At the end of winter here in California, the countryside is covered with fresh, medicinal herbs like cleavers, chickweed, dandelion, nettles and an array of other edible spring greens—a gift from our rainy & snowy winters and a symbol of transition into spring. It’s no coincidence that these health-supporting herbs are a part of spring’s bounty, as our bodies are meant to be nourished in harmony with the Earth’s seasons.

Known as “the season of renewal,” spring is the perfect time to support our liver, kidneys, and lymphatic systems, as according to various herbal modalities these systems tend to have less flow and more stagnation over the winter season. While spring feels full of opportunity in growth, it can also be curtailed by seasonal stressors brought on by the verdant awakening of plant life. When crafting any herbal and self-care protocol, it’s important to keep in mind the season’s elements and their effect on your body.

For example, bitter foods naturally stimulate digestion, and these are foods and herbs that are great to consume in spring. They help to get things moving again and wake up digestion after a long winter of eating hearty soups and stews.