Gosh, I love the holidays.
This time of year is ripe for gatherings and reflection, but ask most folks, and you’ll one of the things folks love the most about the holidays is the food.
All that yummy food is rooted in the celebration of the harvest, and in that, a celebration of the bounty of nature.
It got me thinking about all of the healing benefits of the herbs that typically season some of our favorite holiday dishes
Whether you are making stuffing with sage and parsley, rosemary potatoes, or baked squash slathered with all of these culinary delights, you are getting some added benefits with each one.
Let’s start with parsley, which honestly is way too much of a rockstar to be relegated to the role of a lowly garnish.
Parsley is loaded with carotenoids (Lutein, Lycopene), folic acid, Vitamins A,C, & K, plus iron, magnesium, calcium, potassium, and manganese.
In Traditional Chinese Medicine, parsley is called a ‘xue’ (pronounced ‘Shu-ah’) tonic, meaning it invigorates the blood, enhances circulation, and can be used for anemia along with other herbs.
The parsley seed and root are not for use during pregnancy or for those preparing for pregnancy, but the leaf is fine. Chop it up and add it to salads, potatoes, and more.
You can also drink the tea of dried parsley and get a good concentrated dose of all the minerals and vitamins. Spoiler alert: It is not the best tasting tea, and can be mixed with other herbs that are also mineral rich, add some peppermint to improve the flavor.
If you’re into juicing, Parsley can be added to your recipe and taken that way as well.
Parsley is a mild diuretic, so not only is it great for swelling during pregnancy, but it should help reduce the bloating that might come along with overindulging at the holiday table.
Mixed with celery seed, parsley is great for gout and gouty arthritis.
Need a few ideas for where or how to incorporate more parsley to your holiday table than just the pop of color? Check out some recipes here!
Add it to your shopping list and enhance your health!