A nutrition garden as designed at Kerala Agricultural University envisages growing of vegetables, fruits and spices to meet the nutritional requirement of a family of five people.
Vegetables consist of leafy, pulses, fruits and several underexploited and underutilized plants. Fruits consist of locally adapted crops like guava, aonla, pineapple, gooseberry, Surinam cherry. Leaf vegetables are amaranth, Ceylon spinach, beat leaf, chekkurmanis, amaranth, basella, basil and leaves of many tubers. Pulses are cowpea, pea, beans and several underutilized but locally adapted crops.
The nutrition garden is managed by family labour. Manures are composts from family wastes. Techniques like drip fertigation, mulching, integrated pest disease management and value addition of raw products into dehydrated fruits and vegetables are the distinct advantages of a nutrition garden.
More details are available in the booklet NUTRITION GARDEN published by Directorate of Extension, Kerala Agricultural University.
Dr K V Peter
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