Introduction: In spring, all things are renewed, and the human stomach becomes its most active and sensitive to taste. However, spring is also a time when illnesses are prone to arise. If your spleen and stomach are not in good condition normally, it is best to take care of them during this season. The following introduces ten foods that will help you nourish a healthy spleen and stomach in spring.
1. Jujube
Jujube, also known as Chinese date, dried date, or simply date, is rich in protein, fat, carbohydrates, carotene, B vitamins, vitamin C, vitamin P, and minerals such as phosphorus, calcium, and iron. Its vitamin C content is among the highest of all fruits, earning it the reputation of a "natural vitamin pill."
The ancient Chinese physician Sun Simiao once said: "In spring, one should reduce sour foods and increase sweet ones to nourish the spleen and stomach." This means that in spring, it is advisable to eat less sour food and more sweet food. Traditional Chinese medicine (TCM) believes that spring is a time when liver qi flourishes. Eating too many sour foods can cause an excess of liver qi, which in turn can damage the spleen and stomach. Therefore, sour foods should be consumed in moderation. As people engage in more outdoor activities in spring than in winter, their physical exertion and caloric needs increase. However, the spleen and stomach are relatively weak during this time, and the digestive system is not strong enough to handle greasy meats. Therefore, calories can be appropriately supplied by sweets. The jujube is precisely an excellent food for nourishing the spleen in spring.
Black Chicken, Mushroom, and Jujube Soup
2. Honey
Honey has the effects of tonifying the middle jiao (spleen and stomach), moistening dryness, relieving pain, and detoxifying. It is mainly used for conditions such as spleen and stomach weakness, abdominal cramps and pain, chronic cough due to lung deficiency, dry cough, and constipation due to intestinal dryness. Honey contains various components including sugars, organic acids, vitamins, antibacterial substances, enzymes, and trace elements. Eating honey can treat spleen and stomach weakness.
TCM holds that honey is sweet in flavor and enters the spleen and stomach meridians, capable of tonifying the middle jiao and qi, and moistening the intestines to promote bowel movements. The spring climate is changeable, with alternating cold and warm spells, making people susceptible to colds. As 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, consuming 1-2 teaspoons of honey daily, taken with a cup of warm water or mixed with milk, can be beneficial for the body.
Honey, Egg, and Milk Steamed Buns
3. Chives
The main nutritional components of chives include vitamin C, vitamin B1, vitamin B2, niacin, carotene, carbohydrates, and minerals. Chives are also rich in fiber, with 1.5 grams of fiber per 100 grams, which is higher than in green onions and celery. This can promote intestinal peristalsis, prevent colorectal cancer, and reduce cholesterol absorption, thereby helping to prevent and treat diseases such as arteriosclerosis and coronary heart disease. Chives contain special components such as volatile essential oils and sulfides, giving off a unique pungent aroma that helps to soothe the liver qi, increase appetite, and enhance digestion. Spring chives are the finest among all chives, with an exceptionally delicious flavor. Their roots are as white as jade, their leaves as 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, or 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 exceptionally fragrant and delicious.
Chive Blossom Stir-fried with Duck Intestines
4. Cherry
Known as the "first branch of spring fruits," cherries are now cultivated all over China. The cherry fruit is fleshy, delicious, juicy, and brightly colored, and is highly nutritious. Its iron content is particularly outstanding, exceeding that of citrus, pears, and apples by more than 20 times, ranking it first among fruits. Cherry is warm in nature, with a sweet and slightly sour taste, and has the effects of tonifying the middle jiao, regulating the body, benefiting the complexion, and strengthening the spleen to stimulate the appetite. It can be used to treat post-illness weakness, palpitations and shortness of breath, fatigue and poor appetite, dry throat and thirst, rheumatism in the waist and legs, numbness in the limbs, limited joint movement, and chilblains. 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 and should not be eaten in excess. Those with a "yin deficiency and excess fire" constitution should avoid or eat them sparingly. If cherries are not available, strawberries are also an excellent alternative.
No-Bake Cherry Cheesecake
5. Spinach
Spinach is known as a "model of nutrition" as it is rich in various nutrients such as carotenoids, vitamin C, vitamin K, minerals (calcium, iron, etc.), and coenzyme Q10. Spinach is available all year round, but it is best in spring. "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, and is also very helpful for strengthening the spleen in spring. TCM also believes that spinach is sweet and cool in nature, capable of nourishing blood, stopping bleeding, astringing yin, and moistening 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 before stir-frying. Furthermore, the protein content in spinach is higher than in other vegetables, and it contains a considerable amount of chlorophyll. It is particularly high in vitamin K (mostly found in the roots) among leafy vegetables, which can be used as an auxiliary treatment for nosebleeds and intestinal bleeding. The principle behind spinach's blood-nourishing effect is related to its rich content of carotenoids and ascorbic acid, both of which are important for health and blood replenishment.
Shredded Pork and Spinach Noodles