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Italian witches cooking

Updated on March 7, 2015

Cooking and magick

I love cooking, I'm a strong believer that we are what we eat. Being of Italian origin I cook a lot of Italian food. I also believe in magick and was taught from an early age the little witches secrets that my grandma was herself brought up with. There's a lot of magic going on in cooking and magical correspondences to a lot of the ingredients.

My kitchen witch: La Befana


The essential ingredient

Herbs are major ingredients in italian cooking and also have magical power when it comes to witchcraft. I prefer to use fresh herbs whenever possible but dry herbs are fine. Must have herbs are: Rosemary, Majoram, Basil, Oregano, Bay Leaf, Sage, Parsley and Thyme. Garlic, chilli peppers, and oils are very important too.

Another must have ingredient is wine. For cooking I tend to use an inexpensive white wine.

Ingredients magical correspondence

Here're some ingredients magical correspondence:

Garlic: Protection

Sage: Cleansing for any environment, protection

Basil: abundance, prosperity, money

Parsley: love

Wine: celebration

Red chilli: against evil eye

Thyme: Health, healing

Rosemary: Cleansing, purifying

Marjoram: protection

Orange: love, fertility

Nettle: against evil spells

Lemon: purification

Bay leaf: protection

Allspice: prosperity, luck

Blackberry: removal of evil spirits

Cardamon: lust, passion

Cinnamon: luck

Cloves: luck, love and lust

Mint: mental strength

Nutmeg: Luck, money

Raspberry: Love, protection

Sesame: money

Star anise: psychic powers

Rice: protection

In general sea food is associated to passion, lust and love.

Vegetables to protection

Spices and herbs to psychic powers

Meat to gratitude

Herb garden and vegetable patch

There's nothing bettern than growing your own herbs. I grow as many herbs as possible in my home and garden. They are all very easy to grow and can be bought cheaply. I also have a small vegetable patch. I keep a few herbs indoors as they seem to be growing better. I live in the UK and the weather and temperature can change drastically within an afternoon. Parsley and basil grow indoors on my window sill. Anything else I grow outside. I love fresh organic food so every spring I plant tomatoes, fava beans, potatoes, rocket, and carrots. They are all really easy to grow. Herbs can be dried easily and will last a long time. I tend to buy seeds on the internet, especially on ebay as there's a great variety and can be bought cheaply.

My kitchen, my shrine

My kitchen is my shrine. I have lovely natural air fresheners in my kitchen: lavender sachets, cinnamon stick decoration and rosemary garlands. These are all lovely aromas for the kitchen as they do not interfere with the "working kitchen smells"....

I also keep some small pots of herbs on my window sill, and have a good collection of old fashion kitchen utensils: mortar and pestle, mezzaluna (half moon) and wooden chopping board, wooden rolling pin, wooden mashers and a very old manual pasta shaping machine.

A couple of easy recipes to get you started

Here's a couple of recipes which are very tasty, healthy, magick and easy to make.

Prawns and asparagus pasta. Serves 4


Pasta ( I use fusilli) 400g

Half onion (sliced)

2 garlic cloves (whole)

Sprig of parsley

10 asparagus

olive oil

glass of white wine


For the white sauce: flour, butter and milk ( I don't use doses for this, sorry, just do it to the right consistency)

Boil the asparagus until tender. Put aside and leave to cool. Fry the onion, garlic and parsley for 5 minutes in olive oil. Discard the onion, garlic and parsley and add prawns to the oil. Add the white wine and reduce down. Cut the asparagus and add when the wine has reduced to about half. Cook for 5 minutes and then add the white sauce. Add the cooked pasta. Done!!!!

Pumpkin soup:


olive oil

2 onions chopped

1 kg pumpkin flesh cut into chunks

700 ml vegetable stock

150 ml double cream

salt and pepper

handful of pumpkin seeds

heat the oil in a pan, add onions and cook for 5 minutes, add the pumpkin and cook for a further 10 minutes. pour the stock in the pan and season with salt and pepper. Bring to the boil and simmer for about 15 minutes or until the pumpkin is soft. Pour the cream, bring to the boil and then take off the heat. Blend it. Serve with a handful of seeds on top. The soup can be frozen for about 2 months.

Amazon Spotlight Personal Review

This is one of the best books on witches kitchen. Highly recommended!!!!

Have you got some magick recipes to share?

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    • SheilaSchnauzies profile image


      6 years ago from Omaha, NE

      Fascinating lens! Blessed.

    • SheilaSchnauzies profile image


      6 years ago from Omaha, NE

      Fascinating lens! Blessed.

    • profile image


      6 years ago

      I don't have any either and I also enjoyed this lens. Maybe you could write on what the different herbs symbolize?

    • profile image


      6 years ago

      None myself - but I do love this lens! :)


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