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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.
Correspondences
Symbols
White Flowers, Candle Wheels,
Brighid's Crosses, Priapic Wands (acorn-tipped),Corn Dolls and Ploughs
Gods/Goddess
All
Virgin/Maiden Goddesses
Gods of Love and Fertility
Colors
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
Herbs
Angelica,
Basil, Bay Laurel, Blackberry, Celandine, Coltsfoot, Heather, Iris, Myrrh, Tansy, Violets, and all white or yellow flowers
Incense
Basil, Bay, Wisteria, Cinnamon, Violet, Vanilla, Myrrh
Oils
Patchouli,
Cinnamon, Orange, Frankincense, Sandlewood, Myhrr
Gemstones
Amethyst, Bloodstone,
Garnet, Ruby, Onyx, Turquoise
Deities
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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