The word Ritucharya is made of two words – Ritu means seasons Charya means do’s and don’ts (regimen). This topic discusses in detail regarding different seasons and the regimen to be followed.

Six Seasons – in the Ancient Ayurvedic Calendar

A season (Ritu) is comprised of two months (two Masa).

Shishira Ritu (winter, dewy season) – Magha and Phalguna (Mid January – Mid March)
Vasanta Ritu (Spring season) – Chaitra and Vaishakha (Mid March – Mid May)
Greeshma Ritu (Summer season) – Jyeshta and Ashadha (Mid May to Mid July)
The above three Ritus form Uttarayana – Northern solstice. Here, fire is dominant. It is also called as Adana Kala, wherein the human strength is relatively low.

Varsha Ritu (Rainy Season) – Shravana and Bhadrapada – Mid July – mid September
Sharath Ritu (Autumn season) – Ashvayuja and Karthika – Mid September to Mid November
Hemantha Ritu (Winter season) – Margashira and Pushya – Mid November to Mid January
These three seasons form Dakshinayana – Southern solstice. It is also called as Visarga Kala, wherein the human strength will be relatively high.

Uttarayana – Adana kala – Northern Solstice – mid January – mid July

Because of the nature of the path, both the Sun and wind become very strong, powerful and dry during this half of the year. It takes away all the cooling qualities of the earth. Bitter, Astringent and Pungent tastes (Tikta, kashaya and Katu Rasas) will be more powerful, respectively, in the successive Ritus. Hence Adana Kala is dominated by fire.

Dakshinayana – Visarga Kala – Southern Solstice – mid July – mid January

During this period, the Sun releases strength of the people. Here moon is more powerful, earth is cooled down due to clouds, rain and cold wind. Sour, Salt and sweet (Amla, Lavana and Madhura) tastes are dominant respectively during the three seasons of this period.

Variation in strength as per season –

śīte agryaṃ, vṛṣti gharme alpaṃ balaṃ, madhyaṃ tu śeṣayo: |

Winter – Hemantha and Shishira – mid November – mid March – Highest strength
Summer and rainy seasons – mid May – mid September – Lowest strength
Spring and Autumn – Medium strength.

Use of taste as per season –

During winters, (Hemanta and Shishira) and varsa (rainy season), Sweet, Sour and salt tastes should be especially used. Bitter, pungent and astringent tastes should be used more during vasanta (spring season), Sweet taste should be used more during Nidagha (summer); and Sweet, bitter and astringent tastes should be used during Sharath (autumn).

Qualities of food as per season –

The food and drink should be dry (moisture less, fat-less) during Sharat and Vasanta (autumn and spring) and food should be cold during gharma (summer) and ghnanta (end of rainy season) and should be hot in other seasons.

nityaṃ sarvarasābhyāsa: svasvādhikyamṛtāvṛtau ||

The habit of using all the six tastes every day is ideal for maintenance of health. However, during particular seasons, the particular tastes should be given special emphasis.

Ritusandhi- (inter-seasonal period) –

ṛtvo: antyādi saptāhau ṛtusandhiriti smṛta: | tatra pūrvo vidhistyājya: sevanīyo aparaḻ kramāt || asātmyajā hi rogā: syu: sahasā tyāgaśīlanāt ||

The seven days at the end and commencement of a season is known as Ritusandhi (inter seasonal period). During this period, the regimen of the preceding season should be discontinued gradually and that of the succeeding season should be gradually adopted; sudden discontinuance or sudden adoption gives rise to diseases caused by asatmya (non-habituation).