This season invites us to confront our own mortality, delve into our shadow selves, and forge deeper connections with others that ultimately reveal things even we may not have known about our inner worlds.

The Season of Death and Rebirth

Because of the cool weather and passing storms, we may spend more time indoors, engaging in inner work, unraveling personal truths, and connecting with others in more intimate ways.

Pluto, Scorpio’s modern ruler, the planet of transformation and rebirth, complements this energy. It asks us to peel back the layers we’ve used to protect ourselves, to examine what we’ve been hiding, and to embrace the discomfort that arises from seeing these hidden truths. In its traditional rulership, Mars also fuels this season with passion and willpower, and we can feel empowered to finally face these deep truths, initiating our inner process of regeneration.

Scorpio season offers a potent reminder that transformation requires us to first face the darkness. We must confront the parts of ourselves we fear or suppress to move forward. The mystery of the mind and emotions, the fear of change or loss—all these aspects of the human experience rise to the surface during this time. Yet Scorpio teaches that death is not an end but a step toward renewal, and that only by embracing the fear and mystery can we be reborn into a more authentic version of ourselves.

The Body’s Unseen Systems

This time of year is connected with the metal element, which governs the lungs and large intestine—organs crucial to the processes of intake and elimination. Just as metal is associated with boundaries and discernment, the large intestine decides what the body retains and releases. The lungs are responsible for distributing qi, or life force, and are tied to our ability to let go, particularly of grief.

The metal element is also connected to the emotions of sadness and grief, which may naturally surface during this season as we witness the death and decay around us. This emotional release is an essential part of the transformation process, helping us create space for new growth in the future.

Moistening and Transforming

By caring for the body through moistening foods and practices, we support the natural processes of elimination and transformation that are at the heart of Scorpio’s influence.

Herbs and Foods for Scorpio Season

Foods that nourish yin, the body’s moistening and cooling force, are especially important now. You may also notice that herbs and foods of Scorpio are typically dark, rich in color, with deep reds, purples, and black hues. These herbs and foods often thrive in marginal or overlooked environments.

Recipe: Basil Oil

Gently crush a handful of fresh leaves to release their essential oils. In a saucepan, warm a cup of olive oil over low heat—do not let it boil. Add the crushed basil leaves and stir occasionally for about 10 minutes. Once the oil is infused with the basil essence, strain out the leaves, and allow the oil to cool.

Recipe: Chrsyanthemum Honey

Pour raw honey over the flowers, ensuring that they are fully submerged. Let the jar sit for two weeks, allowing the honey to infuse with the healing and purifying properties of the chrysanthemum. This chrysanthemum honey can be used as a natural sweetener in smoothies, drizzled over roasted vegetables, or taken by the spoonful to support immune function and liver health.

Recipe: Ginseng Honey

Slice dried ginseng root into thin pieces and place them in a clean jar. Pour raw honey over the ginseng slices until they are fully submerged, and seal the jar tightly. Let the ginseng infuse the honey for at least two weeks.

Recipe: Oregon Grape Root Oil

Slice dried Oregon grape root and place it in a clean glass jar. Fill the jar with a high-quality carrier oil, such as olive or jojoba oil, ensuring the root is fully submerged. Seal the jar and let the mixture infuse in a warm, sunny spot for four to six weeks. Shake the jar occasionally to help the infusion process. This oil can be applied topically to areas of inflammation, skin irritation, or infections, as it captures the root’s potent anti-inflammatory and antimicrobial properties.

Recipe: Hibiscus Vinegar

Place dried hibiscus petals into a clean glass jar. Cover the petals with apple cider vinegar, seal the jar tightly, and allow the mixture to sit in a dark place for two to four weeks.

Recipe: Sauteed Oyster Mushrooms

In a skillet, heat a bit of olive oil or another preferred cooking oil over medium heat. Add minced garlic and a pinch of salt, sautéing until fragrant. Toss the sliced oyster mushrooms into the skillet and cook until they release their moisture and begin to brown, about five to seven minutes. Add a splash of balsamic vinegar or lemon juice for acidity.

Recipe: Damina Chocolate Truffles

Melt 1 cup of dark chocolate in a heatproof bowl over a double boiler. Stir occasionally until the chocolate is smooth and fully melted. Once melted, remove the bowl from the heat and set it aside to cool slightly. In a separate small saucepan, gently heat half a cup of condensed coconut milk over low heat, stirring frequently. Be sure to warm it just enough to loosen the texture without letting it boil. Once the coconut milk is warmed, gradually stir it into the melted chocolate, mixing thoroughly until the two are fully combined into a rich, creamy mixture. Add a teaspoon of powdered damiana or a few drops of damiana tincture to the chocolate mixture, blending well to ensure even distribution of the herb throughout the truffle base. If you'd like a little extra flavor, you can also add a splash of vanilla extract or a pinch of sea salt at this stage. Allow the chocolate mixture to cool for about 15-20 minutes in the fridge, or until it becomes firm enough to handle but not too hard. Once the mixture has set, use a small spoon or a melon baller to scoop out portions and roll them into small, round truffles with your hands. If the chocolate sticks to your hands, lightly dust them with cocoa powder or place the mixture back in the fridge for a few more minutes.

Recipe: Black Cohosh Oil for Muscles and Joints

Chop dried black cohosh root into small pieces and placing them in a clean glass jar. Fill the jar with a carrier oil, such as olive or jojoba oil, ensuring the root is fully submerged. Seal the jar tightly and place it in a sunny spot for four to six weeks, shaking it occasionally to help with the infusion process. After the infusion period, strain out the root pieces and store the oil in a dark, cool place.

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