Early spring vegetables refer to the first vegetables that grow after the beginning of spring.
At this time, the weather has just turned from cold to warm, and the growth of vegetables is slow, which contains the energy of a whole winter, and the vegetables absorb the yang energy generated by the earth in early spring.
In fact, the elderly who have rich experience in family life understand that the plants are good in this period, not only the taste is good, not to mention the tender vegetables, but also rich in nutrition, and eating them in spring is more conducive to the dredging and turbidity of the human body.
We have selected three vegetables that are perfect for this season.
1 camellia
Materia Medica" records that "shepherd's cabbage, good for the liver and middle, root, good for stomach and eyes". It is known as one of the most suitable vegetables to eat at the turn of winter and spring.
Because of its mild and sweet taste, it is like licorice in vegetables, and has a wide range of applicability, neither too cold nor too warm. It has the effect of clearing heat and dissolving fire, but it does not cause damage to the body, and at the same time, it can also dispel the cold, which is a treasure dish for those who are on fire in spring.
The only thing to note is not to eat too much during pregnancy.
2 sprouts
People often say that eating sprouts in spring and melons in summer, germ is the source of life of plants, and eating sprouts in spring is to take its endless breath. As the best of many sprouts, bean sprouts are very suitable for both spring and summer.
There are two most common types of sprouts on the market: soybean sprouts and mung sprouts.
Generally speaking, yellow into the spleen, green into the liver, spleen and stomach are not good, there is moisture, you can eat soybean sprouts, can be a good nourishment of the spleen and stomach, and people with liver fire, liver qi stagnation, can eat mung bean sprouts, soothing liver depression, clearing liver fire.
3 leeks
Leeks are the "liver vegetables" in Li Shizhen's mouth, which have excellent therapeutic effects for people with yang deficiency, little blood and weak qi. Men and women, young and old, can use leeks to nourish the body, reconcile qi and blood, and make the body healthier.
On the vegetables of early spring, leeks say that they are the most nourishing, and no vegetable dares to refute them. There is also a saying that 'the first stubble leeks are the most replenishing'.
As a perennial plant, leeks can grow continuously. In winter, due to the cold weather, the nutrients of leeks will flow back to the roots, thus ensuring that they can be fully nourished by the earth's air during wintering. In the spring of the following year, the leeks will grow tender seedlings against the residual snow and be the first to accept the warmth of the weather.
After being warmed by the earth and early spring weather, the leeks have accumulated the energy of the whole winter, and with the vitality of a yang newborn, fresh and fresh, yin and yang, and innovation, and eating is a great supplement!
Spring is the season of recovery of the earth, the revival of all things, and the joy of spring. Although it is not yet the time for flowers to bloom, the air is already filled with the breath of life.
In this beautiful season, you can taste the most suitable ingredients, as if you can hear the sound of vegetables growing in the soil, and feel the gift of nature and the passage of time. Let's feel the beauty of food and enjoy the warmth and joy of spring with nature.