Healing spring vegetables
According to the Five Element Theory, the element for spring is wood and its color is green. This is clearly evident in the abundance of fresh green vegetables that begin to appear in local markets at this time of year. The healing powers of vegetables will vary depending on their taste and thermal properties. Some vegetables may cool, some may heat the body, while others do neither and are considered to have a neutral effect. Many spring vegetables taste bitter and are particularly good to eat for their ability to diminish damp conditions, such as yeasts, cysts and mucus build-up. When treating a chronic health problem the vegetable(s) should be eaten regularly in moderate amounts, say 4 – 6 times a week. For acute conditions, however, they may be eaten more often, say 2 – 3 times a day, according to need. The following is a list of the most common spring vegetables available now.
Asparagus
This vegetable is slightly warming, bitter and mildly pungent. It is especially useful in treating kidney problems because of its ability to eliminate water through the kidneys. It also helps to rid the body of excess cholesterol and is beneficial for treatment of hypertension and arteriosclerosis. Note that too much asparagus can irritate the kidneys and should not be used in conditions of inflammation. It should also be avoided in lung congestion with chills.
Chard
Swiss chard is cooling and sweet in flavor. It is good for clearing wind-heat conditions, such as a sore throat, headache, runny or congested nose and body aches. Chard is known for its ability to rid the body of toxins and to purify the blood. However, it is best served steamed or slightly cooked, not raw, so as to release the oxalic acid which could otherwise counteract its ability to supply calcium.
Garlic
Garlic belongs to the onion family and is pungent in flavor, warming in nature and influences the lungs. It eliminates many toxins from the body, including heavy metals, and encourages the growth of healthy intestinal flora. It is used for the treatment of pneumonia, asthma, hay fever, sore throats and sinus headaches. To treat a cold, hold garlic between cheek and teeth for 20 minutes before eating it. Raw garlic retains more of its healing properties than cooked garlic. Eat a few sprigs of parsley afterwards to neutralize its strong odor. Too much garlic eaten over too long a period can harm the stomach and liver and its use is not advised in conditions of heat or heat symptoms related to yin fluid deficiency.
Green onions/scallions
Warming and pungent but also bitter in flavor, scallions influence the heart, promote urination and sweating, and are beneficial for treating exterior conditions, such as the common cold. Being less strong in flavor than garlic, scallions are often preferred and have similar antifungal and anti bacterial properties. Avoid in heat conditions, including yellow tongue coating and thirst.
Lettuce
Lettuce is cooling and has a bitter and sweet flavor. It dries damp conditions and is high in silicon. It is useful for treating hemorrhoids and treating scanty urine. It can be eaten with fruit and is good for relaxation. Leaf lettuce has more nutrients than head lettuce. Avoid its use in the case of eye diseases. Eaten in excess, lettuce can cause dizziness.
Mushrooms
The common button variety is cooling and sweet, has antibiotic and anti-tumor properties. It detoxifies when meat is eaten. It is useful to increase white blood cell count and boost immunity.
The shitake mushroom is neutral in thermal properties and sweet in flavor. It is beneficial to the stomach and is said to contain interferon, which is often recommended to increase immunity against cancer. It reduces fat and cholesterol in the blood and is good to eat with meat to reduce excess of animal protein.
Vegans should eat any kind of mushroom with caution and only use sparingly as its consumption can be too cleansing for a vegan body.
Parsnip
Parsnips grow locally in April-May and again in October-December. They are warming and sweet and are beneficial to the stomach and spleen-pancreas. They promote perspiration, reduce wind and damp conditions and remove liver and gallbladder obstructions. Parsnips are useful to treat arthritis and rheumatism, as well as colds and coughs. Do not eat the leaves which are poisonous.
Spinach
Cooling in thermal nature and sweet in flavor, spinach cleanses the blood of toxins that cause skin disease. It is useful for constipation and urinary difficulty, moistens dryness of the body and quenches thirst. Spinach is a remedy for nose bleeds and night blindness. It is a blood builder because of its rich iron and chlorophyll content but should be eaten sparingly in conditions of kidney stones, loose stools or urinary incontinence.
Leave a reply →