Year Round Fresh Vegetable Production from an Organic Kitchen Garden: Twelve Years' Experience of ARS, Pakhribas

Purushottam P. Khatiwada1 and Sharmila Piya2


An organic kitchen garden was established at central farm of Agricultural Research Station, Pakhribas at an elevation of 1747 masl. The objectives of establishing the organic kitchen garden were to explore the potential of growing different types of vegetables without applying inorganic fertilizers and pesticides, and to demonstrate it to the mountain farmers not having access to external inputs. An observational study since 1993 revealed that harvest of 1.14 to 1.9 kg of vegetables per day is possible from a kitchen garden of 109.1 m2 (net area for cultivation) area without the use of external inputs. Among thirty-one different vegetables grown, twenty-nine vegetable crops, excepting Jaringo and Barmeli Dhania, have been identified suitable for cultivation. Coriander, spinach, fennel, anise and cress have been found appropriate as intercrops. A year-round production of vegetables in the kitchen garden is possible by adjusting species, cultivars and seasons. Locally available plant materials such as tobacco, boke- timur (Zanthoxylum acanthopodium) and siltimur (Litsea cubeba) are useful to maintain pests below economic threshold level.

Published Year

Proceeding Volume 4