Medieval Norway was a land shaped by its rugged coastline, long winters, and deep connection to the sea. The people of this time relied on local resources for sustenance but were also part of an extensive trade network that introduced new flavors and preservation techniques. Herbs and wild plants played a crucial role in everyday cooking, while imported spices remained a rare luxury reserved for the wealthy. Salt, particularly smoked sea salt, was essential not only for flavoring food but also for preserving it through the harsh Nordic winters. This article explores the herbs, spices, and salt that defined medieval Norwegian cuisine, as well as the cooking techniques that sustained Viking and medieval households.
Native Herbs and Wild Foraging in Medieval Norway
Norway’s harsh climate limited what could be cultivated, but wild foraging provided an abundance of flavors. Many of the herbs used in medieval Norwegian cooking were gathered from forests, meadows, and mountains, while others were cultivated in monastic and household gardens. Among the most valued herbs was angelica (Angelica archangelica), prized for both its medicinal properties and its use in stews, soups, and fermented beverages. It was so valuable that Vikings carried it on voyages. Caraway (Carum carvi), one of Scandinavia’s oldest spices, was essential in breads, cheeses, and meat dishes, contributing a warm, slightly peppery flavor. Dill (Anethum graveolens) was commonly used to pickle fish and vegetables, as well as to season stews. Thyme (Thymus serpyllum) served both culinary and medicinal purposes, frequently used in seasoning meats and preparing tonics.
Other significant herbs included yarrow (Achillea millefolium), which was known for its medicinal properties and also used in brewing ale. Sorrel (Rumex acetosa), a tart, lemony herb, was added to soups and stews, while juniper (Juniperus communis) berries provided a bold, peppery flavor to meats and were often used as a substitute for black pepper. Meadowsweet (Filipendula ulmaria) contributed a sweet, floral note to mead and herbal teas. Along with onions, leeks, and mustard seeds, these herbs formed the backbone of Norwegian seasoning, as they were easily cultivated or foraged.
Spices Introduced Through Trade
Despite Norway’s geographic isolation, the country had access to valuable spices through trade with the Hanseatic League and Viking-era connections to the British Isles, France, and the East. Some of the most prized imported spices included black pepper, cinnamon, cloves, nutmeg, mace, ginger, and saffron. Black pepper was highly valued and imported from the East, but it remained a luxury item for the nobility and clergy. Cinnamon was reserved for special occasions, while cloves were often used in festive foods and medicinal applications. Nutmeg and mace were rare but found in high-status households, and ginger was used in sauces and medicinal brews. Saffron, the rarest and most expensive of these spices, was primarily used in ceremonial foods. While these spices were uncommon in the average household, the nobility and clergy occasionally used them to flavor meats, bread, and sauces, particularly during feasts.
The Importance of Salt in Medieval Norway
Salt was a crucial ingredient in medieval Norwegian cuisine, both for preserving food and enhancing flavor. Due to Norway’s cold climate, traditional salt evaporation methods were difficult, so alternative methods were employed. Along the coast, seawater was boiled in iron or clay vessels to extract salt, a labor-intensive process that provided a steady supply for local use. However, Norway also relied heavily on imported salt from Germany, Poland, and France, especially for large-scale fish preservation.
A unique aspect of Norwegian salt use was the development of naturally smoked sea salt. Because fish and meats were often smoked either before or after salting, the salt itself would absorb the smoky flavors from the burning wood, leading to the emergence of smoked sea salt traditions. Smoked salt played a significant role in medieval Norwegian cooking. It was often used to cure fish and meat, providing both preservation and a distinctive smoky flavor. Juniper-smoked salt was particularly valued for its aromatic qualities, adding depth to simple meals. Salted butter, sometimes smoked, was an essential ingredient in cooking and a staple for winter survival. Smoked salt also found its way into porridges, soups, and broths, enriching their flavor.
Viking Salt—a blend of hickory and cherry-smoked sea salt, black pepper, onion, and turmeric—reflects this historical tradition while enhancing it with additional layers of complexity.
Recipes Using Viking Salt
Viking Smoked Butter with Herbs
A rich, smoky butter inspired by medieval preservation methods, perfect for spreading on barley bread or roasted meats.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 tsp Viking Salt Seasoning
½ tsp dried thyme
½ tsp dried juniper berries, crushed (optional)
½ tsp ground caraway seeds
1 tbsp smoked or roasted garlic paste (optional)
Instructions
In a bowl, mix softened butter with Viking Salt, thyme, crushed juniper berries, and caraway seeds.
If using, stir in smoked garlic paste for extra depth.
Spoon the mixture onto parchment paper and roll into a log. Refrigerate for at least 1 hour to let flavors meld.
Slice and serve with flatbreads, roasted meats, or fish.
Viking Salt Roasted Lamb with Juniper and Honey
A dish inspired by medieval roasting techniques, using smoked sea salt, herbs, and a touch of honey for balance.
Ingredients
1 leg of lamb (about 4-5 lbs)
2 tbsp Viking Salt
1 tbsp crushed juniper berries
1 tbsp black pepper, coarsely ground
2 tsp dried thyme
2 tsp dried rosemary
2 tbsp honey
3 tbsp butter, melted
2 tbsp mustard (stone-ground preferred)
Instructions
Preheat oven to 375°F (190°C).
In a small bowl, mix Viking Salt, juniper berries, black pepper, thyme, and rosemary.
Rub the lamb with melted butter, then coat evenly with the seasoning mix.
Roast uncovered for 1.5–2 hours, basting occasionally.
Mix honey and mustard, then brush over the lamb during the last 15 minutes of cooking.
Rest for 15 minutes, then slice and serve.
Seared Viking Cod with Smoked Salt and Dill Butter
Ingredients
2 cod fillets (or any firm white fish)
1 tbsp Viking Salt
1 tsp black pepper
1 tsp dried dill (or fresh dill, finely chopped)
2 tbsp butter
1 tbsp olive oil
1 tbsp lemon juice
Instructions
Pat the cod fillets dry with a paper towel.
Sprinkle both sides with Viking Salt, black pepper, and dill.
Heat olive oil in a skillet over medium-high heat.
Sear for 3-4 minutes per side, until golden brown and flaky.
Reduce heat, add butter and lemon juice, and baste for 30 seconds.
Serve immediately.
Additional Reading
General Viking & Medieval Scandinavian Food
Fitch, Michelle. 2019. The Viking Kitchen: Food and Cooking from the Norse Era. Thames & Hudson. - A practical cookbook that reconstructs Viking-era and early medieval Scandinavian recipes using historical sources.
Price, Neil. 2020. Children of Ash and Elm: A History of the Vikings. Basic Books. - While not focused solely on food, this book provides excellent insights into Viking daily life, including cooking practices and preserved foods.
Hagen, Anders. 1995. Viking and Medieval Food in Norway. Scandinavian Heritage Press. - Discusses the dietary habits, cooking methods, and preservation techniques used by Norse and medieval Norwegian people.
Wigh, Britta. 2001. Nordic Cooking in the Medieval Age. Stockholm University Press. - Covers the evolution of food preparation in medieval Scandinavia, with a focus on cooking and baking techniques.
Salt and Food Preservation
Kurlansky, Mark. 2002. Salt: A World History. Penguin Books. - A global history of salt, including how it was produced, traded, and used for food preservation in medieval Europe.
Schön, Christer. 2010. Salt and Fish: How Norway Supplied Europe. Nordic Academic Press. - Examines Norway’s role in the medieval salted fish trade and how salt became essential for preserving food.
Medieval Spices and Trade
Freedman, Paul. 2008. Out of the East: Spices and the Medieval Imagination. Yale University Press. - Explores how spices like black pepper, cinnamon, and saffron became highly sought after in medieval Europe, including Scandinavia.
Turner, Jack. 2005. Spice: The History of a Temptation. Harper Perennial. - A fascinating look at the spice trade, detailing how exotic flavors arrived in northern Europe, including medieval Norway.
Foraging & Native Herbs Used in Medieval Norwegian Cuisine
Karg, Sabine. 2007. Medieval Nordic Plant Use. Cambridge University Press. - Archaeological findings on herbs, spices, and plants used in medieval Scandinavian cooking.
Johansen, Else. 1999. The Viking Herbal: Norse Medicinal Plants and Their Uses. Oslo University Press. - Covers native herbs like angelica, caraway, juniper, and meadowsweet, along with their uses in food and medicine.
Thayer, Samuel. 2010. Nature’s Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants. Forager’s Harvest Press. - While modern, this book provides excellent guidance on wild herbs and foraging—useful for those interested in historically accurate plant-based seasonings.
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