Spring can be a wonderful season of renewal and growth. All winter long we’ve been nestled quietly in the darkness, dreaming, so we can have the clarity to plant the seeds in our lives and watch them grow.
In every season, nature provides us with cues to align our bodies with the environment around us.
Enjoying foods that are lighter, warming, and stimulating—as opposed to heavy, building foods from the winter season—will give our bodies support to transition into spring with ease.
This is a time to let go of any foods that are no longer serving us, giving our bodies a break to naturally cleanse as we head into the warmer months.
It’s also a wonderful time to start incorporating more fresh foods (and herbs!) as they become more abundant.
Creating weekly rituals that are stimulating, invigorating, and nourishing to our bodies will help us not just release physical stagnation but also create space for new possibilities.
This is the time to stretch, move, and open from the dark womb of winter, blossoming into spring and the abundance this season brings.
I’ve listed some of my favorite springtime herbs that should be easy to find fresh or dried. There are also links to recipes so you can start working with them right away if that feels good.
Use what you have on hand and use seasonal ingredients if you can. For example, the Rosemary Persimmon Bread could be adapted to use apples, plums, or even citrus.
If you’re feeling called, pick two or three to work with for the next month and take notice of how your digestion, energy, sleep, or stress levels respond.
ROSEMARY (Rosmarinus officinalis)
Parts used: leaves
Benefits: antimicrobial | colds and flu memory-enhancing | nervous system & stress support
Try using it in teas, herbal steams, with roasted vegetables, salad dressings & dips.
Recipes: Rosemary Persimmon Bread | Shiitake Stroganoff | Skillet Cornbread with Salted Honey Butter (add dried or fresh rosemary)
BURDOCK (Arctium lappa)
Parts used: root
Benefits: alterative | soothes inflammation demulcent | supports skin & lymphatic system health
Try using it in herbal vinegar, stir-fry, herbal broths, & miso shiitake soup.
Recipes: Beans & Greens with Herb Salsa | Ginger Miso Noodles with Tangy Quick Pickles
THYME (Thymus vulgaris)
parts used: leaves
benefits: anti-fungal | antiviral | colds and flu | antimicrobial | antioxidant
Try using it in herbal steams, herbal broth, marinades, spring salads, herbal syrups, and teas.
Recipes: Shiitake Stroganoff | Herbal Vinegar 101 | Lemony White Bean, Olive, and Pea Pasta
CHICKWEED (Stellaria media)
parts used: leaves
antimicrobial | supports kidney, liver, and bladder | nutritive
Try using it fresh in salads and salad dressing, dips, herbal vinegar, and pesto.
Recipes: Herbal Vinegar 101 | Asparagus and Dill Frittata with Tzatziki Sauce
GARLIC (Allium sativum)
parts used: bulb
stimulant | antimicrobial expectorant | colds and coughs
Try using it in herbal vinegar, stir-fry, fire cider, herbal dressings, and dips.
Recipes: Bone Broth Congee with Ginger Pork & Scallions | Butternut Squash and Tahini Sumac Dip | Ricotta Toast with Roasted Garlic Tomatoes and Zucchini
NETTLE (Urtica urens)
parts used: leaves
tonifying | nutritive | supports kidneys and genitourinary tract liver & allergy support
Try using it in herbal broth, herbal vinegar, salad dressings, dips, and teas.
Recipes: Nettle Chimichurri, Herbal Vinegar 101
DANDELION LEAVES (Taraxacum officinale)
parts used: leaves and root
tonifying| supports kidney, liver, and bladder | nutritive | gentle diuretic | digestive bitter
Try using it fresh in salads and salad dressing, dips, herbal vinegar, or pesto.
Recipes: Herbal Vinegar 101 | Herby Sweet Pea Dip
RED CLOVER (Trifolium pratense)
parts used: leaves and flowers
respiratory tonic | colds and coughs | expectorant |nutritive gentle detoxifier
Try using it in herbal vinegar and hot or cold teas.
CLEAVERS (Galium aparine)
parts used: leaves & stem
tonifying | diuretic | demulcent alterative | supports kidneys, genitourinary tract, and lymph
Try using it in herbal vinegar, and cooling teas.
Happy Spring! xx - Sarah Kate
*first photo by Anna Schneider
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