FARMING AT SHANTI

Lettuce, onions and cabbage: together, these ingredients can be used with rice or potatoes to make delicious vegetable curries. In Nepal, these are some of the most important menu items along with dal (lentil sauce) and bhat (rice).
In terraces, the land stretches in Sundarijal.
Onions and garlic are a must in Nepalese cuisine.
One of the compost bins.

DYNAMIC-ORGANIC FRESH TO THE TABLE

All of the farming at Shanti is done according to the principles of dynamic organic agriculture. Cultivation has not yet been certified by the Demeter association, but Shanti is well on its way to reaching this goal in the foreseeable future.

The farmers are specifically trained in this method. Shanti allows them to take courses offered in Nepal and India by European specialists.

At the same time, they also follow their own traditions, because what is grown is what has always been the main food staples in Nepal: vegetables, grains, legumes.

Especially cabbage, broccoli, lettuce, cucumbers, carrots and kohlrabi are well-suited for traditional cuisine with its many types of vegetables curries.

Shanti abstains from the use of synthetic fertilisers and enriches the soil with green manure, organic preparations and compost.

The fertile soil and the sub-tropical climate usually allows for two to three harvests per year. The monsoon in summer provides enough water, and the intense sunlight (Kathmandu lies at an altitude of 1800 metres above sea level) allows the crops to ripen quickly.