Introduction
The Five Element framework in TCM provides a natural structure for seasonal eating. Each season corresponds to an element, an organ pair, a color, and a flavor.
Spring (Feb–May) — Wood — Liver
- ›Element: Wood | Color: Green | Flavor: Sour
- ›Foods: Young greens, sprouts, lightly cooked vegetables, chicken liver, beets, lemon
Summer (May–Aug) — Fire — Heart
- ›Element: Fire | Color: Red | Flavor: Bitter
- ›Foods: Watermelon, cucumber, mung beans, bitter melon, tomato, light proteins
Late Summer (Aug–Sep) — Earth — Spleen
- ›Element: Earth | Color: Yellow | Flavor: Sweet
- ›Foods: Squash, corn, sweet potato, millet, pumpkin, rice congee
Autumn (Sep–Nov) — Metal — Lung
- ›Element: Metal | Color: White | Flavor: Pungent
- ›Foods: Pear, daikon radish, onion, garlic, white rice, honey, cauliflower
Winter (Nov–Feb) — Water — Kidney
- ›Element: Water | Color: Black/Dark | Flavor: Salty
- ›Foods: Black beans, black sesame, walnuts, bone broth, lamb, miso, seaweed
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Warming & Cooling Foods
How foods are traditionally classified by their energetic thermal nature in TCM
This content is for general education only and is not a substitute for professional medical or dietary advice. Always consult a licensed healthcare provider for personalized guidance.