A Polish Christmas Eve:
Traditions and Recipes, Decorations and Song

The Magic of Straw

Grain sheaves are the most ancient ritual adornments of the Vigil Supper celebration. Over a period of time the sheaf evolved into other decorations, such as the dziad, the Vigil cross and star. Straw was an abundant, easily available, and naturally beautiful material used to make decorations for the Vigil Supper. Imagine its golden luster in the dim candle light of the village cottage! As a kind of delicate, golden counterpart to mother-of-pearl, its texture captures and gently reflects beams of light. Folk beliefs endowed straw with the magical properties of grain itself (see "Agriculture, Ancestors...," p. 12). In some regions, straw was strewn on the floor of the cottage under the Vigil Supper table in memory of the stable where Jesus was born. This straw remained under the family table until the Epiphany. It was considered sacrilegious to sweep it outside during the Twelve Days of Christmas for fear that one might sweep the soul of a deceased family member out into the winter cold! In some villages of eastern Poland coins were scattered in the straw lying on the floor. After the Vigil Supper, the children crawled under the table in search of the silver coins amid the golden straw. In other districts children rolled in the straw found on the floor to protect themselves from measles. These customs portray a belief in the magical quality of straw, an extension of the ancient ancestral sheaf.

General Instructions For Working With Wheat

If you grow wheat, or have permission to pick some, remember to pick it before it is actually harvest ready. After the field has turned golden, but while the heads of wheat are still erect, is the right time. You can judge more accurately by crushing a grain of wheat in your fingers. If the grain exudes a milky substance, it is not yet ready. If the grain crushes into flour, you are too late; the wheat will be brittle and difficult to work with even after prolonged soaking. If the crushed grain has the feel of bread dough, it is just right. Harvest and spread stalks out to dry thoroughly.

Wheat may be purchased in craft supply stores. If there is none on display, you may want to ask because it is frequently removed from the shelves since it is considered an autumn craft material.

Wheat varies greatly in size and thickness of stems and heads. It is, therefore, impossible to give exact number of stems or lengths in directions. Work carefully, using your judgement regarding size and scale of the project as you proceed.

TO CLEAN WHEAT: Remove the leaves from the straw by cutting across each stem just above the first "knuckle" you encounter as you run your hand down the stalk from the head. Look carefully so you don't mistake a bent over leaf for the "knuckle." The leaf sheath will pull off from the straw stem like a paper wrapper from a plastic drinking straw.

TO SOAK: Place in cold water until a stem snaps straight if you bend it all the way back on itself without cracking or breaking. Generally, 1/2 hour is sufficient. Wall paper troughs from the paint store are inexpensive and very handy for this.

TO TIE: Use a thin strong cord, like button and carpet thread. Nylon thread does not work well because it is stretchy, so thin it cuts your fingers and tends to unknot unless glued. It is important to make the ties very tight because the wheat is swollen with water when you are working with it. If the ties are not firm, your work will look loose and sloppy after it dries. This knot works best:

Pull each end of the thread in opposite directions to tighten. You may partially tighten the knot to allow you to arrange the wheat stalks; the knot will not loosen and will help you like an extra set of hands. When the wheat stalks are arranged to your satisfaction, pull the thread ends in opposite directions until the wheat stalks begin to fan out. Finish with a square knot or an ordinary overhand knot.

TO DRY: Allow left over soaked wheat and finished projects to dry thoroughly where there is good air circulation to prevent mildew. Arrange completed project carefully; it will hold the shape in which it dries.

The Sheaf of Grain

Photo by Joe Rocco Studios

Corner Sheaf

1. See "General Instructions for Working with Wheat" before starting this project.

2. If you want a tall sheaf, do not clean the wheat.

3. Use soaked wheat which enables you to make tight ties without shattering the wheat stems. This allows you to form an attractive sheaf shape.

4. Form the central portion first. Take a bundle of wheat (a good handful or more depending on the size you want the finished product to be). Tie the bundle together an inch or two below the point at which the heads join the stems. Make four or five more tied bundles. Arrange these bundles around the central bundle and tie them all together an inch or two below the previous ties. You should now be able to see your sheaf taking shape. As your sheaf grows in girth, you will need more bundles to encircle it. If it is too large to tie all the surrounding bundles on at once, tie a few bundles on one section at a time. The knot described in "General Instructions for Working with Wheat" will help you immensely in this project. If you are making a very large sheaf you may want to start using twine instead of thread as the sheaf grows.

5. The finished sheaf must dry in the shape you want it to maintain. If you lay it down, it will dry with a flat side. If you want it round, it is necessary to keep it erect until it is thoroughly dry. Small sheaves may be placed in a heavy mug or drinking glass; large sheaves could be placed in a wastebasket or propped up.