The ultimate guide to starting your home garden

Starting your home garden is easy; currently, there are online courses like those from La Aldea Avándaro and other institutions that guide you with specialists in organic agriculture so you can start from scratch, in a pot, on a terrace, or in a garden. It’s time to sustainably transform those grassy garden areas, or that terrace, or balcony, into growing spaces where each season you can harvest vegetables and fruits, as well as herbs and legumes for your kitchen. What to consider for growing your home garden It is important for growing your own food, in addition to having a space with hours of sunlight and fresh air, a living soil and water. Location of the garden The available space you have at home is of utmost importance. If your garden will be indoors, you can use pots, crates, PVC tubes, or any sturdy container. If it will be in the garden, define the area and consider the sun orientation. Place the garden in a spot where it gets sunlight for most of the day, preferably in the morning. Avoid installing the garden where pets have access or where there are drafts. If you build the garden in the yard, it’s important to have a water source nearby. For the success of the garden, it is essential to know what to plant. For example, fruit-bearing plants like tomatoes, squash, chayote, chili, or strawberries require 6 hours of sunlight a day. To plant leafy vegetables like lettuce, Swiss chard, spinach, or cilantro, 3 hours of sunlight a day is needed. Design For the garden design, consider whether the space is enclosed like a room or open like a patio, balcony, terrace, rooftop, or garden. There are two ways to create a garden: cultivating directly in the soil or in containers like cans, buckets, crates, pots, or bottles. Tools The basic tools you should have to start your home garden are a shovel, rake, and scissors. Seeds There is a variety of organic or agroecological seeds available in the market, small or large, depending on their size they are sown at different depths. To ensure the germination of your seeds, you must consider the following factors: Moisture: control the amount of water applied, as it activates the seeds and starts the germination process. Temperature: for a seed to germinate, it is necessary to maintain the temperature within an average range of 20º C to 30º C. Oxygen: when sowing the seed, its respiration increases, so it is important to consider the depth at which it should be sown. When planting, be careful not to crush or push the seed too hard, as it can be harmed. Living soil The soil or earth is an indispensable element for the good outcome of an organic or agroecological garden at home, as it nourishes the plants and helps maintain the balance of nutrients necessary to avoid pests and diseases.  Compost is a type of soil made from organic waste through the composting process, where microorganisms decompose organic matter to generate a type of fertilizer that contributes to improving the environment and enriching crops. Organic matter  Green matter: green vegetation, the green plants that we cut or can plant for this purpose, such as legumes and green leaves from some trees, among others. Food waste is also included. Dry matter: dry vegetation, dry plants like straw, which can be from corn, dry grass, and straw from cereals like wheat, for example. Vermicompost: soil with a certain type of worms that is added to the traditional compost pile. The process of adding California red worms or Eisenia foetida and transforming the compost into vermicompost produces a higher quality humus. Microorganisms: these small helpers are responsible for giving stability to the soil, forming aggregates, improving aeration, silently fighting diseases, and optimizing the availability of all nutrients. Nitrogen source: all organic components (based on carbon) in the soil contain nitrogen. From the most stable and slowly mineralizable like worm humus to the more degradable like plant matter or decomposing animals, they are composed of nitrogen that will eventually be mineralized and absorbed by the plant. Phosphorus source: in general, fertilizers and compost are good sources of phosphorus, with high availability for plants.  Potassium sources: fertilizers and compost are variable in their composition, so they contain different concentrations of potassium. The potassium in these sources is widely available to plants. Repeated applications in large amounts of fertilizers result in potassium accumulation in the soil. It is necessary to know the origin of the materials, as composting or animal digestion produces nutrients. Covering: in warm and dry climates, it is advisable to keep the soil covered to prevent moisture loss due to evaporation. Household or stable wastewater can be used for irrigation during dry periods.  Water: about 90% of a plant's weight comes from water. Crops produce a good harvest when they receive the right amount of this liquid at the right time. The plant takes most of the water it needs through its roots; thus, it is necessary for the soil to retain a sufficient amount of moisture to promote crop growth. No soil is completely compact; it has small holes called pores, which allow root respiration and water movement.Substrates Organic substrates are solid materials used to grow plants in containers, allowing the roots to anchor to them. Look for those that result from a series of natural biological processes for use, such as: Sphagnum Compost or vermicompost Mountain soil Coconut fiber Rice husk Sugarcane bagasse Peat moss (organic matter substrate) Cereal strawInorganic substrates of natural origin are obtained through manufacturing processes incorporated with heat, such as: Rock wool Vermiculite Perlite Agrolite Volcanic soil Tezontle It is recommended to mix substrates so that the roots have better water retention, filtration, and good drainage, thus avoiding soil compaction. What to plant? I recommend starting with vegetables or medicinal plants (herbs), as they are easy to grow and more resilient; the growth and maturation time to harvest the food is short. Among the vegetables are spinach, Swiss chard, lettuce, arugula, cilantro, among others. Medicinal plants like rosemary, rue, epazote, thyme, mint, spearmint, basil, hoja santa, fennel, lavender, lemon balm, chives, and many others that you can use for making your dishes, imparting seasonal flavors and strengthening your body. You can continue with simple crops like radishes and beets. Sowing calendar Planning is essential for the success of your garden, so a sowing calendar allows you to know the ideal time to plant species like fruits, vegetables, and flowers. In June, July, and August is when corn, squash, artichokes, cauliflower, broccoli, strawberries, among others, are sown.  I recommend starting with organic seeds –preferably heirloom–, or plants from suppliers who have not used chemicals for their cultivation.  Importance of the agroecological home garden In this pandemic era, we discovered the value of cooking and naturally growing the foods we bring to the table. We have enjoyed the flavors of seasonal ingredients cultivated in a clean and responsible way, preferring organic or agroecological, leaving aside chemical products that have eroded our Earth and our digestive system. It’s time to connect with the foods we consume, to sow and cultivate with guidance, discovering where a cabbage, carrot, spinach, garlic, chili, or tomato comes from, and the care and time it requires before being harvested.  One of the privileges that the earth gives us is the flavor of the ingredients harvested from your own agroecological garden. Imagine planning your menu each week according to the seasonal harvest. Here’s an easy, nutritious, and delicious recipe for a kale snack. Kale is a plant from the Brassica oleracea family, with fleshy green leaves. This family also includes cauliflower, cabbage, broccoli, and Brussels sprouts. It can be grown in any type of garden, including urban ones. Kale reaches 40 centimeters in height, and its harvesting is simple. Its leaves grow around the trunk and are harvested leaf by leaf. It is a plant that needs cold and moisture, and does not tolerate high temperatures or drought. It is harvested between November and March when it has the best flavor due to the cold.  Kale Chips Prepare this snack to eat between meals; it is very healthy and made with a superfood. Ingredients: 2 bunches of kale Salt to taste  Olive oil to taste  Preparation: Wash the kale (it’s important to let it dry very well). With very little oil, rub the leaves. If you use too much, they will become soggy. Add salt. On a baking tray, place the kale leaves coated with oil so that they do not overlap. Bake for approximately 10 minutes at 175 °C. Remove from the oven once they are crispy. Be careful not to let them turn brown, as they will become bitter. Serve as a snack.