by Judith Stafford | Mar 29, 2021 | Into the Woods, Recipes
Spring Tonics I love this time of year. Leaves are in bud on the trees and the woodland and meadow plants are just starting to come up. Before long the floor will be overgrown with ivy, brambles and ferns but, for just a few weeks, spring flowers are in bloom and the countryside looks fresh and renewed. Many of the plants that are around this time of year can be used as a spring tonic. Nature has provided just what we need after winter. Before we imported food from around the world plants like stinging nettles, wild garlic, cleavers and dandelions have been enjoyed as cleansing herbs helping eliminate toxins from out body. Much cheaper and pleasant to eat or drink than some of the health shop detox products, these plants all contain lots of nutrients. They are rich in iron and other vitamins and minerals which we can use to give our immune system a boost. The plants mentioned below can be used fresh, which is best when possible, or can be frozen or dried. The exception is cleavers which should be used fresh. Nettles Nettles have more protein than any other native plant as well as many of the minerals our body needs to stay healthy. They can be added to soups and stews, made into tea or beer. You probably don’t want to eat them raw though as the sting is only neutralised after cooking! There is a knack to picking them without getting stung, but I find rubber gloves help. Nettle soup This soup is delicious and fresh tasting and full of vitamins. Pick a...
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