The residents of Furnace Town had garden plots, called kitchen gardens. Many varieties of herbs and vegetables were grown. Herbs, such as basil, dill, parsley, garlic, bee balm, fennel, mints, rosemary, sage, thyme, chives, tansy, lavender, chamomile, rue, lemon balm, pennyroyal and marjoram, were used not only to flavor food, but also for medicinal purposes. Vegetables, likewise, had a dual purpose, being used to eat and also as dye material for fabrics and wool.
In order to more effectively interpret nineteenth-century life, it was decided to develop nineteenth-century Kitchen and Perennial gardens. In addition, it was decided to use plants appropriate to the early nineteenth century as living fence/screen on several areas of the property. Currently, only plants which could have been grown on the site during its years of operation are selected, based on information in Ann Leighten's American Gardens of the Nineteenth Century.