Madeleine Hull
The Viking diet was largely dependent on the region they lived in and their social status. The Vikings who travelled across northern Europe between the 8th and 11th centuries were pirates and pillagers, but most people during this period worked as farmers, fishermen, crafters or traders. The diet of these Norse Vikings was far more diverse than how it is represented in modern-day media and included meat, dairy, grains, fruits and vegetables.
| Characteristics | Values |
|---|---|
| Number of meals per day | Two |
| Morning meal | Dagmal: Adults ate leftover stew from the night before with bread and fruit. Children usually had porridge and dried fruit or, occasionally, buttermilk and bread. |
| Evening meal | Nattmal: Meat with stewed vegetables accompanied by an ale drink. |
| Food preparation | Meat and vegetables were boiled and cooked over an open fire. |
| Food preservation | Meat was cured and preserved by burning animals whole in the ground to let them rot. Vegetables and fruits were pickled. |
| Food sources | Farmed, gathered, hunted, traded, or foraged. |
| Meat sources | Cow, goat, geese, pigs, horses, boar, deer, reindeer, elk, hare, and other mammals. |
| Seafood | Fish, eels, squid, seals, walruses, and whales. |
| Dairy products | Milk, whey, buttermilk, cheese, butter, and curds. |
| Fruits and vegetables | Carrots, cabbage, beans, peas, kale, gale, sage, celery, onions, leeks, garlic, and turnips. |
| Bread | Made from a variety of crops, including barley, rye, oats, and bark-birch. |
| Alcoholic drinks | Ale, mead, and beer. |
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What You'll Learn
Meat, fish, and dairy
Meat was a staple of the Viking diet, with pork being the most commonly eaten variety, as pigs were the only animals kept exclusively for meat. Hogs were easy to raise and quick to mature, making them a reliable food source. Other meats in the Viking diet included beef, mutton, goat, horse, and birds. The Vikings also hunted larger game like deer, reindeer, elk, and even bears. They also ate a variety of seafood, including fish, seals, walrus, and aquatic birds, particularly in more remote locations like Greenland, Iceland, and northern Scandinavia.
Fish was a major part of the Viking diet, especially as they spent a lot of time at sea. Herring was abundant and could be prepared in a variety of ways, including drying, salting, smoking, pickling, and preserving in whey. Fermented fish was also a part of the Viking diet, as evidenced by the name "fermented fish and more" in a historical text.
Dairy products were also an important part of the Viking diet. Cows that were not used for meat were likely used for milk, and the Vikings drank milk, whey, and buttermilk. They also made cheese, butter, curds, and skyr (a yogurt-like product) from milk to preserve it for longer periods.
The Vikings were knowledgeable farmers who grew a variety of crops and fruits while also caring for their cattle. They had access to a diverse range of foods, including meat, fish, dairy, grains, fruits, and vegetables, which they farmed, gathered, or hunted. Their diet was well-balanced and considerably better than that of their European counterparts.
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Bread and grains
The Viking diet was largely dependent on bread and grains, which provided a staple source of nutrition for these ancient Norse people. The grains commonly consumed by the Vikings included barley, oats, and rye, with
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Vegetables and fruit
The Viking diet was largely based on what they could grow on farms, gather, or hunt. They farmed crops, grew gardens, and raised animals. Their food was seasonal, so they would have had a lot of food at certain times of the year and very little at others.
The Vikings' fruit and vegetable diet included wild berries such as lingonberries, cloudberries, and raspberries. They also consumed orchard fruits like apples, pears, and cherries. Vegetables included carrots, cabbage, beans, peas, herbs, and spices. These would be added to their skause, a boiled meat stew. The Vikings also consumed leafy green vegetables, although it is unclear whether they cultivated these themselves or picked them in the wild.
The Vikings preserved their food by drying, salting, smoking, pickling, or fermenting it. They dried and stored fruits and vegetables for the winter, and grains were ground and made into bread, which was also preserved and stored.
Fruits were also consumed in dried form as a sweet treat with honey. Honey was the only sweetener the Vikings knew, and it was also used to make mead, a strong, fermented drink.
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Alcohol and other drinks
The Vikings drank alcohol and other beverages to maintain their energy throughout the day. They are well-known for drinking a lot of ale, which was made from fermented grains. The beer they drank had a low alcohol content, and they took it on their ships as it stayed fresh longer than water. They also drank mead, a strong fermented drink made from honey, during feasts. In addition to ale and mead, they also drank milk, whey, and buttermilk. They used dairy products to make cheese, butter, and curds.
The Vikings also had access to other alcoholic beverages, such as wine and spirits. Wine was likely imported from southern Europe and was probably only available to the wealthy. Spirits, such as brandy or liquor, may have been distilled from grains or fruits, but these were likely less common.
In addition to alcoholic drinks, the Vikings also drank non-alcoholic beverages. They had access to clean water from rivers, streams, and wells. They also drank milk and other dairy products, as well as herbal teas or infusions made from local plants.
Overall, the Vikings had a variety of alcoholic and non-alcoholic beverages to choose from. Their drinks were an important part of their culture and helped them maintain their energy and hydration throughout their active lifestyles.
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Herbs and spices
The Viking diet was largely based on what they could produce on their farms, or what they could hunt, fish, or gather. Herbs and spices played a significant role in flavouring their food.
Salt was a primary seasoning for the Vikings, as it was readily available through evaporating seawater. They also had access to pepper, which was imported and added to the foods of wealthier Vikings. Cinnamon was another exotic spice that came along the Silk Road, which the Vikings used as they encountered eastern civilisations.
The Vikings also grew and picked herbs such as dill, parsley, cress, thyme, horseradish, and mustard. Coriander, cumin, and wild horseradish were also used to season their food.
Women and children often gathered wild plants and herbs, such as greens, nettles, docks, and lambs-quarters. These were used to flavour their meals, along with other wild vegetables like turnips, beets, and berries.
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Frequently asked questions
The Viking diet consisted of meat, dairy, grains, fruits, and vegetables. They often ate what they could grow on farms, hunt, or gather. Their diet was well-balanced and supplemented their active lifestyle.
The Vikings ate meat from cows, goats, pigs, horses, and geese. They also ate fish and other seafood like eels, squid, seals, and walruses.
Vikings drank ale, mead, whey, buttermilk, and milk. They also drank a distilled spirit called aquavit.
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