Bright and nutritious greens are now arising from winter’s sleep: nasturtium, miner’s lettuce, dandelion leaves, French sorrel, chives, and salad burnet. All make a great contribution to spring salads, pestos, and spring tonic vinegars.

It is the time to focus on culinary plants – Parsley, Sage, Rosemary, and Thyme (from the Simon & Garfunkel song “Scarborough Fair“) – these are the aromatic jewels of our awakening gardens, and bring our dishes to life, just as spring brings the world back to life.

Edible plants are nature’s seasoning – and what does it mean to ‘season’ a dish, but to infuse meals or beverages with the flavours and medicinal properties of the current climate – and to capture the fleeting essence of the first flush of spring herbs is a powerful way to energize the body after winter.