What to eat in spring.

The season of fresh green salads is in full swing! On hot days, spring greens and shoots of asparagus will assist in purging the last bits of spring dampness.  Bitter and astringent tastes are helpful in the wet season of late spring and early summer as both alleviate the sogginess of left over winter heaviness.  Light and refreshing spring greens like arugula also support spring cleansing and increase liveliness in the body.  Also good are endive, chicory and red leaf lettuce.  Beets and carrots make a vibrant garnish to top salads yet still have the lightness needed for May and June.   Good selections for herbs are fennel seeds, lime zest and cardamon, which are all cooling.  Cilantro deserves special mention in May as it's cooling properties make an excellent digestive this time of year.  It also cleanses the liver, calms the immune system and clears inflammation of the urinary tract.