You are absolutely right. The true satisfaction comes from successfully planning the output to meet your kitchen needs. This moves beyond dry estimates to provide quantifiable norms that guide your planting decisions and makes the outcome tangible and exciting.
The key to planning is understanding two factors: output per plant/area and the duration of the harvest.
1. The Duration Angle: Planning for Continuity
The biggest distinction in yield expectations is how long the plant will produce. This is crucial for planning the number of plants one must have to maintain a continuous kitchen supply.
| Harvest Type | Characteristics | Examples | Planning Implication |
| Continuous/Long-Term | Produces over a long period (∼2−4 months), where steady picking encourages new growth. | Tomato, Chili, Brinjal (Eggplant), Okra, Gourds, Herbs. | Plant a few, strong plants (as determined by your largest containers) and let them produce for the whole season. |
| Multiple-Cut | Leafy greens that can be cut entirely or partially (cut-and-come-again) 2-3 times before the plant needs replacing. | Spinach, Fenugreek, Coriander, Mustard Greens. | Stagger planting in small patches every two weeks to ensure a fresh rotation is always ready. |
| Single-Harvest | The entire plant is removed when the product is ready. | Root vegetables (Radish, Carrot, Beetroot), Cabbage, Cauliflower. | Plant in very small batches every week or two to stagger the harvest date and avoid a glut. |
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2. Output Norms: What to Expect from Your Effort
These norms provide a quantifiable benchmark for planning the number of plants required to supply your needs. Note that these are generous estimates based on the high-fertility inputs (Vermicompost mix) we are using.
Table A: Yield Norms for Fruiting/Vine Crops (Per Plant, Over a Season)
| Crop Type | Container Size (Min.) | Estimated Seasonal Yield Norm (Per Plant) |
| Tomato, Brinjal, Capsicum | 20 Litres (Large Bag) | 3.5 to 5.0 kgs |
| Chilies, Okra | 10 Litres (Medium Pot) | 1.0 to 1.5 kgs |
| Bottle Gourd, Cucumber (Vining) | 20 Litres (Large Bag) | 6 to 10 fruits |
Table B: Yield Norms for Leafy Greens and Root Crops
| Crop Type | Unit of Measure | Estimated Yield Norm | Planning Context |
| Leafy Greens (Coriander, Spinach) | Per Square Foot (or 1 sq. ft. pot) | 200 to 300 grams per single full cut. | Use this to calculate the required area for your daily/weekly needs. |
| Radish, Carrots | Per 1 sq. ft. pot | 8 to 12 mature roots. | Plant small amounts weekly to ensure continuous single-harvest availability. |
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The Planning Takeaway:
Use these norms to calculate the number of pots needed to cover your kitchen demand for fresh, flavourful produce. This planning context transforms the yield from a dry metric into a meaningful tool for sustained, personal supply.
