During spring, foods should be cooked lightly. Steaming and stir-frys are ideal cooking methods. Have plenty of cooked grains, legumes and vegetables. Avoid alcohol and rich, fatty, buttery or creamy foods as these can burden the liver, leading to imbalances such as spring fevers, allergies, moodiness and sluggishness. Include some small amounts of pungent foods in your meals to stimulate the liver such as lemons, limes, turmeric, bay leaves, caraway, dill, mint, fennel, marjoram, thyme, rosemary, parsnip, radish, spring onion & seaweed.