The Bad Witch’s Guide Autumn Equinox
I have always enjoyed the light around this time of year. The beginning of mists at sunset and dawn. The first tinges of frost and the spider webs like diamond nets over the leaves that were beginning to turn. The dead summer grass rattling in a wind with a distinctly crisp edge.
The light and dark are in perfect balance. The Veil between this world and others is thin
Mabon has his name attached to this festival and I like that. I like Mabon in general. I like a seeker. I also like balance so equinoxes feel really good for me. It is neither thing, light and dark, hopeful and guarded, plenty and want. Perhaps that is why Pryderi, Rhiannon’s sacred son is often associated with Mabon for this reason.
Pryderi (or Prederin) is born of a Goddess (like Mabon). He enters the forest, the world between. His manners are rough and he insults a great King, Arawn. King Arawn switches places with him and during his quest into Awen learns to “dwell with desire” but to not act on it. He learns great self-control and in so doing wins a great battle. In learning mercy and abstinence (not sleeping with another’s wife) becomes a Great Leader. It is a great lesson. To not give into lust or vengeance, even you can “get away with it”.
Of course I love the food and while apples and pork are more Samhain for me, Mabon is full of cobnuts (fresh hazelnut), damsons, wild game like pheasant and venison and this year’s lamb tend to be fresh seasonal and excellent. In fact Mabon is the peak of vegetable harvest, from the last of the fresh garden herbs to runner beans and early potatoes. The sea also is full of wonders, oysters and mackerel, sardines and sea bass are plump and delicious.
It is pickling season. From Yule onions (the ones you break out with your cold cuts) to some kimchi because the cabbages are amazing this year, preserving your own food is fun and relatively simple. Part of me wonders if Mabon isn’t a pickling party that got out of hand so marvellously they did it every year! That is the light in the dark; planning the plenty in a time of ice and snow. It is in the wine and vinegar, the syrups and treats, the medicine and the merriment.
The dark is something else. The dark is in the journey work, the intoxication*, the self-exploration and releasing of our leaves to feed our next year’s growth. This is not ancestor work or work with the dead. This is honouring our deaths. All of the people we have been that are no longer. It is letting go of all we have been carrying, good and bad, at least for a while.
Many traditional wiccan rites around this time of year feel like hollow reflections of Lughnasadh or Samhain. Yet this is as powerful as midsummer or Yule to me. A time of beginnings and endings, of big and small changes. It is the bloom of mushrooms, the food of the Gods after all. *While I don’t condone their use it is an ancient part of ritual practice. It is a time of sacrifice and plenty.
What you will need:
A fire (or safe heat source)
A large pan or cauldron.
A sterilised bottle or jar
Caraway seeds (a pinch)
White rose petals (13)
Elder leaves (13)
Sugar (to make a syrup)
A sieve or strainer
If you are using freshly picked seasonal berries you will need to double what you would be using for dried and make sure they are well washed and dried.
Heat your water and add your sugar. When up to a simmer, bless your pot or cauldron with a seven pointed star. Make sure your sugar is dissolved.
Add your leaves one at a time with the following charm.
“Dark mother, Matrona,
I call you
For your healing and protection,
The Birch, the Rowan, the Ash, the Alder, the Willow, the Hawthorn, the Oak, the Holly, the Hazel, the Vine, the Ivy, the Reed, and the Elder Moons.”
Add the elderberries and stir it gently in a figure of eight pattern.
Add your caraway seeds and then a rose petal at a time saying the following
“Light mother, Matrona,
I call you
I evoke your healing and protection.
By blood and thorn, by your magick and power
The charm is made by seed and flower.”
Remove the cauldron from the heat and let it sit for about five minutes before you carefully strain it, mashing the berries a little to get as much juice as you can and bottle it and seal it.
This syrup is good for flus, and colds it can also be used as a blood substitute or made into a tea to replace wine in most other rituals.