Here are seven things you might not know about St. Patrick’s Day:
1. We Should Really Wear Blue
Saint Patrick himself would have to deal with pinching on his feast day. His color was “Saint Patrick’s blue,” a light shade. The color green only became associated with the big day after it was linked to the Irish independence movement in the late 18th century.
2. Saint Patrick Was British
Although he made his mark by introducing Christianity to Ireland in the year 432, Patrick wasn’t Irish himself. He was born to Roman parents in Scotland or Wales in the late fourth century.
3. The Irish Take Saint Patrick’s Day Seriously
As you might expect, Saint Patrick’s Day is a huge deal in his old stomping grounds. It’s a national holiday in both Ireland and Northern Ireland.
4. It Used to Be a Dry Holiday
For most of the 20th century, Saint Patrick’s Day was considered a strictly religious holiday in Ireland, which meant that the nation’s pubs were closed for business on March 17. (The one exception went to beer vendors at the big national dog show, which was always held on Saint Patrick’s Day.) In 1970, the day was converted to a national holiday, and the stout resumed flowing.
5. There’s a Reason for The Shamrocks
How did the shamrock become associated with Saint Patrick? According to Irish legend, the saint used the three-leafed plant as a metaphor for the Holy Trinity when he was first introducing Christianity to Ireland.
6. Cold Weather Helped Saint Patrick’s Legend
In Irish lore, Saint Patrick gets credit for driving all the snakes out of Ireland. Modern scientists suggest that the job might not have been too hard – according to the fossil record, Ireland has never been home to any snakes. Through the Ice Age, Ireland was too cold to host any reptiles, and the surrounding seas have staved off serpentine invaders ever since. Modern scholars think the “snakes” Saint Patrick drove away were likely metaphorical.
7. There’s No Corn in that Beef
Corned beef and cabbage, a traditional Saint Patrick’s Day staple, doesn’t have anything to do with the grain corn. Instead, it’s a nod to the large grains of salt that were historically used to cure meats, which were also known as “corns.”