While you wait for more qualified people to answer, here's a section of the FAQ that may tide you over:

https://www.reddit.com/r/AskHistorians/wiki/dailylife#wiki_food_seasonings

Also, you'll need to be a little more specific about time frame and/or location within Europe, as well as which level of society you're asking about. My understanding is that in 12th-century England and northern France, for the lower classes, they ate a mostly vegetarian diet of barley, rye, beans, and leafy vegetables like kale and spinach. Herbs like rosemary, lavender, basil, sage, thyme, and garlic were all available through foraging. People also ate flowers, something we don't do much nowadays. People drank water, small beer (produced on a household level, often by women), cider, mead, and whey. Meat was rare, especially beef since cows needed a lot of food. Pork was relatively common since people could let their pigs wander and feed in the woods for most of the year. Hunting and fishing were tightly regulated by the local lord, who also usually had a monopoly on millstones and ovens for making bread. Overall their diet was pretty good, lots of high quality protein and fiber.

Reading you may be interested in:

Fast and Feast: Food in Medieval Society (Examines cultural attitudes toward food.)

Food in Medieval Times (More focused on what was generally available to the average person.)

The Art of Cookery in the Middle Ages (This is more focused on the upper classes.)

EDIT: Here is some information concerning forest laws and charters of free-warren, which should help cast some light on the kinds of restrictions that common people faced in finding food.

Also, as mentioned below, I forgot to say that dairy in general was pretty important. It was a good source of nutrition, especially since cheese keeps forever. Cows were generally more valuable alive and producing milk than dead and eaten.

Half of getting a good answer is how you ask the question.

There was never a wall between Europe, Asia, and Africa. The various seas and gulfs were more like highways than barriers. Mesopotamia and East Africa traded with the Indus and Saraswati river valleys before history. Southern Europe traded with North Africa. The Bell Beaker folk came out of the Mediterranean and settled the Atlantic coasts, even unto Britain, while penetrating deeply into modern France. They foreshadowed the later spread of the Phoenicians/Carthaginians.

Did spices travel along these trade routes? We know the Greek states supported a huge trade in expensive silphium from Africa, and one of the few Sumerian-based words in English is "cumin." (Via Akkadian, Greek, Latin). Cumin originated in the Eastern Mediterranean and was traded & eventually grown as far as India, and into Europe.

(Silphium is an unknown bitter/hot herb that later fell out of cultivation or became extinct. The flavour has been likened to horseradish or asafoetida.)

So, "before Asian spices" is really prehistoric, and archaeologists can tell you what people were eating from what the paleobotanists identify.

That being said, I think what you're trying to ask is something like, "before the spice trade I heard of in school, that happened in the Renaissance, in the Middle Ages (or at least early Middle Ages), what was eating in Europe like? What tastes did they have?"

As pointed out, that depends on where in Europe you are, and what your income is.

If you're a fisherman, you eat more fish than an inland farmer, and you also get shellfish, and even have edible seaweeds. Your cash crop is salt fish, sold inland and to the cities, especially once the Christian business of Lent settles into the culture. You catch fish and you boil out your own salt. On the other hand, the pagan Britons didn't eat fish, apparently through taboo.

Your poor peasant farmer doesn't eat anything he doesn't grow or forage in the woods. But that's quite a bit! The list from fyreNL is good, because onions are a big flavour boost. The average peasant ate them like apples, just peel them and bite in.

Witch trials often list what was served at supposed midnight feasts, and they amount to a peasant's idea of good things. Most notable is that butter is served in big hunks and eaten, not as a thin spread on bread, but in quantities like it was a soft cheese. The meat your peasant eats is probably bacon, the current flitch hung in the chimney to keep it smoked, the rest out in the smoke house. This is added to the daily soup, so it adds a smoky/salty flavour to the collection of beans and greens in the pot.

Once late in the year was the big hog slaughter, and they made blood sausage and head cheese, black broth and chitlins, and undoubtedly roasted the pig's ears like some of my neighbors do. No middle or upper class person would eat this, or record this, but I can't imagine it being let go to waste.

Soup is what your peasant lives on.

"Soupe la soir, soupe le matin,

C'est l'ordinaire du bon chretien."

("Soup in the evening, and soup in the morning,

Is the everyday food of a good Christian.")

(and notice that they eat basically two meals a day.) Another rhyming proverb:

"Lever a six, diner a dix,

Souper a six, coucher a dix,

Fait vivre l'homme dix fois dix."

("To rise at six, dine at ten,

Sup at six, to bed at ten,

Makes man live ten times ten.")

Soup is important, because it is boiled water, and safe to drink. They did not value the thick stew, as a result. They needed to rehydrate.

As the Gauls, according to Athenaeus, generally ate their meat boiled, we must presume that they made soup with the water in which it was cooked. It is related that one day Gregory of Tours was sitting at the table of King Chilperic, when the latter offered him a soup specially made in his honour from chicken. The poems of the twelfth and thirteenth centuries mention soups made of peas, of bacon, of vegetables, and of groats. In the southern provinces there were soups made of almonds, and of olive oil. When Du Gueselin went out to fight the English knight William of Blancbourg in single combat, he first ate three sorts of soup made with wine, "in honour of the three persons in the Holy Trinity."