The spring rain is continuous, the weather is humid, and the temperature is unstable, alternating between warm and cold, making one very susceptible to colds. How should women eat? What is the most nourishing food to eat?
There are many folk traditions and many considerations in Traditional Chinese Medicine (TCM) regarding spring diet, commonly known as "eating spring." Below, we present the "secrets of eating spring" for you who love beauty and good food.
(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 foods 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 energy is abundant. Eating too many sour foods can cause the liver energy to become excessive and damage the spleen and stomach. Therefore, one should consume 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 such an excellent food for nourishing the spleen in spring.
(2) Honey
TCM believes that honey is sweet in flavor and enters the spleen and stomach meridians. It can tonify the middle jiao, replenish qi, moisten the intestines, and promote bowel movements. The spring climate is changeable, with temperatures alternating between cold and warm, 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 body's immunity 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 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, the "Huangdi Neijing" (The Yellow Emperor's Inner Canon), also advocates eating "grains of the year," which means eating seasonal foods. In spring, all plants sprout fresh, tender green shoots. There are many edible spring sprouts, such as toon, bean sprouts, garlic shoots, pea shoots, and lettuce.
(4) Chives
The spring climate is inconsistent, with alternating cold and warmth, requiring the protection of yang energy. Chives are most suitable for the body's yang energy. Chives contain volatile oils, protein, fat, and various vitamins and other nutrients, and have effects such as strengthening the stomach, refreshing the spirit, and strengthening the kidneys. Spring chives are the finest among chives, with an exceptionally delicious flavor. Their roots are white as jade, their leaves are green as jade, and they have a rich, fragrant aroma. Spring chives can be prepared in various ways: they can be served with meat, eggs, shrimp, cuttlefish, etc., or used as a filling for steamed buns and dumplings. Adding spring chives when stir-frying bean sprouts or dried tofu is particularly fragrant and delicious.
(5) Spring Bamboo Shoots
As a delicious dish known as the "number one vegetarian delicacy," spring bamboo shoots have been loved by people since ancient times. Literati and gourmets have praised it endlessly, with the saying, "When tasting fresh delicacies, none fail to praise spring bamboo shoots." Spring bamboo shoots are thick, meaty, delicious, and nutritious, suitable for both meat and vegetable dishes. Different cooking methods create different flavors; stir-frying, stewing, boiling, and braising all result in exquisite dishes. Local famous dishes all have a place for spring bamboo shoots, such as "Goji Spring Bamboo Shoots" in Shanghai, "Spring Bamboo Shoots with White Chicken" in Nanjing, and "Nanrou Spring Bamboo Shoots" in Zhejiang. However, fresh spring bamboo shoots are difficult to find in the north. If they have been soaked in formaldehyde, it's best to avoid them.
(6) Cherries
Known as the "first branch of spring fruits," cherries are now cultivated all over China. Cherry fruits are fleshy, delicious, juicy, brightly colored, and nutritious. Their iron content is particularly outstanding, exceeding that of oranges, pears, and apples by more than 20 times, ranking first among fruits. Cherries are warm in nature, sweet and slightly sour in flavor, and have the effects of tonifying the middle jiao, regulating qi 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 "fiery" in nature and should not be eaten in excess. People 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 choice.
(7) Spinach
Spinach is available all year round, but it is best in spring, not as the comedians Zhao Benshan and Song Dandan joked about "autumn spinach." "Spring spinach" has red roots and green leaves, is exceptionally fresh and tender, and is most delicious. The spinach available in spring is very 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 values. 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 beloved by people in the north in spring, are both very nutritious and the best way to follow the season.
In addition, for those who need nourishment and conditioning in spring, they can use American ginseng, longan flesh, 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 general, the diet in spring should focus on eating the food that nature provides us in spring, a flavor as light and sweet as spring itself.