With a shrub recipe, too
April is the first month wholly situated in the spring season, and with it often comes a desire to nourish ourselves with vegetables. Our bodies hunger for fresh, crisp greens and the minerals they provide, likely an inbuilt craving based on their seasonal appearance, but a useful one nonetheless.
Through much of history in the northern hemisphere, even a bit after World War Two, supplies were thin through the early Spring, and those first green shoots were a true luxury that we often take for granted today.
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