Kitchen Gardening
You don't need a farm to stop buying coriander every week.
A kitchen garden is just a handful of containers doing one job well: fresh herbs and a few vegetables within reach of your kitchen. In Indian apartments that usually means a sunny balcony ledge or a window grille, hard tap water, and containers small enough to move when the summer sun gets brutal. Start with something fast and forgiving — coriander or mint — before you commit a whole balcony to tomatoes.
Start here — the core guides
Read these in order if you're starting from scratch:
A few beginner-friendly plants
Good first choices for a kitchen garden that actually gets used:
Coriander (Dhania)
Sows from kitchen seed in days and is ready to harvest in three to four weeks — the fastest win for a new grower.
Mint (Pudina)
Grows from a cutting in a glass of water and spreads fast, so give it its own pot rather than sharing one.
Green Chilli
Handles full balcony sun and heat better than most vegetables, and one healthy plant keeps fruiting for months.
Curry Leaf (Kadi Patta)
A slow-growing but near-permanent plant for a sunny corner — once established, it survives most neglect.