Spring time for many is a welcome arrival. Technically we are a week away from the official start of spring but already we see signs everywhere: daffodils, blossom and tree buds are beginning to pop.

For ourselves, spring is a time to start adventuring outside, to slowly come out of the winter hibernation and embrace the new start to the year. For me the spring really feels like a new beginning.

I have started to see cleavers (Galium aparine) sprouting from the undergrowth’s where I walk my dogs, soon it’ll be nettles (Urtica dioica). Nature always provides us with what we need in every season. I love that innate wisdom. Spring is a time to focus on our detoxification organs: liver, lymph and bowel. Supporting these organs is quite easy if you choose to eat what is naturally plentiful around us.

I have already mentioned nettle and cleavers, but there is artichoke, purple sprouting broccoli, cucumber, wild garlic, asparagus, radishes, watercress, spring greens and spring onions. You’ll notice these are mostly green vegetables with high water content which include a wide range of vitamins, minerals, phytochemicals, chlorophyll, antioxidants and fibre which can help support our bodies natural elimination routes. Moving away from the winter and more rich foods to the lighter more hydrating foods. I love this transition.

The sun, when it is out, is starting to feel warmer on our skin and the days are getting longer. This is a time to harness the energy given to us and embrace what we can, it is an abundant and exciting time.

Written by Rosie Rayner, ND