A

alfalfa 1–2

aphids 1

avocados 1–2

B

bacteria 1

bean sprouts 1–2

beetroot 1–2

bugs, avoiding 1

C

carrots 1–2

celery 1, 2–3

containers 1

coriander (cilantro) 1–2

D

drainage 1

E

environmental benefits 1

F

fennel 1–2

fungus 1

G

garlic 1–2

ginger 1–2

grow lights 1

H

herbs, mint 1–2

high-speed growers 1–2

bean sprouts 1–2

celery 1–2

garlic 1–2

mint 1–2

pak choi (bok choy) 1–2

spring onions (scallions) 1–2

humidity 1

K

kitchen scraps, reasons to use 1–2

L

leeks 1–2

lemongrass 1–2

lentils 1–2

lettuce 1–2

light 1

M

medium-speed growers 1–2

beetroot 1–2

carrots 1–2

coriander (cilantro) 1–2

fennel 1–2

leeks 1–2

lemongrass 1–2

lettuce 1–2

mint 1–2

mung beans 1–2

mushrooms 1, 2–3

O

onions 1–2

P

pak choi (bok choy) 1–2

pineapple 1–2

potatoes 1, 2–3

Q

quantity of produce 1

R

recycling waste 1

regrowing, reasons for 1–2

rot, avoiding 1

S

seasons 1

slow-speed growers 1–2

avocados 1–2

ginger 1–2

mushrooms 1–2

onions 1–2

pineapple 1–2

potatoes 1–2

tomatoes 1–2

soil 1

spring onions (scallions) 1–2

success, keys to 1–2

T

temperature 1

tomatoes 1–2

W

watering 1, 2

windowsills 1