After a long winter of heavier meals and less fresh produce, spring offers us a chance to reconnect with the nourishing green allies popping up all around us. Traditionally, spring tonics weren’t about “detoxing” but about building, replenishing, and supporting the body with the first vibrant weeds of the season.
In this workshop, explore plants like chickweed (Stellaria media), stinging nettles (Urtica dioica), cleavers (Galium aparine), dandelion (Taraxacum officinale) and more. These often-overlooked plants were once treasured as the perfect addition to spring tables — providing fresh nutrition and gentle support after the cold months.
Together, you’ll talk about: The history and tradition of spring tonics, How to identify, harvest, and prepare these nourishing plants, Simple ways to bring them into meals, teas, and everyday life, Why tonics are about building up, not breaking down.
Each participant will also create their own spring tonic to take home — a seasonal reminder of the nourishment nature offers us this time of year.