|view on Geneva lake from Nyon|
Yesterday, i went on a small tour around Nyon, to visit the garden of Prangins Castel, which is also a part of the National Museum.
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(zoom into the green arrow to see the castle in 3D)
My personal interest went to the gardens. "The kitchen garden is in its form a copy of an 18th century palatial garden. Here, old types and sorts of fruits and vegetables grow that were cultivated and eaten/consumed in the region some two and half centuries ago. These plants, to some extent all but forgotten today, serve as witnesses to the nutritional habits and customary use of the period. This living conservatorium thus serves as a hoard of a fragile and threatened heritage with historical, botanical and ethnological facets of a broad palette of indigenous vegetable and fruit plants." (text taken from here)
|the kitchen garden from Prangins Castle|
Through this audio guide I learnt a lot about agriculture in the 18th century, which i did not know before : some lessons learnt and thoughts I wanted to share with you in this post.
One of the first thing that stroke me were the Morus trees, the black and the white sort. I know that the white one is the one needed for the silk worm and the dark one is the one I used to go collecting and eating the fruit in Serbia. I had seen these trees in many places around the world, but not at home. So I learnt that the silk in the Castle is "home made". Silk made in Switzerland? So why does it today always come from developing countries?
|Topinambour or Jerusalem artichoke|
The garden tour at Prangins Castle give you much more information than these and is definitely worth a visit. I will go back end of September to see the saffron flower flowering with my own eyes.
|the saffron flower (taken from wikipedia)|