Have a Merry Mabon!
Decorate Altar with acorns, oak sprigs, pine and cypress cones, ears of corn, wheat stalks and other fruits and nuts. Basket with dried leaves of various colors and kinds. Appropriate Foods include the second harvest’s gleanings: grains, fruit, and vegetables (especially corn). Cornbread is traditional, as are beans and baked squash.
A basket of gourds or small pumpkins, colorful fall leaves, acorns, vines, grapes or blackberries. You’ll also need a pair of orange candles to symbolize the harvest, a cup of cider or wine, and an apple.
Magickal Ideas for your Mabon Sabbat Ritual
Dip leaves in paraffin and use in your ritual. Bless them and give as gifts.
2 Parts Frankincense
1 Part each: Sandalwood, Cypress, Juniper & Pine
1/2 Part Oakmoss* (or Oakmoss oil instead)
A pinch of Oak Leaf
*Oakmoss is the greyish/white lichen that grows on the trunks of oak trees and is used in perfumery.
Burn incense on a charcoal disk or in a heat-resistant dish during your Mabon Ritual. It smells divine, Earthy.
2 parts frankincense
1 part sandalwood
1 part cypress
1 part juniper
1 part pine
1/2 part Oakmoss
1 pinch of ground oak leaf
45 drops Honeysuckle Oil
1 cup Oak Moss
6 small Acorns
2 cups dried Oak Leaves
2 cups dried Honeysuckle
1 cup dried Passionflower
1 cup dried Rosebuds and Petals
1/2 cup dried Pine Needles
1 tablespoon Sage
Mix the honeysuckle oil with the oak moss and then add the remaining ingredients. Stir the potpourri well and store in a tightly covered ceramic or glass container.
Mabon Sabbat Oil
1 part Hazelnut Oil
1 part Almond Oil
1 part Crushed Walnut Shell
Tsp of Marigold Leaves
Add small Yellow Agate or golden crystal. Anoint your altar and candles.
4 drops Rosemary
4 drops Frankincense
2 drops Apple
1 drop Chamomile
Use Almond oil as a base
3 drops rosemary
3 drops frankincense
3 drops pine
3 drops juniper
2 drops sandalwood
Mabon Wine Moon Cider
4 cups apple cider 1/2 tsp. whole cloves
4 cups grape juice additional cinnamon sticks
2 cinnamon sticks for cups, 6 inches long
1 tsp allspice
In a 4-quart saucepan, heat cider and grape
juice. Add cinnamon, allspice and cloves.
Bring just to boiling. Lower heat and simmer
for 5 minutes.
Serve with ladle from a cauldron. Makes 8 cups.