Variations of ancient Roman barley “tisana“

The cookbook of Apicius proposes two different kinds of tisana, a kind of barley porridge: a simple one, but boiled with pork bones to add taste, the other one (tisana farrica), vegetarian, with added lentils, chickpeas and lots of different vegetables. I simply prepared both. Purists of historicity, bear with me: I simplified this dish by using pearl barley instead of whole barley, which is not only easier to find but also considerably reduces preparation (soaking) and cooking time. Both dishes are, by the way, very tasty. For the veggie tisana you need: pearl barley, chickpeas, lentils, green peas, olive oil, leek or spring onion, cilantro, dill, fennel, beetroots, cabbage (unspecified, I used kale), fennel seeds, oregano, silphium, mixed fresh herbs and liquamen (a salty condiment that might be a variation of the fish sauce garum but that you can replace with soy sauce). For the other tisana you need: pearl barley, olive oil, dill, onion, pork bones with some meat on it, black pe