Spring Herbs for Liver and Lymph Support

March has arrived, signaling the earth’s awakening from its winter slumber. The birds are singing, the light is changing, and we are starting to see the first glimpses of spring ephemerals. As beings of the earth, we feel this shift in our bodies. We consider how we too may gently begin waking up and take notice of what needs tending to. In the inherent wisdom of nature, the first plants that come back to life happen to be the very allies to support our bodies as we move into the next season. 

According to Traditional Chinese Medicine, each season is associated with a different organ system. Spring is the season of the liver. Liver tonic herbs are a great way to support our bodies after a season of rest and indulging in comfort foods. In spring, some of the first herbs to pop up are the best allies to support our livers/detox system: dandelion, burdock, violet, and nettles. These plants are deeply nourishing to the body and are safe for daily consumption. They support the liver, help to ensure proper detoxification, and provide essential vitamins and minerals. 

Dandelion is perhaps the most prolific “wild weed” in our spring tonics collection. Universally recognized by its yellow-headed flowers and for its resilience - I’ve witnessed it pop up through cracks in the pavement and along the sidewalks in the city. All parts of the plant can be harvested for therapeutic use. The leaf has an affinity for the kidneys while the root favors the liver, and the flowering top can be used to support both organ systems. The entire plant is very bitter in taste, indicating its ability to stimulate the production of bile and digestive secretions in the liver/gallbladder, and has a diuretic effect. The French call it “pis-en-lit” which translates to “pee the bed.” Dandelion roots are harvested either in the spring as the energy is ascending upwards or the fall as it descends back into the earth. The leaves may be enjoyed as salad greens in early spring but will become more bitter in taste as they continue growing. My favorite way to consume dandelion root is as a tea, paired with burdock.

Burdock is another classic spring bitter, and actually one of the less “bitter” liver herbs. Due to its polysaccharide content, it is surprisingly sweet. Sweet taste indicates the plant has deeply nutritive, building, tonic properties. The polysaccharides contain inulin, a prebiotic fiber that helps establish proper gut microflora. This biennial plant sprouts up with broad slightly curly leaves and by the second year grows huge, and “flowers” with its famous burrs that stick like velcro (and in fact were the inspiration for velcro) to any passersby. The root is traditionally used in Japanese cooking and in tea infusions. Fresh burdock root has the magical ability to turn the water a beautiful teal color. Drunk daily, burdock assists in the liver’s detoxification process, helps balance blood sugar, and is known to support the skin - though traditionally it is the seeds that are used for skin health. Burdock root is traditionally harvested in the fall of its first year of growth. Be careful when harvesting this taproot not to cut off the root before you get to the bottom.

Heart-shaped violet leaves pop up, deep vibrant green and close to the ground, bejeweled with purple or white flowers. Violet is soft, sweet, and gentle in urging us to flow - it has an affinity for the lymphatic system. The lymph is the waste system of the body, and does not move on its own - it relies on us to help it carry its waste to the liver. We can do this through gentle movement, dry brushing, and lymphatic herbs. Violet is one of the most beautiful plant spirits to invite during times of hardship, physical or emotional. Violet is indicated for hard cysts or painful nodules, specifically in the breast. It makes a dreamy addition to any tea blend for keeping the waters of the lymph flowing (I love a cleavers, violet, dandelion trio). This plant is best prepared as a fresh tea or oil infusion. Collecting fresh violet leaves and flowers for a solar infused oil is one of my favorite springtime traditions. Once infused, the oil can be used for whole body lymph massage or on specific areas that need attention.

Stinging nettle is one of the very first plants to pop its sweet head up in the garden each spring. Most people know of its infamous sting. Some interpret this friendly little zap as a way nettle tries to wake us up, especially after a long, perhaps stagnant winter. One old folk tradition used bundled nettle in flagellation ceremonies for pain. The fibers of nettle have traditionally been used as a textile. Taken internally, nettle is perhaps the most deeply nourishing, mineral rich herb. An overnight infusion will draw out more minerals, leaving you with a rather savory tea to sip. Aside from the mineral content, nettle acts as a "natural anti-histamine." When taken daily, it is known to help support those with seasonal allergies. This plant is considered to be drying, which can help those pesky damp mucus membranes. For allergies, I find tincture or capsules is most effective. However, my favorite way to work with any plant is always as a tea. Look out for young nettle this spring. Young nettles do not contain as many of the little stinging trichomes, and after they have been blanched can be added to many culinary recipes, or brewed into a tea. Be sure to wear gloves when harvesting nettle!

Aside from brewing tea infusions and tinctures, here are some of my favorite ways to incorporate spring plants into my daily life:  

Wild Greens Spring Salad

2 cups Spring mix or arugula
1 cup freshly harvested violet leaf and flower

1 cup freshly harvested chickweed

½ cup freshly harvested young dandelion leaves

Goat cheese crumbles to your liking

Salt & pepper

Drizzle of olive oil

Squirt of lemon

Add-in option, come June: Wild strawberries

Young Nettle Pesto

2 cups blanched young nettle leaves

⅓ cup walnuts

2 cloves garlic 

3 tbs grated parmesan cheese

3 tbs olive oil 

1 tsp salt

Juice of half a lemon

To blanch the nettles, use tongs to place fresh plant matter into boiling water for about 60 seconds. Remove from water, place on a clean dishtowel and squeeze out excess liquid. 

Add ingredients to a food processor and blend until smooth

Violet Leaf Juice

4 cups freshly harvested violet leaves

2 cups water

Blend in vitamix and strain out plant matter. 

Dandelion Head Fritters

1 cup freshly harvested dandelion heads

1 cup flour

1 cup milk

1 egg

Whisk flour, milk, and egg together in a bowl. Dip the dandelion heads in the mixture immediately after harvesting (the heads will close up if they aren’t used quickly). Fry in a pan with butter on medium heat until the batter turns golden brown. They are great on the spring green salad, or on their own dipped in your favorite sauce. 

*A note on harvesting plants for consumption: make sure plants are grown away from areas that are sprayed with toxic chemicals or close to homes with lead paint where particles may still be absorbed into the soil where plants are growing 

Other practices to support the liver as we move into spring include castor oil packs on the liver, finding healthy ways to express any anger (in TCM, the liver is the house of anger).