20 Biblical Foods That You Still Put On Your Plate Today
The Bible isn’t just full of spiritual wisdom. It is also full of mentions of foods that have stood the test of time.
From bustling ancient marketplaces to modern American dinner tables, these biblical staples continue to nourish us thousands of years later.
You might be surprised how many foods from scripture are sitting in your kitchen right now!
1. Honey: Liquid Gold Then and Now
Drizzled over biscuits or stirred into tea, honey remains one of nature’s perfect sweeteners. The Promised Land was famously described as “flowing with milk and honey,” highlighting its precious status in biblical times.
Modern Americans consume about 1.3 pounds of honey per person annually, appreciating it not just for sweetness but for alleged allergy-fighting properties.
Unlike processed sugars, this amber nectar contains trace amounts of vitamins and minerals.
2. Figs: Nature’s Ancient Candy
Fig trees appear dozens of times throughout scripture, from the Garden of Eden to Jesus’ parables. These sweet, seedy fruits were among the earliest cultivated by humans.
Today’s American palates enjoy figs fresh, dried, or transformed into Newton cookies. Their natural sweetness makes them perfect for both savory charcuterie boards and desserts.
Rich in fiber and nutrients, they’re experiencing a renaissance in health-conscious kitchens.
3. Olives: The Biblical Superfood
Olive branches symbolized peace after the Great Flood, but these tiny fruits offered more than symbolism—they provided essential fat in the ancient diet. The Mount of Olives wasn’t named accidentally!
Americans now embrace olive oil as a cornerstone of the Mediterranean diet. From salad dressings to cooking oil, this biblical staple has become a modern kitchen must-have.
Whole olives—green, black, kalamata—grace our antipasto platters and martini glasses.
4. Pomegranates: Ruby-Red Treasures
Bursting with jewel-like seeds, pomegranates decorated Solomon’s temple and symbolized fertility in biblical times. Their distinctive shape even inspired the design of some temple bells!
Modern Americans sip pomegranate juice for antioxidants or sprinkle the ruby arils over salads and desserts. Pomegranate molasses adds tangy depth to Middle Eastern dishes now popular in American fusion cuisine.
Their brief seasonal appearance makes them all the more precious.
5. Lentils: The Humble Powerhouse
Remember Esau trading his birthright for a bowl of lentil stew? These tiny legumes were humble yet sustaining fare in biblical times.
Fast-forward to today, where lentils star in everything from hearty soups to vegetarian burgers. Available in red, green, brown, and black varieties, they cook quickly without soaking.
Budget-friendly and protein-packed, lentils have become a staple for health-conscious Americans looking to reduce meat consumption.
6. Dates: Desert Candy
Date palms appear throughout scripture as symbols of prosperity and righteous living. These super-sweet fruits sustained desert travelers with portable, long-lasting energy.
Modern American kitchens use dates as natural sweeteners in smoothies and baked goods. Medjool dates grace cheese boards while date syrup offers an alternative to refined sugars.
Their sticky sweetness makes them perfect for energy balls beloved by today’s fitness enthusiasts.
7. Grapes: From Ancient Vineyards
Noah planted a vineyard immediately after the flood, beginning a biblical love affair with grapes that continues through the Last Supper. Vineyards symbolized prosperity throughout scripture.
Americans consume grapes fresh, dried as raisins, or transformed into juice and wine. Table grapes make convenient snacks while wine grapes continue the ancient tradition of fermentation.
Grape leaves, stuffed with rice and herbs, bring Middle Eastern flavors to adventurous American tables.
8. Almonds: Aaron’s Blossoming Staff
When Aaron’s staff miraculously sprouted almond blossoms, it highlighted these nuts’ special status. Almond branches were among the first to bloom in spring, symbolizing God’s watchfulness.
Today, almonds reign as America’s most popular nut, appearing in everything from almond milk to marzipan. California produces 80% of the world’s supply!
Roasted, slivered, or ground into flour, these versatile nuts provide protein and healthy fats to modern diets.
9. Wheat: Staff of Life
Bread-making begins with wheat, the most mentioned grain in scripture. Jesus called himself the “bread of life” and used wheat in numerous parables about growth and harvest.
From sandwich bread to pasta, wheat remains America’s dietary foundation. Modern varieties differ from ancient wheat, but the basic principle remains—grinding kernels into flour creates endless possibilities.
Despite recent gluten-free trends, wheat products still dominate American pantries.
10. Fish: Miracle Meals
From Jonah’s whale to the miraculous catch, fish swim through biblical narratives. The Sea of Galilee teemed with tilapia (now called St. Peter’s fish) and other species that fed multitudes.
Americans consume nearly 16 pounds of seafood per person annually. While biblical varieties were freshwater or Mediterranean species, the principle remains—fish provides lean protein.
The ichthys (fish symbol) used by early Christians now appears on bumper stickers instead of dinner plates.
11. Lamb: From Sacrifice to Sunday Dinner
Lambs held profound symbolic significance in biblical times, from Passover sacrifices to Jesus as the “Lamb of God.” Shepherding was a noble profession, with David himself tending flocks before becoming king.
While less common than chicken or beef on American tables, lamb appears in Easter feasts and Mediterranean restaurants nationwide.
Lamb chops, rack of lamb, and gyros bring biblical flavor to modern meals.
12. Cucumbers: Cool Comfort Food
When the Israelites complained in the wilderness, they specifically mentioned missing Egypt’s cucumbers! These crisp vegetables provided refreshing hydration in desert climates.
Modern Americans crunch cucumbers in salads, blend them into smoothies, or pickle them into dills. Their high water content (96%) makes them perfect for hot summer days.
From spa water to tzatziki sauce, cucumbers deliver the same cooling effect they provided to biblical farmers.
13. Garlic: Flavor from the Nile
Another Egyptian food the wandering Israelites craved was garlic. This pungent bulb added flavor to otherwise bland diets and was believed to provide strength to laborers.
Americans use over 2 pounds of garlic per person annually, crushing cloves into everything from spaghetti sauce to roast chicken. Modern research confirms what ancient peoples suspected—garlic contains compounds that may boost immunity and heart health.
Its distinctive aroma signals good cooking in kitchens nationwide.
14. Onions: Layers of History
Alongside garlic, onions were among Egypt’s culinary treasures the Israelites remembered fondly. These storage-stable vegetables added essential flavor to pottage and stews.
Today, the average American consumes about 20 pounds of onions yearly! Red, yellow, white, and sweet varieties fill produce sections.
From French onion soup to caramelized toppings, onions provide depth to countless dishes.
15. Barley: Ancient Grain Revival
Ruth gleaned barley in Boaz’s fields, highlighting this grain’s importance as a staple crop. Hardier than wheat and able to grow in poorer soils, barley fed both people and livestock.
While Americans consume less barley than wheat, it’s experiencing a renaissance in health food circles. Barley’s chewy texture adds heartiness to soups and grain bowls.
Craft beer enthusiasts appreciate that barley malting creates the foundation for their favorite brews.
16. Leeks: Pharaoh’s Favorite
Mentioned alongside onions and garlic as Egyptian foods the Israelites missed, leeks were prized for their mild, sweet flavor. Ancient Egyptians even used leeks as currency for pyramid builders!
Today, American chefs use leeks in potato soup, quiches, and as elegant side dishes. Milder than onions but with more complexity than scallions, leeks require careful washing to remove hidden soil.
Their tender white and light green portions appear in sophisticated recipes across the country.
17. Pistachios: Green Treasures
Jacob sent pistachios as gifts to Egypt, showing their status as luxury items. These green nuts grew in the Promised Land and were valuable enough to present to officials.
Americans munch pistachios as snacks, sprinkle them over ice cream, or grind them into baklava filling. California now rivals the Middle East in pistachio production!
Their distinctive color and flavor make them instantly recognizable in everything from mortadella to pistachio pudding.
18. Mint: Tithed Herb
Jesus mentioned mint when speaking of Pharisees who meticulously tithed herbs but neglected weightier matters. This aromatic plant was valuable enough to be counted for religious offerings.
Mint brightens summer salads and teas while providing the signature flavor in holiday candies. Its medicinal qualities—soothing upset stomachs—remain appreciated just as they were in biblical times.
19. Coriander: Manna’s Twin
When describing manna, Exodus compares it to coriander seed—white and round. This reference shows how familiar Israelites were with this spice, likely used in their Egyptian-influenced cuisine. Americans know coriander in two forms: the seeds as a warming spice and the leaves as cilantro.
While cilantro divides taste buds (some people have a genetic predisposition to perceive it as soapy), coriander seeds enjoy universal appeal in curries, pickles, and spice blends.
20. Cumin: Ancient Spice Cabinet
Jesus mentioned cumin alongside mint as herbs the Pharisees carefully tithed. This small seed packs powerful flavor, making it valuable despite its tiny size.
The distinctive earthiness of cumin defines Mexican, Indian, and Middle Eastern cuisines now popular across America. From taco seasoning to chili powder, cumin adds warmth and depth.
The seeds can be used whole or ground, with toasting intensifying their flavor—a technique likely known to biblical cooks.