There are many folk traditions and many considerations in Traditional Chinese Medicine (TCM) regarding spring diet, commonly known as "eating spring." The following is my guide to "eating spring," compiled from hearsay, extensive research, and my own personal experience, dedicated to friends who love food and wellness.
(1) Sweet foods that nourish the spleen, such as red dates: The ancient Chinese medical sage Sun Simiao said, "In spring, one should reduce sour foods and increase sweet ones to nourish the spleen." This means that in spring, it is advisable to eat less sour food and more sweet food. TCM believes that spring is a time when liver qi is abundant, and consuming too many sour foods can cause an excess of liver qi, thereby damaging the spleen and stomach. Therefore, one should eat less sour food. People engage in more outdoor activities in spring than in winter, leading to greater physical exertion and a need for more calories. However, the spleen and stomach are relatively weak at this time, and the digestive function of the gastrointestinal tract is poor, making it unsuitable to eat a lot of greasy meat. Therefore, calories can be appropriately supplied by sweet foods. Red dates are precisely an excellent spring food for nourishing the spleen.
(2) Honey: TCM believes that honey is sweet in flavor and enters the spleen and stomach meridians, able to replenish the middle jiao, benefit qi, and moisten the intestines to promote bowel movements. The spring climate is changeable, with alternating cold and warm weather, making people prone to colds. Because honey contains various minerals and vitamins and has the function of clearing the lungs and detoxifying, it can enhance the human immune system and is the most ideal tonic in spring. Therefore, in spring, if you can consume 1-2 tablespoons of honey daily, taken with a cup of warm water or mixed with milk, it will have a nourishing effect on the body.
(3) Spring buds: "Eat spring buds in spring." Confucius said, "If it is not in season, do not eat it," meaning that one should not eat things that are not in season. The classic TCM text, the "Huangdi Neijing" (The Yellow Emperor's Inner Canon), also advocates for "eating the year's grains," meaning one should eat seasonal foods. In spring, all plants sprout fresh, green, tender shoots, and there are many edible spring buds, such as toon, bean sprouts, garlic shoots, pea shoots, lettuce, and more.
(4) Chives: The spring climate is inconsistent, with alternating cold and warm, so it is important to nourish the body's yang energy. Chives are most beneficial to the body's yang energy and are known as a natural "Viagra." Chives contain volatile oils, protein, fat, and various other nutritional components, with effects such as strengthening the stomach, refreshing the mind, and tonifying the kidneys. Spring chives are the finest among chives, with a particularly delicious flavor. Their roots are white as jade, their leaves are green as jadeite, and they have a rich, fragrant aroma. Spring chives can be prepared in various ways; they can be served with meat, eggs, shrimp, cuttlefish, or used as a filling for steamed buns and dumplings. Adding spring chives when stir-frying mung bean sprouts or dried tofu makes them especially fragrant and delicious.
(5) Spring bamboo shoots: As a delicious dish known as the "first among vegetarian delicacies," spring bamboo shoots have been loved by people since ancient times. Literati and gourmets have praised them endlessly, with the saying, "Those who taste the fresh delicacies all speak of spring bamboo shoots." Spring bamboo shoots have a thick, fleshy body, a delicious and crisp texture, and are rich in nutrients. They can be cooked with or without meat. Different cooking methods yield different flavors, and stir-frying, stewing, boiling, or braising all result in delicious dishes. Local famous dishes often feature a place for spring bamboo shoots, such as "Goji Berry Spring Bamboo Shoots" in Shanghai, "Spring Bamboo Shoots and White Chicken" in Nanjing, and "Nanrou Spring Bamboo Shoots" in Zhejiang. However, fresh spring bamboo shoots are hard to find in the north. If they have been soaked in formaldehyde, you'd better not eat them.
(6) Cherries: Known as the "first branch of spring fruits," cherries are now cultivated all over China. Cherry flesh is thick, delicious, and juicy, with a bright color and rich nutrition. Its iron content is particularly outstanding, exceeding that of citrus, pears, and apples by more than 20 times, ranking it first among fruits. Cherries are warm in nature, sweet and slightly sour in flavor, and have the effects of replenishing the middle jiao, regulating the body and improving complexion, and strengthening the spleen to whet the appetite. Eating cherries in spring can induce sweating, replenish qi, expel wind, and promote the eruption of rashes. It should be noted that cherries are considered "heaty" in nature, so one should not eat too many. Those with a "yin deficiency and excess fire" constitution should avoid or eat less of them. If you can't eat cherries, strawberries are also a very good alternative.
(7) Spinach: Spinach is available year-round, but it is best in spring, not the "autumn spinach" mentioned by Zhao Benshan and Song Dandan. "Spring spinach" has red roots and green leaves, is exceptionally fresh and tender, and is the most delicious. The spinach that appears on the market in spring is quite beneficial for detoxification and preventing spring dryness. TCM also believes that spinach is sweet and cool in nature, able to nourish the blood, stop bleeding, astringe yin, and moisten dryness. Because spinach contains a lot of oxalic acid, which can hinder the absorption of calcium and iron, it is best to blanch it in boiling water first to soften it before stir-frying.
(8) Scallions, ginger, and garlic: These are not only excellent seasonings but also have significant medicinal value. They can stimulate the appetite, help the spring yang, and have the effect of killing bacteria and preventing diseases. Spring is the time of 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 respiratory infections in spring. Scallions scrambled with eggs or scallions dipped in sauce, which are popular in the north in spring, are both very nutritious and the best way to follow the season.
In addition, for those who need to nourish and recuperate in spring, you can use American ginseng, longan meat, Codonopsis root, and Astragalus root to stew chicken or lean meat. However, people who are prone to allergies must avoid "trigger foods" in spring, such as shrimp, crab, and pickled vegetables.
In summary, the diet in spring should focus on eating the foods that nature provides us with in spring—a taste as light and sweet as spring itself.