Herbal succus ~ a traditional spring herbal tonic + wild greens hotshot recipe
There’s something magical about taking in a plant when it is just picked, fresh and you can feel its vitality. Teas and tinctures have their place, but sometimes you just want to feel that bright, raw, just-harvested energy moving straight into your cells. That’s where a succus comes in.
Succus (Latin for “juice”) is the freshly pressed liquid of a plant, taken immediately after juicing. It’s as close as you can get to bottling the life force of a herb. Unlike infusions or alcohol-based extracts, which work more slowly and preserve herbs for the long haul, a succus is about vitality in the here and now. It’s particularly lovely in spring when wild greens are at their tender, mineral-rich best.
Traditionally, succi were used in folk medicine when you wanted a direct, potent burst of what a plant had to offer – minerals, chlorophyll, enzymes, and a wild “aliveness”. It’s something you just can’t bottle. This is true peoples medicine, it can’t be mass produced, it can’t be picked up from the shop, it must be made fresh by you.
When to Choose a Succus
So when would you go for this medium over other preparations?
When herbs are abundant and fresh. Succus depends on that living vitality, so spring and early summer are prime time.
When you want immediate effect. Think circulation boosts, lymphatic movement, or a mineral hit.
When you’re craving freshness. It’s raw, alive, and energising and you can immediately feel the vitality.
When preserving isn’t the priority. Succus is best enjoyed fresh, though there are a couple of traditional tricks to extend its life.
Wild Greens Succus Hot Shot Recipe
This is my fiery, green, get-up-and-go version featuring cleavers, chickweed, and yarrow, with a good kick from ginger, lemon, and cayenne.
The Plants
Cleavers (Galium aparine) : A classic spring cleanser, supporting the lymphatic system to clear out stagnation.
Chickweed (Stellaria media) : Gentle, cooling and mineral-rich with anti-obesity properties
Yarrow (Achillea millefolium): Stimulates circulation, supports the liver and digestion
Ginger: A warming digestive and circulatory kick.
Lemon: Bright, alkalising, packed with vitamin C.
Cayenne: The fire-starter, enhancing absorption and sparking energy.
Together, they create a shot that wakes you up, clears stagnation, gently detoxes and makes you feel alive!
Ingredients (makes enough for 3 or 4 shots):
1 big handful cleavers (fresh)
1 big handful chickweed (fresh)
A sprig or two of fresh yarrow leaves (or a small flower head)
1 BIG piece fresh ginger - the more the better
1 whole lemon, peeled (leave the ‘pith’ (white parts), this is full of bioflavonoids and bitters)
Pinch of cayenne pepper
100-200ml water (enough to help blend)
Method:
Wash your wild greens thoroughly.
Blend the greens, ginger, lemon juice, and water until smooth.
Strain through muslin or a fine sieve to extract the succus.
Stir in a pinch of cayenne.
Pour into a shot glass and drink straight away for maximum vitality.
Preserving Your Succus
Succus is fleeting by nature, you really want to consume this within the day. Traditionally, herbalists preserved succus by adding 25–50% alcohol to stabilise it, creating a kind of hybrid between juice and tincture. This method works but does change the character (and taste) considerably and personally I’d rather enjoy my alcohol at the end of the day in the form of a lovely glass of cold prosseco. hehe.
For home use, if you have excess, the best option is to freeze your succus in ice cube trays. Once frozen, you can pop out a cube and add it to water or smoothies. While not quite as electric as fresh-pressed, it still carries much of that green vitality forward into the weeks ahead. If you have access to these wild herbs, however, its a relativity quick preparation to make every day or tow. Perhaps prepare the ginger and lemons in bulk to grab out of the fridge on the mornings you make this.
Enjoy and happy spring!
Penelope xo
