Spring is the season associated with the Liver and the season of growth. To align with the energy of this season, we can select foods that facilitate the flow of Qi. Vegetables and plants with an acrid flavor are particularly suitable in this regard. The acrid flavor is known for its dispersing and moving properties; therefore, a moderate amount of acrid foods can help us promote Qi movement and alleviate stagnation. This stagnation may be related to emotional issues, such as difficulties in letting go, or it may be physical, such as that caused by indigestion.

There are many foods with acrid flavors, including ginger, peppercorn, garlic, and onion. However, moderation is key. To promote the flow of Qi, only a small amount is necessary to maintain its lightness.

Here, I would like to mention a pungent herb that emerges from the ground: wild chives. This is the perfect season to harvest and incorporate chives into your cooking if you have the opportunity. In addition to their sharp flavor, chives possess warming properties that can nourish our Yang energy. Spring often brings alternating periods of cold and warmth. Supporting Yang energy can help us dispel cold and dampness, allowing us to move more freely. So, consider adding some chives to your omelets and stir-fries.