In the exhibition the Vasa Museum Garden the visitor can freely botanise among the green heritage of the period. The exhibition lies out of doors behind a grey fence at the rear of the Vasa Museum.
When Vasa was excavated, an upturned pot was found together with a mortar and some (a spoon typically for soups). What sort of food was being prepared in the pot? Did the ship's surgeons really use a mortar and pestle?
Such objects from Vasa and contemporary documents concerning the ship's provisions have inspired the exhibition, the Vasa Museum Garden.
The garden contains vegetables, medicinal herbs and flowers - the food and medicine for the crew onboard the ship. But they were also cultivated by the farmers and townsfolk in their plots, and the rich in their gardens.
The fence on the outside of the garden is covered with rambling bunches of hops. The hop cones were harvested in the late summer and both flavoured and conserved the ships' beer.
Inside the museum there is a small exhibition which further describes the connection between the garden and Vasa.
The growing season in the Vasa Museum Garden starts in May.
Cabbage and onions grow in the garden's kitchen section. These were common on both the farmer's plate and king's table. Garden peas are to be found climbing up their stalks. According to the ship's provision records peas were the most important food onboard. Garden pea, turnip and both white and yellow carrots are plants that go back to the Vasa period, and are still eaten today.
Sage, tormentil (blood-root) and mint grow in the medicinal section together with poppy, lily and rose. In "A very useful herb book" (En myckit nyttigh Örta-Book) preserved from 1628 we can read about the use of herbs for curing or at least easing bloody flux, dysentery and scurvy, which we know were rampant among naval crews in the summer of 1628.