Cegin y Werin #5 - Calan Mai || Mint, Fennel & Lemon Balm
The seasons are changing all around us right now, with beautiful blossom on the cherry, blackthorn, the apple and pear trees and bluebells beginning to flower in the woodlands. Today is Calan Mai, May Day, or Beltane in the wider Celtic world, which marks the beginning of Summer (usually celebrated on May 1st, but traditionally would be the blossoming of the Hawthorn, which can be a little later). Though it might feel like Summer is already here, Calan Mai was a chance for the ancestors of this land, who lived very much in step with the rhythms of the weather and the season, to mark the coming of Summer. According to tradition, it was the day the cattle went out to pasture, and rural communities gathered again after a long winter. The celebration can be traced back to druidic celebrations, but has taken many forms across Wales. In 1909, Mary Trevelyan’s book on the folklore of Wales describes some of the traditions here, which took place right up until the mid-19th century:
“The fire was done in this way: Nine men would turn their pockets inside out, and see that every piece of money and all metals were off their persons. Then the men went into the nearest woods and collected sticks of nine different kinds of trees”
The May fires were used to increase fertility, and provided an opportunity to socialise after the long winter. This would have required going out into the woods and collecting fallen deadwood. Decoration of buildings using flowers and greenery were also a feature, making the festival the perfect opportunity for a spring clean and welcoming the natural world back into lives after trying to keep it out all winter. Dancing revolved around the raising of the birch, with different areas developing their own form of may pole dancing. In North Wales, it was a slightly different method, called “Cangen Calan Hâf” and up to twenty young men would dress in white with ribbons, except for two who would be named “Fool” and “Cadi.” The Cadi would carry the “Calan Hâf” which would be decorated with watches, spoons and silver items donated by the village folk. Singing and dancing they would carry this through the village knocking on doors and asking for money as they did so.
The birch itself has many traditions of purification and spirituality attached, and in Welsh legend, the tree was linked with Blodeuwedd, the wife of Lleu Llaw, of the Mabinogi story. Exploring local traditions and heritage not only gives life to the past, it also allows us to reimagine the world around us, connect our lives with the changing seasons and explore the natural world with fresh eyes.
On each of these seasonal transitions, we want to share with you some of the plants we’re working with, who are having their moment on the land at this time of year. Today, on Calan Mai, we want to celebrate the holy trinity of tea herbs serving us with aromatic, cleansing and refreshing teas at this time of year - Mint, Fennel & Lemon Balm. These herbs are at their best right now, and really stand out in the land as some of the first to fill with a green lushness. All of the surge of early Summer is in them, and they are full of medicine and flavour. Let’s find out a little more about them:
Fennel
One of the most satisfying plants to graze on in a foodscape at this time of year are the fragrant, delicious liquorice fronds of fennel herb. It’s great to freshen the breath in the morning or after a meal, and once established is an abundant and willing volunteer plant, offering seeds, leaf and root for our food, tea and medicine.
Wild Fennel fronds should be used as a herb and finely chopped and added to potatoes and salads. When fresh it is also a great additive to homemade herbal teas! Try fresh Fennel fronds, Lemon Balm and Mint leaves together for a fantastic and refreshing brew.
Mint
Globally, the mint family (Lamiaceae) includes about 3,000 species, many having a long history of medicinal uses. It now grows prolifically in many parts of the market garden here, and spreads very quickly! We actually have some plants available here if you’d be interested? Mint is wonderful in a tea (maybe with a little honey) or as a cold infusion. But it can also be used to make essential oils to bring fresh Spring scents into your home, or in homemade cleaning products. It’s also wonderful in potato salads and sauces.
Lemon Balm
This member of the mint family with subtle and pleasant citrus scent is an aromatic herb of great medicinal interest. The attractive foliage makes lemon balm a decorative plant to have in your garden and the inconspicuous white flowers will attract bees in droves! A lemon balm tea helps to relieve anxiety, depression, stress, nervous exhaustion and insomnia due to its mild sedative properties. It’s perfect for a good night’s sleep. It’s also good after meals to aid digestion, flatulence and bloating. In addition, this herb has the ability to repel ants, mosquitoes and flies – therefore good to rub the leaves on your skin to avoid annoying creepy crawlies.
All three of these fresh herbs feature in our Spring Greens veg b0xes, available as one-off purchases for the next few weeks before the CSA veg box season properly begins on June 9th. Order yours below!
Part of how we can reconnect to nature and the heritage and stories of the folks who lived on these lands before us is to revisit these old-time traditions, these ways folks marked the turning of the seasons and celebrated the abundance of what the land has to offer. So we’d encourage you to breath on the embers of our Calan Mai traditions, and coax the May fires back to life. Reimagine traditional rituals and explore them in ways that feel right for you. Light a fire, make a May Pole, collect sticks from 9 different trees. If you’re interested in exploring seasonal transitions with your family, and particularly with children, I can recommend the wonderful book The Children’s Forest, which suggests songs, activities, stories and traditions to help you mark the key turning-points of the year with your children.
