill: In the kitchen garden, there is no transportation charge and middlemen’s share which greatly adds to the price paid by the consumers in purchasing vegetables from the market.
  3. It secures enough vegetables within the means of all classes at a very cheap rate.
  4. The cost of raising the vegetables in the kitchen garden through one’s own labour is far less than what a family spends on vegetables in the market.
  5. Vegetables grown in the kitchen garden are nutritious, fresh and are not liable to infection with germs occurring in unsanitary markets.
  6. Better utilization of available surrounding land, kitchen waste, and kitchen water.

Planning and management


Land size depends on the number of persons to be supplied with vegetables. An area of 250 sq.m can supply vegetables for a family of five members.


As far as possible the kitchen garden should be located near the house, especially in the back of the kitchen room. The soil should be preferably loam or sandy loam, well-drained with rich in organic matter and nutrients.

Arrangement of crops

Perennials and fruit crops should be on one side or at one end of the garden, in such a way that they should not obstruct field preparation and intercultivation. Cucurbitaceous and other vine vegetables should be grown near the fence. Quick-growing plants should be planted in continuous rows as per our plan of supply of vegetables throughout the year.


FYM or compost is best suited for kitchen garden. For the best growth and development of crops chemical fertilizers are also used in addition to kitchen waste.


As and when required, take up weeding, staking, thinning, earthing up, etc., for good growth and development of vegetable crops.


Plants should be irrigated regularly

Control of pests and diseases

 Plant protection measures based on the need are taken up at appropriate intervals to control respective pests/diseases.


Generally, harvesting is done at the right stage in order to get quality products according to requirements.

All Types of Horticultural Crops