When Grace Mwari moved to Thika five years ago, she was living in an apartment and struggling to balance rent and food costs.
Growing up in a family of gardeners, she appreciated the value of fresh vegetables, but with no land to farm, she initially thought she had no choice but to rely on the market.
"I grew up watching my mother grow vegetables, which saved her a lot of money, and we often ate food that we were sure where it was grown. When I got married, I was lucky to have in-laws who loved farming. I was determined not to break this chain and promised myself that my family would always eat fresh food from my garden," Ms Mwari says.
Then came the Covid-19 lockdown. Food prices were rising and the restrictions made access to fresh produce uncertain. Ms Mwari saw an opportunity.
"I knew I had to do something," she says. "I couldn't imagine spending money on rent and food at the same time, especially with the uncertainty of the pandemic."
Ms Mwari, an urban farmer, has transformed her small space in Thika into a thriving kitchen garden, proving that anyone can grow fresh, organic vegetables right at home.
"I have never set foot in a market to buy vegetables in five years," she says.
She has ensured a steady supply of nutritious, pesticide-free food for her family, while finding joy, savings and self-sufficiency through gardening.
Using creative solutions such as sack gardening, organic fertiliser and crop rotation, she has overcome challenges such as limited space, water shortages and pests.
"Whether you have a backyard, a balcony or just a few containers, growing your own vegetables is possible, rewarding and essential for a healthier life," she says.
With just Sh500 to buy seeds, along with free bags, buckets, plates and even recycled containers, she started her urban farm. She planted dhania (coriander) in trays and lettuce in sacks, making the most of her limited space.
Her small balcony garden grew quickly. She discovered that sack gardening not only saved space, but also reduced water consumption - a key advantage in urban farming.
"I realised I didn't need a big farm to grow my own food," she says. "With just sacks and containers, I could grow enough for my family."
She has expanded her crops to include sukuma wiki, lettuce, spinach, bok choy, tomatoes, cucumbers, tree tomatoes, scallions, strawberries, ginger, lemongrass and rosemary.
Grace Mwasi at her kitchen garden in Thika on March 6, 2025
Photo credit: Evans Habil | Nation Media Group
Each vegetable has a purpose. Chinese cabbage, for example, ripens in just one month and is rich in iron, making it a valuable addition to your diet. Spinach takes longer - about eight months - but once established it provides a steady crop.
To maintain soil fertility, she practices crop rotation, growing green peas to replenish nutrients before planting her usual vegetables. She has also learnt that the soil can become exhausted over time, so she rotates crops to maintain productivity.
Urban gardening is much more than a way to access fresh food - it is a lifestyle with many benefits. Many vegetables available in the market are grown with excessive chemical fertilisers and pesticides. By growing her own, Ms Mwari, ensures that her family is eating fresh, natural food.
"I would rather lose a plant than use chemical pesticides," she insists.
Tending to her plants, watching them grow and harvesting her own food brings her a deep sense of fulfilment.
"Gardening is my therapy. When in my garden, I feel at peace," she says. Despite her success, Ms Mwari, does face challenges. Water can be expensive - last year she spent Sh7,000 in one month just on irrigation.
"Water is my biggest challenge," she admits. "Sometimes I have to be very careful about how much I use."
Pests are another struggle, particularly aphids, which can sometimes resist organic treatments. But she fights them with crop rotation and natural pest control.
"I soak the leaves of the Mexican sunflower, commonly known as tithonia, in water for a week and use it as a natural pesticide. It helps, but some pests are persistent."
Climate change has also made gardening unpredictable, forcing her to constantly adapt. Another major issue in urban farming is the limited soil fertility due to the constant planting in the same containers.
To maintain healthy soil, she adds organic compost, practices crop rotation and grows nitrogen-fixing crops such as green peas before replanting vegetables.
She buys her seeds from an Agrovet, where 50 grammes costs between Sh150 and Sh200, and dreams of turning her passion into a profitable business.
For anyone considering urban farming, Ms Mwari's message is clear: start with what you have. Whether it's a small backyard, a balcony or just a few containers in your house, there's always a way to grow food.
 Leek Onions at the Grace Mwasi’s kitchen garden in Thika on March 6, 2025
Photo credit: Evans Habil | Nation Media Group
Beginners can start with easy-to-grow vegetables such as spinach, sukuma wiki, onions and herbs such as rosemary and lemongrass.
These require little care and can thrive in small spaces. As confidence grows, more vegetables and advanced techniques can be introduced.
"Don't be afraid to start," she advises. "You don't need expensive equipment. Just a little creativity and patience and you'll be surprised how much you can grow.
"I have been growing for my own use, but now I want to expand," she says. "I've already set up a raised bed and plan to start growing for commercial purposes soon."
She believes urban farming is key to future food security and encourages others to follow her example.
"Space should never be an excuse," she says. "Even if you live in an apartment, you can grow something. Use soda bottles, old shoes or buckets - whatever you have. The key is to start small and keep learning.
