Botanical Name
- Family Umbelliferae
- Petroselinum crispum
Common Names
Cautions
- Excessive consumption of the seeds can be toxic.
- Do not take seeds during pregnancy or if suffering from kidney disease.
Description
Native to Europe and the eastern Mediterranean, parsley is a well-known biennial (sometimes an annual) herb, growing to a foot in height. It has an erect stem, bright green compound, smooth or crinkled leaves, umbels of small white flowers, and tiny ribbed seeds. It is cultivated everywhere for culinary use.
Key Actions
- anti-inflammatory
- antioxidant
- diuretic
- digestive aid
- nutritive
- promotes menstruation
- uterine stimulant
Key Components
- volatile oil (including 20% myristicin, 18% apiole, plus many other terpenes)
- flavonoids
- phthalides
- coumarins (including bergapten)
- vitamins ( including A, C, E, niacin, and riboflavin)
- minerals (including iron, potassium, calcium, magnesium, and phosphorus)
Medicinal Parts
- Leaves, root, seeds
- The flavonoids are anti-inflammatory and antioxidant.
- Myristicin and apiole have diuretic and uterine stimulant properties.
- Bergapten, a furocoumarin, is responsible for photosensitivity in some people.
Traditional Uses
The root is more commonly prescribed in herbal medicine than the seeds or leaves. It is taken for flatulence, cystitis, rheumatic conditions, and to promote menstruation and relieving its pain.
The seeds have a much stronger diuretic action than the leaves and may be substituted for celery seeds in the treatment of gout, rheumatism, and arthritis. Both act by encouraging the flushing out of waste products from inflamed joints and removing them via the kidneys.
It is also effective when used topically.
Because of its chlorophyll content, parsley is used most often as a breath freshener, and has the ability to mask strong odors, including that of garlic.
Highly nutritious, parsley is considered to be a natural vitamin and mineral supplement.
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