In ancient Egypt, kitchens were equipped with built-in indoor vegetable gardens known as 'wet gardens.' These gardens were designed to utilize the water from the Nile River, which was channeled into the kitchen through a series of canals and pipes. The Egyptians grew a wide range of vegetables, including onions, leeks, and cucumbers, in these indoor gardens. The constant supply of water ensured that the plants thrived, providing a fresh and abundant source of ingredients for cooking.
