Almond cultivation in Provence: history and revival | Von Peerc

Almond cultivation in Provence: history and revival

At the end of each winter, while the vines are still bare and the olive trees retain their grey-green foliage, almond trees are the first to blossom in Provence. Their white and pink flowers brighten roadsides, dry-stone terraces and old farmland, heralding the return of the light well before spring.

This understated blossom tells a long story. For centuries, almond trees played an important role in Provence’s rural economy, alongside olive trees, vines and cereals. Their fruit, easy to store and transport, fed families, supplied markets and gave rise to some of the region’s most famous confectionery.

After a long decline in the 20th century, almond cultivation is now experiencing a genuine revival. Growers, researchers and artisans are breathing new life into an industry that brings together agricultural heritage, gastronomy and adaptation to the Mediterranean climate.

For Von Peerc, almond trees are among the features that give properties in the Alpilles their character. An old orchard, a few individual trees at the edge of a plot, or a row of almond trees lining a driveway anchor a home in the area’s agricultural history.

The almond tree: a tree from distant lands

The almond tree originates from Central Asia and the Near East. Cultivated since antiquity, it gradually spread around the Mediterranean through trade and the great civilisations of the Mediterranean basin.

The Greeks and then the Romans helped establish it in southern Europe. In Provence, the tree found particularly favourable conditions: abundant sunshine, dry summers and often calcareous soils in which few crops manage to thrive.

Over the centuries, almond trees became a natural part of Provence’s agricultural landscapes. They did not always form large orchards: they were often planted along field edges, on terraces or among other crops, as part of a mixed-farming system in which every tree had a purpose.

A tree perfectly suited to Provence’s climate

The almond tree has many qualities that explain its long-standing presence in Provence.

Its deep root system enables it to draw water from the soil and withstand long periods of drought. It tolerates poor, stony and calcareous ground, such as that frequently found around the Alpilles massif.

This hardiness made it a valuable tree for making use of difficult land. Where vines or market-garden crops required more attention, almond trees could make do with more modest conditions.

Early, delicate blossom

Its main weakness lies in its very early flowering. Depending on the variety and the year, almond trees generally blossom between February and March.

This early flowering makes the tree vulnerable to late frosts. A single cold night during flowering can jeopardise much of the harvest. This is one of the reasons why almond production has always been irregular in Provence.

Pollination is another important consideration. Many varieties need to be pollinated by another compatible variety, and bee activity remains crucial during flowering.

The golden age of Provençal almonds

From the 18th century to the early 20th century, almonds played an important role in Provençal agriculture. Almond trees became increasingly widespread in the Aix area, the Vaucluse, on the Valensole plateau and in many rural areas, including the Alpilles.

For farming families, almonds were a particularly valuable resource. They kept for a long time, were easy to transport and could be sold at markets or to confectioners. They often provided an additional source of income alongside olive oil, wine and cereals.

The Aix area then became an important centre for trading and processing. Confectioners found an essential ingredient for their specialities there, and the reputation of Provençal almond-based sweets gradually spread beyond the region.

This period left a lasting mark on the landscape. Many of the individual almond trees still seen today along paths or in the middle of former fields bear witness to this diversified farming tradition.

The decline in the second half of the 20th century

From the mid-20th century onwards, almond cultivation declined sharply in Provence.

Several factors explain this decline. Frosts, such as those of the devastating winter of 1956, which left a lasting mark on Provençal agriculture, damaged many orchards. Traditional orchards, with limited mechanisation and irregular yields, became less profitable.

At the same time, international competition intensified. Imported almonds, particularly from California and Spain, gradually came to dominate the market, with volumes and prices that small Provençal growers struggled to match.

Rural depopulation and agricultural specialisation did the rest. Many plots were converted to vineyards, olive groves, lavandin or more profitable crops. Some orchards were abandoned, leaving behind individual trees that continue to blossom every year.

Today, the vast majority of almonds consumed in France are imported, even though the tree is part of Provence’s historical identity.

Almond trees in the landscapes of the Alpilles

In the Alpilles, almond trees have never disappeared from the landscape. They can be found on dry-stone terraces, near traditional farmhouses, along farm tracks and among olive groves.

Their graceful silhouettes and delicate branches contrast with the dense foliage of olive trees and the upright forms of cypresses. In winter, their bare branches accentuate the massif’s limestone contours. When they blossom, they become one of the season’s most eagerly awaited sights.

Blossom that heralds spring

Almond blossom symbolically marks the end of winter in Provence. For a few weeks, white or slightly pink flowers cover the branches before the leaves even appear.

This moment transforms agricultural landscapes and gardens. A simple row of almond trees is enough to change the atmosphere of a property and serve as a reminder that, in the Alpilles, the rhythm of the seasons remains deeply connected to the life of the trees.

Van Gogh and almond blossom

Almond trees also hold a special place in the artistic history of the Alpilles. In February 1890, while staying in Saint-Rémy-de-Provence, Vincent van Gogh painted Almond Blossom to celebrate the birth of his nephew.

The painting, now held at the Van Gogh Museum in Amsterdam, has become one of his most famous works. It illustrates the powerful symbolism of this tree, associated with renewal and hope.

For Von Peerc, this cultural dimension contributes to the richness of the area. In the Alpilles, a tree can be an agricultural feature, a landscape landmark and a piece of heritage all at once.

Almonds: a pillar of Provençal gastronomy

Almonds are inseparable from Provence’s culinary tradition. They are eaten fresh, dried, roasted or processed, and feature in numerous specialities.

In early summer, fresh almonds, still tender, are appreciated for their delicate flavour. Once dried, they are used in pastries and desserts, as well as in some savoury dishes.

Calissons and nougat

The calisson of Aix is undoubtedly the most emblematic confection of this tradition. It combines an almond and candied melon paste, placed on a sheet of wafer paper and topped with royal icing.

Nougat, whether white or black, is another major speciality. White nougat combines almonds, honey and egg whites, while the crunchier black nougat is made with caramelised honey and almonds.

These confections were long closely linked to local almond production. Today, several artisans are seeking to return to sourcing their almonds from Provence.

The thirteen Christmas desserts

Almonds also play a central role in the tradition of the thirteen Christmas desserts. They are one of the “four mendicants”, alongside dried figs, raisins, and walnuts or hazelnuts.

They also feature in white and black nougat, which are often served at the Christmas Eve meal. This tradition is a reminder of how long almonds were among the essential products of Provence’s household economy.

The revival of Provence’s almond industry

Since the 2010s, almond cultivation has attracted renewed interest in Provence. New orchards are being planted, growers are joining forces and initiatives are emerging to revive local production.

This revival responds to several needs. Consumers increasingly seek traceable products of French origin. Confectioners and pastry chefs want to secure a local supply. Farmers, meanwhile, see almond trees as a crop that can make productive use of dry land and diversify their farms.

Better-suited varieties

Agronomic research has played an important role in this revival. Later-flowering varieties, such as Ferragnès and Lauranne, have been developed to limit the risks associated with late-winter frosts.

Some varieties are also self-fertile, reducing their dependence on cross-pollination. These advances offer the prospect of more consistent production without compromising the flavour quality sought by artisans.

Farming that pays greater attention to water and biodiversity

New orchards often adopt a more sustainable approach. Organic farming, cover crops, pollinator-friendly hedges and carefully managed irrigation are among the practices adopted by many growers.

Water remains a central issue. Although almond trees withstand drought well, a controlled water supply can improve the consistency of yields. In a changing climate, managing this resource is becoming a major challenge for the future of the industry.

The revival of almond cultivation is therefore part of a broader reflection on Mediterranean agriculture: producing with restraint, preserving soils and maintaining living landscapes.

Harvesting and processing: demanding expertise

Almonds are generally harvested between late August and September, when the hull—the green covering surrounding the shell—splits open naturally.

Traditionally, the fruit was knocked from the branches by hand using poles and collected on sheets spread beneath the trees. In modern orchards, mechanical shakers vibrate the trunks to make the almonds fall.

Several stages follow: hulling to remove the outer covering, drying, then cracking the shells and sorting the kernels. Each stage influences the final quality of the product.

This processing requires specialised equipment. Developing local processing facilities is one of the challenges of the revival, so that almonds grown in Provence can also be processed and have value added locally.

Almond trees on a property in the Alpilles

On a property in the Alpilles, almond trees bring a sense of landscape, heritage and seasonal life.

A few old trees can give structure to a garden, frame a view or line a driveway. A larger orchard recalls the land’s agricultural history and offers a particularly cherished seasonal spectacle at the end of winter.

Almond trees blend naturally with other Mediterranean species: olive trees, fig trees, cypresses, lavender and aromatic plants. They help create a garden in harmony with the local climate and landscapes.

Points to consider

An orchard nevertheless requires regular maintenance. Pruning, monitoring tree health, managing weeds and, where necessary, irrigation must all be planned for.

When a property includes agricultural plots, it is also useful to check their designation in planning documents, their permitted uses and any constraints associated with farming them. Some properties may allow production for household use, while others may offer the possibility of making the land available to a farmer.

At Von Peerc, assessing a property includes these dimensions. Trees, cultivated plots, access to water and the harmony of the landscape are all elements that contribute to a property’s character and the quality of life it offers.

Conclusion

The history of almonds in Provence mirrors that of the Provençal countryside itself. A tree of traditional mixed farming, the almond tree long grew alongside olive trees, vines and cereals before declining in the face of frosts, mechanisation and international competition.

Its current return is not simply a matter of nostalgia. It reflects a desire to produce locally, make productive use of dry land and preserve a gastronomic identity of which calissons, nougat and the thirteen desserts remain the finest expressions.

In the Alpilles, almond trees continue to mark the passing seasons. Their blossom heralds spring, their fruit recalls the richness of the terroir, and their old silhouettes tell the agricultural history of the properties.

To discover homes whose landscapes and outdoor spaces fully express the Provençal art of living, Von Peerc supports buyers with in-depth knowledge of the area. Visit the agency’s website and the property listings for sales in the Alpilles.