What is hydroponics?

What is Hydroponics

There is a possible method for a farm or a garden to grow without the support of soil. By implementing advanced and modern agricultural technology and using other mediums like Coco Coir, and rock wool to support the growth of the root structure and putting the plants in direct contact with the rich nutrient source we can see more efficient growth of the plants. This is all possible with Hydroponics. What are Hydroponics and its method of farming? Let’s find out.

Hydroponics may sound like a new method in agricultural technology but this is an ancient Greek method where the water does the major work of helping the plants grow more quickly than with traditional farming methods. Because the population is increasing day by day and the availability of farm growing lands has decreased, the Hydroponics method is used across the globe where within a limited space, we can grow plants abundantly. This method has provided numerous benefits to farming everywhere.

What do you need?

If you are interested to start this interesting new method of growing plants. Here is what you need.

1)Fresh Water- Freshwater with a balanced pH. The suitable pH for plants is somewhere around 6-6.5. You can adjust the balance with the solutions available at your garden, or hardware stores.

2)Oxygen- Depending on the hydroponic farm setup, you can either leave the space between the base of your plant and the water reservoir for oxygen supply, or you can bring an oxygen container and install an air pump just like we do in aquariums.

3)Root Support- To support the growth of the roots we need alternative materials for soil which are peat moss, coconut fiber, and rock wool.

4)Nutrients- As the Hydroponic method needs a lot of nutrients to grow the plants healthily and productively we need nutrients like magnesium, phosphorous, calcium, and more.

5)Light- Light is one of the important aspects for any plant to grow. If you are doing the farming outdoors, make sure that there is abundant sunlight. If you are growing plants indoors, then you have to install some special lighting.

Types of Hydroponics methods

There are multiple methods in Hydroponics to ensure the good growth of the plants. Here are the six methods of Hydroponics.

1)Nutrient Film Technique- To execute this method, first we have to grow the plants in a slightly tilted way which allows the solution to flow downwards towards the roots. This method includes absorption of oxygen from the air by running a continuous flow of nutrient solution over the plant’s roots increases the growth rate quite rapidly.

2)Drip system- We are quite familiar with the drip irrigation method. The same process is done here as well. With the help of the drip system, the plants get a slow draining of nutrient solution constantly. This method is easier and quite effective as well.

3)Deepwater culture- Deepwater culture is one of the easiest methods to do. The plant roots are suspended directly inside the nutrient solution and we must utilize an aquarium air pump to oxygenate the solution constantly to ensure that the plants don’t drown in the solution.

4)Flood and drain system- This method doesn’t require much water because it requires the flooding of the farming area at specific intervals based on a timer. In between these floods, the nutrient solution drains back into the reservoir. By doing this there is not much wastage of water and the plants will get enough nutrient supply.

5)Aeroponics- Aeroponics is an interesting method of suspending the roots in the air and covering them with the nutrient solution. You can increase the growth by fixing the roots with a fine spray nozzle.

6)Wicking- Wicking is the simplest method. The plant and the reservoir with nutrient solution are connected by a wick. The wick slowly feeds the plants over time. In this method, absorbent materials like cotton are used to move the nutrient solution slowly to the plant.

Why grow without soil?

There are many reasons why growing plants without soil is good? It allows growers to produce food anywhere in the world, at any time with fewer resources.

  • Because of the climate changes in some regions, the growing conditions of the plants also change with them. In some places, the ground is not good enough for farming. In hydroponics, we can create local food systems and set them up in a community and regions. There is no season pause or climate effects for hydroponic farming.
  • Plants grow very well in hydroponic farming. as the roots are constantly bathed in the nutrients and the yields are higher than the traditional farming.
  • For hydroponic farming, the water usage is very less compared to traditional farming. The water used in this farming can be filtered with nutrients again and fed back to the plants. Instead of wasting the water, you can constantly recycle the water.

What can be grown in Hydroponics farming?

We can grow almost every plant with Hydroponics farming. The most common plants grown in this method are tomatoes, peppers, cucumbers, lettuce, strawberries, herbs, green beans, and basil. It is important to understand that every particular plant has its system design and nutrient supports.

Conclusion

This is all about Hydroponics and the benefits it has over traditional farming. So now is the time to experiment with this new way and expand your garden.

Leave a comment

Your email address will not be published. Required fields are marked *

Farzi Beach Goa: Cocktails, Sunset Vibes & Playful Plates by the Sea

If you’re looking for a beachside spot in Morjim that mixes sundowner energy with inventive cocktails, Farzi Beach Goa is worth a stop. Part of Zorawar Kalra’s ever-growing stable of Farzified concepts, this laid-back restaurant at Mayfair on the Sea brings Farzi’s trademark playfulness to a breezy coastal setting, complete with live music and a front-row view of the Arabian Sea. Sip: Creative Cocktails by the Shore The bar menu is where Farzi Beach really sparkles. The KitKat Picante featuring tequila, fresh watermelon, Tabasco, and lime is an instant mood-setter, balancing sweet heat with tropical freshness. Picante lovers can also try the Wasabi Fistron, a sharp kick of wasabi, mint, and cucumber, or the Habanero Picante for a deeper spice hit. From the Farzi style creations, the Kokum Collins (Goan kokum puree, gin, citrus) is tangy and refreshing, while the Chuski Margarita riffs on the classic with an aam panna chuski perched in the glass. With an extensive cocktail list covering everything from fruity spritzes to smoky infusions, there’s something for every palate and every Instagram story. Bite: Fusion Plates & Familiar Comforts Farzi Beach’s food menu is extensive, featuring a diverse range of Indian, Asian, European, and Middle Eastern flavours. Tapas like Dahi Puchka Shots and Hibiscus Pani Puri are playful and photogenic the latter comes with a rose-rimmed edge and the option of spiking it with vodka. The Asparagus & Edamame Dim Sum is soft and fresh, while the Dal Chawal Arancini cleverly fuses homestyle comfort with Italian crispness. For non-vegetarians, the Chicken Changrezi Quesadilla stands out with its juicy filling and a smoky red-pepper sauce. Pizzas are crowd-pleasers too: the Tropical Temptation is all about sunshine flavours, and the Jasper Chicken Pizza piles pulled chicken, red paprika, and spring onion over a thin crust. If you’re looking

The New Wave of Indian Fine Dining

From luxury ice cream to buzzy rooftop clubs, India’s dining scene is brimming with exciting new openings. Here’s a look at the freshest launches across Bengaluru, Hyderabad, Pune, and Mumbai. Nandhini Opens Grand New Outlet on St. Mark’s RoadWhere: Bangalore Bengaluru’s iconic Andhra dining destination, Nandhini, has unveiled its latest and most ambitious outlet yet on St. Marks Road, opening September 10th. Spanning 6,000 sq. ft. with a 250-seat capacity, this marks one of the brand’s most significant projects to date. Designed by Reshma Raju & Nishant Raju of Abstract Design Studio, the space blends tradition with contemporary flair, inspired by Bengaluru’s T2 Airport and its “Garden City” identity. The outlet offers thoughtful experiences, such as the Biryani Bell ritual and Polaroid giveaways, alongside two private dining rooms for intimate gatherings. Guests can enjoy Nandhini classics, including Andhra Meals, Chilli Chicken, and Nellore Biryani, as well as exclusive new dishes such as Gunpowder Popcorn, Paneer Ghee Roast Biryani, Appam with Mutton Chops, and more. A refreshed bar menu featuring beer on tap and signature cocktails complements the fiery Andhra flavours. With 18 outlets in Bengaluru, Nandhini now sets its sights on national and international expansion, bringing Andhra cuisine to the global stage. SALT Restaurant All Set To Launch Its Second Outlet Where: Hyderabad Adding to the city’s evolving dining scene, SALT is set to open its second outlet in Hyderabad, offering a fine-dining experience that celebrates Indian cuisine with a modern twist. Already loved in Chennai, Bengaluru, and Pune, SALT lives up to its tagline “Indian Food Made Interesting” with Chef Balachander leading the charge. The menu spans across India, from Galouti Kebabs and Butter Chicken Lollipops to Alleppey Fish Curry and Masaledar Prawn Biryani, complemented by inventive mocktails like Kala Khatta and Turmeric Maple Hot Toddy. The new space

Festive Flavors: Chefs Share Their Favourite Recipes for a Delicious Diwali

Diwali is a festival of lights, laughter, and above all flavours that bring families and friends together. From age-old mithais to inventive fusion bites, the festive table is as much a celebration as the fireworks in the sky. This year, we bring you chefs who open their recipe books and hearts, sharing dishes that add sparkle to your celebrations. Whether you’re planning an elaborate spread or looking for quick festive fixes, these recipes promise to make your Diwali truly memorable. CHEF MALVIKA HADA KUMAR About Malvika: Malvika Hada Kumar is a recipe developer and food content manager with over eight years of experience in curating engaging culinary content. What began as a passion for cooking soon turned into The Spicy Story her platform dedicated to simple, creative, and approachable recipes. In just two years, she has built a vibrant community of over 1 million followers, inspiring food lovers with flavours, traditions, and stories from her kitchen. About recipe – Mathe Wale Aloo A rustic Rajasthani-style potato curry simmered in buttermilk, infusing it with an earthy aroma and a comforting taste. What makes it truly special for Diwali is its simplicity! After all the decadent sweets and heavy festive dishes, this simple curry with garma garam pooris feels like home on a plate. Mathe Wale Aloo Recipe 👇🏻 Ingredients – 2 tbsp oil 1 tsp cumin seeds 1/2 tsp mustard seeds 1/4 tsp hing 1 tbsp ginger, finely chopped 2 green chillies, finely chopped 2 tbsp besan 1 tsp red chilli powder 1/2 tsp turmeric powder 2 tsp coriander powder 1/2 cup water 2-3 boiled potatoes, slightly mashed 1-1/2 cups buttermilk Salt, to taste 1 tsp dry mint 1/2 tsp garam masala powder 1 tbsp coriander, finely chopped Instructions: Heat oil. Add cumin seeds, mustard seeds, hing, and cook for a

Celebrating Goddess Durga with South Indian

Durga Puja is one of the most vibrant and widely celebrated festivals in India, especially in West Bengal, Assam, Odisha, and Tripura. The festival, which honours Goddess Durga’s victory over Mahishasura, is marked by grand pandals, cultural programs, traditional rituals, and of course, food. While Bengali delicacies like khichuri, luchi, aloor dum, and mishti doi usually dominate the festival menu, this year, why not add a unique twist by embracing the rich flavours of South India? South Indian cuisine is known for its aromatic spices, diverse vegetarian options, and comforting flavours. Adding these dishes to your Durga Puja celebrations not only introduces variety but also showcases India’s culinary diversity. Imagine enjoying your bhog with crispy dosas or finishing a cultural evening with a steaming bowl of payasam it’s a fusion that blends tradition with innovation. One of the simplest yet most flavourful dishes to include is lemon rice. Light, tangy, and quick to prepare, lemon rice can be served as part of the bhog or as an evening snack for pandal hoppers. For a richer dish, bisi bele bath, a wholesome mix of rice, lentils, tamarind, and spices, brings comfort food vibes with a festive flair. Its hearty texture and aromatic seasoning make it a perfect counterpart to traditional khichuri. When it comes to snacks, South India offers endless options. Medu vada, the crispy lentil doughnut, pairs beautifully with coconut chutney and sambar. These golden delights can easily be served at community gatherings during Puja evenings. Another great option is masala dosa crispy crepes stuffed with spiced potatoes, served with chutneys. It’s a crowd favourite and can be adapted to large gatherings. Of course, no festival is complete without sweets, and South India has plenty to offer. Payasam, made with rice or vermicelli, simmered in milk and flavoured with cardamom

You May Also Like

Connect with us