For centuries, hemp has been an integral part of traditional diets around the world —long before it reemerged as a trendy superfood in today's health food stores.
Ancient Roots: Hemp as a Nutritional Powerhouse
Archaeological evidence suggests that hemp seeds were consumed as early as 8000 BC in China and Mesopotamia. These tiny seeds, revered for their nutrient-dense content, provided essential fatty acids, protein, and fiber to early civilizations.
In ancient China , hemp was cultivated not only for its fibrous stalks, which were used in textiles, but also for its seeds, which were pressed into oil or roasted and eaten whole. According to 16th-century Chinese pharmacologist Li Shizhen , hemp seeds were used in traditional medicine for their “yin-nourishing” properties and digestive support [1].
Cannabis in Medieval and Modern Europe
Hemp reached Europe in the early Middle Ages. By the 13th century, hemp oil was used in European cuisines in a similar way to olive or linseed oil. In rural communities, it became a nutritious addition to porridge and bread , especially during Lent, when animal products were limited.
Even in the early 20th century, hemp was still a common crop in parts of Eastern Europe and Russia, where it was integrated into traditional dishes such as konoplianka , a hemp seed soup.
The comeback: why hemp should be in modern kitchens
Fast forward to today, hemp is back in the spotlight—and for good reason. Hemp seeds are rich in omega-3 and omega-6 fatty acids, complete protein, magnesium, and iron . They're also naturally gluten-free and suitable for a plant-based diet.
Thanks to modern processing, hemp is now available in forms such as hemp protein powder, cold-pressed oil, and milk alternatives , making it easier than ever to incorporate this ancient superfood into your daily routine.
As interest in sustainable, plant-based diets grows, so does the demand for hemp-based foods. And this time, science is on our side: studies confirm that hemp seeds can support cardiovascular health, skin health, and digestive function [2].
Sources:
[1] Li, Shizhen. Compendium of Materia Medica , 1578.
[2] Callaway, J.C. (2004). “Hemp seeds as a nutritional resource: a review.” Euphytica , 140(1), pp. 65–72.