Planning My Potager GardenArticle

I grew up in a family where gardening wasn't just a hobby—it was a way of life. We cultivated our own vegetables, preserved the harvests, and raised hens for fresh eggs. For over 25 years, I maintained a large garden on our farm, but as time passed, it became too labour-intensive. We decided to seed it in, and I created a smaller garden right outside the kitchen door, convenient for grabbing something while cooking.

Traditionally, my garden was solely a place to grow vegetables. However, I've found myself yearning for more: fresh herbs, medicinal plants, beautiful bouquets, and a space that is as aesthetically pleasing as it is functional. This desire led me to plan a beautiful kitchen garden, also known as a potager garden.

A potager garden differs from a standard vegetable plot by integrating beauty, functionality, and sustenance into one harmonious space. The term "potager" comes from the French word for a cook who makes thick soups. True to French sensibility, a potager garden isn’t just about vegetables; it’s about creating a charming, ornamental kitchen garden that looks as good as it tastes.

In my original vision, the kitchen garden is a distinct area bordered by an old rail fence on three sides, with the house forming the fourth boundary. A central water fountain serves as a focal point, making the garden both functional and visually appealing throughout the year.

Practicality is key in the layout. Wide paths will accommodate my wheelbarrow for easy access, and they'll be lined with wood chips to prevent soil compaction. Over the years, I've enriched the soil with compost and by burying small pieces of firewood deep into the ground to nourish it.

One of the charms of a potager garden is its ever-evolving nature. As one plant finishes its cycle, another takes its place, ensuring the garden is always in various stages of growth—freshly planted, maturing, or ready for harvest. Winter is my planning season; I spend the colder months pouring over catalogues, like Richters Herbs’ free plant and seed catalogue, circling interesting new varieties and getting excited for the coming season.

I plan to cultivate a mix of cool-season and warm-season crops. Early spring will see the planting of leeks, kale, lettuce, rainbow Swiss chard, beets, spinach, mesclun, parsley, marigolds, and calendula. Once warmer weather arrives, I'll introduce beans, basil, eggplants, squash, tomatoes, peppers, beans, and squash.

Flowers are an essential component, not just for their beauty but for their practical benefits. Marigolds and nasturtiums will help deter pests, while cosmos and sunflowers attract pollinators. Edible flowers like calendula, lavender, and borage will add color to salads and dishes and be used medicinally. To manage aggressive plants like horseradish, tansy, and mint, I'll grow them in containers to keep them from taking over.

After harvesting, I plan to immediately fill any gaps with fast-growing plants such as basil, bush beans, or lettuce to maintain a lush appearance. Crop rotation will be vital for garden health, and I'll save my garden designs each year to avoid replanting the same crops in the same spots.

Growing my own herbs for tea is one of my greatest joys. I'll cultivate anise hyssop, mint, lemon balm, and chamomile, as well as classic culinary herbs like basil, thyme, rosemary, sage, and oregano. Incorporating native plants, especially those at risk or endangered like American arnica, echinacea, White sage, and sweetgrass, will add both beauty and ecological value to the garden.

In my potager garden, every plant will serve multiple purposes. Thinnings will be utilized—for instance, closely planted onions can be harvested early as green onions, and baby greens can be thinned for salads. I'll make use of all plant parts, incorporating carrot and beet tops and garlic scapes into stocks, soups, salads, and even floral arrangements.

Careful planning is aimed at creating a garden that is both productive and beautiful. Companion planting will play a significant role: basil beside tomatoes, borage alongside squash and strawberries, and marigolds surrounding vegetables to deter pests. Other combinations like cabbage and dill with marigolds, kale with poppies, and purple beets with ornamental plants will enhance both functionality and aesthetics.

Perennials such as good king henry, lovage, asparagus, chives, walking onion, garlic, horseradish, sweet cicely, and rhubarb will have their place, providing long-term sustenance. The garden layout will focus on accessibility and beauty, with paths leading to the central fountain and well-framed garden beds. The edges of the garden will tie everything together into a cohesive and inviting space.

The ultimate goal of my potager garden is to create a joyful space that is alive and ever-changing, continually offering something fresh—be it flowers for the table, herbs for tea and medicine, or vegetables for nourishing meals. I envision a garden that is as delightful to behold as it is to harvest from, truly an extension of my home and my life.

Originally written by Penelope Beaudrow for Canada's Local Gardener Magazine, Volume 6, Issue 2, 2025.

Penelope is a Registered Herbalist, as well as the Subject Matter Expert and Head Herbal Community for RIchters Herbs