4 healing herbs for spring

As you probably know, in Ayurveda we love herbs 🌿  You can use them abundantly for cooking or for making teas. Besides exotic herbs, you can grow delicious herbs in your own garden or balcony (or find them in nature) that will give your food plenty of flavor and boost your health. In this blog you’ll find 4 healing herbs for spring!

Nettle

Nettle is a tonic for early spring. It helps to open up the elimination channels and facilitate detoxification. This plant has a special affinity for the liver, kidneys, urinary tract, blood and circulatory system. Nettle has been recommended to eat in spring since the time of Hippocrates, and helps to prevent diseases all year round. What to do with nettle? Tea, soup, salad and pesto!

Parsley

Super cleansing and warming, this is the ultimate early spring herb. In Kapha time, we want to support the body’s natural detox and this drying, hot and light herb has exactly the opposite properties to Kapha. Parsley has a diuretic effect and is connected to the blood and plasma. Parsley was revered for its medicinal power long before it was eaten as food. The herb was sacred to the ancient Greeks. Parsley is delicious as a topping, in smooties and juices, and also as a pesto.

Wild garlic

From an Ayurvedic perspective, wild garlic has similar properties to its brother, “regular” garlic. Slightly softer in taste as a garlic, it helps the fire to combat excess Kapha. Wild garlic is one of the tastiest edible plants that nature bestows upon us in spring. Wild garlic is good for both digestion and the cardiovascular system, and also helps with immunity. Mixing wild garlic with wild nettles enhances the properties of both plants. The entire plant is edible. The leaves can be eaten raw or cooked. It can be used to enhance the flavor of more neutral food, or added to sauces for a touch of garlic. You can also make pesto from wild garlic, use it finely chopped over potatoes or vegetables or through a salad.

Coriander

Coriander balances all three doshas, making it your friend all year round. This herb is a detoxifier, diuretic, helps with nausea and bloating, optimizes your digestion and is anti-inflammatory. Coriander can be eaten in many ways, but is also great to use on your skin in case of burns or sunburns!

These herbs present you with a multitude of options and a way to optimally support your body to get through spring. Which one is your favorite?

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