EDIBLE BELTAINE HERBS AND FLOWERS FOR MAGIC AND RITUAL
By Beltaine many vegetables, herbs, and flowers are ready to be eaten and Kitchen Witches can use their magical properties in cooking to strengthen blessings and incantations. Edible flowers, either fresh or sugared, make lovely decorations on cakes and cupcakes for your May Day celebration. Sprinkle them into salads, float them on top of chilled herbal teas and punches, freeze them into ice cubes, and use them to make syrups to put in drinks all summer.
Live flowers also make an attractive decoration for the ritual cup. Place them in and around your consecrated cakes and wine, float them in the ritual bath, and use them to decorate the altar. Just be sure they come from a garden that isn’t sprayed with chemicals!
Apple (Pyrus malus)
Wild Apple Flowers (Malus sylvestris)
Apples are trees of love, long life, and mystical wisdom. Take a bath with Apple blossoms or roll a pink (sweet devotion) or red (passion) love candle in the flowers to attract a new romance (add a bit of honey and some Rose petals when you roll the candle). Scatter Apple blossoms in the bathtub as you prepare for an otherworldly ritual. To incorporate the magic of Apples in to your Beltaine celebrations, float Apple blossoms in the ritual cup, sprinkle them over dishes of cookies and cakes, or try the following recipe:
Classic Waldorf Salad*69
Serves 4
2 tart organic Granny Smith apples
1 Red Delicious, Gala, or other sweet, organic red apple
1 tablespoon organic lemon juice, freshly squeezed
1 cup organic celery stalks, sliced
½ cup organic walnuts, coarsely chopped
½ cup real mayonnaise
1½ teaspoons organic raw honey
Light-green organic lettuce leaves (iceberg, Bibb, etc.)
Core, quarter, and thinly slice the apples.
Put the apples into a bowl and cover them with the lemon juice. Add the celery and walnuts. Cover and put in the refrigerator to chill.
In a separate bowl mix the mayonnaise and honey until smoothly blended. Fold into the apple slices and mix well. Pour the apple mixture onto a bed of lettuce and serve chilled.
For more on the lore, history, uses, and Beltaine practices of Apple, see here.
Black Locust, False Acacia
(Robinia pseudoacacia)
Black Locust is an herb of the sun. Bore a hole into one of the thorns and use it to sew a spell of blessing into leather or cloth. The thorns can also be used in workings for defense, cursing, fertility, and power.
A member of the Pea family, the edible flowers have a heady perfume and actually taste like fresh sweet Peas. They can be battered and fried, and the blossoms can made into a fragrant, delicate jam. You can also add them to salads or brew them into meads, wines, or soft drinks like the one below.
Black Locust Flower Soft Drink*70
Makes about 1½ quarts of syrup
50 to 75 black locust flower clusters, freshly picked
5 cups organic cane sugar
1 quart water
4 teaspoons citric acid (or 8 tablespoons organic lemon juice)
A large nonaluminum pot
Spread the flowers on cloth or paper towels and allow them to sit for a few hours so bugs can crawl off them, then remove the stems.
Boil the water and stir in the sugar until fully dissolved. Turn off the heat and stir in the citric acid (it will foam).
Allow the syrup to cool to room temperature. Add in the flowers and stir gently and thoroughly until all the flowers are well soaked. Cover the flowers with a plastic plate to gently weigh them down.
Cover the pot with a clean cloth and allow it to steep at room temperature for 24 hours or so. Stir a few times during this period.
Strain and squeeze out the syrup through cheesecloth into a clean glass jar or bottle (using a funnel will make this easier). Cap tightly and store in the refrigerator for up to a month, or freeze in a plastic container for later use.
Add the syrup to sparkling water for a floral soft drink or use it in alcoholic cordials.
Borage
(Borago officinalis)
Borage is an herb of Jupiter. It gladdens the heart, bestows courage, and along the way helps with the emotional pain and melancholy that can lead to a heart condition. Use sky blue Borage to lift up your feelings and bring cheerful courage to address life’s struggles.
There are many ways to incorporate the magical energies of Borage: freeze the flowers into ice cubes and float them in drinks, add a few young leaves or flowers to a sandwich or a salad, candy the flowers and use them to decorate cakes and cupcakes, or dry and powder the root and burn it as incense.
See here for more on the lore, history, uses, and Beltaine practices of Borage.
Burdock
(Arctium lappa)
Burdock is a feminine plant ruled by Venus that enhances spells of protection and healing. Use it in incense, amulets, and washes. Burdock root is also a traditional vegetable in Asian cuisine.
Japanese Simmered and Sautéed Burdock and Carrots, “Kinpira Gobo”*71
1 organic burdock root
2 to 3 organic carrots
½ tablespoon white sesame seeds
1 hot red pepper, thinly sliced (only if you like hot foods)
Prepare sauce first and set aside (see here for sauce instructions). Soak the burdock and carrot roots in water with a tablespoon organic vinegar added for 20 minutes to remove parasites, then scrub, rinse well, and drain. Slice the roots into small julienne strips about 4–5 centimeters long.
Heat the sesame oil in a frying pan over medium heat. Add the burdock and carrot strips and stir-fry for a few minutes. Pour in half of the sauce mixture and continue to cook.
When the liquid starts to evaporate, add in the remaining sauce. Reduce the heat and simmer until sauce has reduced and is almost evaporated.
Garnish with sesame seeds and serve immediately.
The Sauce
1 teaspoon dashi stock powder*72
¾ cup springwater
2 tablespoons natural soy sauce (tamari is best)
2 tablespoons mirin†73
2 tablespoons sake‡74
1 tablespoon sesame oil
To make the sauce, mix the dashi powder and water in a small mixing bowl. Add the soy sauce, mirin, and sake and stir.
CAUTION: Do not cook the leaves or flowers as they are poisonous. Only use the stems and roots as food.
For more on the lore, history, uses, and Beltaine practices of Burdock, see here.
Chickpea, Garbanzo Bean
(Cicer arietinum)
These golden beans belong to Venus. Eat them alone or put them into culinary dishes any time you want to “go for the gold” or win a competition. They can also help you attract money, and you can make yourself a magical “money pot” with Chickpeas and other beans.
How to Make a Magical Money Pot*75
An empty tin can or copper vessel
A bundle of dried sage
Sea salt
Hyssop oil
A small piece of paper with your name or sigil on one side and the symbol for Jupiter on the other
Something uniquely yours to bind and seal the spell to you personally such as hair or nail clippings
Nine kinds of dried beans such as pinto, great northern, black-eyed peas, black beans, lima beans, small red beans, chickpeas, red kidney beans, lentils, adzuki beans, navy beans, and cannellini beans
A natural lodestone
1 High John the Conqueror root
“Huntin’ money”†76
Wooden matchsticks
Florida water‡77
On a Thursday (the day of Jupiter) under the waxing moon, gather everything together, consecrate your ritual space, and call on the deities with whom you work.
Purify the vessel with water, asking sacred water to strengthen the working, then dry the vessel with a cloth. Smudge the vessel with sage and ask holy air to bless it. Swirl sea salt inside the vessel and ask sacred earth to strengthen the working. Swirl hyssop oil in a sunwise (clockwise) motion inside the vessel and ask sacred fire to bless the endeavor. Tap on the vessel three times saying, “Awake, awake, awaken to your power,” then blow into the pot. All elements should be swirled sunwise because that motion puts you in harmony with the universe and all of its powers. Place the paper and your personal body signature in the bottom of the pot. Affirm your intention by saying, “This is my money pot. Through this vessel I grow and retain wealth, abundance, and prosperity on all levels. Resources are attained. My needs are met, and I thrive. By Jupiter my resources are generously gained, by Venus my resources may be generously shared, for the highest good of all involved, harming none.”
As you add each ingredient to the pot, tap on it three times saying, “Awake, awake, awaken your power.”
Add the nine kinds of beans and tap on the vessel three times, then blow on it.
Put in the lodestone, tap on the vessel three times, then blow on it.
Add the High John the Conqueror root, tap on the vessel three times, then blow on it.
Add the found huntin’ money, tap on the vessel three times, then blow on it. (Keep adding found or unusual money to the pot over time.)
To charge the vessel, tap on the pot three times and breathe deeply over it. Then recite the following charm by Orion Foxwood.*78
Thrice I knock on the dark one’s door
all things are as they were before
by earth and water, wind and flame
bring magick in the old one’s name.
Strike a wooden match and plunge it into the pot to bring a spark and jump-start the spell.
Wrap your hands around the vessel and chant, “I wind, I bind, this spell be mine” (another charm from Orion Foxwood).
End with, “As I will, so mote it be!”
Feed your pot every month with drops of Florida water. Speak to it of your need, give thanks for blessings received, and share some of the riches you receive with others.
For more information on the medicinal properties of Chickpeas, see here.
Chickweed
(Stellaria media)
A feminine herb of the moon, Chickweed appears where it is most needed. She will help you to attract a new love and keep your existing romance both happy and faithful. Scatter the blossoms in the house to attract a sincere and true love. Put a sprig on your mate’s plate to keep them faithful and true or soak in a bath of Chickweed, Rose petals, and Orange blossoms to attract a new lover.
You can also roll a pink “true love” or “soul mate” candle in Chickweed before you leave it to burn on the altar; dry Chickweed and burn it with Benzoin resin, Sandalwood, Rose, and Patchouli as a love incense; combine Chickweed, a cowrie shell, Hawthorn berries, and Angelica root in a red flannel bag to create a fertility charm; or make a spirit bag for love like the one described below.
This charm will help you gain the love of someone you have your eye on.
How to Make a Spirit Bag for Love*79
Red cloth†80
Cinnamon
Pink quartz
Rosemary
Chickweed
Sew a small drawstring bag using the red cloth. A tiny sachet created with magical intent is just as effective as a larger spirit bag. Use an equal amount of each ingredient to mostly fill your bag and add something personal that links to your intended love, such as their picture, their signature on a slip of paper, etc.
Carry the bag with you until your intended connects to you. Once the relationship is secure, bury the bag in the earth or burn it in a cleansing fire. (Or keep it for as long as you want the relationship to go on.)
CAUTION: The purpose of a love spell is not to bind a person to you against their will! It should have two aims: (1) getting the person to notice you and (2) encouraging them to find out all the things about you that they like. Then they get to decide if they want to go further. Please remember that they have free will, and it is not up to you to try to control them! Besides, it’s really bad karma to do that.
Grow Chickweed in the garden to attract luck and abundance to your home. Add her tiny, starlike flowers to a salad or use them as a garnish. Float the flowers in the chalice cup and sprinkle them on cakes and wine.
For more on the lore, history, uses, and Beltaine practices of Chickweed, see here.
Clover, White Clover (Trifolium repens),
Red Clover (Trifolium pratense)
Clover is sacred to Eostre, the Anglo-Saxon Goddess of Spring, to Mercury, and to Venus. You rarely see Clover standing alone. Ever notice how it likes to grow in clusters and multiply over entire hillsides? This aspect of its nature makes it an herb of love, fidelity, and prosperity.
White Clover brings a long, prosperous, and happy union with your mate. You can also use it to break curses by including it in a spirit bag. Red Clover attracts and multiplies wealth and enhances lust and love. Take a bath with Clover to increase your funds or make a spirit bag of green cloth sewn with green thread, fill it with Clover, and wear or carry it to bring in needed money. Make a wash of Red and/or White Clover tea for your home to increase prosperity and drive out ghosts and mischievous Spirits. Both Red and White Clover are favorites of the Nature Spirits and Fairies, and animals love the smell and taste of it, so you can use Clover in spells to attract and tame animals.
Use the blossoms in tea, on sandwiches, or in salads; float them on soups; or place them on the tops of cakes.
For more on the lore, history, uses, and Beltaine practices of Clover, see here.
Dandelion
(Taraxacum officinale)
Dandelions are one of the first wildflowers to open in spring and should be allowed to bloom for the bees’ benefit. Nicholas Culpeper wrote that Dandelion has an “opening and cleansing quality . . . it openeth passages.” For this reason the petals and roots are said to increase psychic ability and communication with the Otherworld.
Dandelions also bring good blessings. When they are incorporated into a bridal bouquet they bring happiness and luck to the couple, and if they appear in your dreams that means good fortune is in the offing.
Blow on the seed head as you make a wish or send sweet thoughts to your lover. Hold a Dandelion under a child’s chin to see if a golden glow results. If so the child will be wealthy in later life, and the stronger the glow the kinder the child will be.
Dandelions are also excellent weather predictors, once they have gone to seed. If the seed heads remain open and fluffy, dry weather is in the offing. If they close up, expect rain.
Leave a steaming cup of Dandelion root tea by your bedside to summon Spirits.1 Use the petals in teas, salads, and other dishes to increase psychic ability. Be sure to remove the bitter green sepals and stems when you use the petals in salads, fritters, breads, and wine.
For more on the lore, history, uses, and Beltaine practices of Dandelions, see here.
Forsythia
(Forsythia x intermedia)
Forsythia is a feminine herb of the sun (remember that for the Celts and other northern peoples the sun is female). Like most solar herbs she bestows courage and encourages growth: emotional, physical, and spiritual. She is an herb of power, strength, and will. Her yellow color tells us that she can energetically balance the solar plexus, or Manipura, chakra.
In the same way that the sun continually radiates energy to the planets, Manipura Chakra radiates and distributes pranic energy throughout the entire human framework, regulating and energizing the activity of the various organs, systems, and process of life.2
Forsythia blooms in the early morning at the very start of spring. Think of her as a flower to celebrate and jump-start new projects, strengthen anticipated blessings, and quicken future plans.
Forsythia is associated with the Goddess Rhiannon, the Welsh Goddess of Horses, who may be equivalent to the Romano-Celtic horse and fertility Goddess Epona. Rhiannon will help you with healing, fertility spells, sex magic, prosperity, and dreamwork. Wear a crown of Forsythia in her honor and use it to decorate the altar.
Sprinkle Forsythia blossoms on cakes and wine and into the ritual cup, scatter them on salads, or add them to steamed dishes, stir fries, and teas. You can also use them to make a tasty syrup like the one below.
Magical Forsythia Syrup*81
3 cups forsythia flowers, freshly picked
3 cups water
3 cups organic cane sugar
Soak and rinse the flowers, then put them into a sieve to drip dry.
Put the water and sugar into a pot, boil for 1 minute, then remove from the heat.
Add the flowers to the sugar syrup, stir well, then cover with a cloth. Allow to steep overnight. The next day strain through a sieve lined with two layers of damp cheesecloth.
Store the syrup in very clean glass jars with tight lids, or freeze it in plastic containers for later use. Keep for up to 3 months in the refrigerator.
Use the syrup on pancakes and French toast, make a floral soda by adding sparkling water and perhaps a hint of lemon, or mix it in cordials.
Lemon Balm
(Melissa officinalis)
An herb of the moon and sacred to Diana, Lemon Balm brings quiet, steady trust; joy; and peace. Use it in all moon-related rites to foster compassion, bring prophetic dreams, strengthen family relationships, bring luck in gardening and healing, and improve psychic abilities and for fertility, love, peace, and restful sleep.
One simple way to partake of Lemon Balm is to infuse it into honey. Just pack a jar with the fresh plant and top it with local raw honey, making sure the herbs are well covered and there are no air bubbles. Cap the jar and leave it in a dark place for a month, then strain out the leaves. Eating the honey is a way to honor Diana. Share a spoonful in your spring ritual as you give thanks to all the Goddesses of fertility and the bees.
For more on the lore, history, uses, and Beltaine practices of Lemon Balm, see here.
Lilac
(Syringa vulgaris)
Purple Lilacs belong to Venus/Aphrodite; White Lilacs belong to the moon.
According to Greek mythology Syringa was a beautiful nymph whom Pan desired. He chased her through forests and meadows, but she was terrified and transformed herself into a Lilac bush to escape his advances.
Lilacs appear briefly in spring and are flowers to consider using in spells having to do with short romances and flirtations. Infuse Lilac blossoms into Witch Hazel extract and use it as an astringent face wash or wear it to attract a new lover. Or make a love oil for candles and massages by soaking fresh Lilac blossoms in a neutral carrier oil for 8 weeks. Strain out the flowers and enjoy the heady fragrance year-round. The scent of Lilacs can also facilitate past-life recall.
Lilacs are very protective. Plant them around the house or bring them inside to repel ghosts. Finding a five-petaled blossom is considered good luck.
Kitchen Witches can use the short window of time when Lilacs appear to make magical spring dishes featuring the flowers. Mix room-temperature cream cheese with fresh Lilac blossoms or make Lilac honey by dropping a few flower heads’ worth of the fresh flowers into a large glass jar, covering them with local raw honey, and leaving them there for a few weeks. The longer they steep in the honey the stronger the scent will be. Keep topping off the jar with more flowers as the older ones wilt. Later, strain out the flowers or just leave them in the honey—they are perfectly edible, and honey is a good preservative.
You can also incorporate Lilac’s magical properties into cookies and scones as in the recipes below.
Lilac Cookies*82
1 cup organic butter
2 cups lilac blossoms, lightly chopped
2¼ cups organic flour
½ teaspoon nonaluminum baking powder
½ teaspoon sea salt
1 cup organic cane sugar
1 free-range organic egg
1 teaspoon lemon extract (or the zest of one organic lemon)
Soften the butter by leaving it out for a few hours before you begin.
Preheat the oven to 325°F.
Cream the butter in a bowl. Mix the blossoms into it and let the butter sit and absorb the scent as you continue working.
In a separate bowl combine the flour, baking powder, and sea salt.
Add the sugar, egg, and lemon extract to the butter and flowers and mix them together.
Combine the dry and moist ingredients and mix well to make a dough.
Roll the dough into 1-inch balls. Arrange the balls on a cookie sheet and flatten them with your hand, a glass, a rolling pin, or a glass bottle.
Bake for about 10 minutes, or until the cookies are slightly brown on the bottom. Allow the cookies to cool for a few minutes, then gently lift them with a spatula and put them on a cookie rack or plate to cool completely.
Decorate the serving plate with scatterings of fresh lilac blossoms or sprinkle lilac-infused sugar*83 on top of the cookies.
Lilac Scones*84
1 cup whole milk or half-and-half, plus 1 tablespoon organic vinegar (or 1 cup organic whole-fat buttermilk without the vinegar)
2 cups lilac flowers, lightly chopped
¾ cup organic butter, frozen
3 cups all-purpose organic flour
⅓ cup organic cane sugar
2½ teaspoons nonaluminum baking powder
½ teaspoon baking soda
1 teaspoon sea salt
1 teaspoon lemon extract (or the zest of 1 organic lemon)
Preheat the oven to 425°F.
Heat the milk mixture (or just use buttermilk if you’re skipping the vinegar) to a simmer. Add the blossoms, stir, cover, and remove from heat (allow the blossoms to infuse in the milk as you continue to work the recipe).
Lightly butter and flour a baking sheet.
Grate the frozen butter with a cheese grater.
In a large bowl mix the flour, sugar, baking powder, baking soda, and sea salt, then stir in the frozen grated butter. Use your hands to mix the butter in well, breaking up any clumps. All the butter pieces should be smaller than the size of a pea.
Add the lemon extract or zest to the milk and lilac flowers.
Combine the milk and flower mixture with the dry ingredients.
Knead the dough by hand until well mixed. This should take just a minute or two. Turn the dough out onto a flat, lightly floured surface and roll it out into a ½-inch-thick round or pat it down by hand. Cut the flat round into 8 wedges and arrange them on the prepared baking sheet.
Bake for 12 to 16 minutes, or until browned slightly at the edges. The center should be fully cooked.
Linden, Lime, Basswood
(Tilia spp.)
The Linden is a feminine tree of Jupiter and the sun, and her heart-shaped leaves tell us that she can “gladden the heart” and calm us when we are beset by melancholy, stress, and anxiety.
According to Greek lore Philyra, a nymph and the daughter of Oceanus, became the lover of Cronus, who turned himself into a horse when caught in the act by his wife, Rhea. Philyra was transformed into a Linden tree by the Gods when she no longer wanted to live among mortals after giving birth to the centaur Cheiron, who was half horse and half man.
Linden is also the sacred tree of the Latvian Goddess Laima, guardian of luck and fate, who measures the length of days and the length of a life span and utters prophecy.
Wood from the Linden is thought to provide protection against the evil eye and lightning strikes, so the Slavs planted Lindens close to churches and homes to protect them from lightning. In Estonia and Lithuania women bring offerings of food to blooming Linden trees, asking for fertility and good luck.
Linden is considered the “tree of lovers” because a couple sitting under the tree will stay in love forever, which may be because of the Linden’s calming virtues. Linden is used in love, divination, and protection spells and incenses and in workings for long life. To dream of a Linden tree is good luck. If the tree is cut down in your dream your love life is in danger.
You can eat the leaves in salads and use the blossoms in a number of culinary dishes or magical endeavors. Collect the flowers by putting a sheet under the tree and shaking the branches gently. Use them when they are fresh or dry them for later. Float them with other flowers such as Lavender, Rose, or Chamomile or roll a love candle in them or weave the blooming branches into wreaths and crowns to wear in ceremony. You can also add the flowers to syrups for sodas and cordials, steep them in herbal tea blends, or soak them for a few days in local raw honey (strain out the flowers and keep the perfumed honey). To make the fresh flower tea: Steep 4 teaspoons of Linden flowers in a pot of boiled water for 10 minutes. To make the dried flower tea: Use 2 teaspoons per cup and steep for 5 minutes.
Mint, Peppermint (Mentha piperita),
Spearmint (Mentha spicata)
Mints are sacred to Venus. Minthe is the name of a naiad who lived in the river Cocytus. Minthe and Hades were attracted to each other, which did not please Persephone, who was Hades’s wife. Persephone tried to trample Minthe out of existence but to no avail. This story illustrates the strength and tenacity of Mint, which comes back again and again no matter how it is mistreated in the garden.
Mint attracts money. Use it as an oil, soap, or body wash when you need a bigger cash flow. Mint also promotes healing, strength, power, and luck, and it is used in workings for safe travel. Use Mint to decorate homemade cakes and cupcakes or to make an elegant Mint dessert that is worthy of the Beltaine feast. Following are some really good recipes to bring the magic of Mint into your life.
Mint Parfait*85
1 cup organic cane sugar
1 cup springwater
2 stiffly beaten free-range organic egg whites
Sea salt
¼ cup Crème de Menthe (a green mint liqueur)
2 cups heavy, full-fat organic cream, whipped
Boil the sugar and water until the sugar is completely dissolved. Then boil for 5 minutes longer to make a sugar syrup.
Slowly pour the sugar syrup into the whipped egg whites and beat continuously as you do this to make a meringue (a stiffly beaten egg mixture). Mix in the salt and liqueur. Fold in the whipped cream.
Pour into a mold or a freezer tray and freeze solid.
Unmold before serving.
Mint Sugar (for toast or tea)*86
⅓ cup organic cane sugar
8 to 10 fresh mint leaves
Grind everything in the blender, spread on a cookie sheet, and allow to dry overnight. Store in a glass jar with a tight cap.
Mint Ice Cubes*87
Arrange fresh mint leaves in an ice cube tray, cover with water, and freeze. Serve the mint ice cubes in cold tea, fruit punch, or lemonade.
Morels
(Morchella)
In the Himalayas it is believed that the magical combination of rain, thunderclaps, and lightning in spring cause the miraculous appearance of the fruiting bodies of Morels. It is said that the soil cracks due to the thunder and lightning, and then the mycelia become active, and the fruiting bodies emerge. To ensure a good crop, people worship the Rain God so that there will be abundant thunderclaps and rain.
When you set out to collect Morels you must give a gift of incense and milk to nearby water bodies. This will make the Rain God happy, and he will aid your search. If you dream of Morels you will likely find them. If you carry one with you, you will find even more because “like attracts like” (by sympathetic magic).3
Morels with Salmon*88
3 cups morels, sliced lengthwise
¼ teaspoon salt
4 large wild salmon fillets (8 oz. portions)
3 tablespoons organic butter, plus more for seasoning
3 cloves organic garlic, peeled and minced
1 cup organic white wine
2 tablespoons organic lemon juice
Sea salt and organic black pepper, to taste
First clean your morels by brushing or wiping off any dirt. Then soak them in a bath of about a quart of cold water with ¼ teaspoon or so of salt added. (Do not soak for more than 15 minutes, tops, or they will become soggy.) Rinse well and dry with paper towels or a clean cloth.
Melt the butter in a large pan over medium heat. Add the minced garlic and cook for one minute. Add the morels and cook until they are just beginning to brown. Pour in the wine and cook until it has almost evaporated, stirring frequently. Transfer the morel mixture to a bowl.
Arrange the salmon fillets skin side down in a broiler pan and sprinkle them with the lemon juice and a little butter on top of each one.
Broil, without turning, until cooked through, about 6 minutes.
Remove the fish from the broiler and add sea salt and pepper to taste.
Spoon the Morels over each fillet.
CAUTION: The Morels must be well cooked or stomach upset could occur.
Mustard Greens (Brassica juncea) also Collards, Kale, Spinach, etc.
Cooked greens are a magical aid to attract wealth and prosperity. Cook up a mess of greens and put them on the plate to represent money. Add some beans or peas, which represent abundance and coins. Finally, include a helping of fresh, homemade cornbread to represent gold. And voila! The perfect recipe for riches.
Nasturtium
(Tropaeolum majus)
An herb of Mars, Nasturtium looks and acts like a tiny warrior. The leaves look like little shields, and the flower heads resemble small helmets. According to folklore planting three red flowers near the house will keep intruders out. Red Nasturtium, red Rose, red Amaranthus, red Begonia, and red Geranium are some examples.
Magically, the peppery taste of Nasturtium is something to get you moving and inspired and to “light a fire” under you when you are having a hard time persevering. The magic of Nasturtium brings victory in battle. Why not use it in garlands, wreaths, and on the altar to honor Mars, warriors, and sun and fire deities?
Nasturtium flowers and leaves are edible members of the Watercress family. Add them to sandwiches, salads, and stir fries. Be aware that while they make a lovely garnish, their peppery flavor makes them unsuitable to eat on a cake.
The flower buds and seeds, picked when young and soft and pickled in vinegar, may be used as a substitute for capers. I like to press the fresh flowers into cream cheese as a plate decoration or onto an open-faced cream cheese sandwich.
Nettle, Common Nettle, Stinging Nettle (Urtica dioica),
Dwarf Nettle (Urtica urens)
Nettle is a masculine herb ruled by Mars. Add it to teas, quiches, egg dishes, and soups to pick up energy and empower your projects. Be sure to wear gloves when you gather Nettles. Just run the fresh greens under cold tap water for a minute and the sting will disappear. They are best when gathered in the spring—the earlier the better. Dry them for use all year.
For more on the lore, history, uses, and Beltaine practices of Nettle, see here.
Oyster Mushroom
(Pleurotus ostreatus)
Folk wisdom from the Ozark mountains says that the very best mushrooms are gathered when the moon is full and the Apple trees are in bloom.
“Fairy rings,” “sorcerer’s rings,” or “hag’s tracks” are said to form where Witches or Fairies and Elves danced the night before. In Central America they say that the fungi are umbrellas left behind by Spirits when they returned to their home underground. These rings do tend to pop up after storms, and they can be made by any species of fungus.
When walking in a forest finding a mushroom indicates that good luck is with you. If you dream of eating mushrooms it means unexpected wealth is coming. If you dream of mushrooms rooted in the soil, you will be blessed with fertility.
Oyster Mushrooms come out in May, often on old Aspen stumps, logs, and trees, and may also be found on newly cut Aspen and Poplar trees and on other large hardwoods.
Oyster Mushrooms with Garlic and Green Onions*89
2 tablespoons cold-pressed virgin olive oil
1 pound oyster mushrooms
3 organic garlic cloves minced
3 organic green onions, finely chopped
Sea salt and organic black pepper, to taste
Sauté the mushrooms and garlic in a large pan with the olive oil over medium heat.
Stir continuously with a wooden spoon and after 2–3 minutes sprinkle on the sea salt, to taste. Cover the pan and keep cooking to release the juices, stirring from time to time. Total cooking time should not exceed 10 minutes.
If there is too much liquid, remove the cover and cook for 2 minutes longer so the liquid can evaporate.
When the mushrooms are done add half of the chopped green onions and season with sea salt and black pepper.
Spoon over a grilled steak or serve with rice or noodles.
Add the rest of the Green Onions when the dish is served.
For more on the lore, history, uses, warnings, and Beltaine practices of Mushrooms, see here.
Plantain
(Plantago major)
Plantain is a female herb that belongs to Venus. It offers protection and strength and has a reputation for healing infections, snakebites, and spider bites.
A toad was seen fighting with a spider in Rhode-Island; and when the former was bit, it hopped to a plantain leaf, bit off a piece, and then engaged with the spider again. After this had been repeated sundry times, a spectator pulled up the plantain, and put it out of the way. The toad, on being bit again, jumped to where the plantain had stood; and as it was not to be found, she hopped round several times, turned over on her back, swelled up, and died immediately. This is an evident demonstration that the juice of the plantain is an antidote against the bites of those venomous insects.4
Add the very young leaves to salads or mix them into a dish of cooked greens.
For more on the lore, history, uses, and Beltaine practices of Plantain, see here.
Radicchio
(Cichorium intybus)
Radicchio is a type of purple Chicory. In Greek tradition this herb is the enchanted nymph Cynthia, who was the lover of Phoebus Apollo, the Sun God. An old name for Chicory in the Middle Ages was sponsa solis (sun’s bride).
Chicory is an herb of true love and is most powerful when harvested under the moon in Leo. To divine if you will be lucky in love, cut a bud and place it next to your skin, under your clothing, then recite the following charm.
O chicory, growing on the wayside
My hand has plucked you now for luck
Now please send to me my own dearest one
Do not make me wait in vain like you have had to.
If the flower bud opens it’s a sign of good luck and of love wishes fulfilled.
Or dig out a Chicory root with a stag’s antler or wood from a tree struck by lightning. Any person touched with this Chicory root will instantly fall in love with the holder. You can also wear the root as a protective amulet that can break any magical binding, even while you are sleeping. Place it under your pillow to make thieves visible in dreams.5
The Radicchio variety of Chicory can be eaten in salads, and you can incorporate the flowers into a dish of food to keep your lover faithful.
Radicchio and Fennel Salad*90
Serves 6
Sea salt
1 clove organic garlic, peeled
½ cup cold-pressed virgin olive oil
1 tablespoon organic wine vinegar
1 tablespoon all-natural mayonnaise
Ground organic black pepper, to taste
4 cups chopped organic radicchio
1 small organic fennel bulb, cut into small strips
2 anchovy fillets, chopped
1 teaspoon organic capers
1 free-range organic boiled egg, sliced
Rub the inside of your salad bowl with garlic.
Place the oil, vinegar, mayonnaise, and black pepper into the bowl and mix well.
Add the rest of the ingredients and toss with a fork and spoon.
Redbud
(Cercis canadensis)
According to Christian mythology Redbud trees were originally white but turned red when Judas Iscariot hung himself from one of their species. In Plant Lore, Legends, and Lyrics, Richard Folkard writes, “Cercis Siliquastrum, or Judas Tree, is reputed to be specially haunted by Witches, who experience a grim pleasure in assembling around the tree.”6
In southern Appalachia the green twigs of the Eastern Redbud (Cercis canadensis) are used as seasoning for wild game such as venison and possum. Native Americans ate Redbud flowers raw or boiled and roasted the seeds.
Redbud flowers are slightly sour and high in vitamin C. They need to be picked when fully open, but be sure not to strip every blossom from a branch. Redbud is now on the list of threatened species, and we want to allow most of the flowers to mature into seeds.
Use the flowers in salads, pickle them, mix them into sorbets, and stir them into dough for muffins and other baked goods. The young seedpods can be eaten like snow peas. You can also use the unopened buds to make lemony capers (see recipe below) that you can add to pasta sauces, veal or chicken piccata, and fish.
Redbud Capers*91
Redbud flower buds, gathered before the flowers are fully open
White wine vinegar or distilled vinegar
Water
Kosher or other noniodized salt
Clean glass jar
Rinse the flower clusters under cold water, then pinch off and discard the stems.
Combine equal parts of white vinegar and water. Add ½ teaspoon salt per cup of vinegar and water mixture and stir to dissolve and create a brine.
Fill a very clean jar with the redbud blossoms, then cover them with brine. Use an equal amount of brine by volume for the quantity of redbud buds that you have gathered. In other words, 1 cup of brine per 1 cup of flowers.
Make sure the jar is completely full, then screw on the lid to keep the blossoms submerged under the brine. Some liquid may leak out.
Place the jar on a small plate and leave at room temperature for 3 days, away from direct sunlight. (Important: Be sure to unscrew the lid to release pressure two or three times a day.)
Put the jar in the refrigerator (no boiling water-bath canning for these, the heat will ruin the texture and color). The jar should last at least 6 months in the refrigerator.
Rose
(Rosa spp.)
Roses are all about love, lust, passion, and desire and, in the case of the Virgin Mary, purity and fidelity. Incorporate Roses into bridal crowns, boutonnieres, and wedding bouquets for a long, happy, and passionate marriage.
When used in oils Roses create powerful magic. “Come to me” oil is applied to two candles that are burned while reading erotic verse during the waxing moon (one candle stands for you and the other represents your intended). You can also wear the oil as perfume or put it in the bath. Rose, Patchouli, musk, Honeysuckle, and something a little hot like Cinnamon or Ginger are potential ingredients for this blend.
Another example is “uncrossing” oil. This is an oil of purification and consecration that sets your life on a positive track. Rose, Lavender, Verbena, Mint, Hyssop, and Orange Blossom are used in various combinations to achieve the desired effects.
All roses are edible, but the flavor is more intense in the darker varieties, and you need to steer away from genetically modified supermarket variety Roses, which have no scent. Look for fragrant old-fashioned varieties like Tea Roses that have a deep, sweet, and mystical perfume.
Rose petals can be dipped in chocolate, made into jelly or vinegar, steeped in honey, or candied (see the Candied Flowers recipe) and used to decorate pastries. They can also be used to garnish ice cream and other desserts or scattered in salads. Or you can freeze Rose petals into ice cubes and float them in drinks and in the ritual cup. Remove the white bottom of each petal for the best flavor.
You can use Rose oil and Rose water to scent homemade soaps, massage oils, and sachets; for candle spells and magical baths; and to flavor teas and desserts. Recipes for both follow.
Rose Oil*92
Rose petals
Water
Odorless oil such as jojoba or grapeseed
Pick fragrant rose heads in the morning, soak them in water for a few minutes, then allow them to dry for a few hours so bugs have a chance to crawl off.
Boil a few inches of water in a double boiler (bain-marie), then turn off the heat.
Pour 1 cup of oil into a clean glass jar.
Bruise 1 cup of fragrant rose petals and add them into the oil. Stir gently.
Cap the jar and put it into the hot water. When the water cools put the jar in a warm area like a sunny windowsill and let it sit for 24 hours (when the sun goes down wrap the jar in a towel to conserve warmth).
Strain and press the oil through cheesecloth and repeat the process using a fresh batch of petals if you want a stronger scent. Do this as many as five or six times.
Store the oil in brown or blue glass bottles with tight lids, away from sunlight.
Rose Water*93
Simply pour boiling water over very fragrant rose petals using about 1 part rose petals to 2 parts water, and strain when cool. Put the water into a very clean glass jar with a tight lid. Keeps for 1 month in the refrigerator.
Following is a recipe for a Rose cake that you can serve in honor of Flora, Goddess of Spring.
Divine Rose Cake*94
2½ cups softened organic butter
2 cups golden, unrefined organic superfine white sugar
6 large free-range organic eggs
¾ cup full-fat natural yogurt
4 cups all-purpose organic flour
2 teaspoons nonaluminum baking powder
1 teaspoon natural vanilla extract
1 teaspoon rose water (see recipe above)
Preheat the oven to 320°F.
Grease and flour three 8-inch, round, loose-bottomed cake pans.
Put all of the ingredients into a large bowl and whisk to combine thoroughly. Pour the batter in equal portions into the three cake pans. Smooth the tops.
Bake for 45 minutes, swapping the pans around halfway through so they cook evenly.
Remove the cakes from the oven and leave to cool for 10 mins in the pans, then take the them out of the pans and transfer them to a wire rack to cool completely. While the cakes are cooling you can make the syrup (see recipe below).
Rose Syrup and Icing
⅝ cup golden, unrefined organic superfine white sugar
1 to 2 teaspoons rose water (see recipe), depending on your taste
⅔ cup organic raspberries, defrosted if frozen, plus ¾ cup extra for decorating
2 cups organic powdered sugar
1 teaspoon natural vanilla extract
1½ cups heavy organic cream
Fresh rose petals and/or candied rose petals to decorate the cake
Place the white sugar in a pan with a ½ cup of water and heat until the sugar has dissolved.
Turn up the heat and boil for 1 to 2 minutes, then remove from the heat. Add the rose water to taste.
Spoon half the syrup over the three sponge cakes and set them aside.
Add 2 tablespoons of the syrup to the raspberries and crush them with a fork. Push the raspberries through a sieve into a bowl to remove the seeds.
Sift the powdered sugar into the raspberries and mix to make a smooth icing.
In a second bowl add another 2 tablespoons of the syrup and the vanilla to the cream and whip until it holds soft peaks. Chill until needed.
Decorating the Cake
Place one cake, flat-side up, on a plate or cake stand and top with half the whipped cream and a third of the remaining raspberries (you can also make the cake beforehand, ice it, and refrigerate it, adding raspberries and rose petals on top just before serving).
Sandwich another cake on top and add the remaining whipped cream, another third of the raspberries, then the last cake.
Smooth the raspberry icing over the top and allow it to drizzle down the sides. Decorate the cake with fresh roses and/or candied rose petals.
For more on the lore, history, uses, and Beltaine practices of Rose, see here.
Rose Geranium
(Pelargonium graveolens)
Rose Geranium is an herb of Venus/Aphrodite. Keep it in your home to engender love and positive energies and to aid you with astral projection and dreamwork. Carry it in a spirit bag made with pink or red cloth to attract or magnify love. To call in a new lover, put 1 part Rose Geranium oil, 1 part Ylang-Ylang oil, and 1 part Sweet Orange or Orange Flower oil in the bath and soak in it during the waxing or full moon.
You can bring the magical powers of Rose Geranium to ice creams, drinks, and other treats by adding Rose Geranium jam or syrup (see recipes on the following pages) or by decorating cakes and other desserts with the fresh flowers. You can also make a Rose Geranium sugar to sweeten herbal teas and bake yellow cakes, simple sugar cookies, and madeleines. Bruise the fresh leaves, place them in a jar, and layer them with organic cane sugar. Let the mixture sit for a few days, then pick out the leaves.
Rose Geranium Berry Jam*95
2 cups organic cane sugar
⅓ cup minced rose geranium leaves
2 16-ounce bags frozen mixed berries (raspberries, blackberries, strawberries, blueberries), thawed with juices, or 7 cups fresh berries
1 tablespoon freshly squeezed organic lemon or lime juice
Put the sugar and leaves in a pot and rub the leaves with the sugar until the leaves release their fragrant oils. Add the berries and any juice.
Simmer the mixture over medium-low heat, stirring frequently, until the berries are thickened and reduced to 3 generous cups (about 25 minutes). Stir in the lemon juice.
Transfer to jars and cool. Seal and refrigerate. The jam keeps, covered and refrigerated, up to 1 month.
Rose Geranium Syrup for Forest Sodas and Cordials*96
8 small rose geranium leaves
1 cup water
1 tablespoon light agave syrup or light raw honey
Place the leaves in the water, cover, and simmer for 10 minutes. Strain and add the sweetener.
Herbaceous Rose Geranium Drinks
For a forest soda add 2 ounces of rose geranium syrup to an 8-ounce glass filled with ice and top with sparkling water.
For an herbal gin cordial, fill an 8-ounce glass with ice. Add 2 ounces of rose geranium syrup and 2 ounces of gin. Top off with club soda and swirl.
For more on the lore, history, uses, and Beltaine practices of Rose Geranium, see here.
Sage
(Salvia spp.)
Sage was a sacred herb of the ancient Romans, who associated it with immortality and intelligence. The Arabs hold that if Sage grows well in your garden, you will live a long life. Hungarian Gypsies (the Romani) say that Sage attracts good and repels evil.
Add Sage to your culinary dishes and increase your wisdom, health, and luck.
Mix Sage into bread dough (use about 3/4 teaspoon for 2 cups of flour), crumble it onto sandwiches and canapes, rub it onto roasts before cooking, and add it to marinades for meat and fish. It can be mixed into flour used to batter fried chicken (about ¾ teaspoon Sage per ¾ cup flour) and added to stuffings and sausages (to taste).
Put Sage into your salad dressings or mayonnaise, and add it to soups and to butter sauces for vegetables. Use about 1 pinch to 2 tablespoons melted butter.
For more on the lore, history, uses, and Beltaine practices of Sage, see here.
Strawberry
(Fragraria spp.)
The Strawberry is a feminine plant that is sacred to Venus/Aphrodite, Freya, and the Virgin Mary. It increases the fertility, and when shared with another it engenders love. Strawberries also teach determination and foresight and give you the passion to make your project succeed.
Strawberries emerge in spring and are one of the earliest fruits to ripen. To engage their magic, Kitchen Witches can simply share a bowl of Strawberries with their friends and lovers. What could be more sensuous than juicy, ripe, organic Strawberries dipped in warm, melted chocolate or whipped cream?
For more ways to enjoy Strawberries along with their lore, history, uses, and Beltaine practices, see here.
Sweet Woodruff, Wild Baby’s Breath, Master of the Woods, Waldmeister
(Galium odorata)
Sweet Woodruff is a protective herb that is also said to increase joy, which is why it is incorporated into many handfasting and wedding elements. It even has a reputation as an aphrodisiac (Nicholas Culpeper warns that it can “provoke venery”). Use it in the wine, wedding decorations and bouquets, and boutonnieres as well as in an herbal confetti to toss at the couple as they leave the ritual area.
I will throw in a bit of advice here. Among the Celts it was considered most unlucky to marry at Beltaine because that was the time for casual trysts and general merrymaking. The time for marriage was Lughnasad, also known as Lammas (Loaf Mass), when the harvest was already under way and you knew whether your intended was a good provider. Marriage contracts were usually made at the Lughnasad fairs.
Sweet Woodruff leaves have a lovely smell and as a bonus can repel insects. Make sachets of the herb and tuck them into your closets and among your lingerie or use it in dream pillows with other aromatic, slightly hypnotic calming herbs such as Mugwort, Rose, Lavender, Rosemary, Lemongrass, Heather, Mint, Marjoram, and Lemon Geranium leaf.
Sweet Woodruff can also be incorporated into May wines (see recipe below) for that most important spring celebration, Beltaine.
May Wine*97
Gather the plant just before it comes into bloom.
½ cup organic sweet woodruff leaves
1 bottle of Riesling wine
1 bottle of Sekt (German sparkling wine) or champagne
¾ cup organic strawberries, chopped
Fresh sweet woodruff flowers for garnish
Gather the herb just before it comes into full bloom and dry or wilt the leaves.*98
Steep the leaves in the Riesling wine for an hour or so. Strain the herbs from the drink.
Pour the infused wine into a glass pitcher, then slowly add the sparkling wine or champagne. Add the strawberries and a big pinch of sweet woodruff flowers to the top and stir gently. Serve at your Beltaine rite or feast.
Use the fresh leaves and flowers of Sweet Woodruff to decorate cakes and flavor fruit salads, sorbets, brandy, beer, sausages, and jellies as well as beverages like the two below.
Sweet Woodruff Lemonade*99
Pick the woodruff a few hours before you work with it and allow it to wilt; this actually releases the flavor. Avoid the stems as they are bitter.
½ cup raw local honey
1 cup organic lemon juice, freshly squeezed
⅓ cup sweet woodruff leaves and flowers, chopped
1 cup water plus 4 to 5 cups water to dilute the lemonade
Add the honey to 1 cup of water and simmer until the honey has dissolved (do not boil). Add the lemon juice.
Steep the woodruff in the hot lemonade for about 30 minutes, strain, then refrigerate.
When ready to serve, garnish with a sprig of woodruff leaves, borage frozen into ice cubes, or a sprig of mint.
Sweet Woodruff and Mint Forest Tea*100
2 parts organic spearmint
1 part organic marjoram
1 part organic sweet woodruff leaves and flowers
1 part organic sage
Gather the herbs in the morning after the dew has evaporated and hang them to dry in a shady area. Combine the herbs in these proportions in a brown or blue glass jar for storage (or keep the jar in a dark cupboard). Use 1 teaspoon per cup of freshly boiled water. Steep for 5 minutes.
CAUTION: Woodruff contains coumarin, which is a blood thinner. You should be fine if you are on other blood thinners as long as you don’t eat or drink too much Woodruff.
For more on the lore, history, uses, and Beltaine practices of Sweet Woodruff, see here.
Thistle
(various species)
A Scottish legend tells how the Thistle, a plant with royal purple blooms and prickly stems and leaves, became the national symbol. Around 950 CE a gang of Norse raiders invaded Scotland. As they crept into a Scottish camp after dark, one of them stepped on a Thistle. His cry of pain awoke the Scots, who drove the invaders out and saved the day.
Magically, Thistles are warrior herbs of power and protection. Carry them in a sachet for extra strength and energy, use them in poppets, or wear them to break hexes and spells. Make a strong Thistle tea and inhale the steam to call in the Spirits when you have a question. Men can carry a Thistle to become better lovers.
To bless the home, place Blessed Thistle (Cnicus benedictus), Yerba Santa (Eriodictyon californicum), Angelica (Angelica archangelica), Cascara Sagrada (Rhamnus purshiana), and Holy Basil (Ocimum tenuiflorum) in an open bowl on the altar. Or use this combination in a tea with a little sea salt and sprinkle it around the house in a cleansing and purification rite. Follow by holding a lit white candle in all the dark places in the house. You can use the tea in purification baths as well.7
Milk Thistle (Silybum marianum) is used for magical protection in pregnancy. Place the flowers in a spirit bag with Motherwort, Dandelion, and other mother-friendly plants to lend their helping Spirit to the mother-to-be. Put the bag under the bed to bring a safe pregnancy and labor.
There are no poisonous Thistles, and all Thistles are edible. Look for the new leaf growth in spring and use it in salads and stir fries. You can use the flowers in other culinary dishes, but they must be cooked.
Kitchen Witches can absorb the strength and energy of this plant by making a Thistle flower jelly like the one below.
Thistle Flower Jelly
You can make the same jelly with rose petals, violet flowers, lavender flowers, or dandelion flowers. Use them one at a time for a distinctly magical spread.
4 cups water
2 cups thistle flower petals, packed
¼ cup organic lemon juice, freshly squeezed
3½ cups organic cane sugar
1 package (3 oz.) pectin
Bring the water to a boil, then remove the pot from the heat.
Mix in the flower petals until they are fully covered by water. Steep for 1 hour, then strain into a cooking pot. Add in the lemon juice and pectin.
Bring to a boil and stir continuously while slowly adding in the sugar. When the liquid comes to a boil again, boil for 1 minute longer. Skim off any foam from the surface of the liquid. (Hint: to prevent foaming add a tiny bit of butter.)
Remove from the heat and pour into sterilized jars (leaving ¼ inch of space at the top). Cap the jars and boil them in hot water for 10 minutes. Or just keep them in the refrigerator for up to 2 weeks (the flavor will be best when you first make it).
Thyme, Garden Thyme (Thymus vulgaris),
Wild Thyme (Thymus serpyllum)
Thyme is a feminine herb sacred to Venus/Aphrodite, Freya, and Ares. Thyme engenders courage, strength, and a positive attitude that will help you with your projects. Use it as a wash or incense in the home to overcome depression and sadness, and after a long illness. Tuck it into your pillow to bring restful sleep and to banish bad dreams. Use it in the ritual bath and as incense in spring rites and any time you start a new undertaking. Thyme is a favorite herb of the Fairies, so cultivate it in your Fairy garden to give them pleasure.
There are myriad ways to introduce Thyme’s magic to foods. Thyme is added (to taste) to vegetable and Tomato juices and to Tomato soups. Crumble it into cottage cheese or cream cheese and spread it on canapes and sandwiches. Scatter Thyme on egg dishes, use it as a rub on roasts, and put it into a stew just before it is finished cooking.
Blend Thyme into salad dressings and butters for seafood. Sprinkle fish with Thyme before cooking. Use Thyme in pasta dishes, chicken soup, Potato dishes, and stuffings. Sprinkle it onto Green Beans, Carrots, Eggplant, Mushroom, and Squash dishes.
For more on the lore, history, uses, and Beltaine practices of Thyme, see here.
Vetch, Common Vetch, Poor Man’s Peas
(Vicia sativa)
Vetch is a pealike vegetable that sends out tendrils and clings to the plants that are near it. Use it magically to inspire loyalty and togetherness and to strengthen a sense of community. The young flowers and leaves can be steamed or sautéed.
CAUTION: Only the very new spring growth of leaves, young shoots, and young pods should be harvested for food. The “peas” are toxic but can be safely eaten if they are boiled and the water is poured off and changed a number of times.
Violas, Johnny-Jump-Ups, Heartsease, Love-in-Idleness
(Viola tricolor)
According to legend Johnny-Jump-Ups were not always tricolored. Greek lore tells us that the delicate white flowers were once worshipped by Eros and to diminish this worship Aphrodite colored them, which is why they now have three hues.
The Romans said that Love-in-Idleness was originally a white flower that when accidentally struck by one of Cupid’s arrows (he was actually aiming for someone else) turned purple and became a magic love potion. Dripped onto someone’s eyes this love potion causes an individual to fall madly in love with the next person they see.
Shakespeare made use of this lore in A Midsummer Night’s Dream. In the play Oberon and Puck’s interventions with the magic love potion of the flower control the destiny of various characters, speeding up the process of their falling in and out of love. In act 2, scene 1, Oberon commands Puck to bring him “a little western flower / Before milk-white, now purple with love’s wound / And maidens call it love-in-idleness.”
Viola is an herb of Saturn. Use it in spells for justice, power, protection, manifestation, and divination and to contact the Otherworld. It tells us this because it sports the Purple Robe of Mastery (purple was once a color reserved only for royalty).
Viola helps us to understand the results of karma in our life, with its rewards and consequences and to create order out of chaos. It is also an herb for the heart and all the lessons, growth, pains, and joys that accompany the state of being “in love.”
Pick the flowers just as they open and soak the blossoms in water before using them, so they swell up nicely. Tuck them into love charms and amulets for falling in and out of love. Float them in the ritual cup and in the bath when you seek romance or need to heal from the sorrow of unrequited affection. Scatter them in salads or sugar them (see the Candied Flowers recipe) and use them to decorate cakes and puddings.
Violets
(Viola spp.)
Violets belong to Venus/Aphrodite and are herbs of love, especially when combined with Lavender. Wear a heart-shaped Violet leaf in your shoe for seven days to attract a lover. Use the flowers on love candles (apply Violet oil or roll the candles in the flowers), in sachets and ritual baths to promote serenity, on the altar, and in dream pillows for love, luck, and restful sleep. You can also use them in spells for protection, wish empowerment, peace, and healing, and Violets are especially sacred to children, so place them in a pillow or charm for a newborn baby.
Violet flowers can be made into floral jellies (see recipe below), sprinkled into salads, or candied (see here for instructions) and used to decorate a cake or other pastry. Make Violet ice cubes by freezing the flowers in an ice tray and float the cubes in the ritual cup or in cordials and iced forest teas. You can also eat the iron-rich leaves in a salad, cook them like spinach, or steam or sauté them to put in omelets, casseroles, lasagnas, and soups.8
CAUTION: African Violets (Saintpaulia ionantha) are unrelated plants, and they are not edible!
Violet Flower Jelly*101
2 cups freshly picked purple violets, stems removed
2 cups boiling water
4 cups raw organic cane sugar
¼ cup organic lemon juice
One 3-ounce package of liquid pectin
Place the violet flowers in a large glass jar and pour the boiling water over them. Steep for at least 4 hours, or until the color has bled from the flowers into the water. If the color isn’t deep enough you can place the jar in a double boiler (bain-marie) and heat it to a boil and then let it steep again.
When the liquid is cool, strain out the flowers. Measure the liquid to ensure that you have exactly 2 cups. Put the liquid in a pot with the sugar and lemon juice and bring to a boil. Add the liquid pectin and boil for 2 minutes longer, stirring continuously.
Can and then cool for 24 hours, or store in the refrigerator in a capped jar for about 1 year.
For more on the lore, history, uses, and Beltaine practices of Violets, see here.
Wild Garlic, Bear’s Garlic, Ramsons
(Allium ursinum)
Wild Garlic has broad leaves and white flowers. It is an herb of Mars, and it will make you as strong as a bear. In Ireland it was said to protect the house from Fairies (vampires and werewolves too, most likely) and was once planted in the thatch of a cottage to keep mischievous Spirits away and to attract good fortune. To prevent colds, put Wild Garlic leaves on the soles of your feet, then put on your socks and shoes. To dream of eating Garlic means you will soon understand a hidden secret. To dream you have it in the house is lucky.9
All parts of the plant—bulb, leaves, and flowers—are edible. The leaves can be eaten raw or cooked, and you can sprinkle the flowers on a salad. Sauté Wild Garlic and add it to scrambled eggs, mashed or fried potatoes, chowders, and salads, use it in dips, pestos, and sauces or any place you would normally use Garlic. It has a milder taste than regular culinary Garlic—more like a cross between Garlic and Onion.
Please remember to soak the bulbs in water, with a little organic vinegar or sea salt added, for 20 minutes to remove any parasites. Rinse well and add them to your cooked dishes.
For more on the lore, history, uses, and Beltaine practices of Garlic, see here.
Wild Onion, Onion Grass, Crow Garlic
(Allium canadense)
Onion’s skin very thin,
Mild winter coming in,
Onion’s skin thick and tough,
Coming winter cold and rough.
TRADITIONAL ENGLISH WEATHER FORECASTING RHYME
Wild Onion has a Chive-like leaf and a tiny bulb that is much smaller than the supermarket varieties. Find it in fields and meadows, where it is easily identified by its somewhat garlicky smell. Onions and Garlic have similar magical attributes. Both are very protective, though Onion is a bit more proactive, ready to assault a threat, however rash the circumstances, while Garlic promotes a calm, steady warding. Use them together to create a balanced magical shield.
Place a white, unpeeled Onion in the home as a charm to guard the house against ill-intentioned sorcery. When cattle disease threatens, place rows of Onions on the windowsills and at the entrance to the cow shed. If plague threatens the community, hang Onions on every door.10
You can also use Onions for love divination. Scratch the initials of your intended lovers into Onions and leave the Onions in a corner to sprout. The one that sprouts first will be your future mate.
Before adding Wild Onion bulbs to salads or cooked dishes, be sure to soak them in water with a little organic vinegar or sea salt for 20 minutes, then rinse well. This removes any parasites found in the soil.
Wisteria
(Wisteria sinensis)
Wisteria is sacred to Pisces, Neptune, and Jupiter. Its flowers are all about persistence and good luck. The Latin name sinensis tells us the Chinese origins of this spring-blooming vine. In China it is associated with weddings, perhaps due to the determined and fast-clinging nature of the plant. It seems to speak of hardy growth and steadfastness, all the while tasting sweet.
As a bloom of spring at the time of new beginnings, it is considered a lucky plant for a newborn baby or a fledgling business. The plant has different colors of flowers, depending on the variety. Pink is appropriate for baby girls and to celebrate a new love. White is an elegant decoration for a wedding bouquet or arbor. Blue implies high aspirations for a new business or other daring venture and would make a magically appropriate gift on the birth of a baby boy.
The blossoms are edible and sweet and the only part of the plant that is safe to eat (see “Caution” below), so long as they are grown organically and have not been sprayed with pesticides. You can use the flowers to make a floral jelly (see Thistle Flower Jelly and Violet Flower Jelly recipes on pages 259 and 262, respectively), and Kitchen Witches can bring the luck of Wisteria to Beltaine or any ritual or celebration by making a syrup for forest cordials and sodas or Wisteria-Lemon-Coconut Cookies (see recipes).
CAUTION: Do not consume the bark, pods, stems, leaves, or seeds. They are poisonous!11
Wisteria Syrup for Cordials and Forest Sodas*102
1 to 2 cups organic Wisteria blossoms
1 cup water
1 cup organic cane sugar
A large glass measuring cup or heat-proof bowl
A mesh strainer
Soak the flowers in water, then set them out on a cloth or paper towel so the bugs can crawl away. Remove the stems.
In a large glass measuring cup or bowl, add the sugar and 1 cup of wisteria blossoms.
Pour 1 cup of boiling water over the flowers and stir until the sugar dissolves fully. Add as many wisteria blossoms as you can cover with the liquid, using a spoon to press them down. Cover, let cool, then place in the fridge to steep for 3 to 5 hours.
Strain through a fine mesh strainer and store in a clean glass bottle or jar. Add a bit of vodka to preserve the syrup. If made without the vodka, use it within 2 weeks and store it in the refrigerator.
For a forest soda just add sparkling water. For a cordial, add more vodka and float a few fresh blossoms in the glass.
Wisteria-Lemon-Coconut Cookies*103
Makes about 3 dozen cookies
2 cups all-purpose organic flour
½ cup organic cane sugar
½ cup organic butter
½ cup organic and unrefined coconut oil
Juice of 1 organic lemon
1 cage-free organic egg
1 teaspoon natural vanilla extract
1 teaspoon organic coconut extract
½ teaspoon sea salt
Preheat the oven to 350°F.
Mix all the ingredients in a large mixing bowl.
Shape the dough into balls of about 1¼ inches and place them 2 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes, or until edges start to brown. Place on a rack to cool.
Lemon-Wisteria Icing for Cookies (and Cakes)
2 cups organic powdered sugar
1 tablespoon wisteria syrup (see recipe)
2 to 4 tablespoons organic lemon juice, freshly squeezed
Combine the powdered sugar and wisteria syrup in a large bowl. Slowly add in the lemon juice until the desired consistency is reached.
Spread onto cooled cookies (or drizzle on a pound cake or lemon cake) and top with fresh wisteria blossoms.
For more on the lore, history, uses, and Beltaine practices of Wisteria, see here.
Yarrow
(Achillea millefolium)
An herb of Venus and of the hero Achilles, white Yarrow acts as your own protective warrior against negative energies while at the same time pulling in positive powers from the universe. Pink Yarrow protects you from the emotional pain of others and helps you to assist them with compassion. It is especially valuable for doctors, nurses, therapists, teachers, and anyone who has to interact with the public or take care of others.
Yarrow also strengthens courage. Wear it as an amulet or use it as a charm to reinforce your personal shields and grow a protective aura of white light around yourself. You can also hang it over the marriage bed and incorporate it into wedding bouquets to give you courage to love completely and faithfully for at least 7 years. Wear it hidden on your person to attract a new lover or friend. Burn it as incense or roll an inscribed candle in it to work a love spell. Yarrow will even help you to love yourself!
Kitchen Witches can add the flowering tops of White Yarrow to herbal teas and the young leaves to salads and stir-fries.
For more on the lore, history, uses and Beltaine practices of Yarrow, see here.