Spring Tonics

Spring is here!

The Wood element governs spring, which is a time for replenishment and new growth. A time to clean out our bodies after the winter rest. Fresh greens are the first to pop out of the ground.. Here is a short list of single teas and a tonic to stimulate digestion, help awake the liver, reduce bloating and replenish minerals. Let’s welcome the season of spring into our bodies!

Stretch and move daily, chew food well, breathe in and out deeply!

1. Simple single teas for spring health…

If you cannot buy loose herbs and make your own blends, here are some ideas you can easily purchase. Ideally you want organic tea. Add lemon slices to your cup!

• Dandelion tea
• Green tea
• Ginger tea
• Peppermint tea
• Rooibos tea
• Turmeric tea
• Sassafras tea (only in small doses) –Sassafras is a traditional beverage tea and medicine used by Eastern native peoples and Appalachian and Ozark mountain people. It was/is used as a blood purifier or blood tonic. It has a long history of folk use for arthritis, gallbladder pain, skin conditions,,sore throats and to nourish the blood.

2. Spring Tonic

Ingredients:

• Nettle leaf-2 tsp.
• Dandelion root, ground 2 tsp.
• Burdock root, ground, 2 tsp. - Found in Asian markets and some health food stores.
• Ginger-1-2 inch slices (optional)
• Lemon

Place ground Dandelion root and Burdock with a cup of water in a pot and simmer for 20-30 mins.

Place Nettles leaf and ginger in a mason jar and pour in boiling water, about 8 oz and let sit for 4-6 hrs.with the lid tight

Strain and combine.

Add a slice or 2 of lemon

3. Spring Greens Herbal Vinegars

Herbal vinegars are an excellent way to extract minerals from our fresh spring greens. They can be taken as a mineral boost by the spoonful or used in salad dressings or cooked greens. The optional blackstrap molasses adds more nutrients and gives this a slightly sweet taste. If you want to make this recipe and don’t have access to fresh greens, then use a similar combination of dried mineral-rich herbs, but only fill the jar halfway.

Recipe:

• Several handfuls of fresh edible spring greens including dandelion leaves and roots, stinging nettle leaves, alfalfa leaves, plantain leaves, violet leaves, etc.
• 2 tablespoons blackstrap molasses (optional)
• Approximately 3 cups apple cider vinegar (at least 5% acidity)

Gather your greens, gently remove any bugs to relocate them to a new home, and then wash the greens, if necessary, to dislodge any dirt or debris.

Chop the herbs finely and place them in a quart or liter-sized glass jar. You want them to snugly fill the jar without being too loose or too crammed in there.

Add the blackstrap molasses, if using.

Then, pour apple cider vinegar over the herbs until the jar is filled. Cover with a glass or plastic lid. If you don’t have these, then use parchment paper as a barrier between the vinegar and a metal lid (vinegar will corrode metal and ruin your batch).

Shake well. Keep this on your counter for 2 to 4 weeks, shaking daily. When you’re ready, strain off and reserve the vinegar. Compost the plants.

This is best stored in the fridge for a longer shelf life, but it can also be kept on the counter. Shelf life is anywhere from 6 months to a year.

Yield: 2 1/2 cups

This article is informational. The remedies and approaches described herein are meant to supplement, and not be a substitute for professional medical care or treatment. They should not be used to treat a serious ailment without prior consultation with a qualified health care