Turning waste into wealth: A case study on leaf composting for sustainable kitchen gardening in Sialkot

Leafy vegetables play a crucial role in nutrition and food security, but their cultivation often relies on synthetic fertilisers, which pose environmental risks. This study explores the potential of leaf-based organic residues as sustainable alternatives to enhance soil fertility and crop productivity. The research aimed to evaluate the effects of leaf compost at varying concentrations (0%, 25%, 50%, 75%, and 100%) on coriander, mint, and spinach growth and yield. A pot experiment was conducted using a Completely Randomized Design with five replicates per treatment. Morphological parameters were measured, including plant height, leaf number, leaf area index (LAI), and yield. Results demonstrated that moderate compost concentrations (50-75%) significantly improved all growth metrics. Plant height doubled (100% increase), leaf number rose by 118%, and LAI increased by 97% compared to the control. Maximum yield (24 tonnes ha-1) was achieved at 75% compost, while 100% compost led to reduced performance, suggesting nutrient imbalance. The study concludes that the 50-75% leaf compost optimises leafy vegetable production, offering a sustainable substitute for synthetic fertilisers. Future research should investigate long-term soil health impacts and compost efficacy under diverse climatic conditions to refine application guidelines for broader agricultural adoption.