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Spring Greens: Cultivated, Wild and Free
By Linda | March 28, 2009
Many health complaints clear when we start eating leafy greens, including mustard and turnip greens, kale dandelion, broccoli, asparagus spinach and especially wild Spring greens. Greens are rich in age-fighting antioxidants, as well as folic acid, calcium and iron, nutrients common lacking in our diets.
Best of all, greens gently cleanse the liver, which is essential to health in Spring. Our livers become burdened with alcohol, stress, poor diet, pesticides and pollutants. Cleansing your liver can clear headaches, hay fever, itching, skin problems, bloating and indigestion, as well as irritability or anger. Your liver keeps your hormones balanced, so greens help your hormones as well.
According to traditional Chinese medicine, greens stimulate vital energy, or Qi. Greens are rich in chlorophyll, and thus magnesium, the center of the ATP molecule and the body’s energy source. Leafy greens not only energize us, they are calming. Magnesium relaxes blood vessels and muscles, helping to normalize blood pressure and calm the body and mind. Magnesium is one of the most commonly deficient minerals in our diets.
Research shows bones are strengthened more by a diet rich in vegetables than from dairy. The perfect balance of magnesium and calcium in leafy greens makes them the ideal bone-builder.
Most importantly to overall health, leafy greens fight inflammation, the underlying cause of diseases of age: heart disease, Alzheimer’s, diabetes, pain, cataracts and cancer. One of the beauties of Spring is this delicious medicine is in season, and potentially FREE.
FREE GREENS: This is the season for greens so not only are they are plentiful and less expensive in stores, but if you’re willing to find and pick them yourself, they’re free. Wild greens are among the most flavorful and nutritious of all greens. Check out your local hills or hiking trails for filaree, mallow, mustard greens, dock, or nettles (closer to the coast). Check out A Sonoma Garden blog for photos and discussion of some local (Sonoma county) wild edibles. They may also be in your neighborhood; I found many California greens growing in the Aegean.
Wild greens along Turkey’s coast made the most delicious mezes (little plates) of the Aegean. There, wild greens are boiled, drained, and drizzled with olive oil and lemon, then topped with fresh minced garlic. Wild greens are also delicious sautéed with garlic and olive oil, and served up as starters. My favorite are wild nettles, which are best boiled in broth and pureed into a creamy soup. Greens can be baked into quiches or cooked into eggs. Tender sweet greens, like chickweed and miners lettuce, can be tossed with walnuts into a tasty Spring salad.
Do you harvest your local edible plants? Share your experience here.
Topics: Flavors & Foods, Sustainable Food |