Plants have been fundamental to human societies for millennia, serving as primary sources of sustenance from early hunter-gatherer communities to settled agricultural civilizations. This deep history sparks curiosity about the origins of our food, particularly which plants were among the first to be intentionally cultivated.
The Earliest Cultivated Crop
The pea (Pisum sativum) stands as one of the earliest known cultivated pulse crops, with archaeological evidence indicating its domestication began roughly 8,000 to 11,000 years ago. Remains of peas have been found in Neolithic archaeological sites across the Near East, specifically in areas corresponding to modern-day Turkey, Iraq, and Syria. These early forms, often referred to as field peas, were likely grown alongside nascent forms of wheat and barley.
Peas were suitable for early cultivation due to several characteristics. As a legume, they contribute to soil fertility through nitrogen fixation. Peas also offered significant nutritional value, providing protein that complemented diets primarily based on cereals. Furthermore, their ability to be dried and stored for extended periods made them an invaluable food source, offering sustenance during lean seasons and supporting the transition from nomadic lifestyles to more settled communities.
How Evidence Reveals Ancient Agriculture
Determining the age and origin of cultivated plants relies on scientific and archaeological methods. Archaeobotanists analyze ancient plant remains recovered from archaeological sites. The most common forms of evidence include charred plant remains, such as seeds, fruits, and wood fragments, preserved through burning, which prevents decomposition.
Microscopic plant evidence, like pollen and phytoliths (tiny silica structures from plant cells), is examined to reconstruct past environments and agricultural practices. These remains are extracted from soil samples using a process called flotation, where water separates lighter organic materials from heavier soil particles. Once separated, these plant remains are identified under microscopes, with their cellular structures compared to modern plant specimens. Agricultural tools, impressions of plant materials in ancient pottery, or even ancient artwork can provide additional context about cultivation and dietary practices.
Other Pioneering Plant Foods
While peas are among the earliest cultivated crops, plant domestication was a widespread phenomenon occurring in different regions with various species. Other pulse crops, such as lentils and chickpeas, were also among the “founder crops” first domesticated in the Fertile Crescent between 7,500 and 10,500 years ago. Lentils, for instance, have archaeological evidence of consumption dating back 9,500 to 13,000 years ago.
Beyond pulses, cereals like emmer wheat, einkorn wheat, and barley were domesticated in the Near East around the same period, forming the basis of early agricultural economies. In other parts of the world, different plants were independently cultivated; for example, millet and rice were domesticated in China, while squash and corn were early crops in Central America. This diverse array of early cultivated plants highlights a global shift towards agriculture, fundamentally reshaping human civilization.