Eat More Spinach in Spring
Enjoy healthy spinach soup more often in spring.
Spring is dry, making people prone to internal heat, which may manifest as mouth ulcers, constipation, and other symptoms. Unresolved heat leads to toxin accumulation, potentially triggering various diseases.
Spinach is among the earliest vegetables available in spring and is highly beneficial for detoxification. *Essentials of Herbal Medicine* states: "All texts mention spinach’s ability to benefit the intestines and stomach. Because of its slippery nature, it opens orifices. Spinach is slippery and promotes bowel movements. For those suffering from chronic constipation or hemorrhoids, spinach is highly recommended. It also resolves heat and alcohol toxins. Since cold counteracts heat, spinach, being cold in nature, is useful for treating boils, abscesses, and toxic conditions caused by alcohol or dampness. Toxins and heat typically originate in the stomach before spreading to the intestines, so medicines often enter via sweetness. Spinach is both slippery and cold, with a sweet taste, thus entering the stomach and clearing heat and toxins, allowing them to be expelled through the intestines."
Spinach can be prepared in many ways. In folk tradition, it is often served as mustard spinach powder in spring and summer. Many small restaurants now offer this cold dish. Preparation: Pour boiling or cold water over mustard powder to release its pungency, then dilute with water. Wash spinach, blanch briefly in hot water to remove pesticides or impurities, then cool with cold water. Drain, chop into small pieces, place in a ceramic bowl. Add diluted mustard, vinegar, salt, sesame paste, and other seasonings. Cut vermicelli into 2-inch lengths, blanch or boil, then mix with the seasoned spinach. Serve immediately. Do not use soy sauce; use fine salt instead. A little monosodium glutamate and sesame oil may be added, but not excessively.