Happy Friday! We talked earlier this week about basic lifestyle, nutritional and cooking tips for the Spring season. Spring is also the best time to cook with pungent and sweet flavored foods. Both these flavors are yang in nature and energizing, qualities that reflect the active nature of spring. Cabbage, in the featured image above, have both a pungent and sweet flavor.
The pungent flavor is a yang flavor, expansive, and dispersive. It tends to have a warming thermal nature and stimulates circulation of energy and blood, by moving this energy upwards and outwards to the periphery of the body. Pungent herbs can stimulate digestion and disperse mucus caused by mucus forming foods like dairy products and meat. It protects against mucus forming conditions like the common cold. The pungent flavor also lightens the effects of grains, legumes, nuts, and seeds, which have a tendency to build mucus in the body.
In general, the pungent flavor has these effects on the organs:
1) Enters and clears the lungs of mucus conditions.
2) Improves digestion and rids gas from the intestines.
3) Moistens the kidneys, which affect fluids throughout your body (eg ginger increases saliva and sweat in the body).
4) Stimulates blood circulation and strengthens the heart.
5) Clears obstruction and improves a sluggish liver function.
Pungent flavored foods benefit those who are sluggish, dull, lethargic, or overweight. Those who are overweight from overeating should choose cooling pungents. Those with cold signs will benefit from warming pungents. Warming pungents should be used with caution if you have heat signs. This flavor also helps those who are thin (with dry condition – more on dryness later) or those who tend to be nervous and restless (wind condition – review the properties of wind here). The seed pungents relax the nervous system and improve digestion. These include fennel, dill, caraway, anise, coriander, and cumin. Pungent roots are stimulants but also help stabilize and increase circulation. These include ginger, cooked onion, and horseradish.
Contraindications of pungents: some pungents will actually worsen those who are “dry” or “windy” (above). Sage, raw onion, and all hot peppers (especially cayenne), worsen these conditions. In general, those with deficiency in qi or stagnant qi (seen with liver problems) should avoid these foods.
Examples of different pungents:
Warming pungents : spearmint, rosemary, scallion, garlic and all onion family members, cinnamon bark and branch, cloves, fresh and dried ginger root, black pepper, all hot peppers, cayenne, fennel, anise, dill, mustard greens, horseradish, basil, bay leaf, nd nutmeg.
Cooling pungents: peppermint, marjoram, elder flowers, white pepper, and radish and its leaves.
Diaphoretic pungent herbs that induce sweating for the common cold: ginger, mint, cayenne, elderflower, scallions, garlic, and chamomile.
Neutral pungents: taro, turnip, and kohlrabi
(Note: For those with cold signs or coldness, the best warming pungent herbs to use are dried ginger and cinnamon. They are deeply warming for a relatively long period of time and gentle on the system. This is opposed to cayenne and other hot peppers, which are also warming, but so extreme that they quickly change to a cooling effect. Also, for the full effect of pungent flavored foods, it’s best to eat them raw or pickled as simmering and steaming can diminish the pungent properties. Leafy herbs such as mints should be steeped, and barks and roots like ginger and cinnamon should be simmered.)
Sweet Flavored Foods
Sweet flavored foods like grains, legumes, seeds, and sweet starchy vegetables like young beets and carrots are also best eaten during the spring. The sweet flavor, which is also yang in nature, increases energy, especially in combination with warming foods. Sweet foods also build the yin of the body (building and nourishing fluids in the body), and strengthen weakness and deficiency symptoms.
Sweet foods, in the form of complex carbohydrates, are usually the foundation of most traditional diets. They energize but also relax the body, nerves, and brain. Complex carbs, such as grains, vegetables, and legumes, that are more warming can also treat cold signs and deficiency symptoms.
Sweet flavored foods have these effects on our organs:
1) Enters and strengthens the spleen-pancreas, or digestive system.
2) Appropriate for the liver as it soothes aggressive liver emotions such as anger and impatience. Sweet foods have been traditionally used to calm acute liver attacks.
3) Sweet foods also reverse dry conditions of the lungs through a lubricating action on the lungs and calms an overactive heart and mind.
Examples of Sweet Flavored Foods
Warming sweet foods help to acclimate to springtime. These include: spearmint (also pungent), sweet rice, sweet potato, mochi, rice syrup, molasses, sunflower seeds, pinenuts, walnuts, and cherries.
Neutral sweet foods: cabbage, carrots, shiitake mushrooms, figs, yams, and peas.
Sweet flavored foods benefit those who are dry, cold, nervous, thin, and weak. The sweet flavor will help increase their energy and strength. They are contraindicated in those who are sluggish, overweight, obese, or those who tend to have increased mucus in their systems. Eating sweet flavored foods will exacerbate these conditions. Also, in Chinese medicine, eating too much sweet flavored foods can damage the kidneys and spleen/pancreas (digestive system), weaken our bones and may cause hair loss (from the head). As I have always emphasized, balance and moderation is key!
Have a great weekend and happy eating!
In health and wellness,
Healing with Whole Foods by Paul Pitchford
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