Spring tonics are some of the first plants that come up in the spring. When they emerge they have the highest vitamin, mineral, and antioxidant profile of their growth cycle. Using these herbs is beneficial to transitioning to a more active season, after a long winter with less activity. Or right now during social distancing when we may not be as active as usual.
Spring tonics don’t just offer our bodies more nutrition; they also give us more energy, remove sluggishness, and support our organs of elimination. Spring tonics are naturally bitter or “green” tasting and support liver, gall bladder, kidneys, or lymph flow. This helps with detoxification and supports our immune system. Spring tonics also soothe skin issues, brain fog, and improve sleep.
Spring tonic herbs are very versatile. While traditionally spring tonic herbs were used in tea or as syrup, they can be used in a wide variety of ways. They can even be a part of your regular seasonal meals in dips, pates, pestos, salads, soups and more.
I created a concise ebook to help you get the most out of a few very common spring tonic plants like dandelions, stinging nettle, and raspberry leaves, to name a few. You’ll find these plants in back yards, along walking paths, and beside creeks all over the world.
In this concise ebook I teach you how to use these plants in spring tonic recipes to improve your wellness, energize your body, get rid of sluggish digestion, while nourishing your bones, nerves, and heart.
You’ll also learn when NOT to use these spring tonic herbs and how to avoid a few pitfalls that are common to new foragers.
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