Spring has arrived and with it the abundance of natural tonics for the season! Eating what grows in season is not just a statement about committing to local, more sustainable food choices or reducing your carbon footprint. It really is the simplest way to maintain harmony in your body by aligning it with the natural medicines the earth offers for each season.
Dandelion, chickweed and nettles are the greens of spring. They are also natural tonics that help our digestive and lymphatic systems after a long winter of more dense and,often, rich food. These wild greens, or edibles weeds, are packed with minerals and amino acids.
Nettles have long been prized for building bones and nourish the associated tissues hair, nails and teeth as well as the skin. Like nettles, chickweed is a common weed packed with nutrients, including calcium, iron and chlorophyll. The sweet and mild grassy taste of chickweed is a lovely and nutrient-dense addition to any spring salad. As a spring tonic chickweed stimulates the lymphatic system, which can often be sluggish after winter.
For me Dandelion greens , from the French, “dent de lion”, are central to spring salads. Dandelion is a “bitter” green and bitter foods are vital to tone and stimulate the digestive system. Dandelion is also considered a potent liver tonic. Just a few leaves each day contribute to making a smooth transition into springtime.
So celebrate SPRING by going out to gather some wild greens or visit your local farmers market where the farmers have gathered the spring jewels for you. Align to the youthful and potent energy of spring by eating what is offered from the Earth, in her native season.
SPRING TONIC SALAD
6-8 leaves of dandelion, torn
1handful of chickweed or tender chicory leaves
1 handful of watercress, chop larger stems
1 scallion, white part only, thinly sliced
2 cups of young spring greens
a few wild edible flowers, to brighten your spirit
FOR THE DRESSING
2T extra virgin olive oil or hemp seed and flax oil
1-2 T freshly squeezed lemon juice or raw cider vinegar
Pinch of Celtic or Himalayan salt
1/2 teaspoon fennel seed, crushed
Combine the salad greens in a large bowl.
Whisk the dressing ingredients together thoroughly in a small bowl and pour an amount to your taste over salad. Garnish with edible flowers.
