All sorts of greenhouse, garden, and house plants can be propagated from cuttings, using only a cold frame or some sheltered ground. Budding, layering, grafting, division, and raising from seed are also simple operations once you know how-with the added satisfaction of obtaining new plants at a fraction of the cost of buying them. This manual explains all the techniques clearly and simply, illustrating the process with more than 80 diagrams and photos. There are also chapters on the uses of modern materials and equipment, the history of propagation, and the care of young plants after the propagation period, to ensure complete success. Comprehensive alphabetical tables cover the propagation of over 1,500 different kinds of plant, making this book as invaluable for the horticultural student as it is for the home gardener. For each variety the chart indicates the most suitable methods, times of year, and conditions-greenhouse, cold frame, outdoors, or indoors-to propagate successfully.

Buying individual plants can be expensive-but raising your own saves money and gives lots of gardening satisfaction. Every aspect of the art of propagation is covered, from the philosophy behind creating plants to the easiest species to grow to the best materials and equipment.All the major methods receive well-illustrated, in-depth, and easy to follow explanations, including seeds and cuttings, division and layering, and budding and grafting, and there's a handy, at-a-glance A-Z listing of ideal propagation plants for the home and garden. Both novice and more experienced gardeners will turn to this invaluable reference again and again.

This book features over 570 colour photographs, including stunning plant directories, inspirational plantings, and practical step-by-step techniques. Providing all the essential gardening know-how, it shows how to create a fabulous garden with lasting impact, year-round colour and delicious scent. It teaches how to use scented bulbs, annuals, shrubs and trees to create a welcoming and relaxing outdoor environment. Here, is the ultimate inspirational guide to planning, creating and maintaining bountiful borders of beautiful blooms all year round. This is a book for the enthusiastic and practical as well as the aspirational gardener. It shows how to make best use of a plant's features to create a particular style of garden, and how to keep your garden looking good all year round. Packed with essential information, hints and professional tips, this is the perfect planting guide and practical handbook.

Scientific name of spine gourd is Momordica dioica. Spine gourd is a cucurbitaceous vegetable which is closely related to bitter gourd. However, it is not bitter in taste as bitter gourd. As in case of other cucurbitaceous vegetables (cucurbits) which mainly include melons and gourds, spine gourd is also grown as a summer vegetable in tropical and subtropical countries. Zucchini is a type of summer squash grown as a summer vegetable for its tender, edible long fruits. It is the most popular, widely grown and economically important summer squash vegetable. Scientific name of zucchini is Cucurbita pepo. Gherkins are known as 'small cucumbers' as it belongs to the same family as cucumber. Scientific name of gherkin is same as that of cucumber i.e. Cucumis sativus, but cultivar is different. Gherkin is a cucurbitaceous plant grown for its small, prickly, cylindrical green fruits which are with thin green rinds and white flesh. Gherkin is a tropical gourd plant and is climbing in growth habit. Small immature fruits of gherkins are used for pickling and hence it is commonly called as pickling cucumber. There is another West Indian variety called Burr Gherkin (Cucumis anguria) which is slightly different from pickling gherkins.

Parsley (Petroselinum crispum formerly known as Petroselinum hortense) is a biennial herbal spice crop belongs to the family Apiaceae (Umbelliferae). It can successfully be cultivated both in tropical and temperate climates. Commercially it is grown as an annual and its economically significant part is its aromatic leaves. Parsley is believed to be originated in the region comprising of Europe and western Asia.

Some freshly harvested leafy vegetables may be consumed as such in its raw form only after washing them. They may also be consumed after minimal processing such as chopping and adding in salads and in other raw food preparations. Such leafy vegetables which may be consumed in its uncooked state such as salads are called leafy salad vegetables. Their leaves and leaf stalks are used for consumption and therefore they are termed as leafy greens or leafy vegetables. They are consumed as salads and therefore known as salad vegetables. Five most popular leafy salad vegetables are lettuce, celery, chives, kale, and parsley. In addition to these vegetables, chicory, endive, garden cress, water cress and land cress, chervil etc may also be used as leafy salad vegetables.

Chinese cabbages are a group of popular, temperate leafy vegetables belong to the same family as cabbage, broccoli, and cauliflower, i.e. mustard family, also known as Cruciferae family or Brassicaceae family. Chinese cabbages are biennial in their growing habit but are grown as annuals for vegetable purposes. In case of biennial plants, vegetative growth phase is completed during the first year of growing while reproductive phase is completed during the second year. Since vegetative parts of the plants are used for vegetable purposes in case of cruciferous vegetables, these crops are normally grown as annuals.

This is a small booklet of 31-pages intended to provide basic information on growing practices for knolkhol (kohlrabi), lettuce and zucchini

Brassica vegetables are also known as cole crops, crucifers, and cruciferous vegetables. They belong to the genus Brassica and family Brassicaceae, the mustard family. Popular brassica vegetables include cabbage, chinese cabbage, cauliflower, broccoli, brussels sprouts, kohlrabi (knolkhol), collard greens, and kale. Brassica vegetables are biennial in their growing habit but for commercial production they are grown as annuals. Brassica vegetables believed to be originated in the region comprising of Western Europe, the Mediterranean region and the temperate regions of Asia.