Januarythe deep-rooted month
January is the hush after the feasting, when the light returns so slowly you have to trust it. The ground is locked and the trees stand bare, yet everything that will bloom is already waiting underneath. This month asks you to rest, to tend your roots, and to begin gently.
The full moon
Wolf Moon
also called Ice Moon · Old Moon
The name is usually linked to wolves heard howling in the long winter nights, and like most full moon names it comes from a blend of Native American, early Colonial American and European traditions. Keep this moon by stepping outside, letting the cold wake you, and naming one thing you want to protect this year.
Plant lore
Birch
Birch is the tree of beginnings: in the Ogham tree alphabet it is Beith, the very first letter. Birch twigs were bound into the besoms that swept out the old year, so it carries a sense of cleansing and fresh starts.
Witch Hazel
Witch hazel opens its spidery, scented flowers in the depths of winter, a small defiance of the cold. Its forked branches were favored for water dowsing, and the 'witch' in its name likely comes from an Old English word meaning pliant rather than from witchcraft.
Winter Jasmine
Winter jasmine opens small yellow flowers on bare green stems in the deepest part of winter, long before its leaves return. In China, where it grows wild, it is called yíngchūnhuā, the flower that welcomes spring, and it has long been painted and praised as a promise that the cold will not last. Unlike its summer cousins it has almost no scent, as if it saves its whole voice for color.
Weather omens
Kitchen witchery
Root and Barley Hearth Soup
Root vegetables hold the strength of the earth through winter, and barley is one of the oldest grains of the hearth. Simmering them together is a way of feeding your own roots.
You'll need
- 2 tablespoons butter or olive oil
- 1 onion, diced
- 2 carrots, diced
- 1 parsnip, diced
- 2 celery stalks, sliced
- 1/2 cup pearl barley, rinsed
- 6 cups vegetable or chicken broth
- 2 sprigs of thyme and a small sprig of rosemary
- Salt and pepper to taste
Method
- Warm the butter or oil in a large pot over medium heat and soften the onion for about 5 minutes.
- Add the carrots, parsnip and celery and stir for another 5 minutes.
- Add the barley, broth, thyme and rosemary, bring to a boil, then lower the heat.
- Cover and simmer for 40 to 45 minutes, until the barley is tender.
- Remove the herb stems, season with salt and pepper, and serve hot.
What is rooted in me will hold me through the cold.
In the night sky
The Quadrantid meteor shower usually peaks around January 3 to 4, with a short, sharp peak best seen in the dark hours before dawn. Look toward the northeast sky, away from city lights.
A small practice
Choose one word for the year rather than a long list of resolutions. Write it on a slip of paper and tuck it beneath a candle or a houseplant, and let it quietly root there through the dark weeks.
For your journal
What in your life needs rest more than it needs effort right now?
Write in your journal