Edible Abundance

Our kitchen garden is as much a celebration of biodiversity as it is a source of food. An abundant mix of heritage and perennial vegetables, medicinal herbs and flowers grows side by side. By encouraging self-seeding and creating habitats for beneficial insects, we cultivate a garden that is as beautiful as it is productive and ecologically rich.

The Smissenbroek Signature

• Let Nature Choose: We leave around half of our vegetables, annual flowers and herbs to self-seed. The seeds that survive the winter often produce some of the strongest and most beautiful plants in the garden—nature doing the selection for us.

• Never Bare Soil: You will never see uncovered soil at Smissenbroek. We protect and nurture it with living covers—oxalis, phacelia, radish, coriander, rocket, purslane and more—or with our own compost and straw from our grain crops. Covered soil means healthier soil.

• Radical Diversity: Forget neat rows. Vegetables from every family grow alongside annual flowers, herbs and perennials in an ever-changing mix. This diversity feeds us, supports insects and wildlife, protects the soil—and creates the controlled chaos that defines Smissenbroek.

Growing Curiosity

Above all, our garden is designed to make people curious. We want visitors to leave wanting to grow something themselves—even if it is just a few edible flowers on a balcony. To seek out local and organic produce, cook with the seasons and care about where their food comes from.

Because reconnecting with nature can start with a single seed.