3.   The Viking Age sword was for single-handed use to be combined with a shield, with a double edged blade length of up to 90 cm. Its shape was still very much based on the swords of the Dark Aged and on the Roman spatha with a tight grip, long deep fuller and no pronounced cross-guard. It was not exclusive to the Vikings, but rather was used throughout Europe

4.  These arms were also indicative of a Viking’s social status. As war was the most prestigious activity in Viking Age Scandinavia, beautifully finished weapons were an important way for a warrior to display his wealth and status. A wealthy Viking would likely have a complete ensemble of a spear, one or two javelins, a wooden shield, and either a battle axe or a sword.

5. The spear was the most common weapon of the peasant class of Scandinavia and also throwing spears may have been used by the warrior class. They consisted of metal heads with a blade and a hollow shaft, mounted on wooden shafts of two to three meters in length, and were typically made from ash wood. The spear heads could measure between twenty and sixty centimeters with a tendency towards longer heads in the later Viking age.spear

6. (April 2014)The Bow and arrow was used both for hunting and in battle. They were made from yew, ash or elm trees. The draw force of a 10th-century bow may have reached some 90 pounds force (400 N) or more, resulting in an effective range of at least 200 m depending on the weight of the arrow. A yew bow found at Viking Hedeby, which probably was a full-fledged war bow, had a draw force of well over 100 pounds.Bow and arrowyewashelm trees Hedeby

7.  In the viking time they used long boats for sailing but some younger viking didn’t know to sail, or they weren’t allowed to because it’s out of control!

9.   There were no supermarkets or shops to buy food so the Vikings ate what food they could grow or hunt. Plants  Vegetables e.g. leeks, onions, turnips, parsnips and carrots.  Wild nuts e.g. hazelnuts and walnuts.  Berries e.g. gooseberries, blackberries and blueberries.  Grains to make bread and also porridge  Herbs e.g. fennel, common sorrel, wild garlic, parsley  Leaves e.g. nettles and spinach