Spring has always been one of my favorite times of year. I yearn for longer days and I thrive when the sun is out! Although it snowed in Denver this week, I can still feel spring stirring in the air. The tulips are blooming and buds are beginning to form on the trees that line the streets. I even saw my first squirrel scampering through the alley. We are all feeling the regeneration that comes along with spring.
In Chinese medicine, spring is associated with the Wood element. The organ systems of the Wood element are liver and gallbladder, which is one reason people like to do liver cleanses in springtime. The energy is generating- as we see the creation of life that begins as plants sprout and grow. The color is green, another obvious sign of spring, the taste is sour, and the emotions that may come up for us are compassion (when Wood is in balance) or anger and frustration (when Wood is out of balance).
When someone is angry or frustrated we say that the liver qi (energy) is stagnant. We can promote movement of liver qi by exercise, meditation (especially moving meditation like qi gong or yoga), eating foods that are easy to digest, and ingesting herbs that are appropriate for your constitution.
One easy way to help move liver qi after a long, cold winter is to eat the tender greens of the herbs that are sprouting around you. Here’s a simple recipe that your liver will love!
Steamed Spring Greens
Gather a handful of leaves of dandelion, plantain, violet, miner’s lettuce, yarrow, and any other edible leaves that grow where you live. Add the leaves to a handful of your favorite store bought greens- kale, chard, collard, etc.
Lightly steam the store bought and harvested greens until they just get soft. Pour 1 tablespoon of vinegar over the greens. Eat and enjoy!
Make sure the greens you harvest aren’t growing in an area that is sprayed with pesticides-many people love to spray our precious dandelion, as if it’s nothing but a noxious weed!
For the love of plants,
Jessica
when energy flows, wellness grows