As we emerge from the Snowmageddon many of us experienced this past winter, we’re pivoting into the transformational months of spring. This is a great time to rejuvenate our skin for the summer months to come. We’ve selected products from our Clinical Line for their active, nutrient-dense properties that promote strength and resilience. The line utilizes a myriad of spring plants—from nettles, roses, horsetail and chrysanthemum—to truly honor and reap the benefits this potent time of year has to offer.

Our Soothing Toner hydrates and replenishes skin with mineral-rich nettles, cucumber hydrosol and hyaluronic acid. To rejuvenate the skin’s radiance, our Stem Cell Serum Hydrating Serum facilitates cell renewal with Swiss apple stem cells, while rose hydrosol nourishes and calms. For those who want it all, our Radiance Face Cream is our most diverse and potent formula utilizing skin brightening factors from chrysanthemum and collagen-promoting horsetail, in combination with wrinkle reducing peptides, stem cells and hyaluronic acid, it is the Shangri-La of creams.

Fiddlehead ferns are a personal favorite and often-overlooked springtime vegetable. They hint at the first notes of summer and can help nudge you out of your cooking rut with a new colorful and exciting ingredient. Fiddlehead ferns are often available in natural grocery stores and farmers markets in the spring. If you want to forage, please do so responsibly.

Sautéed Fiddlehead Ferns with Toasted Pumpkin Seeds

2 cups fiddlehead ferns

2 tablespoons butter (you can substitute with olive oil)

1 lemon

1 clove garlic, minced

1 dash sea salt

1/8 cup pumpkin seeds

Wash fiddleheads well and remove the stems. Heat butter in a skillet and add the garlic. Sautee until translucent, and then add the fiddleheads. Cook for about five minutes or until tender, flipping them once one side has a little color on it. If they’re still tough, cover with a lid for several minutes and allow them to steam (you can treat these much like you would asparagus, striving for the same balance between tenderness and a slight bite). In a separate pan, toast pumpkin seeds until lightly browned and fragrant. Sprinkle seeds over the fiddleheads, along with a dash of sea salt, a touch of lemon juice and lemon zest.