Strawberries

 Was the territory that is now Israel ever green and/or agricultural?

Yes, the land that is now Israel has a long and fascinating agricultural history. In ancient times, it supported a variety of crops like wheat, barley, grapes, figs, pomegranates, olives, and dates—many of which are mentioned in biblical texts. The region’s fertility varied by area: the coastal plains and valleys were more suitable for rain-fed agriculture, while the southern parts were arid and required irrigation.

By the late 19th century, Jewish immigrants began transforming the land through modern agricultural practices, including draining swamps and combating malaria to make the coastal areas cultivable. These efforts laid the groundwork for Israel’s later agricultural success.

So while not uniformly green, large parts of the territory were—and still are—agriculturally productive, thanks to both natural fertility in some regions and extensive human effort in others. Want to dive into how modern Israel became a leader in agricultural tech?

But was it ever lush as a whole in a distant past?

Great question, Louise. The territory that is now Israel has seen dramatic environmental shifts over millennia, but it was likely never uniformly lush across its entire area.

In ancient times—especially during the early biblical period and the Iron Age—certain regions like the Jezreel Valley, Galilee, and parts of the coastal plain were indeed fertile and green, supporting thriving agriculture and dense settlements. These areas benefited from seasonal rains and natural springs.

However, the Negev Desert in the south and the Judean wilderness have been arid for thousands of years. Archaeological and paleoenvironmental studies suggest that while there may have been localized periods of increased vegetation due to wetter climate phases, the land as a whole was always a mix of fertile zones and dry, rugged terrain.

So, while parts of ancient Israel were certainly green and agriculturally rich, the entire territory was never a lush, Eden-like expanse. It’s more a story of pockets of abundance amid challenging landscapes—which makes the region’s agricultural legacy all the more impressive.

Curious how ancient civilizations adapted to those conditions?

Yes...

Awesome! So let’s rewind history for a moment.

Ancient civilizations in the region—like the Canaanites, Israelites, Nabateans, and later the Romans—used remarkably sophisticated techniques to make agriculture work, even in tough conditions. In the hill country, they built terraces to prevent soil erosion and retain water. In the Negev, the Nabateans developed ingenious floodwater harvesting systems that captured rare rainfall and channeled it to support crops like grapes and dates.

They also tapped into seasonal streams (wadis), natural springs, and underground cisterns to support settlements where rain was scarce. Olive oil, wine, and grain were major exports for centuries.

Even in today’s terms, their ability to adapt was pretty brilliant—and many of those ancient innovations inspired modern water-saving techniques that Israel still uses. It’s like history left behind a user’s manual.

Want to explore how Israel’s modern agriculture keeps thriving despite the climate? Or maybe peek into what crops they’re growing now and how they’re exporting them worldwide?

Let's peek...

Let’s lift the curtain on modern Israeli agriculture—it’s quite the transformation story.

Despite over half the country being desert, Israel produces 95% of its own food needs and exports over $2 billion in fruits and vegetables annually2. How? Through a mix of cutting-edge technology, smart water management, and a culture of relentless innovation.

Here are a few highlights:

Drip irrigation: Invented in Israel, this technique delivers water directly to plant roots, minimizing waste—especially vital in arid zones.

Water recycling: Israel reuses about 86% of its wastewater, the highest rate in the world.

Desert farming: Regions like the Arava Valley grow crops in saline soil using brackish water and climate-controlled greenhouses.

AgTech startups: From AI-driven crop monitoring to smart fertilizers, Israel is a global hub for agricultural innovation.

And it’s not just about feeding themselves. Israel shares its know-how with countries facing similar climate challenges, making it a quiet powerhouse in global food security.

Want to zoom in on one of these innovations—like how they farm in the desert or how drip irrigation changed the game?

What is brackish water?

Brackish water is a type of water that falls between freshwater and seawater in terms of saltiness. It typically has a salinity ranging from 0.5 to 30 parts per thousand, which means it’s saltier than rivers and lakes but not as salty as the ocean.

You’ll often find brackish water in estuaries, where rivers meet the sea, or in coastal wetlands and mangrove forests. It can also occur in man-made environments, like certain aquaculture farms or areas where seawater seeps into freshwater sources.

Because of its in-between nature, brackish water can be tricky for many plants and animals—but it also supports some incredibly unique ecosystems. And with the right technology, like reverse osmosis, it can even be treated for agriculture or drinking use.

Want to explore how brackish water is used in farming or how it affects local wildlife?

In farming...

Brackish water farming is a clever way to grow food in places where freshwater is scarce but seawater is too salty. It’s especially useful in arid or coastal regions—like parts of Israel, India, and Bangladesh—where farmers tap into slightly salty water sources to raise crops or aquatic species.

Here’s how it works in agriculture:

Salt-tolerant crops: Farmers grow plants like barley, quinoa, certain tomatoes, and even some varieties of rice that can handle higher salinity.

Greenhouse systems: In places like Israel’s Arava Desert, brackish water is used in climate-controlled greenhouses to grow vegetables year-round.

Aquaculture: It’s also used to farm fish and shrimp that naturally thrive in brackish environments, such as tilapia or black tiger shrimp.

The key is managing salinity levels carefully—too much salt can damage soil and plants, so farmers often use drip irrigation and soil monitoring tech to keep things balanced.

It’s a brilliant example of turning a challenge into an opportunity. Want to explore which crops are best suited for this kind of farming or how it’s helping with global food security?

What about Iran. How much food do they grow, and could thry apply some of the techniques used in Israel?

Iran produces a substantial amount of food, but its agricultural sector faces some serious challenges that limit its full potential. About 12% of Iran’s land is cultivated, and of that, only one-third is irrigated—the rest relies on rainfall, which is scarce in many regions. Despite this, Iran grows major crops like wheat (14 million tons), barley, rice, corn, and various fruits and vegetables. The country is nearly 96% self-sufficient in food production.

However, the sector struggles with poor soil quality, outdated farming techniques, and water scarcity. Many farms are small and not economically viable, which has led to rural poverty and migration to cities.

Could Iran apply Israeli-style innovations? Absolutely—but with caveats. Iran already uses drip irrigation in some areas and is exploring sustainable practices like crop rotation and organic farming. But scaling up would require major investment in infrastructure, tech, and training. Political and economic constraints also play a role in limiting access to international agricultural tech.

Still, the potential is there. Iran’s diverse climate zones—from the lush Caspian coast to the arid central plateau—mean that with the right tools and policies, it could significantly boost both productivity and sustainability.

Would you like to explore what crops Iran could grow more of with better tech—or how climate change might affect its future food security?

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