As the season changes from the cold, dark days of winter to the windy, lighter, rainy days of spring and summer it is a reminder to us that, as part of nature, our bodies go through similar changes at this time of year.
In TCM, Spring is seen as a time of new beginnings. It is the time of year, according to the Inner Classic, to “rise early with the sun” and take “brisk walks”. These are yang activities, reflecting the ascending and active nature of spring. The appetite for food decreases and the body naturally cleanses itself of food residues, excessive desire and emotions of dissatisfaction, impatience and anger. Things are seen in new ways.
The spring diet should be the lightest of the year and contain foods which emphasize the yang: young plants, fresh greens, and sprouts. Salty foods such as soy sauce, miso and sodium rich meats are best limited during springtime.
The pungent cooking herbs such as basil, fennel, marjoram, rosemary, caraway, dill, and bay leaf are desirable at this time. Young beets, carrots, and other sweet starchy vegetables provide a refreshing sweet flavor. Food preparation becomes simpler in the spring and summer as raw and sprouted foods can be emphasized. Raw foods are thought to bring about renewal, however, a total raw food diet is not recommended for everyone. In the spring and summer, food is best cooked for a shorter time but at higher temperatures; in this way the food is not as thoroughly cooked, especially the inner part. When cooking with water, light steaming or minimal simmering is ideal.
Spring, governed by the element of wood, relates to the liver. Too many fats, chemicals, intoxicants and denatured foods all disrupt the hundreds of intricate biochemical processes of the liver. In TCM, the liver is responsible for establishing a smooth and soothing flow of energy through the whole person, in both body and mind. When the liver is harmonious, there is never stress or tension.
Take time this season to cultivate and connect with your true nature. Give attention to self-awareness, self-expression and nurturing and cleansing your ‘winter’ body through a revitalizing spring diet.


Reference: Pitchford, P. (1993). Healing with whole foods: oriental traditions
and modern nutrition. Berkeley, CA: North Atlantic Books.


Tanya Kuss-Stelmaschuk R.Ac. is a graduate of the 5 year doctor of TCM program from the ACOS in Nelson BC and has been a registered acupuncturist with the CTCMA since 2004. Silver Phoenix Acupuncture and TCM is located in Heriot Bay.