Potager
29 April 2025
Springtime in Provence: A New Beginning
As the chill of winter fades, Provence awakens once more — wildflowers, birdsong, and the first work in the potager.
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Le Potager
Growing food in the Provençal sun — vegetables, herbs, and the quiet rhythm of the kitchen garden.
Le Jardin
The Kitchen Garden
A Provençal potager is not just a vegetable garden. It is a statement of intent. You are saying: I belong here. I will tend this soil. I will eat what this ground gives me.
In spring, the planning begins — rows of tomatoes, aubergines, courgettes, peppers, and salads. In summer, the garden gives back everything you put in, and more. In autumn, the last harvests before the ground rests.
There is something deeply satisfying about pulling a tomato from a plant you have watered every day since May. The potager is patience made edible.
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Tomatoes
The queen of the potager. Plant after the Ice Saints in mid-May. Water deeply, not often. Stake early.
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Salads
Sow in succession every two weeks from March to September. Cut-and-come-again varieties reward patience.
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Herbs
Thyme, rosemary, basil, and parsley. The backbone of Provençal cooking, a few steps from the kitchen door.
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Peppers & Aubergines
Heat-lovers that thrive in the Provençal summer. Start indoors in February, plant out after all frost risk has passed.
🐸 Marcel says:
Plant your tomatoes after the Ice Saints — les Saints de Glace — in mid-May. The old farmers are right about this. Do not rush the tomatoes.
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