Food and drink

See also Crab fishing.

Foods by season

In medieval Europe, a person’s diet was closely tied to the seasons and what could be grown or gathered locally. Without modern refrigeration or global transport, people relied on fresh food in season and preserved food during leaner months. The specific foods available would vary by region, but here is a general overview of what would have been available throughout the year:

Spring

Spring was a time of new growth and a welcome relief after a long winter. However, it was also known as the “hunger gap” because stored food from the previous year was running low, and new crops were not yet ready to harvest.

Vegetables: Leafy greens like lettuce, chard, and spinach would be among the first to appear. People would also begin to harvest spring cabbage, leeks, and onions. Herbs such as parsley, sage, and thyme, which could be dried and stored from the previous year, would now be available fresh.

Fruits: Wild berries and small fruits would be foraged as they ripened. This might include early strawberries, gooseberries, and currants.

Nuts: Stored nuts from the previous autumn, such as walnuts, hazelnuts, and almonds, would be a staple during this time, providing important calories and fats.

Summer

Summer was the most abundant time of year, with a wide variety of fresh food.

Vegetables: This was the peak season for fresh vegetables. Peas, broad beans, carrots, radishes, and cucumbers were all popular. Cabbages, which were a staple, would be plentiful. Early carrots were often yellow or purple, as the orange variety we know today was developed later.

Fruits: A huge variety of fresh fruit was available. This included apples, pears, cherries, plums, and damsons. Wild berries like blackberries and raspberries were also foraged.

Nuts: This was not the peak season for nuts, as they are harvested in the autumn. However, immature “green” almonds were considered a delicacy in places where they grew.

Autumn

Autumn was the harvest season and a time for gathering and preserving food for the winter.

Vegetables: Root vegetables like turnips, beets, and parsnips would be harvested and stored in cool, dry places to last through the winter. Cabbages were also harvested and could be made into sauerkraut for preservation.

Fruits: The main harvest for apples, pears, quinces, and plums took place in the autumn. Many of these would be stored, dried, or made into cider and perry.

Nuts: This was the primary season for nuts. Walnuts, hazelnuts (filberts), chestnuts, and acorns were gathered from trees. Acorns were primarily used for feeding pigs, but chestnuts were a significant food source, especially in mountainous regions.

Winter

Winter was the most challenging time for food availability. People relied on what they had preserved or stored during the autumn.

Vegetables: The main vegetables would be root vegetables like parsnips, turnips, and beets, which could be stored for months. Onions, leeks, and garlic were also staples. Dried peas, lentils, and beans were a critical source of protein and could be made into hearty stews and pottages.

Fruits: Fresh fruit was largely unavailable. People would eat dried fruits like apples, pears, and plums. Quinces were preserved in honey or made into a paste (similar to marmalade).

Nuts: Stored nuts were a vital food source. Almonds, walnuts, and hazelnuts were a common part of the winter diet, used in everything from sauces to desserts. Almond milk, in particular, was a common substitute for dairy milk, especially during Lent.

Foods on Isla Arbojan

An island located between 33°N and 38°N latitude would fall within the Mediterranean climate zone. This is the same latitude range as islands like Sicily, Crete, and Cyprus. As such, the food would be heavily influenced by the classic Mediterranean diet, with a strong emphasis on what can be grown in a hot, dry climate and what can be caught from the sea.

Here is a breakdown of the foods an island in this region would have, categorised by food type:

Fruits Olives and Grapes: These would be the most important crops. Olives would be a key source of fat, providing both the fruit for eating and the oil for cooking. Grapes would be used for fresh eating, drying into raisins, and making wine and vinegar. Citrus Fruits: Oranges, lemons, and other citrus fruits would thrive in this climate. They would be a source of sweetness and acidity, used in cooking, drinks, and for preservation. Stone Fruits: Peaches, apricots, cherries, and plums would be available in the summer months. Figs and pomegranates would also be common and valued for their sweetness. Melons: Watermelons and various types of sweet melons would be a staple during the hot summer to provide hydration.

Vegetables Root Vegetables: Carrots, turnips, and onions would be grown and stored for use throughout the year. Garlic would be a fundamental flavouring in nearly every dish. Legumes: Lentils, chickpeas, and broad beans would be essential protein sources, particularly during winter. They can be dried and stored for long periods. Greens: Wild greens would be foraged in the spring and used in salads, stews, and savory pies. Cultivated vegetables like cabbage, lettuce, and chard would also be available. Nightshades: Avocados, tomatoes, and peppers, while often associated with Mediterranean food, were introduced from the Americas after the 15th century. So for an earlier medieval setting, these would not be present. The most common vegetables would be those with older histories in the region. Cucurbits: Cucumbers and various types of squash would be a summer staple.

Grains Wheat: The primary grain would be wheat, especially durum wheat, which is well-suited to the climate. It would be used to make a variety of breads, pasta, and other staple foods like couscous or bulgur. Barley: This would be another important grain, used for bread and stews.

Nuts Almonds and Walnuts: These would be a significant source of protein and fat, used in cooking and as a snack. Pistachios: In certain regions with the right soil, pistachios would be available. Chestnuts: Chestnuts could be a staple in mountainous areas.

Animal Products Fish and Seafood: Given the island location, fish would be a crucial source of protein. This would include fresh fish caught daily as well as preserved fish (salted or dried). Meat: Lamb, goat, and pork would be the most common meats. Sheep and goats would be raised for milk (to make cheese), meat, and wool. Pigs would be a source of pork and cured meats. Dairy: Cheese and yogurt made from goat’s or sheep’s milk would be very important. Butter and cow’s milk would be less common due to the challenges of raising cattle in a hot, dry environment.

Herbs and Spices Herbs: A wide variety of herbs would grow wild or be cultivated, including oregano, thyme, rosemary, mint, and sage. Spices: While many spices would have to be imported, some, like cumin, fennel, and anise, would be cultivated locally. The seasonal availability of these foods would follow the pattern of the medieval calendar, with fresh produce abundant in the summer and autumn, and the winter diet relying heavily on stored and preserved foods like dried beans, salted fish, cured meats, and cheese.