There are several foods that naturally reduce the effects of wind. In early spring try oats, pine nuts, prawns, ginger, fennel and basil. Later in the season choose celery, mulberry, strawberry and peppermint. Other foods that limit the effects of wind include black or yellow soybean, black or yellow sesame seed, sage and chamomile.
Sour is connected to the Liver and spring time. Sour strengthen the liver and has a contracting, astringent effect and dries and firms. Once eaten, sour heads straight for the Liver. A small amount of the sour flavour is essential for a balanced Liver, but too much will make the Liver too strong and cause imbalance in the body. Examples of sour foods include lemons, limes, hawthorn fruit, pickles and rosehip and vinegar.
A little bit of gently warming pungent foods can be good for spring. These include fennel, ginger, spring onion, chamomile, oregano, rosemary, caraway, dill, bay leaf, grains, legumes and seeds. Pungent flavoured foods stimulate circulation of Qi (energy) and blood, moving energy up and out.