Gardens and Vegetables in the Plains

The Liguria Vegetable Garden: A Mosaic of Annual Production

Horticultural production, intended not only for domestic consumption but also for sale, represented a fundamental part of Ligurian agriculture. These gardens were primarily found in floodplains along major waterways, where deep, loamy soil and aquifers ensured constant irrigation.

Mastery of the Gardeners: Annual Cultivation

Ligurian gardeners were experts in crop rotation, in the preparation and conservation of seeds, and in sowing in ciantâ, the traditional greenhouses for vegetable seedlings. Following precise geometries, they transplanted the new plants, creating a unique and harmonious landscape.

Variety of Cultivated Vegetables

Among the cultivated vegetables, cabbage, especially black cabbage and broccoli, were predominant. Other vegetables included potatoes, chicory, parsnips, carrots, salsify, lettuces, asparagus, leeks, onions, garlic, turnips, beets, broad beans, peas, chickpeas, lentils, kidney beans, melons, watermelons, aubergines, tomatoes and artichokes.

Seed Conservation

Some species, such as cabbages, were left to flower completely to collect the seeds, which were preserved in glass jars or bags, kept in the cellar in cool, dry and dark conditions. The sowing followed a precise calendar linked to the anniversaries of the saints: the cabbages were planted for San Bartolomeo, the potatoes for San Giuseppe and the cutting of the canes took place on the January moon.

The Garden and the Cycle of the Seasons

Ligurian cuisine, which used fresh products from the gardens, followed a seasonal cycle, with foods linked to established times. This deep relationship with time and the seasons guaranteed a cuisine rich in authentic and fresh flavours, reflecting the abundance and variety of local products.

Ligurian vegetable gardens represent an agricultural heritage rich in tradition and wisdom. The ability of the gardeners to produce vegetables all year round, the variety of crops and respect for the natural cycle of the seasons make this practice an example of sustainable agriculture deeply rooted in the territory. The Ligurian vegetable garden is not only a source of sustenance, but also a symbol of connection with the land and its traditions.

Sources

Viarengo G., “L’Albero della Cuccagna. Paesaggio, alimentazione e cucina nella Liguria di Levante”, Chiavari, Internòs, 2023

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