Hemanta
Hemanta
early winter, mid-November to mid January
It is during hemanta that the health potential is at its
greatest due to the extrinsic cold of winter that contains
the expansive nature of agni within the body. Thus
the jatharagni becomes concentrated and digestive
capacity becomes strong to such an extent that if precautions are not taken its catabolic qualities will
extend to the digestion of the body itself. Thus, generally speaking, a vatahara routine is implemented at
this time, using foods and therapies that are guru
(‘heavy’) and snigdha (‘moistening’) in quality.
Warm oil massages, especially those medicated with
vathara herbs like As´vagandha¯ root (Withania somnifera) and Bala root (Sida cordifolia), are used upon
waking and before bed. Exercise is also an important
and vital component of the winter regimen to ensure
proper digestion and circulation of blood, and regular
sexual activity and physical intimacy are recommended. Meals throughout the day should consist of
warm soupy meat dishes and vegetable broths, high
quality fats, moistening grains such as wheat, rye and
brown rice, baked and steamed root vegetables, and if
available, lightly steamed above-ground vegetables.
Warming herbs and spices such as ginger, garlic, shallots, oregano, rosemary, basil, mustard, black pepper,
cinnamon and cardamom can be used during this
period. Although the variety of foods is limited,
a number of foods can be eaten at this time that at
other times might causes problems: any food that is
cold, dry or raw, however, is usually avoided in winter.
Reference
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