What’s the difference between a kyaari and a raised bed?

What’s an ideal gamla size to grow pumpkins?

How much should I mulch my mooli?

What’s the difference between gudaee and nindaee?

Join in for the Edible Routes farm – Farm 8 – to answer all these questions and more in this practical workshop on growing vegetables, fruits and herbs at home. Roll up your sleeves and get ready to learn the basics of planning and running a kitchen garden, from seeding, weeding and harvesting to pest management and composting.

But don’t expect too much theory; you’ll also get to work on a 1-acre farm and ongoing permaculture project.

You’ll learn about potting mix, seeding, weeding, harvesting, companion planting – basically everything about to go homegrown. You will not leave this workshop without getting your hands muddy.

What you’ll take away from this workshop:

- Confidence to start your own edible garden

- Excitement about plants

- The opportunity to work in a khet

- 2 sapling pots: one seeded, one saplinged

- Your nails full of mitti!

Instructor Bio:

Kapil Mandawewala studied at the University of Texas, Austin and worked with Deloitte Consulting in San Francisco for five years before returning to India in 2008 to start organic farming in his twenty acre family farm in Gujarat. He then started Sajeevfresh [now Edible Routes] in 2010 with the mission of spreading healthy, nutritious and fresh food and building strong communities that are self-reliant.