The Sabbats: Ostara
Ostara (pronounced "O-STAR-ah") is one of the Lesser Wiccan Sabbats
and is celebrated on the Spring Equinox, most often March 21st, but varies somewhat
from the 20th to the 23rd. The variance, as with all Solar festivals, is due
to the differences between the actual astronomical event and our calendar, so
be sure to check the calendar each year.
Other names this Sabbat is also called by are the Vernal Equinox or the Spring
Equinox, Oestara, Eostre's Day, Rite of Eostre, Equinozio della Primavera (Aridian
Strega), Alban Eiber (Caledonii Tradition or the Druids), Bacchanalia, Festival
of the Trees, and Lady Day. Christians celebrate their holiday - Easter - near
this same time and it is based on basically the same principles as ours in the
Old Religion. Easter is actually determined in a very Pagan manner... it is
always the first Sunday after the first Full Moon after the Spring Equinox.
This Sabbat is a time to celebrate the arrival of Spring, when light and darkness
are in balance but the light is growing stronger. The forces of masculine energy
and feminine energy are also in balance and this day paves the way for the coming
lushness of Summer. Ostara is a time for the celebration of fertility and balance,
a time when all elements within and without us are brought into harmony. A time
of new life and rebirth, as well as the end of Winter.
Symbols of Ostara
Symbols used to represent Ostara include the egg (for fertility and eproduction)
and the hare (for rebirth and resurrection), the New Moon, butterflies and cocoons.
Symbolically, many Pagans choose to represent Ostara by the planting of seeds,
potted plants, ringing bells, lighting new fires at sunrise, either in the fireplace
(if the weather us still cold enough), in the cauldron, or light a balefire
(if outdoors). I always give myself a gift of a newly potted plant or take a
seed and plant it within my cast Circle. Ritually, a fire may be lit in the
cauldron during (not before) the rite itself. You may want to decorate your
altar with a colorful bouquet of Spring wildflowers. Other traditional activities
include working on magickal gardens and practicing all forms of herbal work
--- magickal, artistic, medicinal, culinary, and cosmetic.
Activities for Ostara
Here is a traditional Vernal Equinox pastime according to Scott Cunningham:
go to a field and randomly collect wildflowers. Thank the flowers for their
sacrifice before picking them and it is also best to leave an offering to the
plant and/or the Earth for taking the flowers, such as some milk and honey,
a small crystal or even a coin. Or, buy some from a florist, taking one or two
of those that appeal to you. Then bring them home and divine their magickal
meanings by the use of books, your own intuition, a pendulum or by other means.
The flowers you've chosen reveal your inner thoughts and emotions. A particular
suggestion from Scott Cunningham that I really enjoy each year is to do the
following... at this time in the turn of the Wheel of the Year, when all things
are green and renewed life is all around us, it is a very good idea to plan
a walk (or a ride) through gardens, a park, woodlands, forest and other green
places. This is not simply for exercise, and you should be on no other mission.
It isn't even just an appreciation of Nature. You should make your walk celebratory,
a ritual for Nature itself. Other Pagan activities may include the planting
of your herb and/or vegetable garden.
Another very popular Ostara activity is decorating and coloring or dying hard-boiled
eggs - or other eggs such as wooden or paper mache (I call them "Ostara
Eggs"), and drawing Pagan and magickal symbols on the colored eggs. You
could then choose to either keep the eggs, bury them in the Earth or cast them
into a fire as offerings to the Goddess - the choice is yours. If I use hard-
boiled eggs, I usually bury them in the Earth when the ritual is over, but -
alternately - here is my personal choice... I usually make my eggs from the
paper mache ones (the cost factor comes into play here, they are a LOT cheaper
than the wooden ones, but the wooden ones are much smoother). I buy them at
the local craft store (such as Hobby Lobby). These eggs can be reused next year
and you can even add new ones to the old, if you like. The first thing I do
is paint them each a different color - whatever shade strikes me - whether it
be dull, bright, pastel, or primary. Then I use gold and silver paint pens to
draw Pagan designs and magickal symbols all over them. You may opt to use other
color combinations. It is entirely up to your personal choice. I have one egg
that is totally covered with interconnected triangles (Triple Goddess), a couple
with pentagrams and God and Goddess symbols, some with words written in Theban
script, etc. Just let your imagination take you there - it's a lot of fun!
Deities
Appropriate Deities for Ostara include all Youthful and Virile Gods and Goddesses,
Sun Gods, Mother Goddesses, Love Goddesses, Moon Gods and Goddesses, and all
Fertility Deities. Some Ostara Deities to mention by name here include Persephone,
Blodeuwedd, Eostre, Aphrodite, Athena, Cybele, Gaia, Hera, Isis, Ishtar, Minerva,Venus,
Robin of the Woods, the Green Man, Cernunnos, Lord of the Greenwood, The Dagda,
Attis, The Great Horned God, Mithras, Odin, Thoth, Osiris, and Pan.
Magick
Key actions to keep in mind during this time in the Wheel of the Year include
openings and new beginnings. Spellwork for improving communication and group
interaction are recommended, as well as fertility and abundance. Ostara is a
good time to start putting those plans and preparations you made at Imbolc into
action. Start working towards physically manifesting your plans now. The most
common colors associated with Ostara are lemon yellow, pale green and pale pink.
However, also appropriate colors include grass green, all pastels, Robin's egg
blue, violet, and white. Stones to use during the Ostara celebration include
aquamarine, rose quartz, and moonstone. Animals associated with Ostara are rabbits
and snakes. Mythical beasts associated with Ostara include unicorns, merpeople,
and pegasus. Plants and herbs associated with Ostara are crocus flowers, daffodils,
jasmine, Irish moss, snowdrops, and ginger. For Ostara incense, you could make
a blend from any of the following scents or simply choose one... jasmine, frankincense,
myrrh, dragon's blood, cinnamon, nutmeg, aloes wood, benzoin, musk, African
violet, sage, strawberry, lotus, violet flowers, orange peel, or rose petals.
Food
Foods in tune with this day (linking your meals with the seasons is a fine
way of attuning with Nature) include eggs, egg salad, hard-boiled eggs, honey
cakes, first fruits of the season, fish, cakes, biscuits, cheeses, honey and
ham. You may also include foods made of seeds, such as sunflower, pumpkin and
sesame seeds, as well as pine nuts. Sprouts are equally appropriate, as are
leafy, green vegetables. Flower dishes such as stuffed nasturtiums or carnation
cupcakes also find their place here. (Find a book of flower cooking or simply
make spice cupcakes. Ice with pink frosting and place a fresh carnation petal
on each cupcake. Stuff nasturtium blossoms with a mixture made of cream cheese,
chopped nuts, chives and watercress.) Appropriate Ostara meat dishes often contain
fish or ham.
© StormWing
Recipes
Italian Lentil Soup
2 lbs. Lentils
8 C. Water, to start
1 Onion, thinly sliced
4 stalks Celery, thinly sliced
4 cloves Garlic, smashed and minced
2 Carrots, grated
1 C. sliced Cremini Mushrooms
1 8 oz. Can Tomato Sauce
2 C. seeded and diced Roma Tomatoes
or
1 Can diced Tomatoes
2 T. fresh Basil, minced
1 t. dried Tansy
Salt and Pepper to taste
- In large soup kettle cook lentils in 8 C. water on medium high heat. When
it starts to boil lower heat to medium and cover. Simmer for 15 minutes.
- Add celery, onion, garlic and carrots. Stir well and simmer uncovered for
another 15 minutes.
- As the lentils cook the soup will start to thicken. Continue cooking for
another 30 minutes, checking every now and again to make sure there is enough
liquid. Add a cup of liquid at a time if it is needed. Stir to prevent sticking.
- When the soup has a thick, porridge consistency, add mushrooms, tomato
sauce, basil, and tansy. Cook for another 20 minutes.
- Add tomatoes, salt and pepper to taste and serve with hot bread.
Herb Stuffed Eggs
You can add stuffed eggs to the groaning board or serve a custard for dessert.
I always figure two eggs per person when preparing stuffed eggs. If you’ve
got colored eggs from your egg hunt, stuffed eggs are an excellent way to use
them. Any extras can be tucked into a lunch box for the bread winner in the
family or served at dinner the following night.
2 Eggs per person served
1 t. Mayonnaise per egg
(use your judgment)
2 t. Deli or Dijon mustard
1 clove Garlic, smashed and minced
1 t. minced parsley
½ t. dried Dill Weed
Salt and Pepper to taste
Paprika to garnish
- Hard boil the eggs, remove from heat, and run under cold water to cool.
- Peel hard boiled eggs and cut lengthwise. Remove yolk and set aside.
- Crumble the yolks and add all of the ingredients except the paprika. Mix
well. Yolk mixture should be thick and smooth.
- Refill the egg white shells with the yolk mixture. You should over fill
the shell so it mounds.
- If you want to be fancy, use a pastry bag for the yolk mixture when filling
the shells.
- Arrange stuffed eggs on a platter. You can garnish the platter with sprigs
of parsley.
- Sprinkle stuffed eggs with paprika to provide a colorful garnish. Refrigerate
until ready to serve.
Ginger Custard
3 T. Brown Sugar
3/4 t. finely grated fresh Ginger
3 Eggs, lightly beaten
2 ½ C. Milk
1/3 C. Granulated Sugar
1 t. pure Vanilla Extract
1/4 t. Cinnamon
1/4 t. Salt
1/4 t. Nutmeg
- Preheat oven to 350 F.
- Mix brown sugar with ginger and divide evenly.
- Place in the bottoms of 6 buttered custard cups or ramekins.
- In medium mixing bowl, blend eggs with milk, sugar, vanilla and seasonings.
- Pour evenly into prepared custard cups.
- Place cups in a large sheet cake pan. Fill with hot water to halfway up
the sides of cups (this is called a hot water bath or bain-marie).
- Bake at 350 F. oven for 35 to 40 minutes, or until knife inserted near
edge comes out clean.
- Remove cups from water bath. Run knife around edges to loosen.
- Place serving plate over top of cup and carefully invert custard onto plate.
Serve warm or cover, chill and serve cold.
Mint Tea Cakes
4 C. Flour
6 Eggs, beaten
1½ C. Granulated Sugar
Crumbled, dried Mint leaves or 1/8 t. Mint flavoring
1 Quart Milk
2/3 C. softened Butter
Glaze:
½ C. Powdered Sugar
2 T. Milk
- Preheat oven to 350 F.
- Cream butter and sugar together until light.
- Beat eggs until very light. Add to butter and sugar mixture.
- Add mint flavoring - taste. Do you want the mint flavoring stronger?
- Add milk and mix well.
- Add flour and mix well.
- Pour into mini-muffin tins to fill each cup to halfway. Bake for approximately
10 minutes.
- Allow to cool completely. Remove from muffin tin.
- Leave tea cakes "upside down" and drizzle with glaze. Garnish
with candied violets.
Gaia’s Rose Hip Wine
3 lbs. Rose Hips
3 lbs. Granulated Sugar
1 gallon Boiling Water
- In the autumn, gather your rose hips and use them fresh for this recipe.
- Wash rose hips thoroughly and cut them in half.
- Place them in large porcelain or plastic bowl (no metal please) and pour
boiling water over them.
- Stir well with wooden spoon.
- Cover bowl and leave for two weeks, stirring occasionally.
- Strain off liquid into another bowl and add three pounds of sugar to the
liquid. Stir until dissolved.
- Cover bowl and leave for 5 days, stirring daily.
- Pour into sterile bottles and cork loosely.
- Store in a cool, dark place. Remove corks weekly and replace loosely to
allow fermentation gases to escape.
- Push corks when wine has finished fermenting.
- Dip corked bottle head in paraffin to create a seal. Use warm candle wax
if you want to provide color to identify the brewing or the wine. Mark the
bottle with the date.
- Store bottles below 75 F. on their sides.
- The wine should age for 6 months, minimum, to allow it to mellow.
Note: Sterilize the bottles by immersing them in hot water in a large kettle,
then bring the water to a boil for several minutes before removing them with
tongs. Check the rubber ring for wear before using the bottle. Any obvious wear
should eliminate the bottle from use. Set the caps while allowing the wine to
ferment and tighten the wire when the fermentation process is finished. The
paraffin should be thick and cooled when dipping the top of the bottle to seal.
Immerse for several seconds. Do this two or three times to each bottle for a
proper seal.
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