Here in the Northern Hemisphere, this Friday was the Spring Equinox, or Ostara in the Celtic Wheel of the Year - a time where day and night are of equal length once again. The festival symbolises a time of abundance, growth and renewal and it’s easy to see why: it’s light here past 6 p.m. now, the morning birdsong is growing, the mercury is finally rising (some of the time in Edinburgh, anyway…) and daffodils are bursting into bloom. The balance has definitely begun to shift towards longer, lighter days, and I for one am ready for them. At the same time, Ostara is a time of emerging change and growing energy that can feel intense after the darker, cosy months spent so often at home - so go gently with yourself too. Here are some tips to help you to savour the moment and unfurl gently into this beautiful time of promise.
Embracing Spring Flowers
“Flowers for Spring… Groundbreaking!” is the oft-quoted line from The Devil Wears Prada… And yet every year I’m bowled over by their beauty. Whatever the season, bringing the outside inside and embracing natural touches around my home is one of my favourite rituals that helps me feel grounded in the moment, no more so than in Spring. Whether bringing blossom inside to force (all too fleeting, but all the more beautiful for it) or arranging jam jar posies of Spring blooms, those first buds and flowers never fail to make me feel optimistic. This week I hosted my Spring Flower Arranging workshop at Norah with Ochre Botanical Studios (pic of our flower bar below, minus the gorgeous foliage and blossom!) and the joy of participants as they worked with narcissi, tulips, hellebores, flowering currants and more was palpable.
I encourage you to do the same this week - even a few stems of British supermarket daffs and some foraged blossom in a jam jar will help set the tone for Spring, and arranging them slowly and intentionally will help you to appreciate their beauty. And on the theme of Spring flowers, if you’re local and would like to join me for my next seasonal gathering, we will be pressing Spring flowers for Beltane - sign up here to get first access to tickets when they launch very soon.
Spring Foraging
The foraging season begins in earnest now, with everything from wild garlic to gorse petals ready to gather, and the birch sap rising and wild violets emerging. Wild garlic is great for beginners as the smell is unmistakable (though do consult a guide if you’re not sure). Take sparingly and never uproot anything - you can read more guidance here. I share my tips for finding wild garlic in my book, Slow Seasons, as well as a recipe for wild garlic pesto. Other favourite recipes include wild garlic scones (Rosie Birkett has a wonderful recipe on her Substack) and wild garlic wilted into soups and stews (like this wild garlic and puy lentil soup by Anna Jones). In fact, they’re delicious together! Flowering currant is another foraging find that’s easy spot and unlikely to be confused with other species thanks to its striking pink flowers and blackcurrant scent; I shared my recipe for a delicious Spring cordial you can make with them over on my Instagram this morning. Whatever you forage or make, take time to really slow down and engage all your senses in the act of gathering and making.
Spring Switchover
At this time of year I swap textiles and bedding around the house for lighter, brighter and more Springlike colours, and change up my cosy Winter candles, replacing them with lighter scented and naturally dyed beeswax candles. Over the next couple of weeks as we head towards Easter, I’ll dig out some of my egg-themed decorations like the hand painted eggs I made last year, and take my time to set the table with ginghams and more flowers. In my book I share instructions for how to make your own table runner and napkins, and how to create a Spring tablescape if you’re looking for some pointers or a new season sewing project.
Getting Outside
The weather has been lovely here recently, and it’s been easy to spend as much time as possible outside. I’m out every day for a walk (and inevitably park!) with Baby L, and at weekends National Trust properties are beckoning as they open their doors and gardens again. I was given a beautiful vintage camera lens for Mother’s Day and am enjoying getting acquainted with my “big camera” again on trips to the great outdoors, as well as sketching things I’ve seen and pressing flowers from the places we visit when we get home. If you’re local, one of my favourite walks at this time of year is the Daffodil Avenue along the Fife Coastal Path between Aberdour and Dalgety Bay - the scene of many childhood walks and adventures. Flask of tea and something baked mandatory (recipe idea below!) And is it just me, or does a cup of tea just taste better outside, especially in the Springtime?!
Blood Orange, Fennel Seed & Almond Biscuits
Blood orange - which is coming to the end of its season - pairs beautifully with herbs and spices, and I just love the aniseed note that fennel seed gives these biscuits. If you’re not a fennel seed fan you could just leave it out; they will still be lovely and citrusy. The almond makes these biscuits extra short, so handle the dough with care! You can always wet your hands to help roll the dough into balls if the mixture feels too delicate. If you don’t have spelt flour, just replace with the same amount of self-raising flour. To make the biscuits, you will need:
Makes approx 20 biscuits
100g butter
50g caster sugar
95g self-raising flour
2 tsp fennel seeds, roughly chopped
30g spelt flour
25g ground almonds
Zest of one blood orange (replace with a standard orange if you can’t get blood oranges)
Flaked almonds and icing sugar, to decorate (optional).
Method:
Preheat the oven to 180C/ 160C Fan. Line two baking trays with parchment.
In a stand mixer, or by hand in a large bowl, cream the butter, orange zest, fennel seeds and sugar until light and fluffy - around five minutes.
Add the flours and ground almonds, beating until the mixture comes together into a rough dough.
Take walnut-sized pieces of the dough and roll them into balls. Place them on the trays, spaced well apart (they will spread as they cook).
Use a fork dipped in water to press down each of the biscuits, then decorate with a flaked almond. Bake for 12 - 15 minutes until golden brown.
Remove from the trays and place on a wire rack to cool completely. Dust with icing sugar. Delicious served alongside the posset I shared on my Instagram recently!
I will see you next for Beltane, the midpoint between the Spring Equinox and Summer Solstice. In the meantime, I’ll be here sharing my weekly posts in my paid community, with a recipe, craft, journaling prompts, seasonal glimmers, activities and seasonal reading recommendations spread across each season. I’d love it if you joined us there - here’s a flavour of some of my recent posts:
Activity: Spring Moodboard and Intention Setting
Craft: Vintage Plate Wall Display
Recipe: Blood Orange, Ricotta and Almond Cakes
If you live locally then do look out for news of my seasonal gatherings (and secure your spot here) and if you live further afield I now have a virtual offering! I’d love it if you joined me alongside other wonderful creatives Morvern Graham, Poppy Okotcha and Gaz Oakley for the Spring Circle, part of Jack Harries’ Wild Tales - a gathering online to rediscover other, more human ways of living.
Thanks so much for being here and have a wonderful March. See you in May for Beltane! Xxx
You can find more seasonal musings, recipes, crafts and lifestyle ideas in my book, ‘Slow Seasons’, which you can order from a number of places here, or from me on my website directly here.