My 7-year-old daughter has declared war on vegetables. If she had it her way, broccoli, spinach, and anything remotely green would vanish from existence. In fact, she’s convinced that if she stares at a carrot long enough, it might disappear on its own. The other day, she dramatically sighed at the dinner table and asked, “Why do vegetables even exist?” This got me thinking about forgotten foods that might be more appealing to her and their importance to the rest of us.
Incredible Forgotten Foods
It got me thinking—what if some foods have disappeared? Not because a stubborn 7-year-old willed them into oblivion, but because of history, modernization, and changing food trends?
It turns out many of the foods our ancestors ate have indeed vanished from our plates. From ancient grains to fast food oddities from the ’80s, humans once had a much more diverse diet than we do today. So why did so many of these foods disappear? And could we be missing out on something delicious and nutritious? Let’s take a look at some of history’s forgotten foods and uncover why they faded away.
Ancient Grains and Lost Cereals
Once upon a time, before we decided that bread should be as fluffy and nutrient-devoid as possible—and before a gluten allergy was even a thing—grains were diverse and packed with protein, fiber, and resilience. Our ancestors relied on a wide range of cereals, but many have since fallen out of favor.
Emmer and Einkorn Wheat – The granddaddies of modern wheat, these grains were staples in Mesopotamian and Egyptian diets. Rich in protein and fiber, they got the boot in favor of high-yield wheat that’s easier to mass-produce (but arguably a way less interesting name).
Millet and Sorghum – The unsung heroes of drought-resistant farming, these grains were once dietary staples in Africa and Asia. Unfortunately, the Green Revolution favored more “efficient” crops like wheat and rice, leaving millet and sorghum in the dust.
Amaranth and Quinoa—These pseudocereals were once the pride of the Aztecs and Incas, but European colonization introduced barley and wheat, pushing them to the sidelines—at least until quinoa was rebranded as a hipster superfood. Whoever the marketing team is for quinoa definitely earned their paycheck.
Teff – This tiny, nutrient-dense grain from Ethiopia has been making a quiet comeback in gluten-free baking. However, its small size makes it harder to process, keeping it out of mainstream supermarkets.
Job’s Tears – A grain with a dramatic name and a history of being used for food and medicine, this once-popular Asian staple was edged out by the easier-to-grow rice and wheat.
Wild Greens and Medicinal Plants
Today, our vegetable choices are primarily limited to a few leafy greens, but our ancestors had a far more adventurous salad bar. Many nutritious wild greens have disappeared simply because they weren’t profitable to mass-produce.
Lamb’s Quarters – Once a widely consumed leafy green packed with vitamins, lamb’s quarters were unceremoniously rebranded as a weed. Tough break and not even the good weed.
Purslane – This succulent, lemony green was a favorite in ancient times and is loaded with omega-3s. But thanks to modern farming preferences, it’s now mostly ignored (or worse—plucked out of gardens like a common intruder).
Dandelion Greens – These bitter, nutrient-rich leaves were once a foraging staple. But thanks to the rise of perfectly manicured lawns, dandelions are now Public Enemy No. 1.
Good King Henry – A hardy spinach alternative once widely eaten in Europe. It was pushed aside in favor of modern cultivated greens and is now mostly forgotten.
Watercress – A staple green for centuries, watercress has been slowly phased out due to the preference for iceberg lettuce and other less flavorful but more shelf-stable greens.
Forgotten Fruits and Vegetables
Some fruits and vegetables have simply been deemed too much effort for modern tastes. Others have been replaced by more easily transportable, commercially viable produce.
Samphire – This salty, nutrient-packed coastal vegetable was once common in European diets but has largely vanished due to habitat loss and shifting food trends.
Mashua – A spicy, peppery Andean tuber that was once as common as potatoes but fell out of favor because—let’s be honest—it’s an acquired taste.
Medlar – This medieval European fruit had to rot before you could eat it, which likely explains why it didn’t make it into the 21st-century supermarket lineup.
Ground Cherries – Once a common backyard fruit in America, these little husked berries have nearly vanished due to their fragile nature and short shelf life.
Salsify – Also known as the “oyster plant” due to its oddly shellfish-like flavor, salsify was once a popular root vegetable but lost out to less labor-intensive crops.
The Role of Industrialization and Globalization
The disappearance of these foods can be traced to a few key factors:
1. Industrial Agriculture: Large-scale farming favors high-yield crops that can be easily stored, transported, and processed. This led to replacing diverse local foods with monocultures like wheat, corn, and soy.
2. Globalization and Trade: As global food supply chains expanded, imported crops replaced local varieties. Many traditional foods were deemed inefficient in the global market economy. Chalk up another L for globalization.
3. Cultural Shifts and Convenience: Processed and convenience foods have altered dietary habits. Foods that require longer preparation times or specialized knowledge have largely disappeared from mainstream consumption.
4. Urbanization and Foraging Decline: As societies moved away from rural lifestyles, foraging and small-scale farming declined, leading to the loss of traditional knowledge about wild and heirloom foods.
Reviving Forgotten Foods
There is a growing movement to revive some of these lost foods, driven by sustainability efforts, culinary curiosity, and a desire for healthier diets.
Heirloom Farming: Small-scale farmers and gardeners are bringing back heirloom crops, preserving genetic diversity and traditional flavors.
Foraging Resurgence: Wild food enthusiasts and chefs are promoting foraging as a way to reconnect with nature and rediscover nutritious plants.
Insect-Based Proteins: With concerns over the environmental impact of meat production, edible insects are making a comeback as a sustainable protein alternative.
Traditional Cooking Revival: Food historians, chefs, and cultural advocates are working to reintroduce forgotten foods through cookbooks, documentaries, and food festivals.
But It’s Not Just Ancient Foods That Have Disappeared…
While the disappearance of ancient grains, wild greens, and traditional proteins can be traced back to industrialization and globalization, food extinction isn’t just a thing of the distant past. Even in recent decades, beloved foods have vanished from grocery stores, restaurant menus, and childhood pantries—not because they were impractical to grow but because of corporate decisions, shifting trends, and evolving health concerns.
Jell-O Pudding Pops – Beloved by kids in the ’80s, these frozen treats vanished due to declining sales. (Also, their primary spokesperson fell out of favor…)
McDLT (McDonald’s) – The infamous burger that kept the hot side hot and the cold side cold. Discontinued due to environmental concerns over Styrofoam packaging.
PB Max – A peanut butter and chocolate candy bar axed by the Mars family because they didn’t like peanut butter. (Truly a crime, my daughter would agree; she hates vegetables and loves peanut butter.)
Hi-C Ecto Cooler – A neon green, citrus-flavored drink tied to Ghostbusters. It was discontinued in the 2000s but makes rare nostalgic comebacks.
Taco Bell’s Bell Beefer – Taco Bell’s ill-fated attempt at competing with burger chains, this loose-meat sandwich disappeared in the ’90s.
Mutton (Older Sheep Meat) – Once common in the U.S., mutton fell out of favor post-WWII as lamb and beef became the preferred red meats.
Celery-Flavored Soda – Dr. Brown’s Cel-Ray soda was once a popular deli drink, but as sugary sodas took over, its fan base dwindled.
Doritos 3D – A puffed, hollow version of Doritos that was hugely popular in the late ’90s and early 2000s. They disappeared for years before making a limited return with a slightly different formula.
Fruitopia – A fruit-flavored drink launched by Coca-Cola in the 1990s, marketed as a more “hip” alternative to traditional sodas. It was eventually phased out and replaced by Minute Maid options.
Keebler Magic Middles – These were shortbread cookies with a gooey chocolate or peanut butter filling that mysteriously disappeared in the early 2000s, much to the dismay of snack lovers.
Crystal Pepsi was a clear version of Pepsi introduced in the early 1990s as a caffeine-free, transparent alternative to regular cola. It was discontinued after a brief run but has made limited-time comebacks for nostalgia’s sake.
Burger King’s Dinner Baskets – In the early ’90s, Burger King attempted to go upscale with table-service “Dinner Baskets,” including meals like fried shrimp and steak sandwiches. Turns out, people didn’t go to BK for a sit-down dinner.
Cereal Straws – These were edible straws made from Froot Loops or Cocoa Krispies that let you drink milk and then eat the straw. They were discontinued in the early 2010s but made a recent comeback after nostalgic demand.
Foods Are Fantastic!
As I try (and fail) to convince my daughter that vegetables aren’t actually evil, I wonder what her generation’s food landscape will look like in the future. Just as our ancestors lost their wild greens and quirky root vegetables, what foods will disappear next? Will kale be a relic of the past? Will avocados be nothing more than a fond memory in overpriced brunch photos?
The good news is that forgotten foods don’t have to stay forgotten. With a little effort, we can bring back lost flavors, restore biodiversity, and reconnect with the culinary traditions of our ancestors. Maybe one day, my daughter will embrace dandelion greens and quinoa with the same enthusiasm she currently reserves for mac and cheese. (Hey, a parent can dream.)
So, while my daughter wages war on vegetables, the rest of us can take small steps toward reclaiming the foods of the past. Whether it’s planting an heirloom variety, experimenting with ancient grains, or just being mindful of the diversity in our diets, we have the power to revive the lost flavors of history.
That said, if history ever decides to erase onions from existence, I personally wouldn’t protest. Some foods deserve to be forgotten. But that’s just me.
