Traditional Chinese medicine teaches us that each flavour has a unique remedial action; such as warming, cooling, moistening, drying, astringent, purgative, antibiotic, tonifying, etc. The taste of a food or herb can tell us where the energy of that food or herb will be directed and what their action on each organ system will be.
In Traditional Chinese Medicine, each season corresponds with an organ system, and spring is the time of the liver! TCM teaches that every season relates to a specific organ system that goes through a “cleansing” process during certain times of the year. Spring is said to be the season of the liver because our livers focus on releasing toxins such as heavy metals, pesticides, plastics, and other toxins that made their way into the body.