Food Therapy to Overcome Spring Fever

In Oriental Medicine, there is a philosophy of “Heaven and Human Correspondence (天人相應)” where nature’s yearly change in season directly affects the humans’ physiological functions and pathological transformations. Accordingly, ancient health preservation scholars and moral leaders carefully observed the seasonal changes to identify the etiology and pathogenesis of diseases in relation to each season’s characteristics and utilized various health preservation methods to control each internal organ’s Qi and Blood to prevent and treat illnesses.

They concluded on the following seasonal characteristics: “All organisms revive in spring, grow day by day in early summer, withstand the rainy season and the scorching sun of midsummer to ripen, harvest/reap in fall, and store in winter”. Health preservation principles emphasize the need for humans to match each season’s characteristics. Lots of Qi are consumed during spring and summer as organisms grow. Hence, the health preservation principle for spring and summer is to cultivate Qi attentively and manage it carefully so that it does not get excessively consumed.  

To better understand the above concept, let’s look at an example: spring fever. Many people may have heard of hay fever, but spring fever may sound unfamiliar. Spring fever is the languor which affects people in spring. Perhaps you can remember feeling this way last spring or one of the springs in your lifetime. This sleepiness occurs because our internal organs and tissues become more active again in spring after being shrunken and reserved all winter long. With more activity, energy (Qi) consumption increases and thus our body easily becomes fatigued. At the same time, an intensification of wind and dryness as the weather becomes warmer also roughens our mouth and reduces our appetite. This increases the propensity to become Qi deficient and thus adds to the listlessness.

As mentioned above, we must tonify our Qi in spring. We should especially strengthen the function of the Spleen and Stomach (the main digestive organs in Chinese Medicine) to raise our appetite so as to make our energy supply sufficient. Additionally, our Yang naturally becomes overabundant and can easily rise to the head in springtime. This can make us feel dizzy and our eyes blurry. The Yang that rises at this time is the Liver Yang. Excessive activity of the Liver may overcontrol the Spleen and Stomach and this is another reason why our appetite and digestive ability can drop in spring. Hence, it is beneficial to eat foods that cool the overactive Liver Yang, as well as foods that strengthen our Spleen Qi. In contrast, we should reduce the consumption of foods that are too greasy, spicy, or stimulating. Greasy foods overwhelm our Spleen, spicy or stimulating foods activate our Yang even more or even consume our Yang excessively (imagine burning the food as opposed to cooking to the right condition). Foods that have an affinity to the Liver are sour, and those that have an affinity to the Spleen are sweet. This means that we should also reduce the consumption of sour foods and increase that of sweet foods to suppress Liver activity and tonify the Spleen. According to the general principle of matching warm and hot-natured food with cooler weather (i.e. fall & winter) and cool and cold-natured food with warmer weather (i.e. spring & summer), we should hydrate our body with spring vegetables and juicy fruits. The fruits and vegetables also moisturize the dryness and roughness we experience in spring, which was mentioned above.  

Good foods for springtime: Napa cabbage, Carrot, Spinach, Shepherd’s purse / Pickpurse, Crown daisy, Rape/Canola greens, Mountain yam (Yamaimo) / Japanese yam, Taro, Lotus root, Marsh snail, Burdock, Pine mushroom, Shiitake mushroom, Wood ear mushroom / Black tree fungus, Garlic, Green Onion, Chives, Bonnet bellflower, Cassia seed, White chrysanthemum flowers, Legumes, Soy products, Boiled peanut, Beef, Chicken, Fish, Eggs.

Bad foods for springtime: Goat, Lamb, Sparrow, Quail, Cinnamon, Onion, Prickly ash/Chinese pepper, Fennel, Hard liquor, Roasted peanut, Roasted beans.

* Menus that quicken the appetite and tonify Qi

  1. Multigrain Nutritious Steamed Rice (steam the ingredients together until grains are soft): Improves the function of the Spleen & Stomach and tonifies Qi.

               Brown rice: Strengthens the Spleen & Stomach, Tonifies Qi.

               Millet: Augments Qi, Tonifies the Spleen & Stomach, Makes sleep comfortable.

               Chestnut: Strengthens the Spleen & Stomach, Tonifies Kidneys,                                                                            Strengthens the lower back, sinews, and bones.

               Soybean: Strengthens the Spleen & Stomach to promote digestion, Tonifies Qi.

2. Mountain Yam and Carrot Stir Fry (season according to preference): Tonifies the Spleen and Stomach and promotes digestion.

Carrot: Strengthens the Spleen to promote digestion, Moisturizes dryness, Brightens the eyes.

Mountain yam: Strengthens the Spleen & Stomach, Tonifies the Lungs and Kidneys.

3. Beef and Mushrooms Bulgogi (stir-fry the following ingredients with soy sauce and honey): Promotes the appetite and tonifies Qi while smoothing the stagnant Qi flow.

              Beef (or lean pork): Strengthens the Spleen & Stomach, Nourishes Blood & Qi,                                       Strengthens the sinews & bones.

             Shiitake mushroom: Tonifies the Spleen, Stomach, Qi and Blood.  

             Carrot: Strengthens the Spleen and aids digestion, Moisturizes dryness, Brightens the eyes.

             Garlic: Prevents respiratory and digestive system infectious diseases

      Green onion: Warms the Stomach to promote appetite, Prevents abdominal pain and diarrhea,                    Resolves phlegm, Disinfects the body.

   Ginseng: Cultivates source Qi (Yuan Qi), Tonifies the Spleen & Stomach.  

   Licorice root: Tonifies the Heart & Spleen.

   Tangerine peel: Regulates the flow of Qi, Aids in digestion by strengthening the Spleen.

5. Seasoned Spinach (season blanched spinach with some soy sauce/salt & sesame oil): Nourishes Blood, Drains Heat, Facilitates bowel movement.  

6. Nappa Cabbage Kimchi (recipe too long to list here; please use the one you can follow): Drains Heat, Drains Dampness.

7. White Chrysanthemum Flower Tea (simmer the flowers in boiling water for 20 minutes): Drains the Liver Fire and brightens the eyes.

In addition to following the above guidelines for food choices in springtime, it is also important to control stress, avoid getting angry, and reduce alcohol consumption because these can aggravate the rising Liver Yang. It was a short post, but if your eyes are tired from reading this, you should drink white chrysanthemum flower tea. It is good when eyes are blurry from overwork (including reading) or stress.