One of my favorite ways to gently cleanse and nourish the body in the springtime is to make a Spring Green Drink with early spring weeds and herbs. These weeds are good for gently drying up excess mucous in the system, encouraging sound digestion, cooling the liver, calming inflammation in the digestive tract, gently cleansing the liver and lymph after winter cold and stagnation, and revitalizing the cells in the body.
These herbs have a good bit of calcium, magnesium, silica, Vit C, iron, Vit E, Vit A, trace minerals, and other vital nutrients. In the recipe, we will use fresh plant material that you harvest. Of course, you would get more nutrition from the plants if the leaves were dried. When plants dry, their cell walls break down making the nutrients more available to you. However, this recipe has more to do with the vital energy of the plants, plant energetics, and the cooling and soothing nature of the plants. Further, the heat generated by the blade of the blender will help break down the plant cell walls.
Many of these weeds/herbs are found in most yards and gardens. Try to harvest your plants from a chemical-free area, away from the road or house foundation.
If you have a juicer, then you can more masterfully proceed (smile). But, you don’t need one. I just use my blender and a good mesh strainer.
First let me introduce you to a few of the lovely plant allies we will be using: plantain (Plantago major or lanceolata), chickweed (Stellaria media), cleavers (Galium aparine), a relative of gotu kola (Centella erecta), wild geranium (Geranium dissectum), common violet (Viola sororia), ground ivy (Glechoma hederacea), and dandelion (Taraxacum officinale). I have listed the Latin name of each so that you can positively identify them.
Harvest the above-ground greens of all of these plants in whatever proportion you wish. I suggest a larger portion of chickweed and plantain as they are pretty neutral in flavor. For extra zing, add parsley, cilantro, peppermint, or basil leaves. My favorite is to add a little peppermint, as it is so energizing and refreshing.
Here’s the recipe (see pictures below):
Loosely fill a blender 1/2 full with the green material you harvested (you can add more green material after your first blend):
80% wild weeds (or you can do 100% wild weeds)
20% parsley, cilantro, basil, and/or mint
Cut a couple one-inch chunks of ginger into the blender
Add the juice of 1 to 1/2 lemon,
a pinch of sea salt
and 1-2 heaping spoonfuls of honey (or you can opt out of honey)
Cover the green material with spring or purified water. Blend well. Add more green material and blend again. Puree until everything is blended well and the solution has turned vibrant green. Strain out the plant material with a mesh strainer, drink and enjoy!