WHAT'S IN SEASON: SPRING
Ayurveda has long talked about the relationship between nature and ourselves, and how important it is to live in harmony with its natural rhythms - this is where seasonal eating comes into play.
Midwinter (February) through to Springtime is Kapha season in Ayurveda which means that the elements of Earth and Water are taking over. The qualities of this period are cold and wet (think about the slushy damp weather outside), heavy, sticky, and unctuous which is why we can feel sluggish and uninspired. Spring is the time to slowly counteract these qualities to gradually increase our energy after those long, darker months of hibernation, in preparation for the longer, more productive days of summer. This major transition can trigger seasonal colds, coughs, sinus issues and other allergies such as hay fever which is why Ayurveda teaches us to prepare well and take care of ourselves during this time…
One of the ways to do this is to move away from the heavier meals that have sustained us like winter stews and creamy puddings. Move instead towards lighter meals and fewer sweets whilst increasing your intake of foods that are pungent, bitter, astringent, dry, and light (these include bitter green leafy vegetables such as rocket, chicory, endive, watercress and spring greens, sprouts, radishes, parsley, cabbage, broccoli, purple sprouting broccoli, cauliflower, broccoli and rhubarb and spices such as turmeric, cinnamon, cumin, coriander, cayenne, black pepper, dried ginger, garlic, asafoetida (hing), cloves, fenugreek and mustard seeds) in order to counteract the qualities of the season and bring ourselves into balance.
The months of March, April and May are when everything is starting to re-emerge, sprouting new buds after a long and hard winter. A mixture of frosty mornings and increasing sunshine create produce that may come through slowly initially but as soon as April is here, we start to see an abundance.
There is often so much more in season in the UK than you think or that we are presented with in supermarkets. Eating seasonally is not only better for the environment but the produce you eat is fresher and often tastier too as you’re enjoying it at its best!
Below is a list of UK seasonal fruit and veg options to enjoy in your diet for variety including many that are great for balancing Kapha (isn’t nature clever?). Different dosha types among us need more or less Kapha balancing foods, for example, those with a Kapha disposition or Kapha imbalance should include more, and those who are Vata and Pitta can enjoy but watch out for eating too many of those that you know aggravate your constitution. I have also included a list of recipes from the website and East by West the book for ideas on how to incorporate these seasonal veggies.
Beginning in the month of March here’s what is in season:
VEG
Onions, artichokes, rhubarb, parsnips, spring greens, spring onions, broccoli, leeks, carrots, watercress, purple sprouting broccoli, radishes, beetroot, winter cauliflower
FRUIT
Bramley apples, rhubarb
HERBS & EDIBLE FLOWERS
Chicory
Then in April we have:
VEG
Asparagus, lettuce/ salad leaves, rocket, spinach, samphire, wild nettles, radishes, watercress, broccoli, purple sprouting broccoli, jersey royal new potatoes, spring onions, winter cauliflower
FRUIT
Kumquats and persimmons
HERBS & EDIBLE FLOWERS
Chicory, dill, chives, basil and sorrel
Lastly, in May:
VEG
Asparagus, artichoke, beetroot, broccoli, sweetheart cabbage, carrots, wild garlic, jersey royal potatoes, lettuce, wild nettles, new potatoes, peas, peppers, radishes, rhubarb, rocket, samphire, spinach, spring greens, spring onions and watercress, winter cauliflower
FRUIT
Strawberries
HERBS AND EDIBLE FLOWERS
Dill, elderflower, mint, nasturtium, basil, chervil, chicory, chillies, chives, coriander, oregano, parsley, rosemary, sage, tarragon
SEASONAL SPRING RECIPES:
LEAFY GREENS [CHICORY, LETTUCE, WATERCRESS]
GREEN SHAKSHUKA EGGS WITH BUCKWHEAT GROATS AND CHIMICHURRI CREAM
Warm GREEN SALAD (East by West page 151)