February 2009
« Jan   Mar »


Add my Banner


Monthly Archives: February 2009

Flowering Meditation

By Cait Johnson, co-author of Celebrating the Great Mother (Inner Traditions, 1995).
Simple Solution
Here is a lovely, simple meditation to help us feel more like opening up, blossoming, becoming our most blooming, vibrant, gorgeous selves. Why stay closed up tight like a bud when the world invites us to flower?

Share this meditation with a friend, if you like! We all make a garden of beautifully-blooming spirits together:

You may want to tape-record this meditation and play it for yourself, or take turns reading it with a friend.

Sit comfortably with your eyes closed.

First, bring your attention to the sounds where you are. Do you hear traffic? A humming refrigerator? Wind in the trees? Notice the sounds that keep you company right now. Now see if you can hear your own breathing, the sound the air makes when you draw it in through your nose, the sound it makes when you release it again. Spend a few moments enjoying your own contribution to this gentle symphony of sounds.

Now begin to imagine a warm, sheltered, beautiful garden. It may be surrounded by ivy-covered stone walls, or a hedge of green bushes. And growing in this garden is one particular plant that wants you to notice it today. It is growing in a little space of its own. Notice the shape of the plant, the color of its leaves. Notice that, at the tip of a green stalk, there is a single, perfect flower-bud. It is tightly closed. Notice the color of this flower bud, the size and shape.

Now imagine the sun very gently warming this plant. A breeze is stirring the leaves, and the sun is so deliciously warm it is causing each leaf to unfurl, soaking up the golden light. The bud at the tip of the stalk is warming, gently warming, and slowly beginning to fill with energy.

Imagine the pleasure of this bud that feels so warm, so safe, so filled with energy, that it begins to open. Imagine the tips of the petals beginning to separate, the petals slowly peeling back, opening up, to reveal bright colors in the heart of the flower. Imagine the bud becoming vibrant and completely open. What color is your flower? What is revealed in its center? Take a moment to appreciate the beauty of this bright, beautiful, open blossom. It may have a sweet fragrance. Enjoy imagining the perfume. Enjoy the colors revealed in the heart of your flower. Take a few moments to enjoy the warmth and safety and pleasure of complete openness.

You can come back to this garden any time you want. But for now, gradually begin to bring your attention back to the sounds where you are. Bring your attention back to the sound of your own breathing. Give a moment of gratitude for the beauty of the flower you saw. Take a deep breath, and open your eyes.

Shop for Supplies
Celebrating the Great Mother

Menopause Oils

Some recommended essential oils for menopausal women are:

# Bergamot uplifts mood and reduces anxiety and depression.

# Clary Sage eases hot flashes and night sweats and PMS.

# Chamomile has calming effect, ease tension, anxiety and headaches.

# Frankincense helps psychosomatic problems and anxiety.

# Geranium is a hormone balancer and reduces stress.

# Jasmine is euphoric and eases tension and anxiety.

# Juniper regulates period and relieves water retention.

# Lavender is sedative and aids sleep.

# Rose is a womb tonic and provides relief from pre menopause to post

# Sandalwood promotes vaginal secretions and stimulates the development of
Sex hormones.

# Ylang Ylang is aphrodisiac and relaxes the nervous system.

The oils can be used in a vaporizer, sprays, bath, hot or cold compress,
Perfume or for topical body application or massage.

This Daily Aromatherapy Tip is brought to you by AromaThyme

Lasagna Roll-ups

8 ounces uncooked lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed & dried
2 tablespoons minced green onion
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 (21 ounce) jar Alfredo sauce
1 cup shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add
lasagna and cook for 8 to 10 minutes or until al dente. Rinse
in cold water and drain well. Meanwhile, in a large sauce pan
over medium heat add oil and cook broccoli or spinach and green
onions until tender, stirring frequently. Remove pan from heat
and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees. Place noodles in a single layer
on a sheet of waxed paper. Evenly spread some of the cheese
mixture on each noodle. Roll up each noodle from the short end,
jelly-roll style. In a 8×12 inch baking dish, spoon about 3/4
of the Alfredo sauce on the bottom and spread evenly. Arrange
the rolled noodles, seam side down, in the dish. Top with
mozzarella cheese and remaining sauce. Cover loosely with foil
and bake in preheated oven for 30 minutes or until hot and
bubbly and the cheese is melted. Serve.
Yield:  4-6 Servings

Baby Powder

2 tablespoon crumbled dried chamomile flowers
1/4 cup cornstarch
1 tablespoon ground orris root
1/2 teaspoon alum
1 drop lavender essential oil
Mix orris root and essential oil together then, mix ingredients together
in a bowl. Sift and store in powder shaker. Use to
keep baby’s skin soft and dry.

Goddess Prayer Beads

Goddess Prayer Beads

13 white beads-for the Maiden
13 red beads-for the Mother
13 black beads-for the Crone
1 lg silver bead-for the full moon
52 smaller silver spacer beads-representing the moonlight
Thread for stringing

1) The silver moon bead is separated from the white maiden beads by
4 silver spacer beads.
2) Each white maiden bead is followed by 1 silver spacer bead, but
The 13th bead is followed by 4 spacer beads.
3) Then come the red mother beads, each followed by 1 spacer bead,
But the 13th is again followed by 4 spacer beads.
4) Then come the black crone beads, each followed by 1 spacer bead,
But the 13th is followed by 4 spacer beads. Connect this end to
The large silver moon bead.

The 13 beads in each set signify the 13 months of the lunar year.
The silver spacers represent moonlight issuing from the full moon
Bead throughout the life cycle of Maiden, Mother, and Crone. Prayers
Are said on each bead, while meditating on the mysteries of the
Triple Goddess, and the experience of the human life cycle. Men may
Wish to make a devotion to the Horned God, and honor the life cycle
Of Youth, Father, and Sage.

PRAYERS for your Goddess beads:
On the silver moon bead say:
Blessed Mother, come to me,
And cast your lovely silver light.
Uncloud your face that I may see
Unveiled, its shining in the night.
Triple Goddess, Blessed Be,
And Merry Meet, my soul’s delight!
On the space bead say:
I bind unto myself today the Fertility of the Maiden

Meditate of the Presence of the Maiden, on each Maiden bead say:

Maiden daughter, sister, lover,
White-light, night-light, love’s embrace;
Seeking love, we find each other
By the radiance of your face.
On the space say:
I bind unto myself today the Power of the Mother.

Meditate on the Presence of the Mother, on each Mother bead say:

Mother of all, radiant, beaming,
Full and heavy womb with expectation bright;
Be present here, full moon gleaming,
And bless your child with truth and light.
On the space say:
I bind unto myself today the Wisdom of the Crone.

Meditate on the Presence of the Crone, on each bead say:

Crone now stands in moonlight gleaming,
Starlit night and silver hair;
Peace and wisdom from you streaming,
Goddess, keeper of our care.
On the space say:
I bind unto myself today the Fertility, Power, and Wisdom of the

On the silver moon bead conclude:
Blessed Mother, stay by me,
And cast your lovely, silver light.
Uncloud your face that I may see
Unveiled, its shining in the night.
Triple Goddess, Blessed Be,
And Merry Meet, my soul’s delight!
So mote it be!

BOS Blessing


Whether your BOS is a heavy-bound journal, a small personal diary, or a 3-ringed notebook, this spell will guard your book and enchant its pages.

On the night of the Full Moon, cast your circle and place your BOS on your alter.

Situate 5 candles (Purple, green, yellow, red, and blue) around your book in a rough pentagram shape.

If you see fit, you can place the candles in their correct positions:

Blue ~ Green
Red ~ Yellow

Light the candles, starting with the purple and ending with the blue, and say this or another verse:

    By the powers of center (north, south, east, west),
    The forces of spirit (earth, air, fire, water),
    I bless and protect this Book of Shadows From all unwanted forces and beings.

    With your power hand, athame, or wand, draw an invoking pentagram on your BOS’s cover and say:

    May no unprepared eye or hand behold this Blessed Book of Power.
    Ancient Mother, behold this book.
    Guard and bless its pages. Ancient Father, behold this book.
    Guard and bless its pages.
    By the powers of the Moon and stars above me.
    So shall it be.

With this, the ritual is done. Some chose to bury the candles. Others choose to use them for another spell. It’s your choice what you do. It is recommended that this spell is done for the 4 sabbats to mark your progress and increase in power, but it also can be done once a year on that same month’s Full Moon.


Botanical: Angelica Archangelica (LINN.)
Family: N.O. Umbelliferae
—Synonyms—Garden Angelica. Archangelica officinalis.
—Parts Used—root, leaves, seeds.
—Habitat—By some botanists, this species of Angelica is believed to be a native of Syria from whence it has spread to many cool European climates, where it has become naturalized. It is occasionally found native in cold and moist places in Scotland, but is more abundant in countries further north, as in Lapland and Iceland. It is supposed to have come to this country from northern latitudes about 1568, There are about thirty varieties of Angelica, but this one is the only one officially employed in medicine.
Parkinson, in his Paradise in Sole, 1629, puts Angelica in the forefront of all medicinal plants, and it holds almost as high a place among village herbalists to-day, though it is not the native species of Angelica that is of such value medicinally and commercially. but an allied form, found wild in most places in the northern parts of Europe. This large variety, Angelica Archangelica (Linn.), also known as Archangelica officinalis, is grown abundantly near London in moist fields, for the use of its candied stems. It is largely cultivated for medicinal purposes in Thuringia, and the roots are also imported from Spain.

—History—Its virtues are praised by old writers, and the name itself, as well as the folk-lore of all North European countries and nations, testify to the great antiquity of a belief in its merits as a protection against contagion, for purifying the blood, and for curing every conceivable malady: it was held a sovereign remedy for poisons agues and all infectious maladies. In Couriand, Livonia and the low lakelands of Pomerania and East Prussia, wild-growing Angelica abounds; there, in early summer-time, it has been the custom among the peasants to march into the towns carrying the Angelica flower-stems and to offer them for sale, chanting some ancient ditty in Lettish words, so antiquated as to be unintelligible even to the singers themselves. The chanted words and the tune are learnt in childhood, and may be attributed to a survival of some Pagan festival with which the plant was originally associated. After the introduction of Christianity, the plant became linked in the popular mind with some archangelic patronage, and associated with the spring-time festival of the Annunciation. According to one legend, Angelica was revealed in a dream by an angel to cure the plague. Another explanation of the name of this plant is that it blooms on the day of Michael the Archangel (May 8, old style), and is on that account a preservative against evil spirits and witchcraft: all parts of the plant were believed efficacious against spells and enchantment. It was held in such esteem that it was called ‘The Root of the Holy Ghost.’
Angelica may be termed a perennial herbaceous plant. It is biennial only in the botanical sense of that term, that is to say, it is neither annual, nor naturally perennial: the seedlings make but little advance towards maturity within twelve months, whilst old plants die off after seeding once, which event may be at a much more remote period than in the second year of growth. Only very advanced seedlings flower in their second year, and the third year of growth commonly completes the full period of life. There is another species, Angelica heterocarpa, a native of Spain, which is credited as truly perennial; it flowers a few weeks later than the biennial species, and is not so ornamental in its foliage.

—Description—The roots of the Common Angelica are long and spindle-shaped, thick and fleshy – large specimens weighing sometimes as much as three pounds – and are beset with many long, descending rootlets. The stems are stout fluted, 4 to 6 feet high and hollow. The foliage is bold and pleasing, the leaves are on long stout, hollow footstalks, often 3 feet in length, reddish purple at the much dilated, clasping bases; the blades, of a bright green colour, are much cut into, being composed of numerous small leaflets, divided into three principal groups, each of which is again subdivided into three lesser groups. The edges of the leaflets are finely toothed or serrated. The flowers, small and numerous, yellowish or greenish in colour, are grouped into large, globular umbels. They blossom in July and are succeeded by pale yellow, oblong fruits, 1/6 to a 1/4 inch in length when ripe, with membraneous edges, flattened on one side and convex on the other, which bears three prominent ribs. Both the odour and taste of the fruits are pleasantly aromatic.

Our native form, A. sylvestris (Linn.), is hairy in stalk and stem to a degree which makes a well-marked difference. Its flowers differ, also, in being white, tinged with purple. The stem is purple and furrowed. This species is said to yield a good, yellow dye.

Angelica is unique amongst the Umbelliferae for its pervading aromatic odour, a pleasant perfume, entirely differing from Fennel, Parsley, Anise, Caraway or Chervil. One old writer compares it to Musk, others liken it to Juniper. Even the roots are fragrant, and form one of the principal aromatics of European growth- the other parts of the plant have the same flavour, but their active principles are considered more perishable.

In several London squares and parks, Angelica has continued to grow, self-sown, for several generations as a garden escape; in some cases it is appreciated as a useful foliage plant, in others, it is treated rather as an intruding weed. Before the building of the London Law Courts and the clearing of much slum property between Holywell Street and Seven Dials, the foreign population of that district fully appreciated its value, and were always anxious to get it from Lincoln’s Inn Fields, where it abounded and where it still grows. Until very recent years, it was exceedingly common on the slopes bordering the Tower of London on the north and west sides; there, also, the inhabitants held the plant in high repute, both for its culinary and medicinal use.

—Cultivation—Cultivate in ordinary deep, moist loam, in a shady position, as the plant thrives best in a damp soil and loves to grow near running water. Although the natural habitat is in damp soil and in open quarters, yet it can withstand adverse environment wonderfully well, and even endure severe winter frost without harm. Seedlings will even successfully develop and flower under trees, whose shelter creates an area of summer dryness in the surface soil, but, of course, though such conditions may be allowable when Angelica is grown merely as an ornamental plant, it must be given the best treatment as regards suitable soil and situation when grown for its use commercially. Insects and garden pests do not attack the plant with much avidity: its worst enemy is a small twowinged fly, of which the maggots are leafminers, resembling those of the celery plant and of the spinach leaf.

—Propagation—should not be attempted otherwise than by the sowing of ripe, fresh seed, though division of old roots is sometimes recommended, and also propagation by offshoots, which are thrown out by a two-yearold plant when cut down in June for the sake of the stems, and which transplanted to 2 feet or more apart, will provide a quick method of propagation, considered inferior, however, to that of raising by seed. Since the germinating capacity of the seeds rapidly deteriorates, they should be sown as soon as ripe in August or early September. If kept till March, especially if stored in paper packets, their vitality is likely to be seriously impaired. In the autumn, the seeds may be sown where the plants are to remain, or preferably in a nursery bed, which as a rule will not need protection during the winter. A very slight covering of earth is best. Young seedlings, but not the old plants, are amenable to transplantation. The seedlings should be transplanted when still small, for their first summer’s growth, to a distance of about 18 inches apart. In the autumn they can be removed to permanent quarters, the plants being then set 3 feet apart.

—Parts Used—The roots and leaves for medicinal purposes, also the seeds.

The stems and seeds for use in confectionery and flavouring and the preparation of liqueurs.

The dried leaves, on account of their aromatic qualities, are used in the preparation of hop bitters.

The whole plant is aromatic, but the root only is official in the Swiss, Austrian and German Pharmacopoeias.

Angelica roots should be dried rapidly and placed in air-tight receptacles. They will then retain their medicinal virtues for many years.

The root should be dug up in the autumn of the first year, as it is then least liable to become mouldy and worm-eaten: it is very apt to be attacked by insects. Where very thick, the roots should be sliced longitudinally to quicken the drying process.

The fresh root has a yellowish-grey epidermis, and yields when bruised a honeycoloured juice, having all the aromatic properties of the plant. If an incision is made in the bark of the stems and the crown of the root at the commencement of spring, this resinous gum will exude. It has a special aromatic flavour of musk benzoin, for either of which it can be substituted.

The dried root, as it appears in commerce, is greyish brown and much wrinkled externally, whitish and spongy within and breaks with a starchy fracture, exhibiting shining, resinous spots. The odour is strong and fragrant, and the taste at first sweetish, afterwards warm, aromatic, bitterish and somewhat musky. These properties are extracted by alcohol and less perfectly by water.

If the plants are well grown, the leaves may be cut for use the summer after transplanting. Ordinarily, it is the third or fourth year that the plant develops its tall flowering stem, of which the gathering for culinary or confectionery use prolongs the lifetime of the plant for many seasons. Unless it is desired to collect seed, the tops should be cut at or before flowering time. After producing seed, the plants generally die, but by cutting down the tops when the flower-heads first appear and thus preventing the formation of seed, the plants may continue for several years longer, by cutting down the stems right at their base, the plants practically become perennial, by the development of side shoots around the stool head.

The whole herb, if for medicinal use, should be collected in June and cut shortly above the root.

If the stems are already too thick, the leaves may be stripped off separately and dried on wire or netting trays.

The stem, which is in great demand when trimmed and candied, should be cut about June or early July.

If the seeds are required, they should be gathered when ripe and dried. The seedheads should be harvested on a fine day, after the sun has dried off the dew, and spread thinly on sailcloth in a warm spot or open shed, where the air circulates freely. In a few days the tops will have become dry enough to be beaten out with a light flail or rod, care being taken not to injure the seed. After threshing, the seeds (or fruits) should be sieved to remove portions of the stalks and allowed to remain for several days longer spread out in a very thin layer in the sun, or in a warm and sunny room, being turned every day to remove the last vestige of moisture. In a week to ten days they will be dry. Small quantities of the fruits can be shaken out of the heads when they have been cut a few days and finished ripening, so that the fruits divide naturally into the half-fruits or mericarps which shake off readily when quite ripe, especially if rubbed out of the heads between the palms of the hands. It is imperative that the seeds be dry before being put into storage packages or tins.

—Constituents—The chief constituents of Angelica are about 1 per cent. of volatile oil, valeric acid, angelic acid, sugar, a bitter principle, and a peculiar resin called Angelicin, which is stimulating to the lungs and to the skin. The essential oil of the roots contains terebangelene and other terpenes; the oil of the ‘seeds’ contains in addition methyl-ethylacetic acid and hydroxymyristic acid.

Angelica balsam is obtained by extracting the roots with alcohol, evaporating and extracting the residue with ether. It is of a dark brown colour and contains Angelica oil Angelica wax and Angelicin.

—Uses—Angelica is largely used in the grocery trade, as well as for medicine, and is a popular flavouring for confectionery and liqueurs. The appreciation of its unique flavour was established in ancient times when saccharin matter was extremely rare. The use of the sweetmeat may probably have originated from the belief that the plant possessed the power of averting or expelling pestilence.

The preparation of Angelica is a small but important industry in the south of France, its cultivation being centralized in ClermontFerrand. Fairly large quantities are purchased by confectioners and high prices are easily obtainable. The flavour of Angelica suggests that of Juniper berries, and it is largely used in combination with Juniper berries, or in partial substitution for them by gin distillers. The stem is largely used in the preparation of preserved fruits and ‘confitures’ generally, and is also used as an aromatic garnish by confectioners. The seeds especially, which are aromatic and bitterish in taste, are employed also in alcoholic distillates, especially in the preparation of Vermouth and similar preparations, as well as in other liqueurs, notably Chartreuse. From ancient times, Angelica has been one of the chief flavouring ingredients of beverages and liqueurs, but it is not a matter of general knowledge that the Muscatel grape-like flavour of some wines, made on both sides of theRhine, is (or is suspected to be) due to the secret use of Angelica. An Oil of Angelica, which is very expensive, was prepared in Germany some years ago: it is obtained from the seeds by distillation with steam, the vapour being condensed and the oil separated by gravity. One hundred kilograms of Angelica seeds yield one kilolitre of oil, and the fresh leaves a little less, the roots yielding only 0.15 to 0.3 kilograms. Like the seeds themselves, the oil is used for flavouring. Besides being employed as a flavouring for beverages and medicinally, Angelica seeds are also used to a limited extent in perfumery.

—Medicinal Action and Uses—The root stalks, leaves and fruit possess carminative, stimulant, diaphoretic, stomachic, tonic and expectorant properties, which are strongest in the fruit, though the whole plant has the same virtues.

Angelica is a good remedy for colds, coughs, pleurisy, wind, colic, rheumatism and diseases of the urinary organs, though it should not be given to patients who have a tendency towards diabetes, as it causes an increase of sugar in the urine.

It is generally used as a stimulating expectorant, combined with other expectorants the action of which is facilitated, and to a large extent diffused, through the whole of the pulmonary region.

It is a useful agent for feverish conditions, acting as a diaphoretic.

An infusion may be made by pouring a pint of boiling water on an ounce of the bruised root, and two tablespoonsful of this should be given three or four times a day, or the powdered root administered in doses of 1O to 30 grains. The infusion will relieve flatulence, and is also of use as a stimulating bronchial tonic, and as an emmenagogue. It is used much on the Continent for indigestion, general debility and chronic bronchitis. For external use, the fresh leaves of the plant are crushed and applied as poultices in lung and chest diseases.

The following is extracted from an old family book of herbal remedies:
‘Boil down gently for three hours a handful of Angelica root in a quart of water; then strain it off and add liquid Narbonne honey or best virgin honey sufficient to make it into a balsam or syrup and take two tablespoonsful every night and morning, as well as several times in the day. If there be hoarseness or sore throat, add a few nitre drops.’
A somewhat similar drink, much in use on the Continent in the treatment of typhus fever, is thus prepared:
‘Pour a quart of boiling water upon 6 oz. of Angelica root cut up in thin slices, 4 oz. of honey, the juice of 2 lemons and 1/2 gill of brandy. Infuse for half an hour.’
Formerly a preparation of the roots was much used as a specific for typhoid.

Angelica stems are also grateful to a feeble stomach, and will relieve flatulence promptly when chewed. An infusion of Angelica leaves is a very healthful, strengthening tonic and aromatic stimulant, the beneficial effect of which is felt after a few days’ use.

The yellow juice yielded by the stem and root becomes, when dry, a valuable medicine in chronic rheumatism and gout.

Taken in medicinal form, Angelica is said to cause a disgust for spirituous liquors.

It is a good vehicle for nauseous medicines and forms one of the ingredients in compound spirit of Aniseed.

Gerard, among its many virtues that he extols, says ‘it cureth the bitings of mad dogs and all other venomous beasts.’

—Preparations—Fluid extract, herb: dose, 1 drachm. Fluid extract, root: dose, 1/4 to 1 drachm.

Other Angelicas
AMERICAN ANGELICA or Masterwort (A. atropurpurea, Linn.), also used in herbal medicine in North America, grows throughout the eastern United States. The root has a strong odour and a warm aromatic taste. The juice of the fresh root is acrid and said to be poisonous, but the acridity is dissipated by drying.

The root, though lighter and less branched, is similar in appearance to that of A. Archangelica, with nearly allied constituents and properties, and the medicinal virtues of the whole plant are similar, so that it has been employed as a substitute, but it is inferior to the European Angelica, being less aromatic.

WILD ANGELICA (A. sylvestris, Linn.), yields a yellow dye.

The Angelica Tree of America (Xanthoxylum Americanum, Mill), the Prickly Ash, as it is more generally named, is not allied to the umbelliferous Angelicas. Its berries and bark are employed to prepare a tonic, and it is used in the treatment of rheumatism and skin diseases.


I am the virgin of many forms, descended form heaven, with the sight of a steer, three-headed and wild, and with golden weapons. I am Phoebe experienced in the arts; I am Eileithyia[Artemis as birth Goddess] who bestows light on humans, she who bears all three links to the threefold nature, like the fiery images of the ether. But with a team I take possession of the air, while the earth determines the gender of my black children.

Now you should do everything for me, but the image is inside of him. I have the form of Ceres[Demeter], the queen of the divine fruits who wears dresses of all white and golden shoes on her feet. But my girdle encircles larcenous dragons who reach up into the heights with pure tracks, hanging from their own heads to the tips of their toes, winding around one after the other.

The garden of Hecate, wherein she grew her poisonous plants and medicinal herbs, was found on Phasis. It was next to the Imperial City of Aetes surrounded by insurmountable walls nine fathoms high, protected by seven bastions and gurrom of the enclosure,

guarded by three iron towers. High on the posts of the posts of the tower stood Artemis, radiating a trembling brilliance, with a horrifying gaze that no mortal could withstand, if he did not approach with gifts and purification offerings.

The Colchian garden of Hecate concealed numerous medical plants

Orphic Songs of the Argonauts

There is a grove in the inner most room of the enclosure,

Where lush green wood ascends with shadowy tips,

Laurel trees and cornelian cherry and slender plane tree aloft.

There are also many herbs in this place, arching over the deep roots:

Pea, complete with the noble onion weed, and maidenhair,

Aristea, most tender of plants, and umbrella grass with black nightshade

Cyclamen, like the violet, and sesame, complete with oriental sesame

Lavender, then peony, surrounded by thickets of pennyroyal

Then mountain germander, mandrake also, and pale diktamnon,

Saffron with sweet scent, and garden cress next to germander,

Yew, dark poppy, and low chamomile,

Panakes and mallow, with pepper and monkshood……

And many others more poisonous rose up from the ground.

Incense of Hecate

Take equal parts:

Frankincense(olibanum) Boswellia sacra Fluck

Laurel leaves Laurel noblis L.

Myrrh Commiphora spp.

Rue seeds Peganum harmala L.

Storax Liquidambar officinalis L.

Crumble and mix everything together. Then strew the incense on glowing wood embers or on special incense charcoal. The incense is quite aromatic, with domant scent of the storax.

Peganon is pschyoactive rue, Penganum harmala L., which was used in the mysteries, according to Nicander.

The Plants in the Garden of Hecate

English name Botanical Name Known Classical Medicinal Use

Aristea, grass-leafed possibly Aristea cyanea Ait.

or Nivenia corymbosa (shrub iris)

Buckthorn Rhamus spp.

Chamomile, German Chamomilla recutita L. Infections

Cherry, cornelian Cornus mas L.

Cress, Garden Lepidium sativum L.

Black Poplar Populus nigra L. Gout and epilepsy

Germander Teucrium micropodiodes L. Love potion

Grass, umbrella Cyperus longus spp.

Juniper Juniperus spp. Abortifacient


Juniper, Greek Juniperus exelsa L. Wards off demons

Laurel Laurel nobilis L. Abortifacient,


Lavender Lavendula stocchas L.

Maidenhair Adiantum cappilus-veneris L.

Mandrake Mandragora officinarum L. Aphrodisiac,

Mandragora autumnalis L. soporific,

(autumn mandrake) abortifacient

Atropa belladonna L.(belladonna)

Mallow, common Malva rotundifolia L.

Mallow, european Malva alcea L.

Mint, Poleo Mentha pulegium Abortifacient,


Monkshood Aconitum spp. Gout

Nightshade, black Slanum nigrum L.

Onion weed Asphodelus fistulosus L.

Pea Lathyrus clymenum spp.

Pennyroyal, hart’s Mentha cervina

Peony Paeonia officinalis L. Gout, hemmerhoids

Pepper, Ethiopian Unona aethiopica Dunal Antidote for hemlock poisoning

Plane tree, oriental Platanus orientalis L.

Poppy, black Glaucium flavcum Crantz Decoction to treat dysentery

Poppy, black opium Papaver somniferum L. var nigra Analgesic

Poplar, silver Populus alba spp. Wounds

Saffron Crocus sativa L. Aphrodisiac

Sarsaspariila, Italian Smilax aspera

Sesame Sesamum indicum L. Love potion

Violet, alpine Cyclamen neapolitanum L.

Yew Taxus baccata L.

This was excerpted from the book Witchcraft Medicine Enjoy!!!!!!!!!!!

Related Posts Plugin for WordPress, Blogger...

Copyright Info

I love to share and all of the artwork on this blog is created by me, unless otherwise noted. I do ask that you do not copy or recreate any of the posted artwork here for contest submissions, publication, or profit. I will be extremely flattered if something here inspires you to create for your own personal use, but please give me credit and/or link to my blog. I appreciate your stopping by, and thanks for your understanding!
MyFreeCopyright.com Registered & Protected