Your seasoning can make or break a dish. As a Celiac, I prefer to use fresh herbs when preparing meals, especially my Thanksgiving Day feast. Fresh Rosemary, Sage, Parsley, Celery, Onions, Garlic, red and green Peppers are incorporated into several of my dishes. I love the smell of fresh herbs. Their aromatic flavors are released with every chop, slice and dice.
In my house the smell of fresh herbs on Thanksgiving Day always prompts my oldest son to volunteer to be the food taster. This tradition began when he was 4 years old. He would run into my kitchen multiple times over the course of an hour to ask me what I was cooking and he would insist on tasting everything that I was preparing. This has continued to be an on-going event for the last 22 years.
In addition to knowing that there are no hidden ingredients in fresh herbs, there are benefits to eating them. For example, here are a couple of tips on the nutritional value of these herbs. Fresh Rosemary is known for its folic acid, vitamins A and C. Sage fresh or dried, is a rich source of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium.
Parsley is a good source of folic acid, vitamins A and C. Celery is a good source of vitamin K, folate, potassium, dietary fiber, manganese and pantothenic acid. Onions are best known for making the eyes watery while slicing. In spite of this, Onions are also known for providing vitamin C. Garlic which is best known for its protection against vampires also has nutritional benefits. Garlic is a source of manganese and vitamin B6, vitamin C, copper and its ability to assist with fighting common colds.
Fresh herbs provide vibrant colors to foods. They can turn a side dish into a piece of art with their pops of color. I highly recommend incorporating them into your everyday life.