Green gram (ndengu)

About the crop: This crop is annual. You plant, grow and harvest it in one main season, then plant again. You can normally start harvesting about 65 days after planting, depending on care and variety.

Main use: Farmers mostly grow this crop for dry grain for ndengu stew, porridge and flour; young plants and haulms for animal feed..

Pollination: This crop is mainly pollinated by self. Keeping flowers healthy and having insects like bees in the field helps improve fruit set and yields.

Where it grows: Green gram (ndengu) is widely grown in warm, semi-arid and coastal areas of East Africa, often as an intercrop or rotation after cereals. It is grouped under: Legumes & Pulses.

Best climate: This crop does well in warm areas where the temperature is usually between 22 and 32 degrees Celsius. It prefers places that receive around 400 to 700 millimetres of rain in a year. It can grow from near sea level up to about 1600 metres above sea level.

Soil: The crop grows best in slightly acidic to near neutral soils, with a pH of about 5.5 to 7. It does well in light to medium, well-drained soils. green gram (ndengu) does well on sandy loams and loams with reasonable fertility.. Good drainage is important, so avoid waterlogged spots.

Plant spacing: Plant in rows about 45 centimetres apart, and leave about 10 centimetres between plants in the row. This gives each plant enough space for roots and canopy to spread.

Planting depth: Dig planting holes or furrows about 3 centimetres deep so the roots sit firmly in the soil but are not buried too deep.

Seed or planting material: Use around 15 kilograms of seed or planting material per hectare. Spread or plant evenly so the field has a good stand without being overcrowded.