Imbolc is the ancient Celtic and Gaelic festival marking the turning of the wheel into the start of Spring, celebrating the day of the sun and honouring the Celtic Goddess, Brigid (Brigit, Brighid, Bride, Bridgit, Brídey). Not only is Brigid the Goddess of fire but she is associated with poetry, healing, fertility, the hearth and blacksmithing. She is the triple Goddess however at Imbolc she is in her maiden form. Some symbols attributed to Brigid are: the flame, the serpent, the swan, the snowdrop, sheep and the Brigid cross.
If you live in the Northern Hemisphere Imbolic or Brigid's Day is celebrated on or around February 1st and if you live in the Southern Hemisphere it's celebrate on or around August 1st. Like most festivals, Imbolc has a great feast, known as Brigid Feast, Feast of Light or Feast of Fire, which may include colcannon, dumplings, barmbrack and bannock. Foods that are symbolic of Imbolc are milk, butter, eggs, honey, ginger and blackberries they represent health, healing and prosperity. The herbs and flowers that are associated with Imboc are lavender, rosemary, sage, heather, angelica and violets and as well as the Rowan and willow trees.
Imbolc is a time when the sun begins to shine stronger upon the earth; preparing us for growth, new life and new beginnings in the months ahead. It is the half way point between Winter Solstice and Spring Equinox and there are many things you may do to honour Brigid and Imbolc such as... weather permitting of course... start to plant your garden, connect with nature, burn a candle, mediate, craft a Brigid cross and bake or cook foods that mark the occasion.
An easy recipe is this, Imbolc Ritual Cake...
Imbolc Ritual Cake
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makes 8 servings
1 3/4 cups unbleached all purpose flour
1 teaspoon baking soda
3/4 cup sugar
1/2 teaspoon salt
2 tablespoons poppy seeds
1 tablespoon grated lemon peel
1/4 cup light olive oil
3/4 cup water
2 tablespoons lemon juice
1 teaspoon lavender extract
icing sugar, for decorating
lavender buds, for decorating
lemon slice, for decorating
Preheat oven to 350ºF. Grease and flour and square baking tin and line with baking parchment paper.
In a large bowl mix together the flour, baking soda, sugar, salt, poppy seeds and grated lemon rind. Make a well in the centre of the dry ingredients and add the oil, water, lemon juice and lavender extract and stir to combine. Pour the batter into the prepared baking tin.
Bake for 30 to 40 minutes or until a toothpick inserted in the centre comes out clean and the top is golden brown. Cool on a wire rack. Remove from pan and decorate by sifting icing sugar over the top and sprinkle with edible lavender buds and place a full slice of lemon in the centre, before serving.
