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The walled, kitchen garden at Tresillian in Cornwall is managed in Victorian and pre-Victorian ways by head gardener R J Harris, who began in professional horticulture as an apprentice in the mid 1950s. Each season, under his direction and in accordance with planned, tightly-controlled regimes, the restored, mid-1800s installation provides
beetroots, broad beans, broccoli, cabbages, carrots, cauliflowers, celery, chives climbing french beans, courgettes, dwarf french beans, french beans, kale, kohlrabi, leeks, lettuces (as a catch crop), marrows, onions, parsley, parsnips, peas, potatoes, pumpkins, radishes (as a catch crop), runner beans, savoys, spinach, spring onions (as a catch crop), swedes, outdoor tomatoes and turnips
as well as herbs, perennial and annual flowering plants and the vegetables of former times and the specimen flowering plants that feature in Mr Harris's experimental and archaeological horticultural projects.
In permanent beds at the foot of and adjacent to its four perimeter walls the kitchen garden also bears bush fruits, hard and stoned tree fruits and rhubarbs, whilst its hot and cold greenhouses provide varieties of indoor tomatoes and exotic fruits some of which today are little grown in the U K's domestic gardens. The houses also produce the plantlets that are required for outdoor development throughout the estate as well as in the kitchen garden, a process in which cold-frame usage plays a considerable part.