The Broughton House Garden was designed to authentically reflect the rural nineteenth century historic character of Franklin Village. The garden was created by the Franklin Garden Club, a branch of the Women’s National Farm & Garden Association. It is maintained by the members as a beautification and educational gift to the community.
Residents and visitors alike pause to remember their heritage as they enjoy the garden in the Village of Franklin, known as :
“The Town that Time Forgot.”
The public is especially welcomed during the annual June Garden Walk and the Labor Day round Up.
The designers of the Broughton House garden kept in mind what was taking place during the 19th century so the garden would reflect the mid-1800s. Though when the Garden Club took on this project no one had imagined the Kreger Farm House and out buildings would become neighbors and add further ambiance of the same era.
The need to produce all household supplies was diminishing mid century, due to advancements in technology. Flowers could be grown for beauty alone. The flower garden became distinct from the kitchen garden and was seen as a pleasure area. Flower gardens were scattered throughout a homeowner’s property and designed for public display. People had more time and resources to pursue gardening, and it was considered a genteel hobby for gentlewomen.
A garden at that time sometimes had symmetrical beds with a central walkway culminating in a feature (a sundial, statue, etc.) The Broughton Garden combines a pleasure garden and the old kitchen garden. The beds contain ornamentals as well as culinary herbs and vegetables. A perfect site for such a garden was often located at the rear of the home. Fences were needed to restrain wild and domestic animals from enjoying the bounty.
A sample of the plantings include: lilac bush, hollyhocks, roses, lamb’s ear, Shasta daisies, beebalm, coreopsis, bleeding heart, and Siberian iris. Edible plants such as concord grapes, cabbage, kale and squash were also included, as well as herbs: rudbeckia, lemon thyme, sage, dill, rhubarb, basil, artemisia, and yellow yarrow.