6. The plants that feed us

Here, you’re at the outdoor workshop. It’s used for events, especially children’s workshops. Signs show the best way to compost, reduce water consumption, or protect a garden while respecting the environment… These examples are put into practice in the garden around you. For example, find the compost and you will see 3 containers: one for the branch shavings, one for the new compost, and the third for the mature compost that will enrich the garden soil. Edible plants You now reach the first collection presenting edible plants. Humans have been cultivating plants for 10,000 years. In the flowerbeds of this collection you’ll find local and exotic edible plants. At the level of the flowerbeds on the side, you’ll find a presentation of seasoning and aromatic plants. As for local species, you’ll find fennel with its small yellow flowers. …There are also some edible flowers such as nasturtiums, borage flowers or fuchsia… As for seasoning plants, you will find exotic ones such as the curry plant, ginger or stevia, and more rustic ones such as sage, thyme or rosemary. Other wild plants can be eaten but care must be taken when picking them. Some may look edible but are poisonous. It’s therefore preferable to be informed before picking them. On the upper level terrace is a collection of ancient fruits. Ancient fruits must be considered cultural elements, “creations” of the farmers who selected them for their adaptability, rusticity, disease resistance, cared for and domesticated through locally shared cultivation practices. The fruits of the past are basic elements of traditional agriculture and agrobiodiversity, characterised by unparalleled flavours, fragrances and knowledge. They constitute a genetic, economic, social and cultural heritage of extraordinary value, made up of peasant and artisan inheritances that aren’t always written down, but are rich and complex. The collection of ancient fruits makes it possible to maintain the area’s historical memory, encourages the recovery of knowledge about the names, uses and agronomic aspects of the products.

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