One of my favorite ways to cleanse and nourish my body in the springtime is to make a Spring Green Drink with early spring weeds and herbs. These herbs have a good bit of calcium, magnesium, silica, Vit C, iron, Vit E, trace minerals, and other vital nutrients. These weeds are good for gently drying up excess mucous in the system, encouraging sound digestion, gently cleansing the liver and lymph after winter cold and stagnation, and revitalizing the cells in the body.
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. But, you don’t need one. I just use my blender.
First let me introduce you to a few of the lovely plant allies we will be using:
Starting from the top down ~ plantain, chickweed, cleavers, and dandelion. Harvest the above-ground greens of all of these plants. You can experiment and add other weeds such as purple dead nettle, violet leaves, pony’s foot, self-heal, speedwell, and wild geranium. For extra zing, add parsley, cilantro, peppermint, shiso, or basil leaves.
Here’s the recipe:
Loosely fill a blender 1/2 full with green matter (you can add more green matter after your first blend):
70% wild weeds (or you can do 100% wild weeds)
30% parsley, cilantro (and some mint for some *pow*)
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 spoon fulls 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!