China Bayles' Book of Days (73 page)

The nearer the New Moon to Christmas Day, the harder the winter weather.

—TRADITIONAL WEATHER LORE

DECEMBER 22

Make thee a box of the wood of rosemary and smell to it and it shall preserve thy youth . . . Smell it oft and it shall keep thee youngly.

—BANCKES’ HERBAL, 1525

Banckes’ Herbal
: Rosemary

We don’t know who the author of
Banckes’ Herbal
was, although we know that it was “imprynted by me Rychard Banckes” in London in 1525. It seems to have been based on some medieval manuscript, which is now lost, for (as Eleanour Rohde says in her book
The Old English Herbals
), it gives the impression of “being a compilation from various sources, the author having made his own selection from what pleased him most in the older English manuscript herbals.” One of the most charming sections of
Banckes’ Herbal
is the chapter on rosemary. These selections from the text will make you “light and merrie”—and perhaps appreciate your rosemary just a little bit more!

• Take the flowers [of rosemary] and make powder thereof and binde it to thy right arme in a linnen cloath and it shall make thee light and merrie.

• Take the flowers and put them in thy chest among thy clothes or among thy Bookes and Mothes shall not destroy them.

• Boyle the leaves in white wine and washe thy face therewith and thy browes, and thou shalt have a faire face.

• Also put the leaves under thy bedde and thou shalt be delivered of all evill dreames.

• Also if thou be feeble boyle the leaves in cleane water and washe thyself and thou shalt wax shiny.

• If thy legges be blowen with gowte, boyle the leaves in water and binde them in a linnen cloath and winde it about thy legges and it shall do thee much good.

• If thou have a cough drink the water of the leaves boyld in white wine and ye shall be whole.

• Make thee a box of the wood of rosemary and smell to it and it shall preserve thy youth.

• Take the Timber thereof and burn it to coales and make powder thereof and rubbe thy teeth thereof and it shall keep thy teeth from all evils. Smell it oft and it shall keep thee youngly.

Read more about Banckes’ Herbal and other old texts:

The Old English Herbals,
by Eleanour Sinclair Rohde

Evergreen rosemary—the rose of the Virgin Mary—is one of the special plants of Christmas. It was believed to blossom at midnight on Christmas Eve, and to have acquired its scent from the garments of the Infant Jesus, which the Virgin hung out to dry on a rosemary bush.

—CHARLES KIGHTLY, THE PERPETUAL ALMANACK
OF FOLKLORE

DECEMBER 23

The winter solstice occurs about now: the shortest day and the longest night of the year. The Celtic Tree Month of Birch begins.

The north wind doth blow
And we shall have snow.
—TRADITIONAL

The Yule Log

The burning of the Yule log is an ancient tradition that has more to do with the celebration of the solstice than with Christmas. In England and Europe, the logs most often burned were that of the birch, the oak, and the yew, all held to be sacred trees, related to the cycle of birth and death.

Since fire and light were of such great importance at this darkest time of the year, it is easy to see why the burning of a great log was included in the ritual. In England, it was often covered with herbs and lit with one of the candles that had been blessed at Candlemas. The log was burned throughout the twelve days of Christmas, often with the addition of symbolic fuels. In Serbia, for instance, wheat was tossed on the fire to represent the sacrifice of the harvest and ensure a bountiful harvest in the coming year. Even the ashes were disposed of ritually. In France and Germany, they were mixed with the cows’ feed to keep the animals safe from harm. In Eastern Europe, they were scattered around the fruit trees to increase their yield.

You can begin a memorable Yule tradition by inviting the children to help with this holiday herbal project. Find a large fireplace log. (Sometimes this can come from a tree that has some special significance for the family.) Using sparing amounts of white glue, cover the log with glued-on oakmoss (available at craft stores) or moss that you have gathered. Decorate with glued-on cinnamon sticks, star anise, whole cloves, juniper berries, holly leaves, pine cones, bits of lichen, and sprigs of rosemary and sage. Drop fragrant herbal oils (balsam, cinnamon, orange, bayberry are ideal) onto the moss-covered log, and add a paper bow.

When it’s time to light your Yule log, gather the family for carols, holiday treats, and a ceremonial lighting. If you made Brighid’s candle for a Candlemas celebration (see February 1), it would be perfect for the occasion. When the log is almost completely burned, save a last bit to incorporate into next year’s log. And don’t forget to use the ashes in a way that enriches your garden.

Come bring with a noise, my merry, merry boys
The Christmas log to the firing;
With last year’s brand light the new log, and
For good success in his spending
On your psalteries play, that sweet Luck may
Come while the log is a-tending.
—ROBERT HERRICK, HESPERIDES, 1648

DECEMBER 24

Tonight is Christmas Eve.

O Christmas Tree, O Christmas Tree!

Tonight is a night for friends and family, and—at our house—trimming the tree. We’ve already chosen a fresh green juniper tree from among the many that grow along the creek, cut it with ceremony, and brought it home, with the help of our dogs, of course, who love to join in the fun. Bill puts the tree up and adds strings of lights, I spread the old quilted skirt beneath it, and—joined by those of the clan that have arrived for the holiday—we decorate it with the herbs and flowers saved from the Lammas gathering (see August 1). When it’s finished, our tree is breathtaking, a kaleidoscope of colors and a rich bouquet of fragrances.

With the decorating, there is music, of course—our favorite carols, old recordings played on an old phonograph. And hot mulled cider and plenty of Christmas treats to munch and share with anyone who happens to drop in. Here are two of our favorite recipes.

HOLIDAY MINI-FRITATAS

1 medium zucchini, sliced in
-inch thick rounds
6 button mushrooms, sliced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
16 large eggs
1 tablespoon minced fresh rosemary
2 tablespoons Savory Blend (August 29) or salt
½ cup finely grated Swiss or Gruyère cheese

Heat oven to 400°. Spray two 24-cup mini muffin tins with cooking spray. In a large bowl, thoroughly mix eggs, rosemary, Savory Blend or salt. Distribute the zucchini, mushrooms, and peppers in each muffin cup. Pour egg mixture into each cup, filling to the rim. Sprinkle with cheese. Bake until set, about 8-10 minutes. Serve warm, on platters decorated with rosemary sprigs. (May be refrigerated and reheated for serving at 325°.)

ROSEMARY WALNUTS

1 pound shelled walnuts
2 tablespoons olive oil
2 tablespoons butter, melted
3 tablespoons minced fresh rosemary leaves
2 teaspoons paprika
½ to 1 teaspoon salt or Zippy Blend (August 29)

Preheat over to 325°. Place all ingredients in a bowl and toss to mix. Spread on a baking sheet large enough to hold the nuts in a single layer. Bake for 20-25 minutes, stirring once or twice, or until the nuts are golden but not browned and the scent of rosemary fills the room. Remove and cool. May be eaten when warm or stored in an airtight container for up to 2 weeks. Makes 2 cups. (Thanks to Madeline Wajda, of Willow Pond Farm Herbs, for sharing this recipe.)

DECEMBER 25

Today is Christmas.

Now Christmas is come
Let’s beat up the drum,
And call all our neighbors together,
And when they appear
Let us make them such cheer
As will keep out the wind and the weather.
—WASHINGTON IRVING

A Great Bowl of Stuffing

I don’t know which is more important at our house, the turkey or the stuffing. And because none of us can ever agree on exactly which stuffing is best, we usually have at least two kinds: the traditional sage stuffing and Bill’s definitely nontraditional favorite South-of-the-Border Stuffing, hot and spicy, with his home-grown chiles. The sage stuffing goes into the turkey and the spicy is baked separately. Your mother probably gave you her sage stuffing recipe, so here is Bill’s favorite. Merry Christmas!

BILL’S SOUTH-OF-THE-BORDER STUFFING

¼ pound chorizo (spicy Mexican sausage)
1 cup chopped onions
½ cup chopped celery
½ cup chopped roasted poblano chiles
2 ancho chiles, chopped

1-2 habanero chiles, chopped (These are the really hot
ones. Use less for less fire-power. Wear gloves or put
sandwich bags over your hands when handling.)
4 cloves garlic, chopped
1½ teaspoons powdered cumin
4 cups cubed corn bread, slightly dry
¼ cup minced parsley
½ cup grated cheddar cheese
chicken or turkey stock

Crumble chorizo into a skillet and begin to brown. Add the onions, celery, chiles, garlic, and cumin. Cook, stirring occasionally for about 12 minutes, or until chiles are soft. In a large bowl, combine the corn bread, parsley, and grated cheese with the pepper mixture. Add stock to moisten and mix well. Turn into greased casserole dish. Bake, covered, at 350° for 30 minutes. Uncover and bake 15 minutes longer.

I am not alone at all, I thought. I was never alone at all. And that, of course, is the message of Christmas. We are never alone. Not when the night is darkest, the wind coldest, the world seemingly most indifferent. For this is still the time God chooses.

—TAYLOR CALDWELL

DECEMBER 26

Today is the beginning of the celebration of Kwanzaa.

The word
Kwanzaa
is derived from the Swahili phrase
Matunda ya Kwanza,
which means “first fruits of the harvest.” The additional “a” in distinguishes the African American Kwanzaa from the African Kwanza.

Kwanzaa and
Abelmoschus esculentus

The foods of Kwanzaa reflect the enormous variety of cuisines that are part of the African American culinary heritage. A wide range of herbs are used, many of them hot and spicy, but most cuisines have one important herb in common:
Abelmoschus esculentus,
a native of Ethiopia, now used worldwide. The muscilagenous fruits of this valuable plant are used in soups and stews and as a thickening agent. The leaves, buds, and flowers are cooked as greens, or dried and used as a seasoning. The seeds are ground into flour for bread, roasted and ground as a coffee substitute, and pressed to produce a nutritious oil, low in saturated fat. Medicinally,
Abelmoschus
is used as a poultice to reduce swellings and inflammations. Antioxidant and anti-inflammatory, it helps to lower homocysteine levels, related to higher risk of heart disease. Recent research also demonstrates that it can inhibit the growth of the bacteria that can cause stomach ulcers and cancer.

If the Latin name of this herb doesn’t ring a bell with you, you’re bound to be familiar with its English name: okra. And if you are looking for a way to commemorate Kwanzaa, consider this simple side dish of golden sautéed okra, accented with turmeric and sesame seeds.

SAUTÉED OKRA

1 tablespoon sesame seeds
1 tablespoon butter
3 onions, sliced
2 cloves garlic
1 pound fresh young okra, sliced in
-inch pieces
1 ½ teaspoons ground turmeric