How to detox with spring plants rooted in Japan

Spring represents a time of sprouting, and we can witness growth and transformation in many ways. Metabolism also starts to become more active in this transformational season. To ensure the internal system functions sufficiently, it’s important to first flush out substances that have accumulated during winter. According to ancient Chinese medicine, detoxification in the liver is most active in spring. Therefore, understanding how to care for this organ is key to optimal function.

In this column, I’ll introduce some natural sources available in spring that hold a special place in the lives of the Japanese.

Add Spring Vegetables Proactively

Spring vegetables are powerful and effective in nurturing your internal ecosystem and offering health benefits. Consider two examples recommended for incorporation into your meals.

Canola flower

This vegetable, packed with plant alkaloids known for their bitter flavor, can enhance detoxification. While the idea of consuming this plant as a vegetable may be surprising, it is commonly found in Japanese grocery stores, especially in spring. Canola flower in broth is simple but flavorful; the bitterness becomes mild, and the vegetable even tastes sweet when cooked. Please try it when you visit Japan.

Recipe example: Boiled canola flower

1. Cut canola flowers to the desired size.
2. Add one teaspoon of salt to boiling water, add the canola flower stems, and cook for a minute.
3. Add the flower parts and cook for an additional 30 seconds.
4. Reserve the cooking water.
5. Drain the canola flowers and cool them under cold water.
6. Squeeze out the excess water and place them in a bowl.
7. Once the cooking water cools, add it, along with the soy sauce and sweet sake, to the bowl. Loosen the canola flowers.
8. Serve on a small plate.

Spring cabbage

Spring cabbage is another fantastic vegetable for supporting liver function. It not only boosts liver performance but also promotes stomach health. Unlike its winter counterpart, which is denser and less watery, spring cabbage is richer in water content and covered with soft leaves. Explore its taste with minimal ingredients.

Recipe example: Spring cabbage with salted rice malt

1. Tear the cabbage leaves by hand.
2. Combine them in a bowl with salted rice malt, sesame oil, and lemon juice; mix well. Let sit for a few minutes until the leaves soften.
3. Add salted seaweed and combine.

Embrace mugwort in your daily life

Mugwort, or Yomogi in Japan, is widely recognized as a medicinal herb and has been used for health and well-being for centuries. This sage-colored plant, easily found along roadsides in spring, offers significant health benefits that should not be overlooked. It supports the healthy functioning of organs and aids in the elimination of toxins from the body.

The use of mugwort in Japan is versatile, ranging from cooking to tea and even bathing. Dried mugwort leaves can be purchased online if fresh plants are unavailable.

Recipe example: Mugwort tea

1. Combine dried mugwort leaves and water in a pan and bring to a boil.
2. Reduce heat to low once boiling.
3. Simmer for 1-2 minutes.
4. Strain and serve.

Another example: Medicated bath with mugwort
Mugwort can be used for a medicinal bath. For fresh leaves, wash and chop 5-10 pieces, then boil for 10 minutes. Afterwards, remove the leaves from the water. For dried leaves, place them in a tea bag and boil for 10-15 minutes. Then, add the water to a hot bath.

A gentle detox is within reach by embracing the bounty spring offers. Cleanse with the methods introduced above and step into the new season with vitality.