Silver MoonFairie's Haven

Imbolc (Candlemas)


One of the four Greater Sabbats. The Goddess has just given birth to a son (the newly waxing sun) at Yule, and is recovering from her labor. The God is pictured as a young child. It is a celebration of the first stirrings of Spring, and as such is associated with new beginnings, purifications, and inspiration. It is a traditional time for initiations, either of new covens, new members entering covens, or self-initiations/dedications. Sacred to the Goddess Brighid, other names for the celebration include: Brighid, Oimelc and Candlemas.


White Flowers, Candle Wheels, Brighid's Crosses, Priapic Wands (acorn-tipped),Corn Dolls and Ploughs

All Virgin/Maiden Goddesses
Gods of Love and Fertility

White, Pink, Red, Yellow, Light Green, Brown

Traditional Foods
Pumpkin seeds, Sunflower seeds, Poppyseed Cakes, muffins, scones, and breads, all dairy products, Peppers, Onions, Garlic, Raisins, Spiced Wines and Herbal Teas

Angelica, Basil, Bay Laurel, Blackberry, Celandine, Coltsfoot, Heather, Iris, Myrrh, Tansy, Violets, and all white or yellow flowers

Basil, Bay, Wisteria, Cinnamon, Violet, Vanilla, Myrrh

Patchouli, Cinnamon, Orange, Frankincense, Sandlewood, Myhrr

Amethyst, Bloodstone, Garnet, Ruby, Onyx, Turquoise

Brighid, Aradia, Athena, Inanna, Gaia, Februa, Aengus Og, Eros, Februus

Focus of Imbolc

This is a time for renewal. Dispense with all that holds you back and start fresh. Purify your soul and everything that surrounds you. This is a time for initiations or re-dedications.

Imbolc Granary Loaf
1/2 cups warm water
1 1/4 cups warm milk
2 pkgs. yeast
1/4 cup honey
1/4 cup olive oil
2 cups whole wheat flour
2 cups unbleached all-purpose flour
2/3 cup King Arthur Flour's Harvest Grains Blend
2/3 cup King Arthur Flour's Malted Wheat Flakes
1/2 cup wheat germ
1 tsp. salt

Proof yeast in warm water and honey. Mix dry ingredients and cut in oil with pastry knife. Knead and let rise until doubled. Divide into two, then divide again into two unequal parts. Shape larger two into boules, and make indentation in the middle. Shape smaller two into teardrop-shaped boules, and insert into indentations in larger ones. poke finger all the way through center ("bashing"). Cover and let rise until doubled, about 45 minutes. Preheat oven to 375 degrees, with rack on lower 1/3 of oven. Redefine holes, spray with oil, bake at 375 for 35-40 minutes.

This bread is based upon a traditional English "granary loaf", made with a malted mixed-grain flour; each miller's mix was unique. It includes a variety of whole grains and edible seeds, as it is traditional at Imbolc to include a little of the upcoming year's seed stock in the loaf as a blessing upon the upcoming planting, both in the fields and in our lives.

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