The Gardens
at Woodville
THE GARDENS
Bountiful Offerings
As settlers arrived in America throughout the 18th and 19th centuries, they carried memories of the gardens they left behind—those of their parents, grandparents, and even their own. Rather than creating entirely new landscapes, they sought to recreate the familiar, shaping American gardens in the image of their homeland. These memories of ancestral orchards, hedgerows, favorite flowers, fruiting vines, and heritage foods influenced the designs, layouts, and plant choices of early gardens in the New World.
Gardens were both a necessity and a symbol of status. By the 18th century, they generally fell into two categories: cottage gardens and farm gardens. Cottage gardens were small plots dedicated to growing vegetables, herbs, and functional flowers, with little room for ornamental plants, which were considered impractical. In contrast, farm gardens spanned larger estates, featuring distinct areas for kitchen work, pleasure gardening, dairy operations, and crop production, often managed with the help of workers. These early gardens not only provided sustenance but also reflected settlers’ deep-rooted connections to the landscapes of their past.
1780
A Necessary Support of Life
The colonial gardens in the 1780s-era home are both a tribute to history and a step toward self-sufficiency. We grow fruits, vegetables, and herbs for cooking, along with flowers for enjoyment. Rather than adhering to the formal hedged designs of traditional colonial gardens, we have embraced a more natural, cottage-style approach.
Here are some of the common plants found in a colonial kitchen garden:
Vegetables
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Beans – Often grown alongside squash and corn, beans were commonly baked with vegetables, bacon, and spices.
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Cabbage – A staple side dish, cabbage was typically boiled, sautéed, or pickled.
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Greens – Colonial recipes often listed "greens" without specifying which kind. These included dandelions, kale, mustard, Swiss chard, and turnip greens.
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Parsnip – A starchy vegetable similar to a cross between a carrot and a potato, parsnips were boiled, added to stews, or made into griddle cakes.
Herbs
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Chives – A milder alternative to onions and leeks, chives were commonly used in both hot and cold dishes.
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Dill – With a bright, grassy flavor and a hint of licorice, dill was a favorite in lighter dishes and essential for pickling.
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Rosemary – Woody and pine-like in taste, rosemary was a popular addition to soups, stews, and meat dishes.
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Sage – Known for its sweet, bitter, and citrusy notes, sage was often paired with pork, poultry, apples, and squash.
Medicinal Plants
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Chamomile – Brewed into tea, chamomile was used as a calming agent and sleep aid.
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Feverfew – As its name suggests, feverfew was used to reduce fevers.
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Horehound – Used in cough drops and syrups, horehound also became a popular candy flavor.
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Lamb’s Ear – Not for eating! This plant served as a natural bandage, thanks to its soft, absorbent, and antibacterial properties.
Dye Plants
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Indigo – The leaves produced a deep blue dye.
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Onion – The papery skins were used to create a yellow dye.
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Madder – The roots were a source of red dye.
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Walnut – The shells of black walnuts were used for brown or black dye.
This blend of edible, medicinal, and dye-producing plants reflects the practicality and ingenuity of colonial gardens—designed for both function and beauty.
