Petroselinum crispum
Parsley
Apiaceae
At a Glance
- Common name
- Parsley
- Scientific name
- Petroselinum crispum
- Family
- Apiaceae
- Region
- Mediterranean
- Plant part
- Leaves, Seeds, Root
- Caffeine
- Caffeine Free
- Evidence
- Limited
- Safety review
- Safety information on file
Safety & Cautions
Safety information on fileBotanical Description
A biennial with bright green, deeply curled (or flat) leaves on slender stems, producing umbels of tiny yellow-green flowers and small ribbed seeds. A ubiquitous culinary herb with a long medicinal history.
Also known as: Curly Parsley, Flat-leaf Parsley, Parsley Seed
Historical Background
Used by Greeks and Romans as a digestive and breath freshener and in funeral rites; later a European diuretic and 'women's' herb. The seed was a stronger medicinal than the leaf.
Earliest recorded uses: Digestion, breath freshening, diuresis, and menstrual complaints.
Cultural significance: Symbolic of both death and renewal in antiquity; now a global kitchen staple.
Classical
Greeks and Romans use parsley for digestion and breath.
European
Seed and root used as diuretic and emmenagogue.
Traditional preparations:
- Fresh leaf infusion
- Seed decoction (small doses)
Traditional Uses
These uses document historical traditions and do not imply proven effectiveness.
Traditional European Herbalism
Leaf and seed infusions as a gentle diuretic, digestive, and breath freshener.
Flavor & Aroma
Aroma: Fresh, grassy, green
Tea Preparation
Modern Evidence
Rich in vitamin K, flavonoids, and apigenin; diuretic and mild antioxidant effects noted in laboratory study, with limited human trials.
Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.
References & Sources
- American Herbal Products Association · Botanical Safety Handbook (2013)
Related Herbs
Entry last updated August 15, 2026