(See what I did there?)
Here, in the southeastern United States, the month of May has arrived, spring is fully upon us, and one of the most abundant agricultural commodities available is GREENS. Its inventory includes (though not exclusively!) herbs and lettuces of all kinds, kale, collards, arugala, spinach, chard, and mustard greens as well as spring onions, broccoli, and asparagus. In addition to their cultivated cousins, wilder species such as dandelion and nettle are also producing as though in celebration of winter’s retreat.
For those Farmers’ Markets that are not fully operational year round, these veggie varieties announce the time of their reopening, and locating one in your area is no further than a search engine click away. In the Chattanooga area, you can find one most any day of the week. Eating local means eating in season, and eating in season more often than not means eating according to ayurvedic recommendations.
Doshic ratios relate not only to an individual’s personal constitution but also to the influence of the relevant season, and it is within this context that a person aspires toward harmony. Springtime’s fibrous, cleansing greens can decrease excess kapha which tends to be built up during the previous cold season. Simple, locally sourced salads can diminish cravings and combat allergic reactions so common during this time of year. In general, these bitter, astringent, and pungent rasas, or flavors, purify winter’s residues and balance the body.