As the earth cycles round the sun, the seasons change, and with it our energy.  We move from abundant and inspiring growth in spring - unfurling into life; into the expansive, reified light of summer; enriching and ripening into the sweet harvest at late summer, into the cool, contracted, emotional season of autumn, then follows the deep, conserved and dormant time of winter.

It is helpful and natural to live sympathetically to these changes in the energy in the environment and our bodies.  We can harmonise our energy with Qigong outside, and change our diet to support ourselves through these energetic shifts, for example, so it's not too cool in winter or by choosing lighter fresher foods in spring, etc.

The plants that grow 'in season' are medicine to help us tune into the rhythms of nature.  We can add little bits of wild seasonal foods, for example wild garlic in April, or drink the new shoots of nettle and dandelion in March.  I eat congee for breakfast with ginger and tahini in autumn and winter, and more salads in the summer; elderflower tea with lemon is a beautiful cooling drink in June.  This February I learnt hazelnut catkins are edible, and full of pollen once they've opened up a bit. I steamed them and ate them with soy, rice and sauteed carrot and garlic.  They were so different to the food we are used to eating, wild and natural. A beautiful and interesting addition to my seasonal diet.

 A note to exercise restraint: with wild food it is good to remember the First Nations concept of the honourable harvest - don't pick the first plant you come to, don't over forage in one area, or at all.  A little bit, with gratitude and respect is welcome, as we tune into the energies of nature and offer our co-creative and reciprocal relationship.