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Campaign description

Course Code: HOR 108

Objectives

Further to the recent food crisis, there is now an increased awareness and interest to produce some vegetables at backyard level.  This activity ensures readily available vegetables (diversified fresh and quality produce) and their traceability while being a healthy one.  The course aims at providing participants the necessary skills and knowledge in the setting up of a kitchen garden.  It involves a practical session on production practices.

Course outline

  • Introduction of kitchen gardening
  • Basics of plant production
  • Types of vegetables
  • Tools and equipment
  • Cropping calendar
  • Kitchen garden layout
  • Cultural practices
  • Crop protection
  • Extending shelf life of vegetables

Duration

4 half day sessions (12 hours)