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Last verified: April 2026

Vasanta — Spring

वसन्त — Vasanta — Mid-February – Mid-April

Vasanta is when accumulated winter Kapha melts. Ashtanga Hridayam documents it as the season most prone to Kaphaja diseases: colds, congestion, fatigue, and loss of appetite. The classical regimen is the most actively Kapha-clearing of the six seasons.

Charaka Samhita, Sutrasthana 6.22
Vasante shleshma kaphah — Kapha accumulated in winter liquefies in spring and must be addressed through seasonal regimen and, where accumulated, Vamana.

Classical spring regimen

Diet

Kapha-reducing foods

Bitter, pungent, and astringent tastes are dominant. Honey is the optimal vehicle — Kaphahara and Lekhana. Old rice, barley, and warm dry foods. Avoid: sweet, heavy, cold, oily foods; cold drinks; excessive dairy; daytime sleeping.

Exercise

Most vigorous season

Spring requires the most vigorous exercise. Kapha makes the body heavy. Udvartana (dry herbal powder massage) specifically indicated.

Panchakarma

Vasanta Vamana

Spring is the classical season for Vamana (therapeutic emesis). Liquefied Kapha in the upper channels is most accessible. Requires a qualified practitioner.

Herbs

Bitter and pungent emphasis

Triphala (Lekhana); Trikatu (Kapha-reducing); Guduchi (Tikta, immune-building); Kutki (Charaka Samhita for spring liver and Kapha conditions).

Honey in spring
Ashtanga Hridayam documents honey as most beneficial in Vasanta — Lekhana and Kaphahara properties make it the optimal vehicle for all spring preparations.