New beginnings
Welcome to spring, the wood season in Oriental Medicine! Spring is a time of new beginnings. A renewal of the mind and body. The Yang is rising, which means it is time to wake from our winter hibernation and begin spring activities. Spring is the time for young green plants to sprout, which nourishes the eyes, our appetite shifts needing less food, and the body naturally begins to cleanse itself of excess including- food, weight, toxins, emotions of dissatisfaction, impatience, and anger. The world is seen in new ways as the metaphorical veil over the eyes and mind is lifted, and vision becomes more transparent—a time to connect with our true nature and give attention to self-awareness and self-expression.
Element: Wood
Months: March, April, May
Organ: Liver, Gallbladder
Color: Green
Body: Eyes
Flavor: Sour
Yin/Yang: Yang rising, Yin decreasing
Emotions: Anger, frustration
Emotional Balance
It is essential during the spring season to address any emotional feelings and imbalances. Desires driven by greed, anger, and resentment significantly damage the liver. When emotions are unresolved, they are stored in the body, creating physical pain, rigid, tight, sore muscles, constipation, insomnia, mood swings, depression, allergies, swelling, skin disorders, waking unrested in the morning, bloating, indigestion, and menstrual issues. Therefore, as diet improves, it is necessary to address emotional imbalances. Unresolved emotional imbalances can ruin even the best diets.
Spring Foods
Spring is the time to take care of our liver and gallbladder by cleansing the body of fats and heavy foods eaten during winter. Eat less and decrease intake of high-fat foods and highly processed and refined foods. Spring is the time to start including raw foods; however, it is advised in climates of the United States to cook the majority of our food to maintain digestive balance. In the spring, sauté food for a shorter time but at higher temperatures, lightly steam, or simmer for a minimal time. Food may not be thoroughly cooked (maintaining a raw element) but is easier to digest. Eat green! Parsley, kale, watercress, collard greens, spinach, and micro-algae are all beneficial for the liver. It is best to limit salty flavors during the spring due to its sinking, heavy energy, which can clog the liver. Sweet and spicy foods are favorable due to their rising qualities. Other flavors that are beneficial are sour and bitter.
Spicy
Basil
Fennel
Marjoram
Rosemary
Caraway
Dill
Bay leaf
Onion
Garlic
Mustard greens
Turmeric
Cardamom
Cumin
Ginger
Horseradish
Rosemary
Mint
Lemon Balm
(hot peppers are too hot- may damage the liver)
Sweet
Sprouted grains, legumes, and seeds
Beets
Carrots
Sweet potatoes
Squash
Honey (small amounts)
Sour
Vinegar
Lemon
Lime
Bitter
Romaine
Rye
Asparagus
Quinoa
Radish leaves
Citrus peel
Dandelion root
Milk Thistle
Chamomile