What Foods Were Grown in Ancient Greece?

Ancient Greece is considered to be the cradle of Western civilization. The Greeks were known for their remarkable contributions to philosophy, art, science, and literature.

But did you know that the Greeks were also skilled farmers? They cultivated a wide variety of crops that formed the backbone of their diet. In this article, we will explore what foods were grown in Ancient Greece.

Grains and Legumes

The most important crops in Ancient Greece were grains and legumes. The Greeks grew wheat, barley, oats, and rye.

These grains were used to make bread, porridge, and cakes. Legumes like lentils and chickpeas were also popular as they provided a good source of protein.


Vegetables played a significant role in the Greek diet. The Greeks grew a variety of vegetables such as onions, garlic, leeks, beans, peas, and cabbage. They also grew leafy greens like lettuce and spinach which were used in salads.


The Greeks loved fruits! They cultivated a wide range of fruits such as figs, grapes, apples, pomegranates, plums, and cherries. They also enjoyed melons such as watermelons and cantaloupes during the summer months.

Olive Trees

Olive trees are an important part of Greek agriculture even today. The Greeks valued olive oil for its versatility – it was used for cooking as well as cosmetic purposes. Olive trees grow well in the Mediterranean climate of Greece.


Greece is famous for its wine production which has been around since ancient times. The Greeks grew grapevines on trellises which allowed them to maximize their yields.

Honey Bees

Honey was an important sweetener in Ancient Greece. The Greeks kept bees and harvested honey from their hives. Honey was used as a sweetener in cakes, pastries, and desserts.


In conclusion, the Greeks were skilled farmers who cultivated a diverse range of crops. Grains, legumes, vegetables, fruits, olive trees, grapevines, and honey bees were all integral to their agriculture.

The Greek diet was healthy and balanced thanks to this variety of foods. Today, many of these crops are still grown in Greece and form an important part of their culinary heritage.