The Rhythm of the Seasons:
Sowing: The sowing of cereals, such as wheat and barley, took place between late autumn and early winter. This period coincided with the rains that made the soil more fertile and suitable for seed germination.
Harvesting: The harvesting of agricultural products was a crucial time, marked by the seasons. The grape harvest took place in the fall, while the olive harvest took place when the fruit changed color from green to black.
Processing: The processing activities of agricultural products followed the seasonality of the harvest. Oil and wine production was concentrated in the months following the olive and grape harvest.
Influence on Daily Life:
Nutrition: Seasonality influenced the diet of Pompeiians. The availability of fresh fruits and vegetables varied according to the time of year. During the winter, they relied on preserved products, such as dried fruits, legumes, and grains.
Feasts and Rituals: Some religious festivals were related to the cycle of the seasons and agricultural activities. For example, the Vinalia, festivals in honor of the god Bacchus, celebrated the grape harvest.
Preservation Techniques:
Drying: Fruits, vegetables and herbs were dried in the sun to be preserved during the winter.
Salting: Meat, fish and some vegetables were preserved in salt to extend their shelf life.
Preservation in Oil and Vinegar: Olive oil and vinegar were used to preserve various foods, such as olives, vegetables, and mushrooms.
Conclusions:
Seasonality was a key element in Pompeian agriculture and profoundly influenced the life of the city. Knowledge of natural cycles and the ability to adapt agricultural activities to the different seasons were essential to ensure the subsistence and well-being of the population.