Eat More Spinach in Spring to Nourish the Liver
Spring marks the flourishing of all life, making it an ideal time to regulate the five zang organs. According to the traditional Chinese medicine principle of “seasonal emphasis,” nourishing the five zang organs in spring should prioritize liver care. As the saying goes: “Medicinal supplements are inferior to dietary ones.” Similarly, nourishing the liver is best achieved through food, and among vegetables, spinach is the most suitable.
Traditional Chinese medicine considers spinach sweet and cool in nature, entering the large intestine and stomach meridians. It has functions including replenishing blood and stopping bleeding, benefiting the five zang organs, promoting blood circulation, relieving thirst, moisturizing the intestines, nourishing yin, calming the liver, aiding digestion, and clearing heat toxins from the gastrointestinal tract. It is particularly effective in assisting treatment for gastric issues caused by liver qi stagnation. It also shows good results in treating hypertension, dizziness, blurred vision, and anemia caused by insufficient liver yin in spring. For those suffering from headaches, dizziness, or constipation: take 100 grams of fresh spinach and roots, blanch in boiling water for 3 minutes, drain, and mix with sesame oil for daily consumption twice a day. For blurred vision and dry eyes: use 500 grams of fresh spinach and lamb liver. Boil water, add lamb liver, simmer briefly, then add spinach, along with salt, sesame oil, and MSG. This soup helps nourish the liver and improve vision.
Caution: Spinach contains high levels of oxalic acid, which hinders calcium absorption. Therefore, always blanch spinach in boiling water before cooking. Avoid pairing spinach with high-calcium foods like tofu (e.g., spinach stewed with tofu), as oxalic acid reacts with calcium to form calcium oxalate. This compound can impair kidney function and lead to crystal deposits in the urinary tract, potentially causing kidney stones.