Happy Spring!! This is such a powerful season change, not only is there a day to welcome the first day of spring, but you can start to feel the sunshine casting a glow on your face, literally heating your body (and soil), as it welcomes new beginnings….babies, birds singing, and maybe a few spring sports showing up on your calendar. But, like the flip side of a coin, there are also some cons to deal with. For some it may be allergies from all the blooms of those flowers opening up, more rain to help stir up the pollen and possibly prevent you from jumping into a pair of shorts, along with a few swollen faces, sneezes and even runny noses. While others may need to dust off the lawnmower and wash those streaks off the windows. Spring for me is in the Pacific Northwest, where I welcome both the spring blooms and recognition that I’ll be in a perpetual cycle of needing to clean those dang window streaks. You may even wonder if you’re getting a cold, but then as the perennial plants start to peek through the soil you may realize…that’s right, I have some allergies. No worries, you can grab a tissue…I’ll still be here. 🙂
I Challenge You To See What is Seasonal
In many of my recipes, I focus on the herbalism element and make my ingredients work for me. Of course, nature knows best and I challenge you to look at what is starting to bloom or is making its way back into the produce department. Granted, we live in an era where many can buy the same ingredients year round, but if you want a seasonal approach, you’ll start to understand that whatever environmental season you are in, those plants are serving a purpose. Like any good spring in the PNW, one of the edible perennials that makes an entrance around this time are chives. Chives are part of the allium family, garlic is probably the most well known member, but others include leeks, onions, shallots, and scallions are among the 600 different plants. (1) But overall, this family has properties such as being amphoteric (helping normalize blood pressure), antibiotic (helping stop the growth of germs and bacteria), antiphlogistic (acting as an anti-inflammatory), parasiticide (helps destroy parasites and worms in the digestive tract or on skin), and a vermifuge (helps expel intestinal worms). (2)
There is a therapeutic approach to receiving the properties mentioned and SO much more to achieve these potential benefits, but, the big takeaway is that these plants can help us to fight infections, to increase our wellbeing, provide essential nutrients, and at the end of the day, please our palate. I LOVE supporting the nutrition our bodies need with flavor.
Seasonal Alliums: Garlic, Onions, Chives, Leeks, Shallots...
These plants provide some fiber, calories, and antioxidants, but I like them best because they are superheroes in bringing flavor and a powerful punch to fight what “ails ya.” I know spring is around the corner when my chives start to peek through the soil and that brings me to my Spring Soup. I can't wait for you to try. This also helps with the age old question…is it a brewing cold or allergies because this is packed with alliums.
Now the flip side of that coin, garlic and onions contain fructans. For some, this can cause digestive distress such as bloating, gas, abdominal distention. There are ways to go about enjoying these ingredients and I recommend that if you are having any digestive discomfort, reach out to me. I'd love to work with you to discuss your diet, teach you ways to enjoy your meals without embarrassment, and find your perfect lifestyle meal plan.
Happy Spring…may it bring you many happy, sunny smiles, days to soak up the warmth, and the start to your new beginning wherever you are on your journey of wellness! And if you need a tissue break…try this…
(1) Spring Soup
(2) Pickled Veggies
REFERENCES:
(2) Tierra, Lesley. (2003). Healing with the Herbs of Life. Crossing Press.
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