Litha/Summer Solstice or Midsummer, June 19th to June 23rd, celebrates the beginning of summer and marks the longest day and the shortest night of the year. As sunlight reaches its peak; it is also the moment when the power of the sun begins to wane. The days begin to grow shorter and the nights grow longer. It is a return to dark. On midsummer the veil between worlds becomes thin making it an optimal time for divination. With the separation of light and dark, both are necessary and signify growth and expansion (light) and withdrawal and rest (dark).
Nature is also at its peak. Crops are growing, the earth has warmed up and everything outdoors is alive, green and bursting with colour and fragrance. Butterflies are fluttering, bees are buzzing and robins are full of song. It's a time to get back and reconnect with nature. Honour and reflect the power of the sun and celebrate abundance, renewal, life, fertility and the beauty of nature. Summer is the time for bees, butterflies, robins, wrens and all Summer birds, horses and cattle.
Colours associated with Litha are red, orange, yellow, green, blue and purple. Along with sunflowers and a multitude of other flowers; oak, rowan, pine, fir and elder trees are also associated with this turn of the wheel. Using herbs such as basil, lavender, chamomile, rosemary, and mint are encouraged and gathering them on this day is said to be most powerful. Foods to honour Litha are, sun coloured foods, lemons, honey, seasonal fruits and vegetables, mead, pumpernickel bread, and grilled foods, as fire is the symbol to celebrate the power of the sun.
Things you can do to celebrate Litha/Summer Solstice are: reconnect with nature... go for long walks and hikes, listen to birds, tend to your garden, celebrate family and those that are close to you, safely create a bonfire and reflect on the year so far and think about plans for the upcoming months, stay up on Midsummer's Eve and watch the sunrise, dance, light sun coloured candles and cook or bake something to honour the sun. Think nurture, nature and love!
This biscotti recipe is perfect to celebrate Litha not only because biscotti itself is twice baked but rather using seasonal ingredients such as lemon and lavender for a heighten summery taste.
Lemon, Lavender, Almond Biscotti
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makes approximately 3 dozen
3 eggs
1/2 cup (125ml) light olive oil
1 cup (250ml) caster sugar
2 1/4 cups (5550ml) all purpose flour
2 teaspoons (10 ml) baking powder
1 to 2 tablespoons dried lavender buds
1/2 cup (125ml) chopped almonds
grated zest of 1 lemon
Preheat the oven to 350ºF (180ºC). Grease and flour a cookie sheet or simply line a cookie sheet with baking parchment.
In a large bowl, beat the eggs with the oil; add the sugar and continue beating for about 5 minutes, until the mixture is thick and pale.
In another bowl, sift the flour with the baking powder. Add the dried lavender buds, chopped almonds and lemon zest. Stir to combine. Add the flour mixture to the egg mixture and mix using a wooden spoon.
Shape the dough into 2 logs, about 3 x 10 inches (7.5 x 25 cm). Arrange on the prepared cookie sheet. Using a wet spatula or knife to flatten the top and smooth the sides of the formed logs.
Bake 25 to 30 minutes until golden. Remove from oven and lower the ovens temperature to 300ºF (150ºC). Let the logs to cool on the cookie sheet for about 10 minutes. Cut into 1/2 inch (1cm) slices using a serrated knife.
Arrange slices flat on the cookie sheet and bake for 10 to 15 minutes longer, until the surface is dry and crisp. Transfer biscotti to wire racks and let cool. Store in an airtight container.
Wishing everyone a lovely Litha/Summer Solstice/Midsummer celebration! - JD