August 14th, 2015

On Monday, my good friend Raincloud gave me a packet of hyssop after she had bought quite a bit of it. I always find it both prudent and interesting to research the history and use of magickal tools, so here's a bit of information on this versatile herb.

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Hyssopus officianalis, or hyssop, is an herbaceous plant with antiseptic, cough-suppressing, and sinus-clearing properties. Native to southern Europe and the Middle East, this colorful shrub can grow from one to two feet in height. In the summer, shrubs produce pink, blue, or rarely white flowers. It is drought-resistant, and tolerant of poor soil.

Magickally, hyssop is most commonly used for purification. Part of this may be attributed to one translation of the Bible, from verse 7 of Psalm 51 - "Thou shalt purge me with hyssop, and I shall be clean" - though some research indicates that the plant in question may actually be a different herb entirely. That aside, historical use of hyssop as a tool of purification exists elsewhere. In ancient Egypt, hyssop was consumed with bread to purify it and render it suitable for the priests' austere diets. 

Hyssop is commonly used in cooking as an aromatic, although its strong flavor means it is usually used sparingly. More commonly, beekeepers will use it to flavor their honey. 

The medicinal properties of hyssop are many, particularly for those with sinus infections and similar conditions. That being said, caution should be exercised, as a high concentration can trigger epileptic reactions. Oil of hyssop should not be given to children, as even low doses can cause convulsions. 

An herbal infusion is easily made by pouring a boiling cup of water over two tablespoons of the dried herb, and allowing it to sit overnight before straining. Such an infusion could be added to a humidifier, or put in a spray bottle and used in place of incense. 

Lammas Bread and Protection Spell

Lammas is celebratory of the first harvest of the year, which more often than not largely involves gathering up the grain: maize, wheat, barley, etc. It should come as no surprise, therefore, that baking bread with this freshly-harvested grain is a typical activity of the Lammas season. Hundreds of years ago, the first loaf to be baked was broken into pieces and crumbled into the corners of the granary, or other grain-storage facility. This was intended to protect the grain against pests, spoilage, and other forms of damage. An adapted version of this Anglo-Saxon charm is a great way to involve the whole family in the Lammas ritual - even young children can help measure the ingredients for the bread (not to mention all the help with crumbling the bread later!).

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Ingredients:

• 2 cups whole wheat flour
• 2 cups bread flour (have some extra on hand)
• 1/4 cup sesame seeds (toasted)
• 2 tbsp active dry yeast
• 2 1/2 tsp salt
• 2 cups "scalded" milk (heated to almost boiling)
• 3 tbsp smooth peanut butter
• 3 tbsp honey
• 1 tbsp vegetable oil

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Directions:

In a large bowl, mix the dry ingredients. Add the peanut butter and honey to the hot milk and stir until combined. Allow liquid to cool to 115 °F, then stir into flour mixture. Knead gently for 15 minutes, adding some of that extra bread flour until a smooth, elastic dough is achieved. Lightly wipe with vegetable oil, cover with a damp towel or plastic wrap, and allow to rise in a warm spot until dough size has doubled. This step may take several hours, so be patient. Then, punch down the dough (gently, again - food doesn't respond well to violence). Shape into two loaves, and let rise again until doubled. Bake at 375 °F until golden brown and delicious.

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Protection Spell:

Once cooled, take one of the loaves and break into quarters. Step outside the home, and, beginning at the North or Northeastern corner of the building, set down one of the bread pieces. Recite a blessing of protection. A simple version is:
I call on the spirits
Of north, and south, east and west
Protect this place
Use your creativity. Leave the bread for the local wildlife, and continue around the house, repeating the procedure at the four corners of the property. Then enjoy the other loaf!

Extras:

While I am certainly no expert on the subject, bread can be baked in a vast variety of designs and shapes. If one appeals to you in particular, and especially if it reflects a theme of Lammas, go for it! The bread can also be baked in a wreath shape. Holes are cut in the bread, and candles can be inserted. Consider using 12 candles, for the wheel of the year. They don't have to be large; even tea lights in a sturdy glass container will do nicely. Or, just leave the bread in traditional loaves. It's your call.

Recipe/spell from here.

October 22th, 2011

As I mentioned yesterday, Mom got a CD of Halloween music, one song of which was about Samhain. It talked of Soul Cakes, an old Pagan snack made and offered on Samhain Eve. Curious, I did a bit of research and found a website (URL at the bottom of the post) that tells both the history of and a recipe for Soul Cakes.

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By the 8th century, Soul Cakes were sunny yellow cakes rather like a cross between donuts and cookies. Some were simply plain, others marked with symbols (pentagrams, runes, crosses, and the like). On the night of Samhain, they were given to beggars and mummers, the first trick-or-treaters. Others were offered to the ghosts of the dead, who wandered the earth this one night of the year. The site's recipe is as follows:

Makes 12 to 15 2-inch soul cakes

For the Cookies:

2 cups all-purpose flour

1/2 teaspoon nutmeg, ground fresh if possible

1/2 teaspoon cinnamon, ground fresh if possible

1/2 teaspoon salt

Generous pinch of saffron*

1/2 cup milk

1 stick (8 tablespoons) unsalted butter, softened

1/2 cup sugar

2 egg yolks

1/2 cup currants (optional)**

For the Glaze:

1 egg yolk, beaten

To Bake:

Preheat oven to 400 degrees.

Combine the flour, the nutmeg, cinnamon and salt in a small bowl. Mix well with a fork.

Crumble the saffron threads into a small saucepan and heat over low heat just until they become aromatic, taking care not to burn them. Add the milk and heat just until hot to the touch. The milk will have turned a bright yellow. Remove from heat.

Cream the butter and sugar together in a medium bowl with a wooden spoon (or use an electric mixer with the paddle attachment). Add the egg yolks and blend in thoroughly with the back of the spoon. Add the spiced flour and combine as thoroughly as possible; the mixture will be dry and crumbly.

One tablespoon at a time, begin adding in the warm saffron milk, blending vigorously with the spoon. When you have a soft dough, stop adding milk; you probably won't need the entire half-cup.

Turn the dough out onto a floured counter and knead gently, with floured hands, until the dough is uniform. Roll out gently to a thickness of 1/2 inch. Using a floured 2-inch round cookie or biscuit cutter, cut out as many rounds as you can and set on an ungreased baking sheet. You can gather and re-roll the scraps, gently.

Decorate the soul cakes with currants and then brush liberally with the beaten egg yolk. Bake for 15 minutes, until just golden and shiny. Serve warm, with cold pumpkin juice.

If desired, one could etch designs into the dough before brushing with the egg.

*Saffron is an amazing spice, and is great to use if you have it. However, it can be really pricey, so if you don't want to spend a ton of money on your Soul Cakes, the saffron could be replaced with yellow food coloring.
**One could also use dried cranberries, blueberries, raisins, etc.

http://www.npr.org/templates/story/story.php?storyId=15536354