Parsley - Petroselinum crispum

Alternative names: Garden parsley, rock parsley

Parts used: Leaves, roots, seeds

Actions and qualities: Antioxidant and high in vitamins A, B, and C as well as potassium, iron, copper, manganese, and folate. The roots can help regulate menstrual flow and both the roots and leaves are diuretic. Its seeds are antimicrobial, antiseptic, antispasmodic, anti-inflammatory, and commonly used to treat gastrointestinal disorders and kidney stones. Its leaves are also employed in cases of gastrointestinal distress. 

Specific uses: In culinary applications, parsley leaves can be found in soups and dips, and is a notable feature in Lebanese tabbouleh and Italian salsa verde. Parsley seeds may also be used in cooking, though they impart an even stronger flavor than the leaves. Parsley seed oil can flavor soaps and perfumes, while essential oils from its roots and leaves can be used medicinally. 

Contraindications: Pregnant and nursing mothers should consult a physician before use.

History and lore: A book published in 1579 speaks of parsleys’ merits, including help with “torments of the guts.”