Irish Cures, Wisdom, Seasonal Rituals & The Healing Power of Nature
In Ireland’s misty glens and windswept coasts a deep connection to the natural world has long shaped how people live, heal and thrive. For centuries, Irish folk medicine relied on the land’s bounty plants rituals, and seasonal cycles to cure ailments ward off misfortune, and maintain balance between body and spirit. Many of these traditions, passed down through generations of bean feasa (wise women) and fear leighis (healers), are rooted in a blend of pagan reverence, Christian symbolism, and practical observation. Among them the belief that eating three feeds of nettles in May could purify the blood and protect health persists as a testament to Ireland’s herbal legacy.
This article explores these old Irish cures, their ties to the land, and how modern science is beginning to validate what our ancestors knew instinctively. Irish folk medicine is inseparable from the rhythms of nature. The Celtic year marked by festivals like Imbolc (February) Bealtaine (May) and Samhain (November) dictated when to harvest plants perform rituals or prepare remedies. May in particular was considered a month of potent energy a time to gather herbs like nettles wild garlic and dandelion believed to be at their peak of vitality. The instruction to eat three feeds of nettles in May was widespread in rural Ireland. Nettles (Urtica dioica) though stinging and often dismissed as weeds are nutrient dense rich in iron, calcium and vitamins A and C. Eating them in spring was thought to purify the blood after winter’s heavy preserved foods boost energy for summer labour and prevent arthritis and allergies due to their anti-inflammatory properties. The “three feeds” rule likely stems from the Celtic reverence for the number three a sacred symbol of unity earth, sea, sky or maiden, mother, crone. The Maiden, Mother, Crone is a triple goddess archetype found in many ancient cultures including Celtic mythology. It represents the three stages of a woman’s life and the cyclical nature of existence birth, life, death and rebirth mirroring the phases of the moon waxing, full, and waning and the seasons spring, summer, winter .To prepare, nettles were boiled into soups, steeped as teas or mixed into potato dishes. Modern studies confirm nettles benefits they act as a diuretic reduce histamine responses and even alleviate joint pain.
Other Plant Based Cures like Dandelion (Caisearbhán) Dandelion leaves were eaten in salads to detoxify the liver while their roots were roasted as a coffee substitute. Regarded as a “blood cleanser” dandelion was believed to cure jaundice and skin conditions. Science now supports this as dandelions are high in antioxidants and stimulate bile production, supporting liver health. Elderflower (Trom) Elderflowers were brewed into teas to soothe colds and the berries were made into syrup to boost immunity. Beyond its medicinal uses elder branches were hung over doors to repel evil spirits a nod to its protective symbolism. Today elderberry is proven to reduce flu duration and enhance antiviral activity.
Yarrow (Athair thalún) Crushed yarrow leaves were applied to wounds to stop bleeding and its tea was used to reduce fevers. Carrying yarrow was also thought to protect against curses. Modern research highlights its clotting agent achilleine and anti-inflammatory compounds validating its traditional role in first aid. Wild Garlic (Creolees) Wild garlic which my own grandfather swore by was eaten raw to fight infections or applied as a poultice for boils. It was also believed to ward off fairies and disease. Its antibacterial properties linked to the compound allicin (also found in garlic), align with its historical use as a natural antibiotic. Irish cures often intertwined physical remedies with spiritual practices. Visiting holy wells such as St. Brigid’s Well in Kildare was a common ritual. Pilgrims performed rounds reciting prayers and leaving offerings like cloth strips tied to nearby trees believing the waters held curative powers for ailments ranging from blindness to infertility. Another curious remedy involved drinking water from a hen’s eggshell to cure whooping cough. The egg symbolizing rebirth and purity was thought to transfer its vitality to the sick. Similarly swallowing a live butterfly or invoking its spirit was believed to cure jaundice likely due to the insect’s yellow hue mirroring the condition’s symptoms.
Before pharmacies, Irish kitchens doubled as clinics. Honey and onion syrup a staple for coughs was made by simmering sliced onions in honey and straining the liquid a remedy still trusted in rural households today. Warm mashed potatoes wrapped in cloth were applied as poultices to draw out boils or ease sore muscles. Even whiskey played a role a spoonful mixed with honey and lemon relieved colds while raisins soaked in heated whiskey were used to soothe sore throats. Not all folk practices were benign. Some reflected desperation or fear. During outbreaks of murrain (cattle plague) farmers buried a live calf’s heart in a symbolic attempt to stop the disease a grim ritual rooted in sympathetic magic.
Fairy doctor’s intermediaries who negotiated with the Aos Sí (fairies) were consulted to lift curses believed to cause mysterious illnesses. One dangerous “cure” involved burying measles patients in manure to “sweat out” the fever, a practice that often worsened their condition. Today Ireland’s herbal traditions are experiencing a revival. Researchers at institutions like University College Cork study plants like hawthorn traditionally used to strengthen the heart and seaweed once consumed to support thyroid health. Festivals like Bealtaine Living Earth celebrate foraging and folk medicine, while organic farms cultivate nettles dandelion and elderflower for teas, tinctures and gourmet dishes. Old Irish cures remind us that healing is holistic a dance between body mind, and environment. While not all folk remedies were safe or effective many were grounded in acute observation of nature’s cycles. Eating nettles in May hanging elder branches or visiting a holy well were acts of humility acknowledging humanity’s place within a larger web of life. As we face modern health crises antibiotic resistance chronic stress these ancient practices invite us to reconnect with the earth’s rhythms and rediscover the wisdom in simplicity.
Nettle Soup with Wild Garlic
Ingredients
150g fresh young nettle leaves (use gloves when handling!)
30g wild garlic leaves (or substitutes 2 garlic cloves + 50g spinach)
1 large onion chopped
300g potatoes diced
Leek sliced (white/light green parts)
1.5 litres vegetable or chicken stock
30g butter or olive oil
Salt and black pepper to taste
Juice of ½ lemon (optional)
Cream or natural yogurt (for serving)
Instructions Prepare the Nettles Wearing gloves, rinse nettles thoroughly discarding tough stems. Blanch in boiling water for 1–2 minutes to remove their sting. Drain and roughly chop. Melt butter in a large pot. Add chopped onion and leek. Sauté gently for 5–7 minutes until softened. Stir in diced potatoes and pour in the stock. Simmer for 15 minutes until potatoes are tender. Stir in blanched nettles and wild garlic leaves. Simmer for 5 minutes until greens wilt. Remove from heat. Blend with an immersion blender until smooth. Stir in lemon juice, and season with salt and pepper. Ladle into bowls. Add a dollop of cream/yogurt if desired. Serve with brown soda bread and enjoy.
Nettles are best harvested in April/May from clean unpolluted areas. Pick the young tender tops in before flowering. When looking for Wild Garlic Look in shady woodlands March to June. Always crush a leaf to confirm the garlic scent do not confuse with toxic lookalikes like lily-of-the-valley!
