Furnace Town Living Heritage Museum
Gardener
The residents of Nassawango Hills had garden plots, called kitchen gardens. Many varieties of herbs and vegetables were grown. Herbs, such as basil, dill, parsley, garlic, bee balm, fennel, mints, rosemary, sage, thyme, chives, tansy, lavender, chamomile, rue, lemon balm, pennyroyal and marjoram, were used not only to flavor food, but also for medicinal purposes. Vegetables, likewise, had a dual purpose, being used to eat and also as dye material for fabrics and wool.
In order to more effectively interpret 19th century life, it was decided to develop 19th century Kitchen and Perennial gardens. In addition, it was decided to use plants appropriate to the early 19th century as living fence/screen on several areas of the property.Currently, only plants which could have been grown on the site during its years ofoperation are selected, based on information in Ann Leighten's American Gardens of the Nineteenth Century.
In order to more effectively interpret 19th century life, it was decided to develop 19th century Kitchen and Perennial gardens. In addition, it was decided to use plants appropriate to the early 19th century as living fence/screen on several areas of the property.Currently, only plants which could have been grown on the site during its years ofoperation are selected, based on information in Ann Leighten's American Gardens of the Nineteenth Century.
19th Century Kitchen Garden
Vegetables & Fruits Grown
Joan the Gardener tending to the vegetable beds (with the help of Stormy the Cat).
- Pole beans
- Peas
- Red potatoes
- Carrots
- Beets
- Onions
- Cabbage
- Parsnips
- Leaf lettuces
- Cucumbers
- Tomatoes
- Pumpkins
- Bush beans
- Squash
- Jerusalem Artichoke
- Walking onions
- Melons
- Spinach
- Cotton
- Peanuts
- Peppers
- Corn
- Okra
- Broom corn
- Turkey figs
- Indian peaches
- Concord grapes
Sidney the Gardener watering the flower beds around the grounds.