What was the staple crop in Ireland before the potato was introduced?

Question

I understand (as well as any Englishman can) the hatred generated by the Cromwellian and Hanoverian regimes, but I don't want this question to just become a slanging match. It is simply a question.

Answer 1

The staple food of Ireland before the introduction of the potato was the same as other Northern European countries, wheat, barley, turnips, carrots and peas.  In addition, since Ireland is an island, there was plenty of seafood - mussels etc., crabs &etc.

Kenneth Porter.ca - A Producer 's History of the Table Potato With its introduction to Germany in the 1620's, the nutritional properties ... The potato quickly took the place of other crops as a food staple because it ...

http://www.kennethporter.ca/history.html

The annual tradition of planting potatoes on Saint Patrick's Day.

http://www.youtube.com/watch?v=9-cylYt0f...

Answer 2

turnips

Answer 3

I think it was wheat.

Answer 4

Milk, cheese, meat, cereals and some vegetables formed the main part of the Irish diet from prehistoric times up until the introduction of the potato. (Danaher, K 1992). Bread does not seem to have been eaten in large quantities, but eight types of cereals were known and distinguished by the Irish and their use varied from place to place and with one's income. Oats and barley the most common cereals were used to make a variety of breads, the seeds of which were milled in querns or hand mills. Oats, a rain tolerant cereal most suitable for the Irish climate, and barley also acted as a thickening agent in most soups and stews. Oat-meal which was much more important than wheat or bere barley as a food source was prepared in many different ways e.g. porridges, boiled in its un-ground state as a gruel or ground and boiled in fresh or sour milk, flavoured with honey and seeds, salt or herbs. Porridge was made very thick as a morning meal or almost liquid, in the liquid state it was usually eaten at night. Porridge was consumed both hot and cold (Danachair 1958).

Rye and wheat were also grown but not in large quantities; the commonest wheat bread eaten by the poor was a mixture of rye and wheat flour made into bread called Maslin which was well known throughout the Celtic world.