Shemu

Shemu is a term originating from ancient Egyptian agriculture and calendrical systems. It refers to the season of summer, a period of intense heat and harvest in the Nile Valley. This season typically ran from approximately May to August. Shemu was the third and final season of the ancient Egyptian agricultural year, following Akhet (inundation) and Peret (sowing/growth). During Shemu, the waters of the Nile had receded, leaving fertile silt on the land, and crops that had been planted in the Peret season were now ready for harvesting.

The primary crops harvested during Shemu included grains such as barley and emmer wheat, as well as fruits and vegetables. The success of the Shemu harvest was crucial for the sustenance of the Egyptian population and for the broader economy. Consequently, much of the labor and administrative focus during this time was dedicated to agricultural activities, including reaping, threshing, and storing the harvested produce. The ancient Egyptians meticulously recorded observations and durations of the Shemu season, as it was directly linked to their calendar and religious festivals. Understanding Shemu was vital for predicting food availability and planning for the year ahead.