In medieval times monks lived simply. Enclosed in a garden they tended vegetables and fruits laid out in rows and squares. The herbs, flowers, fruits and vegetables in these early kitchen gardens were picked at perfect ripeness and incorporated into their meals and daily lives. The monastery life was a life connected to the earth and its changing seasons. The monastery garden typically was centered around a cloister. The wall provided a sense of safety and enclosure.
The French took the kitchen garden to new heights with the creation of Villandry and Louis XIV's vegetable garden at Versailles, the Potager de Roi. The French called these "jardin potagers" because these vegetables were destined for the soup pot. These gardens were not only functional but beautiful.
The French are known for their cuisine, and this is due in part to their understanding of seasonal cooking. What is grown in the garden is served at the table. A connection to the earth and nature is developed. Good food is measured by how fresh it is. Today in France there are many potagers, some hundreds of years old and some newly restored or created. The French way of fresh, seasonal eating has influenced this country.
Alice Waters created Chez Panisse, in Berkeley, California almost thirty years ago. She is passionate about teaching on the immediacy of organic cooking. She has as many as sixty organic farmers supplying her with fresh fruit, vegetables, and fish. She began the trend of cooking with fresh, locally grown produce.
Many award winning chefs are now growing their own potager gardens. They use the gardens to grow unusual heirloom vegetables or for the convenience of gathering herbs for seasoning.
This trend in fresh produce is growing, but what is lacking is the backdoor kitchen garden for the chef and restaurant. If the goal is fresh produce, why is the garden not next to the restaurant? Better yet, why is the beautiful vegetable, fruit, herb and flower garden not a part of the restaurant experience? There is a need to synthesize design, plant knowledge and the culinary needs of the discerning chef. There is a need to adapt this concept so that we bring gardens into the city.
This thesis examined current literature on the topic of potager gardens. Since this garden type has its foundation in medieval gardens, this period was also researched as it relates to the enclosed kitchen garden. Medieval potager gardens, chateau potagers, and a chef's garden in France were visited and analyzed. This part of the research answered the question "What?" What are the elements of design that are required in a potager garden? It was found that the enclosure or wall of the garden is important. It was also discovered that the vegetables and edible plants have a variety of purposes. They become design elements in the garden.
Research into current culinary trends and interviews with chefs answered the question "Why?" The chef who is passionate about fresh, tasteful vegetables and edible plants needs to have immediate access for his restaurant.
The thesis project demonstrated the "How?" question. Two potager designs were produced for urban spaces in Columbus, Ohio. The first demonstration garden design shows how existing buildings form the space or hortus conclusus. Specific edible plants are selected that demonstrate possibilities for a multiseason garden. A potager garden was also designed specifically for Chef Magdiale Wolmark of Dragonfly Neo-V Cuisine. This garden design shows the importance of the chef in the process and how even a small urban lot can incorporate a potager garden.