Spring is the time of year to "cleanse the blood." The body becomes deficient in nutrients during the winter months, and in early spring eating greens for rejuvenation are in order. Among the popular springtime greens are dandelions, watercress, burdock, and parsley. Fresh minced leaves can be liberally sprinkled on salads, soups, and stews.
Those pesky dandelions everyone tries to rid their yards of in the spring are quite useful. Dandelion leaves are eaten in the spring, before flowering. The leaves can be eaten either raw or cooked. Dandelion is also a diuretic and will aid in cleansing the body of toxins.
Watercress is just what is needed after being cooped up for the winter. It is said that watercress is an aphrodisiac. Try it in salads, sandwich spreads, soups, or stir fries for a radiant glow to your skin.
Herbs which can build the energy of the organ system are used as tonics and are commonly recommended for low vitality. Many tonics act primarily to provide nutrients: vitamins, minerals, and sugars. These include comfrey and dandelion leaf. Others act to balance and stimulate energy, improving the ability to utilize nutrients. The most valuable of these being the Chinese root tonic herbs: burdock, dandelion, parsley, Oregon grape, and goldenseal root.
The young leaves of burdock can be cooked in several changes of water and eaten as a potherb. The stalks, before it flowers, can be peeled and eaten raw or cooked as a vegetable. Dig up the root and add it to soup or use it to make a stir fry.
Everyone recognizes parsley as a garnish, but it is an herbal multivitamin containing beta carotene, vitamin C, calcium, and iron. (Women who are pregnant or suspect they may be should avoid eating large amounts as it can stimulate menstruation).
This spring, put a spring in your step with a spring tonic!
by Judy Burger
