FOOTNOTES

*1 I list the twelve winds and their meanings in my book Scottish Herbs and Fairy Lore.

†2 For a thorough discussion of these see Alwyn and Brinley Rees’s book Celtic Heritage.

*3 For evidence on female Druids in ancient times please see the essay “The Evidence for Female Druids” by Ellen Evert Hopman, available online through the Academia website.

*4 The ninth sacred wood could be Apple or Pine.

*5 Adapted from Annie Somerville, Fields of Greens (New York: Bantam Books, 1993), 255.

*6 Urth, Verthandi, and Skuld are the three Norns. They are the caretakers of Yggdrasil and often represent the past, present, and future fate, respectively. Yggdrasil is watered from Urth’s well.

*7 Dracaena draco

*8 More recipes can be found in my book Secret Medicines from Your Garden.

*9 Adapted from Danielle Prohom Olson, “Let Us Eat Acorn Cake! A Lazy Cook’s Guide,” Gather Victoria: Ancestral Food, Magical Cookery, Seasonal Celebration (website), November 4, 2014.

*10 Adapted from Deane’s “Acorns: The Inside Story,” Eat the Weeds (website).

†11 You can use any flour you like: wheat, rice, corn, oat, and so on. The more acorn flour you add, the denser your bread will turn out.

*12 Adapted from “Acorns to Acorn Muffins in 1 Day!” Instructables Cooking (website).

*13 You can also use Douglas Fir (Pseudotsuga menziesii), Ponderosa Pine (Pinus ponderosa) (please avoid this one if you are pregnant), Blue Spruce (Picea pungens) (also avoid this one if you are pregnant), Hemlock (Tsuga canadensis), or Coast Redwood (Sequoia sempervirens). In all cases the spring-gathered new growth and needles are best. Do not use Yew (Taxus baccata). It is poisonous.

*14 A Maypole is made by erecting a tree trunk or by using a living tree that has been trimmed of its lower branches. Ribbons are tied to a ring and the ring is fastened to the top of the tree. Other decorations such as flowers are often tied to the ring as well. The ribbons should be about twice as long as the distance from the ring to the ground, and they should be of several colors. Dancers take up the ribbons, one to a dancer, and every other dancer moves clockwise, while the rest of the dancers move counterclockwise, either to music or drums. Each dancer takes turns going under and then over each dancer they encounter in the circle. The ribbons are thus plaited and woven around the trunk, sealing in the magic of their intentions and wishes for the season.

*15 Adapted from Rusticity Goods, “EASY White Clover Jelly,” Homestead Heroine: Adventures in First Time Homesteading (website), May 19, 2014.

*16 Adapted from Mickey Trescott, “AIP ‘Bulletproof’ Style Dandelion/Chicory Coffee,” AutoimmuneWellness: Seeking Health and Building Community (website), January 18, 2017.

*17 Adapted from Colleen Codekas, “Dandelion Mead Recipe,” Grow Forage Cook Ferment (website), April 8, 2019.

*18 Use this if you have it on hand; it’s a natural preservative. If you don’t have it, just allow everything to steep in the refrigerator and use the drink as soon as it is ready.

*19 Adapted from “How to Make Elderflower Cordial and Wine,” Country Life (website), June 11, 2017.

*20 Fairies

*21 The May Bush is found in Ireland and is another version of the Maypole. A living bush, usually a Hawthorn tree (Crataegus monogyna) or Blackthorn (Prunus spinosa), is used instead of a pole or tree, and the decorations are often yellow flowers and eggs with the shells dyed yellow. In some areas the May Bush is danced around while in other areas it is paraded through the village.

*22 Foxglove got its name when the Fairies gifted the foxes the flowers to use as gloves. This helps them to hunt silently.

*23 Adapted from Fannie Merritt Farmer, The Fannie Farmer Cookbook, 12th ed. (New York: Alfred A. Knopf, 1981), 656.

*24 Adapted from Janet Battistoni, “Dundee Cake,” Scottish District Families Association Newsletter, Scottish Districts Families Association (website), winter 2019.

*25 If you want to make your own candied cherries you will need 2 cups pitted organic cherries; 1 cup raw, organic cane sugar; 1½ cups water, and 1 teaspoon organic lemon juice. Combine everything in a 2-quart saucepan, bring to a boil, then simmer for 75 minutes, stirring periodically to prevent scorching. Cool and strain the liquid from the cherries. Reserve the syrup to pour over ice cream, use in cordials, or make soft drinks by adding sparkling water. Store the cherries and syrup in airtight plastic containers in the freezer for up to 1 year.

*26 Adapted from Heidi Harrabi, “How to Make Wild Cherry Bark Cough Syrup,” Growing Up Herbal: Live Life Naturally (website), January 31, 2018.

†27 A “part” can be anything from a tablespoon to a quarter cup to a soup ladle, depending on how much you want to make.

*28 Adapted from Tessa Klaren’s “Chickweed Vinegar Recipe” in “Chickweed, Little Star Lady,” Chickadee in the Hawthorn Tree (blog), March 7, 2017.

*29 Adapted from Tessa Klaren’s “Spring Greens Crustless Quiche with Mushrooms and Feta” in “Chickweed, Little Star Lady,” Chickadee in the Hawthorn Tree (blog), March 7, 2017.

*30 Mandrake can be used interchangeably with White Bryony for magical purposes.

*31 Do not use the salt for food after this; use it only to dry other magical roots.

*32 Adapted from “Rice Pudding with Marigold Flowers,” Arabic Food in English (website).

†33 You need to use short-grain or sushi rice, because it sticks together. Other grains won’t work.

*34 Adapted from Mary Jane Jones, “Marigold Cheesecake,” Taste of Home (website).

†35 Use the whole blossoms for decoration only; the petals are the tasty part.

*36 Adapted from Marbalet, “Chinese Spicy Hot and Sour Soup,” Allrecipes (website).

*37 Adapted from The Witch, “How to Make and Use Four Thieves Vinegar,” MagicalRecipesOnline (website), August 1, 2012.

*38 Adapted from Jessie Cross, “Homemade Gin (Infusion),” The Hungry Mouse (website), July 1, 2012.

†39 If you want a stronger juniper flavor, steep the berries in the vodka for a day before you add the other ingredients.

*40 Adapted from Helen Smith-Twiddy, Celtic Cookbook: Traditional Recipes from the Six Celtic Nations (New York: Hippocrene Books, 1998), 60.

†41 To make the cheese sauce: Whisk 3 tablespoons of melted butter and 4 teaspoons of flour until you get a golden paste. Then slowly pour in 1½ cups of milk, stirring continuously until the sauce thickens. Remove from the heat and add ⅓ cup of grated cheese and some sea salt, black pepper, and cayenne to taste.

*42 Adapted from Crooked Bear Creek Organic Herbs, “Nettle & Wild Onion Rice Balls: Savouring Spring!—Gather,” Good Witches Homestead (website), February 11, 2018.

*43 Adapted from Danielle Prohom Olson, “Rosemary Oat Bannock for Imbolc,” Gather Victoria (website).

*44 Lavender essential oil is one among many that are toxic to cats. The others include Birch, Cassia, Cinnamon, Lemon, Citrus, Clove, Eucalyptus, Peppermint, Tea Tree, Thyme, Spruce, and Pennyroyal. The following oils are dangerous for dogs: Clove, Garlic, Juniper, Rosemary, Tea Tree, Thyme, Wintergreen, and Oregano. Even breathing these oils from a diffuser could poison your personal familiar! If you must use a diffuser make sure the oils are very dilute and never use the ones listed here. Also, never apply these essential oils directly to a pet’s skin or fur.³³

*45 Adapted from Helen Smith-Twiddy, Celtic Cookbook: Traditional Recipes from the Six Celtic Nations (New York: Hippocrene Books, 1998), 136.

*46 Adapted from Elaine Lemm, “Delicious Rowan Berry Jelly,” the Spruce Eats (website), August 8, 2019.

*47 An athame is a ceremonial, double-edged dagger used by Wiccans and Witches to cast a circle and send energy. It is not used for mundane tasks such as cutting string, bread, plants, etc.

*48 Adapted from Danielle Prohom Olson, “Spellbinding Sweet Woodruff Cake: Prosperity Magic,” Gather Victoria (website).

†49 Do not use the stems—they are bitter!

*50 Wrap a cloth around a large stick and soak the wrapped end in a mixture of ½ oil and ½ melted beeswax. Let it harden overnight and light it as you begin the ceremony.

†51 A besom is a ritual broom made of twigs tied around a stick.

‡52 A nice combination of chants would be “We All Come from the Goddess” by Z. Budapest (sung by women) and “Hoof and Horn” by Ian Corrigan (sung by men). These two chants can be sung simultaneously, one on top of the other, as you circle the house.

*53 Adapted from Jesse Cool, “New Potatoes, Fava Beans, and Spring Garlic,” Oldways (website).

*54 Adapted from Hank Shaw, “Spruce or Fir Tip Syrup,” The Splendid Table (website).

*55 Adapted from Robin Koster-Carlyon, “Ode to Borage—The Flower of Courage,” Transition Farm (website), September 19, 2011, citing Deb Soule’s Flower Teas recipe.

*56 Adapted from “Borage, the Starflower, Brings Always Courage,” Defeating Pain (blog), January 13, 2014.

*57 Adapted from “Borage, the Starflower, Brings Always Courage,” Defeating Pain (blog), January 13, 2014.

*58 Adapted from Robin Koster-Carlyon, “Ode to Borage—The Flower of Courage,” Transition Farm (website), September 19, 2011, citing Deb Soule’s Flower Teas recipe.

*59 Adapted from Aaron and Susan von Frank, “How to Make Sparkling Elderflower Cordial,” Tyrant Farms (website), June 9, 2017.

*60 Adapted from Eric Orr, “Wisteria & Redbud Spring Rolls,” Wild Edible (website).

†61 The recipe should make about four rolls, but the papers get sticky, so you may ruin some and need a few extras. You can get the papers at a Chinese market or online.

*62 A “keynote” is a symptom that is clearly and strongly expressed by the patient that guides the practitioner in selecting an appropriate remedy.

*63 Adapted from “Spring Minestrone with Fresh Fava Beans and Asparagus,” Blue Apron (website).

*64 Danielle Prohom Olson, “Lemon Balm & Juniper Berry Sugar Cookies: A Gather Diary Sneak Peek,” Gather Victoria (website).

†65 To make the sugar, grind 2 to 3 tablespoons of dried juniper berries until they are a fine soft powder (I always keep a second coffee grinder on hand just to powder herbs, acorns, and the like). Sieve out any large bits. Mix with a ½ cup of organic cane sugar. Place in a jar and let sit overnight.

*66 Adapted from Rosalee de la Forêt, “Herbal Carmelite Water Recipe with Lemon Balm,” Our Blog, Mountain Rose Herbs (website).

*67 Cedar wood

*68 Adapted from Honey Bee Hill Creatives, “Five Uses for Violet Vinegar,” The Nerdy Farm Wife (website).

*69 Adapted from Fannie Merritt Farmer, The Fannie Farmer Cookbook, 12th ed. (New York: Alfred A. Knopf, 1981), 441.

*70 Adapted from “Black Locust Flower Syrup,” Nature on the Shelf (website).

*71 Adapted from Laura and Sarah, “Japanese Burdock and Carrot Stir Fry,” Wandercooks (website), November 5, 2018.

*72 Dashi is a traditional Japanese stock flavoring made with dried kelp, dried bonito flakes, and dried anchovies and/or sardines; if you don’t have it you can add soy sauce, fish sauce, seaweed, or mushrooms to the dish as a reasonable substitute.

†73 Sweet cooking Rice wine; if you don’t have any on hand, add 1–2 tablespoons of organic cane sugar to ½ cup of white wine, Vermouth, or dry Sherry to replace ½ cup of Mirin.

‡74 If you don’t have sake you can use mirin or dry sherry as a substitute.

*75 Adapted from Heron Michelle, “‘Money Pot’ Spell for the Harvest Season,” Witch on Fire (website), August 2, 2016.

†76 Special coins such as ones you find on the ground, foreign coins, etc. The coins should be found heads up. If they aren’t you need to flip the coin three times until it turns heads up. If the coin fails to land properly then don’t use it or else set it aside for another day after ritually cleaning and then charging it: bury it in the ground for three days and nights, then expose it to the sun and moon for 3 days and nights, then place it in the hollow of a tree for 3 days and nights. Try flipping it again. Repeat if necessary, until its “luck” is assured.

‡77 Florida water is a cologne made with bergamot, neroli, lavender, clove, cinnamon, rose, and orange flower water that you can find at your local botanica.

*78 Orion Foxwood is a Fairy seer. Find him at his website, Orion Foxwood.

*79 Adapted from Patti Wigington, “Make a Love Magic Mojo Bag,” Learn Religions (website), February 4, 2018.

†80 Ideally the cloth should be something red worn by your partner.

*81 Adapted from Karen Stephenson, “Forsythia Syrup Recipe,” Edible Wild Food (website).

*82 Adapted from Amanda Rose, “A Lilac-Infused Butter Cookie,” Fresh Bites Daily (website).

*83 To make lilac sugar, simply place lilac flowers in a jar and layer them with organic cane sugar. Keep the jar in a cool, dark place for about a week, then sift out the flowers. Use the lilac sugar in herbal teas all summer.

*84 Adapted from Amanda Rose, “Simple Lilac-Infused Scones for Your Next Special Brunch,” Fresh Bites Daily (website), March 31, 2015.

*85 Adapted from Craig Claiborne, The New York Times Cookbook (New York: Harper and Row, 1961), 632.

*86 Adapted from Jan Berry, “10 Things to Make with Fresh Mint,” The Nerdy Farm Wife (website).

*87 Adapted from Jan Berry, “10 Things to Make with Fresh Mint,” The Nerdy Farm Wife (website).

*88 Adapted from “Ten Easy Morel Recipes,” Mushroom Appreciation (website).

*89 Adapted from Julia, “Oyster Mushrooms, Garlic, and Green Onions Saute,” Julia’s Album (website), August 30, 2014.

*90 Adapted from Craig Clairborne, The New York Times Cookbook (New York: Harper and Row, 1961), 416–17.

*91 Adapted from Leda Meredith, “Foraging for Redbud’s Flavorful Flowers,” Mother Earth News (website), March 24, 2015.

*92 Adapted from Meagan Francis, “How to Make Rose Oil and Rose Water,” HGTV (website).

*93 Adapted from Meagan Francis, “How to Make Rose Oil and Rose Water,” HGTV (website).

*94 Adapted from Cassie Best, “English Rose Cake,” BBC GoodFood (website).

*95 Adapted from Jeanne Kelley, “Rose Geranium-Scented Berry Jam,” LA Times California Cookbook (website).

*96 Adapted from Kate Payne, “Rose Geranium Syrup,” Edible Austin (website).

*97 Adapted from Teresa O’Connor, “Recipe: May Wine with Sweet Woodruff,” Seasonal Wisdom (website), April 30, 2012.

*98 The dry or wilted herb actually has more flavor and scent than the fresh herb.

*99 Adapted from Elena Szeliga, “Healthy Sweet Woodruff Lemonade,” Happy Kitchen (website), June 19, 2017.

*100 Adapted from Marcy Lautanen-Raleigh, “Sweet Woodruff—Herb of the Week,” Backyard Patch Herbal Blog, May 15, 2013.

*101 Adapted from “Violet Flower Jelly,” Live the Old Way (website).

*102 Adapted from Amy Traynor, “Foraged Cocktails: Wisteria Blossom Syrup + Blueberry Wisteria Whiskey Sour Recipe,” Moody Mixologist (website), June 20, 2018.

*103 Adapted from Amy Traynor, “Foraged Cocktails: Wisteria Blossom Syrup + Blueberry Wisteria Whiskey Sour Recipe,” Moody Mixologist (website), June 20, 2018.

*104 A caudle is a type of yellow porridge. Saffron was sometimes added to heighten the color, in honor of the sun.

*105 Adapted from AnnaW, “Oatmeal Bannock (Scones Part 1),” Baking for Britain (blog), June 9, 2006.

†106 You can also stir ¼ cup of milk into ¾ cup of plain organic yogurt to create 1 cup of a nicely thick buttermilk substitute.

*107 Sherry

†108 Mace

*109 If no living water is available use a cauldron filled with water and pour it out in a natural place outside after the rite.

†110 If no tree is available use a tree branch as a symbolic substitute—Oak is probably the best choice for this.

*111 If you cannot build a fire then use a hearth or a cauldron containing three or nine candles.

†112 If you are alone in the forest or in your home you can set up a simple ritual area with just five stones or five Acorns!

‡113 If no sign of acceptance is forthcoming you may need to make a more significant sacrifice or perform another ritual.

*114 Adapted from Lynn Shore, “Beltane Herbs,” Urban Herbology (blog), April 30, 2011.

*115 Adapted from Pat Crocker, “Mai Bowle” in “Bringing in May: Celtic Recipes for Your Own May Day Feast,” Mother Earth Living (website), May/June 2001.

*116 Adapted from Patti Wigington, “Asparagus and Goat Cheese Quiche” in “Recipes for the Beltane Sabbat,” Learn Religions (website), March 1, 2018.

*117 Adapted from Bridget Haggerty, “Irish Nettle Soup” in “Beltane Bonfires and Nettle Soup,” Irish Culture and Customs (website).

*118 Adapted from Pamela Michael, A Country Harvest (New York: Exeter Books, 1987), 201.

*119 Adapted from Pamela Michael, A Country Harvest (New York: Exeter Books, 1987), 211.

†120 I have also made this soup with chickpeas instead of potato. They seem to pair well with dandelion greens.

*121 Adapted from Pamela Michael, A Country Harvest (New York: Exeter Books, 1987), 118.

*122 Adapted from Gourmet, “Leg of Lamb with Garlic and Rosemary,” Epicurious (website), May 2001.

*123 Adapted from Pamela Michael, A Country Harvest (New York: Exeter Books, 1987), 28.

*124 Danielle Prohom Olson, “Fragrant Linden Blossom Sun Cake: A Magical Midsummer Treat,” Gather Victoria (website).