The Romans brought many foods to Scotland importing wine, olive oil and garum, a fish paste. We know what they ate as we find remains in forts and Roman toilets.

Fruits

• Apples – improved cultivation and varieties.
• Cherries – introduced from the Mediterranean.
• Plums – including damsons.
• Peaches – though not common, they were cultivated in gardens.
• Pears – introduced and widely cultivated.
• Mulberries – primarily used in gardens.

Vegetables

• Leeks – became a staple vegetable.
• Onions – used in various dishes.
• Garlic – a key ingredient in Roman cooking.
• Cabbage – introduced and widely grown.
• Celery – used in cooking.
• Turnips – grown for their roots.
• Radishes – often eaten raw.
• Carrots – the Romans grew a purple variety.
• Asparagus – highly valued and cultivated in gardens.
• Lettuce – used in salads.

Herbs and Spices

• Coriander – used to flavour food.
• Mint – introduced for cooking and medicinal use.
• Fennel – for seasoning.
• Bay leaves – used in cooking.
• Thyme – for flavouring dishes.
• Parsley – widely used in Roman cuisine.
• Rosemary – another herb introduced to Britain.

Grains and Pulses

• Wheat – replaced barley as the dominant grain for making bread.
• Spelt – a type of wheat used in bread and porridge.
• Millet – used in porridges and soups.
• Lentils – widely consumed in soups and stews.
• Chickpeas – introduced and used in dishes like puls (a Roman porridge).
• Broad beans – another important legume.

Nuts

• Walnuts – introduced to Britain by the Romans.
• Chestnuts – brought for consumption and cultivation.
• Almonds – used in Roman cooking, especially in desserts.

Meats

• Pork – the Romans introduced new techniques for breeding pigs.
• Chicken – while chickens existed before, Romans popularized them for meat and eggs.
• Ducks and Geese – introduced for meat and eggs.
• Dormice – a delicacy in Roman cuisine.
• Hare – reintroduced, though rabbits were not introduced until later (by the Normans).

Seafood

• Oysters – farmed in Britain but prized by Romans.
• Fish – fresh and preserved, including salted fish and garum (fish sauce).
• Mussels and other shellfish – are consumed regularly.

Dairy

• Cheese – Romans introduced new cheese-making techniques.
• Goat’s milk – used in dairy production.

Wine

• Though grapes were grown, much of the wine was imported from the Mediterranean due to the climate challenges in Britain.

Olives and Olive Oil

• While olives couldn’t be grown in Britain, olive oil became a key import for cooking and seasoning.

Other

• Honey – while already used in Britain, the Romans introduced new beekeeping methods.
• Vinegar – for cooking and preserving foods.