Serfs in medieval times primarily ate a simple diet that depended heavily on what they could grow themselves or obtain nearby. Their meals often consisted of bread, pottage, and whatever vegetables, grains, or meat they could access.
For the base of their diet, serfs relied on coarse bread made from rye or barley rather than wheat, which was more expensive and often reserved for the higher classes. Pottage, a thick soup or stew made from water, vegetables, and often some grains, was a staple. On lucky days, it might include meat, especially if they had raised animals or participated in hunting.
The vegetables they consumed included cabbages, onions, carrots, and peas, which they grew in their gardens or fields. In addition to this, dairy products like cheese and milk were common, especially if they had access to livestock such as cows or goats.
Serfs also had limited access to fruits, which were often gathered from wild plants or trees. Although they were mostly tied to the land they worked, their diets were quite resourceful given their circumstances and the agrarian lifestyle they led.
Overall, the diet of a serf was filling but lacked variety, nutrition, and flavor compared to the meals enjoyed by the nobility. It was a reflection of their social standing and the agricultural limitations of the time.