There is something deeply satisfying about snipping fresh palak for your dal or a handful of coriander for your chutney from a pot just outside your kitchen. You do not need a garden to enjoy it. A single rectangular grow bag on a balcony, terrace or sunny window ledge can supply all three greens at once, since palak, methi and coriander are quick growers that love the cooler months. Here is a simple five-step guide to growing them together, even if you are a complete beginner.
Prepare a light, rich soil mix
Leafy greens grow best in loose, well-draining soil that holds a little moisture. Mix roughly equal parts garden soil, cocopeat and well-rotted compost or vermicompost, which gives a soft, nutritious base. Fill the bag up to about an inch below the rim, so water does not spill over when you water. Press the soil down lightly and moisten it before sowing, so the seeds settle into damp, not dry, soil. This article is intended for general informational and gardening purposes only. Growth and harvest times depend on local climate, sunlight, soil, seed quality and individual care, so results may vary. Wash all home-grown greens thoroughly before eating. Handle garden tools, fertilisers and pesticides with care, and keep them away from children and pets. People with allergies or sensitive skin should wear gloves while gardening.
Pick a rectangular grow bag that is about 8 to 12 inches deep and at least two feet long, which gives the shallow roots of leafy greens enough room to spread. Make sure it has drainage holes at the bottom, as soggy soil is the quickest way to lose a crop. Place it where it gets four to six hours of sunlight a day. In hot weather, a spot with morning sun and light afternoon shade works best, and cooler months from October to February are ideal for sowing.
