Spring Cleaning with Greens

Winter may still wave its cold head at times, but signs of spring are popping up with a blanket of green sprouting up and bringing life back to the earth.  The deer can be seen in the fields with their heads down eating the long-awaited greens and grasses that have just broken through the ground offering them needed nutrition and
food. 

Greens are the perfect food for spring eating. They are high in chlorophyll to help build the blood. Their bitter compounds stimulate the flow of bile from the liver to help with digestion and to cleanse the digestive tract. Greens are high in fiber which is important for a healthy heart and a healthy colon. And of most importance,
greens are high in nutrition and phytonutrients to help nourish and strengthen our bodies.  Including greens in the diet every day can help prevent most diseases, improve eyesight, digestion, skin health and make strong bones. 

If you are able to find a place to forage for edible greens, there are many available early in the
spring. 

Young dandelion leaves are tender and edible, they are high in vitamin A and are used as a spring tonic. They are a wonderful food and make a good medicine for the liver, gallbladder, urinary tract, and digestive system. They are a natural diuretic and help improve the health of the skin. 

Different types of mustards in the brassica family are some of the early greens you can find growing. Many people are fond of their peppery taste which gets stronger as the plant matures. 

Greens can be some of the
earliest plants to grow in the garden. Most are tolerant of the cold temperatures, and some can be grown year-round depending on the location. Consider planting spinach, kale, collards, and lettuce.

Greens can be eaten in salads, smoothies, cooked as a vegetable and added to many dishes. It’s a good time to start including them in your daily
diet for better health and longevity.

Jo Francks is a Master Herbalist working at the School of Natural Healing.