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