Spring Tonics

Photography By Heather Gill | February 15, 2013
Share to printerest Share to fb Share to twitter Share to mail Share to print
spring tonic with cucumber, lemon, lime

In Northern climes in the not-so-distant past, spring tonics were a necessity. The winter diet consisted mainly of heavy foods based on meats and starches. Flu and other cold-weather diseases took their toll. Reduced activity, diminished sunlight and a lack of fresh air resulted in sluggish immune systems.

So it's no surprise that our ancestors eagerly greeted the first green shoots and buds of spring. They incorporated the nutritious wild herbs, barks and roots into nutrition-packed but bitter-tasting teas, syrups and soups to cleanse, heal and nourish their winter-weary bodies.

In our modern times, we have access to fruits and vegetables year-round. Here in the Valley we enjoy (for the most part) moderate climes. But we think our spring-greens-picking grandmothers were on to something, and that we should honor them with a new spring tonic tradition. We propose imbibing a green, nutrient-rich beverage, such as these drinks from the Pomegranate Cafe, as part of a new, much tastier spring cleaning ritual.

Find it

4025 E. Chandler Blvd., Ste. 28
Phoenix, AZ 85048
Article from Edible Phoenix at http://ediblephoenix.ediblecommunities.com/what-drink/spring-tonics
Build your own subscription bundle.
Pick 3 regions for $60