 Most beers were made of barley and only a few of emmer wheat, but so far no evidence of flavoring has been found.Vegetables were eaten as a complement to the ubiquitous beer and bread; the most common were long-shooted green scallions and garlic but both also had medical uses.There was also lettuce, celery (eaten raw or used to flavor stews), certain types of cucumber and, perhaps, some types of Old World gourds and even melons.