Strolling in spring nature with bursting buds all around and the sunshine getting stronger is great opportunity to pick up some herbs and use them in fresh spring delicacies. Thus, your body will get cleansed and provided with important vitamins and minerals, definitely necessary after long winter period. An example can be bear’s garlic, growing in wild nature in most parts of Europe including the Czech Republic. Its spicy smell and much finer garlic taste add the right flavour to a number of meals. The plant flowers have a strong smell; its long leaves are similar to those of lily of the valley, while the strongest taste comes from bulbils. Chopped bear’s garlic leaves can be used in quark or cheese spreads or to season warm meals including potato pancakes, soups, sauces or even Easter stuffing. Besides, the latter can definitely not be prepared without young nettles - these should be picked by mid-May at the latest, later their strength will gradually fade away. Nettles are beneficial for overall cleansing, with positive effect especially on kidneys, and they are used to heal inflammations, anemia and rheumatism. Their leaves can be used to prepare very tasty nettle spinach or soup or they can replace chives or parsley. Moreover, daisies and dandelions, one of the earliest spring flowers growing on grass surfaces, also present good effects on organism. The former can be used in vegetable as well as fruit salads or, coated in sugar they are great decoration of garnished bowls or cakes. Young dandelions with their slightly bitter taste are also perfect for salads. Nevertheless, when eating fresh dandelion leaves, do not exceed one-handful portion to avoid digestion problems.