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Tuesday, March 15, 2011

Spring Tonics Dandelions Greens Nettles

Spring Tonics Dandelions Greens Nettles

Spring Tonics



A Spring Tonic, using the early greens of spring, may be just the thing you need to get through this month!

While the vernal equinox may mark the moment of spring, the appearance of the first greens makes it real. The early settlers were firm believers in the tonic effects of eating spring greens: they were said to stimulate the digestion, purify the blood, cure scurvy and ague, combat rheumatism, and repel kidney stones.

Let's face it—anything fresh and green no doubt tasted great after a wearisome winter of salt pork and dried beans.
Dandelions Tonic

Dandelions were so valued that they were cultivated in gardens.

Try using the tender young leaves in salads, either fresh or blanched, as the French and Dutch settlers favored.

Or, use the leaves as one would spinach or make them into soup. (Those who boiled dandelion greens in water often made a point of drinking the "pot likker" or cooking water, which was, in fact, loaded with water-soluble vitamins.)


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