Wow, this year I’m really noticing the effect of daylight savings time. The longer evening light makes me feel calm and satisfied at the end of the day, but I keep waking up at my pre-daylight-savings time which, two weeks later, feels a little awkward. The fact that something as small as one hour time change is so prominent for me reminds me to be grateful for the rhythms my body is in, and how attuned it is to the natural world. In a world where traveling between time zones and relying on artificial light so that the economy can run at all hours are normalized, I’ve come to find a deeply calming sense of belonging to the world in my awareness of my body as it passes through the various cycles and seasons.
So I thought I’d take a moment to appreciate what this moment on our calendar is full with, a step beyond “spring is here!” symbols of fertility and rebirth. For people living away from the equator, like us in Seattle, spring is a time for cleansing and movement. Cultures in northern climates have traditionally survived winter on storable vegetables (starches), cured meats, and fermented vegetables and fish. These foods move slowly through our bodies, in contrast with the bright fresh foods of summer. To help our bodies transition, many cultures have cleansing and energizing spring foods.
It’s no surprise then, that the earliest emerging herbs stimulate our liver and kidneys, which filter our body fluids and help to digest fatty foods. Three of my favorite spring stars are chickweed (Stellaria media), miner’s lettuce (Claytonia perfoliata), and dandelions (Taxicum officianale). All three are known as garden weeds, which is fitting for a season that celebrates the spontaneous nature of growth and reproduction.
So I thought I’d take a moment to appreciate what this moment on our calendar is full with, a step beyond “spring is here!” symbols of fertility and rebirth. For people living away from the equator, like us in Seattle, spring is a time for cleansing and movement. Cultures in northern climates have traditionally survived winter on storable vegetables (starches), cured meats, and fermented vegetables and fish. These foods move slowly through our bodies, in contrast with the bright fresh foods of summer. To help our bodies transition, many cultures have cleansing and energizing spring foods.
It’s no surprise then, that the earliest emerging herbs stimulate our liver and kidneys, which filter our body fluids and help to digest fatty foods. Three of my favorite spring stars are chickweed (Stellaria media), miner’s lettuce (Claytonia perfoliata), and dandelions (Taxicum officianale). All three are known as garden weeds, which is fitting for a season that celebrates the spontaneous nature of growth and reproduction.
Chickweed and Miner's Letttuce growing together. Photos thanks to Brian and Tracey for letting me garden wildly!
Miner's lettuce growing abundantly in early March Chickweed is highly nutritious and gently anti-inflammatory. When eaten or made into tea, it cleanses the blood and is a mild diuretic and laxative. When applied to the skin, it calms rashes and cools minor burns and infections. It can also be used as an expectorant, soothing bronchial tubes and stimulating the elimination of mucus. It’s flavor and texture are mild and it can be eaten raw in salads or smoothies. It’s gentle multi-purposeness is, to me, it’s most striking feature. It’s exactly the way I want to be woken up for spring. Not too suddenly, but like a breeze cleaning out stale air and bringing in new. You can make chickweed into salad, blend it into a salad dressing , or add it to a sandwich.
Miner’s Lettuce is packed with vigor-promoting nutrients and purifies the blood and lymph fluids in the body. It’s mild enough to be eaten in salads, and replenishes vitamins that run low in winter. It earned its name as a protective food for miners in the California gold rush who didn’t have access to many fresh vegetables, and remains abundant in moist areas of urban and suburban landscapes.
Of the three herbs here, Dandelions are the most intense. Both the greens and the roots contain bitter compounds that stimulate the release of digestive enzymes, as well as stimulating the liver. Most noticeably, this means that dandelion helps smooth out digestive issues in any part of the digestive system. Beyond that, dandelion is known to strengthen bones, clear acne from the inside out, and stimulate the pancreas to produce insulin, helping moderate blood sugar. The nutrient dense leaves can be eaten raw or cooked, and the roots are best roasted (they take on a nutty/earthy flavor rather than the extreme bitter flavor you might be thinking of) and brewed as tea. Here are recipes for dandelion root tea, smoothies, and more.
Enjoy the abundance of spring! Happy foraging!
Miner’s Lettuce is packed with vigor-promoting nutrients and purifies the blood and lymph fluids in the body. It’s mild enough to be eaten in salads, and replenishes vitamins that run low in winter. It earned its name as a protective food for miners in the California gold rush who didn’t have access to many fresh vegetables, and remains abundant in moist areas of urban and suburban landscapes.
Of the three herbs here, Dandelions are the most intense. Both the greens and the roots contain bitter compounds that stimulate the release of digestive enzymes, as well as stimulating the liver. Most noticeably, this means that dandelion helps smooth out digestive issues in any part of the digestive system. Beyond that, dandelion is known to strengthen bones, clear acne from the inside out, and stimulate the pancreas to produce insulin, helping moderate blood sugar. The nutrient dense leaves can be eaten raw or cooked, and the roots are best roasted (they take on a nutty/earthy flavor rather than the extreme bitter flavor you might be thinking of) and brewed as tea. Here are recipes for dandelion root tea, smoothies, and more.
Enjoy the abundance of spring! Happy foraging!
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