Herbs and Oils for Candlemas
~ Honoring Brigid at Imbolc ~
Candlemas, also known as Imbolc, is celebrated on, or around, the 2nd of February. I will go further into the traditions and history behind the Imbolc in another post. This one, I would like to dedicate to discussing herbs, resins, and oils that are associated with Imbolc.
Both my Candlemas Incense & Anointing Oil are created with the intention of Honoring Brigid at Imbolc, Welcoming the coming of Spring, the Renewal and Awakening of the land, the blossoming of beautiful spring flowers, recognizing the hard work of Smith crafting and the warmth of the forge, and the lengthening of days as the sun returns. They are also great for Spring Cleaning.
Herbs that are commonly associated with Candlemas and Imbolc are:
All Spring Flowers, Chamomile, Dragon’s Blood, Frankincense, High John Root, Hops Flowers, Red Clover Blossoms, Rosemary Leaves, Red Sandalwood, White Oak Bark, and Witch Hazel.
Oils that are commonly associated with Candlemas and Imbolc are:
Chamomile, Frankincense, Rosemary, Sandalwood, and most other floral scents.
As always, there are many other associations as they vary path to path. These are the ones that I am drawn to work with. I hope that they help to lead you to find the ones that work best for you.
Growing those Spiritual Seeds at Imbolc
Two videos that you may enjoy about the Herbs and Oils for Imbolc and the Energy of Imbolc
Today’s video will help you to understand what herbs and oils are typically used for Candlemas, Imbolc, celebrating Brigid, and spring cleaning.
How to make your own anointing oil and why you would use anointing oils or offering herbs in a ritual or just to change the energies of your space or yourself.
It is definitely time to use the energies of Imbolc to plant seeds and grow! Our next Sabbat, in the Wheel of the Year, is approaching on February 2nd. Many holidays will be celebrated around the world… We will focus on the energies of Imbolc, often called Candlemas.
Imbolc is the time to celebrate the first stirrings on new life and the growing energies of Mother Earth!
What is it that you are trying to grow in your life?
My Favorite Imbolc Recipe
Brede’s Braid Bread
Candlemas – Feast of Flames
by Amber K & Azrael Arynn K
In large bowl, combine
2 ¼ cups white flour
1 tablespoon salt
2 tablespoons sugar
2 packages dry yeast
Add, and beat by hand or in mixer for 2 minutes, until all ingredients are combined
¼ cup butter, softened or melted
2 eggs, slightly beaten
2 ¼ cups very warm, not hot, water (120-130 degrees Fahrenheit)
1 cup white flour
Beat at high speed for 2 minutes (or if making by hand, knead it more later). Divide equally into three bowls. (This is most accurately done by weight with a kitchen scale, but by eye and intuition works, too.)
In first bowl add and beat in
2 tablespoons molasses
1 ¼ cups whole wheat flour
In second bowl add, beat in
1 ¼ cups yellow cornmeal
In third bowl add, beat in
1 ¼ cups white flour
Knead each batter on slightly floured board (use whole wheat flour, cornmeal, or white flour on board), about 5 minutes if you’ve been beating the dough in a mixer, about 10 minutes if you’ve been mixing by hand. Dough should be smooth and elastic, bouncing back when poked. Grease all three bowls, place doughs in them, cover with damp cloths, and let rise in warm place (oven with pilot light works well) until doubled, about an hour. Punch down. On lightly floured board, divide each dough in half, roll each half into a rope about 15 inches long. Braid together a white, a corn, and a whole wheat rope. (It’s easiest if you start in the middle, go to one end, and turn the braid around to finish the other end.) Tuck ends under, and repeat with the three remaining ropes. Place in greased 9 by 4-inch loaf pans. Cover with damp cloth over waxed paper, let rise again until doubled, about an hour.
Heat oven to 350 degrees. Bake 25-30 minutes, until cornmeal braid is light brown on the top.
2 tablespoons melted butter
Return to oven for 10 more minutes. Loaf should sound hollow when tapped. Remove from oven, remove from pans onto wire racks, cover with damp cloth and let cool at least half an hour before cutting (I know, the waiting is agony).
Serve with lots of butter. Excellent toasted the next morning if there’s any left, serve with butter and apple butter or jam. Makes 2 loaves. Double the recipe and you might have some left for tomorrow! Variation: make entire batch one grain. Our favourite is all cornmeal, and is superb toasted!
Sending you Many Blessings, as you walk upon your path.