Lammas ~ A time of Harvest.

Lauren Sime
Jan 30
6 min read

As the wheel of the year turns once more, Lammas (or Lughnasadh) greets us here in Tasmania with the peak of summer. The days are long, the trees are lush, and while the tomatoes on the vine and the corn in the garden aren’t quite ready, the first harvest draws near. Blueberries and plums have already been abundant, and I’ve spent recent weeks making jam to last through the cooler months.

Lammas, celebrated on the 1st or 2nd of February in the Southern Hemisphere, marks the midway point between Litha (the Summer Solstice) and Mabon (the Autumn Equinox). It’s the first of three harvest festivals, followed by Mabon and Samhain, and a time to honour the earth’s bounty as summer gradually descends into autumn. In Australia, the sun sits in the sign of Aquarius during this celebration, adding an extra layer of connection to the collective and future planning.

What is Lammas?

The name “Lammas” originates from the Anglo-Saxon term “Loaf-mass,” a celebration of the first grain harvest and the baking of bread. In Irish Gaelic, Lughnasadh (Loo-na-saw) translates to “Lugh’s Assembly,” honouring the Celtic sun god Lugh. Modern Irish calls it Lunasa (Loo-nah-sah), reflecting its seasonal significance.

Lammas, the first of three harvest festivals, heralds the beginning of the season’s bounty. It is followed by Mabon, the second harvest festival, and Samhain, which marks the final harvest and the thinning of the veil. At Lammas, we celebrate the earliest fruits of the land, a time to acknowledge the grain harvest and give thanks for the earth’s abundance. This festival invites us to pause and appreciate the rewards of our efforts while preparing for the work and transformations that lie ahead.

Historically, Lammas was a time when communities came together before the hard work of the main harvest. People would assess whether the gathered crops would sustain them through winter, feasting, sharing stories, and celebrating the earth’s abundance. Although modern life means we no longer depend on seasonal harvests in the same way, we can still use this time to reflect, plan for the months ahead, and celebrate our personal “harvests”—the goals we’ve achieved and the growth we’ve experienced.

How to Celebrate Lammas in Australia

Celebrating Lammas in the Southern Hemisphere is naturally different from how it’s observed in the north. It’s summer here, so instead of fields of ripened wheat, we might enjoy the vibrant colours of summer fruits and vegetables.

One simple way to honour the spirit of Lammas is to shop fresh and local. Visit farmer’s markets to support Australian growers, and use seasonal produce in your celebrations. Even better, share a meal with loved ones to capture the communal essence of the festival.

For me, Lammas is also a time to pause and assess. What have I achieved over the past year? How can I prepare for the coming months? It’s a wonderful opportunity to revisit New Year’s resolutions, plan for future projects, and let go of regrets or fears that no longer serve us.

Correspondences for Lammas

To align your celebration with Lammas traditions, here are some key correspondences:

Trees and Flowers: Apple, Ash, Hazel, Oak, Rowan, Blackberry, Mugwort, Yarrow

Crystals and Stones: Carnelian, Citrine, Peridot, Calcite, Mookaite, Red Jasper, Tiger’s Eye, Moss Agate

Symbols: Sickle, Scythe, Cornucopia, Wheat, Sunflowers, Bread

Elements: Fire, Water

Deities: Lugh, Tailtiu, Osiris, Hermes

Herbs, Incense, and Oils: Basil, Rosemary, Sage, Elderflower, Chamomile, Meadowsweet, Wheat, Sunflower

Food and Drink: Bread, grains, ale, cider, seasonal fruits, and hearty home-cooked meals

A Lammas Tradition: Baking Bread

Breadmaking is one of the most traditional Lammas activities, symbolising gratitude for the earth’s abundance. Whether you bake a simple loaf or something more elaborate, the act of creating and sharing bread is a beautiful way to connect with this festival. One of my favourite recipes is a cheesy sourdough wreath, a delicious way to celebrate while honouring the grain harvest.

If bread isn’t your thing, why not try making jam, canning fruits, or simply enjoying a feast of fresh, seasonal produce? Lammas is a celebration of life’s sweetness, so whatever brings joy to you and your family is perfect.

A Lammas Tradition: Baking Bread

Recipe: Eight Grain Cheese and Onion Sourdough Wreath

Here’s a delightful recipe to try for Lammas:

Ingredients:

60g recently fed sourdough starter
10g sea salt
320ml tepid filtered water (or boiled water)
300g strong white bread flour
200g Eight Grain bread flour
125g grated Comté cheese
50g dried, fried onions
Rice flour (for dusting)

Instructions:

Prepare the Starter: 2 to 3 hours before baking, feed your starter with 40g filtered water and 40g strong white bread flour. Cover and set aside. Once frothy and bubbly, it’s ready to use. Store the remaining starter in the fridge.
Mix the Dough: Place a bowl on digital scales and add 60g of sourdough starter, 10g sea salt, and 320ml water. Add the flour and mix well. The mixture will look rough but will come together as a dough. Cover and let it rest for an hour.
First Fold: Uncover the dough and fold it by bringing the edges into the middle about 15-20 times. Cover and let rest again.
Repeat Folding: Over the next few hours, fold the dough 2-3 more times, adding the cheese and onions during the third fold. By this time, the dough should be smooth, elastic, and sticky. Let it rest in a cool place overnight.
Shape the Dough: The next morning, preheat the oven to 200°C (190°C fan). Turn the dough onto a floured surface and divide it into 8 equal pieces. Roll each piece into a ball, flatten slightly, and arrange in a wreath shape on a baking tray lined with parchment.
Bake: Score the tops of the rolls and bake for 30 minutes, or until golden brown and hollow-sounding when tapped. Cool slightly before serving.

Notes:

Substitute Comté cheese with Cheddar if preferred.
Add sun-dried tomatoes for extra flavour.
The baked buns can be frozen for up to 3 months.

Recipe: Herby & Cheesy Lammas Scone Loaf

A great (less complicated) alternative to the above recipe,

is this herb-filled cheesy scone loaf:

Ingredients:

280g flour (and a bit extra to flour the counter)
60g finely minced aromatic herbs. Use a blend of whatever you like: e.g., rosemary, oregano, thyme, parsley, field mustard & garlic mustard (put aside 15g for sprinkling the top of the loaf).
30g minced flower blossoms. Use a mix of what you have on hand: e.g., calendula petals, wild fennel blossoms, crow garlic or chive blossoms, oregano, and sweet marjoram blossoms (put aside 10g for sprinkling).
75g grated cheddar cheese (put aside 20g for topping).
12g baking powder
5g sea salt
12g sugar
75g butter
240ml milk
2 tablespoons (30ml) olive oil (for brushing the top)
Preheat Oven: Preheat the oven to 425°F (220°C). Grease a baking sheet.
Mix Dry Ingredients: Add the flour, baking powder, salt, and sugar together in a bowl and mix.
Cut in Butter: Cut in the butter, mixing it through the dry ingredients until crumbly.
Add Milk: Add half the milk and stir, then mix the remaining milk. Add the herbs, blossoms, and cheese. Mix well.
Prepare Dough: Prepare a floured surface and gently knead the dough for about a minute.
Shape Scone: Shape the dough into a roll and cut off rounds for your scone. Place them in a circular shape (gently touching) on the greased baking sheet.
Top and Bake: Sprinkle with the remaining cheese and herbs. Bake for 13–15 minutes.
Finish: Brush the tops with olive oil as they come out of the oven.

The Spirit of Lammas

Lammas reminds us to express gratitude for what we’ve harvested, both physically and metaphorically. It’s a time to honour the cycles of nature and reflect on our place within them. Whether you light a bonfire, bake a loaf of bread, or simply spend time outdoors soaking in the summer sun, the essence of Lammas is found in connection: to the earth, to each other, and to the rhythms of life.

So, as summer reaches its height here in Tasmania, let’s celebrate the abundance around us and look forward to the seasons to come. However you choose to mark Lammas, may it be filled with joy, gratitude, and connection.