From monastic gardens to urban gastronomy: tracing the evolution of kitchen gardens reaching the chef’s restaurants

Relying on homegrown produce has remained a constant throughout history, offering a significant contribution to self-sustainability.
Kitchen gardens, known as potagers, have manifested in various forms across different eras.
In medieval times, monastic gardens played a crucial role, ensuring both sustenance and medicinal supplies by cultivating vegetables and fruits and aromatic and medicinal plants.
This tradition extended to royal kitchens within castles, where dedicated spaces were allotted for cultivation.
Despite the expansive opportunities presented by global trade, the essence of kitchen garden culture persists.
Urban gardens have become a common sight in cities, and their presence extends beyond unexpected places such as restaurants, schools, and hospitals.
While the species cultivated may differ from historical choices, the desire for self-produced food remains an enduring aspiration.
Furthermore, modern horticulture in these settings has unveiled intriguing new facets.
Community gardens, for example, offer fresh produce and health benefits such as stress alleviation and enhanced social interaction.
Urban gardens provide one of the most important contributions to ecosystem services to cities.
Restaurants incorporating kitchen gardens exemplify a “field to table” and “zero-time postharvest” approach, not confined to rural areas but also embraced in cities through rooftop gardens and greenhouses.
Here, gardens transform into pivotal elements shaping the ambiance, providing patrons with an emotionally resonant dining experience.
Chefs draw inspiration from their immediate surroundings, crafting menus attuned to the seasonal offerings of the cultivated plants.
The availability of fresh, high-quality vegetables, herbs, fruits, and flowers, tailored to specific needs and seasons, empowers restaurants to stand out amidst competition, offering a distinctive culinary experience.
The evolving landscape of kitchen gardens sustains a historical tradition and fosters innovation, promoting healthier living and enriching the tapestry of gastronomy.

EHC2024: International Symposium on Urban Horticulture: from Vertical Farming to Planting Design

S. Nicola, M.C. Profico, A. Petrini, M. Devecchi

garden heritage, royal gardens, fresh produce, food heritage, from field to table, zero-time postharvest

https://doi.org/10.17660/ActaHortic.2025.1441.22