Spring into Health: The Magic of Nettles and Seasonal Greens

Written by Jenny Bertram

The arrival of spring brings a vibrant transformation in nature and within ourselves. During this season, we honor nettles and spring greens for their extraordinary health benefits, as they resonate profoundly with the essence of spring and nurture the vital functions of the liver and gallbladder. 

Spring greens, particularly fresh and leafy varieties like kale and spinach, embody the invigorating upward energy characteristic of this season. Their bright hues and crisp textures stimulate the senses and are believed to revitalize the body while clearing away stagnant energy, promoting a sense of renewal that mirrors the blossoming landscapes around us. 

Nettles, with their unique cleansing and purifying properties, hold a special place during this time as well. These vibrant green plants are recognized for supporting the liver—a vital organ responsible for maintaining the smooth flow of life energy, blood, and a healthy nervous system throughout the body. The bitter taste of nettles also aids digestion and detoxification, making them ideal allies for promoting overall health during the lively spring months.

Recognizing the deep connection between our bodies and nature, especially as the seasons change, is vital for our overall well-being. Spring is more than just a transitional phase; it's a time of renewal, growth, and awakening. Incorporating spring greens and nettles into our diets during this season feels like a natural choice. These foods are known for their energy-boosting and cleansing properties, which nourish both our bodies and our spirits.

Now that you know how closely the liver and gallbladder are tied to the spirit of spring, you can really enjoy the benefits of the nutrients from these seasonal foods!  Nettles support liver health, while fresh, vibrant spring greens deliver a wealth of nutrients, creating a perfect harmony that promotes health and vitality during this beautiful time of year.

Preparation:

Nettles, especially when young, are seen as a spring tonic, while spring greens, with their green color, are associated with the liver's energy. Nettles can be prepared as tea or incorporated into soups and stir-fries, while spring greens are often eaten raw or lightly steamed or cooked. 

Nettles:

• Preparation:

  • Tea: Boil water, then steep a handful of fresh or dried nettle leaves for 5-10 minutes. Strain and serve. 

  • Food: Cook nettles like spinach, add them to soups, or stir-fry them. 

  • Pesto: Incorporate fresh nettles into pesto. 

• Safety: Be cautious when handling fresh nettles due to their stinging hairs. Use gloves or tongs. You can also purchase prepared-ready-to-eat nettles at the Cure Farm Stand or at most farmers' markets. Some health food stores will also have fresh seasonal nettles for sale.

Spring Greens:

• Preparation:

  • Raw: Delicate greens and sprouts can be eaten raw, especially with cooked meals. 

  • Lightly Cooked: For most greens, slight cooking is preferred, especially if you have weak digestion. 

  • Stir-fry: Spring greens can be blanched and stir-fried. 

  • Soup: Add spring greens to soups or stir-fries. 

Final Spring Thoughts:

Embrace the essence of spring by nourishing your body with light and simple meals. Make it a habit to enjoy green leafy vegetables every day. Let the refreshing brightness of lemon juice uplift both your liver and your spirit by squeezing fresh juice on your greens. Step outside and engage in gentle activities in nature, allowing the energy from the earth to flow through you as positivity blossoms within, just like the wildlife flourishing around you.