Discovered in 1961 in the mezzanine of Shop no. 1 on Herculaneum’s main decumanus, this wooden chest—about one meter long—is a precious testimony to food preservation practices in the 1st century AD. Its structure, with interlocking joints and a square plate latch, reflects the functionality and simplicity typical of Roman construction.
Inside, numerous carbonized organic remains were found, originally stored in cloth bags: figs, almonds (Prunus dulcis), onions, olive pits (Olea europaea), dates, oak galls, millet seeds (Panicum miliaceum), peas, spelt, pine nuts, pine cones, and small broad beans (Vicia faba var. minor).
Spelt was ground to make the flour needed for puls (a type of porridge) or bread. Olives were eaten fresh or preserved in brine, while the oil obtained from them was used both for cooking and domestic lighting. Legumes like peas and small broad beans were key ingredients in soups and stews. Figs (Ficus carica), much appreciated by the Romans, were dried whole—like the ones on display here—or opened and tied together in a figure-eight shape. Among the most prized varieties was the Herculaneum fig, mentioned by both Pliny the Elder and Cato. Being rich in natural sugars, figs and dates (Phoenix dactylifera) were also used to sweeten flatbreads and rustic cakes. Onions (Allium cepa), used as a condiment or food, were valued for their nutritional and medicinal properties.
The discovery of the chest on the upper floor of the shop—charred and lifted from the floor by the shock wave of the pyroclastic flow—suggests that food was often stored on higher levels to protect it from humidity. The mezzanine, likely used as a pantry, was probably accessible through a large window that directly connected it to the living quarters.
In addition to providing insight into daily life in Herculaneum through its inhabitants’ food habits, this find also highlights effective, though simple, strategies for preserving food resources.