Monday, March 29, 2010
Chag Samaech - Passover
To those Celebrating, if you are the firstborn, may you have a good fast.
Today is Passover and at sundown it is time to celebrate with a family Seder. I wish all who are honoring this ancient tradition of our Journey out of bondage a sweet and meaningful Chag Sameach!
My heart cries out that this may be true - L'shanah haba'ah b'Yerushalayim!
This year I was smart and didn't wait until the last week to find parsley which if you wait too late it becomes almost impossible. In the one store I shop in I had barely taken notice of some herbs near the tomatoes and across from the temporary Passover isle. But last week while shopping again I took notice. They were ORGANIC! and they had Parsley! So I grabbed one and shall have fresh parsley for my table tonight.
And for those of you who barely take a bite of it while dipping in the salt water, here's some info that might make you eat up the whole thing and ask for more!
More than just a garnish, parsley if full of wonderful things (I even take a Kosher supplement of garlic and parsley from Frieda). Parsley is not only the worlds most popular herb it is one that once established in your garden will come up year after year. I even have some growing in my shady yard in a pot and it comes up each year, although sadly not in time for Passover!
Here are some nutritional facts, per 2 tbls
It is full of Vitamin K (something very important to those who have trouble with blood clotting) well over the RDA.
It also contains Vitamin C, A, Folate and Iron, all for a mere 2 calories!
But there's more! A sprig of parsley can provide much more than a decoration on your plate. Parsley contains two types of unusual components that provide unique health benefits. The first type is a volatile oil component of myristicin, limonene, eugenol, and alpha-thujene. The second type is flavonoids-which include apiin, apigenin, crisoeriol, and luteolin. You can read what this means here.
And don't forget the freshness it gives your breath after a meal or between courses!
So don't leave it on your plate as a garnish, that's not the only reason it's there! I even make cool beads with it!