Plants of May: Your Seasonal Guide to Food as Medicine

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The arrival of May means that no matter where you live, warm days are finally beginning to outnumber cold; daylight is beginning to stretch into the evening hours, and Pinterest boards are likely filling with recipes for barbeques, tasty salads, and Sun Tea.

In the plant world, spring is a time for new growth. Flowers introduce sweet berries, and delicate green shoots grow into edible leaves for salads and sautées. I love this time of year, and as a naturopathic doctor, I especially love the healing properties of fruits and vegetables that are seasonal in May. Here’s my sample guide to what’s in season this month and how each edible plant acts as medicine in the body:

Dandelion leaves – You may be thinking, “Wait, this is a weed not a food, right?” Actually, young dandelion leaves are an edible, slightly bitter addition to any spring salad or sauté and contain a compound, aesculin, which supports the tone of our vessels and can help with issues like swelling, puffiness and poor circulation.

Fava beans – Like large sweet peas, fava beans can be found in pods and are a beautiful rich green color. They are a substantial addition to any recipe and a great vegetarian/vegan option. In addition to providing a spectrum of vitamins and minerals (thiamin, folate, calcium, magnesium and zinc to name just a few), these beans are an excellent source of fiber. That means that in addition to filling you up, they also help to clean you out!

Mint leaves – Plants in the mint family (peppermint and spearmint are two common examples) contain menthol, a compound that provides the cooling quality these leaves are known for. Used in a tea or even rubbed on the skin, mint is used to calm digestion and may be soothing when fresh leaves are crushed and applied to insect bites or itchy skin.

Onions, sweet Vidalia – As medicine, onions are most commonly thought of for their sulfur-containing compounds that have been researched for a range of actions in the body from supporting liver function to inhibiting cancer growth. I love the sweet, mildly spicy flavor of these beautiful onions…a great addition to a vinegar-based potato salad.

Oregano leaves – A staple in most spice racks, dried oregano leaves are a common addition to all kinds of recipes. When in season, fresh leaves can be used to provide a spicy and beautiful pop of flavor and color. Oil of oregano provides a broad spectrum of anti-bacterial, viral and fungal activity and can even be found in some natural insect-repellent recipes.

 

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Photo credit: Linh H. Nguyen via Flickr

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