Why do we feel more like eating green foods in spring?

Why do we feel more like eating green foods in spring?

As soon as the first rays of sunlight appear, a reflection sets in. We set aside winter soups, look at young buds, dream of crunchy salads, fresh herbs and green peas. It's like a visceral desire to eat "green."

But what if this wasn't just about fashion or Instagram-worthy dishes? What if this attraction to green had a biological, sensory or even emotional basis? Let's take a closer look at chlorophyll, the plant molecule that seems to call to us as soon as spring reappears:

What exactly is chlorophyll?

Chlorophyll is the green pigment in plants. It's what gives them their brilliant color and captures light to trigger photosynthesis - the fabulous process that turns sunlight into energy.

In our dishes, it can be found in:

Fresh herbs (parsley, basil, cilantro, etc.)

Leafy vegetables (spinach, chard, arugula, etc.)

Cruciferous vegetables (broccoli, cabbage, watercress, etc.)

Seaweed (spirulina, chlorella)

Young shoots (alfalfa, alfalfa, etc.)

In addition to its beautiful color, chlorophyll is far from anecdotal. It is often described as a true concentrate of benefits. Some studies even attribute antioxidant, anti-inflammatory and detoxifying properties to chlorophyll.

According to Santé Magazine, it helps oxygenate the blood, promotes cell regeneration and aids digestion.

Why do we like green so much in spring?

1. A desire for lightness

After the rich, comforting dishes of winter, our bodies often crave something lighter. It's an instinctive need to "clean up" and get things moving again. This is what some people call "cabbage soup syndrome": the desire to eliminate, to return to a fresher, plant-based diet.

Chlorophyll is known for its beneficial effects on the liver and the elimination of toxins. It supports liver function and helps neutralize certain harmful substances, as demonstrated by research conducted by the Linus Pauling Institute at the University of Oregon (Lin et al., 2001).

Dr. Jérôme Bernard-Pellet, nutritionist, points out that "the liver loves green vegetables." They are the natural allies of detoxification metabolism.

2. A boost of vitality at the end of winter

As the days get longer, energy slowly returns. Our diet plays a key role in supporting this process. Chlorophyll-rich foods are packed with essential vitamins and minerals:

Magnesium (anti-fatigue)

Vitamin C (immunity)

Vitamin K (bone health)

Vegetable iron (blood oxygenation)

According to an article by Matelma, green vegetables also act as a "fertilizer" for our microbiota, increasing our natural defenses.

3. A craving for nature... on your plate

In spring, we want to open the windows, walk barefoot in the grass and smell the fresh air. This connection to the living world can also be found in our food choices. Green vegetables, fresh herbs, young shoots: they give us the impression of putting a little nature back into our daily lives.

As Noovo Moi highlights, chlorophyll acts almost like a bridge between us and the plant world. It awakens our senses, reconnecting us to a gentler, more natural rhythm.

And visually, green continues to be the color of the renovation. It soothes, gently stimulates and balances. In short, it feels good.

How can I make the most of chlorophyll?

Here are some simple steps you can take to add more green to your plate without complicating your life:

Eat raw or lightly cooked: chlorophyll is fragile when heated. Think salads, gentle steaming, green juices.

Mix sources: baby greens, steamed broccoli, fresh herbs... Vary the pleasures!

Think seaweed: spirulina, chlorella, or even nori and wakame.

Use the tops: Often overlooked, radish, carrot or beet tops are full of flavor and very rich in chlorophyll.

Try the green smoothies: apple + spinach + lemon + ginger, a classic that wakes you up!

Meanwhile, the Santé Magazine article reminds us that chlorophyll is not a miracle cure. It works in synergy with a varied diet rich in fiber, healthy fats and seasonal fruits and vegetables.

Bottom line: eating greens is a way to be in tune with your body (and spring).

It's no coincidence that we're drawn to green when warm weather returns. It is a color that awakens us, comforts us and makes us feel good. And on the plate, this desire translates into fresher, lighter and livelier dishes.

Adding a little greenery to our meals is a simple and cheerful way to welcome spring. A small everyday gesture, but a big step towards balance!