Loaris la ferme en permaculture

The benefits of eating in season in the spring

Posted by Armand Heitz on

We all know that eating seasonal and local products calls for common sense to preserve the planet and reconnect with the natural cycle of plants. Beyond these environmental considerations, in antiquity the Chinese had already understood that eating a live, local and seasonal food was more energy-laden and with nutritional benefits than a food that would have traveled or that would have been produced without follow their natural rhythm.

At Loaris, we champion this idea of ​​“eating alive”. We observe nature, we experiment, we grope in this search for the living rather than imposing ourselves on nature and having it be there only to meet our needs.

persil plat plante printemps manger de saison

Reconnecting our diet with the seasons is good for the planet and also for our organs and their functioning throughout the year. Traditional Chinese Medicine (TCM) associates each season with an organ to naturally balance Yin and Yang. In spring, the organ to favor is the liver.

Spring - which starts at the beginning of February until the end of April in the TCM calendar - is the season when nature wakes up, vegetation grows and light is more important. We want to move, go out, do new things and get rid of our winter cocoon. The sap rises and it buds on all sides!
Traditionally, this period is associated with fasting among our ancestors and well beyond Judeo-Christian considerations or “detox” tendencies at the end of winter, spring is the ideal season to ensure the proper functioning of our liver .

All of this makes sense because in the garden there are fewer vegetables and fruits and they are the ones that contain most of the molecules - vitamins, minerals, trace elements - that promote the proper functioning of the organism.

Navet légume de printemps manger de saison

On the menu this spring, there will therefore be cabbage, leeks, turnips, radishes, sorrel, wild garlic and even dandelions. Note that in the Chinese symbolism of colors, green softens the liver and white stimulates the lungs. Winter simmered dishes give way to “warm” cooking methods such as wok, steam or stew. Wild garlic pesto, leek tart spiced up with cumin, velouté with radish tops, stuffed cabbage... let nature inspire you.

Now you are ready to welcome spring on the right foot. There is just one thing that, we Burgundians, have integrated very well into our traditional medicine, and that is wine - of course with balance!

Marie-Pierre Dardouillet / Cepages Communication Agency

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