To early settlers the arrival of spring meant it was time to forage for spring plants, make a spring tonic and detoxify their bodies.
When most foods were raised at home folks depended on what they put by to last them the winter. They dried, canned, and cold stored vegetables. Winter diets, often heavy in cabbage, canned corn, dried beans and root vegetables, lacked sufficient quantities of vitamins and minerals provided by garden fresh greens and other veggies.
Drinking a spring tonic was thought to invigorate the body and stimulate the digestive and circulatory systems sluggish from winter diets and reduced activity. Spring tonics can be made as teas, infusions or tinctures.
The following links will provide additional information and recipes for spring tonics.
Disclaimer: Consult your doctor before drinking any homemade spring tonic as herbs may interact with prescribed medicines. If you are pregnant or breastfeeding consult your physician before drinking any spring tonic. Some plants and flowers can cause allergic reactions. Avoid drinking spring tonics if you have allergies to any of the ingredients. Keep all plants away from children. As with any product they can be toxic if misused. Read all warnings and disclaimers of the listed websites.