Dana O'Driscoll With Dana O’Driscoll, Co-founder, Pennsylvania School of Herbalism
When I was a child, I used to go into the forest with my grandfather to find herbal medicines. He especially was committed to finding plants in the spring to “thin the blood” and “cleanse the blood” after a long and cold winter. The general idea—which is present throughout both Northern Appalachia and into the South was that we needed herbal supports for our bodies at two key times a year: in the fall to prepare for the coming cold months, and then in the spring to prepare for the warm months. And for both of these times, we would consume certain plants to support our bodies. The folk philosophy is that in the winter, the blood settles and grows thicker. Thicker blood keeps us warm, and we can support warming and thickening up the blood with the plants that are abundant in the fall, plants like burdock (Arctium minus) and ginseng (Panax quinquefolius) and other warming herbs and spices. In the spring, we have to stir that thick blood up so that we can move more, get the planting done, handle hotter weather, and be out in the land again. And for that, we need spring tonics like sassafras root (Sassafras albidum), Cleavers (Galium aparine), Dandelion (Taraxacum officinale), Chickweed (Stellaria media), and Ramps (Allium tricoccum). I’ll be sharing about four of these in today’s article.
What is wonderful about folk medicine is that it is rooted in millennia of common sense, everyday observation, and passed through generations. Since the time of my grandfather, I’ve had an opportunity to talk with many other older folk healers about this very issue to see how they understand spring tonics and the plants they use. Combining that with the work of people like Phyllis Light (who wrote Southern Folk Medicine and teaches on southern folk medicine)
There’s a lot of wisdom in the idea of using herbs to help cleanse and nourish the body, especially after the winter months (when many of us are more sedentary, eat unhealthy foods with the holidays, and so forth). In Traditional Western Herbalism terms, the “thicker” blood can be associated with the tissue state of stagnation, and for that, we can use both nutritive tonic herbs and alteratives that support the body’s elimination systems. We can use “blood purifiers” to help
The term “tonic” is a catch-all term that refers to a plant preparation that is designed to bring vitality, tone, restore, and even invigorate the body’s systems. While tonics can apply to all systems of the body, spring tonics are typically geared towards the body’s elimination systems: the liver, kidneys, gallbladder, and lymph system and also supporting the body through offering nutrition. The term “nutritive tonic” refers to a tonic herb that also has substantial vitamins and minerals, also supporting the body’s needs. By strengthening and supporting these systems with herbs, we ensure our body is going to function at its best. In terms of herbal actions, tonics are an overall umbrella term that may refer to any of the following: adaptogens, alteratives, astringents, bitters, and nutritives.
Thinking about these tonics from a holistic perspective is helpful—we are using these herbs to strengthen the body’s own elimination systems to promote good health. And so, let’s now look at some of our best “Spring tonic” plants for teas and nutritive foods.
Traditional Northern Appalachian Spring Tonic Plants and Preparations
As my grandfather and other folk herbalists see it, what our bodies need is usually growing right outside our door, in season in the times that we need them. And this is certainly true of our spring tonic herbs. I will offer an introduction to a few of our spring tonics that grow in Pennsylvania.
Stinging Nettle (Urtica diocia) or Woodland Nettle (Laportea canadensis).
Herbal actions: Nutritive tonic, diuretic, alterative, nervine support, trophorestorative (kidneys, nervous system)
Nettles are an outstanding choice for a spring green. They help restore and tone the kidneys and the urinary tract (especially in cold tea form). They have a mild effect on the liver as well. They support and nourish depleted adrenals, especially when combined with oatstraw. Nettles are rich in many nutrients including high amounts of vitamin K, protein, iron, and magnesium. Because Nettles also offer adrenal support, they are particularly good for people who are under long-term stress.
Nettles come up earlier than almost all other greens—as soon as the ground begins to thaw, the nettles are poking their heads out of the soil, and are already shooting up several inches while everything else is dormant. And once a nettle patch is established, the nicest thing about it is that you can continue to harvest and harvest and not harm the patch. Nettles are a fantastic spring tonic plant, and one that you can consume in many different ways. In the early spring, they are best eaten as a fresh green and added to soups, stir fries, make nettle chips, and treat in any way you would cooked spinach. They are wonderful and delicious. I also dry nettles when they are young for tea, which I make and drink (combine with oatstraw and other plants as tied to your own needs; my favorite blend is nettles, oatstraw, catnip, and lemon balm). In the spring months, I try to eat nettles form our patch at least 3-4 times a week and incorporate the tea year-round into my herbalism practice.
To harvest those lovely spring nettles, you will need gloves. I use a single glove to hold the nettles, a bowl, and a pair of scissors in my dominant nand. I grab the top of the nettle with my gloves and then cut them with scissors. The tops are fine to take whole, or you can cut individual leaves from the stalks. The stalks, starting 3” lower than the top are very fibrous (and make great cordage or paper) but are not typically delicious in food or herbal preparations. The “sting” in stinging nettles is medicinal in its own right (and can support a range of conditions including arthritis, joint pain, inflammatory joint conditions, tendonitis, etc.). For the purposes of food, you need to either dry the nettles or cook them (steam or boil for 2-3 minutes) and then the stings will be gone.
Dandelion (Taraxacum officinalis)
Herbal actions: Diuretic, hepatic, cholagogue, antirheumatic, laxative, tonic, bitter
Everyone knows and loves the spring dandelion, reaching her head up into the sky to greet the warming and returning sun. Dandelion is another one of our spring tonics, and one whose greens are is often incorporated into foods in the spring months. Dandelion leaf is a very powerful diuretic (stimulating kidney function) and also offering high levels of potassium (many diuretics sap the body of potassium). Dandelion leaf and root also are bitter, which stimulates a range of digestive functions to promote a healthy gut—they can be used before or during meals. Dandelion root is a very powerful liver and gallbladder tonic, helping balance the liver and improve the body’s ability to remove toxins and increasing liver and gallbladder secretions. You can use both the root and the leaf as a powerful tonic!
Harvesting dandelion can happen at multiple times a year. I prefer to harvest dandelion roots in the fall, when they are at their peak just after the leaves start to die back or get frosted. Put your roots in a bucket with some cold water for an hour and then use an old toothbrush to scrub the dirt out of the roots. Chop up the roots. The roots, when roasted, have a very delicious flavor that enhances the taste of the dandelion root. Fresh roots can be gently roasted in the oven at 350 degrees for 30-40 minutes until dry or brown. If you choose to dry the roots first, you can roast them for 10-15 minutes at 350. The roots are done roasting when the white insides start to brown, the outside gets dry and more leathery, and the roots start to smell wonderful and nutty.
Leaves are best harvested fresh. The younger the leaves, the less bitter they will be—the older the leaves, the more bitter. Look for dandelion greens as they are just emerging. Harvest them, and incorporate them into salads, stir fry, smoothies, and more.
Sassafras (Sassafris albidum)
Herbal actions: Root: warming, alterative; Leaf: demulcent, cooling
No spring tonic list would be complete without sassafras, which is one of the primary ‘blood purifier’ plants that all of the old timers would take for good health. I will note that Sassafras root, however, is mired in controversy in the herbal community. Sassafras contains safrole, a compound that is also found in cinnamon, nutmeg, basil, and black pepper. In the 1960’s, the United States Food and Drug Administration (FDA) banned anything containing safrole due to studies that demonstrated that it was potentially carcinogenic in rodents. New research conducted in 1999 shows that the levels of safrole are very low, and the Lawrence Berkeley National Laboratory suggested that drinking sassafras was no different of a risk to drinking municipal water or breathing air indoors. Another reason that Sassafras has likely stayed banned is due to the fact that the entheogenic drug MDMA can be manufactured from it. I provide this information so that you can make a decision about whether or not you want to drink this folk remedy. Since the 1970’s, you can also find sassafras-based products where the safrole is manufactured out. I personally use sassafras as a spring tonic and have tea very occasionally, as I enjoy it. Sassafras leaf does not contain safrole.
Sassafras root is a circulatory, blood-moving herb that can help enhance circulation to the periphery of the body and equalize circulation throughout the body. This is specifically useful for people who have circulatory congestion, or those who have cold fingers, toes, or pelvic circulatory issues. People would often brew sassafras roots up into tea or else into an old-fashioned root beer (combined with Black Birch, Star Anise, or Sarsaparilla).
Sassafras Leaf has other medicinal uses, including being demulcent and cooling, which not only is used as a traditional thickener for soups, stews and New Orleans-style gumbo, but also as a tea or gargle for a dry, scratchy throat with a dry cough.
To sustainably harvest sassafras root, you can go into the woods and find the mother tree. Larger sassafras trees grow in Oak-Hickory or mixed deciduous forests. They are easy to spot because they twist and wave as they grow and appear quite whimsical. You can break a leaf and smell it—the leaf will smell like fruit loops. Most of the time, the sassafras leaves also have four different patterns—mittens, a double mitten, and single leaf with no thumbs. The mother tree will send out many small surface roots in all directions and you will see baby sassafras trees popping up everywhere. What I will do is follow the baby root back to the mother, and then harvest some of the root between the baby and the mother, leaving enough so that the baby tree will still be able to thrive. Or, you can wait till a big sassafras tree comes down in a storm and harvest all the roots you want.
Sassafras root is boiled in a decoction. Add dried roots to boiling water, put a lid on it, boil for 5 minutes then remove from heat for 5 minutes. Add honey or maple syrup, and enjoy.
Spicebush or Spicewood (Lindera Benzoin)
Herbal actions: Diaphoretic, warming, digestive tonic, carminative, antispasmodic
One of the alternatives for Sassafras is Spicebush or Spicewood, an understory tree or small shrub that often grows in our Pennsylvania forests. Spicebush in the early spring blooms very early with tiny clusters of yellow flowers. Spicebush is in the Laurel family as other aromatic shrubs such as sassafras, bay, and cinnamon).
Spicebush has a long history of being used as medicine by indigenous peoples, and later, folk herbalism in Appalachia as a spring tonic, for digestive support, and to help stimulate and circulate the blood, and for fever support. The leaves, berries, and twigs are all medicinal and the berries can also be dried green or red and crushed to add a unique allspice-like flavor to food. In the spring, you can gather the twigs or budding branches and make a decoction (cover, boil 15 minutes, remove from heat, and let stand). Or you can dry and later make an infusion of leaves (tea, bring water to a boil, add leaves and remove from heat, let stand 5-10 minutes). Drink this often and in quantity.
Conclusion
There are many other herbs that work well for spring cleansing (or really, tonic and cleansing support anytime of the year). These four are four of my favorites that I regularly incorporate into my practice. And with that, I’ll end here and go make myself a cup of Sassafras tea!
