Egyptian agriculture relied heavily on irrigation from annual Nile River floods, which provided water for around two-thirds of cultivated land. Farmers grew staple crops like emmer, wheat, and barley for bread and beer, as well as flax, papyrus, and castor oil. Seasonal crops included vegetables, fruits, and herbs that were planted in spring, summer, autumn, and winter. Livestock included cattle, sheep, goats, horses, donkeys, and oxen. Fish were also harvested from the Nile River, ponds, and other water sources.