Irish Turf - A Piece of the Past

For many, turf (or peat) brings back childhood memories of granny’s kitchen. It’s the distinctive smell of Irish nostalgia that conjures up images of glowing windows in cosy cottages and family hospitality. Combine the warmth of a smoky turf fire with a customary mug of tea and you’ve got the closest thing to Irish “hygge” you can find.

But as we gaze back further into Ireland's past, before cottages, fires and even people inhabited the island - the origin of turf couldn't be further from the warmth of an Irish kitchen.

Formed under the glacial lakes of Ice Age Ireland, dead plants and trees were slowly broken down in waterlogged bogs over thousands of years. As the organic matter breaks down, its energy is stored in the dense turf, ready to be cut.

Traditionally, turf was cut from the bog by hand using a ‘Sleán’, a double sided blade that cut the turf into strips known as ‘sods’. Nowadays it would be cut with the help of machinery but the stacking and drying process is still done by hand.