Spring marks the transition period between winter and summer. Spring lasts from March to May. As per the Ayurvedic seasonal classification, this period is called Vasanta.
Seasonal Transition in Ayurveda
According to Ayurveda, the transition period between two seasons is called Rutusandhi. Traditionally, this period is viewed as a time of adjustment, when seasonal routines are modified to align with changing environmental conditions. Classical Ayurvedic texts describe seasonal change as influencing day-to-day habits and dietary choices.
Dosha Perspective on Spring
In Ayurvedic tradition, spring is associated primarily with Kapha, while Vata is described as having a milder influence during this season.
Traditional View of Spring Cleansing
Ayurvedic literature describes winter as a time when Kapha accumulates and becomes more active as the spring begins. The classical texts discuss this seasonal shift in relation to agni - a concept used in Ayurveda to describe digestive and transformative processes. For this reason, spring is traditionally associated with lightening routines and cleansing practices.
Reference from Ashtanga Sangraha Sutrasthana:
शिशिरे सञ्चितः श्लेष्मा दिनकृत् भाभिरीरितः ।
तदा प्रभादमानो अग्निं रोगान् प्रकुरुते बहून् ॥
- अष्टाङ्ग संग्रह सूत्रस्थान 4
Shishire sanchitaha shleshmaadinakrut
bhaabhireeritaha |
Tadaa prabaadhamaano agnim rogaan
prakurute bahoon ||
- Ashtanga Sangraha Sutrasthana 4th chapter
Traditional Practices During Spring
The following practices are described in Ayurvedic texts as part of seasonal routines for spring:
• Gandusha – Oil pulling
• Vyayama – Physical exercise
• Udvartana – Application of herbal powders to the body
Traditional Dietary Considerations During Spring
Ayurvedic texts often reference the following foods and preparations in the context of springtime routines:
• Honey, barley, and traditional fermented or alcoholic preparations made with grapes or honey
• Ginger-based herbal infusions
• Nut grass (Cyperus rotundus) herbal infusions
• Pomegranate juice
Items Traditionally Minimized During Spring
According to Ayurvedic seasonal guidance, foods described as heavy, cold, oily, sweet, or sour, as well as daytime sleeping, are traditionally reduced during spring.
Spiced Ghee in Traditional Spring Routines
Ghee is widely referenced in Ayurvedic texts and is included in various seasonal and ritual practices. Classical Ayurvedic verses use metaphors to describe ghee’s role in traditional cleansing routines, such as comparing it to a vessel coated with ghee that prevents substances from sticking to its surface. These descriptions are symbolic and rooted in classical Ayurvedic philosophy.
स्नेहभाविते काये स्नेहाक्त भाजस्थमिव क्षौद्रं असज्जन्ननुप्रवणे भावात् ।
- चरक सम्हिता कल्पस्थान 1/5
Snehabhaavite kaaye snehaakta bhaajasthamiva kshoudram asajjannanupravane bhaavaat |
- Charaka Samhita kalpasthana 1/5
In springtime traditions, ghee prepared with spices such as ginger is commonly mentioned in Ayurvedic literature. Ginger-infused ghee is customarily associated with maintaining balance in seasonal routines as described in Ayurveda.
A Note on Use
This information is presented for educational and cultural purposes only and reflects traditional culinary and Ayurvedic perspectives. It is not intended to diagnose, treat, cure, or prevent any disease.
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