Spring fever is most definitely upon us as I get busy in the garden, the cats lounge in sunbeams and all of nature seems to be rejoicing. Today I noticed a squirrel prancing around for what looked like the simple joy of being and a friend sent me a link to this video showing the cows on one farm celebrating their release from their winter housing.
Now the weather is warming and we are surrounded by fresh green plants again it’s a good time to start gently cleansing the body of the accumulations of winter with delicious spring treats. When temperatures rise, the mucus in our bodies thins and begins to move and can result in runny noses and phlegm. Whilst an excessive attitude to ‘detoxification’ can be detrimental, spring is a natural time to work with plants in assisting the body to release and let go. Last week I had a dream that I was sat in a cafe with friends eating cake and chatting. Within dream-time, hours passed and I kept on eating more and more cake until the glands on my neck started to visibly swell. Upon waking I thought that my body was perhaps trying to tell me that it was time to indulge in some good lymphatic tonics and have a little break from the various cakes that have indeed found their way onto my plate in recent weeks!
At this time of year we have two great lymphatic remedies freely available in this part of the world with our lovely spring cleavers and sweet violets. I wrote about cleavers and their relationship with the lymphatic system here if you would like to read more about it. I have been incorporating them into my daily routine in three ways over the last fortnight or so; in juice, as a succus and as a cold infusion.
A large handful of fresh cleavers is delicious in a juice with apple, cucumber and perhaps a little lemon on a warm day, or ginger when the mornings are still crisp and cool. Cleavers succus is made by juicing several large handfuls of fresh cleavers and mixing with equal quantities of runny honey to make a syrupy liquid that will keep in the fridge for a month or two. I have been taking a couple of tablespoons a day when the urge takes me and though it closely resembles murky dark pond water in appearance, in taste it is fresh, sweet, green and totally divine! (If you like pond water that is.)
Cleavers cold infusion
Cleavers cold infusion is the simplest way of taking them as it requires no extra equipment such as juicers or blenders. All you do if place a couple of handfuls of freshly picked cleavers in a jug, cover with cool water and leave to infuse overnight. In the morning you will have a delicately flavoured liquid that will gently cleanse your body and help the lymphatic system to move and clear out the stagnation of winter.
Violets are also easy to add into our every day diet as long as you have a plentiful supply growing nearby. Great ways to take them include a few leaves and flowers added into salad or as a fresh tea with other spring greens such as cleavers and young hawthorn leaves. You can also snack on a few flowers when out walking. Taking one on your tongue and holding it there as the flavour infuses your senses is one of the truest delights in wild cuisine. Just eating a few flowers and leaves will have a beneficial effect on the lymphatics, you don’t need many. For more violet inspired ideas see this post from last year.
While we are on the subject of spring plants I just wanted to share a little story with you about an encounter I had last weekend. Whilst walking down Brixton Hill in London I noticed this old Sweet Chestnut tree.
An ecosystem in the city
I felt drawn to take a closer look and wondered over to it. Beneath its trunk were growing great clumps of cleavers and dandelions with young yarrow leaves interspersed with the grass nearby.
Cleavers beneath the Sweet Chestnut
The tree itself had a few little shoots with the characteristic sticky chestnut buds willing it to life and the trunk was covered in our local ganoderma, the artist’s bracket or ganoderma applanatum.
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As I wandered around, marvelling at all the beauty and medicines available in and around this one tree and snapping these few shots with my phone, I became aware of a lad standing nearby watching. After a short while he addressed me, “Excuse me lady, what are you doing with your phone and that tree?” After a moment of lamenting the fact that I am now clearly old enough to be addressed as ‘lady’ by the youth of today, I invited him over and proceeded to tell him about all the plants and what they are good for. He seemed really interested and curious and we had a lovely little interaction. As I turned to leave he said, ‘this is cool, it’s like bush tucker land.’ Yes indeed, I thought, even in the midst of Brixton the wild is marginalised yet somehow still thriving. Afterwards I reflected on how, when you are involved in the thing you love, people are drawn to see what you are doing and you can share in each other’s curiosity and inspiration. It’s perhaps not always necessary to go out preaching the importance of valuing biodiversity, wild plants and natural health, for when you do what you do for the simple joy of doing it, the rest happens all by itself.
Some great useful info there. Well done on getting the younger generation interested too. That may have been the beginning of a change in consciousness for that person.
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I hope so, at least that it opening his eyes a little to the wonder that is all around us!
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You’ve got me full of inspiration and excitement for the lovely cleavers and violets. As we’ve had such a warm March this year, everything is about a month ahead of schedule, so I won’t have to wait too long to go and find the first tender cleaver shoots and those delicate little violets. I just love your story at the end too (I too have been called “Lady” – or even the dreaded “mam” – very disconcerting!) – but isn’t it true that when you are truly passionate about something, people notice that and respond to it w/o you even having to try. What wonderful seeds you have planted in the you lads mind 🙂
Violet kisses to you,
D
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I forget that you have a longer winter than us, you must be ready for spring about now! I’ll look forward to reading your adventures in the kitchen with the fresh spring greens.
I remember the first time I lived in Mexico and everyone called me senorita, then when I went back a few years later, some people called me senora and it came as such a shock! So funny, I think in our minds we’ll always be kids even if the rest of the world assumes we are grown ups!!
Violet scented love to you too my sweet.
xxxxx
P.S. Did you know the French make violet scones! That sounds like something for the Teacup Chronicles to me… 😉
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Oh those cows are so happy! I adored that video, Lucinda! Thank you so much for sharing it, and making me smile so hugely this morning:) xox I believe you are spot on about what your subconscious was telling you with that cake dream. I enjoy reviewing the cleaver article and had forgotten about that wonderful cleaver drawing! I still am over the moon about it:) All the elements are just right in it and your rendering is so dreamy xoxox Cleavers is on my list of wild forages to gather this weekend in the woods. I am almost out of cleavers vinegar I made last year which I use frequently:) I am so into cold infusions you made me remember the cleaver taste and I might have to go get some today, with Dylan, rather that waiting for the weekend:) So enjoyed your pictures and description of the lovely sweet chestnut tree. You are so right! When we are enthusiastic in our own pursuits of admiring and learning from nature for the pure joy of it, others are drawn to our light! Such a sweet and beautiful thing the young man approached you and was so receptive. How lovely for you and him!! Dylan, Ariana and I picked a nice basket of violets yesterday and we have it infusing to make jelly with. Rereading your violet post was inspiring! big hugs and much love, Leslie xoxo
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The cows are so cool aren’t they! It just highlights once again how wrong it is to keep them in intensive farming conditions.
Enjoy your cleavers harvest, the vinegar is great isn’t it, so yummy and fresh. I am planning to make it with my herb group tomorrow.
I love to hear about your herbal adventures with your grandchildren, how lucky they are to have you.
Lots of love and spring beauty to you xxxx
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Two springs ago I was in a patch of violets picking leaves and flowers, when a young girl and her mother wandered over and asked what I was doing. The young girl stayed with me for quite a while, asking questions and nibbling on the violets. It was quite a nice moment.
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Hi Amber,
That’s lovely, I often think these spontaneous interactions are the most fulfilling because they just happen at the right time with no effort involved. I’m sure the young girl will remember her meeting with you for years to come.
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For some reason cleavers seem to hide from me in my daily life. I never see them on my daily walks, but sometimes on group plant walks in locations I don’t usually go there they will be. So perhaps i should start looking more actively for them. 🙂
Michael
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That’s interesting. Maybe you don’t need them right now, I’m sure they will attach themselves to you (both literally and metaphorically) when you do! 🙂
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Initially I was annoyed to find the new young rhubarb in my greenhouse was almost chocked by sticky weeds;but thanks to your article, I now know this to be an edible herb – cleavers. I had to pick off some tiny mites, but now have a bunch soaking, ready (hopefully) to improve my inflammatory condition tomorrow. Thank you for the knowledge.
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Great! Hope you enjoy it and find it helpful. It has a lovely fresh, green taste.
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What a brilliant young person – you warm my heart and make me smile – a little tip in return sometimes if we have wandered long & have wilted foragings – a bowl of lovely cold water emerse greens – and place a lump of washed coal in the bowl with greens and they revive. We always have a knob of coal on the window ledge in our house for this reason – randish- alsorts – try xxxxxx
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That’s a great tip, thank you I’ll give it a go. 🙂
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