The Spring Tonic
For centuries, foragers and herbalists have blended or infused early spring wild greens like dandelion (leaves, roots, flowers), wild garlic (ramsons or field garlic/onion grass), and purple dead-nettle (or similar nettles) into nourishing drinks or blends. These are traditionally called spring tonics because they:
Replenish vitamins, minerals, and antioxidants after winter.
Provide gentle "cleansing" or detox support (liver, kidneys, digestion, lymph).
Act as a revitalizing seasonal ritual when fresh greens first appear.
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