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Growing food with Hydroponic

Conventional food and produce teeming with toxins are quickly losing their appeal as more dangers of GMOs and pesticides come to light, and consumers are increasingly spending their money on organic products and even growing their own food when they can’t find a trustworthy source in their area.

Farmers are already struggling to keep up with the rising demand for organic food.

Despite the strong demand, many new farmers are finding it costly to grow organic food in large quantities.

However, with hydroponics, this issue has been fixed. There is majorly a fixed startup cost involved. But, once the growing facility has been set up, the running cost is very minimal.

Hydroponics gives farmers an option to farm in a dirt free environment while saving a lot of space and water. Furthermore, the plants are chemical free and give consistent quality and quantity.

Watercress, water chestnut, wasabi, and lotus are some of the food plants that naturally grow in water. But many terrestrial vegetables can adapt to growing in water.

Some, like leafy greens like lettuce and spinach, do extremely well. They seem to be happier than their counterparts growing in the ground because they get a continuous supply of water and are not bothered by soil pathogens.

Lettuce – Lettuce is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds.

Spinach – Spinach is an edible flowering plant in the family Amaranthaceae native to central and western Asia. Its leaves are eaten as a vegetable. This leafy vegetable is grown the same way as lettuce.

Celery – Celery is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves.

Basil – Basil, also called great basil or Saint-Joseph’s-wort, is a culinary herb of the family Lamiaceae. The name “basil” comes from Latin, Basilius, and Greek βασιλικόν φυτόν, “royal/kingly plant”.

Coriander – Coriander, also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

Fenugreek (Methi) – Fenugreek is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and its leaves are common ingredients in dishes from South Asia.

Mint – Mentha is a genus of plants in the family Lamiaceae. It is estimated that 13 to 18 species exist, and the exact distinction between species is still unclear. Hybridization between some of the species occurs naturally.

Oregano – Oregano is a flowering plant in the mint family. It is native to temperate Western and Southwestern Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1–4 cm long.

Thyme – Thymus vulgaris is a species of flowering plant in the mint family Lamiaceae, native to southern Europe from the western Mediterranean to southern Italy.

Amaranthus (Chulai) – Amaranthus, collectively known as amaranth, is a cosmopolitan genus of annual or short-lived perennial plants. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants.

Ajwain – Ajwain, ajowan, or Trachyspermum ammi—also known as ajowan caraway, oomam in Tamil, ajman, bishop’s weed, or carom—is an annual herb in the family Apiaceae. It originated in India.

Aragula (Rocket) – Arugula or rocket is an edible annual plant in the Brassicaceae family used as a leaf vegetable for its fresh peppery flavor. Other common names include garden rocket, or simply rocket, and eruca.

Lemon Balm – Lemon balm, balm, common balm, or balm mint, is a perennial herbaceous plant in the mint family Lamiaceae and native to south-central Europe, the Mediterranean Basin, Iran, and Central Asia, but now naturalized in the Americas and elsewhere.

Parsley – Parsley or garden parsley is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region, naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable.

Green Onion – Scallions are vegetables of various Allium onion species. Scallions have a milder taste than most onions. Their close relatives include the garlic, shallot, leek, chive, and Chinese onion. Noodles, Salads, and Pasta or even much more, there’re so many recipes in which you can try green onions.

Tomatoes – The tomato is the edible, often red, fruit/berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The plant belongs to the nightshade family, Solanaceae. The species originated in western South America.

Peppers – Capsicum is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. Their cultural requirements are similar to tomatoes.

Cucumbers – Cucumber is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless. Bush type cucumbers are preferred for hydroponics; the climbing type would need extra support.

Garlic Sprout – Garlic Sprouts come from the seed of the garlic chive plant. Garlic chive sprouts taste like garlic. A rare seed which is expensive, and slow to sprout. It can be used in salads baked potatoes, or to spice up any preparation, because it has an aroma and garlic-like flavor.

Growing food generates anticipation, curiosity, and interest, as well as it is fundamentally healthy- organic and free from harmful chemicals that are often used in producing large crops.

In addition, it’s much more rewarding! There is nothing better than a meal made with organic fruits of your own.

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