olive

The olive family has over four hundred species in the world. Many of them grow in Africa, India, and Australia, but it is the one in the Bible, the European Olive Olea europaea, that has become famous. It is likely that the olive was domesticated in Egypt or the eastern Mediterranean basin in the third millennium B.C. The botanist Newberry argued that Egypt was its original home. We know from the Bible that olives grew in the hills of Samaria and in the foothills. There is a wild variety, called Olea europaea sylvestris, that is smaller than the domestic one; it produces a smaller fruit with less oil. The Apostle Paul refers to this wild variety in Romans 11:17 and 11:24. Olives are easily propagated by cuttings and by grafting fruitful species into less fruitful ones. They grow best on hillsides where the rain drains off quickly. The fruit forms by August but does not ripen until December or January.

The olive is not a big tree, reaching up to perhaps 10 meters (33 feet), but with pruning it is usually kept to around 5 meters (17 feet) tall. The leaves are grayish green above, and whitish underneath. The bark of young trees is silvery gray but gets darker and rougher as the tree ages. The trunk also gets twisted and hollow and may reach over a meter in thickness. Olives grow for hundreds of years, and some in Israel have possibly reached two thousand years.

The fruit of the olive is about 2 centimeters (1 inch) long and a bit more than a centimeter (1/2 inch) thick. It has a hard stone inside and a soft skin that covers the oily flesh. Today a mature tree may yield 10-20 kilograms (22-44 pounds) of fruit, which, when processed, will yield 1.3-2.6 kilograms (3.6 pounds) of oil.

For the Jews the “big three” trees were the vine, the fig, and the olive. People ate olive fruits, but more importantly, they squeezed the oil from the fruits, and used it for cooking, for lamps, for rubbing on the body, for medicine, and in religion. Jacob poured olive oil on the stone where he saw a vision of angels, declaring it a holy place (Genesis 28:18). Moses, similarly, anointed the Tabernacle and its equipment with olive oil mixed with sweet-smelling resins (Exodus 40:9). Aaron and the priests who served in the Tabernacle were also anointed (Exodus 29:21).

Some types of wild olive grow in Africa, India, and Australia, but are not well-known. The so-called “African olive” produces a black, oil-bearing fruit much like an olive. It is common as a snack in northern Nigeria. The “Chinese olive” is also a species of Canarium and may be a possible cultural substitute, if it produces edible fruit and oil. The “Russian olive” grown in dry regions of the world is a member of the Elaeagnus family and not a true olive. A variety of olive (Olea cuspidate) is used for building in India and Nepal, but it is probably not possible to use it in the Bible except perhaps in a study Bible where you could say that the biblical olive was related to this tree.

Since most of the kinds of olive trees in the world do not have edible fruit, it may not be possible to substitute a local variety. If it is done, however, a footnote would be required saying that the Palestinian kind produced edible fruit and oil. If a variety of Canarium is eaten in your area, you could use the local name for it. Otherwise transliterate from a major language.

Olives in the Garden of Gethsemane, Wikimedia Commons

Source: Each According to its Kind: Plants and Trees in the Bible (UBS Helps for Translators)

barley

Barley Hordeum distichum or Hordeum vulgare is a type of grass like wheat and rice. It has been cultivated in the Middle East for thousands of years and is now one of the most prominent seed crops grown in the world. Twenty species are known, of which eight are European. Barley needs less rain than wheat does, so in the Holy Land it was typically found in the drier areas above the coastal plain and near the desert. From 2 Kings 7:1 and Revelation 6:6 we know that barley was considered inferior to wheat and was often used to feed animals, as it is today. When the wheat supply ran out, people had to make their bread with barley. Barley was gathered before wheat, the harvest coming around March or April in the lower regions and in May in the mountains (see Exodus 9:31 et al.). In Egypt and in ancient Greece barley was used to make beer.

Barley plants look like wheat or rice. They are less than 1 meter (3 feet) tall, and have a single head on each stalk, with six rows of kernels, although the biblical kind may have had only two rows. The head bends at a down-ward angle when it is ripe.

In the story of Gideon and the Midianites in Judges 7:13, “a cake of barley” representing the (despised) Israelite army tumbles into the Midianite camp and knocks down the tent (representing the nomadic Midianites).

Barley is a plant of temperate zones, like Europe and the Near East; it does not grow well in the tropics. However, barley has been recently introduced along with wheat into many parts of the world for brewing beer and other malted drinks. It is also known to have grown in Korea as early as 1500 B.C. along with wheat and millet. It is becoming known in Malay as barli. Except for the reference in Judges, all references to barley in the Bible are non-rhetorical, so unrelated cultural equivalents are discouraged. Some receptor language speakers may coin a name for it as in Malay, or the translator can use a transliteration from Hebrew (se‘orah), Latin (horideyo), or from a major language (for example, Arabic sha’ir, Spanish cebada, French orge, Portuguese cevada, Swahili shayiri), together with a classifier, if there is one (for example, “grain of shayir”).

Barley, Wikimedia Commons

Source: Each According to its Kind: Plants and Trees in the Bible (UBS Helps for Translators)

See also barley bread.

acacia

The plural form of shittah (shittim) is used sometimes as a place name (see Shittim), which is evidence of the wide distribution of this tree in Sinai and southern Palestine. The acacia referred to in the Bible was of two kinds, the Umbrella Thorn Acacia Acacia tortilis and the Common Acacia Acacia raddiana.

The Acacia tortilis is found in the hot Arabah Valley, whereas the Acacia raddiana tends to be found in cooler conditions throughout Sinai. A third variety (Acacia albida) is found in lowland Israel, the Sharon Plain, and lower Galilee. The common acacia was the only tree available to the Israelites for construction of the Tabernacle.

Both types of acacia are short, reaching 3-5 meters (10-17 feet) tall, but having a wide crown. As members of the Mimosa family, they have sharp spines, finely divided leaves, and tiny pale yellow flowers arranged in drooping bunches. The bean pod they produce is twisted and looped when dry.

Since the acacia is widespread in dry areas of Africa, Arabia, India and Australia, translators in those areas should be able to use a local word. In such languages a local species should be used, especially one that is used for building. Elsewhere, if none of these is available, the translator can transliterate from Hebrew (shittah) or from a major language, for example, sunt or talh (Arabic), akasiya (English/French/Spanish via Latin). West African translators need to beware of confusing “acacia” and “cassia,” a common tree with yellow flowers.

Acacia raddiana, photo by Ray Pritz
Acacia flowers, photo by Gloria Suesss

Source: Each According to its Kind: Plants and Trees in the Bible (UBS Helps for Translators)