by Sherry Christensen, Temporal Welfare and Self-Reliance Specialist

Like the spring-cleaning of our homes through clearing out the old, decluttering, and bringing in the fresh and the new, we can cleanse, even detoxify, our bodies after long months of  fortifying them with the heaviness of thick stews, hearty meats, and filling breads.  Spring closes the pantry doors of preservation and opens the doors to the sun-filled outdoors.  Whether seeds have been planted in the warming environment of a greenhouse, or directly in the ground outside, whether planted intentionally or unintentionally, they respond to sunlight much the same as we do – springing up all around us with great joy! 

But most of us don’t realize the life-giving properties of many plants and herbs.  In an effort to shrug off the dull weight of my winter diet, I began searching for a refreshing replacement. I found it in the benefits of spring herbs. Before human beings learned to preserve, refrigerate, and extend the life of our food-supply, we grew our own food, and spring was the time to get all good things growing.

Many herbs cleanse and detoxify the body, increasing the health and function of our kidneys and liver. Here are a few:

Dandelions:  I have a daughter-in-law who pays her children 1-cent a-piece for each beheaded dandelion that includes the “greens” with it – a quick and cheap way to de-dandelion your lawn without spraying harmful chemicals on it. If you pick them before the full heads appear, they won’t be as bitter. They are full of nutrients and aid in detoxifying the body.

Mint: Because mint spreads quickly and thickly, mint is best planted in boxes or pots and kept out of your garden where it will take over.  There are over 600 varieties of mint, but peppermint and spearmint are among the most well-known. Just pinch the leaf of the plant and you may be able to detect which mint you have. Mint is commonly used sprinkled in salads or made into a tea or a vinegar.

Stinging Nettle:  Yes, really, stinging nettle is not only edible, but nutritious. Wear thick long-sleeved gloves while picking; it will not sting once it is dried.  Chop up and add to salads or make an infusion (strong tea). It also has anti-inflammatory properties, so it can help you if you suffer from  allergies.

Parsley: Parsley has a mild flavor, so you can chop it up and add it to soups or salads, or make a pesto from it.

Chives:  Its onion-like flavor adds zest to dips, sauces, soups, and salads.

Watercress:  Its peppery flavor also adds a zing to sauces, soups, and salads.

Tarragon:  Its anise (licorice)-like flavor is good with chicken, fish, and potatoes and is used to soothe indigestion.

• For a powerful, nutrient-full salad, add a mix of these herbs to a spinach-kale-mizuna-chard-arugula lettuce mix.

• Did you know that many flowers are edible?  See these books: Wild Edible Plants of Utah  and The Edible Flower OR  go to a plant store and buy a package of edible flower seeds.