ARIES SEASON
“The Re-Birth of the Sun”: watercolour by d. stapleton
MARCH 19 - APRIL 19
Aries Season is upon us: the time of the Sun’s re-birth in the Northern Hemisphere. Aries, the first sign of the Zodiac, marks the beginning of a new solar tour through the 12 signs. The first day of the fiery Ram’s season coincides with the Spring Equinox, a passage of equal day and night, symbolizing the balance between light and dark as we step into a season of renewal and awakening.
From here on in, the Sun will rise higher and higher in the sky, stretching out our daylight hours as our waking solar consciousness holds increasing dominance until The Fall.
The Aries Ingress is the commencement of the astrological New Year, a time of inceptions, action, and waking up from our Winter’s slumber—the cocoon breaks. We peel ourselves out of a sticky Piscean incubation to arise renewed.
Aries is the exaltation of the Sun, where solar radiance and illumination hold a potent sway over our lives. Aries is the home of Mars, and so it is the zodiacal terrain of the Warrior, a territory where we must proceed with sharpened wits, even sharper instincts, and a readiness to respond to life. Mars cuts through and penetrates, so we must slice through the fog of doubt, shave away the clinging tendrils of lethargy, and proceed with purpose now.
As Aries Season dawns, I eagerly await the emergence of Stinging Nettles from the damp, mossy soil in the Pacific Northwest. Guided by the old herbal adage, “We live near our medicine,” a robust little patch thrives just beyond our back fence. Both my husband and I relish the flavour and effects of Nettle, so today, on the Moon’s Day with Luna in Martial Scorpio, and during Mars’ hour, I ventured out in the rain to (ahem, respectfully) harvest our prickly little seasonal ally.
My morning was dedicated to the meticulous process of washing the Nettle leaves and transforming them into various forms of Nettle goodness. I brewed a fresh Nettle infusion, crafted a potent tincture, and simmered a large pot of nourishing Nettle Soup. Each method of ingestion offers a unique experience, allowing you to absorb the sharp, stimulating, energetic, helpful, and engaging content of Nettle in your own way.
Each year, I make the soup a little differently. Last year’s soup was very green, simple and bright. This year’s soup felt like it needed extra strength to be salty and briny, so I added kelp powder to the stock. I also craved smokiness, which aligns with Mars’ smouldering heat, so I added smoked paprika. Thyme, ginger, rosemary and bay leaf are all solar herbs that support circulation and clearing. Garlic verges on Martial for its sharpness, so all these herbs harmonize with Aries Season’s Solar and Martial qualities.
If you're fortunate enough to live near a source of fresh nettles, now is the perfect time to incorporate them into your cooking. Even if foraging isn't an option, you might find them at your local farmer’s market. It's worth a look!
Salt and smoke nettle soup
Large heap of clean, clipped fresh Nettle leaves
handful of spinach
1 tbsp butter
1 yellow onion
1 carrot
2 stalks of celery
handful of small yellow potatoes
3 cloves of garlic
1 inch cube of peeled ginger root
1 tbsp kelp powder
1 tsp dried thyme
1 tsp dried rosemary
1/4 tsp nutmeg
1/4 tsp smoked paprika
3 dry bayleaves
1-2 tsp coarse sea salt
black pepper
6 cups of water
2 vegetable bullion cubes
Chop the onion, carrot, celery, and potato into [small, uniform] cubes. Place the first three veggies in a medium-heat stock pot. Sauté until the onion is fragrant and transparent.
Chop the garlic and ginger roots into small pieces and toss them into the pot with the spinach and potatoes. Stir the butter with the spices.
Pour in the water, crumble in the veggie cubes, sprinkle in the kale powder, toss in the bay leaves, stir everything around and bring to a boil. This is when you’ll start feeling like a skilled chef, tending your cauldron with precision.
Carefully toss the Nettle leaves and cook these down into the liquid.
Cover the pot with a lid and reduce the heat to simmer. Let the brew simmer until you can easily squish the potato and carrot pieces against the pot's side.
When the aroma fills your kitchen, and the soup looks perfectly incorporated, turn off the heat and allow it to cool somewhat.
Pour the soup in batches into a food processor or blender. Puree until creamy.
Strain the soup through a metal sieve to remove any fibrous pieces. You could skip this step and keep the roughage, but I think there’s more than enough in the soup, so straining it will just give it a smoother texture.
Stir in some fresh lemon juice for tanginess at the end. Season to taste with salt and pepper.
Serve warm, topped with yogurt or plain. Experience the satisfaction of a well-prepared dish, feeling the energy and nourishment of Mars coursing through your system 🔥