Secrets to "Eating Spring": Eat More Sweet, Less Sour
[Introduction] In spring, all things thrive with vibrant vitality. It is also the period when the body's physiological functions and metabolism are most active. How should one eat in spring? What is the most health-nourishing food? There are many folk traditions and many considerations in Traditional Chinese Medicine (TCM) regarding spring diet, commonly known as "eating spring."
1. Red Dates
The ancient Chinese medical master Sun Simiao said, "In spring, one should reduce sourness and increase sweetness 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 vigorous. Eating too many sour foods can cause excessive liver Qi, which damages the spleen and stomach. Therefore, sour foods should be consumed in moderation. People engage in more outdoor activities in spring than in winter, leading to greater physical exertion and increased energy needs. 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 too much greasy meat. Therefore, calories can be appropriately supplied by sweets. 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. It can tonify the middle burner and 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 teaspoons of honey daily, taken with a cup of warm water or mixed with milk, it has a nourishing effect on the body.
3. Spring Sprouts
Eat spring sprouts 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, *Huangdi Neijing* (The Yellow Emperor's Inner Canon), also advocates "eating the grains of the year," which means eating seasonal foods. In spring, all plants sprout fresh, green, tender shoots. There are many edible spring sprouts, such as toon, bean sprouts, garlic scapes, pea shoots, and lettuce.
4. Chives
The spring weather is inconsistent in temperature, requiring the protection of 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 vitamins and other nutrients, 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 bean sprouts or dried tofu makes them especially fragrant and delicious.
5. Spring Bamboo Shoots
As the "number one vegetarian delicacy," spring bamboo shoots have been beloved by people since ancient times as a delicious dish. Literati and gourmets have praised it endlessly, with the saying, "Those who taste the fresh delicacies all praise spring bamboo shoots." Spring bamboo shoots are thick, meaty, delicious, and refreshing. They are nutritious and can be cooked in both meat and vegetable dishes. Different cooking methods yield different flavors; stir-frying, stewing, boiling, and braising all create fine dishes. Famous local dishes often feature spring bamboo shoots, such as "Goji Spring Bamboo Shoots" from Shanghai, "Spring Bamboo Shoots with White Chicken" from Nanjing, and "Nanrou Spring Bamboo Shoots" from Zhejiang. However, fresh spring bamboo shoots are hard to find in the north. If you can only get ones preserved in formaldehyde, it's best to skip them.
6. Cherries
Known as the "first branch of spring fruits," cherries are now cultivated all over China. Cherry fruits are fleshy, delicious, juicy, and brightly colored, rich in nutrients. Their iron content is particularly outstanding, exceeding that of citrus, pears, and apples by more than 20 times, ranking first among fruits. Cherries are warm in nature and sweet with a slightly sour flavor. They have the effects of tonifying the middle burner and Qi, regulating the middle burner and improving complexion, and strengthening the spleen to whet the appetite. Eating cherries in spring can induce sweating, tonify Qi, expel wind, and promote the eruption of rashes. It should be noted that cherries are considered "hot" in nature and should not be eaten in excess. Those with a deficiency of Yin and excess of fire in their body should avoid or eat them sparingly. If you can't eat cherries, strawberries are also an excellent alternative.
7. Spinach
Spinach is available all 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 most delicious. The spinach available in spring is quite beneficial for detoxification and preventing spring dryness. TCM also believes that spinach is sweet and cool in nature, and can nourish the blood, stop bleeding, astringe Yin, and moisten dryness. Because spinach contains a lot of oxalic acid, which hinders the absorption of calcium and iron, it is best to blanch it in boiling water before stir-frying.
8. Scallions, Ginger, and Garlic
These are not only excellent seasonings but also have important medicinal value. They can stimulate the appetite, help the spring Yang, and have antibacterial and disease-preventing effects. 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 spring respiratory infections. Scallions with eggs or scallions with soybean paste, which are popular in the north in spring, are both very nutritious and the best ways to eat in accordance with the season.
In addition, for those who need nourishment and conditioning in spring, they can use American ginseng, longan aril, Codonopsis root, and Astragalus root to stew chicken or lean meat. However, people prone to allergies must strictly 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 in spring, a taste as light and sweet as the season itself.