Agriculture in the Middle Ages
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Agriculture in the Middle Ages describes the farming practices, crops, technology, and agricultural society and economy of Europe from the fall of the Western Roman Empire in 476 to approximately 1500.
Epidemics and climatic cooling caused a large decrease in the European population in the 6th century. Compared to the Roman period, agriculture in the Middle Ages in western Europe became more focused on self-sufficiency. The Feudal period began about 1000. The agricultural population under feudalism in northern Europe was typically organized into manors consisting of several hundred or more acres of land presided over by a Lord of the Manor, with a Roman Catholic church and priest. Most of the people living on the manor were peasant farmers or serfs who grew crops for themselves and either labored for the lord and church or paid rent for their land. Barley and wheat were the most important crops in most European regions; oats and rye were also grown, along with a variety of vegetables and fruits. Oxen and horses were used as draft animals. Sheep were raised for wool and pigs were raised for meat.
Crop failures due to bad weather were frequent throughout the Middle Ages and famine was often the result. Despite the hardships, there is anthropometric evidence that medieval European men were taller (and therefore presumably better fed) than the men of the preceding Roman Empire and the subsequent early modern era.
The medieval system of agriculture began to break down in the 14th century with the development of more intensive agricultural methods in the Low Countries and after the population losses of the Black Death in 1347–1351 made more land available to a diminished number of farmers. Medieval farming practices, however, continued with little change in the Slavic regions and some other areas until the mid-19th century.
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