Bring in the Spring

A Classic Spring Herbal Tonics workshop at The River Valley Market Co-Op was calling to me and I'm glad that I heeded the call. I had the pleasure of my friend Christine's company and bumped into a few other friends in attendance. The presenter, Jade Alicandro Mace, of Milk & Honey Herbs in Sunderland, was knowledgeable about herbs as food and medicine and was accessible and welcoming. She described Spring as a time of ambition and planning the future. In the Spring, we prepare our bodies to tackle and enjoy this time of transformation through selecting and eating the right foods and herbs. Jade created a perfect balance of sharing the benefits of each food or herb and sharing how to eat these from a culinary standpoint. She suggested some beneficial Springtime teas and shared some tasty tea with the class. 

Jade understood the importance of attending to other aspects of the body and mind, by ensuring that we are reducing stressors, moving our bodies and getting off of the couch. It's late March, and we surely want to leave our hibernating winter selves behind! 

She suggested that Spring is a time to eat light. Wild foods, especially wild greens, are a great choice. Dandelion, chickweed and miners lettuce are great choices for the spring. Salads with raw foods and oil and vinegar are a perfect way to bring in the spring. Excellent and delicious herbs for the Spring include peppermint, sage, thyme and oregano. She recommended Saw Mill Herb CSA for fresh herbs and Acadia Herbals of Northampton for dried herbs. And, of course, she recommended River Valley Market for a good variety of herbs and greens. She recommended that we stop by the produce section and peek at the greens selection on our way out. I did just that and picked up a beautiful bunch of Dandelion Greens. 

Dandelion Greens from River Valley Market

Since attending the workshop, I have prepared Dandelion Greens on a few occasions and everyone gobbled it up. I was inspired to use an Italian "Cicoria" recipe from the influence of my long time friend, Sue B., of Italian-American heritage. Her family traditionally would make a Dandelion Greens recipe with Italian Sausage and Cannelini Beans. Here is a traditional Fagioli, Cicoria e Salsicce (Beans, Dandelion & Sausage) recipe from the James Beard Foundation. 

I used this recipe as an inspiration for some other Dandelion Greens creations. The first version was cooked with cannellini beans, pasta, herbs and spices. I also prepared Dandelion with the beans, leftover roasted chicken, herbs and spices. And, lastly, I prepared it with cannellini, diced and pan sautéed potatoes, herbs and spices with a fried egg on top. Who doesn't love a fried egg on top? Even if you are feeling a tad skeptical, give Dandelion Greens a try, they are both addicting and delicious! 

Another highly recommended Springtime vegetable is Asparagus, my all-time favorite. I have been waiting for the local Asparagus season with bated breath. One month to go until we have beautiful, local Hadley Asparagus in abundance! 

 Dandelion with Cannellini and Pasta

 Dandelion, Cannellini and Chicken

With Herbs & Spices

Dani digging on some Dandelion Greens! 

I had an opportunity to pop by Acadia Herbals and get my hands on a huge 1/2 lb bag of Nettles. Stop by there sometime-the staff is wonderful and they offer FREE ginger candy to all customers! Plus they know their way around your herbal needs. We are enjoying drinking Nettle Tea-you can always start out with a small amount if you would like to give it a try. And, I picked up some ever-evasive Red Rose Petals, that we can now use to top one of our favorite desserts, the Persian Love Cake. Beautiful! I'll be visiting Acadia again soon to browse and perhaps pick up a few more Springtime herbal teas. 

Lastly, Jade grounded her Springtime Herbals talk in the concept of The Five Elements of Chinese Medicine and shared that the Spring is a time that is heavily influenced by the element of wood, which is also a symbol of growth. It is a time of re-birth, with buds shooting off of trees and a surge of rising energy in ourselves and the environment. I hope you have take full advantage of this energy. I certainly have a newfound appreciation for the Spring season.