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It’s spring, and with Easter coming up I thought it was time for another recipe from A Kitchen Witch’s Cookbook, by Patricia Telesco. Ostarra is the holiday most Wiccans celebrate at this time and it has much to do with fertility, hence the symbolism that has carried over into Easter with the eggs and bunnies, and of course, re-birth.
Oh, and I included the variation below with similar magical foods for those of us with no marigolds or dandelions this early in a snowy spring!
Marigold and Dandelion Eggs (Medieval France)
The marigold is said to be one of the flowers which gives forth small bursts of light, usually near twilight on clear days, like a beacon or flash of insight. In the language of flowers, dandelions are ancient oracles. they are also high in vitamin C. make certain the dandelions you use are free of pesticides.
- 4 whole dandelion buds
- 2 tbls butter
- 2 marigold blossoms, chopped
- 4 eggs
- 1/4 cup cream or milk
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/8 tsp nutmeg
Pick the dandelion buds when they are just about to open. Melt the butter in a frying pan over low heat. Sauté the dandelions until they open wide. Beat the marigold, eggs, cream, salt, pepper, and nutmeg in a small bowl. Pour over the dandelions, which will poke through. cover: cook over low heat until the egg is set and dry on top. Fold in half. Yield: 2 servings
Variation: For the same magical results without the flowers, substitute 1 cup diced cashews, 1/4 tsp orange rind, and 1/4 cup diced, peeled oranges.
Magical attributes: Sun magic, positive outcomes in legal matters, prophesy, simple joys
Celebrations: Spring and summer festivals, Birthday of the Sun, Samhain, Candlemas, Sun Dance
taken from A Kitchen Witch’s Cookbook, by Patricia Telesco, Llewellyn Publishing, 1994
Interested in other Wiccan Celebrations? Check out Rituals of Celebrations, by Jane Meredith. Lewellyn’s Sabbats Almanac and Seasons of the Sacred Earth, by Cliff Seruntine.