Food in the Viking Era

Cereals: Barley, wheat, oats and rye, millet, and buckwheat. 

Grains were ground into meal and flour in circular stone querns, and could then be used for making breads. Other grass plants, such as flax, black bindweed, pale pesicaria, hemp, and gold-of-pleasure were cultivated or collected for their oily seeds. These were added to pottage to add essential oil to the diet. Seeds from wild cabbage, charlock, white goosefoot, flax, corn spurrey, and knotgrass were also used for this purpose.