So I’ve concocted a “Februa”,  an aromatic herbal cordial and you can use it to invigorate and protect both body and spirit and give your energy field a good cleanse. What exactly is a februa you may ask? In Rome  februa, Latin for February was called the “month of purification” or “the cleansing month.”  Roman writer Censorinus tells us that  “anything that consecrates or purifies is a februum, and that items, plants and food that were ritually purified become “februa”. Ovid confirms “anything used to cleanse our bodies went by that name [of februa].” These februa were magically used in all kinds of rites to cleanse away negative influences and stagnant energies in preparation for the new year (which began in March).

Censorinus tells us that objects most commonly used in the creation of februa were water, fire, wool, the skins of sacrificial animals, laurel, pine, salt and herbs. I planned to consume my februa so skins and wool were out.  Instead, I made a cordial infused with sun herbs renowned for their protective and purifying powers and I think it’s a pretty apt choice.  After all, cordials were once considered ” invigorating and stimulating preparations” used to “renew the natural heat, recreate and revive the spirits, and free the whole body from the malignity of diseases.^[2] . Kind of perfect for a februa – right?

Many cordials created in apothecaries during the European Renaissance were infused with a wide variety of medicinal spices and herbs. Herbs such as delicious aromatics sage, rosemary, bay laurel and angelica, were renowned for their purifying and protective properties. Filled with the power of the sun, the element of fire, they worked to restore vital forces, energy, and vitality.

Angelica is known in old herbal lore as “Angel Food” and is a perfumey, heady aromatic used to flavour food, drinks and confections. It was esteemed above all healing herbs for its purifying and protective properties, used to ward off plague, evil, illness, poison, and everything in between. Known as the “Holy Spirit Root” and the “Herb of the Angels” angelica is associated with archangel Michael (angel of fire) and has a history of use in exorcism and clearing space. One can even soothe grief by pouring angelica tea into bath water. Upper-crust ladies in Britain made angelica cordials with honey and vinegar, and then the stalks were candied and eaten after dinner sweets to aid digestion.

Sage has also been long known for its purifying energies, cleansing both the body and mind of impurities. The many medicinal, age-defying properties of this magical herb were extolled by everyone from the Egyptians, Arabs, Greeks, and Romans to the Chinese, who considered it a cure-all herb. And there was even an old medieval proverb suggesting that whoever had sage in their garden would never die. Today we know sage works to support digestion, cool inflammation, boost our immune system, and sharpen the mind.

Rosemary is also mentioned again and again throughout herbal history for its purification and healing powers. Rosemary was burned in sick chambers to purify the air, and as a herb ruled by the sun, its effects were considered invigorating and enlivening. Magically it is associated with protection, love, lust, mental powers, exorcism, purification, healing, sleep, and youth.  It’s a warming, stimulating herb that also sharpens cognitive skills, cleanses the blood and helps control the growth of many pathogenic bacteria without killing the good microflora (beneficial bacteria and yeast) in our body.

Bay leaf is also well renowned for its healing, protective and purifying properties. Also associated with psychic awareness, it was chewed by the Delphic Oracles to grant them the power of prophecy. It was considered useful as a fumigant during exorcism rites, for breaking curses and was carried to protect against any number of misfortunes. Bay laurel has verified bactericidal and fungicidal properties.

I harvested all these herbs fresh for my Februa. Angelica is already vigorously emerging in my local community garden, and the rest are practically evergreen here in Victoria. (Yes, you can use dried herbs as well.) Angelica is what gives this cordial its amazing floral flavour but if you can’t find any – add a tiny splash of rose or orange blossom water. Or just make it without – it will still be delicious and purifyingly potent! One warning, both angelica and bay should be avoided if you are pregnant or lactating.

Traditionally cordials were created by infusing herbs in alcohol for six weeks and then adding the sweetening agents – but I didn’t want to wait, I wanted mine for February! So I gathered approximately 3 cups of mixed herbs (with at least one cup of vividly coloured angelica stems for colour and flavour) and the juice and rinds of one lemon. I mixed this with 5 cups of water which I slowly simmered down down by half, then added about a cup of sugar. I further reduced this down to a thick syrupy liquid to which I added about a quarter cup of brandy.  The angelica stems gave it a delightful amber-pink colour – and I ate them after they cooled. (Angelica stems are popular candied and served as sweets, here is a recipe.)

If you want to forgo sugar and alcohol altogether, you could make a more austere purifying drink, a simple infused water. Fresh, floral and herbaceous, it is delicious served ice cold. And it’s incredibly easy to do. You just plunge your herbs in a jug or large mason jar, fill it with water, cover and let it sit for 4-5 hours. If you can place it in the sun even better. Then drain off the plants and enjoy.

Back to the Februa Cordial.  If you can’t all of the ingredients don’t fret, improvise. It’s a magical process so consult your intuition. Once you’ve created your Februa, you can consume it several ways, add a couple tablespoons of your concoction to a glass of sparkling water, to a cup of hot tea or sip it alone as a warming liqueur. And as you sip, muse on what you’d like to lose, cleanse and purge from the old year.

Rosemary, Sage, Angelica & Bay Laurel Cordial

Ingredients

• 3 cups of roughly chopped herbs (if using dried 1/12 cups)
• 5 cups of water
• 1 cup & 1/4 cup sugar (or honey)
• 1/4 cup of brandy (or spirit of choice)
• 1 Lemon. Use juice and rinds.

Directions

• Place herbs and lemon juice, rinds and water in a pot on the stove.
• Using medium-high heat bring to simmer. Then let the liquid reduce to about half its original amount. (About 2 & 1/2 cups)
• Add sugar. Keep simmering down until the liquid becomes thick and syrupy. You should have just under 2 cups of liquid now.
• Remove from heat. Cool and then strain off plant material using a fine cloth like muslin or a paper coffee filter. ( Don’t forget to hold on to your angelica stalks for nibbling later).
• Add brandy & stir.
• Pour into sterilized bottles or jars. You will have about 2 cups of cordial. Will keep a few months in the fridge.

Liked it? Take a second to support Gather Victoria on Patreon!