Ostara
Hot Cross Buns
Submitted by kitchenwitch on Mon, 07/28/2008 - 14:23.1¼ cups of warm water
½ cup of soft brown sugar
4 teaspoons of dry active yeast
4 cups of flour
2 tablespoons of milk powder
1 teaspoon of cinnamon
A pinch of ground cloves
½ cup of dried currants
½ cup of raisins
¼ cup of lemoni or orangei peel (or both)
50 grams / 2 oz of butter
5 tablespoons of flour
1 tablespoon of water
1 egg
Preheat the oven to 390°F.
This is a traditional equinox favorite! No Ostara celebration would be complete without some. They are best hot, they taste a little funky after they cool down.
These are more complicated than most of my recipes, but they're for special occasions. If it's too much, pick some up from your bakery. Lucky for us, they're also an Easter traditioni so there are plenty to be had at Ostara in most places.
Macaroni and Cheese
Submitted by DawnBlack on Fri, 02/29/2008 - 12:34.1 package cooked elbow macaroni
1/4 cup butter
1 package cream cheese, softened
2 tsp Dijon mustardi
2 cups cubed Cheddar cheese Or any combination of cheeses you like or more if you want
1 cup cubed ham or chicken and/or chopped broccoli (optional)
1 large tomato, sliced or several slices of sun dried tomato
Preheat the oven to 400 F. In a saucepan, melt 1/4 cup butter and cream cheese, stirring constantly. Add the mustardi.
When you’ve got your cream cheese all melty, add the noodles and mix them up good, then add the cheese chunks and mix that up keeping it on low heat until everything is melted. This doesn’t work, obviously, when you’re taking it out to a potluck or something, but it works when you’re trying to get food on the table quick.
Asparagus
Submitted by kitchenwitch on Wed, 02/20/2008 - 19:05.Asparagus officinalis
Asparagus is a Eurasian member of the lily family (liliaceae) and a fast-growing, long lived perennial. Spears shoot up early in the spring sometimes growing as much as 10 inches in a 24 hour period.
Asparagus is great for permaculture because it can live 15 years or more and keep providing you with tasty spears each spring. It grows best in sandy, alkaline soil in full sun, but it's not picky. It can handle a bit of shade and less than perfect soil too, as long as you fertilize it well.
You can get asparagus crowns at most garden centers. Dig a furrow about 10 inches deep and wide and as long as you want your row to be. Fill the trench about halfway with compost and place your asparagus crowns on top, about 10 inches apart and cover loosely with soil and water. This is best done in the springtime as soon as the danger of frost has past.
You won't get any spears your first year, but the fern-like foliage will still be pretty. Make sure you mulch well every autumn to keep weeds down and a steady stream of nutrients coming. Asparagus is a hungry plant.
The word asparagus comes from the Greek and it refers to any young, tender shoot that can be eaten.
Asparagus was prized by the ancient Greeks over 2500 years ago. It was considered to be a cleansingi and healing herb and used it for many medicinal purposes. The Romans in their turn also prized asparagus and cultivated it (the Greeks wildcrafted it) from the and spread it throughout Europe on their conquests. Emperor Augustus coined the term “velocius quam asparagi conquatur” which means to do something quicker than you can cook asparagus. Similar to our phrase “two shakes of a lambs tail”. So much did the Romans prize asparagus, that in the first century, runners took asparagus from the Tiber River valley to the Alps so that it could be frozen and thus preserved for the Feast of Epicurus
King Louis XIV had asparagus grown in his greenhouses so that he could enjoy it year round, he dubbed asparagus the King of Vegetables. It was also popular in England and other parts of Europe and colonists brought it to America where Native Americans used it for medicine.
Asparagus was considered a phallic symbol banned from girls schools in the 19th century, but Victorian women were taught to detect the scent of this aphrodisiac on their husbands- a sure sign that he was behaving improperly!
Do not harvest your asparagus until it's at least three years old. This allows the plant to have time to build a strong root system.
Your plants will starti sending up shoots shortly after the frost has past and may continue well into June. Cut the shoots near the base when they are about 10 inches long and about as thick as your finger. If they are thinner than a pencil, your plant isn't ready for harvesting yet, or it's gotten tired of being harvested and needs to be let alone. Make sure the heads of the spears are tight and haven't started to feather out. Once they've started to get ferny, it's too late to harvest them.
Asparagus is best eaten fresh, but if you want to save some for later, put it in a glass of water like a bouquet of flowers and store it in the fridge. If you want to save some for a long time later, steam the stalks for about five minutes and then freeze them in a freezer bag.
Asparagus is aligned with Mars and Jupiter and the element of fire. It is also sacred to Zeus.
It is used in lust and fertility spells especially as relates to male stamina and potency.
Asparagus is a good diuretic and is full of nutrients to help build up strength. It is a good food to eat when you are doing a bodily cleansingi, a great "spring tonic" kind of food.
Asparagus is one of the most nutrient dense vegetables you'll find at your grocery store. It is high in folic acid, potassium, fiber, vitamins B6, A, C and thiamin, contain no fat or cholesterol and are low in sodium.
Steam asparagus for five minutes so that it is bright and tender-crisp. Then serve plain or with a butter or cream sauce. It is also excellent in creamy soups or lightly stir fried with other vegetables. My ex husband used to like his asparagus boiled until it was mushy and served with toast and butter and I have to admit, it's good that way. Asparagus is also good raw, with or without dip.
Crocus
Submitted by DawnBlack on Sun, 01/06/2008 - 21:51.Crocus spp.
Crocus are members of the iris family native to Central and Eastern Europe, North Africa, the Middle East, Central Asia and western China.
Most crocuses like full sun and well drained soil, though there is quite a bit of variation between species. Be sure to do your research for the specific species you have.
Crocuses grow from corms, which are planted in autumn about 2-3 inches deep. They will pop up from beneath the snow like daisies (why do they say pop up like daisies- they don't pop. Crocuses do!) in the early spring. They can be killed by a late frost though.
Squirrels like to eat crocus corms.
In areas colder than zone 6, autumn crocuses may not do well in cold winters. After the first couple of frosts, but before winter has really set in, they should be dug up and stored covered with sand or peat moss in a cool dry place, about 50 degrees until after the danger of frost has passed in the spring.
After about 4 to 6 years, your crocuses will need to be divided. Do this by digging up the corms right after the foliage has faded and replanting them right away or storing them in a box of sand or peat moss until autumn planting time.
The name crocus is krokos in Greek, karkom in Hebrew, kurkama in Aramaic, and kurkum in Arabic and Persion. It means yellow, presumably referring to the saffron spice obtained from the autumn saffron crocus although this flower is actually purple! Saffron is an extremely expensive ingredient made from the sexual organs of Crocus sativa that also produces a fabulous yellow dye.
Although many of our garden crocuses are "Dutch", they are not native to the Netherlands but were first brought there by an ambassador from the Holy Roman Empire.
Homer referred often to the Goddess Eos as saffron-robed.
Saffron is the most expensive spice in the world. Some sites claim that saffron is $200-300 per ounce. I've seen it at $90 an ounce, but this may not have been the good stuff. It was used to dye the robes of royalty and was once a symbol of status and wealth.
You can pick any crocus and put it in a vase to bring its beauty into the house.
Crocus sativa is an autumn blooming crocus that provides saffron. The finest saffron is made from the stigmas. The next finest grade is fram the stamens. The petals can be eaten as a vegetable. Harvest the stigmas and stamens (there are 3 of each, if there aren't, you've got the wrong flower) on a sunny day when the flowers are fully open. You can pick the whole flower, or simply pluck out the parts you want with your fingers or a pair of tweezers.
Lay your stigmas flat on a bit of waxed paper in a warm place to dry and store in an air tight container.
Saffron can be used to make a fabulous bright yellow dye, paint or ink. You need to use a mordant such as alum to make the saffron colorfast or the color will be gone the first time you use it. It can also be used to color eggs. Use vinegar in the water to set the color.
I will experiment more with this and get back to you.
Next year, after my saffron has grown.
If I don't kill it.
Spring crocus is associated with Venus, Eos and Aphrodite, water and Mercury and Venus.
Saffron is associated with Eos and with Venus and Aphrodite. It is also associated with the Sun and mars, Leo and fire. For centuries, saffron has been associated with wealth, power and rarity. This makes it an excellent offering for any deity and is a traditional ingredient in crescent moon cakes made in honor of the Phoenician Goddess Ashtoreth.
It is also useful in spells aimed toward wealth and recognition, to bring strength. It can also be infused into holy wateri and burned in censors for various rituals.
It is also proported to be an aphrodesiac. Hot date? Two words. Indian food.
An infusioni of saffron is also said to help enhance psychic abilities.
Rinsing bedlinens in an infusion of saffron (or possibly a whole crocus) is said to help bring strength to the body while one sleeps.
Spring crocus is a traditional decoration for early spring festivals such as Imbolc and Ostara. It is also useful for all spells related to new beginnings.
Any crocus (autumn, spring, whatever) can be used in spells for love, friendship, settling disputes, peace and divinationi.
Saffron has been used for treating a variety of illnesses including measles, bladder, kidney and liver disorders and diabetes. Modern studies show that it may be useful in treating cancer by helping to fight tumers and easing the discomfort associated with chemotherapy. It has also been used to treat recovering alcoholics and is said to help repair damage done to the brain by alcoholism. An infusioni of saffron is said to help relieve depression.
Stigmas gathered from Crocus sativa (and only this one, no other species!) is a common flavoring in many ethnic dishes. The red-orangei threads should be soaked for 20 minutes in whatever liquid you are using for your recipe and then added early in the cooking process.
Saffron is especially good with rice and is a traditional ingredient in many rice dishes.
You only need to use a few threads of saffron for cooking. Its flavor is not strong, but it doesn't get stronger if you use more, it just wastes money.
Be sure if you are eating a crocus (petals, stamen, stigmas) that you are eating Crocus sativa. It will have six petals, three bright orangish red stigmas and three similarly colored stamen and 6-9 grasslike leaves. The petals will be violet in color, darker at the throat and somewhat vieny.
Coltsfooot
Submitted by kitchenwitch on Sun, 01/06/2008 - 21:24.- Antitussive
- Ass's foot
- Bull's foot
- Butterbur
- Clayweed
- Cleats
- Coltsfoot
- Coughwort
- demulcent
- Divination
- Donnhove
- Farfara
- Fieldhove
- Filius ante patrem
- Foal's foot
- full shade
- Hallfoot
- Healing
- Horse Foot
- Horsehoof
- Imbolc
- Love
- Ostara
- Pas d'âne
- peace
- Perennial
- tranquility
- Tun Hoof
- tussilago farfara
- Venus
- Water
- Winter heliotrope
Tussilago farfara
This is a plant in the Compositae family, to which dandelions and sunflowers also belong. The flower is similar in appearance to a dandelioni and forms a similar fluffy white seed head.
Coltsfoot is a perennial. It should be grown in a damp area, preferably in clay soil in a full sun position. Will tolerate some shade, but not much. Coltsfoot is invasive and travels underground by rhizomes, so cultivating it may be frowned upon in some neighborhoods. You might be better off to keep it in a pot to keep it from escaping. Try planting in a large pot sunk into the flower bed.
The name Farfarus is an ancient name for the Poplar tree, which has similar leaves.
Tussilago means "cough dispeller".
Theocritus's Idyll 2 mentions coltsfoot in the context of a spelli to bring back a wandering lover.
The flowers should be collected when they bloom in early spring and the leaves after Midsummer.
Coltsfoot is one of the first flowers to emerge in the springtime, often appearing as early as February. This and its bright sunny yellow flowers make it suitable for springtime rituals welcoming the return of the sun, such as Imbolc, Ostara and Beltain- depending on when they bloom that particular year! The long stems can be woven into wreaths.
Coltsfoot has been used as in love, tranquility and money spells and burned during divinationi rites. It is also burned in divinatory and healing incense.
Both flowers and leaves make an excellent cough remedy in conjunction with horehound, licorice and marshmallow. You can make it into a syrup or tea. Steep 1-2 teaspoons of leaves or flowers in 1 cup boiling water. Drink no more than 3 cups daily. It can also be smoked by those with asthma, bronchitis and other lung problems, particularly those involving wet coughs.
Hot or cold coltsfoot tea compresses can be applied to swollen areas, and a cool such compress is soothing on the forehead or stomach when one has a fever.
A poultice of the leaves or flowers can be applied to eczema, sores, ulcers and insect bites.
The root is also useful for similar purposes, but it has higher levels of potentially toxic alkaloids and it is not recommended that it be used internally. Alli parts of coltsfoot contains these alkaloids, which can cause liver disease, but the leaves and flowers are considered safe for normally healthy adults to use in moderation. If you still aren't better after a few days, switch off with mullein for awhile.
Do not use while pregnant, trying to conceive or nursing. Do not give to children (that is, folks who are still growing).
Do not take more than 3 cups of coltsfoot tea per day, for three days. Do not take coltsfoot for more than 30 days out of the year.
Don't combine coltsfoot with blood pressure medication.
People who are allergic to ragweed are also likely to be allergic to coltsfoot, proceed with caution.
People with a history of alcohol abuse or liver disease should not take coltsfoot. Do not combine coltsfoot with other potentially liver damaging substances, such as acetaminophen (Tylenol) or comfrey.
If you ever begin to feel nausiated while using this herb, stop immediately. It is not a "normal" side affect, but a sign that the coltsfoot is hurting your liver.
Flowerbuds and young flowers can be added to salads or steamed as a vegetable. The flavor is similar to anise.
The leaves can also be added to salads, soups or steamed as a vegetable. The flavor is similar to licorice.
It is not recommended that you make a habit of eating coltsfoot because of its potential toxicity in high doses, but it is a nice, sunny addition to the Ostara or Imbolc feast.
Do not confuse common coltsfoot with Western coltsfoot Petastites frigidus, which has much higher levels of potentially toxic alkaloids. This plant may not be used to substitute for the other under any circumstance.
Coltsfoot, like Comfrey, has come under fire for containing pyrrolizidine alkaloids which can cause liver damage and there have even been suggestions that it be banned. That being said, Tylenol contains these same alkaloids. Therefore, I suggest you take the same precautions with coltsfoot (and comfrey) as you would with Tylenol. Don't overdose. Do not take tablets containing concentrated comfrey or coltsfoot. If you do use them internally, use them in their natural form or in tea and use the leaves, not the roots. If you begin to feel nauseated, stop using them. Don't use them in combination with other PA containing substances. Pick your poison, don't mix them. Don't use them for long periods of time. No more than a week. And don't use them more than three times a day. Some herbalists also suggest using milk thistle extract once you've completed a course of coltsfoot (or Tylenol/acetamenophen for that matter) as milk thistle is believed to help the liver heal after stress. And, of course, if you've ever had liver issues before, don't use coltsfoot, comfrey or Tylenol.
Bistort
Submitted by kitchenwitch on Sat, 01/05/2008 - 22:46.- Adderwort
- astringent
- bistort
- Columbrina
- Dracunculus
- Dragon’s Scales
- Earth
- Easter Mangiant
- English Serpentary
- exorcism
- Fertility
- Invasive
- Oderwort
- Ostara
- Osterick
- Partial Shade
- Passions
- Perennial
- Polygornun bistorta
- prosperity
- Saturn
- Serpentaria
- Serpentary Dragonwort
- Snake
- Snakeroot
- Snakeweed
- Styptic
- Twice Writhen
Polygonum bistorta, P. bistortoides
Bistort P. bistorta is native to many parts of Europe and Western Asia. P. bistortoides, the American native version is very similar.
Bistort prefers a moist, shady area and is great for a woodland or bog garden or it looks nice planted around an ornamental pond. Divide the root stock in early autumn or spring.
The name Bistort comes from Latin meaning twice-twisted, referring to the shape of the root.
Harvest and dry the rootstock in the spring when the leaves first begin or in autumn. Cut lengthwise to dry in the sun.
Can be used to cure leather, but you need large quantities.
Bistort is considered to be feminine and associated with Saturn and the Earth element.
Bistort is used for psychic powers, especially burned in combination with frankincense. It is also a useful addition to money and fertility sachets, or simply carry it with you if you want to conceive. It can also be added to the holy wateri or smudge mixture that is used during exorcisms. An infusioni of bistort root is said to help chase away spirits of the earthbound dead.
Bistort root has a high concentration of tannini, so it is an astringent. It has been used most commonly as a poultice for boils and festering sores..
It is also styptic and is useful for internal and external bleeding, as well as for diarrhea, dysentery and cholera. Keep the powder on hand to use for external bleeding or mix a half teaspoon into a cupful of warm water for internal bleeding and bowel problems.
A decoction has been used for heavy menstruation and as a gargle for ulcers of the mouth and for bleeding gums. It can also be added to lotions for use on sores with discharge and it can be used as a douche to stanch excess discharge.
The powdered leaves were once used to help expel worms from children.
Leaves and young shoots can be used as a vegetable eaten raw or cooked. They have a tangy acidic taste.
The roots are very starchy and can be roasted, baked or boiled with baking and roasting being the tastier of the three options. They can also be dried and pounded, the resulting powder used like flour.
The seeds can also be eaten raw and cooked, but they are very small.
Bistort is an ingredient in Herb Pudding, traditionally eaten during Ostara.
Excessive use of bistort may cause photosensitivity.
Bistort contains oxalic acid which can bind to other minerals impeding their absorption and so should not be ingested in large quantities. People with gout, kidney stones, rheumatism and arthritis should avoid foods containing oxalic acid. Cooking reduces the affect of oxalic acid. Other plants containing oxalic acid are sorrel, rhubarb and spinach.
Tansy
Submitted by kitchenwitch on Sat, 12/29/2007 - 12:13.Tanacetum vulgare
A member of the compositae family has diagnostic yellow flowers similar in form to dandelions, but much more compact and lacking rays flowers.
This is a very invasive plant which will grow in just about any soil. It has its own pest control constituents and isn't bothered by most insects, but the tansy beetle lives exclusively on this plant.
The plant is usually cut off near the root at the first sign of flowers in August and then hung upside down to dry. Don’t' feel bad. It's a perennial and will come back. If you let it go to seed it will take over your garden, and the neighbor's!
Young leaves can be gathered in spring for flavoring egg dishes.
The name of this plant may have derived from the Greek word Athanaton meaning immoral. According to legend, it was given to Ganymede to make him immortal.
Tansy was once used as an embalming herb and to preserve meat. It was also used as a strewing herb because it helps to deter pests.
Tansy was once rubbed on meat to prevent flies from landing on it. It can be employed the same way with garbage cans. They will also repel ants when planted around the area you wish to protect. Planting tansy next to potatoesi will protect them from potato beetles. Tansy oil will also repel mosquitoes.
Tansy is feminine in nature, and ruled by the element of water and the planet Venus. It is also associated with Gemini. In the Victorian language of flowers it is a declaration of war.
Tansy is sacred to Mary. It is also associated with immortality and is sacred to both Hebe and Ganymede. Its further association with death makes it suitable for honoring all Gods and Goddesses associated with death and rebirth.
Tansy is used in spells, charms and potions for longevity.
Tansy oil has been used to dress the dead, and wreaths of tansy are suitable funeral decorations.
Egg dishes made with tansy are good for Ostara and dairy dishes thus flavored are good for Imbolc.
Tansy may be used for expelling worms, one ounce of herb steeped in one pint of hot water drunk as a tea twice a day. This same remedy is employed for kidney and nervous troubles and low grade fevers. It is also said to calm the stomach and relieve gas. In large doses, however, it is very irritating to the stomach and digestive systems. Excessive doses have produced seizures and uterine bleeding. Use on a regular basis causes organ degeneration.
An infusioni of tansy is a useful wash for scabies, eczema and fungal infections.
Tansy cake and puddings made from the young leaves were once traditional fare at the end of Lent and was considered very wholesome food to eat after fasting for religious purposes, or the forced fasting of a long winter.
Young leaves of tansy are excellent for flavoring egg dishes for Ostara and diary dishes for Imbolc.
Tansy is related to ragweed. If you have hay fever, use caution with tansy.
Tansy is not safe to use during pregnancy.
Tansy should not be used for extended periods of time.
Additional Notes
Do not confuse tansy with tansy ragwort which has ray flowers and does not have sharp toothed leaves. Tansy ragwort is toxic, not mildly toxic like tansy, but really toxic.
Fabulous (and easy) Spinach Quiche
Submitted by kitchenwitch on Thu, 11/29/2007 - 15:25.1 (9 inch) unbaked pie crust
1 (10 ounce) package frozen chopped spinach, thawed, drained
2 eggs
1 cup plain yogurt
1 tablespoon all-purpose flour
4 1/2 ounces fresh mushrooms, sliced
4 ounces shredded swiss cheese
1/4 cup chopped green onions
a pinch of thyme
Adapted from a recipe stolen from allrecipes.com
Preheat oven to 425 degrees F. Precook piecrust for 5 minutes.
Place the spinach in a colander to drain as much liquid as possible.
This is a great recipe for celebrating or easing your way through those transitional moments in life, especially those that need physical strength and vitality to get through. How about serving this as a reward for those who are helping you pack for your move?
Make it quick by buying pre-sliced mushrooms, preshredded cheese and premade piecrust. Or make it long by using fresh spinach and steaming it lightly. Keep the fat down by using fat free yogurt. You can use sour cream instead of yogurt if you prefer and feel free to mix it up with cheddar cheese instead of swiss.
Ritual for the Spring Equinox
Submitted by DawnBlack on Mon, 02/26/2007 - 02:27.Festival of Planting/New Beginnings
This rituali is great for symbolically “sowing” plans that will be “harvested” in the coming year for urban Pagans.
Dying Eggs Naturally
Submitted by DawnBlack on Tue, 02/13/2007 - 18:20.Ostara Eggs
Eggs
Vinegar
Dyes (see below)
