page_title: Vikings
section_title: Farming and cuisine
hierarchical_section_title: Vikings / Culture / Everyday life / Farming and cuisine
context_page_description: Vikings were the Norse people from southern Scandinavia who from the late 8th to late 11th centuries raided and traded from their Northern European homelands across wide areas of Europe, and explored westward to Iceland, Greenland, and Vinland. In modern English and other vernaculars, the term also commonly includes the inhabitants of Norse home communities during this period. This period of Nordic military, mercantile and demographic expansion had a profound impact on the early medieval history of Scandinavia, the British Isles, France, Estonia, Kievan Rus' and Sicily.
  Expert sailors and navigators aboard their characteristic longships, Vikings voyaged as far as the Mediterranean littoral, North Africa, and the Middle East. After decades of exploration around the coasts and rivers of Europe, Vikings established Norse communities and governments scattered across north-western Europe, Belarus, Ukraine and European Russia, the North Atlantic islands all the way to the north-eastern coast of North America. The Vikings and their descendants established themselves as rulers and nobility in many areas of Europe.
context_section_description: The sagas tell about the diet and cuisine of the Vikings, but first hand evidence, like cesspits, kitchen middens and garbage dumps have proved to be of great value and importance. Undigested remains of plants from cesspits at Coppergate in York have provided much information in this respect. Overall, archaeo-botanical investigations have been undertaken increasingly in recent decades, as a collaboration between archaeologists and palaeoethno-botanists. This new approach sheds light on the agricultural and horticultural practices of the Vikings and their cuisine.
  The combined information from various sources suggests a diverse cuisine and ingredients. Meat products of all kinds, such as cured, smoked and whey-preserved meat, sausages, and boiled or fried fresh meat cuts, were prepared and consumed. There were plenty of seafood, bread, porridges, dairy products, vegetables, fruits, berries and nuts. Alcoholic drinks like beer, mead, bjórr (a strong fruit wine) and, for the rich, imported wine, were served.
  Certain livestock were typical and unique to the Vikings, including the Icelandic horse, Icelandic cattle, a plethora of sheep breeds, the Danish hen and the Danish goose. The Vikings in York mostly ate beef, mutton, and pork with small amounts of horse meat. Most of the beef and horse leg bones were found split lengthways, to extract the marrow. The mutton and swine were cut into leg and shoulder joints and chops. The frequent remains of pig skull and foot bones found on house floors indicate that brawn and trotters were also popular. Hens were kept for both their meat and eggs, and the bones of game birds such as black grouse, golden plover, wild ducks, and geese have also been found.
  Seafood was important, in some places even more so than meat. Whales and walrus were hunted for food in Norway and the north-western parts of the North Atlantic region, and seals were hunted nearly everywhere. Oysters, mussels and shrimps were eaten in large quantities and cod and salmon were popular fish. In the southern regions, herring was also important.
  Milk and buttermilk were popular, both as cooking ingredients and drinks, but were not always available, even at farms. Milk came from cows, goats and sheep, with priorities varying from location to location, and fermented milk products like skyr or surmjölk were produced as well as butter and cheese.
  Food was often salted and enhanced with spices, some of which were imported like black pepper, while others were cultivated in herb gardens or harvested in the wild. Home grown spices included caraway, mustard and horseradish as evidenced from the Oseberg ship burial or dill, coriander, and wild celery, as found in cesspits at Coppergate in York. Thyme, juniper berry, sweet gale, yarrow, rue and peppercress were also used and cultivated in herb gardens.
  Vikings collected and ate fruits, berries and nuts. Apple (wild crab apples), plums and cherries were part of the diet, as were rose hips and raspberry, wild strawberry, blackberry, elderberry, rowan, hawthorn and various wild berries, specific to the locations. Hazelnuts were an important part of the diet in general and large amounts of walnut shells have been found in cities like Hedeby. The shells were used for dyeing, and it is assumed that the nuts were consumed.
  The invention and introduction of the mouldboard plough revolutionised agriculture in Scandinavia in the early Viking Age and made it possible to farm even poor soils. In Ribe, grains of rye, barley, oat and wheat dated to the 8th century have been found and examined, and are believed to have been cultivated locally. Grains and flour were used for making porridges, some cooked with milk, some cooked with fruit and sweetened with honey, and also various forms of bread. Remains of bread from primarily Birka in Sweden were made of barley and wheat. It is unclear if the Norse leavened their breads, but their ovens and baking utensils suggest that they did. Flax was a very important crop for the Vikings: it was used for oil extraction, food consumption and most importantly the p
caption: Everyday life in the Viking Age
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