March Tid-Bits: A Seasonal Guide to Spring Renewal

Offerings should not be observed merely in a spiritual or symbolic way — they must be practiced through real self-discipline. Each season brings its own appropriate offerings, and we should act according to both spiritual understanding and scientific reasoning. We must remain faithful to our convictions, guided by sincere and conscientious motives, and pay true respect to Mother Nature and Mother Earth.

Beneficial Foods and Herbs for March 

At this time of year, charcoal is beneficial in the form of lightly burnt, toasted bread. Finely pulverized eggshells may also be used. Wild mustard leaves and blossoms are excellent for strengthening the stomach. Watercress and asparagus cleanse the kidneys, while fennel, celery (Foeniculum), and similar plants stimulate and support kidney function.

According to individual need and opportunity, one may also include dandelions, rhubarb, spinach, violets, sorrel, peppercress, radishes, chives, leek, onion tops, parsley, and celery. These can be prepared as a fresh salad, welcoming the blessings of the approaching spring season.

One should also rely generously on dry nutritious cereals. Wheat and oats are particularly valuable in the diet, provided they are well chewed.

Tropical fruits are now in season and are beneficial for both the young and the elderly. Pineapples are especially in season at this time. Those with weak digestion may take a very small glass of pure pineapple juice before meals, and again after meals. Continue this practice for ten days or longer.

How to Prepare Rice Properly

Rice, to retain its full nutritional value, rinse the dry rice thoroughly, and cook in boiling water for approximately twenty minutes. Once cooked, it should be thoroughly rinsed in cold water to remove excess surface starch.

A Cleansing Recommendation for Lent & other seasonal practices of ritual discipline

During this time, children and adults may be given — for three days out of every ten — half a teaspoon of Vidanga (wormseed) mixed in one teaspoon of warm water. 

Grapefruit remains in season. One should also not overlook the valuable artichoke, which serves as an excellent nerve tonic. It is not the quantity that matters, but rather a small amount taken thoughtfully and in proper combination.

Pulses are also in season and, when taken in modest quantities, are invaluable for stimulating and strengthening the system.

Spices such as coriander, cumin, turmeric, ginger, and rosemary can be used freely with a small amount of ghee.

Preparing Barley

Barley should be soaked for six hours, then boiled in rapidly boiling water for forty-five minutes, and afterward chilled before serving.

Support for Weak Digestion

Take the white of one egg, well beaten, with the juice of half a lemon added. This should be taken on an empty stomach before each meal for ten days.

Bathing Practices for March

Hot baths are now advisable, along with vigorous massage and rhythmic tapping/pounding of the body to enhance lymph flow and drainage. Add sassafras oil and eucalyptus oil to the bath to encourage perspiration and stimulate the nerves. Afterward, it is beneficial to dust the body with pure sulfur powder or orris root.

The Value of March Rainwater

We should also remember the value of March rainwater. It has long been esteemed for its medicinal qualities, attributed to the nitrogenous compounds it contains — and is considered very beneficial.

Asparagus: Use It Early

As soon as asparagus appears in the market, it should be used. It benefits the nerves, the kidneys, and catarrhal conditions.
A small dish of rhubarb sauce taken at breakfast, and another serving at lunch, is also considered beneficial.

An Evening Tea Regime

Before going to bed, drink two cups of senna pod tea. Prepare it by steeping eight senna pods in two cups of spring or distilled water for fifteen minutes. Continue this regime throughout the early spring season and observe the results. From time to time, alternate this preparation with sassafras tea.

Ayurvedic Interpretation: Vasanta Ritu — The Season of Kapha

In Vasanta Ritu (spring), the Kapha that has accumulated throughout winter begins to liquefy and overflow into the system, leading to heaviness, sluggish digestion (Manda Agni), catarrh, and congestion.

The recommendations in this guide — light, sour rhubarb; mildly purgative senna; and warming, stimulating sassafras — reflect the classical Ayurvedic principle of Kapha shamana and mild shodhana (reduction and gentle elimination).

These measures correspond to the Ritucharya (seasonal routine) guidance of promoting lightness (laghu), dryness (ruksha), and gentle cleansing (mridu virechana) — all in support of restoring digestive fire and clearing excess mucus as spring arrives.

Let us pray for peace — AUM SHANTI.

This seasonal guide is recommended for those residing in the U.S., Canada, Europe, and Russian seasonal environments.

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