- Garlic: Garlic was widely used in ancient times, both for culinary and medicinal purposes. It was believed to have various health benefits, including the ability to ward off evil and protect against disease.
- Onion: Onions were another staple in ancient diets. They were used in a variety of dishes, from soups and stews to salads and meat dishes.
- Cabbage: Cabbage was a popular vegetable in ancient Europe and Asia. It was typically eaten cooked, but could also be eaten raw in salads.
- Carrot: Carrots were grown in ancient times for their nutritional value and sweet flavor. They were often eaten raw or cooked in stews and soups.
- Lettuce: Lettuce was a popular salad green in ancient times. It was typically eaten raw, but could also be cooked in stews and soups.
- Radish: Radishes were a staple in ancient diets, both for their nutritional value and their pungent flavor. They were often eaten raw or cooked in stews and soups.
- Turnip: Turnips were a popular root vegetable in ancient times. They were typically eaten cooked, but could also be eaten raw in salads.
- Squash: Squash was a staple in ancient diets in the Americas. It was typically eaten cooked, but could also be eaten raw in salads.
- Beans: Beans were a popular legume in ancient times. They were typically eaten cooked, but could also be eaten raw in salads.
- Peas: Peas were another popular legume in ancient times. They were typically eaten cooked, but could also be eaten raw in salads.