Recipes for Ostara: Spring Equinox

Egg Salad with Salad Burnet & Chervil Vegetable Omelet

Feb 27, 2008

Two recipes featuring eggs, flavored with herbs, to help celebrate this ancient pagan celebration of spring.

Ancient Festival

Ostara is also known as the Spring Equinox or Vernal Equinox. This yearly celebration occurs between March 20th and 23rd. The length of the day and the length of the night are equal. The Spring Equinox was a traditional time for the sowing of crops in the New Year.

Goddess of Spring

Eostre was the Anglo-Saxon goddess of spring. Spring was a time associated with fertility, rebirth and growth, a welcome change after the long barren winter. Some of the symbols associated with this festival included eggs, rabbits, and hot crossed buns.

Painted and decorated eggs were a symbol of life and fertility. Hot crossed buns symbolized a cross within a circle. This magical talisman was also an ancient astrological symbol representing the earth, the four directions, the four elements and the four seasons of the year.

Easter Celebration

Ostara has evolved into our modern holiday Easter. Easter is celebrated on the Sunday closest to the first full moon occurring after the spring equinox.

Ostara Egg Salad with Salad Burnet

Serve this salad with assorted breads and crackers if desired.

Ostara Egg Salad Ingredients

12 eggs
1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh salad burnet - chopped fine
1/2 teaspoon salt
1/4 teaspoon black pepper

Ostara Egg Salad Directions

Place the eggs in a large pan, fill the pan with water and place it on the stove on high heat.
When the water comes to a boil turn the heat down to medium and cook the eggs for an additional 12 minutes.
Remove the pan from the stove, drain the water and run cold water over the eggs until they have cooled down.
Remove the shells from the eggs and chop the eggs up and place them in a large bowl.
Add the remaining ingredients and mix well.

Chervil Vegetable Omelet

This omelet makes 4 servings. Chervil symbolizes new life and hope.

Ingredients for the Chervil Omelet

1 tablespoon vegetable oil
1/2 cup green onions - sliced thin
1/2 cup red bell pepper - seeded and diced
1/2 cup mushrooms- chopped
6 eggs
2 tablespoons heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh chervil leaves - chopped fine

Directions for the Chervil Omelet

In a large frying pan heat the oil over medium heat.
Add the green onions, bell pepper and mushrooms and cook for 5 minutes.
Remove the vegetables to a plate and reserve for later.
In a mixing bowl whisk together the eggs, cream, salt and pepper.
Pour the egg mixture into the frying pan and sprinkle the reserved sautéed green onions, peppers and mushrooms on top.
When the eggs are firmly cooked sprinkle the chervil on top then fold the omelet in half and place it on a large serving platter.
Cut the omelet into 4 pieces.