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Growing indigenous vegetables

  • 3 years ago
  • 9460 Views

Indigenous vegetables are the main stay in traditional diets and are consumed in a wide range of traditional meals. The vegetables offer numerous benefits to people’s diet as they are tasty, healthy with medicinal and nutritional qualities. Most of the varieties are fast maturing with vigorous growth, require minimal management as they do not need chemical fertilisers or pesticides, and do well in most soils as most of them are drought tolerant, transports well and have a high market potential. In this video we learn from Edama Farmers Group in Busia and Kakamega Isembe FAT group in Kenya how they are been able to produce enough vegetables for their families to eat, and sell the surplus at the local market and beyond.

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