This three-chapter guide teaches you to build and run a compact hydroponics setup for leafy greens and herbs. Chapter 1 covers a safe Deep Water Culture tote: drilling a six-site lid, routing airlines with check valves and drip loops, mixing a gentle first fill, setting pH to five point eight to six point two, and placing seedlings so roots touch aerated water. A short shakedown confirms even bubbles and no leaks. Chapter 2 sets the routine: a five-minute daily glance, top-ups every two days, and a weekly reservoir change. You track pH drift and E C calmly, adjust in small moves, diagnose yellowing or tip burn, and keep roots bright with constant air and light-leak control. First harvests arrive around week three, washed cold and stored dry for longer life. Chapter 3 helps you scale without headaches. Add a gravity top-off with a float valve, or step into Ebb & Flow or Drip for more sites. Label power and timers, maintain a food-safe sanitation loop, set gentle pest monitoring, and deep-clean between cycles. A quick cost-versus-yield map plus seasonal planning shows how to keep salads coming year-round. Clear specs, simple safety, and repeatable steps make this beginner-friendly and reliable.