Eating for Spring

In Spring, the diet should primarily be focused on supporting normal Liver function, as the Liver relates to Wood from a Chinese medical perspective.

The Liver in Chinese medicine is responsible for normal coursing and moving of the qi and blood internally.

Foods that have this Yang function of coursing the qi and blood, or creating movement in general, have an acrid, or mildly spicy flavor.

Acrid culinary herbs include:

onions

scallions

garlic

cilantro

ginger

basil

dill

fennel

cardamom

rosemary

marjoram

bay leaf

Additionally, Spring is the time to eat plants that are young and thus have the quality of growth associated with Wood.

These include young greens:

sprouts

sprouted grains

The specific grain of the Wood phase is wheat, which is also eaten in Spring provided the person eating it has no specific allergies or sensitivities.

Seasonal foods that are harvested in Spring include:

chard

arugula

new potatoes

asparagus

eggs

In general, Spring is the time to eat lighter foods than those consumed in the colder weather. It is also the time to eat less. People who are relatively healthy can practice a short 24-hour fast to let the digestive system rest a bit. This type of intermittent fasting still allows for food each day; for example, a 24-hour fast would be eating breakfast one day, then not eating any calories until breakfast the day following (i.e., not eating any calories for exactly 24 hours). During the fast day people should consume plenty of water or light tea to stay well hydrated.

Even the method of cooking food should be adjusted to the season. In Spring foods should be cooked quickly over high heat. This type of rapid cooking leaves food, especially vegetables, not completely cooked. An example of this type of cooking is sautéing with a small amount of cooking oil. Other appropriate methods of cooking vegetables include light steaming or blanching.