Food

What kinds of food did people grow in the Middle Ages? 

Medieval farmers grew a range of crops: wheat, barley, oats and rye, as well as peas and beans. Poor people ate rye or barley bread and porridge and soups made of barley and oats. Only the wealthier people had wheat bread. The 1996 report on excavations in Hereford Cathedral Close summarises some of the findings:

"The plant and animal remains give some indication of the range of food eaten. Most of the evidence which has so far been examined came from deposits of eleventh and twelfth century date. The principal cereal crop was barley, with a fair amount of oat supplementing it, and smaller amounts of wheat and other cereals. A narrow range of fruits was available, most of which grew locally. Some, such as apples and pears, were cultivated, others were probably wild and included blackberries, elderberries and sloes. Figs, probably imported, were also found." (Richard Stone and Nic Appleton-Fox, A View from Hereford's Past, Logaston Press, 1996, p. 26)

In their gardens villagers also grew onions, leeks, garlic, turnips, lettuce, spinach and cabbages. Most of these would have been used as ingredients in soup, called pottage.  

Even though fruit consisted primarily of apples and pears, some people also had access to cherries and quinces. Peaches were a special delicacy. Apples and pears were cooked, used for cider and perry, and to some extent eaten fresh. Many people, however, believed that fresh fruit was bad for the health. This was also the view of current medical theory, the doctrine of the four humours. According to one medieval medical guide, the Regimen Sanitatis, fresh fruit could cause fevers.

Medieval recipe and cookery books are a good source of information. Unfortunately vegetables are not often mentioned, but there are references to parsnips, peas and gourds (marrows). There are references to radishes and carrots, which were grown in orange, purple, yellow and white varieties. Spices and herbs were used by the rich to flavour dishes. Sage, mint, fennel, parsley, marjoram, orach, borage, sorrel, basil and many other herbs were used widely.

English ale was made with malted barley or even oats, but not hops. Hops were grown as a herb in the 14th century. The process of brewing beer with hops was introduced into England in the 15th century. Hops serve as a preservative. Before the use of hops, ale had to be brewed frequently. (P.W. Hammond, Food and Feast in Medieval England, Alan Sutton, 1993)

[Original author: Toria Forsyth-Moser, 2002]