Local Spring herbs from an Ayurvedic perspective

Spring is a great time for getting outside and sampling some local plants. There is an abundance of nettles, dandelions, wild garlic and cleavers at this time of year. They are abundant at this time of year for a reason too. Spring is associated with the Kapha dosha and it is a good time to clear out any congestion or heaviness that may have built up over the winter.

Seasonal colds and coughs is our bodies way of trying to clear this congestion before fully emerging into spring. Our local plants can help with this process. The plants listed below mainly have bitter, pungent or astringent tastes and it is these tastes that help to reduce and balance any Kapha stagnation in the body.

Dandelion

Most people will be able to recognise a dandelion plant and unfortunately most will think of them as weeds to be got rid of at all costs. But let’s not be too hasty, let’s take a look at the qualities of dandelion from an Ayurvedic perspective.

Qualities : Light, dry and sharp

Dandelion

Taste: Bitter, sweet

Vipak (post digestive effect): Pungent

Virya (energy): Cooling

Dosha effect: PK – V +

Dhatu (tissue): Nourishes Rasa (plasma), Rakta (blood), Meda (fat) and Asthi (bone)

Due to dandelions bitter and sweet taste it is good for cooling excess heat in the liver and the blood and has a protective effect on the liver too. By helping to purify the blood it can also help with inflammatory skin problems such as acne, rosacea and eczema. By having an affinity with the liver it can also relieve headaches and irritability.

The leaf in particular is a diuretic and can help clear excess fluid from the body so could help with fluid retention, cellulite or urinary tract infections. On a subtle level dandelion helps with emotional stagnation and suppression. The pungent and bitter qualities help to stimulate digestion and to remove any build up of ama (toxins). It also contains vitamins A, C and B and minerals such as potassium, zinc, iron and calcium.

The leaves can be chopped up in salads.

Wild Garlic

Instantly recognisable by its garlic scent and may grow abundantly in woodlands during the spring. Interestingly the latin name, Allium Ursinum (Ursa meaning Bear), comes from folk legends that say that bears would eat wild garlic to clear toxins from the body after hibernation.

Wild Garlic

Qualities: oily, heavy, penetrating, hot, flowing

Taste: all except sour although mainly pungent

Vipak: Pungent

Virya: heating

Dosha: VK – P +

Dhatus: nourishing to all 7 dhatus

Due to the pungency of wild garlic it is good for increasing the digestive fire (agni) and clearing ama from the digestive system, the pungency may help to clear congestion in the lungs and help with breathing problems. Due to its heavy and oily nature it may be useful for constipation and for helping with Kledaka Kapha in the stomach for softening and moistening food.

As with cultivated garlic it has anti microbial and anti fungal properties and may help to normalise gut flora. It contains vitamins C, A and B with minerals iron, magnesium and selenium.

It can be added to homemade pesto or salad dressings.

Nettles

Another easily recognisable plant with a sting in it’s tail!

Nettles

Qualities: light, dry, sharp, penetrating

Taste: Bitter, sweet, astringent, salty

Vipak: pungent

Virya: cooling

Doshas: KP – V +

Dhatu: Rasa (plasma), Rakta (blood) and Majja (bone marrow)

The astringent, sweet and bitter taste is good for cooling and purifying the blood so may help with skin problems and reducing fevers. The pungent post digestive effect also helps with clearing toxins from the digestive system and the kidneys since it is also a diuretic.

Nettle has also been known to be an anti-histamine perhaps due to the cooling and clearing effect on the blood and the tissues. The nettle seeds are thought to be good for the adrenal glands.

Nettles contain vitamins A,B,C,E and K and minerals Potassium, calcium, magnesium and silica.

I like to consume nettles as a tea or to blitz up into a soup.

Cleavers

Cleavers are recognisable as being sticky, they tend to catch on your clothes as you brush past them. They smell and taste of ‘green’.

Qualities: light, dry

Taste: Astringent, bitter, sweet

Vipak: Pungent

Virya: cooling

Dosha: PK – V +

Dhatu: Rasa (plasma), Rakta (blood) and meda (fat)

The astringent, bitter and sweet taste makes them very good for clearing excess heat particularly from the blood so will also be good for skin problems. Cleavers are also diuretic and clears stagnation from the lymphatic system. Taken as a cold water infusion it has more of a diuretic effect but taken as a hot infusion it has more of a diaphoretic effect so induces sweating if there is a fever.

I hope you have found this article helpful and you enjoy looking at these local spring herbs in a different way. By using local plants it can be more economical and ethical as we are using what is on our doorstep so we have more of an affinity with them.

I usually find that less is more when using these plants as fresh wild plants can be potent. As always be certain of what you may pick and make sure it has not been sprayed or used as a dog toilet.

Happy spring cleansing!