It's spring time in the Rockies, which means 70 degrees in the city, raging blizzards in the mountains, and wind every afternoon. It also means it's the last round of illnesses floating around to catch the ill prepared victim... (This week it's Me and Mr. Crafty.)
So, I did what any good hedgewitch would - I went to the garden! Firstly, because it needs doing. It's tradition in our family to plant peas and radishes on St. Paddy's Day, but with the climate shifting I'm trying a week early this year. Thus, the beds must be turned!
Secondly, to get some dandelions for eating. Gardener's reward.
And so, my March harvest for soup included Dandelion greens and root, carrots (even a little sprig of greens!), leek, chives, and sage. Not pictured are the two non-homegrown ingredients - chicken and ginger root. A nice balance of nutrition, fuel for the body, and herbs to stimulate the immune system. Other good herbs that might be overwintering nicely include thyme, garlic, hyssop, oregano, yarrow, and lemon balm.
There you go, fresh foods for natural healing! It should be pointed out that our ancestors did not, as one might expect, struggle for food the most during the cold of winter. It would be the early spring that was toughest, when the stores were depleted but most crops were not yet thriving. Thus, very early wild foods like Dandelion, Arugula, Asparagus, and the like would be important forage in the spring!
It may be no instant cure, but I certainly feel better after a day in the sunshine and a nice bowl of hot soup! What's your favorite spring food?