Spring into Greens!

Spring into Greens!

Tapp Francke by Tapp Francke

Spring into Greens!

April 29, 2021

Spring is the time of awakening and renewal. Cherry blossoms are blooming, daffodils are sporting their cheerful yellow heads and the first crop of spring greens are being harvested. Spring greens have a special character. They are tender, crisp and lively and oh, so welcome, after the deeper, denser flavors of winter vegetables.

Below are three of the season’s best offerings.

Arugula

Also known as Roquette, this peppery green is just what the doctor ordered! Rich in vitamins C, A, K and folate this phytonutrient-rich brassica clocks in at just 25 calories per cup! Though slightly bitter in taste, this green makes a wonderful salad green when balanced with a light, slightly sweeter salad dressing like the Everyday Salad Dressing posted last month. Arugula also makes a great green for an early spring pesto!

Sorrel

Though lesser known, this green packs a nutritional and flavorful punch. From the same family that brings us rhubarb and buckwheat, Sorrel, also known as Rau, often is found growing in the wild. Sorrel, which is translated from French as “sour," has a strong lemony “tang” to it. This green is delicious combined with a mix of spring greens in a salad, but is best known for being cooked into a soup. Recipes vary from French-style pureed soups to Polish-style ones that pair the tangy green with potatoes and chicken.

Dandelion Greens

These bitter greens are a highly underestimated vegetable. Often thought of as a weed, dandelion greens get a gold star in the nutrition category. Like their cousin, Arugula, these bitter greens are rich in vitamins C, A, K and folate. What makes these greens stand out is that they are low in oxalic acid, which makes it easier to absorb the calcium available in the leaves. These wonder-greens have been used to aid in liver detoxification and are a natural diuretic if you’re looking to get rid of some of that winter bloat. They are best used with a mix of greens in a salad or sautéed with garlic and salt for a digestion-revving side dish. Personally, I love mine sautéed with a poached egg on top for a nutritious way to start the day.

These wonderful spring greens are available at farm stands and local farmer’s markets. Check them out and don’t be afraid to try one you have never seen before. You might be discovering your new favorite green!

Spring greens grow close to the ground so be sure to rinse them well before eating. Nothing will spoil a spring salad more than a mouthful of sand.



Share this post:



Tips to Keep Your Gut Happy Through the Holidays
Tips to Keep Your Gut Happy Through the Holidays

by Jeffrey Morrison November 18, 2022

The holidays are finally here! Dr. Morrison suggests proactively taking care of your gut health during this time, so you can feel your best throughout the celebrations! Here are Dr. Morrison’s tips to help you stay on track with your healthy lifestyle during the holiday season and into the new year!

Continue Reading →

Stock Up for Cold & Flu Season — Don’t Wait Until You’re Sick
Stock Up for Cold & Flu Season — Don’t Wait Until You’re Sick

by Jeffrey Morrison November 03, 2022

Cold and flu season is here! Don’t wait to stock up on the powerful supplements Dr. Morrison suggests we should all have in our medicine cabinet. Check out the full article to find out what to have on-hand to ​​take at the first signs of sickness.

Continue Reading →

Top 3 Immune Defenders for you this Fall
Top 3 Immune Defenders for you this Fall

by Jeffrey Morrison October 06, 2022

It’s that time of year again — there’s a chill in the air, the kids are heading back to school, and professionals are heading back to the office. You’re probably experiencing an increased risk of exposure to infections that could make you sick.

Continue Reading →

Optimize Your Gut Microbiome
Optimize Your Gut Microbiome

by Jeffrey Morrison August 26, 2022

Continue Reading →