Salt-cured ox, the barrel of beer and other food from Lithuania being sent to the feast of the Council of Constance. Longlasting agricultural and foraging traditions along with a variety of influences during the country’s fish borscht formed Lithuanian cuisine. Tacitus circa 98 AD: “they cultivate grain and other crops with a perseverance unusual among the indolent Germans.

The 9th-century traveler Wulfstan attested usage of mead among West Balts: “There is a great deal of honey and fishing. The king and the most powerful men drink mare’s milk, the poor men and the slaves drink mead. There is no ale brewed among the Este but there is plenty of mead. In the 14th century, Lithuania almost all today known cereals and legume were grown, but rye was the most popular, since it was easier to grow in the Northern European climate and the crop was more predictable.

In the Middle Ages, hunting was the main way to provide oneself with meat. It is known that Vytautas The Great before the Battle of Žalgiris organized a big hunting in the Baltvyžis forest and prepared barrels of salt-cured meat for the army. Many toponyms related to the word tauras in Lithuania. Many culinary innovations came from Italy with Bona Sforza, Grand Duchess consort of Lithuania. Parsnips, cauliflowers, spinach, and even artichokes were introduced and grown. Mikalojus Jundilaitis and the Carver Butrimas Jokūbaitis Nemiraitis. In the sale contract made in 1623 by Elisabeth Sophie von Brandenburg, wife of Jonušas Radvila and Jonušas Kiška, she sold a garden in Vilnius.