Petroselinum crispum, Umbelliferae

Powerful cleanser of organs of elimination – especially the kidneys. Overall tonic. Outstanding for energy, stamina and endurance. A favorite of athletes for its Chlorophyll, Vitamins, Minerals & Phytonutrients

  • Excellent source of Vitamin C, Vitamin A and folate
  • Very good source of iron
  • Good source of copper, potassium, calcium, magnesium, zinc, Vitamin E, manganese, tryptophan, Vitamin B2 (riboflavin) and Vitamin B3 (niacin).
  • One ounce serving of parsley contains only 10 calories.
  • Contains a large amount of chlorophyll, acting as a natural breath sweetener.
  • Contains the nutrients iron, calcium and sodium.
  • Cleanses the blood and reduces coagulants in the veins.
  • Clears kidney stones.

A sprig of parsley can provide much more than a decoration on your plate. Parsley contains two types of unusual components that provide unique health benefits. The first type is volatile oil components – including myristicin, limonene, eugenol, and alpha-thujene. The second type is flavonoids – including apiin, apigenin, crisoeriol, and luteolin. Parsley contains two types of components which provide unique health benefits. The first is it’s volatile oils which contain myristicin, eugenol, alpha-thujene and limonene. Myristicin has been shown to inhibit tumor formation, particularly in the lungs. The oils found in parsley can help neutralize certain types of carcinogens.

The other component of parsley which provides health benefits is flavonoids. Luteolin has been shown to function as an antioxidant which combines with highly reactive oxygen-containing molecules to help prevent oxygen-based damage to cells. In addition to it’s oils and flavonoids, parsley is also rich in Vitamin C, folic acid and beta-carotene. Vitamin C acts as a powerful anti-inflammatory. Consumption of high levels of Vitamin C and beta-carotene have shown to reduce the risk of colon cancer, diabetes and asthma. Folic acid is a critical nutrient from proper cell division and is important for cancer prevention in the colon and the cervix, two areas of the body which contain rapidly dividing cells.

Multifaceted Cancer Prevention!

Parsley’s volatile oils – particularly myristicin – have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. Myristicin has also been shown to activate the enzyme glutathione-S-transferase, which helps attach the molecule glutathione to oxidized molecules that would otherwise do damage in the body. The activity of parsley’s volatile oils qualify it as a ‘chemoprotective’ food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke, charcoal grill smoke, and the smoke produced by trash incinerators).

Potent Antioxidant Capacity!

The flavonoids in parsley – especially luteolin – have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells. In addition, extracts from parsley have been used in animal studies to help increase the antioxidant capacity of the blood.

A Rich Source of Antioxidant and Cardio-Protective Nutrients!

In addition to its volatile oils and flavonoids, parsley is an excellent source of three vital nutrients that are also important for the prevention of many diseases: vitamin C, beta-carotene, and folic acid. Vitamin C has many different functions. It is the body’s primary water-soluble antioxidant, rendering harmless otherwise dangerous free radicals in all water-soluble areas of the body. High levels of free radicals contribute to the development and progression of a wide variety of diseases, including atherosclerosis, colon cancer, diabetes, and asthma. This may explain why people who consume healthy amounts of vitamin C-containing foods have reduced risks for all these conditions. Vitamin C is also a powerful anti-inflammatory agent, which explains its usefulness in conditions such as osteoarthritis and rheumatoid arthritis.

And since vitamin C is needed for the healthy function of the immune system, it can also be helpful for preventing recurrent ear infections or colds. Beta-carotene, another important antioxidant, works in the fat-soluble areas of the body. Diets with beta-carotene-rich foods are also associated with a reduced risk for the development and progression of conditions like atherosclerosis, diabetes, and colon cancer. Like vitamin C, beta-carotene may also be helpful in reducing the severity of asthma, osteoarthritis, and rheumatoid arthritis. And beta-carotene is converted by the body to vitamin A, a nutrient so important to a strong immune system that its nickname is the “anti-infective vitamin.”

Folic acid, one of the most important B vitamins, plays numerous roles in the body, but one of its most critical roles in relation to cardiovascular health is its necessary participation in the process through which the body converts homocysteine into benign molecules. Homocysteine is a potentially dangerous molecule that, at high levels, can directly damage blood vessels, and high levels of homocysteine are associated with a significantly increased risk of heart attack and stroke in people with atherosclerosis or diabetic heart disease. Enjoying foods rich in folic acid, like parsley, is an especially good idea for individuals who either have, or wish to prevent, these diseases. Folic acid is also a critical nutrient for proper cell division and is therefore vitally important for cancer-prevention in two areas of the body that contain rapidly dividing cells-the colon, and in women, the cervix.

Protection against Rheumatoid Arthritis!

While one July 2004 study suggests that high doses of supplemental vitamin C makes osteoarthritis, a type of degenerative arthritis that occurs with aging, worse in guinea pigs, another indicates that vitamin C-rich foods, such as parsley, provide humans with protection against inflammatory polyarthritis, a form of rheumatoid arthritis involving two or more joints. The findings, presented in the Annals of the Rheumatic Diseases were drawn from a study of more than 20,000 subjects who kept diet diaries and were arthritis-free when the study began, and focused on 73 subjects who developed inflammatory polyarthritis and 146 similar subjects who remained arthritis-free during follow-up between 1993 and 2001. Subjects who consumed the lowest amounts of vitamin C-rich foods were more than three times more likely to develop arthritis than those who consumed the highest amounts. (August 1, 2004)

The History of Parsley!

While parsley is a wonderfully nutritious and healing food, throughout history, it has often been under-appreciated. Until recently, parsley was mainly used as a decorative garnish which accompanies meals. While, it has been cultivated for over 2,000 years, although not consumed as a food, some civilizations did recognize the medicinal uses of this plant.

Throughout history, Parsley teas have been used effectively to treat kidney stones, bladder infections, jaundice and digestive disorders. Oil from the leaves and roots was used to repel head lice. As far back as Hippocrates, parsley was used in medicinal recipes for cure-alls, general tonics, poison antidotes and anti-rheumatics.

The Greeks held parsley in high esteem, crowning the victors at Isthmian and Nemena Games with chaplets of parsley. Wreaths were made out of parsley and placed on the tombs of the dead. The herb was never brought to the table of old, being held sacred to oblivion and to the dead. The civilization of the ancient Romans can be credited with being the first to bring this herb to the table as a garnish.

Parsley is used in the Hebrew celebration of Passover as a symbol of Spring and Rebirth. It is uncertain when parsley began to be consumed as a seasoning, but it is believed to be sometime during the Middle Ages in Europe. It is said to have been brought to North America by the ancient Vikings. (Medieval Scandinavians) Today, parsley is associated with lust, good luck, protection, purification, fertility, health, stamina, passion, meditation, rituals for the dead, and happiness.


Division: Magnoliophyta
Class: Magnoliopsida
Order: Apiales
Family: Apiaceae

Habitat: Native to the Eastern Mediterranean, cultivated worldwide.

Collection: The root is collected in the autumn from two year old plants. the leaves can be used any time during the growing season.

Part Used: The tap root, leaves and seeds.


  • Volatile oil, containing apiole, myristicin, b-phellandrene, p-mentha-1,3,8-triene, 4- isopropenyl-l-methylbenzene, 2-(p-toluyl)propan-2-ol
  • Coumarins
  • Flavonoids
  • Phthalides
  • Vitamins.

Actions: Diuretic, expectorant, emmenagogue, carminative, anti-spasmodic, hypotensive.

Indications: The fresh herb, so widely used in cookery, is a rich source of vitamin C. Medicinally, Parsley has three main areas of usage. Firstly, it is an effective diuretic, helping the body get rid of excess water and so may be used wherever such an effect is desired. Remember, however, that the cause of the problem must be sought and treated -don’t just treat symptoms.

The second area of use is as an emmenagogue stimulating the menstrual process. It is advisable not to use parsley in medicinal dosage during pregnancy as there may be excessive stimulation of the womb. The third use is as a carminative, easing flatulence and the colic pains that may accompany it.

CAUTION: Do not use during pregnancy in medicinal dosage.

Preparations & Dosage:

  • Infusion: pour a cup of boiling water onto 1-2 teaspoonfuls of the leaves or root and let infuse for 5-10 minutes in a closed container. This should be drunk three times a day.
  • Tincture: take 1-2 ml of the tincture three times a day.
Author: Life Enthusiast