The solstice of spring falls on March 20 this year when the day and twilight hours both will be twelve hours long each. Early settlers were firm believers in the wonderful, edible, foraged spring greens to strengthen, heal and provide the constitution the much needed nourishment that was lacking in the nutrient poor winter months. You will need your comfy shoes and your best digger, for plenty of deep dark surprises to make my day.
“First a howling blizzard, then a spring rain, then some crocus. Ah-h spring”
Rich in trace minerals
Cozy up to spring. Falling in love with the countryside it’s beautiful and it goes on forever. Poke salad, ramps, dandelions and greens could be blanched, steamed or boiled and made the best “pot likker” meals, stimulating the digestion and purifying the blood. Here’s a list of wild salad and cooking greens along with their recipes:
- Listening to plants 'green consciousness, the fundamental psychospiritual connections we share with the plant world. The trick is to learn them without getting in the way.
- Spring wild greens for your nutrition Dock, after a long winter, spring is the time to refresh the spirit and tone up the system with tonic. Docks greens will thin and purify the blood.
- Spring greens for your nutrition Nettles, the forests and filled are filled with edible roots. Nettle soup or baked nettles...another way is to pull them out of the ground.
- Spring greens for your nutrition, mountain garlic, meadow onion, wild ramps and asparagus. Before there ever existed vitamin pills, grocery and drug store to buy them in, there was the outdoors for gathering the leaves for medicinals and tonics.
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