In ancient China, kitchens were not just places for cooking but also served as centers for self-sufficiency. Many ancient Chinese kitchens incorporated built-in indoor gardens and hydroponic systems to grow a wide range of herbs, vegetables, and medicinal plants. These gardens were carefully designed to optimize space and maximize plant growth. The hydroponic systems used in Chinese kitchens were based on the principles of water culture, where plants were grown in water enriched with nutrients. This allowed the Chinese to have a constant supply of fresh ingredients for their culinary and medicinal needs.
