Kemetic
Vegetables,
Fruits and
Herbs Used
in Ancient
Times
Vegetablesused by
the Ancient
Egyptians included:
Barley
Celery
Chickpeas – excellent
source of vitamins and
minerals and proteins
Cucumber
Dates
Edible roots of turnip
and carrot class
Egg-plant
Emmer wheat
Figs
Flax (source of Omega
3 and 6 Fatty Acids)
Fruit of the moringa or
horseradish tree – for
oil
Garlic
Grapes
Leeks
Lentils
Lettuce
Melons
Olive oil(source of
Omega 3 and 6 Fatty
Acids)
Onions
Pea
Radishes
Parsley
Thyme
Animal products:
Peasantfoodwasregardedasfish(freshwaterorsaltwater).Insomeperi-
odsthosewhoatefishwereconsideredasunclean.*Recallthatthemethod
usedbytheancientEgyptiandoctorstotestbreastmilkwastorejectitifit
smelled like fish.
Cows were sacred and therefore were not eaten.
Plutarch:“NoEgyptianswouldeatthefleshofsheep,excepttheLycopol-
ites.”Goat,gazelle,ox,geese,etc.wereeatenbywelltodofamiliesincer-
tainperiods.Milkandcheesewerealsoconsumedindifferentperiods.
However, recall that these foods were prohibited for the Initiates.