Keerai (greens) are the fastest and most rewarding crop for a home garden. Most are ready in a few weeks and many regrow after cutting. Here are easy greens to grow in grow bags or trays, with harvest times from our seed guides.
Ready in 3–4 weeks
- Mulai keerai: tender young amaranth, cut or pull from about 20–30 days
- Siru keerai: small-leaved amaranth for poriyal and kootu
- Arai keerai: cut the tops and it sprouts again for more harvests
- Venthaya keerai (methi): soak seeds 6–8 hours, cut at 20–30 days
- Green and red thandu keerai: tender leaves and juicy stems
Ready in 4–8 weeks
- Palak: first cut at 30–40 days, and it regrows. Best from October to February.
- Pulicha keerai (gongura): tangy leaves for thokku, from 30–40 days
- Paruppu keerai: from 30–40 days
- Pasalai keerai: a climber, so give it a support. Pick from 45–60 days.
- Manathakkali keerai: always cook the leaves before eating
How to sow keerai
- Use a wide grow bag or tray at least 6 inches deep, filled with soil, cocopeat and vermicompost.
- Mix the tiny seeds with fine sand and scatter them thinly. Cover with just a thin layer of soil.
- Water gently with a rose-head can so the seeds don't wash away.
- Sow a small batch every 2–3 weeks for a steady supply.
Want several greens at once? The Spinach Seeds Combo has six popular keerai in one pack.