Last Updated on June 29, 2026
As winter fades and new life begins to bloom, it’s time to celebrate Ostara. This ancient festival, observed on the Spring Equinox, marks the beginning of longer days and the arrival of spring. It’s a time of fertility, renewal, and fresh starts.
As the earth awakens, we are blessed with its abundance once more. Eggs, a symbol of fertility and rebirth, hold the promise of a new start and the cycle of life beginning again. Wild greens like nettle, dandelion, chickweed, and wild mustard greens have long been utilized as spring tonics to welcome the changing seasons. In folk traditions these herbs are utilized as both food and medicine, since their nutrient rich leaves help nourish the body after a long winter.
Beyond Europe and North America, cultures around the world recognize the significance of this seasonal shift. In Ecuador (where I currently live), the changing of the seasons is marked by rituals that honor the sun and celebrate the earth’s fertility. These ceremonies give thanks for the sun’s life-giving energy and the new growth it brings to the land.
Corn, a sacred crop in the Andes, symbolizes prosperity, the continuation of life, and the sun itself, with its golden yellow color representing warmth and vitality. Much like eggs in other traditions, corn is seen as a symbol of new beginnings. Just as Ostara marks a new growing season, these traditions celebrate the earth’s abundance and the promise of new life.
One of the best ways to honor the changing seasons is by making seasonal foods, using ingredients that embody the energy of spring. Eggs and wild seasonal greens, both powerful symbols of Ostara—come together beautifully in this arepa recipe.
Arepas, a staple in a staple in neighboring Colombia and Venezuela, are made from corn, a crop tied to the Equinox celebrations in various South American countries. Combining these ingredients creates a dish that connects us to the cycles of nature and the traditions that celebrate them.
Making egg & nettle arepas is a delicious way to celebrate the sun’s return and the vibrant abundance of spring. These are a simple and delicious dish that are the perfect for seasonal parties and picnics.
Ingredients:
Arepas—
- 2 cups pre-cooked corn flour
- 2 cups water
- 1/2 tsp salt
Filling—
- 1 small yellow onion, diced
- 1 cup fresh nettles, finely chopped
- 5 eggs
- 1/2 cup queso fresco
- Salt, to taste
- Freshly ground black pepper, to taste
Makes 6 arepas
Directions:
Add the corn flour, water, and salt to a large bowl. Mix together until a dough forms. Then let rest for 5 minutes.
Form the dough into discs about 1/2 inch to 3/4 inch thick.
Heat a skillet and add a bit of butter or oil to coat it. Cook the arepas for about 5 minutes, until golden and crispy and then flip and cook the other side.
While the arepas are cooking, heat another small skillet. Add about a tablespoon of butter. Once melted, add the onion.
Cook the onion until soft and translucent. Then add the eggs and nettles, stirring often. Season with salt and pepper. Then when the eggs are almost done, sprinkle the cheese over top and stir it in.
When the arepas are done, slice them open to form a pocket. Spoon in the scrambled egg and greens filling.
Enjoy warm with a refreshing lemonade. My favorite Venezuelan restaurant would serve arepas with Papelón con Limón, lemonade sweetened with panela (unrefined cane sugar) and the pairing was perfection!
