Sour is the healing flavor during the spring season. Lemons, limes, fermented foods, Umeboshi plums, and vinegars, are all excellent foods to incorporate into your diet this time of year.

Each season has a healing flavor. The reason sour is associated with spring is because it strengthens the liver and gallbladder organs—the organs associated with this season. Sour foods have astringent and constrictive properties. These properties stimulate yang energy in the body, emulating the yang energy of spring. 

When consuming sour foods, a little goes a long way. It is said that a small amount of sour foods can strengthen the liver and gallbladder, whereas a large amount can weaken it. So, add some lemon to your water, top a meal with a serving of sauerkraut, or make a dressing with some apple cider vinegar.

How do you like to incorporate sour flavors into your meals this time of year?