History
- The Seven Species
"A land of wheat, and
barley, and vines; of fig trees and pomegranates; a land of olive oil
and honey."
The Seven Species may no longer dominate the diet of modern Israelis -
but the biblical seven species still characterize the local landscape.
They were the staple foods consumed by the Jewish people in the Land of
Israel during biblical times. In modern Israel – with dozens of species
in a diverse diet – only wheat remains a staple. However, the seven
species dominate large areas of the countryside, accentuating a sense of
continuity between the biblical Land of Israel and the modern state.
Olives: More than any other fruit, the olive symbolizes this continuity.
The gnarled barks of the ancient olive trees on Israel’s terraced
hillsides seem to exude a wisdom accumulated from witnessing centuries
of human history. In ancient times, olive oil was used to cook, to light
lamps and as soap and skin conditioner. Today, the olive remains a
popular food and its golden oil is a coveted commodity. Moreover, olive
oil has become more popular since the discovery that it lowers
cholesterol. Olive wood, with light and dark grains, is popular for
small decorative items, while the olive branch persists as a symbol of
peace.
Grapes: During the parched heat of the late summer, the grapevines lend
the countryside a welcome rich green hue as the vines bear their fruit.
Wine has always been an integral part of the rituals of Judaism, as in
the "kiddush" blessing on Sabbath and holidays. In ancient times, grapes
were also used for seasoning and in vinegars. Today wine is a major
industry, and over the past decade high-quality kosher wines have become
widespread while nearly 100 "boutique" wineries have sprung up.
Moreover, because grapes, especially dark grapes, are rich in iron, the
fruit is recommended to ward off heart disease. Stuffed with meat and
rice, the leaves of the vine make a popular dish.
Wheat: With a cool and wet winter followed by a dry spring, Israel’s
climate is ideal for wheat growing. Today the northern Negev is the
bread basket of Israel. In winter the fields around Kiryat Gat are a
rich green, turning a glorious golden color in the late spring before
the harvest begins during the festival of Shavuot. In biblical times as
today, bread was the staple of the local diet. The modern Israeli
supermarket bulges with a choice of local breads like halla and pita as
well as imported concepts like the baguette and standard sliced loaf.
Barley: In biblical times barley was the poor-man’s staple - eaten as
porridge and barley cakes. Cattle and other livestock were also fed
barley. Today, the grain has become a marginal culinary ingredient used
in soups and stews. Barley’s most common modern use in Israel is as the
basic ingredient for beer, sold locally in bottles and cans and served
in pubs from the barrel.
Figs: The fig tree — with its distinctive leaves, used as clothes by
Adam and Eve - is a ubiquitous part of the Israeli landscape. In
biblical times the fig was eaten fresh or as a seasoning, in addition to
being used to make honey and alcohol. The fig itself, ripe in midsummer,
is today an expensive delicacy. In fact it is best eaten straight from
the tree in the late afternoon after being baked naturally by the sun.
Dried figs covered in sugar are also a popular item.
Dates: Date palms are only found in the hotter inland rift valley. In
biblical times they grew in the Jordan Valley, but with modern
irrigation techniques the palms have also taken root near the Dead Sea
and further south in the Arava. In the biblical era dates were made into
honey, and many believe the notion of the "land flowing with milk and
honey" actually referred to date honey. Today, dates are a popular sweet
snack before or after meals and fetch premium prices for export to
Europe.
Pomegranates: Pomegranate trees are prevalent in Israeli gardens. The
tree with its rich green leaves and red flowers becomes heavy with fruit
for Rosh Hashanah (New Year) The plump red fruits are often plucked to
decorate the succa during the feast of Sukkot (Tabernacles). In biblical
times the pomegranate was used for making wine and seasonings in
addition to its function as a dye. Then, too, it was appreciated for its
aesthetic qualities, particularly the crown near the stem. Tradition has
it that a pomegranate has 613 seeds to represent the 613 commandments in
the Torah (five books of Moses). Today the pomegranate is traditionally
eaten on the New Year although rarely otherwise, and occasionally used
for flavoring in cooking.
From:
http://www.israel-mfa.gov.il/
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