The large-scale production of greenhouse vegetables means that many are available year-round. However, it is best for the body to eat seasonal vegetables, as they can help prevent the high incidence of spring diseases and provide the various nutrients needed for the season. So, which vegetables should you eat more of in the spring?
Oyster Sauce Chives and Bean Sprouts
Bean sprouts can prevent symptoms of a dry mouth and chapped lips. The spring climate is dry, and it's easy to develop symptoms like a dry mouth, chapped lips, and angular cheilitis. Bean sprouts are delicious and a great choice for nourishing the body, moistening dryness, and clearing heat and toxins. Compared to the original beans, both soybean and mung bean sprouts have increased vitamin content, improved mineral utilization, and more easily absorbed protein and polysaccharides. From a Traditional Chinese Medicine perspective, eating sprouts in early spring helps the five organs transition from winter storage to spring growth, promoting the smooth flow of liver qi and strengthening the spleen and stomach. There are many ways to eat bean sprouts; they can be blanched and served as a cold salad, used in soups, or for hot pot.
Shepherd's purse can supplement calcium. Although it hasn't truly warmed up yet, the cold-hardy shepherd's purse is already on the market. Shepherd's purse is nutritious, with high levels of vitamin C, carotenoids, and various minerals. Notably, its calcium content is nearly three times that of milk of the same weight. Shepherd's purse also has medicinal value, and traditional medicine believes it can be used as an adjunct in treating dysentery, enteritis, and stomach ulcers. It can be used as a filling for dumplings, blanched and served as a cold salad, cooked with eggs, or used in soups and congee.
Lettuce can help with allergies. Also known as "spring vegetable," lettuce is one of the most suitable vegetables to eat in the spring. It is rich in vitamins, calcium, magnesium, dietary fiber, and other components. A Japanese study found that a certain substance in lettuce can resist rhinitis caused by spring allergies, alleviating the suffering of allergy sufferers. Lettuce can be eaten cold, braised, stir-fried, or processed into pickles and sauerkraut.
Chives can boost immunity. Although chives are available year-round, they are at their best quality in early spring. Chives are rich in dietary fiber, which can promote intestinal peristalsis and effectively prevent habitual constipation and colon cancer, earning them the nickname "intestinal cleanser." Chives are considered "warm" in nature, so eating them in the spring can help consolidate yang energy and improve the body's immunity. People who often have cold hands and feet might want to eat more chives. There are many ways to eat chives; stir-frying them with eggs or lean pork are good options. However, chives are not for everyone. People with mouth sores, a sore throat, or excessive liver heat should eat them in moderation.
In addition to these vegetables, spring is a time when liver heat can easily become excessive. For drinks, you can drink more rose, chrysanthemum, or cassia seed tea.
Pelican sprouts