Eating with the Seasons, Foods Found in Spring

Spring time is perfect for creating a cleaner diet.  Your body no longer requires heavy, warming foods. Transitioning to light meals offers the opportunity to cleanse and rejuvenate. Steamed greens, light salads and broths all aid in detoxifying the body after a long, cold winter.

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Here are a few of the foods and their benefits that are available during the months in spring:

Dandelions act on the liver and biliary system. They are a terrific antioxidant and they have laxative, and diuretic effects. They’re also very high in vitamins A and K. Caution must be given to people with any biliary problems, including obstructions like gallstones. You can pick dandelion green fresh if you see them growing somewhere that has not been treated with chemicals.

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Asparagus is a natural diuretic. It has anti-inflammatory properties and is used in herbal medicine for urinary tract infections. It is also a great source of vitamin K. Asparagus is one of the few vegetables I have not been successful in growing. I look forward to seeing them in the market each spring.

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Chives are one of the first herbs to appear in my garden each spring. These hardy and resilient plants make a great addition to fresh spring salads, spreads, and dips. They have been used in traditional medicine to eradicate intestinal worms. They are in the same family as garlic which is a powerful antibacterial, antifungal, and antihypertensive. Chives have the same properties, but are milder than garlic.

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Peas are a great source of vegetable protein, one cup provides 9 grams. They are also a good source of vitamin C and manganese. Peas are very high in dietary fiber and are extremely versatile. Soup, salad, and side dish favorites, they also make a great spread. Try using them in place of chick peas the next time you make hummus.

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Rhubarb has been used medicinally for thousands of years. It has only become a popular dessert since sugar became widely available. It works as a laxative, and has hepatic and biliary properties. It should not be eaten in excess by people with gall bladder obstructions.

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Strawberries are both astringent and antioxidant due to the high level of flavonoids found in the fruit. They are extremely high in vitamin C, with one cup providing 149% of your recommended daily value. They also pair nicely with rhubarb in a pie.