Spring Nettles poking out of my home garden plot, Spring 2012
Weeds, to one person, are another's medicine!
I love spring for the wonderful green plants shooting out of the earth around my home, in the woods and fields. These plants remind me of the ever changing and newness of life, the bounty of good food right outside our doors and the nutritional value and healing properties of what many people consider weeds. I personally await the spring's wild leeks, dandelion greens, first nettle shoots, plantain leaves, rhubarb shoots and so many more spring edibles.
These spring edibles awaken our taste buds, livers, digestive tracts and each and every body cell. The incredible amount of nutrients in the plants adds to our nutritional stores and cleans our winter blood, liver and digestive tracts.
What a relief to move away from my beloved winter root veggies (beets!) and begin incorporating our natural spring foods.
For some more wisdom around using herbs / plants as food: http://www.paulayoumellrn.com/blog/2013/10/19/medicinal-herbs-are-food
Dandelion greens and flowers; good for liver health!
Fun Food Focus
Spring Greens Soup
I gather several kinds of spring greens: dandelion, plantain, lambs quarters, nettles, mustard greens, sorrel, violets... the list goes on. (Learn to identify them, pick and enjoy!)
I gently wash them, throw them in my blender with some raw goat's milk and wild leek shoots and leaves. Blend into a puree and warm gently.
You can also saute' the wild leek, ever so gently, then toss in the green and saute' for 1-2 minutes before blending.
Easy greens to start with are dandelion, plantain, nettles and violets.
Another idea: mix them in a salad with local, mixed baby greens - they should be available soon! Dress with raw - apple cider vinegar, organic - extra virgin olive oil and a few dried spices. Yummy!
Bonus information: Check out Martin's Farm Stand website, you can pre-order your fresh, local, seasonal produce, on-line! Cutting edge - local food access!