It's February (how did that happen, by the way?), which means that here on the California Central Coast, Spring is extending tender, unsure tendrils into the hibernating earth and psyche. The acacias are heavy with their chartruse, sneeze-inducing blooms; the redbuds are trying on their frilly pink frocks, and the camellia outside the kitchen window is laden with tight, cabbage-like buds and a few pink, waxy rosettes. Yesterday was so lovely and sunny and warm that it was torture to stay indoors while little fluffy clouds danced across a jewel-blue sky. But today, as Mr. Seasonality observed, it is as though winter has taken a huge breath in and is about to blow out. Hard.
Such is the nature of spring. It is the season of change, of growth and potential, of plans laid out and often frustrated. It alternates between cold and hot, winter and spring. In Chinese Medicine, it is the birth of Yang, when vital energy is on the rise and waiting to burst forth in a shower of vibrant leaves. The element of spring is Wood, which is also associated with the color green and the qi of wind. When I lived in Boulder, I remember the springs to be ferociously windy, sometimes knocking over fences and newspaper stands, but here it isn't as windy. At least not physically. Wind is the qi or energy of change, it is the most yang of the climate energies, it induces movement and shakes things up. Which is sometimes a good thing and sometimes not. Likewise, Wind can be a pathogen, and on its blustery heels can be tacked any of the other pathogens. It enters the body quickly, and its symptoms change rapidly and it often leads to many other more unpleasant things. Common colds are an example of a Wind invasion.
One of my brilliant teachers tells us that like is drawn to like, so that if you have an internal state that is out of balance, it is vulnerable to pathologies. An little internal Wind means that you come down with a whopping cold or flu, but before you manifest the symptoms, things are already out of whack. You are simply attracting the pathogen that your internal state mirrors. Wind likes the upper body, so during spring, even though it may be warm out, still cover up your shoulders and neck and head because conditions can change in an instant. Scarves are really good. Get enough sleep, but not too much, and be sure to increase exercise during spring, especially if you can get outside to move around. The governing organ of Wood is the Liver, and the Liver does not like to be sedentary. It likes movement. While it is still cold out, consider doing gentle stretches like yoga on a regular basis (regularity is vital to the Liver) or smooth, non-draining movement forms like Tai Qi or Qi Gong.
I'm not a fan of traditional cleanses myself (I find them to be more draining than replenishing), but a supportive cleanse of whole foods like a congee or kitcheree fast would be appropriate during this time, especially when supplemented by lots and lots of leafy greens. Because no matter what else you may call it, Spring is the time for greens.
Today I wanted something green and light and tasty, and unknowingly, I picked the perfect dish to make in honor of Spring. Each of the ingrediants is the lovely, fresh green of early spring and highly nutritious as well. I'm having a love affair with Meyer lemons, as it is my belief that they are sunshine in fruit form, but if they are not available, normal lemons will do just fine. An interesting note: sour taste goes to the liver, but restrains it, so may make some stagnations worse. However, the aromatic peel of citrus fruit is quite moving, and its aromatic nature is light and fresh and dispels stagnation- particularly good for sluggish digestion and bloating. I think this is particularly true of Meyer lemon peel, which I believe has the added quality of alleviating depression due to qi stagnation, frustration, and repressed emotions. Fennel is also a carminative (digestive, gas dispelling) herb. It's hard to not like the sunny smell of this dish and feel just a little bit better about a cloudy, cold, almost-spring-but-not-quite-there-yet day.
Savoy Cabbage with Meyer Lemon Butter and Tarragon
(Adapted from Deborah Madison)
½ cabbage if large, whole if small
1 leek
1 large bulb fennel
Thinly slice all and cook till tender with a wee bit of butter and a pinch of salt
¼ cup of tarragon, add to chopped lemon zest
1 meyer lemon, with zest finely chopped and juice reserved- cook juice down to 1tblspn and add
1 tblsp butter
mix half of herb/zest blend into cabbage and half into butter, then toss it all together
