The kitchen garden of New France is very diversified and creatively planted. The first colonists tried to acclimate European species and to domesticate indigenous plants. This was not always easy, for many of them were soldiers made into farmers by their circumstances. This grand adventure eventually led to the use of a host of species, many of which no longer exist or which have been hybridized.
The kitchen garden had to insure the survival of the inhabitants in winter, so the emphasis is placed on vegetables which can easily be preserved such as cabbages, carrots, beets, peas, beans and onions. Jerusalem artichokes and cucumbers are also very popular: Pehr Kalm noted that Canadiens are quite fond of eating them with cream and fine herbs. In the kitchen gardens of the nobility, refinement is indicated by certain vegetables such as artichokes and asparagus. Salad is also much enjoyed: it is eaten with herbs and edible flowers (such as those of the chive, borrage, souci, monarde or nasturtium plants.)
Compagnonnage is a technique often used in kitchen gardens. It consists of growing different plant species near one another in order for one species to benefit from the properties of another. Thus vegetables, flowers, rose bushes and aromatic plants are made to grow together. For example, garlic grows well next to roses and strawberries, borrage with strawberries and squash, rosemary and sage with cabbage and carrots, or savory with beans. |
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