copyright © 2004 Gray Seal
Yule—the winter solstice—is an old solar ritual that has been preserved in the Christian observance of Christmas. Its origins lie deep in the past, in the Mediterranean lands of the sun. The birthday of Michras, an ancient solar deity, was celebrated on the winter solstice. Later, this holiday was brought to Europe, and an astonishing collection of folk rituals became associated with it. Yule occurs during the depths of winter. Though some of us live beyond the reach of snow flurries and zero-degree temperatures, this is still the season in which the earth pauses to regenerate herself for the coming spring.

This holiday (holy day; sacred day) astronomically marks the waning of winter. After the winter solstice, the hours of light increase each day. Therefore, Yule is associated with the returning warmth of the sun.

Before the intercontinental shipment of food, this precious substance was usually meager at Yule. Most of it was preserved, dried in the sun; salted; put up in crocks; submerged in honey; buried in the earth; kept covered in baskets; or laid in the snow for natural refrigeration. Because of its scarcity, food was given a high degree of sacredness.

Over the centuries and in various countries, a wide variety of foods have been associated with Yule. Here are a few of them. Apples are sacred foods, associated with many ancient deities. Earlier peoples hung apples on Yule trees (the forerunners of the modern Christmas tree) to symbolize the continuing fertility of the earth. Mulled apple cider is a fine drink to sip on Yule while watching the fire. Any dishes that contain apples are also appropriate, as is wassail.