Food and drink

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.