The most common grains in Poland were millet (often made into "kasza", a type of porridge) and wheat. Barley and oats were cultivated, but used mostly as animal feed or for brewing beer. Cabbage (especially as sauerkraut), kale, peas, broad beans, and onions were the most common vegetables. Dill and mustard were almost ubiquitous potherbs and parsley was used as a leafy green in stews, as a flavor additive, and applied as a coloring agent in dishes for the upper classes. Beef, pork and poultry (primarily chicken) were the most common meats, with the occasional appearance of mutton and lamb. Game, as elsewhere, was highly prized, but in short supply and usually limited to the high nobility, as hunting licenses were controlled by land owners. Fish was a staple, but unlike Germans, Poles tended only to eat it on fast days when meat was forbidden by the church.