Springtime scallions boost vitamin C intake. Scallions contain 10 times more vitamin C than apples and twice as much as citrus fruits. They also contain allicin, a potent antibacterial compound. Tip: Boil 250g garlic and 500g scallion whites (chopped) in 2000ml water. Drink one teacupful three times daily to prevent flu.For those with stomach pain, excessive stomach acid, or indigestion, pound 4 green onion bulbs, mix with 200g brown sugar, and consume daily for several days.
Spring Bacteria Control: Eat Garlic
Garlic possesses potent antibacterial properties. Recent studies reveal it also supports brain health, rich in vitamin B1 that counters the harmful effects of radioactive substances.
Important Notes: Avoid consuming raw garlic on an empty stomach. Individuals with kidney, liver, or bladder conditions should refrain from eating it during treatment. Those with heart disease or chronic constipation should limit intake. Do not consume garlic with honey.
Spring Iron Supplementation: Eat Lettuce
Lettuce contains various vitamins, notably rich in iron.
Important Notes:Lettuce leaves are more nutritious than the stems, containing over 100 times more beta-carotene and 15 times more vitamin C. Never discard them.
Boost Spleen Qi with Chinese Yam
Ideal for spring consumption, Chinese yam nourishes the spleen and strengthens qi, preventing spring liver qi from harming the spleen. It also tonifies the kidneys and enriches essence, enhancing immunity.
Friendly Reminder: Cook rice into porridge, mix in sugar and mashed steamed yam paste. This nourishes the spleen and lungs, strengthens the body, and replenishes kidney essence—ideal for the frail, frequently ill, and middle-aged/elderly. Adding red dates enhances its nourishing effects.
For the frail, eat some red dates
Red dates are sweet and neutral in nature, making them especially suitable for spring consumption.
Tip: Those who are physically weak or have poor appetites can regularly eat rice cooked with red dates. This dish features rice as the base, complemented by red dates, resulting in a vibrant color, refreshing texture, and sweet, moist flavor.
For dizziness and headaches, eat shepherd's purse
Shepherd's purse is a seasonal spring vegetable. Rich in protein and over ten amino acids, it also contains glucose, sucrose, lactose, and other nutrients, making it exceptionally nutritious and sweet-tasting.
In traditional Chinese medicine, shepherd's purse also helps prevent and treat common spring ailments.Thus, enjoying a bowl of shepherd's purse porridge in the spring mornings or evenings is both a delightful treat and a healthy choice.
Friendly reminder: When selecting shepherd's purse, choose plants without flowers for the freshest, most tender flavor. The roots hold the highest medicinal value and should not be removed when preparing therapeutic recipes. Avoid prolonged cooking, as it degrades nutrients and causes discoloration.Finally, avoid adding garlic, ginger, or cooking wine for seasoning, as these may overpower the cress's natural delicate fragrance.
Chinese Chives: The Ultimate Yang-Boosting Herb
Traditional Chinese medicine classifies Chinese chives as sweet and pungent with a warm nature. They promote sweating to expel pathogens, nourish liver yang, and dispel cold by lifting yang energy.Additionally, chives contain natural antibiotics that enhance flavor and possess antibacterial properties.
Friendly reminder: As the saying goes, "Chives are fragrant when eaten in spring, but pungent when eaten in summer." Spring's fluctuating temperatures require nurturing yang energy, and chives' warming nature makes them ideal for supporting the body's yang.
Hypertension and Constipation: Eat Spinach
Spring dietary therapy should prioritize nourishing and protecting the liver. Among numerous vegetables, spinach excels in liver nourishment. A common table staple, spinach is available year-round. However, spring spinach features red roots and green leaves, boasting a smaller, more tender "build" compared to other seasons—its softness is evident with the first bite.
Friendly reminder: Spinach contains oxalic acid, which can bind with calcium to form calcium oxalate crystals, impairing calcium absorption. Therefore, it's best not to consume spinach with calcium-rich foods like beans. Instead, pair it with alkaline foods such as vegetables and fruits. Blanching in boiling water is recommended to prevent stone formation.