After a winter of dining on cured meats, dried apples and stored roots such as potatoes, turnips and beets, pioneers in the north observed the startling effects of the first spring greens. The purgative nature of these wild and cultivated crops left people feeling cleansed and refreshed. Healers combined herbs such as sorrel, spinach, dandelion, chickweed and many other regional greens into tonics. These tonics were bottled up in the spring to be used throughout the year when a family member developed a stagnant digestive system.

We now live in an era where fresh, organic greens are available year round. Still, what a delight it is when the sorrel and spinach make an appearance under the melting snow! This is the time of year when markets display bunches of dandelion, asparagus, baby spinach as well as greens from many cultures such as mizuna or epazote. People from all over the world have perfected recipes that bring out the best in spring greens. Use them in Fettuccini Alfredo, Spring Rolls, Soups or Vegetable Pancakes.

These dark, leafy greens are so healthy, that you can't eat too much of them! They are naturally high in iron and vitamins. U.S Department of Agriculture researchers have discovered a link between low vitamin K intake and bone mineral density. Vitamin K is found in green leafy vegetables, and it helps certain proteins bind calcium for proper bone mineralization. The study's findings suggest that a healthy diet containing adequate vitamin K may help to assure proper bone density and protect against osteoporosis and hip fractures. Greens are also high in dietary fiber, so enjoy experimenting with fresh, organic spring greens!