Detoxification

Alternative names: Anethum graveolens, Anethi Herba, Madhura, Sotapa

     Spring is a wonderful time. In some countries people anxiously wait for the snow to melt so they can go out looking for fresh leaves in the woods. Wild garlic, dandelion, stinging nettle and other precious leaves will be picked up and made into delicious salads, omelets and soups or turned into fresh delicious smoothies. One of this much appreciated plants is the stinging nettle. As soon as the sun is up and the mud is almost dry, friends and families will go out together to pick up the new, young, juicy leaves of the stinging nettle.

     Wild garlic (Allium ursinum) is a small, green plant with little white flowers that can be found especially in the dense woods of Eastern Europe and the Caucasus. People tried with little or no success to acclimate and cultivate the wild garlic. Both humans and bears are picking it up in early spring and eating it with pleasure. It can add flavor to many salads, be turned into a delicious pesto or used as a medicinal remedy.

     Dandelion can be found everywhere. Well, not in the parking lot at the supermarket, but it grows practically in every single sunny corner in the countryside. The small leaves can be picked up in early spring when they are fresh and not very bitter and turned into a delicious and extremely healthy salad. I know that not many people have ever had the opportunity or the disposition to eat a dandelion salad but it is definitely worth trying. Your liver will most definitely thank you.