3 Edible Spring Greens
Finally, I can say I’m cured and the spring is here too! Finally, spring greens are coming out and we can make green smoothies, juices, and elixirs to get back on track. I’m low on iron as every spring and spring greens are essential for me to feel energized and healthy.
Do you feel tired all the time? Check if you aren’t low on iron.
Wild spring plants that are edible and comes out first:
- Dandelion (Taraxacum officinale)
- Ground Elder (Aegopodium podagraria)
- Stinging Nettle (Utrica dioica)
Dandelion – High in vitamin A as an antioxidant carotenoid, which is particularly good for the skin, and vision. High in fiber, which helps your body shed waste. These greens also contain vitamins C and B6, thiamin, riboflavin, calcium, iron (crucial for generating red blood cells), potassium (to help regulate heart rate and blood pressure), and manganese.
Ground Elder – Mainly high in vitamin C. These greens also contain iron, copper, and titanium.
Stinging Nettle – High in vitamin K. Vitamin K is a fat-soluble vitamin that is most well known for the important role it plays in blood clotting. However, vitamin K is also absolutely essential to building strong bones, preventing heart disease.
My favorite is stinging nettle I use it in the soups, smoothies, and stews. I love stinging nettle soup and I hope to make one in a few day time to share the recipe. Ground Elder is used as a spinach and dandelion mainly in salads.