The Medieval Garden Enclosed

Left: Anise (Pimpinella anisum) in flower, Bonnefont Herb Garden; right: Anise (Pimpinella anisum) in seed, Bonnefont Herb Garden.

Representatives of the Apiaceae family are scattered throughout all of the gardens at The Cloisters, but they are most prominent in the culinary beds of Bonnefont Herb Garden. These plants are greatly exploited for their distinct fragrances and tastes. The essential oils, created from a fairly large group of chemical constituents within the plants, are responsible for the incredibly flavorful and aromatic properties of this family. In addition, these properties help to ensure the survival of plants in this family by attracting pollinators to the flowers. Read more »

Above, from left to right: Fennel flourishing in Bonnefont Cloister Garden in July; green fennel fruits ripening in late summer; umbels of dry fennel fruits at the end of the season.

Let us not forget to honor fennel. It grows
On a strong stem and spreads its branches wide.
Its taste is sweet enough, sweet too its smell;
They say it is good for eyes whose sight is clouded,
That its seed, taken with milk from a pregnant goat,
Eases a swollen stomach and quickly loosens
Sluggish bowels.  What is more, your rasping cough
Will go if you take fennel-root mixed with wine.

—From Hortulus by Walahfrid Strabo. Translated from the Latin by Raef Payne. The Hunt Botanical Library, 1966.

The ninth-century Benedictine abbot Walahfrid Strabo was a gardener as well as a scholar and a poet.  He praises the stately and beautiful fennel (Foeniculum vulgare) growing in his monastery garden for its medicinal virtues, but fennel was also an ancient culinary herb, enjoyed both as a seasoning and a vegetable.

Indigenous to the Mediterranean, fennel was brought to England and Germany by the Romans, and to India and China by Arab traders.  The Roman natural historian Pliny, writing in the first century, cites fennel in more than twenty remedies.  All parts of the plant—roots, shoots, leaves, and seeds—have been used both as food and as medicine. Read more »