11/03/2021
What’s in a Spring tonic?
The idea of a Spring tonic is not new. Before supermarkets stocked food products available all year round, we used to eat seasonally. Throughout the winter, the only vegetables around may have been squash, dried beans and root vegetables, so the appearance of new, green shoots in the spring would’ve been a welcome sight. Below are three abundant and common early plants (or w**ds) that anyone can find and use.
The first is nettle which children learn to identify from an early age. Nettle has been used for millennia both as a food and medicine and a useful fibre for clothes and rope. Nettle is rich in iron, calcium, vitamin A and C. Medicinally, nettle is used for a wide range of ailments including anaemia, arthritis, allergies, inflammation, fluid retention and skin problems. Pick the fresh tops (obviously use gloves) and wash well. The sting is destroyed by heat, so cook as a replacement for spinach or other greens making into soup or adding to other dishes. Very young leaves can be made into pesto or simply drink as a tea or infusion. Nettle tastes earthy and green.
The second well-known plant is Dandelion, most people are familiar with the yellow blooms but the leaves appear first with a distinct tooth shape. Dandelion contains many minerals, especially potassium and is also rich in vitamins A, B, C, D. Young leaves boiled up as tea, wilted as greens or eaten fresh in a salad help to detoxify the blood and lymph by supporting and increasing elimination. The bitter flavour aids digestion and gently improves the functioning of the liver, gallbladder, digestive and urinary system.
The third herb is cleavers or goose grass also known as sticky w**d, it is one of the first traditional spring tonic herbs to sprout. Cleavers has a reputation as a lymphatic herb which means it helps the body to process waste from the tissues by increasing drainage to the lymphatic system which is then excreted by the kidneys. It is a good remedy for swollen glands, tonsillitis and earache and also the urinary system. Cleavers are best drunk as a cold infusion; pour cold water over a handful, leave overnight and drink every morning. If eating in a salad, it is best to eat it young before it becomes tough and hairy. Cleavers taste cooling and little like cucumber.
Take any of these daily on their own or in combination. Or make a tincture by combining equal parts, covering and liquidising with vodka, leave for 2-3 weeks then strain and take 1 or 2 teaspoons daily.
Always pick away from land with heavy road use, pesticides or dogs.