What to grow hydroponically

Hydroponics is a growing method by which plants are grown in a tightly controlled environment without soil and with very little water required.  This method eliminates the use of traditional fertilizers such as animal manure, which has been identified as a source of E. coli and other diseases.  Instead, nutritients are added to the water in small amounts (A+B). The water should contain oxygen and the plants need lighting for the activation of the growing process.

Water use is dramatically less than traditional agriculture and tightly controlled and monitored to provide the best and most essential nutrients to the plants in the safest and most efficient manner.

The controlled environment of the greenhouse protects the plants from uncontrollable outside elements such as adverse weather conditions and insects, helping to greatly minimise the need for pesticides and herbicides. Only organic pesticides and herbicides are used when needed. This means that the produce is fresh, safe, nutritious, and available throughout the year.

One can produce a number of different varieties of vegetables and fruits. So whether you are looking to prepare a delicious salad or jazz up your favourite dishes, hydroponic growing can deliver all the lettuce, leafy greens, microgreens and herbs you need.

To be precise, this means that the following plants, flowers and fruits can be grown:
(sorted alphabetically)

Absinthium artemisia
Absinthium artemisia
Achillea millefolium yarrow
Alfalfa sprouts
Amaranth
Aquifolium basil
Arugula Ruccola
Aubergine, green
Barley grass
Basil
Begonia
Bok Choy (Chinese Cabbage)
Borage
Broccoli rabe
Broccoli
Bronze fennel
Brussels sprout
Bush beans
Butter lettuce
Butternut squash
Calendula Marigold
Cantaloupe melon
Honey melon
Cauliflower
Celery
Chamomile
Chervil
Chicory
Chili pepper
Chinese cabbage
Chinese carnation (Dianthus chinensis)
Chives
Choy sum
Clover
Collards
Coriander
Corn salad (Lambs lettuce)
Cress
Cucumber
Cumin
Dandelion
Echinacea
Eggplant, green
Eggplant, white
Eggplant (Aubergine)
Vietnamese lemon mint (Elsholtzia cristata)
Eryngium foetidum
Escarole endive
False shamrock
Fava beans (broas beans)
Fennel
Fescue
Feverfew
Flax blue
Lemon grass
Garbanzo beans
Garden cress
Gerbera
Gourd
Gours pumpkins
Green cabbage
Green chili
Green oak lettuce
Green radish
Green tomatillo
Green dill
Green leaf basil
Hyacinth bean
Hyssop
Ice plant
Kale
Kohlrabi
Komatsuna (Japanese Mustard Spinach)
Lavender
Leek field garlic
Lemon balm
Lima beans
Lollo rosso
Mangold, rainbow (Bietola, Swiss chard)
Mangold, sweet beet leafs
Marigold
Marjoram
Melissa officinalis
Microgreens
Milk thistle (Silybium maranium)
Mint
Mizuna (Japanese mustard)
Monarda
Morning glory
Mustard
Nasturtium
Nepeta cataria (Catnip)
Nettle
Oak leaf lettuce
Oat grass
Okra
Oregano
Orange cherry tomatoes
Oyster leaves
Pansy flowers
Parsley
Passion flower
Peas
Peppers
Perilla shiso
Purple basil
Radicchio
Radish
Red cabbage spouts
Red hot chili peppers
Red spinach
Red veined sorrel
Rosemary
Rue flowers
Sage
Saltwort
Savory
Scarlett runner beans
Snapdragon
Sorrel (Rumex acetosa)
Spinach
Star anise
Stevia
Strawberries
Sweet basil
Tamarillo
Thai basil
Thyme
Tomatoes roma ripe
Turnip tops
Valerian herb
Vetch
Viola curnuta
Watercress
Winter melon
Wood violets
Yellow chilli peppers
Yellow tomatoes
Zucchini, yellow and green
Yellow safflower

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