Spring is a season of renewal, growth, and gentle cleansing. As the days lengthen and the sun warms the earth, our bodies naturally crave lighter, fresher foods to support the shift from winter heaviness to spring vitality. One of the joys of this season is noticing the “weeds” that pop up in gardens and green spaces—tiny herbs and greens that many overlook, but which are packed with nutrients and liver-supporting properties. Chickweed, for example, sprouts prolifically in spring, bringing minerals, chlorophyll, and gentle support for the liver and lymphatic system. Combined with other fresh greens, herbs, and fruits, these wild spring herbs make a perfect base for a cleansing, liver-loving, mood-lifting green juice.
Benefits:
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Apple: Sweetness plus antioxidants and soluble fibre for gut support.
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Celery: Hydrating, anti-inflammatory, and supportive of liver function.
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Ginger: Gentle spice that eases digestion, reduces bloating, and warms the body.
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Chickweed: Spring tonic herb, supports lymphatic health and provides trace minerals.
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Parsley: Detoxifying, rich in chlorophyll, vitamin C, and antioxidants; supports kidney and liver health.
