Ginger
I like the spiciness of ginger. Especially, when fried. When winter comes, I start to use small amounts in the kitchen. When pollen season starts, I slowly suspend ginger again. Cross–reactions especially happen to/with mugwort pollen (artemisia). But since the body is playing crazy on birch pollen also, I slowly try keep distance from it as soon as winter ends. But as you see, in some seasons ginger works well for me too.