FRUIT AND VEGETABLES

GOOD ORANGES ON FEBRERY

THE DELICIEUSE FRUIT IN MOROCCO

SWITE FRUIT

FRECH VEGETABLES

THE RAISIN FROM MOROCCO

Fruit and vegetables
Vegetables were eaten as a complement with bread, and the most common were long-shooted green scallions and garlic and both also had medical uses.

There was also lettuce, celery (eaten raw or used to flavor stews), certain types of cucumber and, perhaps, some types of Old World gourds and even melons.

By Greco-Roman times there were turnips, but it is not certain if they were available before that period. Various tubers of sedges, including papyrus were eaten raw, boiled, roasted or ground into flour and were rich in nutrients. Tiger nut (Cyperus esculentus) was used to make a dessert made from the dried and ground tubers mixed with honey. Lotus and similar flowering aquatic plants could be eaten raw or turned into flour, and both root and stem were edible. A number of pulses and legumes such as peas, beans, lentils and chickpeas were vital sources of protein. Olives were eaten raw or pickled, but there has been no evidence of olive oil before the Greco-Roman period.
The most common fruit were dates and there were also figs, grapes (and raisins), dom palm nuts (eaten raw or steeped to make juice), certain species of Persea and nabk berries (a species of the genus Ziziphus).
Samira