Lughnasadh Recipes: 9 Lammas Foods for Your Harvest Feast

Lughnasadh recipes celebrate the first harvest: fresh bread, ripe berries, sweet corn, summer squash and everything the late summer garden gives us. Lughnasadh, also called Lammas, falls on August 1 in the Northern Hemisphere, and food is at the very heart of it.

Below you'll find a list of traditional Lughnasadh foods and drinks, what they mean, and nine tasty recipes to build your feast around, from a honey lavender Lammas bread to blackberry cobbler and a hearty beef and barley soup.

Cooking for a crowd or for yourself, every dish here is simple enough for a beginner. Stir in a little gratitude and you've turned dinner into a ritual.

How to Plan a Lughnasadh Feast in 5 Steps

1. Start with bread. Bake a loaf (or buy one from a local baker). It's the centerpiece of Lammas.
2. Shop the season. Visit a farmers' market and choose what's ripe now: corn, tomatoes, squash, berries, apples.
3. Pick one savory dish and one sweet. A soup or roasted vegetables plus a berry dessert makes a full feast.
4. Cook with intention. As you stir and knead, think about what you're thankful for and what you hope to harvest.
5. Share and give thanks. Say a short blessing, leave the first bite or a slice of bread outside as an offering, and enjoy.

New to cooking as a spiritual practice? Our guide to kitchen magick for beginners shows how to bring intention into everyday meals.

Traditional Lughnasadh Foods and Drinks

Lughnasadh celebrates the grain harvest, so anything made from wheat, barley, oats, rye or corn fits. Add whatever fruit and vegetables are ripe where you live. Here's a quick guide to Lammas foods and what they symbolize:

Food group	Lammas foods	What they symbolize
Grains and bread	Wheat, barley, rye, oats, corn, bread, rolls, biscuits, oatcakes	The first harvest, the God's sacrifice, nourishment
Fruits	Blackberries, blueberries, raspberries, apples, pears, plums, peaches, grapes, figs	Sweetness, abundance, the Goddess's gifts
Vegetables	Corn, squash, zucchini, tomatoes, cucumbers, peppers, potatoes, onions, garlic, beans, beets, kale	Growth and the fruits of hard work
Herbs	Basil, mint, rosemary, thyme, sage, oregano	Luck, protection and prosperity
Nuts and seeds	Sunflower seeds, pumpkin seeds, hazelnuts, walnuts, almonds	Wisdom and the seeds of future harvests
Sweeteners	Raw honey, honeycomb	The sweetness of summer and the work of the bees
Drinks	Mead, ale, beer, cider, wine, apple juice, herbal tea	Celebration and toasts to the harvest

If you don't drink alcohol, apple juice, sparkling cider or a pot of herbal tea make lovely toasts. You might enjoy our tea spells for ideas.

Lughnasadh Recipes for Your Feast

1. Lammas Bread

This honey oat bread with lavender is the star of any Lammas table. Shape it into a round, a sun or a wheat sheaf. Want to turn your baking into a spell? Our guide to harvest bread magick shows how to knead, shape and mark a loaf with intention.

Ingredients

• 1/4 cup warm water
• 3/4 cup rolled oats
• 1/2 cup warm milk
• 1/2 cup honey
• 1 tablespoon instant dry yeast
• 1 1/2 teaspoons salt
• 2 tablespoons melted butter, cooled, plus more for brushing
• 1 egg
• 1 tablespoon culinary lavender buds (unsprayed)
• About 5 cups flour
• 2 tablespoons olive oil for the bowl

Directions

1. Combine the warm water and oats in a large bowl and let them soak for about 10 minutes.
2. Stir in the warm milk, honey and yeast and let it rest for 5 to 10 minutes. Add the salt and cooled melted butter.
3. Add the egg and lavender buds and mix well. Use lavender that hasn't been sprayed, ideally from your own garden.
4. Add the flour a cup at a time, mixing and then kneading, until the dough is no longer sticky and springs back when you poke it. You may not need all 5 cups.
5. Place the dough in an oiled bowl, cover it with a cloth and leave it somewhere warm for about an hour, until doubled.
6. Shape it, set it on a lined baking tray, brush with melted butter and bake at 350°F (175°C) for 30 to 35 minutes, until golden and hollow-sounding when tapped.

2. Blackberry Cobbler

Blackberries ripen right around Lughnasadh in many places, which makes this cobbler a natural choice. It forms its own sauce as it bakes.

Ingredients

• 1 cup sugar
• 1/3 cup butter, softened
• 2 cups flour
• 2 teaspoons baking powder
• 1 cup milk
• 1 teaspoon salt
• 4 cups fresh blackberries
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 2 cups boiling water

Directions

1. Preheat the oven to 350°F (175°C) and grease a 12 x 8 inch baking dish.
2. Cream the sugar and butter until light and fluffy. Add the flour, baking powder, milk and salt, and blend until smooth. Spread the batter in the dish.
3. Scatter the blackberries over the batter, then sprinkle with the 2 tablespoons of sugar and the cinnamon.
4. Carefully pour the boiling water over the top and bake for about 45 minutes, until golden.
5. Serve warm with vanilla ice cream or fresh cream.

Source: learnreligions.com

3. Skillet Fry Bread

Fry bread is a quick, puffy bread you can make without yeast. It has deep roots in Native American communities, where it carries its own history and meaning, so we share it here simply as a much-loved bread recipe, credited to the source below.

Ingredients

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• About 1 cup warm water
• Vegetable oil for frying

Directions

1. Whisk the flour, baking powder and salt in a bowl. Slowly stir in warm water with a fork, using only as much as you need for the dough to come together.
2. Cover and let the dough rest for 1 to 2 hours.
3. With floured hands, pull off pieces a little smaller than a golf ball, roll them into balls and pat them out to 1/8 to 1/4 inch thick.
4. Heat 1 to 2 inches of oil in a heavy pan to 375°F (190°C). Fry each piece for 2 to 3 minutes, flipping halfway, until golden and puffed. Drain on paper towels.

Safety: hot oil can cause serious burns. Use a deep, heavy pan, never leave it unattended, keep children and pets away, and keep a lid nearby. Never put water on an oil fire.

Source: smalltownwoman.com

4. Beef and Barley Soup

Barley is one of the oldest harvested grains, and this slow-cooked soup is a hearty way to honor it.

Ingredients

• 2 pounds stew meat or chuck roast, trimmed and cut into 3/4-inch pieces
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 large carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 cup red wine (or extra stock)
• 1 tablespoon hot sauce
• 1 can (28 to 32 ounces) fire-roasted tomatoes
• 1 cup barley, rinsed
• 2 quarts beef stock
• 1/2 tablespoon kosher salt, divided
• 1 teaspoon black pepper
• 1 tablespoon fresh flat-leaf parsley, minced

Directions

1. Preheat the oven to 275°F (135°C).
2. Heat the oil in a large Dutch oven over medium heat. Season the meat with salt and pepper and brown it on all sides, 3 to 4 minutes. Move it to a plate.
3. Add the onion, carrots and celery, scrape up the browned bits, season, and cook over medium-low heat until the onion is soft, 5 to 6 minutes.
4. Stir in the garlic, bay leaf and thyme. Return the meat with the wine, tomatoes, hot sauce and barley, and stir for 2 to 3 minutes.
5. Add the stock and a pinch more salt and pepper. Bring to a slow boil and simmer on the stove for about 30 minutes, stirring often.
6. Cover the pot and move it to the oven for at least 2 hours.
7. Gently break up the meat with a potato masher, ladle into bowls, and garnish with parsley. Serve with crusty bread.

Source: thesaltandstone.com

5. Summer Veggie Goulash

This easy one-pot dish uses potatoes, corn, peppers and green beans: a whole harvest in a bowl.

Ingredients

• 1 pound ground beef (or lentils for a vegetarian version)
• 3 pounds potatoes, diced
• 1 bag frozen or 2 cups fresh corn
• 1 green bell pepper, diced
• 2 medium onions, diced
• 1 to 2 celery stalks, sliced
• 1 bag frozen or 2 cups fresh green beans
• 1 to 2 cans tomato sauce
• 1/2 cup ketchup
• A dash of Worcestershire sauce
• 2 to 3 cloves garlic, minced
• Water
• Salt, pepper, dried rosemary and thyme to taste

Directions

1. Brown the ground beef in a large pot, seasoning with salt and pepper. Remove it and drain off most of the fat.
2. In the same pot, sauté the onion, pepper and celery. When the onion turns translucent, add the garlic.
3. Return the beef and add the potatoes, corn and green beans. Stir in the tomato sauce, ketchup and Worcestershire sauce.
4. Add water until everything is just covered, then add the herbs, salt and pepper.
5. Boil over medium-high heat, stirring now and then, until the potatoes are soft.

Adapted from: recipesforapagansoul.weebly.com

6. Raspberry and Pear Salad with Candied Walnuts

A fresh, sweet and tangy salad that shows off late summer fruit.

For the candied walnuts: 2 teaspoons butter, 1 tablespoon sugar, 1/2 teaspoon salt, 1/8 teaspoon cayenne pepper, 1 tablespoon water, 2/3 cup walnut halves.

For the dressing: 3 tablespoons raspberry vinegar, 1 tablespoon honey, 1 tablespoon cooking oil, 2 teaspoons sesame oil.

For the salad: 3 heads of lettuce, 2 Asian pears (cubed), 8 ounces raspberries, 1/4 red onion (chopped), 8 ounces blue cheese (crumbled).

Directions

1. Melt the butter in a small skillet. Add the sugar, salt, cayenne and water and stir until smooth.
2. When it bubbles, add the walnuts and stir until coated. Cook for about 5 minutes until caramelized, then let them cool.
3. Whisk the honey and vinegar until smooth, then whisk in both oils.
4. Toss the lettuce, pears, raspberries, onion and blue cheese in a large bowl. Add the walnuts and dressing, and toss again.

Source: autumnearthsong.com

7. Scottish Oatcakes

Oats are a classic harvest grain, and these crisp, lightly sweet oatcakes are perfect with cheese, honey or jam.

Ingredients

• 2 cups old-fashioned rolled oats (not quick or instant)
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 3/4 cup butter, cut into 1-inch cubes
• About 1/4 cup very hot water
• Flaky sea salt for finishing

Directions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pulse the oats, flour, sugar, salt and baking soda in a food processor. Add the butter and pulse until the mixture looks like coarse sand.
3. Slowly add just enough hot water to form a thick dough.
4. Roll it out on a floured surface to 1/4 inch thick and cut into rounds.
5. Place on the baking sheet, sprinkle with a little flaky salt and bake for 15 to 20 minutes until lightly browned. Cool on a rack.

Source: leaandjay.wordpress.com

8. Garden Tomato Sandwich

Sometimes the simplest food is the most magickal. A ripe tomato fresh from the garden needs almost nothing.

• A ripe garden tomato (beefsteak works well)
• Lettuce (optional)
• Potato bread or your favorite bread
• Mayonnaise
• Salt

1. Toast the bread.
2. Cut the tomato into thick slices and salt both sides.
3. Spread mayonnaise on both slices of toast.
4. Add the tomato (and lettuce if you like), cut, and enjoy.

9. Summer Roasted Vegetables

Roasting brings out the sweetness of summer squash, peppers and onions. Serve as a side, or over grains for a main dish.

Ingredients

• 2 medium zucchini, sliced into rounds
• 2 yellow squash, sliced into rounds
• 1 red and 1 yellow bell pepper, cut into strips
• 1 yellow onion, cut into wedges
• 10 whole garlic cloves, peeled
• 1 teaspoon each dried oregano, thyme and rosemary
• Salt and pepper to taste
• Olive oil to coat
• Optional: 1 lemon and grated Parmesan to serve

Directions

1. Preheat the oven to 425°F (220°C).
2. Toss all the vegetables and garlic in a large bowl with olive oil, the herbs, salt and pepper.
3. Spread them in a single layer on a baking sheet.
4. Roast for 30 to 35 minutes, stirring halfway, until tender and lightly caramelized.
5. Finish with a squeeze of lemon and some Parmesan if you like.

How to Bless Your Lughnasadh Feast

A blessing doesn't have to be long. Before you eat, hold your hands over the table (or lift a piece of bread) and say something like:

Lord and Lady, thank you for the grain and the fruit, for the sun and the rain, and for the hands that grew and gathered this food. May it nourish our bodies and our spirits. Blessed be.

Many witches set aside the first slice of bread or a little of each dish as an offering, and later leave it outside for the earth. Just avoid leaving foods that are harmful to wildlife or pets, like chocolate, onions or grapes.

Final Thoughts

Lughnasadh is a feast of gratitude, and cooking is one of the easiest ways to take part. Bake the bread, pick the berries, share a pot of soup with friends, and you're celebrating the first harvest just as people have for centuries. When the next sabbat comes around, try our Mabon recipes for the second harvest, and our Samhain recipes for the last. To learn the meaning behind each festival, explore the Wheel of the Year or our Wiccan Holidays course.

Which recipe will you make for Lammas this year? Do you have a family favorite we should try?

Check out our other articles:
Wiccan Holidays: Lughnasadh
Mabon Recipes and Foods
Kitchen Magick for Beginners
The Magick of Simmer Pots
See All Articles

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