Herbs and Spring

When spring is beginning, the herbs are sprouting, and the first young vegetables are harvested. Now is the time to relieve the body after the long winter – with everything that nature offers in these weeks. Wild garlic, dandelion, sorrel, chervil and parsley are among the herbs that can already be found on the markets. They not only add the special extra to many dishes, but also get the metabolism going. After all, they contain valuable essential oils, vitamins, minerals, protein and omega-3 fatty acids. In addition, they contain bitter substances that help the liver and gall bladder to detoxify the organism. Even small amounts of these aromatic plants enhance every dish in two ways. “Our food should be, above all, one thing now: light and full of vital substances,” says Silvia Bürkle, head nutritionist at Metabolic Balance.

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