Three tips for establishing a successful French kitchen garden.
Usually when one thinks of French gardens, what comes to mind are boxwood parterres, fleur-de-lis accents and espaliered fences. However, French kitchen gardens are more informal and serve to provide fresh produce for the table for as long as possible.
Otherwise called a potager, the French kitchen garden is different from an American harvest garden. The American garden is generally planted every spring and harvested during the summer, while the potager is continually being planted and harvested for fresh produce all year long.
Seasonality is key to a French kitchen garden. Whatever is in season today is what you harvest and eat tonight. Summer isn't the only season of the year during which we can enjoy fresh harvest. Plant in summer in order to harvest in fall or even winter. In a potager, even though you are eating this season's crop now, you are constantly planning and thinking ahead about next season's crop.
As in any successful garden, fertile, workable soil is important in producing a bountiful crop. Veggie gardener Georgeanne Brenner offers three tips for maintaining a successful French kitchen garden:
There's an exception to the constant rotation of crops in a potager. Perennial veggies, such as asparagus and artichokes, can be left in the garden year after year. After the plants have finished producing and have died back for the year, Brenner cuts hers back to the ground. Then she allows them to flush back out next year so she can harvest again.