The laws of nature are birth in spring, growth in summer, harvest in autumn, and storage in winter. In spring, as the spring sun rises and the weather warms, it is important to adjust your diet reasonably and purposefully select foods suitable for the season. Cherry
Cherry is known as the "first branch of spring fruit" and is now cultivated all over my country. Cherry fruits are thick-fleshed, delicious, juicy, brightly colored, and nutritious, with their iron content being particularly outstanding, more than 20 times that of citrus, pears, and apples, ranking first among fruits. Cherry is warm in nature, sweet and slightly sour in taste, and has the effects of tonifying the middle and replenishing qi, regulating the middle and benefiting the complexion, strengthening the spleen and whetting the appetite. Eating cherries in spring can induce sweating, replenish qi, expel wind, and promote rash eruption. It should be noted that cherry belongs to the "fire" category and should not be eaten in excess. Those with symptoms of yin deficiency and fire flourishing, nosebleeds, or suffering from febrile diseases should avoid or eat less of it. Leek
Leek is evergreen and can be eaten all year round, but it is best eaten in spring. Leek is a delicate and delicious yang-invigorating herb, known as a natural "Viagra." It is not only an excellent seasoning but also a nutritious vegetable and medicine. The climate in spring is inconsistent, requiring the preservation of yang energy. Leek is warm in nature and most suitable for the human body's yang energy. Eating leek often in spring can strengthen the spleen and stomach qi. Because leek is not easy to digest, one should not eat too much at a time. Generally, those with a weak stomach, heat in the lower body, or indigestion should not eat too much leek. Spinach
Spinach is a vegetable available all year round, but it is best in spring. Its roots are red and leaves are green, exceptionally fresh and tender, and particularly delicious. Spinach on the market in spring is very beneficial for detoxification and preventing spring dryness. Traditional Chinese medicine also believes that spinach is sweet and cool in nature, and can nourish blood, stop bleeding, astringe yin, and moisten dryness. Because spinach contains a lot of oxalic acid, which hinders the body's absorption of calcium and iron, it is best to blanch it in boiling water first before cooking. Scallion, Ginger, Garlic Scallion, Ginger, Garlic
These are not only excellent seasonings but also have important medicinal value. They can not only increase appetite and help with spring yang but also have the effect of killing bacteria and preventing diseases. Spring is the time of the year when scallions and garlic are most nutritious, as well as the most tender, fragrant, and delicious. Eating them at this time can prevent the most common spring respiratory infections. Honey
In the windy season of spring, honey is the most ideal health drink. Drinking a glass in the morning and evening can both lubricate the intestines and promote bowel movements, and prevent colds and remove toxins from the body. It can be taken directly by mixing with water, no need for decoction. Because honey is rich in quickly absorbed sugars and is a high-energy food, those who are losing weight should not eat too much of it.