October 2018 – A Moment in Thyme

Herbs of Samhain

Fall is in its full glory. Frosty mornings, crisp evenings, leaves in all shades of burgundy, brown, yellow, and green. Final harvests of pumpkins, apples, gourds, and herbs are gathered for the winter stores. The colder days bring on the hot soups, stews, and the smell of baking bread and memories, always the memories. Families gather together to reconnect with each other and to honor the ancestors that came before.

Some of my favorites herbs to incorporate in the food and drink of the season are Rosemary, Sage, Allspice, Pine, Elder, Cinnamon, Ginger, Clove, Nutmeg. Mugwort can always be found on my ancestor altar as well as in wreaths and swags. Other altar additions are mini pumpkins, pumpkin seeds, Rosemary, Sage, Thyme, Pine boughs, cones, Oak leaves, and Macintosh apples.

As we remember those who came before us, Samhain is a wonderful time to remember that we are all connected, death is a part of life as life also springs from death.

Lessons From the Trees

A Moment in Thyme — Lessons from the trees

It is finally Fall here in the Northern hemisphere. Gone is the fast paced growth of Spring and Summer. We are down to the final days of harvesting, and putting away for Winter. The air is crisp,and cool as we enter the time of the trees. The trees are mostly ignored during the fast paced bustle of the gardening season, though we may occasionally appreciate them for their shade on a hot day, or a temporary refuge from a quick summer rain. Now their color changes bring them front and center in all their glory. The leaves are starting to drop, the sap is slowing, but the trees are still very much alive. Their songs are heard in the slightest rustle and creak of their branches, their energy low, constant and nurturing like a mother’s heartbeat felt from the womb.

As the days and nights grow cooler they shed what no longer serves them, as we should also do. It is a time of inward reflection, and preparation for a new seasons growth. A time of dreaming and scheming as my grandmother would say.

Make time for self care by taking a walk through the woods. You may want to bring a small journal or notebook with you. Clear your mind and focus on your senses. What do you see, smell, hear, taste? Find a tree that speaks to you and sit with it for awhile. Jot down any thoughts, and images that come to mind.

Now think about the things that no longer serve you. Before you start your journey home find a nearby leaf, write on the leaf anything you want to let go of. Crumple up the leaf, scatter it in the woods and leave it with the trees.

Pumpkin Magick

We see them everywhere this time of year, in all shapes, colors, and sizes, it’s Pumpkin season! Pumpkins are rich in vitamins, minerals, and antioxidents, not to mention many varieties are just plain tasty. Easy to grow, cook, can, and store, pumpkins are a favorite of homesteaders everywhere. Roasted pumpkin, soup, breads, pies, the list goes on, even the seeds are a tasty snack when baked. Fun fact, many of the store-bought tins of “pumpkin” contain very little if any real pumpkin, they are usually a mixture of other winter squashes.

Symbolizing the Full Harvest Moon, prosperity, fertility, abundance, and protection, the seeds can be used in any manner of spell work with these intentions. Cleaned out pumpkins make the perfect vessels for candle workings as evidenced by the magical Jack O Lantern, faces carved into pumpkins to keep the spirits away. The jack o’ lantern originates in Ireland though the Irish didn’t use pumpkins. Ancient Celts carved Turnips, Rutabagas, and other large root vegetables to ward off evil spirits. Pumpkins did not exist in Ireland at that time.

The next time you want to bless your friends and family with love, and prosperity bake them a pumpkin pie!

Pumpkin Pie

1 15 oz can pumpkin puree

¾ c evaporated milk

½ c brown sugar

1 tsp cinnamon

½ tsp salt

½ tsp ginger

¼ tsp cloves

2 large eggs

Unbaked 9” pie crust

Preheat oven to 425. Mix sugar and spices in a small bowl. Beat eggs in a large bowl then add pumpkin, spice mix and evaporated milk. Pour into pie shell and bake for 15 minutes. Reduce temp to 350 and bake an additional 50 minutes.