Lughnasadh - Celebrating the first harvest

Lughnasadh half way between Summer Solstice and Autumn Equinox. Celebrating the first harvest or beginning of the harvesting season. Also called Lammas this celebration is observed in Ireland, Scottland and other European countries

The practice and traditions of marks the beginning of the harvesting season. During the celebrations first fruits were offered, there was feasting, handfasting, fairs and athletic contests.

What are some things to do for Lughnasadh:

So how can be celebrate Lughnasadh at home? You can celebrate Lughnasada by eating seasonal fruit and vegetables, baking breads and sharing them with friends. Have a garden party and enjoying the sun.

Other ways to celebrate: Enjoy a bonfire, host a dinner, make jams and preserves, walk out in nature.

Other quick tidbits for Lughnasadh:

Colors: Green, Gold, Yellow and Orange

Foods: Currants, Raspberries, Blackberries, Corn, Wine, Beer, Grapes and Grains

Stones: Amber, Citrine, Peridot, Carnelian, Clear Quartz

Flowers and plants: Sunflowers

Herbs: Mint, Yarrow, Goldenrod, Vervain, Meadowsweet

Deities: Lugh, Ceres, Vesta

Folklore: In Celtic mythology this day was to celebrate the God Lugh. He was portrayed as a craftsman and a warrior. Games and athletic contest were held in his honor. A village funeral feast was held in honor of Lugh’s mother, Tailtu who supposedly passed on from exhaustion of clearing Ireland’s land for the harvest.

Baking bread is also done during Lughnasadh. It was said that it was good luck to wait until August 1st to use the first sheaves of grain. The farmer’s wife would be up all-night making grain and bread. If the wife was able to complete the bread by the morning it was said to bring on good luck for the upcoming harvesting season.


Lughnasadh Magic Bread


¾ C Milk

1Tbsp Quick Yeast (Heaping)

¼ C Honey

4 C All Purpose Flour

2 Eggs

½ C Oil

1 tsp Salt

1 Egg (for brushing on bread)


Stay positive, this bread is traditionally baked while singing or chanting to help create positive vibes for the harvesting season.

Heat milk and add yeast and honey to a small bowl, allow yeast to bloom

In a large bowl sift flour and salt.

Lighty beat eggs and add to yeast mixture with oil

Add entire liquid mixture to flour mixture and stir until a ball forms.

Tip out dough ball and knead until smooth (about 15mins) add flour to prevent sticking but not too much

Grease a bowl and add kneaded dough to the bowl, allow to rise until double it’s size. 1 to 2 hours.

Tip out dough and shape to loaf, doll or separate into 6 “snakes” and braid into a loaf.

Brush loaf with beating egg and allow to rest until risen once more.

Preheat oven to 350 degrees.

Brush once more with beaten egg and top with flakely salt or seeds if desired.

Bake for 35-45 mins. Cool on rack and enjoy

Raspberry and Blackberry Preserves


6 oz Blackberries (Fresh or frozen, if fresh add 1/8 to ¼ cup water)

6 oz Raspberries (Fresh or frozen, if fresh add 1/8 to ¼ cup water)

1 Tbsp Corn Starch (heaping)

2 Tbsp Honey

½ Lemon squeezed juice


Add Berries to a pan and cook on low heat until soft and liquids are released.

Mash the berries with a fork and press through a sieve to remove seeds

Add cornstarch to lemon juice and a small out of the berry juice and combine

Return strained berries to the stove top and add cornstarch mixture and honey.

Heat over medium heat until it starts to thicken

Remove from heat and allow to cool completely before adding to jar and storing in fridge.

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