Throughout my years of writing Reader articles I’ve repeatedly said that some of our best ideas come from the staff and customers. This is especially true in the Juice Bar. Everything from adding our own bakery items to the type of coffee we sell to many of the various juices and smoothies on the menu have been decided by staff and customers. It makes managing much easier, and the suggestions are always appreciated. One of the best suggestions we’ve gotten in the past year was the addition of parsley shots to our menu. I can already hear the comment, “Parsley shots? Seriously?” Well for the uninitiated in the wonders of juicing I’m going to tell you why they’re great.

Wheatgrass

Many of you have probably read about wheatgrass and its myriad of benefits. I’ve written two articles on it already myself. For those that haven’t here’s a summary: It contains over 80 active enzymes, including a great concentration of chlorophyll and bioflavonoids. Chlorophyll helps detoxify the liver, aids in digestion, and because of its similarity to hemoglobin it can help folks with anemia. Bioflavonoids are powerful antioxidants that can help with blood health, absorption of vitamins, and prevention of inflammation. Wheatgrass is also high in Vitamins C, E. K, and B9 (folic acid). Add to that, wheatgrass is an excellent source of calcium, copper, potassium, iron, magnesium, phosphorous, zinc, 20 different amino acids, and the essential fatty acids linolenic and linoeic acid. The reasons these are good for you have filled many a book, so suffice to say wheatgrass is mighty healthy and we sell a lot of shots of wheatgrass juice to folks looking for a quick and healthy pick-me-up.

Parsley

Parsley, on the other hand, is best known as the stuff you throw away when you’re done eating. Did you know, however, that parsley has three times the vitamin C that an orange has? Or that it is extremely high in manganese and potassium? That it has about twice the iron of spinach, and that the high levels of vitamin C actually assist you in absorbing all that iron? Parsley is also high in antioxidants, folic acid, chlorophyll, and both vitamins A & K. It is, simply put, one of the most nutritious herbs available and one of the most overlooked by consumers for its therapeutic benefits. It can aid rheumatism and kidney stones, settle your stomach and improve your appetite, and act as a general stimulant.

Parsley juice, as opposed to eating a sprig of it, has the added benefit of aiding you in absorbing all of these great things more quickly into your bloodstream. Juicing breaks down the fibers of the parsley and basically begins the digestive process for your body. There’s also less waste—you get almost 100% of the nutritional value of the food you juice.

Okay, so it’s great for you. Why do you only sell it in shots and not by the quart? First off, that’d be a lot of parsley! While greens contain a fair amount of juice, most juicers aren’t as efficient as we’d like them to be. We’ve been researching a new greens juicer for a while, but even with the best it’d take almost a case of parsley to get enough juice to do it by the bottle. More importantly, not only don’t you need that much, it’s not a good idea to drink it in large amounts. Like wheatgrass, parsley is a very potent juice. The recommended dosage (for lack of a better word) is no more than two ounces at a time. When mixing with other veggies, which is often recommended due to parsley’s thick texture, the usual mix is one part parsley to ten parts of the other veggies—pretty strong stuff. So, if you stop by the Bar and order one, you’re getting all you need out of that shotglass of juice.