The ancient Greeks had a diet rich in natural ingredients, many of which are now celebrated as superfoods for their health benefits. These foods are valued for their nutritional and medicinal properties.
Hippocrates, the “Father of Medicine” (460 BC–370 BC), emphasized the role of diet in health. His writings, including the Hippocratic Corpus, suggest that foods can prevent and treat diseases. The following are ancient Greek foods that you can still eat today.
Hippophae, also known as sea buckthorn, is a shrub that has existed for nearly 200 million years. Ancient records show that the Greeks discovered it around 5000 BC and it was highly valued for its medicinal and nutritional benefits. The name Hippophae itself derives from the Greek words hippos (horse) and phaos (shine), as it was believed to enhance the health and coat of horses that grazed on it. It was also believed to promote strength and endurance, making it popular among warriors and athletes.
By the 8th century, people in Tibet used sea buckthorn as medicine to treat lung and stomach illnesses. In the 12th century, Mongolians considered it a special food. They called it “the emperor’s painstaking efforts” and used it for healing and nourishment.
The Koumara fruit, also known by its Latin name, Arbutus unedo, is edible, but its name suggests eating only one at a time. In Greece, the tree is called Koumaria, and its fruits are known as Koumara.
Honey made from Koumara possesses natural healing properties. It can reduce inflammation, tighten tissues, and aid the body in flushing out excess fluids. This bitter honey also acts as a natural antiseptic, commonly used to combat urinary infections. Some studies suggest it may assist with conditions such as arthritis, high blood pressure, and poor blood circulation.
Kritamos, also known as Sea Fennel, has deep roots in Ancient Greek history. It appears in myths and was valued in early medicine. Hippocrates, the famous Greek physician, recommended it for its cleansing effects on the body. Ancient experts like Dioscorides and Pliny also wrote about its health benefits.
Kritamos is considered one of the healthiest wild greens, valued for its natural healing properties since ancient times.
The small fruits of the common hawthorn (Crataegus monogyna), known as “haws,” are edible. They are often used to make jelly or homemade wine. The young leaves and flower buds can also be eaten.
In ancient Greece, crataegus was often regarded as a medicinal plant, and Hippocrates is believed to have recommended it for various ailments.
The fruits of Crataegus mexicana, known as tejocotes, are also a popular seasonal treat in Mexico. They can be eaten raw, cooked, or made into jam, especially during winter.
Today, Crataegus is known for its heart health benefits, including improving blood flow, lowering blood pressure, reducing cholesterol, and providing antioxidant and anti-inflammatory effects.
Chios Mastic is a natural, fragrant resin that comes from the mastic tree (Pistacia lentiscus). It is also called Chios mastic gum because it is produced only in the southern part of Chios, a Greek island in the northern Aegean Sea.
While similar trees grow throughout the Mediterranean, only those in Chios produce this unique resin. The tradition of harvesting mastiha continues in 24 villages, known as Mastichochoria, which help preserve the region’s cultural heritage.
Hippocrates, the famous physician of ancient Greece, used mastiha to treat stomach and digestive problems.
Salted and pickled caper buds, simply called capers, are commonly used as a seasoning, ingredient, or garnish. They are a key part of Mediterranean cuisine, especially in Cypriot, Italian, Greek, and Maltese dishes. The young fruit of the caper shrub is also pickled and sold as caper berries, while the fully mature fruit is less popular due to its hard seeds.
In ancient Greece, capers were used to aid digestion. Archaeological findings have uncovered carbonized caper seeds, flower buds, and fruits dating back to the archaic and classical times.
Saffron was cultivated and used by ancient civilizations such as the Persians, Egyptians, and Greece. The flower Crocus sativus, from which saffron is derived spread to other parts of the Mediterranean, India, and beyond.
Some experts, like food scientist Harold McGee, believe it was first cultivated in Greece during the Bronze Age.
In Greece, saffron is primarily cultivated in the Kozani region, where it is known as Krokos Kozanis. This variety is highly regarded for its quality and is produced by the Kozani cooperative. While saffron is used in traditional Greek cuisine, it is best known for enhancing the flavor, color, and aroma of dishes like rice, fish, and pastries.
Royal jelly is a creamy substance that worker honeybees (Apis mellifera) produce to feed the queen bee. It contains amino acids, fatty acids, vitamins, and minerals. It’s believed to boost immunity, support brain function, enhance skin health, balance hormones, increase energy, and promote heart health.
Some people use royal jelly to relieve menopause symptoms. It is also used for hay fever, diabetes, PMS, obesity, and dry eye, among other conditions.
While Pomegranates are well-known for their bright red juice, they offer much more than just flavor.
They were highly valued in ancient Greece for their symbolic, medicinal, and culinary significance. Associated with fertility, abundance, and the afterlife, they were linked to the myth of Persephone and used in religious rituals. The Greeks also consumed pomegranates for their health benefits, believing they promoted vitality and well-being.
These fruits are low in calories and fat but rich in fiber, vitamins, and minerals. They are packed with antioxidants and linked to several health benefits, including improved heart and urinary health.
