Reference Entry


in The Oxford Dictionary of Late Antiquity

Published in print March 2018 | ISBN: 9780198662778
Published online March 2018 | e-ISBN: 9780191744457

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A great variety of greens and herbaceous plants was grown in Late Antiquity and they were staple elements in the diet. Kale, cabbage, broccoli, and other brassicas were the most commonly consumed vegetables in the ancient and early medieval Mediterranean. They were easy to grow, tolerant of a range of climatic conditions, and are comparatively resistant to pests. Other leafy greens, such as lettuce, chard, endive, and orache (saltbush) were also staples. Root vegetables included carrot, leek, onion, radish, beet, and turnip; many of these root vegetables were sown late in the year and allowed for fresh greens into the winter months over much of the Mediterranean basin and parts of northern Europe (...

Reference Entry.  172 words. 

Subjects: Late Antiquity

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