In the school kitchen garden project, the harvested crops included brinjal, cucumber, and coriander. Brinjal was grown for its culinary versatility, cucumber for its refreshing nature, and coriander for its aromatic leaves used in cooking. These crops were selected based on their suitability to theRead more
In the school kitchen garden project, the harvested crops included brinjal, cucumber, and coriander. Brinjal was grown for its culinary versatility, cucumber for its refreshing nature, and coriander for its aromatic leaves used in cooking. These crops were selected based on their suitability to the soil and climate, and their growth was nurtured through proper watering, manure application, and care. The harvest reflects the successful implementation of the gardening techniques taught during the project.
The crops were harvested when they showed clear signs of maturity. Brinjal was ready when it grew to full size with a shiny, smooth skin. Cucumbers were harvested once they became firm and retained a deep green color, ensuring their freshness. For coriander, the thick, aromatic leaves were the key iRead more
The crops were harvested when they showed clear signs of maturity. Brinjal was ready when it grew to full size with a shiny, smooth skin. Cucumbers were harvested once they became firm and retained a deep green color, ensuring their freshness. For coriander, the thick, aromatic leaves were the key indicator of readiness. Observing these specific traits helped identify the optimal time for harvesting, as taught during the project activities.
For harvesting, gardening shears were employed to neatly cut brinjals and cucumbers from their stems, ensuring minimal plant damage. A garden trowel was used to gently loosen soil around root crops, facilitating easier removal. Gloves were worn to protect hands and maintain a firm grip on tools. TheRead more
For harvesting, gardening shears were employed to neatly cut brinjals and cucumbers from their stems, ensuring minimal plant damage. A garden trowel was used to gently loosen soil around root crops, facilitating easier removal. Gloves were worn to protect hands and maintain a firm grip on tools. These tools were chosen for their effectiveness and ability to minimize harm to both plants and the gardener during the harvesting process.
To prevent damage while harvesting, we ensured tools like shears and trowels were clean and sharp to reduce the risk of infection and ensure precise cuts. Plants were handled with care, avoiding rough pulling or tugging that could harm roots or stems. Harvesting was done at the correct maturity stagRead more
To prevent damage while harvesting, we ensured tools like shears and trowels were clean and sharp to reduce the risk of infection and ensure precise cuts. Plants were handled with care, avoiding rough pulling or tugging that could harm roots or stems. Harvesting was done at the correct maturity stage, ensuring the produce was ripe but the plant remained undisturbed for further growth. Wearing gloves also minimized unintentional bruising of leaves or fruits.
I enjoyed the hands-on experience of planting seeds, nurturing them with care, and witnessing their growth. Watering the plants and maintaining the garden offered a sense of responsibility and satisfaction. The highlight was harvesting fresh produce, which was a rewarding outcome of the effort. AddiRead more
I enjoyed the hands-on experience of planting seeds, nurturing them with care, and witnessing their growth. Watering the plants and maintaining the garden offered a sense of responsibility and satisfaction. The highlight was harvesting fresh produce, which was a rewarding outcome of the effort. Additionally, designing the garden layout, arranging pots, and adding decorative elements enhanced the joy of the activity, making it both educational and creatively fulfilling.
Which crop(s) you harvested?
In the school kitchen garden project, the harvested crops included brinjal, cucumber, and coriander. Brinjal was grown for its culinary versatility, cucumber for its refreshing nature, and coriander for its aromatic leaves used in cooking. These crops were selected based on their suitability to theRead more
In the school kitchen garden project, the harvested crops included brinjal, cucumber, and coriander. Brinjal was grown for its culinary versatility, cucumber for its refreshing nature, and coriander for its aromatic leaves used in cooking. These crops were selected based on their suitability to the soil and climate, and their growth was nurtured through proper watering, manure application, and care. The harvest reflects the successful implementation of the gardening techniques taught during the project.
See lessHow did you know they were ready for harvesting?
The crops were harvested when they showed clear signs of maturity. Brinjal was ready when it grew to full size with a shiny, smooth skin. Cucumbers were harvested once they became firm and retained a deep green color, ensuring their freshness. For coriander, the thick, aromatic leaves were the key iRead more
The crops were harvested when they showed clear signs of maturity. Brinjal was ready when it grew to full size with a shiny, smooth skin. Cucumbers were harvested once they became firm and retained a deep green color, ensuring their freshness. For coriander, the thick, aromatic leaves were the key indicator of readiness. Observing these specific traits helped identify the optimal time for harvesting, as taught during the project activities.
See lessWhich tools did you use to harvest the plants?
For harvesting, gardening shears were employed to neatly cut brinjals and cucumbers from their stems, ensuring minimal plant damage. A garden trowel was used to gently loosen soil around root crops, facilitating easier removal. Gloves were worn to protect hands and maintain a firm grip on tools. TheRead more
For harvesting, gardening shears were employed to neatly cut brinjals and cucumbers from their stems, ensuring minimal plant damage. A garden trowel was used to gently loosen soil around root crops, facilitating easier removal. Gloves were worn to protect hands and maintain a firm grip on tools. These tools were chosen for their effectiveness and ability to minimize harm to both plants and the gardener during the harvesting process.
See lessWhat precautions you took to avoid damaging the plants while harvesting?
To prevent damage while harvesting, we ensured tools like shears and trowels were clean and sharp to reduce the risk of infection and ensure precise cuts. Plants were handled with care, avoiding rough pulling or tugging that could harm roots or stems. Harvesting was done at the correct maturity stagRead more
To prevent damage while harvesting, we ensured tools like shears and trowels were clean and sharp to reduce the risk of infection and ensure precise cuts. Plants were handled with care, avoiding rough pulling or tugging that could harm roots or stems. Harvesting was done at the correct maturity stage, ensuring the produce was ripe but the plant remained undisturbed for further growth. Wearing gloves also minimized unintentional bruising of leaves or fruits.
See lessWhat did you enjoy doing?
I enjoyed the hands-on experience of planting seeds, nurturing them with care, and witnessing their growth. Watering the plants and maintaining the garden offered a sense of responsibility and satisfaction. The highlight was harvesting fresh produce, which was a rewarding outcome of the effort. AddiRead more
I enjoyed the hands-on experience of planting seeds, nurturing them with care, and witnessing their growth. Watering the plants and maintaining the garden offered a sense of responsibility and satisfaction. The highlight was harvesting fresh produce, which was a rewarding outcome of the effort. Additionally, designing the garden layout, arranging pots, and adding decorative elements enhanced the joy of the activity, making it both educational and creatively fulfilling.
See less