ABOUT

OVERVIEW施設概要
暮らしに息づく植物文化と出会う庭
豊かな水と環境で、ハーブや薬草の栽培など「植物の町」として文化が育まれてきた千葉県・大多喜町。地域の象徴として親しまれてきた「大多喜ハーブガーデン」が、その歴史を引き継ぎながら、植物を生活に取り入れる知恵と文化に出会う「大多喜有用植物苑」へと生まれ変わりました。
食べる、養う、癒す、纏う―。「有用植物」とは、人々の生活に寄り添い、文化として受け継がれてきた植物のこと。植物に囲まれたリビングのような温室、季節のハーブを活用した食堂やショップ、蒸留・調香・染色などのワークショップを行うラボ。ここは、植物が息づく暮らしを五感で体験し、心地よい生活を探究できる「ひらかれた庭」です。
日本や東洋で受け継がれてきた「有用植物」の知恵や文化に触れることで、きっと植物との新しい関係を発見してもらえるはずです。
A garden to encounter plant culture in everyday life
In Otaki Town, Chiba—blessed with abundant water and a rich natural environment—a culture of cultivating herbs and medicinal plants has long flourished, earning it the name “Town of Plants.” The beloved Otaki Herb Garden, a symbol of the region, has now been reborn as OTAKI HERB GARDEN, carrying forward its history while becoming a place to rediscover the wisdom and culture of integrating plants into daily life.
To eat, to nourish, to heal, to adorn, “useful plants” are those that have long accompanied people’s lives and been passed down as living culture. A greenhouse designed like a living room surrounded by greenery; a dining space and shop featuring seasonal herbs; and a laboratory offering workshops in distillation, fragrance blending, and dyeing. This is an open garden where you can experience a plant-filled way of life with all five senses and explore a more harmonious way of living.
By engaging with the knowledge and traditions of useful plants passed down in Japan and across the East, you may discover an entirely new relationship with the world of plants.
PHILOSOPHYフィロソフィー
人と植物とのすこやかな関係を耕す
大多喜有用植物苑が目指すのは、自然と生活が一体となった風景を取り戻すこと。
植生の豊かな日本や東南アジアなどの国々では、食だけでなく、衣服や住まい、薬、道具など、生活のほとんどが植物で成り立っていました。
私たちは、そんな東洋の「有用植物」と、それを活用してきた人々の知恵や文化に着目。大多喜の土壌に合った東洋古来のハーブや素材・染料となる植物を栽培しながら、ガーデナーやシェフ、アーティストなどと共にプロダクトや体験へと編集し、「育てる」と「使う」を隣り合わせで実践していきます。
雑草と思っていた植物が料理になったり、身近な木の香りに癒やされたり。その土地やその季節に合った植物の魅力に気づき、活用の仕方を知ることで、私たちの心身も豊かになっていく。一人ひとりの小さな変化から、無理のない循環を生み、人と自然がすこやかに共生できる未来をつくっていきたいと思います。
Cultivating a relationship between people and plants
OTAKI HERB GARDEN aspires to restore a landscape in which nature and daily life are seamlessly intertwined. In Japan and across Southeast Asia, plants have long sustained nearly every aspect of living: not only food, but also clothing, shelter, medicine, and tools.
We turn our attention to the “useful plants” of the East and to the wisdom and cultural practices through which people have engaged with them for generations. By cultivating traditional Eastern herbs suited to Otaki’s soil, we collaborate with gardeners, chefs, and artists to shape products and experiences that bring “growing” and “using” side by side in everyday practice.
A plant once dismissed as a weed becomes a dish on the table. The familiar scent of a nearby tree offers quiet healing. By discovering the unique qualities of plants rooted in a particular land and season—and learning how to use them—our bodies and minds are nourished in return. From small, personal shifts, we hope to foster gentle cycles that feel natural and sustainable, cultivating a future in which people and nature can thrive together in healthy coexistence.
TEAMチーム
大多喜有用植物苑では、植物と人の関係性を日々の営みの中で見つめ直しています。シェフや庭師、プロデューサーなど、それぞれ異なる専門をもつ植物編集者たちが、この場所で働き、手を動かし、対話を重ねながら、施設の企画・運営を行っています。
At OTAKI HERB GARDEN, we continually reconsider the relationship between plants and people within the rhythms of everyday life. Chefs, gardeners, producers, and other plant editors with diverse areas of expertise work here—using their hands, engaging in dialogue, and collaborating—to plan and operate the garden and its programs.
SATSUKI MORITA 森田 紗都姫Producer,
Garden Director高知県出身。大学卒業後、書籍や生活雑貨のプランナーを経てランドスケープ事務所に転職。 室内外のガーデン・ランドスケープデザインと施工を300件以上行う。 デザイン業務のほか講師、商品企画、執筆など庭や植物にまつわる様々な取り組みを通じて植物と人双方にとってより良い環境づくりを目指す。著書「LIFE GREEN SELECT TOUR」
Born in Kochi Prefecture. After graduating from university, she worked as a planner for books and lifestyle goods before transitioning to a landscape design firm. She has since completed over 300 indoor and outdoor garden and landscape design and construction projects. In addition to design work, she is involved in teaching, product development, and writing, engaging in a wide range of plant- and garden-related initiatives aimed at creating better environments for both plants and people. She is the author of LIFE GREEN SELECT TOUR.
KAZUKI ISHIMATSU 石松 一樹Chef2017年より調布・深大寺の薪火レストランMarutaにてヘッドシェフを務め、薪火調理の可能性を探究。未評価食材の活用や、素材起点で日々メニューを組み立てる手法により、季節と向き合い食材ロスを出さないスタイルを確立。7年間、チームマネジメントや新しい働き方にも挑戦。現在は「木を活かす」ことを軸に、薪火料理や木工作品の制作など幅広く活動している。
Since 2017, he has served as Head Chef at the wood-fired restaurant Maruta in Jindaiji, Chofu, where he has explored the possibilities of wood-fire cooking. By utilizing underappreciated ingredients and building menus around seasonal materials, he established a style that engages deeply with the seasons while minimizing food waste. Over seven years, he also took on challenges in team management and new approaches to working. Currently, he works broadly under the theme of “bringing out the potential of wood,” including wood-fired cuisine and the creation of wooden works.
