Hekate Devotion: Spring Equinox

The Spring Equinox also known as Ostara or the Vernal Equinox is the day which symbolically marks the first day of spring.  The day and night are of equal length and from this point onwards the days get longer as we head towards Beltane.  The Spring Equinox happens when the sun crosses the celestial equator moving – south in the southern hemisphere and north in the northern hemisphere, which causes the days to lengthen and the temperatures to go up.  Vernal itself means fresh or new like the spring and this time officially marks the time of spring. Ostara is derived from the German goddess Eostre who represents new beginnings in conjunction with spring.

This year in the Southern Hemisphere calendar it falls on Thursday the 23rdst of September at 5.20am. Gods such as Ostara/Eostre, The Green Man, Mother Earth/Gaia, Hekate, Persephone, Demeter, Osiris, Geb, Ver, Flora, Freya, Brigid, Jarylo/Yarylo/Iarilo/Gerovit, Eiar, Ba Jia Jiang, Ashanti, Saraswati, Cybele and Morityema all can be honoured during this time of year.

I have celebrated Spring with groups of people in various magickal settings and the one thing which I found linked them, was the coming together to celebrate the flourishing of the land.  Something which I have experienced often during this festival day is the acknowledgement of the bounty of the earth. 

One of the fondest memories I have during this time of year is celebrating the Spring Equinox through colouring eggs.  It’s something I learned from my mother who would prepare them for Greek Orthodox easter.  When I started observing the Spring Equinox I would make them in September to correlate with the southern hemisphere and would make them exactly like my mother did.  I did this by taking chicken eggs which had been wrapped in panty hose, keeping leaves or flowers in place to make a stencil of them appear on the eggs and using red Greek egg dye and vinegar to boil them. When they had cooled I would buff them with some olive oil to give them a nice shine.  Soon after my first few attempts I started to make eggs in elemental colours for the elemental quarters.  

In my coven and magickal groups thereafter we would occasionally make painted eggs which had been blown out from raw eggs and could be used as magickal symbols of spring.  We would also occasionally make floral or herbal wreaths to adorn ourselves with. 

As an avid herbalist during this time of year I notice that my garden is coming to life.  Plants, herbs and trees which have been dormant over the fallow period of the winter are blossoming, new shoots are being birthed or are regenerating. I like to acknowledge and thank my garden and the Devas of the land and its blessings by leaving herbs, trees or plants, offerings especially those who are decades old or have personal significance.  Such as a fennel plant which was planted by my mother and which is now decades old, plum trees which were part of the original farm which existed way before houses were built in the area, an aloe vera plant which was gifted to me by a coven sister in our youth, succulents gifted by an old friend who is no longer living in the country, a lemon/lime tree which my father created and planted which had stopped fruiting until recent years and a lemon tree I planted which was dying and which has regenerated recently.  Of course I adore and respect all the trees, plants and herbs I haven’t mentioned especially since they bring in local birds, insects and bugs which help pollinate and sustain them due to my garden being biodynamic.

During this time of year I also tend to cook a lot especially with the locally sourced organic produce available and gift items such as bread and biscuits to loved ones.  I also tend to food craft for my patrons (specifically Hekate, A’set and Sekhmet) which I then offer upon their shrines and altars during their devotionals.  

I personally feel that Hekate resonates with this time of the year.  Persephone has come back to her mother Demeter with the guidance and aid of Hekate, after being trapped with Hades during the dark part of the year when the earth lay dormant.  The earth is waking up due to Demeter’s great joy in being reunited with her daughter Persephone.  What this signifies from my perspective is that Hekate can be the enabling force for us to come out of and move on from of the dark and fallow experiences we have endured.  Now we can move onto new beginnings, opportunities and illuminate that which we should focus on to bring the blessings we want and need in our lives. 

Hekate can be a guiding force for change and movement.  Hekate can help us tap into the potential of this time as she lights up way which allows us to take a more beneficial path on the crossroads we might find ourselves at.  She encourages us to take the first step towards renewal and rebirth and the promise of new beginnings.  Hekate encourages us to engage in this movement onwards and upwards and use it for the power it contains – the promise of shedding the old and embracing the new and the power (internal and external) it contains.

I personally like to honour Hekate during this time and make offerings of  eggs, herbs (mint, sage, iron wort, lavender, wormwood etc – herbs of hers which are growing now), seeds (for planting), lavender flowers, sage flowers, saffron, corn flowers, edible flowers (violet, chive, clover, lilac etc) breadapples, pomegranates, dandelions, wine, grape juice, honey infused tea/milk and substitutes such as oat or almond milk, onions, black garlic, grains such as barley, wheat husks, pomegranate cakes, cheese, legumes, beans and meat (lamb, rabbit and goat).

Vegetables such as beetroot, broccoli, cabbage, capsicum, carrot, cauliflower, celery, cucumber, eggplant, endive, leek, lettuce, onion, parsnip, pak choi, peas, radish, rocket, silverbeet, snow peas, spring onion, strawberry, corn and tomato.

Herbs such as chives, dill, mint, oregano, parsley, sage and thyme.

Flowers such as alyssum, asters, begonias, celostias, chrysanthemums, cinerarias, corn flowers, geraniums, petunias, daisies, carnations, lavender, marigolds, snapdragons, pansies, foxglove, sunflowers, gazanias, impatients and dahlias.

Some things you can do to honour and mark the Spring Equinox in your personal practice (or with a group of likeminded individuals) can be:

  1. Make food usually consumed during this time and partake or share with loved ones, as well as leave as offerings to your gods or gods of the season: meat (lamb/rabbit/goat) or legume and bean stews, egg dishes such as quiches or boiled coloured eggs, cheesecake, yogurt, cakes and anything which can be shared and is seasonal.
  2. Make coloured eggs or decorate wooden/ceramic eggs and leave them as offerings to the earth, seasonal God/dess or your patron/matron.
  3. Rituals, spells and magick for new beginnings, fertility, rebirth, renewal, new opportunities and endeavours (especially at dawn).
  4. Plant seeds for the future whether they be physical or metaphoric.
  5. Clean and refresh your home or ritual/magickal space ie spring clean through cleaning, decluttering and revamping.
  6. Rebirth rituals which can include taking devotional vows for a specific tradition or God/dess.
  7. Get up at sunrise and bask in the first light of the day in nature, whether you do so in your own backyard, local park or nature reserve.
  8. Feed your local wildlife appropriate offerings such as bird specific feed for your local natives.
  9. Take the day off if you can and spend the time in nature ie a picnic or hike.
  10. Light a fire (bonfire or fireplace) or candles to celebrate and honour the light of the sun during this time.
  11. Make wreaths from seasonal herbs and flowers to adorn yourself with.
  12. Craft some items which resonate with the season for you.
  13. Prick some flowers or treat yourself to some from a favourite florist to bring spring into your living area.
  14. Start a new hobby or lifestyle change (such as exercise) you have been wanting to or reconnect to.
  15. At dawn light candles to mark the passage of time from winter to spring and also to honour the Gods of this season (in gold, green, pink, yellow, blue and purple).

So work your magick this Spring Equinox, honour the dawn, nature and new beginnings and opportunities which are available to you and ask for what you want to blossom in your life.


(c) T. Georgitsis 2021

Hekate Devotion: Imbolc

Imbolc, which means “in the belly” or “ewe’s milk”, is the day that marks the incoming Spring.   Symbolically it marks the halfway point between the Winter Solstice and the Spring Equinox and celebrates the rebirth of the sun as the days get longer.  Traditionally it is a Northern Hemisphere Gaelic festival which falls on the 1st of February and celebrates the Feast Day of Brigid. It marks the time of the year when spring flowers start to emerge in nature and can be a date to celebrate women.

This year in the Southern Hemisphere calendar it falls on Saturday the 7thst of August at 4.53pm. Gods such as Brigit, Aenghus Og, Cerridwen, Hekate, Persephone, Demeter, Gaia, Hestia, Aphrodite, Eros, Pan, Bast, Aradia, Ceres, Faunus, Venus and Vesta can all be honoured during this time of year.

I have celebrated Imbolc with groups of people in various magickal settings and the one thing which I found linked them, was the coming together to celebrate the planting of seeds and sharing of food in a communal setting.  Something which I have experienced time and time again during this festival day is the ritualistic act of planting physical and metaphorical seeds which symbolises set intentions for the coming season of Spring and Summer.  Also feasting is highlighted during this time as so many religious festivals tend to celebrate this way.

One of the fondest memories I have during this time of year is celebrating Imbolc through planting seeds or seedling when I was starting out in my first coven.  It’s something I never did before on my own and being able to watch something I planted with my own hands, grow and prosper developed my love of gardening.  When I started studying herbalism a few years later I became obsessed with growing all the medicinal and magickal herbs I could.  I spent years transferring my garden into a large organic one and creating special herb garden spaces dedicated to Hekate and A’set respectfully.

As an avid herbalist who likes to grow my own plants, herbs and trees I can use in my practice, I tend to always focus energy during this time planting organic heirloom seeds or seedlings for the coming season’s use.  I also like to plant my intentions for what I want to grow in my life as I feel this is the perfect time to do so, to align with nature.  Along with this, I also love to spend a lot of time in nature and honouring nature.   From the seas to the mountains, I tend to go on a Imbolc hike coupled with a picnic/bbq if the weather permits.

I also tend to make a lot of candles as I am an avid candle maker and use various methods from set tapers and pillars, rolled wax to poured soy.  I make them for my patrons (specifically Hekate, A’set and Sekhmet) which I then burn regularly on their shrines and altars during their devotionals.  I also make a lot of incense for the same patrons as I find when I blend and grind up all the materials its quite easy to set intention for them as I find it an incredibly meditative and magical act.

Brigit represents the light and so does Hekate and I personally feel Hekate can guide us out of the darkness and into the light, like she did for Persephone.  

I feel that Hekate resonates with this time of the year for various reasons.  Hekate can illuminate what has been hiding in the darkness and ignite the flame within us.   In this time  she encourages and enables us to turn our attention to the presence of the promise of new opportunities to come.  As the time of growth and movement is happening all around us Hekate encourages us to engage in this and use it for the power it contains – the promise of a light at the end of a dark tunnel and the promise of growth after a fallow period.

I personally like to honour Hekate during this time and make offerings of seeds, breadapples, pomegranates, dandelions, primroses, grape juice, honey infused milk, onions, grains such as barley, wine, honey cake, seed cake and preserve cake.

In the garden now is the time to plant:

Vegetables such as  lettuce, spinach, kale, collards, Asian greens, beetroot, broccoli, cabbage, carrots, cauliflower, celery, leek, onions, sweeds, parsnip, turnip, peas, radish, rocket, garlic, potatoes, cucumber, eggplant and silver beet.

Herbs such as mustard, horseradish, curry plant, licorice, dandelions, parsley, feverfew, dill, mint, marjoram, oregano, lovage, and chervil.

Flowers such as, primroses, cornflowers, calendula, Siberian wallflower, nasturtiums and cyclamen.

Some things you can do to honour and mark Imbolc in your personal practice (or with a group of likeminded individuals) can be:

  1. Make the food usually consumed during this time: colcannon, sowans, dumplings, barmbrack or bannocks.
  2. Make oak crosses.
  3. Make corn husk or straw dolls.
  4. Visit local wells, rives or streams and collect the water for magick and ritual work.  Use water to bless home, family and garden.
  5. Take a walk sunwise (clockwise) around a well and pray for good health or an ailment ensuring to leave an offering such as a coin.
  6. Hold feasts with loved ones.
  7. Divination such as candle (flame or wax), water and weather divination (cloud, sunset/sunrise).
  8. Sew seeds for the coming spring and plant what you want to grow into your life.
  9. Spring clean (such as home and altar/shrine) as it’s the time of purification which can be used to remove the stagnant energies and bring in cleansing new energies.
  10. Make offerings to the earth and sea.
  11. At sunset light candles to mark the passage of time from winter to spring and also to honour the Gods of this season (in gold, white, yellow and red colours).
  12. Light torches in your Gods names.
  13. Go for a walk in nature and take stock of what is growing and coming in for you.
  14. Initiation and self-initiation rituals can be worked during this time due to apt timing.
  15. A good time for fertilising things such as ideas, projects and even yourself with what you want to grow

So work your magick this Imbolc, honour the light and ask for what you want to manifest in your life.


(c) T. Georgitsis 2021

Hekate Devotion: Winter Solstice

Winter Solstice also known as Yule is the day with the shortest amount of daylight and the longest amount of night. Symbolically it marks the death and rebirth of the sun and it falls between Samhain and the Spring Equinox and due to this manifests as the darkest period of the year yet is also a turning point where the days become longer.  It symbolises the darkest time of year and marks the returning of the light due to its time of seasonal transition.  The winter solstice marks the sun as its lowest elevation in the sky and the reason it contains the longest night of the year.  This year in the Southern Hemisphere calendar it falls on Monday the 21st of June at 1.32pm. Gods such as Hekate, Persephone, Demeter, Dionysus, Helios, Poseidon, Zeus, Hera, Hathor, Sekhmet, Osiris, Horus, Neith, Nephthys, Spider Woman, Ameratasu, Saturn, Odin, Bona Dea, Mithras, Holy King, Hod, Frigga, Frau Holle, Cailleach and Baldurcan all be honoured during this time of year.

I have celebrated Yule with groups of people in a magickal setting such as a working lodge, coven and magickal order.  The one thing which I found which linked them all together was the coming together to celebrate the light and the darkness whilst sharing food and gifts.

One of the fondest memories I have during this time of year is celebrating the winter solstice through creating handmade gifts.  I spend considerable time planning on what to make and then following through by crafting gifts which are unique and special.  The first thing I ever recall making was for my first coven where I sculpted and fired a set of runes and hand sewed an accompanying bag to contain them in.  This took a significant amount of energy and effort and was placed in a sack of gifts to be randomly selected by one coven member in the middle of our coven’s winter solstice ritual.  Imagine my surprise when one of my coven members whom I was closest to (and who has become a lifelong friend) chose it at random and had been wanting a set of runes which turned out to feature her favourite colour (they were coloured green and purple).

I personally like to hand make gifts during this time of year usually involving items which feature divination, light, purification, seeds, woods and herbs harvested and collected.  I also love to cook, bake and prepare food which is consumed, shared or given to loved ones including the following: citrus preserves such as salt preserved lemons and Cointreau marmalade,  soup (lentil/beans/barley and root vegetable, Greek chicken soup), stew (barley, beans, lentil, cholent andcoq au vin), bread (Greek sweetbread, olive loaf and garlic and feta loaf), gingerbread (especially witches houses/cottages), shortbread (various Greek ones), lamb or beef roast, dumplings and baked spiced rice stuffed into vegetables.

Since this time tends to fall on my personal anniversary (we got together on the winter solstice) for me it also involves going out for an intimate meal with my partner and exchanging thoughtful gifts.  

I feel that Hekate resonates with this time of the year for various reasons. One being that this is a liminal time where she has dominion between the darkness and the light.  In this time  she encourages and enables us to turn our attention to the presence of the promise of new things to come.  As the time of growth and movement is before us Hekate beckons us to straddle the in-between time and to use this time for the power it contains.

I personally like to honour Hekate during this time and make offerings of apples, pomegranates, garlic, onions, mead, beer, wine, bread, barley, nuts, lilies, pine, mistletoe, juniper, holly, frankincense, myrrh, cedar, bay, chamomile and roots from dandelions.

I also like to make items for Hekate which resonate with the season mostly wands collected from wood during the summer, candle anointing oil blends, herb pouches for dreaming, health and wealth, candles which illuminate, soap which cleanses, incense using dried herbs from the summer, book and journal covers with locally sourced materials or upcycled materials, various art pieces with paints, ink, photography and/or several thread types (in recent years its been all about the land, sea and sky) and beaded jewellery such as ethically sourced crystal necklaces which can also be used as meditation or manifestation beads.

In the garden now is the time to plant:

Vegetables such as artichoke, asparagus, beans, beetroot, broad beans, broccoli, brussels sprouts, cabbage, capsicum, carrot, cauliflower, celery, chillies, corn, cucumber, endive, kale, leek, lettuce, melons, okra, onion, parsnip, peas, pumpkins, radish, rhubarb, shallots, silver beet, snow peas, spinach, tomatoes, turnip and zucchinis

Herbs such as garlic, basil, chives, cress, curry, dill, mint, parsley, sage and thyme.

Flowers such as aquilegia, calendula, cineraria, cyclamen, delphinium, foxglove, nemesia, pansy, primula, polyanthus poppy and viola. 

Some things you can do to honour and mark the winter solstice in your personal practice (or with a group of likeminded individuals) can be:

  1. Hold a ritual signifying the balance of darkness and light and/or liminality.
  2. Work spells and magick which involve igniting a flame, balance or brining the light into a situation, .
  3. Create and light a bonfire or light a special candle carved with symbols which signify the time of year.
  4. Inscribe and light a Yule log in a firepit or fireplace.
  5. Take a walk at dusk holding a lantern.
  6. Bake a seasonal pie, cook a roast and make mulled wine or any other food or drink which to you symbolises the winter solstice .
  7. In the evening go out star gazing and seek out your local constellations.
  8. Honour the Gods which signify this time of year by creating a shrine or altar in their name or tending to an existing one and make offerings to them.
  9. Create an ice wreath in the freezer filled with flowers and herbs of the season (use a bunt cake tin) and once set place a candle in the middle of the wreath and light it to signify the winter moving out and the spring coming in.
  10. Use this time to cleanse your magickal tools and spaces such as shrines and altars.
  11. Rituals and spells involving transitions and movement.
  12. Reflect on your inner world and take some time to just be with yourself and listen to your inner self such as meditation, yoga, going for a walk in nature or just sitting in a space which is sacred to you and just being present.
  13. Use this time to recharge yourself through honouring yourself and do what you need to, to enable that reset.
  14. Host a feast with family or friends which can include music and dancing.
  15. Light black and white candles to signify the diminishing darkness and the increasing light.
  16. Decorate a tree (such as a xmas tree) with decorations which signify the winter solstice.
  17. Exchange gifts with loved ones.
  18. Donate to charities involving the displaced such as the homeless and refugees.
  19. Do something kind for someone who is alone, in pain or suffering.
  20. Volunteer for a charity which assists the natural world or the less fortunate.
  21. Divination such as rune, tarot, dice, candle wax, crystal, magick mirror or ink scrying.  

So work your magick this midwinter, honour the light and the darkness within you and all around you and contemplate and manifest balance in your life.


(c) T. Georgitsis 2021

Dumb Supper

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Although Samhain is celebrated in the Southern Hemisphere on the 1st of May, in the Northern Hemisphere its celebrated on the 31st of October, and some here chose to connect to those energies.  Therefore, I thought I would post something I wrote a few years back on Samhain and the practice of the Dumb Supper .

Samhain is also known as the last harvest.  It’s the time of year when the land’s fertility withdraws in preparation for the dormancy of winter.  Since Samhain is when the veil between the living world and that of the spirit world is the thinnest, I use this occasion to make offerings in the form of a Dumb Supper to my ancestors in thanks for the connections to my blood history.  Samhain is also a time of endings and beginnings for the witch, as its the start of the witch’s new year.   Along with ancestor veneration, acknowledging and honoring the Gods of this time – the turning of the seasonal wheel is also of importance.

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A Dumb Supper is a meal, which can include drink created in honor of the dead.  This supper cannot only be for your ancestors but also for friends who have passed or those whom you have a connection to and are no longer in the realm of the living.  Dumb Suppers are a time of silent remembrance so when offering a meal to them, it is traditional to commune with them silently or you can write a note to them and leave it with the meal.  Dumb Suppers can be offered in sacred space, like part of a Samhain ritual or they can be offered at a place at the set table of your Samhain meal you prepare (usually at the head of the table and served first).  Dumb Suppers can be covered in a shroud to symbolize its for the blessed dead, have a candle lit before it so its easy for them to find it on the astral, as well as saying a silent prayer in honor of them.

I like to create a Dumb Supper with things my blessed dead liked to eat in life. I personally include my supper as part of my Samhain ritual, which I use to communicate with them and thank them for their blessings of giving me life. Since candles were used to help spirits find their way home, I place a candle with images of my ancestors, a personal item of theirs and a plate consisting of their food in the North West of my cast circle.  I place a note I have written to them underneath the offering plate ensuring this plate is never used by the living (lest death take those who partake of it).  During my Samhain ritual I also burn the note of correspondence I wrote for them in a cauldron or fire pit so its released to the ether of spirit.

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Whatever you decide to create for your Dumb Supper, ensure you use what’s in season, and connect to the energies of Samhain.  Foodstuff in season can consisting of apples, pumpkins, corn, mushrooms, turnips, pomegranates, garlic, onions, potatoes, wine/mead, meat, nuts, within your meal offering for the ancestors.  Herbs which can be infused in your food and drink which resonate with the energies of Samhain are rosemary, mugwort, rue, tarragon, sage, wormwood, bay, nettle, mandrake, nutmeg, fennel (please note some of these herbs can be toxic with overuse or be incompatible with pregnant women so please refer to a material medica for further detailed information on the herbs you use).

If you would like some recipes check out my food blog:

https://madammagick.wordpress.com/recipes/

(c) T. Georgitsis 2014

Blending and Baking for Beltaine

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Beltane is a fertility festival where the union of the God and Goddess is honored.   Its a time of plentiful abundance and as such we can celebrate it as a feasting holiday.  A way to honor the earth’s blooming richness during Beltane is to hold a ritual with symbols of male and female fertility to signify the fruitfulness of the land and in turn us. It is also customary to hold a meal after the ceremony in celebration, which is called Agape in the Wiccan tradition I am initiated in.  Agape is a ritualistic meal after the customary rite has ended and circle is closed and the attendees are gathered around a hearth table or fireplace to eat and drink in merriment and the word itself means love in Greek.

One of the things which stands out for me during Wiccan ritual is the cakes and wine sharing within the coven which is similar to the catholic church sacrament but predates it.  Its where after our magickal working within the cast circle, cakes and wine is passed around by the coven members, which the Priestess and Priest initiate before the altar.  The cake and wine is shared among those gathered to ground and give thanks in honor of the God and Goddess for the blessings they have bestowed upon us.  When the goblet of wine is passed around the words “May you never thirst” are spoken before being handed to the next participant and when the cakes plate (sometimes the earth pentacle is used) is passed around the words “May you never hunger” are spoken before they are handed to the next person.  I find this form of blessing quite beneficial as not only does it bless us with the prosperity and bounty of the God and Goddess but it connects the coven in an act of love through the sharing of food in the name of deity.

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During Beltane my preferred preference for cake and wine is oat cakes and may wine. The magickal properties of wine are fertility, abundance and dreams and connect to the element of water and the moon.  The magickal properties of oats are fertility, wealth and prosperity and connect to the element of earth and the planet Venus.

May Wine Recipe

Wine is used in many a Wiccan celebration and as such perfect to use at Beltane. May wine also known as Maibowle (May bowl) can connect us to the nature of Beltane since its at the heart of spring and we have the ingredients at hand to be able to make this refreshing alcoholic punch. May wine/Maibowle gets its name due to Beltane falling on May 1st in the northern hemisphere where Beltane also known as May Day has its origins.  It is this time of year where this type of wine is enjoyed in celebration of the fertility festival, most notably in Germany.

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Oats are used in several Beltane-centric Celtic cakes and breads, my favourite being Bannocks which are native to Scotland.  Bannocks can have charms placed upon them and therefore the person consuming them also consumes the symbolic meaning that the charm represents.

Bannocks Recipe

(c) T. Georgitsis 2012

Organic Chinese Tea Appreciation: Glenferrie Tea House

Last year I found out the Glenferrie Tea House started to offer organic chinese tea appreciation sessions so I booked myself in as I have an obsession with tea.

The appreciation session lasted for about 2 hours and was set in the master tea makers home complete with traditional tea table and chairs.

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The different types of teas we tried were white tea (top near the small tea cups) and in order from left to right (bottom near prosperity pigs) were oolong also known as red tea, green tea and black tea.

My favourite was the Green tea which was the Green Puerh and the Oolong tea known as Red Puerh was perfect for my constitution (love it when my natural medicine knowledge can be used).  I found the Black Tea known as Hei Cha was the longest fermented we had at 10 years old which had an interesting flavour, since I’d never had black tea before.  All teas were from the same region in China – Yunnan Province and other than the loose non fermented White and Green were packed as disks.

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I learned so much about Traditional Chinese Tea I never knew before.  The things which stood out for me was the first brew of any tea is the tea wash to remove any impurities from the processing of the herbs and should not be drunk.  Also white tea and green teas only make about 5 good brews whilst red and black can make up to 10-15 and the notes change drastically with each brew.  Lastly White and Green tea shouldn’t be kept past 1 year after its been exposed to the air as its worthless unlike black or red tea which can last longer due to the fermentation (similar to wine).

The great thing is I have confirmation that my palette is still delicate as I could definitely taste the notes in the various teas (flowers in the green, chocolate in the black etc) and asked about them which impressed the tea master even though that was not my intention – just wanted to make sure I was tasting it right.

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All images (C) T. Georgitsis 2016

 

 

 

Hekate Recipes: Health Tonic

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Hekate Hellenic Health Tonic: Ironwort and Chamomile

Ironwort (aka Mountain Tea): High in iron (which is where it derives is common name from), Ironwort is a superherb which has been used in Greek folk herbal medicine for generations.  Its an antioxidant, immune booster, lowers blood pressure and body temperature, assists with fatigue and anemia as well as helping with circulation and chronic fatigue.

 

Chamomile: Relaxant which can be used as a sedative, used against fevers/colds as its antibacterial, used for digestive upsets as an antispasmodic and anti-allergenic, is anti-inflammatory and anti fungal. Great for allergies,speeds up healing, assists with skin problems, eye infections and mouth ulcers.

 

Recipe: Anastasia’s Spiral Pita

As a devotion for the Feast of Hekate today (13th of August) which honours her storm aspect,  I personally like to leave offerings at crossroads to appease her.  This is one of my mother’s recipes which I feel is very apt as an offering for Hekate:

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Anastasia’s Spiral Pita

Ingredients:

  • 3 tablespoons olive oil
  • 1 ½ tablespoons of medium or short grain rice
  • 1 onion, finely diced
  • 6-8 spring onions chopped
  • 400g frozen spinach, thawed, drained, chopped and squeezed dry
  • 150g feta cheese, crumbled
  • 125g cottage or ricotta cheese (I like to use a hard Greek cheese grated like Kasseri or Kefalotyri or alternatively I just use more feta)
  • 1 egg
  • 1 1/2 tablespoons fresh dill, finely chopped
  • 1 generous pinch of nutmeg
  • 1 packet filo pastry

Method:

  1. Preheat oven to 200 degrees celsius.
  2. Place olive oil in a fry pan and heat. Add rice and onion and slowly cook until transparent and tender.
  3. In a bowl place spring onions, spinach, feta, cottage cheese (other cheese preferred), egg, dill and nutmeg. Mix through with clean fingertips ensuring mixture is thoroughly blended.
  4. Place unrolled filo pastry sheet on a floured flat surface and cut into strips approximately 12cm wide.
  5. Evenly spread 1 to 2 tablespoons of the mixture in the middle of the filo pastry strip.
  6. Fold the vertical ends of the filo strip over so they touch ensuring the mixture stays within and pinch the filo together forming a tube around the mixture. Pinch the ends as well so the mixture doesn’t seep out.
  7. Take one end of the filled strip and roll it towards itself until it forms a spiral. You have now created a spiral pita.
  8. Repeat with remaining filo until you have used all of the filling.
  9. Arrange spirals on a large baking tray at least 5cm apart and brush with a little olive oil.
  10. Bake 15 -20 minutes or until crisp and golden brown.

Note: I have family members who instead of adding 125g of other style cheese they add 125g of mushed pumpkin or zucchini.

Recipe and Image (C) T. Georgitsis

Spirit & Spell (Issue 11): Regular Food and Faith – Coven, Cup & Blade

In the eleventh issue of Spirit & Spell my regular Food & Faith column is about the cakes and ale aspect of wiccan ritual as well as me sharing my honey mead recipe:

http://spiritandspell.org/our-latest-issue/

 

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The Alternative Spirit (Issue 2): Regular Hekate Column – Hekate’s Noumenia

In the second issue of The Alternative Spirit my regular Hellenic/Hekate column is about Noumenia with Hekate:

http://www.alpinenirvanastore.com/#!product/prd1/2178451185/the-alternative-spirit-magazine-winter-2014

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