Grianstad an tSamhraidh Summer Solstice

We have been celebrating the solstice in Ireland before even the Celtic times. Newgrange was built aligning with the rising solstice over 5,00 years ago.

In Celtic society and life, the sun had a vey special place. The summer solstice was one of eight festivals of the year. It was a festival held over three days.

In Irish name for the Summer Solstice is Grianstad an tSamhraidh which literally means the Sun Stop. The Sun remains high in the sky the day before the solstice, the day of the solstice and the day after so it felt as if the sun never set.

As with many other Celtic traditions when Christianity arrived these celebration days were given Christian identities. St John’s Eve June the 23rd so near to the solstice became a very big Christian celebration. A time between sewing and harvesting of crops.

Traditionally the sunrise at the summer solstice was the most important start where on greeted the rising sun. The Celts would light bonfires that evening before sunset and call on the Goddess Áine also known as Étáin to ensure a good harvest. In France the goddess was known as Eponna while in Wales she was known as Rhiannon.

Christianity allowed for the same tradition of bonfires to be lit on St John’s Eve, and the priest would bless the fields.

Food was an important part of the celebrations. Eggs were saved and together with the “spring honey” which was extracted in June the honey pudding became the traditional sweet treat for the summer solstice. Wreaths were made from the wildflowers which thrive during the summer. These traditions were still part of the celebrations of St. John’s Eve.

It isn’t really possible to have a bonfire in an urban garden or on a balcony! However, a lit candle as the sun rises or sets with a slices of toast slathered in honey could be a way of celebrating the traditions of the people who have gone before us. Also take the time to acknowledge the light within you.

Beannachtaí Grianstad an tSamhraidh.

Honey Pudding

3 thick slices of bread

Jug of milk

2 eggs 4 tablespoons of honey

Spices or thyme or lemon myrtle

Method

Lightly scald the milk. Break up the bread. Lightly beat the eggs. Leave butter in the sun to melt.

Coat the bowl with the butter. Coat the bowl with 3 tablespoons of honey.

Add the bread, herbs, spices to the scaled milk adding more bread if required and the last tablespoon of honey and mix.

Pour the mixture into the bowl. Cover with cloth and steam.

This was a recipe that was found in the National Library.

As a child we always made a wreath of daisies on St John’s Eve and left them outside overnight.