Rogation Days: A Forgotten Tradition Worth Keeping

Rogation Days come right before Ascension Day (May 14th) and are a time set aside to pray for God’s blessing on the land and the sea and the bounty that comes from them. They start on the sixth Sunday of Easter, May 10th, which is known as “Rogation Sunday” since it is the Sunday that precedes the Monday, Tuesday, and Wednesday known as the “Rogation Days.” As Christ prepares to ascend, we are reminded of our deep dependence on God for all things, both physical and spiritual, and we turn to Him in prayer.

Rogation Days originated in the 5th century in Vienne, France, and were created in response to a series of natural disasters that hit the area. The bishop of the area, Bishop Mamertus, called his people to days of fasting and prayer. They prayed that God would have mercy on the growth of their crops and spare them from famine. The word “rogation” comes from the Latin rogare and means “to ask.”

During Rogation Days, Christians would gather at their church and participate in processions around the parish called “The Beating of the Bounds.” The congregation would gather together and walk the boundary of the parish, beating the border of the parish with willow branches. As they walked, they prayed litanies, asking for God’s mercy and blessing over their land. If they lived by water, they would also pray for the blessing of the water. This tradition was also known in the northern parts of England as “Gang-day” or “gan week,” after the old English word for walking. Once the parish boundaries were “beaten,” the community would gather for a celebration. They would drink “ganging beer,” which was beer brewed for the day, and share simple foods together.

To this day, Christians celebrate Rogation Days as a way to give thanks to God for the gifts of creation and to pray for His blessing on the land, crops, and the people who work the land. It is also traditionally a time of repentance—a time to humble ourselves before God, recognizing our dependence on Him and turning our hearts back to Him. If you live on the coast, it might be referred to as the “blessing of the fleet.”

Most of us have become disconnected from the food we eat and where it comes from. What once required daily dependence on God now feels immediate and guaranteed.

Rogation Days are a beautiful time to be reminded that our lives and the food that we eat are in God’s hands. It is a time to be mindful of this and to pray for all of those who work so hard to bring us the food that we eat. It is a time to pray for bountiful harvests, for protection from natural disasters, and for God’s mercy over the land. It is also a time to offer thanks for creation, those who tend it, and the food that we eat.

Ways to celebrate:

Starting on Rogation Sunday, during your normal time of prayer, light a candle and read the special collect for the day. A collect is a short prayer, especially one assigned to a particular day or season.

Gather bunches of sticks or reeds with your children and go around the edge of your yard, offering prayers of thanksgiving for your home and asking God to bless your space. Pray for all of those who work the land or fish the seas for our food.

Support local farmers or fishermen in your area by buying food from them.

Traditionally, people ate foods from the first fruits of the harvest, like new potatoes or beans. Try this delicious dish - Marinated Green Beans.

the recipe -

Marinated Green Beans with Tomatoes, Olives, and Feta .pdf

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Marinated Green Beans with Tomatoes, Olives, and Feta

2 pounds fresh green beans, trimmed

¼ cup olive oil

2 cloves garlic, minced

1 cup kalamata olives, pitted and sliced

2 tomatoes, seeded and chopped

2 tablespoons red wine vinegar

1 tablespoon chopped fresh oregano

½ teaspoon salt

¼ teaspoon ground black pepper

1 (8-ounce) package of crumbled feta

1 bunch of fresh oregano sprigs

Bring a large pot of salted water to a boil over medium heat. Add green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain green beans and plunge them into ice water to stop cooking further. Drain beans and place them in a shallow serving dish.

Heat olive oil in a skillet over medium heat. Cook garlic in oil for about 30 seconds. Remove the skillet from the heat. Stir in olives, tomatoes, vinegar, oregano, salt, and pepper.

Pour mixture over green beans; toss together until beans are evenly coated. Sprinkle feta cheese on top and garnish with oregano sprigs. Chill at least 3 hours before serving.