Date: March 20 - 23
Other Names: Spring Equinox, Lady Day, Alban Eiler (Druidic)
Pronunciations: uh-star-uh, oh-star-uh
As Spring reaches its midpoint, night and day stand in perfect balance, with light on the increase. The young Sun God now celebrates a hierogamy (sacred marriage) with the young Maiden Goddess, who conceives. In nine months, she will again become the Great Mother. It is a time of great fertility, new growth, and newborn animals.
The next full moon (a time of increased births) is called the Ostara and is sacred to Eostre the Saxon Lunar Goddess of fertility (from whence we get the word estrogen, whose two symbols were the egg and the rabbit.
The Christian religion adopted these emblems for Easter which is celebrated on the first Sunday after the first full moon following the vernal equinox. The theme of the conception of the Goddess was adapted as the Feast of the Annunciation, occurring on the alternative fixed calendar date of March 25 Old Lady Day, the earlier date of the equinox. Lady Day may also refer to other goddesses (such as Venus and Aphrodite), many of whom have festivals celebrated at this time.
Herbs: Daffodil, Jonquils, Woodruff, Violet, Gorse, Olive, Peony, Iris, Narcissus and all spring flowers
Traditional Foods: Leafy green vegetables, Dairy foods, Nuts such as Pumpkin, Sunflower and Pine. Flower Dishes and Sprouts
Incense: Jasmine, Rose, Strawberry, Floral of any type
Poppy Seed Cheese Bread
- 1 cup shredded cheese
- 1 cup biscuit mix
- 1/2 cup milk
- 1 egg
- 1/4 cup chopped onions
- 1 tbsp. poppy seeds
Combine half of the cheese and all biscut mix in a bowl. Add milk and stir until moistened pat dough. Combine remaining cheese, egg and onion and spread over biscuit dough. Sprinkle with poppy seeds and bake at 425 for 15 to 20 minutes.
- 1 tbsp. raspberry vinegar
- 1 tbsp. minced shallot
- 1/2 tsp. dijon mustard
- fresh ground black pepper
- 1 1/2 tsp. chicken stock, vegetable for vegetarians
- 1 1/2 tsp. virgin olive oil
- 1/2 lb mixed greens
- 1/4 cup wild strawberries (optional)
Combine vinegar, shallot, mustard and some pepper in a small bowl. Let stand 5 minutes. Whisk in stock then oil. Toss greens with dressings, top with violets and strawberries and serve immediately.