Dill and parsley contain an increased amount of vitamins and essential oils, and they do not irritate the intestines of babies. Therefore, such greens are often used to prepare baby food. It increases appetite and improves digestion, and also decorates and complements various dishes. Greens are added to soups, salads and snacks. Healthy smoothies and hearty main courses are prepared from parsley and dill. Let's find out when you can give your child parsley and dill.
The benefits of dill
Dill contains fats, antioxidants, proteins and carbohydrates, a wide range of vitamins and minerals. The product contains copper and zinc, manganese and iron, phosphorus and potassium, magnesium and calcium, sodium, B vitamins, vitamin C and E. Due to these components, dill increases immunity and stamina, gives strength and vigor, ensures normal growth and child development.
Dill has a positive effect on vision, prevents the development of anemia, strengthens teeth and reduces the sensitivity of tooth enamel. Macro- and microelements in dill maintain normal blood sugar levels, participate in the formation of connective and bone tissues, and ensure elasticity of the skin and blood vessels.
In addition, the benefit of dill for children is that it increases appetite. If your baby doesn't eat much, give your baby a salad of fresh herbs with dill and vegetable oil before the main meal. Greens also increase muscle tone, eliminate dryness and flaking of the skin, strengthen bones and heart, improve digestion and have a positive effect on the functioning of nerve cells.
Arugula
This beautiful herb has become very popular in our latitudes in recent years. The slight bitterness of arugula is given by essential oils, including mustard oil, an excellent source of essential fatty acids Omega-3 and Omega-9. Arugula increases appetite, has antibacterial properties, normalizes water-salt balance, and according to some data protects the walls of the stomach from irritation. By the way, it is highly recommended to eat arugula regularly if you have diabetes, as it can lower blood sugar levels. Thanks to its excellent balance of iron and ascorbic acid, arugula helps maintain normal hemoglobin levels.
- It is recommended to offer arugula in its raw form, for example in the form of a salad, to children no earlier than 1.5-2 years.
Source: Burda Media
Beneficial properties of parsley
- Relieves inflammation, heals wounds and eliminates irritation;
- Increases the body's resistance to infections and viral diseases, strengthens the immune system;
- Eliminates swelling and excess fluid in the body;
- Increases the elasticity of blood vessels, improves composition and ensures normal blood clotting;
- Positively affects the circulatory and endocrine systems;
- Restores damaged tissues and cleanses the skin;
- Rids the body of toxins, free radicals and waste, eliminates harmful bacteria;
- Increases hemoglobin, strengthens bones;
- Improves the functioning of digestion and kidneys, reduces the acidity of juice in the stomach;
- Activates material and carbohydrate metabolism;
- Eliminates runny nose caused by allergies;
- Reduces optic nerve fatigue and improves visual acuity;
- Helps with kidney and eye diseases, cancer and bladder infections;
- Provides flexibility, strength to cartilage and tendons;
- Destroys bacteria in the mouth and eliminates bad breath. By the way, experts advise chewing parsley after eating onions or garlic to get rid of unpleasant sugar
Parsley and dill: is there any harm?
Essential oils in greens can cause an allergic reaction. An allergy to dill in a child or to parsley most often manifests itself in the form of a rash on the body and skin itching, nausea and vomiting. Abdominal pain and abnormal bowel movements (diarrhea or constipation), nasal congestion and tearing, irritation and redness of the eyes may appear.
Sometimes there is difficulty breathing, internal swelling of the respiratory organs and tracts. Moreover, such internal swelling of organs is extremely dangerous. If signs of food allergy or poisoning appear, exclude the product from the baby’s menu and consult a doctor. With the right approach, lifestyle and nutrition, many children’s allergies to certain foods go away by the age of four or five.
Early greens are contraindicated for children, as foreign substances are added when growing such products. Various chemicals, pesticides and nitrates help to quickly grow vibrant, green and beautiful greens. However, such parsley or dill are tasteless. They can cause severe intoxication in the child and seriously harm the child’s body.
In addition, greens are not recommended for low blood pressure, as they can aggravate the condition and even cause fainting. And in large quantities, parsley and dill disrupt digestion and worsen stool. To avoid possible problems, it is important to feed your baby only fresh and naturally grown greens, preferably homemade. In addition, it is important to introduce complementary foods correctly. Next, we’ll look at the age at which children can be given parsley and dill.
When to introduce it into the diet?
Of course, while the child is breastfed, mixed or bottle-fed, there can be no talk of any parsley on his menu: the digestive system is not yet mature to absorb nutrients from such products.
This type of greens is safe for children, provided that they have already learned to eat solid foods, have sufficiently mastered chewing skills and become familiar with basic complementary foods. Another important point: the baby should not be allergic to parsley. But only a doctor can accurately determine its presence/absence.
In the United States, the ideal age to introduce parsley into the diet is 6-8 months. Foreign experts believe that the earlier a child gets acquainted with this product, the lower the risk of developing an allergic reaction. For example, Ruth Yaron, the author of the “Superfood” system for babies, recommends introducing boiled greens at 8 months, and raw, finely chopped greens at 9 months. But in Russia, pediatricians have still not come to a consensus. Some people do not recommend starting to get acquainted with these greens before one year of age, while others allow it - in small quantities as part of multi-component vegetable purees. But for safety reasons, do not give your baby raw leaves until they are 1-1.5 years old - only after heat treatment.
At what age should dill and parsley be given?
Dill can be given to babies after eight months. Start adding a small amount of greens to your baby's soup or puree. Dill goes well with all types of vegetables, meat and fish. Give parsley after introducing dill after 11-12 months. For the first feeding, do not add more than 5 grams of product.
When the baby tries the dish, observe the baby’s reaction. If the reaction is negative, the product should be excluded from the menu. If he feels comfortable, add dill to baby recipes during the cooking process. After 1.5 years, the dosage of the product is increased to ten grams. In addition, you can start giving your children fresh vegetable salads. What salads can be prepared for children, see here.
Choose fresh, ripe greens grown in the open ground. Do not take dill or parsley that is yellowed, has spots or dots, or is otherwise damaged or defective. Before cooking, rinse the greens thoroughly and soak for one to two hours in cold water. Let the product lose some of its vitamin composition, but this will eliminate dangerous nitrates and pesticides.
Parsley and dill are not recommended for diseases of the pancreas, ulcers and pancreatitis, nephritis, stomach problems and individual intolerance.
Dill and its brother fennel
These two plants are so similar that it is very easy to confuse them. Additionally, if fennel and dill grow nearby, they cross-pollinate, resulting in hybrid varieties of the plant. I must say, there is nothing wrong with this, since both dill and fennel are extremely useful: for vision - the herbs have a high content of beta-carotene. Thanks to essential oils, flavonoids and minerals, dill (like fennel) increases appetite and helps with flatulence. A good source of calcium, potassium and iron. But be careful - in large quantities, dill lowers blood pressure. As for fennel, its aroma is not as bright as that of its relative dill, but it is from fennel seeds that the dill water known to all mothers is prepared.
- After a year, it is allowed to add a little dill while preparing soup, and from 1.5 years, in raw form.
Source: pixabay
In what form should greens be given to children?
For children under one year of age, give parsley and dill after heat treatment. To do this, just steam the greens or throw them into boiling water for a few minutes. In addition, chopped greens can be placed in a dish two to three minutes before readiness and then cooked under the lid. Do not use a microwave oven for cooking! After a year, you can introduce fresh herbs.
Dishes with herbs can be stewed, baked, or boiled. Such food is easier and faster to digest, assimilate, and puts less strain on the baby’s digestion and internal organs. In addition, products after such processing retain most of their beneficial properties.
It is better not to give fried foods to children under three years of age. Such dishes are difficult to digest and put a strong burden on digestion, cause indigestion and abdominal pain, and disrupt bowel movements. In addition, when you fry vegetables and herbs, they lose most of their beneficial elements and properties.
To enjoy natural herbs in winter and during the cold season, parsley and dill can be dried or frozen. To dry, rinse and dry the product thoroughly, hang in bunches in a dry, dark and well-ventilated area. Dry parsley and dill retain almost all the beneficial properties of fresh ones. Use them to prepare soups and main hot dishes. Here the greenery will take its original form.
For salads, use frozen greens. To do this, wash the dill and parsley, dry and finely chop. Pack in an airtight bag and put in the freezer. Such greens will remain quite juicy and retain most of the beneficial elements.
General rules for preparing greens for a child
- Young greens during their natural growth period are best suited for children, and not grown in greenhouses.
- Any greens should be thoroughly washed and then soaked in cold water for 10-15 minutes to reduce the amount of possible nitrates.
- In its raw form, more nutrients are retained, in particular vitamin C, but short heat treatment makes greens safer
- Any greens should be introduced gradually, in small quantities, observing the body’s reaction.
What interferes with iron absorption
Other types of greens in a child's diet
- Babies after 10-12 months can eat spinach no more than twice a week. It contains a high concentration of calcium and protein, which will have a positive effect on the growth and development of the child. Spinach strengthens bones and teeth. By the way, it will make an original and bright green puree. The child will definitely like it. This presentation will interest children and will be a suitable solution if they do not like or eat vegetables;
- Young sorrel relieves inflammation, improves the functioning of the intestines, liver and gall bladder. He diversifies the menu and decorates the dishes. For cooking, use only young leaves and introduce the product into the child’s diet after a year;
- Green onions strengthen the immune system, protect against colds and viral diseases, improve appetite and stimulate the formation of gastric juice. After boiling and baking, green onions retain their composition and beneficial functions. But it can irritate the intestines and gastric mucosa, so it is allowed only in small volumes. Give to children after one year;
- Lettuce leaves of various types (iceberg, romaine, arugula, etc.) are given to children after one and a half to two years. They have a positive effect on the functioning of nerve cells and hematopoiesis, regulate material metabolism and eliminate bacteria. The leaves are crushed and given to children up to 50 grams per day.
When to introduce greens into children's menus?
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With aromatic herbs, any dish will taste better. In addition, fresh greens help children get important vitamins.
Greens for children: what are the benefits?
Fresh greens contain minerals and vitamins that you won't find in any other vegetable.
So why is it so useful?
1. It contains a huge amount of enzymes - proteins that promote better absorption of food.
2. Fresh greens are rich in germanium, which protects the child’s body from oxygen starvation, saturates it with beneficial ions and eliminates harmful ones, and improves immunity. By the way, this substance is present in many other foods, but it is only from greens that it is best absorbed by the body.
3. Greens for children under one year old are an excellent solution, because they are low-allergenic products.
In spring and early summer there are still no fresh vegetables and fruits necessary to restore the baby’s strength after the cold. But there is already enough greenery.
Greens for a child: at what age should they be introduced?
He himself will tell you when it’s time to introduce greens into your child’s diet. As soon as he is ready to introduce complementary foods (from 6-7 months), you can begin to introduce him to parsley, celery, and dill.
Greens must be fresh and finely chopped. It is not recommended to introduce it in its pure form - it is better to add healthy herbs to baby purees or soups literally a minute before they are ready.
There are also allergies to greens. To eliminate it, give your baby a sprig of greenery. Let him chew it under your supervision. If everything is in order, you can safely give greens to your child.
What greens can be given to a child under one year old?
When you have started introducing complementary foods into your child's diet, you can begin to introduce him to other herbs. Lettuce goes well with vegetable puree. It should be boiled with other ingredients, and then thoroughly grind everything in a blender.
The most valuable substances in greens are found in June.
If the baby has good digestion (no stool problems or increased gas production), by 8-10 months you can introduce onions and garlic into his diet.
If you overdo it with greens, your child may develop irritable bowel syndrome. The symptoms of this disease are the same as for poisoning. Try to ensure that there is little greenery in the children's dish.
At 11 months, the little gourmet can be introduced to fresh salads. They should be based on lettuce and its varieties. It is a valuable source of folic acid, as well as a whole range of useful minerals and vitamins.
By the age of 1, you can start preparing cabbage soup with sorrel, baking spinach with egg in puff pastry. For entertainment or a teeth scratching stick, you can give your baby celery root.
Daily intake of greens for a baby
In order not to overdo it with greens, you need to know how much a child can eat.
It is recommended that very young children be given no more than 5 g of greens per day. This amount is quite enough to meet the baby’s needs for important microelements.
A decoction of dill seeds will help relieve intestinal colic. A decoction of the leaves will help with conjunctivitis.
Tips on greens in baby food
If you want greens to bring maximum benefits to your child’s body, follow these simple tips:
• wash the greens thoroughly in running water for several minutes; • You can quickly clear sand from leaves by placing them in highly salted water for a few minutes;
You need to wash your greens as thoroughly as possible. The leaves may contain not only dirt, but also clutches of insect eggs, snails and other living creatures.
In case of poisoning, it is recommended to drink a decoction of parsley. It also helps with insect bites.
• pay attention to greens before purchasing, avoid those with black spots on the leaves - most likely, the leaves have been chemically treated; • greens will be stored longer if, before putting them in the refrigerator, you wrap them in paper and place them in a bag; • green onions are best stored like other vegetables, wrapped in a damp cloth; • wilted greens can be quickly revived: place them in water at room temperature for 30 minutes.
07/3/2015 Feeding Up to a year Menu for a baby
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Alternative uses of parsley
Parsley has long been known for its medicinal properties, so the greens are used not only for food. Compresses with squeezed juice help with bruises. For flatulence, pour half a teaspoon of parsley seeds into two glasses of cold boiled water and leave covered for 24 hours. Drink a teaspoon of infusion an hour before meals.
For hair loss, pour two tablespoons of seeds into a glass of water and cook until sour cream. Cool the broth, add two tablespoons of melted butter. Periodically rub the resulting ointment into your scalp.
To cure measles, scarlet fever and other similar infectious diseases, fresh or dried parsley root is crushed, poured with a glass of boiling water and left for eight hours. The mass is filtered and taken a teaspoon 30 minutes before meals.
If a child refuses to eat and is capricious, a special infusion of parsley seeds will help. Pour a teaspoon of the product into a glass of cold boiled water and leave for eight hours. Give the mixture to your child one tablespoon before meals.
If the baby is bitten by a wasp or a bee, make a lotion with freshly squeezed parsley juice.
Itching after a mosquito bite will be eliminated by a leaf of greenery, which is ground to a paste. The composition is applied to the affected area. What to do if a child is bitten by a mosquito, wasp, bumblebee and other insects, read the link /. Subscribe to our VKontakte group
