GIF by harunokazumi

• Dandelions, ideal for connecting with certain spirits
• Roses, to show your love for the deceased
• Calendula, for blessings and love
• Marigolds, perfect for ancestral worship
• Lilies, for a sense of security and togetherness, ideal for deceased children
• Orchids, for balanced emotions and adoration, ideal for deceased lovers
• Daisies, also ideal for deceased lovers and lost family members
• Tulips, to spread happiness
• Carnations, a common funeral flower, especially in France. Used in The Netherlands to remember fallen veterans specifically
• Heather, said to conjure ghosts and open portals between worlds. Can be used to heal deceased warriors, as it’s said to only grow where no blood has been shed. Heather also marks the resting places of fairies
• Holly, often planted in graveyards to protect both the dead and mourners
• Hyacinth, helps souls cross over the veil after death
• Bluebell, used to comfort those who are mourning
• Cowslip, associated with death and rebirth

• Lavender, for peace in passing on. Used to heal the dead, aid with divination and dreams, and protect the home. 
• Thyme, to give peace to those who died in violence. Use to contact both the dead and fairies
• Rosemary, for remembrance
• Chervil, often used in rituals for the dead
• Mugwort, usually used to aid in divination and communication with the dead
• Bay, usually used to aid in divination and communication with the dead
• Lemon Balm, for peace and healing
• Wormwood, to strengthen communication with the dead, as well as for healing and revenge
• Basil, used in purification and cleansing rituals, a common symbol of sorrow in Ancient Greece. Use to aid in divination, hedgecrossing and spirit communication
• Cinnamon, can amplify divination magic, and was used in the Ancient Egyptian mummification process. It’s commonly associated with spirit and deity work
• Dittany of Crete, burned to manifest spirits, also valued as a symbol of love and healing
• Fennel, a protective and purifying herb used to prevent spirits from entering your home
• Juniper, guards against ghosts and illness, used in healing and purification spells. Juniper berries make good offerings for the dead
• Mint, a popular funerary herb in Ancient Greece, also used for healing and protection during travel
• Mugwort, used in spirit work
• Mullein, can help one see spirits of the dead and the afterlife
• Oregano, it was believed that growing oregano on graves ensured the dead were happy
• Parsley, has a strong association with the dead, also has protective qualities
• St John’s Wort, used in spirit work and divination
• Marsh mallow (Althea), associated with death and rebirth, marsh mallow can be used in departing rituals and to honor those who have passed
• Foxglove, used for contacting the dead and underworld deities

• Cypress, heavily associated with death and spirits, as well as being sacred to Hades and Persephone. Makes a good offering for the dead
• Hawthorn, associated with death, and serves to drive away unfriendly spirits. Was also said to be a portal to the Otherworld and is sacred to fairies, so don’t mess with it
• Hickory, associated with mourning and death
• Poplar, is sacred to both Zeus and Hades, and represents death and rebirth. Often used for Samhain, ancestral rites, funerals and ceremonies involving the underworld
• Willow, a common symbol of death, even being a popular ornament on gravestones. Sacred to both Hades and Hecate, as well as being associated with ghosts and spirits
• Yew, represents death and rebirth, and is sacred to Hecate. Runes, Ogham sticks and Ouija boards are commonly made from Yew wood
• Elder, used in death rituals and funerals

• Apples, a common Irish symbol for the dead
• Pomegranates, to represent various Death and Underworld Deities

• Myrrh, commonly used in death magic to give off good energy
• Frankincense, a traditional incense to offer the dead
• Dragon’s Blood, burned to aid in spirit work and protection
• Sandalwood, burned to support spirit work, protect a space and consecrate tools
• Wormwood, develops psychic powers, carried to provide protection, and hung to ward off malicious spirits

• Water, a traditional offering for the dead, often left out for passing spirits
• Wine or other alcohol
• Juice, namely pomegranate or beet
• Oils, such as olive oil, pomegranate oil, coconut oil, almond oil, etc. 

• Coins
• Grains, especially brown bread
• Darkly-colored or Earthy-tone Candles
• Foggy Weather
• Marsh Water
• Snow, especially snow collected from graveyards
• Cleaning up graveyards
• Songs and Music
• Anything personal to the person you’re giving an offering to

• Anubis, Egyptian God of Death, Mummification and the Afterlife
• Arawn, Celtic ruler of the Otherworld, Leader of the wild hunt, and God of Death and The Underworld
• Baba Yaga, Slavic Goddess of Death and Rebirth
• Cernunnos, Celtic God of the Wild as well as Liminality and the transition to the afterlife
• Cerridwen, Welsh Goddess of the Moon, Rebirth, Transformation, Death, The Underworld and Magic
• Ereshkigal, Mesopotamian Goddess of Death and the Underworld
• Hades, Greek God of the Underworld
• Hel, Norse Goddess of the Underworld and Death
• Morana, Slavic Goddess of Winter and Death
• Odin, Norse God of Wisdom, War, Poetry and Death
• Osiris, Egyptian God of the Underworld, Death and Resurrection, Fertility and Agriculture
• Oya, Yoruba Orisha of Weather, Death and Rebirth, Patron of the Niger river and a Psychopomp
• Persephone, Greek Goddess of the Underworld
• Santa Muerte, Mexican folk goddess of the Afterlife, Healing and Protection
• Thanatos, Greek personification of Death
• The Morrigan, Celtic Goddess of War, Magic, Death and Rebirth, Sovereignty and Fate
• Veles, Slavic God of The Underworld, Earth, Water, Music, Magic, Trickery, Cattle and Wealth

• Write a message on an herb or flower and burn it to “send” the offering
• Leave coins, flowers and herbs on the grave
• Pour liquid into the ground, or leave them out in a bowl (make sure it won’t harm the local wildlife)
• Leave them out as “standing offerings” for any dead who pass by

• Radishes– Goes from seed to eating in as little as a month, which is about as fast as it gets. If you don’t like spicy then a) read variety descriptions and find a mild one, b) keep them well watered and don’t let them get big, or c) cook them. They stir fry nicely, and cooking takes out the heat. 
• Rattail radishes– For something a little more space consumptive but lots of fun, look these up. It’s a radish plant, and it tastes like radish, but the part you’re eating–is the immature seed pod. So like, a radish green bean. They’ve always been ridiculously prolific producers for me, IF you keep the pods picked clean and don’t let them mature. Also, they’re pretty:

• Lettuce– Even the big varieties rarely take more than a foot square fully grown. Loose leaf is less fussy, and can be harvested a bit at a time. 30 to 50 days to maturity (garden speak for time from seed to eating, presuming decent conditions. For example, if you planted quite early in spring, the cold weather would probably slow the plant’s growth).

• Beets– Okay I know, not a super popular veggie, because people are wrong and mislead. If you think you don’t like the flavor of beets, I suggest you a) pick some up fresh at the store and try them with a good recipe. Maybe glazed with carrots. Or, b) Try yellow beets. They’re sweeter, and have significantly less of that distinctive “dirt” flavor. Meanwhile, beets are a high calorie, high nutrient crop that grows quickly in a small space, and if that’s not compelling enough, you can eat the greens too, so there’s basically no waste.
• Kohlrabi– Don’t know it? You should. Oh man. So you know how a ton of the veggies we eat are just the logical extreme of a wild mustard plant? Collards and cabbage are all leaf, broccoli and cauliflower all bud, turnips all root? Well, kohlrabi is all stem. Fucken wild, right? And inside, that stem is sweet crunchy solidly edible flesh– we eat it like carrot sticks, but also good for soups, salads, stir fries…also you can eat the leaves like collards, so again, no waste. They’re fast, problem free growers.

• Green beans– if you have a south wall you can trellis on, or room enough, you can grow runner beans and those are even heavier yielding, but I generally get pounds of green beans off a few bush plants, and they need less than a square foot per plant. Do read carefully to see if your chosen seeds are runner or bush, though, because it makes a big difference to their growth requirements. They’re more prone to pests than the other things I’ve mentioned, so you might have to do some research into your local problems. But then–green beans. Green beans good.
• Tomatoes– A three gallon pot of snacking tomatoes will be all the snacking tomatoes you want. Great patio/balcony plant. 

• Leaf lettuce– Yes, again. Leafy greens generally can usually grow in part shade, and lettuce even benefits from it in hot weather during summer. Most leafy greens will do alright in partial shade, so also pak choy, mustard, ets.
• Carrots– carrots are in some ways not a great beginner crop, because they need good, loose soil. I usually prepare a special carrot bed every year with extra compost and a good dose of sand, and, since I have clay soil, I dig that in quite deeply. BUT they aren’t bothered by partial shade, really.
• Leafy herbs– not the Mediterranean ones like thyme and rosemary, but parsley, cilantro, chives, chervil, and lovage do well in partial shade, and of course the flavor they provide is a disproportionately effective addition to your diet.

Artwork by @CraftingWitch on Instagram

• Prep time: 40 min
• Rest time: 1h30
• Proving time in the fridge: a whole night
• Cooking time: 25 to 30 min

• 2tsp dry yeast
• 4tbsp milk
• 1tbsp suger
• 250g plain flour
• 30g sugar
• 125g butter at room temperature
• 3+1 eggs at room temperature
• 1tbsp Cointreau or Rhum

• Activate the yeast by mixing 2 tsp of dry yeast with 4tbsp of luke warm milk and a tbsp of sugar. Mix well and let it rest for at least 15min. The yeast is activated when there is a fluffy foam on the top of the milk.
• In a bowl, mix flour, sugar, salt and butter together until crumbly.
• In a small bowl beat 3 eggs with a tbsp of Cointreau or Rhum.
• Add the beaten eggs and the yeast to the crumbly dough.
• Start mixing with the robot for at least 5 min. The dough is ready when it is smooth, silky and sticky (don’t worry about that)

• Cover the bowl with cling film and let the dough rest in a warm place. Near a radiator is really good or in the oven at minimal heat (no more than 30°C / 86°F). Let it rise for about 1h30 or when the volume has doubled. If there is a wind draft, the dough will never rise.

• Once the first rising is done, punch the dough to remove the gaz accumulated. At this point the dough is really sticky and that’s normal, don’t be tempted to add more flour. Cover the bowl again and let it rest a full night in the fridge. The dough will rise a bit again.

• Pre heat the oven at 180°C/350°F
• Sprinkle flour on your worktop and start rolling the dough in a large cylinder. Cut it in 3 equal parts.
• Roll each part in a long sausage, then braid them together.
• Beat one egg and spread it on the braided brioche with a brush. It will make the crust gold and shiny
• Bake 25 to 30min at 180°C/350°F

• This dough has a lot of butter that make is very sticky. That’s why the nigh in the fridge is very important. It makes the dough hard enough to be manipulated. Try to work quickly so the dough stays cold.
• If you don’t have room temperature butter, shred the butter with a cheese grater it will do just fine.
• No alcohol? No problem! Try to perfume the brioche with vanilla or orange zest!

GIF by oishi-des