Spring is well and truly here — blossoms are out, gardens are waking up, and the air feels fresh with new beginnings. Yet the weather is still unsettled, swinging between hot and cold, which can leave our bodies a little out of balance. On those cooler days or evenings, a warm bowl of congee is the perfect way to nourish yourself. Light enough for spring yet comforting when the temperature dips, it’s a meal you can enjoy morning, noon, or night.

In Chinese medicine, spring belongs to the Wood element, which relates to the liver and gallbladder. These organs guide the smooth flow of Qi (energy) and are central to our body’s natural detox pathways. Supporting them gently with seasonal foods helps us align with the energy of renewal, bringing clarity and vitality.

One of my favourite ways to do this is with Spring Congee — a soothing rice porridge that balances gentle cleansing with deep nourishment.

Why Congee in Spring?

Congee has been a staple in Chinese medicine for centuries. It’s easy to digest, sustaining without being heavy, and the perfect vehicle for adding seasonal foods. While hearty meals can weigh down the liver, congee supports the body’s natural rhythms in a way that feels grounding, especially during these changeable spring days.

Adding fresh spring vegetables like asparagus or leafy greens helps move Liver Qi and gently stimulate detoxification, while mushrooms bring strength and resilience to your energy.

Spring Congee Recipe

(serves 2–3)

  • ½ cup rice (soaked 30 minutes if possible)

  • 4–6 cups filtered water or vegetable broth

  • 4–6 asparagus spears, chopped

  • 4–6 fresh shiitake mushrooms, sliced

  • a pinch of sea salt

  • Optional garnish: spring onion, fresh coriander, a drizzle of sesame oil

Method:

  1. Rinse and soak the rice to make it easier to digest.

  2. Bring the water or broth to a gentle boil in a medium saucepan.

  3. Add the rice and salt, then reduce heat and simmer, stirring now and then, until it breaks down into a creamy porridge (about 45–50 minutes).

  4. In the last 10 minutes, add asparagus and mushrooms and cook until just tender.

  5. Serve warm with your choice of garnish.

Spring Congee isn’t just food — it’s a seasonal practice of self-care. By cooking with what nature offers right now, we give our bodies the support they need to release what no longer serves us, while inviting in the fresh vitality of spring.

Your feedback and questions are always welcome so please leave a comment below.

For further information on Chinese Medicine contact Tania Grasseschi (Acupuncture, Chinese Herbs, Qigong and Wholefood counselling). Tania is an AHPRA registered practitioner of Chinese Medicine located in Katoomba, NSW and lectured at the Endeavour College of Natural Health Sydney campus for 6 years.

The information provided on this site is for educational purposes only, and does not substitute for professional medical advice. Please consult a medical professional or healthcare provider if you are seeking medical advice, diagnoses, or treatment. Remember that you are responsible for your own health and safety at all times.