Virgo Season: The Ritual of the Harvest
This is a time for focus on our earthly care, our physical body with Virgo ruling over the house of health and wellness, but also in a more holistic sense that includes our mental, emotional, and spiritual wellness. The season of the Virgin Maiden, associated with animals and the natural world, grounds us in our rhythms of routine, the significance of ritual, and the importance of discernment.
Mercury, Virgo's ruling planet, creates the archetypes around communication, processing, and the mind’s ability to think analytically. Virgo is the sign where Mercury’s mental air element is then applied to practical and earthly matters, sharpening our discernment, and refining our process of sorting through what is valuable and useful, from what is not. This is especially important as we prepare to transition into the season of fall, when what is no longer needed will begin to naturally rot and fall away. This period asks us to prepare for this process by getting a bit of a head start on figuring out what it is that we need and don’t need.
This is also the only planet and sign association where the planet is both in its domicile, or home, and it’s exaltation. In other words the mercurial thinking, planning, and analyzing energy of this season is strong. This symbolism goes beyond just our intellect tho—it deeply involves the body in it’s earth element, and especially our gut, commonly called the second brain, where we digest not only food but also experiences, emotions, and thoughts.
Virgo and the Earth Element
Just as the body needs to properly digest food to extract nourishment, the mind must also digest information, emotions, and experiences, converting them into wisdom and insight. This focus on discernment in Virgo season reminds us that not everything that enters our system is beneficial—be it food, information, or experiences.
This season invites us to tune into the rhythms of our digestive systems—both the literal digestion of food and the more subtle digestion of experiences and thoughts. When we are aligned with Virgo's energy, we become adept at filtering what we consume, both nutritionally and mentally, and use it to support our growth and well-being.
Harvesting and the Ritual of Routine
This time of year also coincides with the harvest—a time when the seeds planted earlier in the year bear fruit, and are ready to be plucked and processed from the Earth. With our hands, we decide which fruits and vegetables will be preserved and processed to keep us healthy and nourished through the winter. And the symbolism of the harvest goes beyond just our relationship with the actual earth; it also speaks to our earthly body, and the importance of tending to our own inner and outer worlds with care and dedication. Just as a farmer has to be diligent in nurturing crops to ensure he gets an abundant yield that can feed him and his community, we too have to make sure we engage in the rituals and routines that allow us to harvest abundance in our lives.
This season reminds us that routines—whether related to health, work, or spirituality—are not about mindless repetition, or checking off lengthy to-do lists, but about creating a fertile ground for growth and thriving. These rituals of care and attention ensure that we reap a healthy harvest, both physically and mentally.
Herbs and Foods for Virgo Season
The shape of Virgo-associated herbs and foods is often functional—think elongated roots, soft, leafy greens, or rounded seeds that promote a sense of balance and harmony. Their textures are often soft or smooth, helping to support the digestive process gently and efficiently. They often aid in digestion, detoxification, and nutrient absorption.
Recipe: Anise Roasted Wild Carrots
Preheat the oven to 400°F (200°C). In a large bowl, toss the carrot sticks with olive oil, garlic, salt, and anise seeds until evenly coated. Spread the carrots in a single layer on a baking sheet. Roast for about 25-30 minutes, stirring halfway through until the carrots are tender and slightly caramelized. If desired, sprinkle fresh thyme or rosemary on top before serving.
Recipe: Lavender Coconut Pudding
In a medium saucepan, combine 1 can of full-fat coconut milk, 1 cup of water, and 1 teaspoon of dried culinary lavender. Bring this mixture to a gentle simmer, allowing the lavender to infuse its calming flavor into the coconut milk. Once the coconut mixture is simmering, add pre-cooked rice and stir gently. Add 1-2 tablespoons of coconut sugar, vanilla, and cinnamon to sweeten the dish naturally. Let the rice pudding cook over low heat, stirring occasionally, for about 15-20 minutes, until the mixture thickens and becomes creamy.
Recipe: Flax Seed Pudding
Combine 3 tablespoons of ground flax seeds with 1 cup of your favorite plant-based milk, in a small bowl, fruit, vanilla, and cinnamon. Add a touch of natural sweetener, like maple syrup or coconut sugar, and stir well. Let the mixture sit in the refrigerator for at least 30 minutes
Recipe: Kimchi Fried Rice
Sauté finely chopped onions, garlic, and carrots in a bit of oil over medium heat until softened. Add a generous serving of chopped, aged kimchi, allowing it to cook for a few minutes until the flavors deepen and the juices are absorbed into the vegetables. Next, add cold, cooked rice to the pan and stir well. You can add a dash of sesame oil and soy sauce to enhance the umami flavor. For extra protein, include tofu or an egg.
Recipe: Fennel and Orange Salad
Slice one large fennel bulb and place it in a bowl. Peel and segment two oranges, removing any seeds, and add them to the fennel. To add depth, you can also thinly slice some red onion and include that in the mix. In a small bowl, whisk together the juice of one lemon, a tablespoon of olive oil, a pinch of sea salt, and freshly cracked black pepper to taste. Drizzle this dressing over the fennel and oranges, then gently toss everything together until well combined.
Recipe: Lentil Stew
Sauté onions, garlic, and carrots in olive oil until softened. Add a teaspoon of cumin, a pinch of smoked paprika, and a bit of sea salt to enhance the flavors. Once the vegetables are tender, stir in 1 cup of lentils and 4 cups of vegetable broth or water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are soft and the stew has thickened. For additional flavor, you can add a handful of chopped spinach or kale in the last few minutes of cooking.
Recipe: Almond Butter
Spread 2 cups of raw, unsalted almonds in a single layer on a baking sheet and roast in the oven at 350°F (175°C) for about 10-12 minutes, or until they are fragrant and lightly browned. Allow the almonds to cool slightly, then transfer them to a food processor. Blend the almonds for about 10-15 minutes, stopping occasionally to scrape down the sides of the bowl. As the almonds break down, they will release their oils and eventually form a smooth, creamy butter.
Recipe: Bee Balm Honey
Pour raw honey over the clean and dry flowers, making sure they are completely submerged. Seal the jar and let the honey infuse for about two weeks, storing it in a cool, dark place. Strain out the flowers and keep the infused honey in a clean jar. You can use this floral honey as a drizzle over fresh fruit like berries or peaches, adding a fragrant, earthy flavor to the dish.