Parsley is a well known herb in the kitchen. Its common names are parsley,
Petroselinum Lativum, Persele . Its botanical name is carum petroselinum or
Apium petroselinum. Its Arabic name is Bakdonis or Baqdounis. It is considered
as a native of eastern Mediterranean countries.
Though the medicinal virtues of Parsley are fully recognized, in former times it
was considered a remedy for more disorders than it is now used for. Its imagined
quality of destroying poison, was probably attributed to the plant from its
remarkable power of overcoming strong scents, even the odour of garlic being
rendered almost imperceptible when mingled with that of Parsley. The parts used
are the leaves, root and sometimes the fruits. Dried leaves have little or no
fragrance. The taste and aroma of Parsley is of a light, fresh scent and flavor.
The aromatic oils of Parsley make it an ideal breath freshener. All parts of the
plant exhibit the same characteristic aroma; it is strongest in the root.
The uses of Parsley are rather multiple with many culinary and medicinal
Medicinal grade material is usually obtained from the plain-leafed rather than
the curly-leafed varieties.
Parsley has traditionally been used as a diuretic and digestive aid, for fevers,
and of course, its abundance on dinner plates passively suggests its use as a
breath freshener, too.
Parsley is used as a diuretic, lithotriptic, carminative, antihelminthic,
stimulant, emmenagogue (especially seeds), expectorant, laxative, antispasmodic.
In the United States, the herb or root is often used as a carminative or
diuretic component of dietary supplements, in aqueous infusion, juice, or
alcoholic tincture dosage forms.
The approved modern therapeutic applications for parsley are supportable based
on its history of clinical use in well established systems of traditional
medicine, on phytochemical investigations, and pharmacological studies in
Parsley tea is used to settle the stomach after a meal. The tea is also used to
treat congestion caused by flu and colds, to lessen asthma attacks, for kidney
and liver obstructions, and anemia. It is often used to treat urinary infections
and fluid retention. Eaten fresh, it is a boost to the body, as it contains many
vitamins and minerals necessary for good health. It also freshens the breath
after eating fresh garlic and encourages milk production for nursing mothers.