Parsley Leaf, (Petroselinum crispum (syn. P. sativum; Curly-leaved Parsley) Cut and Sifted Bulk

Family

Apiaceae (Parsley Family)

Etymology

First-century herbalist Dioscorides named this genus Petroselinum, deriving the name from the Greek petros, "rock," and selinon, "celery." The common name parsley derives from that genus name.

Range of Appearance

Parsley, a biennial native to southern Europe, thrives in full sun to partial shade and in moist soils where limestone is prevalent. The hermaphroditic, aromatic flowers grow in compound umbels. The leaves are wavy and finely divided.

Parts Used

Leaf, root, seed

Physiological Effects

Anthelmintic, antioxidant, antirheumatic, antiseptic, antispasmodic, aperient, aphrodisiac, carminative, digestive, diuretic, emmenagogue, expectorant, galactagogue, odontalgic, ophthalmic, parturient, sedative, stomachic

Medicinal Uses

Parsley's high chlorophyll content facilitates the body's utilization of oxygen, while its essential oils increase circulation to the digestive tract. The herb also helps reduce excess fluids in the body via its action on the kidneys. The leaves are used in the treatment of anemia, arthritis, cancer, cystitis, delayed menses, dysmenorrhea, edema, flatulence, gout, halitosis, infertility, jaundice, kidney inflammation, kidney stones, and rheumatism. They are also used to encourage convalescense. The seed is used as a galactagogue. Topically, parsley leaf can be prepared as a poultice to treat bruises, insect bites, and sprains; as a hair rinse to reduce dandruff and graying hair; as facial steam or lotion to relieve dry skin; or as an eyewash to soothe tired eyes. They also can be rubbed on the body to repel mosquitoes. The juice can be applied topically to treat toothache.        

Culinary Uses

The leaves are a poplar culinary seasoning. They are best eaten fresh and raw, rather than dried or cooked. The root of Petroselinum tuberosum can also be eaten, raw or cooked.

Other Uses

The ancient Greeks believed that parsley sprang from the blood of Archemorus, the herald of death; soldiers avoided eating it before battle, and it was used to make wreaths for the tombs of the dead. Today, the essential oil is used in men's perfumes.

Constituents

Essential oils (apiole, myristicin, limonene, eugenol), coumarins, glycoside (apiin), flavonoids (apigenin), chlorophyll, protein, beta-carotene, B complex vitamins, vitamin C, iron, magnesium, histadine

Contraindications

Avoid large amounts during pregnancy; small amounts used for culinary seasoning are safe, however. Avoid excessive amounts of the seeds.

Plant details were provided by iPlant by Brigitte Mars.

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