Skip to main content

The Norse Calendar

 Unlike our modern Gregorian calendar, the year was divided into two seasons only: Summer and Winter. Although the Sun had a pretty important role in their lives, Vikings used the moon phases to keep track of time, from new moon to new moon, dividing the year into 12 months of 30 days and four extra days every 4th Summer called the Sumarauki, to account for leap years.




Here are the names of the different months and seasons of the Norse “wheel of the year”:

  • Náttleysi (nightless days or Summer months):
    • Harpa (mid-April to mid-May): the first month of the year, probably named after a forgotten goddess or mythical creature.
    • Skerpla (mid-May to mid-June): probably named after a forgotten goddess as well.
    • Sólmánuður (mid-June to mid-July): its name translates to “Sun month” and it’s the brightest time of the year.
    • Heyannir (mid-July to mid-August): or “haymaking”. It’s time to harvest the hay.
    • Tvímánuður (mid-August to mid-September): it means “two months”. This might refer to the two months left of Summer.
    • Haustmánuður (mid-September to mid-October): the Autumn month and time to harvest and get ready for the hard winter months ahead.

  • Skammdegi (short days or Winter months):
    • Gormánuður (mid-October to mid-November): or “slaughter month”
    • Ýlir (mid-November to mid-December): also known as “Yule month”. The origins of its name aren’t clear, but it seems to be related to the celebration or to “Jólnir”, one of the names of Odin.
    • Mörsugur (mid-December to mid-January): its name translates to “fat sucking month”. Animal fat was very important to survive the hard Scandinavian winters when nothing else grew from the land.
    • Þorri (mid-January to mid-February): or “frozen snow month”. Its name may come from the god Thor (Þor) or the Norwegian king called Þorri Snærsson.
    • Góa (mid-February to mid-March): literally “Góa’s month”, who was Þorri’s daughter and a winter spirit.
    • Einmánuður (mid-March to mid-April): meaning the “lone month” or “single month”, probably referring to the fact that this is the last month of winter.

Comments

Popular posts from this blog

Norwegian Butter Sauce (Sandefjordsmor)

  INGREDIENTS * 2 lemons, juiced  * ½ cup heavy cream * 5 tablespoons cold, unsalted butter, cut into cubes * Salt to taste * Cayenne or white pepper, to taste * 2 tablespoons chopped fresh Italian parsley DIRECTIONS 1. Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low. 2. Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne or white pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

Swedish Rice Pudding (Risgrynsgröt)

Ingredients * 8 cups milk * 1 1⁄4 cups arborio rice * 1⁄3 cup sugar, plus 2 tbsp. * 1 1⁄2 tsp. vanilla extract * 2 cups fresh or frozen raspberries * 1 1⁄2 cups heavy cream *  Nutmeg to taste Instructions 1. Place milk in a medium saucepan and bring to a boil over medium-high heat. Stir in rice and 1⁄3 cup of the sugar. Reduce heat to medium-low and simmer, stirring frequently, until rice is tender and most of liquid has been absorbed, about 45 minutes. Remove pudding from heat and stir in vanilla extract. Set aside to cool. 2. Meanwhile, pick through raspberries. Place berries in a food processor, add remaining 2 tbsp. of sugar, and puree until smooth. Strain raspberry sauce through a fine sieve and set aside. 3. Just before serving, whip heavy cream. Fold cream into pudding and transfer into bowls. Spoon raspberry sauce around edge of pudding and sprinkle with nutmeg.