From the second day of Passover until Shavuot, Jews count seven weeks to commemorate the period between the Exodus from Egypt and the Revelation at Sinai. This process, sefirat ha’omer (the counting of the Omer), recalls the ancient practice of bringing a sheaf (omer) of the newly harvested barley crop (the first grain to ripen) as an offering to the Temple in Jerusalem, where it was “waved before the Lord” on the 16th of Nisan, the second day of Passover (Leviticus 23:9-16). The Kohen took the offering in his outstretched hands and moved it from side to side and up and down. This ceremony was interpreted as a prayer to God to protect the harvest from “injurious winds and harmful dews” (Menachot 62a). After the waving ritual, a handful of the grain was burnt on the altar, and the rest was eaten by the Kohanim.

For the ancient Israelites, the Omer period (Sefirah) was the critical time when the success of the harvest was determined. The proper ripening of wheat and barley and the growth of the other major crops native to the Land of Israel (including olives [oil], grapes, pomegranates, figs, and dates [honey]) depended on the right balance of the north and south winds during this vulnerable time. The pilgrimage festival of Shavuot at the conclusion of the Omer period was in thanksgiving for God’s blessing and protection of the land and its produce.

Read More