Agriculture in Ephesus

Ephesus and its surroundings (the Küçük Menderes plain, Selçuk–Ayasuluk line) have been the heart of agricultural production since ancient times due to its fertile alluvial soils and Mediterranean climate.

Antiquity: The Olive–Grape–Grain Trio

Olives and olive oil were the primary products, resonating with the Artemis cult's symbol of “fertility”; oil was used in both cooking and rituals. In addition, viticulture was widespread; wine was an export product through the port, alongside the domestic market. Wheat–barley was the staple food for daily bread and porridge; the plain was devoted to grain, and the slopes to vineyards and olives.

In large estates, the labor of slaves and tenant/sharecropper (colonus) system were used; family labor was prevalent in small plots. Migrant workers were employed during harvest time for seasonal work. Irrigation and infrastructure were supported by channels, dams, and basic terracing of the Küçük Menderes.

Middle Ages–Ottoman Period: Continuity and Diversification

While olive–grape–grain continued, figs, sesame, legumes, and spices/medicinal herbs (thyme, sage) became widespread. Labor by farmers and sharecroppers became prominent on waqf lands and farms; vineyards and olive groves were operated by family labor.

Today: Diverse Market Products and Seasonal Labor

In the plain: cotton, corn, vegetables (tomatoes, peppers, squash), peanuts, and citrus pockets form the basis of agriculture. On slopes and terraces: olive groves, vineyards; also, figs and pomegranates are grown. Beekeeping (thanks to maquis–pine cover) and aromatic plants (experiments with thyme, lavender) provide additional income. With the climate crisis, water management, drip irrigation, drought-resistant varieties, and enhancing soil organic matter are critical agendas.