Sabzi Khordan: how these Persian herbs eased my pregnancy morning sickness

Battling with morning sickness

On the dizzying, often queasy journey of early pregnancy, my stay in Persia offered an unexpected blessing, thanks to one of H’s many khallehs. Battling relentless morning sickness at six weeks pregnant, I discovered sabzi khordan, a mix of fresh herbs, was what my growing belly craved.

As a proud Geordie girl raised on kebabs, chips and garlic sauce, reaching for washed greens and herbs was not instinctive. Even H’s auntie seemed surprised at my newfound enthusiasm. Yet incorporating mint, tarragon and walnuts into my diet became a thing.

The art of eating green

For those unfamiliar, sabzi khordan translates roughly to “eating greens and herbs.” In Persian tradition, it also plays a role in fertility and general wellness, supporting the body, particularly the female reproductive system, through a diet rich in natural, restorative ingredients.

When nausea hit

When nausea hit, my cravings turned sharply toward mint, whether in tea, salads or the occasional mint chocolate chip ice cream. Tarragon, with its mild anise-like note, became my digestive ally, whether infused in chicken salads or roasted vegetables. Walnuts also helped as a snack, rich in omega-3s and nutrients, eaten by the handful and sprinkled over yoghurt and salads.

Newcastle’s green gap

Back home, sourcing fresh herbs posed a challenge. Supermarkets rarely offer more than a limp bunch of coriander or parsley. The scarcity made sabzi khordan feel all the more precious, a reminder that fresh ingredients connect us to culture and wellbeing.

A simple sabzi khordan recipe

“Embracing sabzi khordan became more than relief from morning sickness.”