SPRING DETOX HERBSCAPE

Spring greens help detoxify and invigorate the body after months of heavy fare and less-active living, along with many herbs, fruits and vegetables such as strawberries, rhubarb and asparagus.  Try growing some of these herbs and use them along with the wild herbs as a tonic combined with carrots and apples in a juicer to “thin” the blood in preparation for warmer weather.

   Arugula (Eruca sativa) – young leaves are assertive, yet often subtly spicy with a taste that is nutty and peppery at the same time

Borage (Borago officinalis) - flowers and young leaves have a cucumbery flavor and cooling aftertaste

Chickweed (Stellaria media) - leaves have a fresh, green, sweet scent, somewhat like peas, and they have a mild herb flavor reminiscent of spinach

Chives, Onions & Garlic (Allium spp.) – flowers, leaves and bulbs are most tender in the spring and the taste is pungent, hot and spicy

 

 

 

 

 

 

Dandelion (Taraxacum officinale) – young leaves taste slightly bitter and tart 

Parsley (Petroselinum crispum) – leaves have a faint peppery tang 

Red Clover (Trifolium pratense) – leaves and florets have a nice  sweet crunch

Sorrel   (Rumex scutatus) – young and tender leaves have a lemony tang  

Violets (Viola spp.) - edible flowers with slightly sweet & minty taste and slightly tart young leaves

   Watercress (Nasturtium officinale) – leaves have a peppery bite

 

 

 

“The earth is the Lord’s, and everything in it,

the world and all who live in it”

Psalm 24:1