Healing the Void: From CEN to Wholeness, A Psychological and Seasonal Journey

Category: Flowing with the Seasons, Flowing with Life: Recipes, Souerdough, Foraging, Gardening, DIY and more

  • The Best Herbal Teas for Pregnancy and Postpartum Healing

    Nettle tea is a great source of iron and other minerals

    Pregnancy and postpartum are times of profound transformation—both physically and emotionally. During these phases, herbal teas offer gentle support, providing hydration, nourishment, and healing benefits without the side effects of stronger medicinal interventions. However, not all herbs are safe for pregnancy and postpartum recovery. In this guide, we’ll explore the best herbal teas for pregnancy and postpartum, provide specific recipes for emotional well-being, and cite research-backed benefits to help you make informed choices.

    Benefits of Herbal Teas During Pregnancy & Postpartum

    Herbal teas have been used for centuries in traditional medicine systems, including Traditional Chinese Medicine (TCM), Ayurveda, and Western herbalism, to support women through pregnancy, birth, and recovery. Their benefits include:

    • Gentle Hydration – Staying hydrated is essential, and herbal teas provide a nourishing alternative to plain water.
    • Digestive Support – Many pregnancy-safe herbs help with morning sickness, bloating, and heartburn (Heitmann et al., 2013).
    • Calming the Nervous System – Herbs like chamomile and lemon balm promote relaxation and restful sleep (Kennedy et al., 2011).
    • Postpartum Recovery – Some herbs aid in uterine involution, helping the womb return to its pre-pregnancy size (Simpson et al., 2001).
    • Milk Supply Boost – Galactagogues like fennel and fenugreek support breastfeeding mothers (Bazzano et al., 2016).

    Best Herbal Teas for Pregnancy (Safe & Beneficial Herbs)

    These teas are pregnancy-safe and provide targeted benefits. Always consult your healthcare provider before consuming herbal remedies.

    1. Ginger Tea (For Morning Sickness & Digestion)

    • Why? Ginger has been shown to reduce nausea and vomiting in pregnancy (Heitmann et al., 2013).
    • How to Make:
    • 1 tsp fresh grated ginger
    • 1 cup hot water
    • Steep for 10 minutes, strain, and add honey if desired.

    2. Raspberry Leaf Tea (For Uterine Toning & Easier Labor)

    • Why? Traditionally used to strengthen the uterus and may shorten labor duration (Simpson et al., 2001).
    • When? Best used in the third trimester only.
    • How to Make:
    • 1 tbsp dried raspberry leaf
    • 1 cup hot water
    • Steep for 10 minutes.

    3. Chamomile Tea (For Relaxation & Sleep)

    • Why? Chamomile contains apigenin, a natural sedative that helps with anxiety and sleep (Kennedy et al., 2011).
    • How to Make:
    • 1 tbsp dried chamomile flowers
    • 1 cup hot water
    • Steep for 5–7 minutes.

    4. Nettle Tea (For Iron & Mineral Support)

    • Why? Nettle is rich in iron, calcium, and vitamin K, which support healthy blood levels (Benzie & Wachtel-Galor, 2011).
    • How to Make:
    • 1 tbsp dried nettle leaves
    • 1 cup hot water
    • Steep for 10 minutes.

    Best Herbal Teas for Postpartum Healing

    After birth, the body needs nourishment, hormone balance, and recovery support. These teas can help:

    1. Raspberry Leaf Tea (For Uterine Healing)

    • Helps the uterus contract back to its normal size.
    • Same preparation as during pregnancy.

    2. Fennel & Fenugreek Tea (For Milk Supply & Digestion)

    • Both are galactagogues (increase milk production) and aid digestion.
    • How to Make:
    • 1 tsp fennel seeds
    • 1 tsp fenugreek seeds
    • 1 cup hot water
    • Steep for 15 minutes.

    3. Lemon Balm Tea (For Emotional Balance & Stress Relief)

    • Helps reduce postpartum mood swings, anxiety, and restlessness (Cases et al., 2011).
    • How to Make:
    • 1 tbsp dried lemon balm
    • 1 cup hot water
    • Steep for 10 minutes.

    Herbal Tea Recipes for Emotional Support

    1. Postpartum Anxiety Relief Tea

    • 1 tbsp lemon balm
    • 1 tsp chamomile
    • 1 tsp oatstraw
    • Steep for 10 minutes. Drink before bed for relaxation.

    2. Postpartum Energy Boosting Tea

    • 1 tbsp nettles
    • 1 tbsp oatstraw
    • 1 tsp rosehips
    • Steep for 15 minutes. Provides iron and vitamin C for postpartum energy.

    Herbal Teas to Avoid During Pregnancy & Postpartum

    • Licorice root – Can increase blood pressure.
    • Black cohosh & blue cohosh – Can stimulate contractions.
    • Pennyroyal – Can be toxic and is linked to miscarriage.
    • Sage – Can reduce milk supply postpartum.

    Q&A Section

    Q1: Can I drink herbal tea every day during pregnancy?

    Yes, but in moderation. Stick to safe, pregnancy-approved herbs and limit strong medicinal teas.

    Q2: Which tea is best for morning sickness?

    Ginger tea is scientifically proven to help with nausea.

    Q3: Can I drink raspberry leaf tea in early pregnancy?

    No, it’s best to start in the third trimester to avoid possible early contractions.

    Q4: What is the best tea for postpartum energy?

    Oatstraw and nettle tea support iron levels and adrenal function.

    Q5: Can herbal teas help with postpartum mood swings?

    Yes! Lemon balm and chamomile can soothe anxiety and stress.

    Final Thoughts: Nourishing Your Body Through Herbal Teas

    Herbal teas can be a soothing, nourishing ritual during pregnancy and postpartum. Whether you\’re looking for relief from morning sickness, better sleep, or postpartum healing, there\’s a tea that can support you naturally.

    Want More Natural Remedies?

    ➡️ Check out my collection of seasonal recipes and motherhood-related topics!

    References

    • Bazzano, A. N., Cenac, L., Brandt, A. J., Barnett, J., Thibeau, S., & Theall, K. P. (2016). \”Reasons for Early Breastfeeding Cessation among Women with Low Income.\” Maternal and Child Health Journal, 20(1), 167-175.
    • Benzie, I. F., & Wachtel-Galor, S. (2011). Herbal Medicine: Biomolecular and Clinical Aspects. CRC Press.
    • Cases, J., Ibarra, A., Feuillère, N., Roller, M., & Sukkar, S. G. (2011). \”Pilot trial of Melissa officinalis L. leaf extract in the treatment of anxiety disorders.\” Mediterranean Journal of Nutrition and Metabolism, 4(3), 211-218.
    • Heitmann, K., Nordeng, H., & Holst, L. (2013). \”Safety of ginger use in pregnancy.\” BMC Complementary and Alternative Medicine, 13, 190.
    • Kennedy, D. O., Little, W., & Scholey, A. B. (2011). \”Attenuation of laboratory-induced stress in humans after acute administration of Melissa officinalis (lemon balm).\” Psychosomatic Medicine, 66(4), 607-613.
    • Simpson, M., Parsons, M., Greenwood, J., & Wade, K. (2001). \”Raspberry leaf in pregnancy.\” Australian College of Midwives Journal, 14(3), 25-28.

  • Spring Eating According to Traditional Chinese Medicine (TCM): Nourishing Your Body for the Season of Renewal

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    What to eat in spring: leafy greens, micro greens, pickles, lemons, vinegar

    As the days grow longer and the earth awakens with vibrant colors, spring invites us to embrace renewal and growth. According to Traditional Chinese Medicine (TCM), spring is a time of fresh beginnings, and just as nature rejuvenates itself, so too can our bodies. This season, ruled by the Wood element, is closely tied to the Liver and Gallbladder, the organs responsible for smooth energy (Qi) flow and emotional balance. Eating in harmony with the seasons helps our bodies shed the heaviness of winter, refresh our spirits, and open ourselves up to the energy of new possibilities.

    Let’s explore how to embrace spring through nourishing foods, seasonal recipes, and practical tips to guide your body through this beautiful season of renewal.

    1. Spring’s Energy in TCM: A Time for Renewal

    In TCM, spring is a season of growth, energy, and expansion. As the Yang energy rises and the world around us awakens, our bodies are also ready to shed the old and embrace the new. The Liver, the organ that governs Qi and emotion, is particularly active during spring. It helps regulate the flow of energy throughout the body and is key in detoxifying, renewing, and supporting emotional well-being.

    While the rising Yang energy can invigorate us, it can also make us feel irritable, sluggish, or emotionally tense if our Liver Qi is stagnated. Eating foods that support this vital organ, help move Qi, and calm the emotions is the perfect way to honor this seasonal shift.

    2. How Spring Affects Your Body in TCM: Finding Balance

    As the season shifts, we may feel a surge of energy, but also a sense of discomfort as our bodies adjust. The changes in temperature and the increased Yang energy can bring about various imbalances:

    • Irritability and frustration due to Liver Qi stagnation
    • Digestive sluggishness from the heaviness of winter foods
    • Allergic reactions from an overwhelmed immune system
    • Tension in muscles and tendons as the body adjusts to more movement and growth

    Don’t worry—by aligning your diet with spring’s natural rhythms, you can support your body in releasing stagnation, easing digestion, and promoting emotional balance.

    3. Nourishing Foods for Spring: Light, Fresh, and Detoxifying

    The key to eating for spring is embracing light, fresh, and cooling foods that nourish the Liver, promote Qi flow, and detoxify. Spring foods are filled with vibrant greens, sour flavors, and foods that promote healthy digestion. Here’s what to reach for during this season of renewal:

    Best Foods for Spring:

    • Leafy greens (such as dandelion, spinach, nettles, and chard): These nutrient-rich greens support the Liver’s detox process and help purify the blood.
    • Sour foods (such as lemons, vinegar, and fermented foods): Sour flavors move Liver Qi and encourage healthy digestion.
    • Young vegetables (like bean sprouts, pea shoots, and microgreens): Representing the “new growth” of spring, these tender vegetables provide light nourishment.
    • Mildly pungent foods (like green onions, radish, and mustard greens): These stimulate the Liver and help Qi flow smoothly.
    • Bitter greens (such as chicory, arugula, and dandelion greens): Bitter foods help to clear heat and excess dampness from the body, offering a much-needed cleanse.

    4. Foods to Avoid This Spring: Lighten Up

    While it’s important to embrace the lightness of spring, certain foods should be reduced or avoided. Heavy, greasy, and overly rich foods can burden your Liver and make it harder to flow with the season. Here’s what to steer clear of:

    Foods to Avoid:

    • Fried, greasy, or fatty foods (which can create excess dampness and block Qi flow)
    • Excess dairy and animal fats (which are harder to digest and can lead to stagnation)
    • Too many warming spices (like chili, garlic, and ginger, which can disrupt the rising Yang energy)
    • Over-sweet or overly salty foods (which can lead to imbalance and emotional unrest)

    5. The Power of Sour: Why You Need It in Spring

    In TCM, sour flavors are incredibly beneficial for spring, as they help the Liver release stagnant energy and encourage detoxification. Sour foods stimulate bile production, enhance digestion, and even have a calming effect on the mind.

    Sour Foods to Love:

    • Lemon water: Start your day with a refreshing glass of lemon water to support digestion and cleanse the body.
    • Fermented foods: Sauerkraut, kimchi, and pickles not only boost digestion but also balance your gut microbiome.
    • Apple cider vinegar: Add a splash to your salad dressings or dilute it in water to support digestion and maintain healthy blood sugar levels.

    6. Spring-Inspired Recipes to Bring You Freshness

    Here are a few simple recipes that will bring spring’s vibrant flavors into your kitchen:

    Spring Detox Green Soup:

    • Ingredients:
    • 1 tablespoon olive oil
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon grated ginger
    • 4 cups vegetable broth
    • 2 cups fresh spinach
    • 1 cup nettles (or substitute with kale)
    • 1 zucchini, chopped
    • Juice of 1 lemon
    • Salt and pepper to taste
    • Instructions:
    1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened.
    2. Pour in the vegetable broth and bring it to a boil.
    3. Add the spinach, nettles, and zucchini. Simmer for about 10-15 minutes until the vegetables are tender.
    4. Use an immersion blender to blend the soup until smooth.
    5. Stir in the lemon juice and season with salt and pepper. Serve warm and enjoy!

    Fermented Carrot & Radish Salad:

    • Ingredients:
    • 2 large carrots, peeled and shredded
    • 1 medium radish, shredded
    • 1/2 cup sauerkraut (or your favorite fermented food)
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon olive oil
    • Salt and pepper to taste
    • Instructions:
    1. In a bowl, combine the shredded carrots, radish, and sauerkraut.
    2. Drizzle with apple cider vinegar and olive oil. Toss to combine.
    3. Season with salt and pepper to taste. Serve chilled or at room temperature.

    Warm Dandelion & Chickpea Stir-Fry:

    • Ingredients:
    • 2 cups fresh dandelion greens (or substitute with arugula or spinach)
    • 1 can (15 oz) chickpeas, drained and rinsed
    • 1 tablespoon sesame oil
    • 2 cloves garlic, minced
    • 1 tablespoon tamari or soy sauce
    • 1 tablespoon sesame seeds (optional)
    • Salt and pepper to taste
    • Instructions:
    1. Heat the sesame oil in a large pan over medium heat. Add the garlic and sauté until fragrant.
    2. Add the chickpeas and tamari, cooking for about 5 minutes, stirring occasionally.
    3. Add the dandelion greens and stir-fry for another 3-4 minutes until they wilt down.
    4. Sprinkle with sesame seeds and season with salt and pepper. Serve warm as a side or light main dish.

    7. Embrace Traditional Cooking: Light and Gentle

    In spring, it’s time to lighten up in the kitchen! Cooking methods that preserve the natural freshness of ingredients, like steaming or light stir-frying, are ideal. These techniques help maintain the energetic vitality of the foods, making them easier for your body to digest.

    Tips for Light Spring Cooking:

    • Choose warmer, lighter dishes: Skip the slow-roasted meats and opt for steamed vegetables, stir-fries, and light broths.
    • Avoid heavy, greasy meals: Stick to fresh, vibrant dishes that leave you feeling energized and refreshed.
    • Enjoy smaller, more frequent meals: Eating in moderation helps prevent your body from feeling weighed down.

    8. Herbal Teas for Spring: Calm, Detoxify, and Energize

    Herbal teas are a soothing way to support your body’s detoxification during spring. These calming brews can help balance your Qi, ease digestion, and clear excess heat.

    Herbal Teas for Spring:

    • Chrysanthemum & Goji Berry Tea: Known for supporting the Liver and clearing heat, this tea also helps boost your immune system.
    • Dandelion Root Tea: A powerful detoxifier that helps cleanse the Liver and kidneys.
    • Peppermint & Licorice Tea: Soothes the stomach, supports digestion, and calms the Liver.

    9. Supporting Your Digestion in Spring

    As your body transitions into spring, digestion can sometimes feel sluggish. Supporting your digestive system through mindful eating practices can help you stay balanced.

    Digestive Tips for Spring:

    • Eat mindfully and avoid overeating.
    • Drink warm beverages throughout the day, such as herbal teas or warm water, to stimulate digestion.
    • Walk after meals to support Qi flow and keep digestion moving.

    10. Lifestyle Tips to Align with Spring’s Energy

    In addition to adjusting your diet, adopting certain lifestyle practices can help you fully embrace the energies of spring:

    • Get outside and enjoy the fresh air: Spring is a time of movement, so take advantage of the changing weather by walking, gardening, or practicing yoga outside.
    • Practice mindfulness and meditation: Spring invites new growth, so take time to clear mental blockages, set fresh intentions, and rejuvenate your spirit.
    • Rest, but stay active: Spring energy is rising, but make sure to balance activity with periods of rest and reflection to avoid burnout.

    Spring is a time to nourish your body with light, fresh foods and connect with the energy of growth and renewal. By eating seasonally and embracing TCM principles, you can balance your Liver Qi, support your emotional health, and revitalize your body for the months ahead. Keep things fresh, light, and vibrant—just like the season itself.

    Relevant Free Resources:

    1. Qi Gong for Spring:
    2. Seasonal Meditations:
      • YouTube Channel – \”Meditative Mind\”: Find calming, seasonal meditations that promote grounding and emotional balance for the spring season. Meditative Mind YouTube Channel.
    3. Herbal Teas for Detox and Health:
      • HerbMentor: Learn about medicinal herbs, including those commonly used in TCM to support digestion, detox, and Liver health. HerbMentor – Free Resources.
    4. Traditional Chinese Medicine Principles:
      • YouTube – \”Traditional Chinese Medicine with Dr. Youping\”: A great resource for TCM insights, including food and lifestyle advice for each season. TCM with Dr. Youping YouTube Channel.
    5. Mindful Eating Practices:
      • YouTube Channel – \”The Mindful Chef\”: Learn how to create balanced, mindful meals with simple and wholesome ingredients. The Mindful Chef YouTube Channel.

    If you found this guide useful, please share it with a friend!

    Click here to explore more seasonal recipes that honor the rhythms of nature and support your well-being throughout the year.

  • 9 Nourishing Dandelion Recipes for Every Season

    Dandelions: a source of nourishment and health

    Dandelions aren’t just for spring! This wild plant offers leaves, flowers, and roots that can be harvested at different times of the year for both food and medicine. Below, you’ll find six recipes using dandelion leaves, two with flowers, and one highlighting the nutrient-rich roots.

    Spring & Summer: Fresh Dandelion Leaves

    1. Dandelion & Chickweed Salad with Lemon Dressing

    A light, vitamin-packed salad to support digestion and boost energy.

    • Ingredients: Fresh dandelion leaves, chickweed, radishes, olive oil, lemon juice, salt.
    • Instructions: Toss all ingredients together and serve fresh.

    2. Creamy Dandelion & Wild Garlic Soup

    A simple, nourishing soup that balances the bitterness of dandelion.

    • Ingredients: Dandelion leaves, wild garlic, potatoes, broth, coconut milk.
    • Instructions: Sauté wild garlic, add broth and potatoes, simmer, then blend with dandelion leaves.

    3. Sautéed Dandelion Greens with Garlic & Lemon

    A quick and tasty way to enjoy dandelion leaves.

    • Ingredients: Dandelion leaves, garlic, olive oil, lemon zest, salt.
    • Instructions: Sauté garlic in oil, add leaves, cook until wilted, and finish with lemon zest.

    4. Fermented Dandelion Leaf Kimchi

    A probiotic-rich, gut-healing twist on traditional kimchi.

    • Ingredients: Chopped dandelion leaves, cabbage, garlic, ginger, chili flakes, sea salt.
    • Instructions: Massage salt into vegetables, mix with spices, pack into a jar, and ferment for 5-7 days.

    5. Dandelion Pesto with Walnuts

    A nutrient-dense pesto packed with minerals.

    • Ingredients: Dandelion leaves, walnuts, olive oil, lemon juice, garlic.
    • Instructions: Blend all ingredients until smooth and store in the fridge.

    6. Wild Greens & Dandelion Omelet

    A protein-packed breakfast for sustained energy.

    • Ingredients: Eggs, dandelion leaves, stinging nettle, butter, salt.
    • Instructions: Sauté greens, add whisked eggs, and cook until set.

    Late Spring & Summer: Dandelion Flowers

    7. Dandelion Flower-Infused Vinegar

    A tangy, mineral-rich infusion for dressings and health tonics.

    • Ingredients: Dandelion flowers, apple cider vinegar.
    • Instructions: Pack flowers into a jar, cover with vinegar, and infuse for 2-4 weeks.

    8. Dandelion Flower & Lavender Tea

    A calming herbal tea to support digestion and relaxation.

    • Ingredients: Dandelion flowers, dried lavender, hot water.
    • Instructions: Steep for 10 minutes, strain, and enjoy.

    Autumn & Winter: Dandelion Roots

    9. Roasted Dandelion Root “Coffee”

    A caffeine-free, liver-supporting alternative to coffee.

    • Ingredients: Dandelion roots, cinnamon, cardamom (optional).
    • Instructions: Wash and chop roots, roast at 180°C for 30 minutes, grind, and brew like coffee.

    Bringing Wild Nutrition into Your Life

    Dandelions are a true gift from nature—offering nourishment, medicine, and vibrant flavors throughout the year. Whether you’re using the fresh leaves in spring, the bright flowers in summer, or the deep, earthy roots in autumn and winter, this humble plant provides a steady source of wellness straight from the wild. If you want to explore even more ways to use this powerful plant, check out my in-depth Dandelion Guide—with 47 recipes for food, medicine and beauty, foraging tips, preparation techniques, curiosities and seasonal uses!

    📥 Get the guide now for only 17€ or browse my Wild Library for other similar resources!

    I’d love to hear how you use dandelions in your kitchen and home! Share your favorite dandelion recipe in the comments below.

  • Springtime Mung Bean Soup: Nourishing, Kid-Friendly & Full of Fresh Flavor

    Spring is a season of renewal, fresh energy, and lighter meals that nourish and awaken the body. After the heavier, grounding foods of winter, our digestion thrives on easier-to-digest, nutrient-dense meals—and this simple mung bean soup is the perfect fit.

    Packed with protein-rich mung beans, vibrant spring vegetables, and umami depth from nutritional yeast and soy sauce, this soup is a wholesome, kid-friendly dish that comes together quickly. For an extra springtime touch, try garnishing it with foraged wild herbs like chickweed, dandelion greens, or wild garlic for a boost of fresh, seasonal flavor!

    Why Sprout Your Mung Beans?

    For a healthier, more digestible version, sprout the mung beans before cooking. Sprouting reduces phytic acid, making nutrients more bioavailable, while also increasing the beans\’ vitamin and enzyme content. Plus, it makes them cook faster!

    To sprout:

    1. Soak 200g of mung beans overnight.
    2. Drain and leave them in a jar or colander, rinsing twice daily for 1–2 days until tiny sprouts appear.
    3. They’re now ready to cook—no extra steps needed!

    Spring Mung Bean Soup Recipe

    Ingredients:

    • 200g mung beans (measured dry), sprouted for easier digestion
    • 3 spring onions, chopped
    • 3 carrots, diced
    • 3 celery stems, diced
    • 40g nutritional yeast
    • 1 Tbsp soy sauce
    • 1 tsp dried Italian herbs
    • Salt to taste
    • Wild herbs for garnish (optional)

    Instructions:

    1. Sauté the vegetables – In a pot, heat a little oil and sauté the spring onions, carrots, and celery for a few minutes until softened.
    2. Add the mung beans – Stir in the sprouted mung beans, letting them soak up the flavors.
    3. Season & simmer – Add dried Italian herbs, soy sauce, salt, and enough water to cover everything by a few inches. Let simmer for 20–25 minutes until the beans are tender.
    4. Finish with nutritional yeast – Stir in nutritional yeast at the end for a creamy, umami-rich boost.
    5. Garnish and serve – Sprinkle with foraged wild greens like chickweed, dandelion leaves, or wild garlic for an extra spring touch!

    Why This Soup is Perfect for Spring

    ✔ Light yet nourishing – Ideal for the body’s natural shift toward lighter foods in spring.
    ✔ Supports digestion & detox – Mung beans and celery gently aid Liver Qi flow, in line with Traditional Chinese Medicine’s springtime focus.
    ✔ Kid-friendly & quick – Mild flavors, creamy texture, and ready in 30 minutes.
    ✔ Adaptable – Add wild herbs, fresh greens, or a squeeze of lemon for extra brightness.

    Health Benefits of Mung Bean Soup

    This simple soup is not just delicious and comforting, but also packed with nutrients that support springtime health:

    • Mung Beans: High in plant-based protein and fiber, mung beans support digestion, provide long-lasting energy, and help with detoxification, making them perfect for the liver in spring.
    • Spring Onions: Rich in antioxidants and sulfur compounds, they support immunity and aid in gentle detox.
    • Carrots & Celery: These spring vegetables are full of beta-carotene, vitamin C, and potassium, nourishing the body and reducing inflammation.
    • Nutritional Yeast: A natural source of B vitamins, which help boost energy, reduce stress, and support healthy skin.

    Including this soup in your spring meal rotation can help your body transition into the season with light, nourishing, and liver-friendly foods.

    Cooking Tips: How to Customize Your Soup

    Mung bean soup is versatile and easy to adapt. Here’s how to tweak it to suit your taste and dietary needs:

    • For a thicker soup: Blend half of the soup before serving for a creamier texture.
    • For a lighter version: Add extra broth or use sprouted mung beans for easier digestion and a fresher taste.
    • For a richer umami flavor: Stir in a teaspoon of miso at the end instead of salt.
    • For extra protein: Add tofu cubes or a handful of cooked quinoa before serving.
    • For more veggies: Try adding zucchini, spinach, peas, or finely chopped kale for a nutrient boost.

    Q&A: Answering Common Mung Bean Soup Questions

    Do mung beans need to be soaked before cooking?

    No, mung beans don’t require soaking like other legumes, but soaking or sprouting reduces cooking time and improves digestion. Sprouted mung beans are especially beneficial in spring, as they are lighter and easier on the liver.

    Is mung bean soup good for gut health?

    Yes! The fiber in mung beans supports healthy digestion and promotes a balanced gut microbiome. If you add miso at the end, you introduce probiotics that further boost gut health.

    Explore More Seasonal Recipes!

    Love cooking with fresh, seasonal ingredients? Browse my Wild Library for more foraged plant recipes, herbal guides, and nourishing seasonal meals!

    What’s your favorite way to enjoy mung beans in spring? Let me know in the comments! 🌿🍵

  • Acupressure for Spring: Energizing Your Liver and Welcoming Renewal

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    Acupressure point Liver 3

    Spring is the season of growth, renewal, and fresh beginnings. In Traditional Chinese Medicine (TCM), it is associated with the Liver and the Wood element, which govern the free flow of Qi (life energy), detoxification, and emotional balance. Just as nature awakens with fresh greenery and expanding energy, our bodies crave movement, cleansing, and vitality.

    When the Liver’s energy is flowing smoothly, we feel energized, creative, and emotionally balanced. But when it is stagnant, we may experience irritability, sluggish digestion, headaches, eye strain, or even seasonal allergies. Acupressure is a gentle yet powerful way to support the Liver, harmonize its energy, and align ourselves with the rhythms of spring.

    5 Acupressure Points to Support Your Liver This Spring

    1. Liver 3 (Taichong) – The Gate of Flow

    Location: On the top of the foot, between the big toe and second toe, about two finger-widths up from the webbing.
    Benefits:

    • Releases Liver Qi stagnation, reducing stress, frustration, and mood swings.
    • Helps with headaches, eye strain, and PMS symptoms.
    • Supports detoxification and improves digestion.
      Technique: Apply firm, circular pressure for 30–60 seconds on each foot, breathing deeply. Best combined with gentle foot massage to enhance circulation.

    2. Gallbladder 34 (Yanglingquan) – The Tendon Vitalizer

    Location: On the outer lower leg, just below the knee, in the depression in front of the fibula bone.
    Benefits:

    • Relieves muscle stiffness, cramps, and joint pain, especially in spring when we become more active.
    • Eases emotional tension and frustration related to Liver stagnation.
    • Supports digestion and bile production, aiding in the body’s natural detox process.
      Technique: Press firmly with your thumb for 30–45 seconds on each leg, focusing on any areas of tension. Move in small circles to enhance the effect.

    3. Liver 14 (Qimen) – The Detox Point

    Location: On the lower ribcage, directly below the nipple, near the diaphragm.
    Benefits:

    • Supports the Liver’s detox function, helping to clear out winter stagnation.
    • Eases bloating, indigestion, and emotional heaviness.
    • Encourages deep breathing and the release of stored stress and tension.
      Technique: Use gentle, circular pressure or massage with your fingertips for 30 seconds on each side, while taking slow, deep breaths.

    4. Yin Tang – The Third Eye for Calm & Clarity

    Location: Between the eyebrows, in the center of the forehead.
    Benefits:

    • Calms the mind and helps process emotions.
    • Reduces headaches, stress, and tension caused by Liver Qi stagnation.
    • Promotes clear vision—both physically and emotionally.
      Technique: Use your index finger to press gently for 30–60 seconds, or massage in small circles. Ideal for moments of stress or when you need a mental reset.

    5. Pericardium 6 (Neiguan) – The Inner Gate of Balance

    Location: On the inner wrist, about three finger-widths below the palm, between the two tendons.
    Benefits:

    • Relieves stress, anxiety, and nausea, helping smooth Liver Qi.
    • Supports heart-liver harmony, reducing emotional overwhelm.
    • Helps regulate digestion, making it ideal for springtime cleansing.
      Technique: Apply steady pressure for 30 seconds on each wrist, or use a light tapping motion for additional stimulation.

    Spring & The Liver: What Else Supports the Wood Element?

    In addition to acupressure, there are many ways to align with the Wood element and keep your Liver happy this season:

    ✔ Eat more sour foods – Lemon, apple cider vinegar, pickles, and fermented foods stimulate the Liver.
    ✔ Move your body – Stretching, yoga, and brisk walks help Qi flow freely.
    ✔ Connect with nature – Spending time outdoors, especially near trees, supports the Wood element.
    ✔ Detox gently – Herbal teas like dandelion, nettle, and milk thistle support Liver function.
    ✔ Express emotions – Writing, singing, or even shouting into a pillow helps prevent emotional stagnation.

    Q&A: Acupressure for Spring & Liver Health

    General Questions About Acupressure and Liver Health

    1. Why is liver health emphasized during the spring season in Traditional Chinese Medicine (TCM)?

    In TCM, spring is associated with the Wood element, which corresponds to the liver. This season is believed to be the optimal time for renewal and cleansing, making it ideal for supporting liver function and overall vitality.

    2. How does liver Qi stagnation manifest, and what are its potential causes?

    Liver Qi stagnation in TCM manifests as irritability, mood swings, frequent sighing, digestive issues (bloating, acid reflux, constipation or diarrhea), muscle tension (especially in the neck and shoulders), headaches, menstrual irregularities, fatigue, and a feeling of being emotionally or physically \”stuck.\” Liver Qi stagnation can result from stress, poor diet, lack of physical activity, and emotional suppression. Recognizing these factors can help in addressing and preventing associated symptoms.

    3. What lifestyle modifications can complement acupressure in promoting liver health?

    Incorporating regular physical activity, practicing mindfulness or meditation, maintaining a balanced diet rich in green leafy vegetables, and ensuring adequate hydration can synergistically support liver function alongside acupressure.

    Scientific Studies on Acupressure and Liver Health

    4. What evidence supports the use of acupuncture or acupressure in managing liver-related conditions?

    Several studies have explored the benefits of acupuncture and acupressure for liver health:

    • Acupuncture for Non-Alcoholic Fatty Liver Disease (NAFLD): A systematic review and meta-analysis published in the Journal of Internal Korean Medicine found that acupuncture relieved hepatic steatosis and reduced total cholesterol and triglycerides in NAFLD patients.
    • Acupuncture and Insulin Resistance: A review in the International Journal of General Medicine highlighted acupuncture\’s potential in ameliorating insulin resistance and NAFLD. The analysis of clinical and animal studies indicates that acupuncture may improve metabolic parameters and liver health.
    • Protective Effects Against Liver Injury: Research published in Advances in Traditional Medicine demonstrated that acupuncture could alleviate liver injury caused by platinum-based chemotherapy. The study suggests that acupuncture exerts protective effects through the Notch signaling pathway.

    5. How does acupuncture influence liver health at the molecular level?

    Studies suggest that acupuncture may modulate specific signaling pathways associated with liver health. For instance, research indicates that acupuncture can ameliorate liver injury through the Notch signaling pathway, which plays a role in cell differentiation and organ development.

    References

    1. Hyun, J., Lee, J., Kim, S., & Han, C. (2018). Clinical Effectiveness of Acupuncture in the Treatment of Non-Alcoholic Fatty Liver Disease: A Systematic Review. Journal of Internal Korean Medicine.
    2. Zhang, R., Liu, H., Bai, X., & Li, Y. (2023). Acupuncture, a Promising Therapy for Insulin Resistance and Non-Alcoholic Fatty Liver Disease. International Journal of General Medicine, 16, 1237–1250.
    3. Li, X., Zhang, Y., & Wang, J. (2024). Protective Effects of Acupuncture Against Platinum-Based Chemotherapy-Induced Liver Injury via Notch Signaling Pathway. Advances in Traditional Medicine, 24, 345–356.

    Explore More Seasonal Healing

    Spring is a time of renewal—let’s embrace it fully! 🌿

    📖 Browse my Wild Library for comprehensive seasonal guides on foraging wild herbs.

    Have you tried acupressure for seasonal healing? Let me know in the comments!

  • Foraging Chervil Through the Seasons: Recipes for Food, Medicine, and Beauty

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    Chervil recipes for food, medicine and beauty

    There is a quiet magic in foraging—an ancient rhythm that ties us to the land. Chervil, with its feathery green leaves and delicate anise-like aroma, emerges in the cool embrace of early spring and lingers into autumn. Once cherished by the ancients for its medicinal and culinary virtues, it now waits, unnoticed, in meadows and woodland edges.

    Gather it gently, honoring the earth’s generosity, and let it weave its quiet strength into your kitchen and apothecary.

    Food recipes with Foraged Chervil

    Chervil and Spring Pea Soup
    A light yet nourishing soup that captures the essence of spring.
    Ingredients:

    • 2 cups fresh green peas
    • 3 cups vegetable broth
    • 1 small onion, chopped
    • 2 tbsp butter
    • ½ cup fresh chervil leaves, chopped
    • Salt and pepper to taste
      Instructions:
      Sauté the onion in butter until translucent. Add peas and broth, simmer for 10 minutes. Blend until smooth, stir in chervil, season, and serve warm.

    Wild Herb Butter with Chervil
    Perfect for spreading on sourdough or melting over roasted vegetables.
    Ingredients:

    • ½ cup unsalted butter, softened
    • ¼ cup finely chopped chervil
    • 1 tsp lemon zest
    • ½ tsp sea salt
      Instructions:
      Mix all ingredients thoroughly. Shape into a log using parchment paper, refrigerate for an hour, then slice as needed.

    Check out my Spring Foraging Guide for more ideas on how to incorporate wild plants into your meals!

    Chervil as Medicine: Herbal Remedies for Balance

    Chervil and Honey Cough Syrup
    A soothing remedy for lingering coughs.
    Ingredients:

    • 1 cup fresh chervil leaves
    • 1 cup raw honey
    • ½ lemon, juiced
      Instructions:
      Gently heat honey until warm (not boiling). Stir in chopped chervil and lemon juice. Let infuse for 24 hours, then strain. Take a teaspoon as needed for cough relief.

    Chervil-Infused Vinegar for Digestion
    A simple tonic to support gut health.
    Ingredients:

    • 1 cup fresh chervil
    • 2 cups apple cider vinegar
      Instructions:
      Place chervil in a glass jar, cover with vinegar, and let steep for 2 weeks. Strain and use a teaspoon in water before meals to aid digestion.

    Chervil in Skincare: Wild Beauty Rituals

    Chervil and Oat Face Mask
    A gentle, calming mask for sensitive skin.
    Ingredients:

    • 2 tbsp fresh chervil, finely chopped
    • 2 tbsp ground oats
    • 1 tbsp honey
    • 1-2 tbsp warm water
      Instructions:
      Mix ingredients into a smooth paste. Apply to clean skin, leave for 10 minutes, then rinse with warm water.

    Chervil Hair Rinse for Strength and Shine
    A nourishing infusion for healthy hair.
    Ingredients:

    • ½ cup fresh chervil
    • 2 cups boiling water
      Instructions:
      Steep chervil in hot water for 30 minutes, strain, and use as a final rinse after shampooing.

    Beyond These Recipes: Other Ways to Use Chervil

    The possibilities are endless. Try blending fresh chervil into pesto (recipe here), infusing oil for salads, or adding it to herbal teas. Create a cooling chervil foot soak for summer evenings, or stir its essence into a homemade face cream. Dry it for winter, so its delicate power lingers long after the seasons have shifted.

    Foraging Chervil: Questions You May Have

    1. How can I be sure I’ve found chervil?

    Chervil has delicate, feathery leaves and a light anise-like scent when crushed. It can resemble other plants, including some toxic ones, so take your time. Check for its finely divided leaves and subtle fragrance. If you’re unsure, compare it with a trusted guide or expert before using it.

    2. When is the best time to forage chervil?

    Chervil thrives in the cooler months of early spring and late summer. This is when its leaves are at their most vibrant and flavorful. Once it flowers, the taste fades, so it’s best harvested before then.

    3. What’s the best way to store fresh chervil?

    Chervil wilts quickly, but you can keep it fresh for a short time by wrapping it in a damp cloth in the fridge. For longer storage, freeze it in olive oil or blend it into herb butter. Drying is an option, though it loses some of its delicate flavor.

    Bringing Chervil Into Your Kitchen

    Chervil is best enjoyed fresh—stirred into soups, sprinkled over roasted vegetables, or mixed into soft cheese. Its gentle flavor doesn’t demand attention but adds a quiet depth to dishes.

    Have you ever foraged chervil? Share your favorite ways to use it in the comments! And if this post was helpful, feel free to pass it along to fellow foragers and nature lovers.

    For those who want to delve deeper, my Wild Library holds a comprehensive guide to chervil, featuring 30 recipes with leaves and 7 with roots and seeds—from wild soups and infused oils to elixirs and botanical balms.

    Let the rhythm of the wild guide your hands. Nature has so much to offer—we need only to listen.

  • Creamy Chickpea Soup: A Nutritious & Comforting Recipe for Cold Weather

    Chickpea soup is a warm, hearty, and protein-packed meal perfect for fall to early spring. During the colder months, our bodies crave warm, nourishing foods that provide sustained energy and comfort. This creamy chickpea soup is simple to make and can be adapted for different dietary needs. Whether you use dried, canned, or sprouted chickpeas, this recipe offers a delicious and nourishing option for everyone.

    Why Chickpeas?

    Chickpeas are rich in plant-based protein, fiber, and essential vitamins and minerals, such as iron, magnesium, and folate. They support digestion, stabilize blood sugar, and keep you full longer. Plus, they add a naturally creamy texture when blended into soup. Their high protein and fiber content make them an excellent choice for cold-weather meals, providing lasting warmth and energy.

    Classic Creamy Chickpea Soup Recipe

    Ingredients:

    • 250g dried chickpeas (soaked overnight, then cooked until soft) or one 400g can of chickpeas (drained and rinsed)
    • 200ml heavy cream (or vegan alternative, see below)
    • 40g nutritional yeast
    • 1 tsp salt (adjust for children)
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp paprika
    • 1 tsp Italian seasoning mix
    • 3 cups water or vegetable broth

    Instructions:

    1. Prepare the Chickpeas: If using dried chickpeas, soak them overnight, then cook until soft (about 1–1.5 hours). If using canned, rinse and drain.
    2. Blend the Soup: Add cooked chickpeas, spices, nutritional yeast, and broth to a blender. Blend until smooth.
    3. Add Cream: Stir in heavy cream (or a vegan alternative) and heat for 5 minutes.
    4. Serve: Garnish with fresh herbs and a drizzle of olive oil. Enjoy!

    This soup is loved by small children! Just use less salt to make it kid-friendly.

    Easier Option: Canned Chickpea Soup

    If you\’re short on time, use one 400g can of chickpeas instead of dried ones. Simply rinse and drain before adding them to the blender. This version cuts down cooking time significantly while keeping the soup creamy and flavorful.

    Healthier Option: Sprouted Chickpea Soup

    For an extra nutritious boost, use sprouted chickpeas instead of dried or canned. Sprouting chickpeas for 2–3 days before cooking increases their vitamin and mineral content, improves digestion, and makes their nutrients more bioavailable. Sprouted chickpeas also contain more enzymes and antioxidants, helping to support overall health. They cook faster than dried chickpeas, reducing preparation time while enhancing the soup’s nutritional value. You can find further information here.

    Vegan Alternative

    Swap the heavy cream for full-fat coconut milk, cashew cream, or blended silken tofu to keep the soup plant-based while maintaining a creamy texture.

    Seasonal Adaptations

    This soup is perfect for fall and winter when you need warmth and nourishment. In early spring, you can brighten it up by garnishing with wild foraged greens such as chickweed, wild garlic leaves, or dandelion greens for extra nutrients and freshness. Check out my Spring Foraging Guide for more ideas on how to incorporate wild plants into your meals!

    Tips for the Best Chickpea Soup

    • For extra flavor, roast the chickpeas with spices before blending.
    • If the soup is too thick, add more broth to reach your desired consistency.
    • Pair with crusty bread or a side salad for a balanced meal.

    Try It and Share Your Thoughts!

    I’d love to hear how this chickpea soup turned out for you! Did you try the sprouted version, or add a unique garnish? Leave a comment below and share your favorite seasonal variations. If you enjoyed this recipe, don’t forget to check out my other seasonal recipes and foraging tips for more inspiration!

  • The Ultimate Guide to Vegan Pesto: Wild & Foraged Greens for a Nutrient-Packed Twist

    Pesto isn’t just about basil and pine nuts! If you love foraging or simply want to explore unique flavors, you can make delicious vegan pesto from a variety of wild and seasonal greens. In this guide, we’ll explore creative pesto recipes using nettles, chervil, wild garlic, and other foraged greens. Plus, if you\’re interested in discovering more ways to use wild plants in your kitchen, check out our Spring Foraging Guide.

    Why Make Vegan Pesto with Wild Greens?

    • Nutrient-Rich: Foraged greens are packed with vitamins, minerals, and antioxidants.
    • Sustainable & Free: Enjoy fresh, organic ingredients straight from nature.
    • Unique Flavors: Each green adds its own distinct taste, from garlicky to nutty and peppery.
    • Dairy-Free & Healthy: Perfect for plant-based diets without sacrificing creaminess or depth of flavor.

    1. Nettle Pesto (Rich & Earthy)

    Ingredients:

    • 2 cups fresh young nettle leaves (blanched to remove sting)
    • 1/2 cup walnuts or sunflower seeds
    • 2 cloves garlic
    • 1/2 cup extra virgin olive oil
    • 2 tbsp lemon juice
    • 1/4 cup nutritional yeast (for a cheesy flavor)
    • Salt & pepper to taste

    Instructions:

    1. Blanch nettle leaves in boiling water for 30 seconds, then drain and cool.
    2. Blend all ingredients in a food processor until smooth.
    3. Adjust seasoning and enjoy over pasta, toast, or roasted vegetables.

    2. Chervil Pesto (Delicate & Anise-Flavored)

    Ingredients:

    • 2 cups fresh chervil leaves
    • 1/3 cup almonds or cashews
    • 1 clove garlic
    • 1/2 cup olive oil
    • 1 tbsp apple cider vinegar
    • Salt & pepper to taste

    Instructions:

    • Blend all ingredients until smooth and creamy.
    • Serve with grilled vegetables, salads, or as a dip.

    Looking for more chervil recipe? Read Foraging Chervil Through the Seasons: Recipes for Food, Medicine, and Beauty

    3. Wild Garlic Pesto (Bold & Garlicky)

    Ingredients:

    • 2 cups wild garlic leaves (ramsons)
    • 1/2 cup pumpkin seeds
    • 1/2 cup olive oil
    • 1 tbsp lemon juice
    • 2 tbsp nutritional yeast
    • Salt & pepper to taste

    Instructions:

    • Blend all ingredients into a smooth paste.
    • Store in an airtight jar and enjoy as a spread, sauce, or dressing.

    4. Dandelion Leaf Pesto (Peppery & Bitter-Sweet)

    Ingredients:

    • 2 cups dandelion leaves (young for milder taste)
    • 1/3 cup pecans or hazelnuts
    • 2 cloves garlic
    • 1/2 cup olive oil
    • 1 tbsp balsamic vinegar
    • Salt & pepper to taste

    Instructions:

    • Blend all ingredients together until creamy.
    • Serve with roasted veggies or as a topping for grain bowls.

    5. Mixed Wild Greens Pesto (Balanced & Complex)

    Ingredients:

    • 1 cup nettles (blanched)
    • 1 cup wild garlic
    • 1/2 cup chervil
    • 1/3 cup pistachios or sunflower seeds
    • 2 tbsp lemon juice
    • 1/2 cup olive oil
    • Salt & pepper to taste

    Instructions:

    1. Process all ingredients in a blender or food processor.
    2. Adjust seasoning and enjoy!

    Tips for Storing & Using Your Wild Green Pesto

    • Storage: Keep in an airtight container in the fridge for up to a week. You can also freeze pesto in ice cube trays for longer storage.
    • Serving Ideas: Use as a pasta sauce, spread on sandwiches, drizzle over roasted veggies, or mix into salad dressings.

    For more inspiration on how to use foraged plants in your kitchen, check out our Spring Foraging Guide.

    Happy foraging and enjoy your homemade vegan pesto!

    Read More:

    Looking for more ideas what to grow and eat this spring?

    Spring Eating According to Traditional Chinese Medicine (TCM): Nourishing Your Body for the Season of Renewal

    Early Spring Gardening: Fast-Growing Crops & Companion Planting for Thriving Soil

    Springtime Mung Bean Soup: Nourishing, Kid-Friendly & Full of Fresh Flavor

  • The Ultimate Spring Foraging Guide: Edible Plants, Their Uses, and Delicious Recipes

    This guide provides both identification details and a variety of uses for each plant, helping you make the most of your foraging adventures! 

    —

    March  

    Nettles (Urtica dioica)  

    Description: A nutrient-dense herb with serrated leaves and tiny stinging hairs. Best harvested in early spring before flowering.  

    Uses: High in iron, calcium, and vitamins A and C. Used for detoxification, reducing inflammation, and strengthening the immune system.  

    Nettle Soup  

      Ingredients:  

      – 2 cups young nettle leaves 

    – 1 onion, chopped  

      – 2 potatoes, diced  

      – 4 cups vegetable broth  

      – 1 tbsp butter or oil  

      – Salt and pepper to taste  

      Instructions:  

      1. Sauté onion in butter until soft.  

      2. Add potatoes and broth; simmer until potatoes soften.  

      3. Add nettles and cook for 5 minutes.  

      4. Blend until smooth and season to taste.  

    Nettle Tea  

      Steep 1 tsp dried nettle leaves in hot water for 5 minutes.  

    Nettle Infused Vinegar  

      Fill a jar with fresh nettle leaves and cover with apple cider vinegar. Let sit for 2-4 weeks, then strain.  

    Nettle Pesto  

      Ingredients:  

      – 2 cups young nettle leaves  

      – ½ cup nuts (walnuts or almonds)  

      – ½ cup olive oil  

      – ½ cup grated cheese (optional)  

      – Salt to taste  

      Instructions: Blend all ingredients until smooth.  

    Wild Garlic (Allium ursinum)  

    Description: Broad green leaves with a strong garlic smell, found in damp woodlands.  

    Uses: Antimicrobial, supports digestion, and lowers blood pressure.  

    Wild Garlic Pesto  

      Ingredients:  

      – 2 cups wild garlic leaves  

      – ½ cup nuts (walnuts, almonds, or pine nuts)  

      – ½ cup olive oil  

      – ½ cup grated cheese (optional)  

      – Salt to taste  

      Instructions: Blend all ingredients until smooth.  

    Fermented Wild Garlic Paste  

      Blend wild garlic leaves with salt (2% of weight), place in a jar, and ferment for 1-2 weeks.  

    Wild Garlic Butter  

      Ingredients:  

      – 100g butter, softened  

      – 2 tbsp finely chopped wild garlic  

      – Salt to taste  

      Instructions: Mix all ingredients and store in the fridge.  

    —

    April  

    Dandelion (Taraxacum officinale)  

    Description: Yellow flowers, jagged leaves, and a deep taproot.  

    Uses: Supports liver health, digestion, and detoxification.  

      Ingredients:  

      – 2 cups dandelion flowers  

      – 4 cups water  

      – 2 cups sugar or honey  

      – 1 lemon, sliced  

      Instructions:  

      1. Simmer flowers in water for 20 minutes.  

      2. Strain and return liquid to pot.  

      3. Add sugar and lemon, then simmer until thickened.  

    Dandelion Root Coffee  

      Roast dried dandelion roots until brown, grind, and brew like coffee.  

    Dandelion Leaf Salad  

      Toss fresh dandelion leaves with olive oil, lemon juice, salt, and sliced tomatoes.  

    Chickweed (Stellaria media)  

    Description: Low-growing plant with small white flowers and oval leaves.  

    Uses: Anti-inflammatory, supports digestion, and aids wound healing.  

    Chickweed Salad  

      Toss fresh chickweed leaves with olive oil, lemon juice, salt, and sliced radishes.  

    Chickweed Tincture  

      Fill a jar with fresh chickweed and cover with alcohol (vodka or brandy). Let sit for 4-6 weeks, then strain.  

    Chickweed Balm  

      Mix chickweed-infused oil with melted beeswax to make a soothing skin balm.  

    —

    May  

    Elderflower (Sambucus nigra)  

    Description: White clusters of tiny flowers with a sweet aroma. Found on elder trees in hedgerows.  

    Uses: Antiviral, supports immunity, and soothes allergies.  

    Elderflower Cordial  

      Ingredients:  

      – 20 elderflower heads  

      – 1 liter water  

      – 1 kg sugar  

      – 2 lemons, sliced  

      Instructions:  

      1. Boil water and sugar, then add elderflowers and lemon.  

      2. Let steep for 24 hours, strain, and bottle.  

    Elderflower Tea  

      Steep 1 tsp dried elderflowers in hot water for 5 minutes.  

    Elderflower Fritters  

      Dip elderflower heads in a light batter and fry until golden brown.  

    Plantain (Plantago major/lanceolata)  

    Description: Broad (first photo) or lance-shaped (second photo) leaves with parallel veins. Found in meadows and along paths.  

    Uses: Anti-inflammatory, wound healing, and soothing for coughs.  

    Plantain Infused Oil  

      Fill a jar with fresh plantain leaves, cover with oil, and let sit for 4 weeks. Strain and use for skin irritations.  

    Plantain Poultice  

      Chew fresh leaves and apply to insect bites or wounds to soothe irritation.  

    Plantain Tea  

      Steep 1 tsp dried plantain leaves in hot water for 5 minutes to soothe respiratory issues.  

    —

    Have you tried foraging in spring? What are your favorite wild plants to gather, and how do you use them? Share your recipes in the comments below! Your insights might inspire others to explore nature’s gifts. 🌿

    Did you know you can make pesto from many different wild plants? Here are some ideas: The Ultimate Guide to Vegan Pesto: Wild & Foraged Greens for a Nutrient-Packed Twist

  • Early Spring Foraging: Edible & Medicinal Plants You Can Find Now

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    Hazel catkins ready to forage for tea

    As winter loosens its grip and the first golden catkins sway in the crisp breeze, early spring whispers its arrival. The earth stirs beneath the last frost, and life awakens in delicate, determined bursts. If you pause to listen, you’ll hear the rustling of renewal—hazel trees unfurling their pollen-laden tassels, violets peeking through thawing soil, and the first wild greens stretching toward the pale sun. This is a time of promise, a season of emergence, and an invitation to forage the earliest gifts of the year.

    Signs of Early Spring in Nature

    Nature speaks in subtle shifts. You might notice:

    – Hazel catkins swaying like tiny lanterns, releasing pollen into the air.

    – Snowdrops and crocuses piercing the cold ground, signaling the end of winter’s reign.

    – Coltsfoot’s golden blooms, bright against the bare earth, appearing even before their leaves.

    – The return of birdsong, as robins and blackbirds begin their courtship calls.

    – Tree buds swelling, a silent promise of leaves soon to unfurl.

    These signs remind us that the foraging season begins—not with summer’s abundance, but with nature’s quiet, resilient offerings.

    What to Forage in Early Spring

    The first wild edibles are humble yet potent, packed with nutrients and symbolism of renewal. Here’s what to look for:

    Nettles (Urtica dioica)

    Emerging in clusters along hedgerows and damp woodlands, young nettles are a powerhouse of vitamins and minerals. Their sting fades with heat, making them perfect for soups, teas, and pestos.

    Simple Nettle Soup Recipe:

    – 1 onion, chopped

    – 2 cloves garlic, minced

    – 1 medium potato, diced

    – 4 cups fresh young nettles (wear gloves to handle!)

    – 4 cups vegetable broth

    – Salt and pepper to taste

    – A splash of cream (optional)

    1. Sauté the onion and garlic in a little oil until soft.

    2. Add the potato and broth, simmering until tender.

    3. Stir in the nettles and cook for another 5 minutes.

    4. Blend until smooth, season to taste, and finish with cream if desired.

    Wild Garlic (Allium ursinum)

    Also known as ramsons, wild garlic carpets the forest floor with its bright green leaves and delicate white flowers. Its mild garlicky flavor makes it perfect for pestos, butters, and salads.

    Wild Garlic Pesto:

    – 2 cups wild garlic leaves

    – 1/2 cup nuts (walnuts or pine nuts work well)

    – 1/2 cup Parmesan cheese (or nutritional yeast for a vegan option)

    – Juice of 1 lemon

    – 1/2 cup olive oil

    – Salt to taste

    Blend all ingredients until smooth. Store in a jar and enjoy with pasta, spread on bread, or stirred into soups.

    Cleavers (Galium aparine)

    Also known as stickyweed or goosegrass, cleavers are a gentle tonic for the lymphatic system. They can be steeped in cold water overnight for a refreshing cleansing drink or added to green juices.

    Coltsfoot (Tussilago farfara)

    One of the first flowers to bloom, coltsfoot has been traditionally used for soothing coughs. The yellow petals can be dried for tea, while the young leaves (later in the season) can be used in herbal remedies.

    Hazel Catkins (Corylus avellana)

    The golden tassels of hazel trees are not just a sign of spring but also a forager’s delight. They can be dried and brewed into a delicate tea with subtle nutty notes, rich in antioxidants.

    Hazel Catkin Tea Recipe:

    – 1 handful fresh or dried hazel catkins

    – 2 cups boiling water

    – 1 teaspoon honey (optional)

    – 1 slice lemon (optional)

    Pour boiling water over the hazel catkins and let steep for 10-15 minutes. Strain and enjoy with honey and lemon if desired.

    Chickweed (Stellaria media)

    A tender and mild green, chickweed is rich in vitamins and makes a wonderful addition to salads, soups, and even herbal ointments for skin irritations.

    Chickweed Salad:

    – 2 cups fresh chickweed leaves

    – 1 small cucumber, sliced

    – 1 handful edible spring flowers (such as violets or primroses)

    – 1 tablespoon apple cider vinegar

    – 2 tablespoons olive oil

    – Salt and pepper to taste

    Toss all ingredients together and enjoy as a fresh, vibrant spring salad.

    Other Uses for Early Spring Forage

    Beyond the kitchen, these early spring plants offer medicinal and practical uses:

    – Nettle tea nourishes the blood and eases seasonal allergies.

    – Wild garlic leaves make an excellent natural pest repellent in the garden.

    – Cleavers infused in oil create a soothing balm for swollen glands and skin irritations.

    – Coltsfoot flowers can be infused in honey for a cough-soothing syrup.

    – Hazel catkin tea can be used as a gentle, anti-inflammatory drink to support immune health.

    – Chickweed poultices can cool rashes and soothe minor wounds.

    Honoring the Season

    Foraging in early spring is an act of connection—both to the land and to ourselves. These first greens and blossoms remind us that life is cyclical, that renewal follows rest, and that nature provides when we tread gently and attentively.

    Step outside, breathe in the crisp morning air, and gather the whispers of spring. Whether you transform them into nourishing meals, healing teas, or simple moments of gratitude, let them be a reminder that new beginnings are always within reach.

    Share you favorite finds!

    What’s the first edible plant you notice in spring? How do you use it? Share in the comments!

    —

    Looking for More?

    If you’d like to deepen your journey into seasonal foraging, I’ve created a Spring Foraging Guide, filled with even more wild plants, recipes, and practical tips.