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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