The Unsung Heroes of Spring: Bitter Greens
Flowers might get all the glory this time of year, but I’m here for the greens — the bitter ones! They show up each spring, like nature’s secret cleanse club, ready to help us shake off winter and get things moving. And somehow, just as they appear, I always find myself craving them — as if my body knows the invitation before my mind catches up.
Dandelion — The Forgotten Healer
Once upon a time, long before we were sold perfectly manicured lawns and the idea that greens were limited to kale or lettuce, dandelion was the queen of the garden. Yes—people intentionally planted dandelions. Can you imagine?
The very plant we now label as a “weed” and spray with chemicals, is in itself, the true detoxifier. Dandelion was prized for its ability to gently cleanse the body, support liver function, and nourish with an abundance of minerals and vitamins. Every part of the dandelion is edible—the flower, leaves, and roots—and each has its own special magic. The roots were traditionally roasted into a tea or tonic to support liver health, the greens were sautéed or eaten fresh for their bitter punch, and the flowers were often dried, infused, or even made into wine.
So the next time you spot dandelion greens peeking out from your garden bed, remember that your ancestors celebrated this moment. They harvested those leaves and roots knowing that spring had arrived with its healing gifts.
Another Favorite: Baby Turnips & Their Greens
Another spring treasure I adore is the humble baby turnip—and don’t sleep on the greens! Baby turnips are sweet, tender, and mild, while their greens offer a delightful bitterness, creating the perfect balance when sautéed together.
Both the turnip root and its tops are packed with nutrients. Turnip greens are a powerhouse source of vitamins A, C, and K, along with calcium, magnesium, and antioxidants. They also have gentle detoxifying properties, supporting the liver and digestive system—exactly what our bodies are asking for this time of year. The baby turnip itself is rich in fiber, supporting gut health, blood sugar balance, and satiety.
My Favorite Early Spring Recipe: Sautéed Baby Turnips & Greens
This is one of my go-to ways to honor my body's need for a spring cleanse without forcing anything drastic—just simple, real food doing its thing.
Ingredients:
1 bunch baby turnips with greens attached
1 -2 cloves garlic, minced
1–2 tablespoons ghee, pastured butter or olive oil.
A splash of fresh lemon juice
Sea salt and cracked pepper
1/4 cup chopped Italian parsley
Optional: chili flakes, dandelion greens, or a soft-boiled egg on top
Method:
Wash the turnips and greens thoroughly. Separate the roots from the tops and slice the baby turnips in half or quarters depending on size. Small bite size pieces is the goal.
Roughly chop the greens.
In a cast iron or stainless steel skillet, melt the ghee or butter and gently sauté the baby turnips until golden and fork-tender (about 5-7 minutes).
Add in the garlic, salt and stir for a minute or less
Toss in the greens and cook just until wilted, about 1-2 minutes.
Finish with a splash of lemon juice and season with additional salt, pepper, and optional chili flakes.
Serve as a side dish, under poached or soft-boiled eggs, or simply enjoy on its own.
So as spring slowly arrives and the earth begins to wake, I invite you to listen closely—maybe your body is asking for bitter greens too. They're not just a forgotten part of our food history—they’re here to guide us gently into spring, to help us feel lighter, more nourished, and connected to the rhythms of nature once again.
