Pagan Midsummer: Summer Solstice

Wiccan Litha and Druid Alban Hefin, Pagan Day of Magick, Celebration

Jun 21, 2007

Midsummer, called Litha by Wiccans and Alban Hefin by Druids, celebrates Earth's abundance. The altar is decorated for the Sabbat. Its feast is vegetables and fruits.

Midsummer

Shakespeare immortalized this lesser fire Sabbat in his play, A Midsummer Night’s Dream. Faeries are featured in this comedy.

Litha is also the time of another celebration, the Feast of the Faeries. At twilight, the portals between the worlds open and faeries may enter our world. Mortals who welcome them are blessed with joy and wisdom.

Alban Hefin is when the Holly King takes over the reign from the Oak King who will, again reign at Yule. It is the first day of the new year. The Druids celebrated this day on June 24, not on the Summer Solstice. Their day ran from sundown to sundown. This is celebrated by the Christians as the Feast of John the Baptist.

The Celebratory Altar

Colors, herbs, incense and flowers vary according to the different practitioners as do the traditions.

The altar is decorated with red, white, yellow, green or blue candles and cloths. Summer flowers, such as lilies, daisies and roses, and green branches are placed on it. Incense of lemon, frankincense, lavender, rose and wisteria is burned. Dried herbs such as lavender, vervain, chamomile and St. John’s Wort adorn the altar. Other decorations are seashells, fruit and potpourri.

Some Pagans make a bag and fill it with herbs, then create a mental petition of problems, sorrows, ailments and pain into the bag. A red string is tied around it. This is also placed on the altar. The candles’ flames purify and release the woes. This is reflected upon. After this, magick can be performed if desired.

The Feast and Recipes

Traditional foods are summer fruits, fresh vegetables and mead, an alcoholic beverage made of honey, yeast, water and herbs, if desired.

Melon Ambrosia: Cut cantaloupes, watermelon, honeydew and other desired melons into bite-sized squares. Coat with honey and mix well.

Citrus Medley: Slice oranges, grapefruit and other desired citrus fruits. Pour Crème de Menthe or mint flavored syrup over fruit. Mix until all fruit is coated. Peaches, nectarines and/or apricots can be substituted for the citrus fruits.

Bean and Zucchini Salad: Cook 1 c each fresh or frozen green, wax and lima beans until tender. Canned beans may be substituted. Cut one small zucchini, leaving skin on, into squares. Dice one medium onion. Cool cooked beans. Add zucchini and onions. Balsamic vinegar dressing: Mix ¼ c balsamic vinegar, ¾ c olive oil, one large clove garlic, minced and ¼ tsp dried oregano. White vinegar and vegetable oil may be substituted. Pour dressing over vegetables and toss well.

Tomato, Onion, Pepper and Cucumber Salad: Dice 2 medium tomatoes, 1 medium onion, 1 medium bell pepper and one medium cucumber with skin on. Crumble 1 Tbs dried parsley or snip three sprigs fresh parsley. Combine vegetables and parsley. Pour balsamic vinegar dressing over the mixture and stir well.

Corn, Pepper and Tomato Salad: Cook 2 cups fresh or frozen corn. Canned corn can be used. Dice bell peppers and tomatoes coarsely. Cool cooked corn. Mix all vegetables. Dressing: Combine ½ c cider vinegar, ½ c sugar and ¼ tsp each celery seed and mustard seed. Mix well and boil. When cool, pour over vegetables

Note: These dishes are better if they are made the day before and refrigerated overnight.