March 2, 2012 @ 10:00 AM

 Just used up the last of my winter tonic and will make my big batch of Spring Tonic this afternoon. I always start seasonal tonics about 2-3 weeks before the calendar date, because our bodies don't recognize man made dates. Rather, we respond to what the natural world is doing and around here--even though it has been snowy the last week, my crocuses, daffodils, spring greens are all popping up and different birds have come along, so I know my liver wants some attention too. We feel spring coming in our moods--anxious, a bit snippity...and physically, with extra tiredness, sluggishness, indigestion, change in sleep needs. Supporting the liver with a tasty daily tonic is the way to go--along with slowly adjusting eating habits as well. I'm still good for soups and stews, but I am backing off heavy casseroles and root veggies in favor of lighter fare like bigger salads made with fresh greens. As the days progress and more nutritious weeds present themselves , I'll add them to my tonic and salads (chickweed, cleavers, violet leaves...)

Armed with my tonic, I have the energy to tackle the rest of my spring cleaning!