Parsley Carum petroselinum

parsleyCommon name: Apium petroselinum, Petroselinum lativum, petersylinge, persely, persele.
Occurrence: this was first cultivated in Britain in 1548, now completely naturalized through England and Scotland.
Parts used: the root, seeds and leaves. The root is slightly aromatic and contains starch mucilage, sugar, volatile oil and apiin. Parsley seeds contain more volatile oil, which consists of terpenes and apiol, an allyl compound.
Medicinal uses: carminative, tonic, aperient, diuretic. A strong decoction of the root is used in gravel, stone, kidney congestion, jaundice and dropsy. Bruised parsley seeds used to be given against plague and intermittent fevers, while the external application of the leaves may help to dispel tumours. A poultice of the leaves is effective against bites and stings of poisonous insects.
Administered as: fluid extract, essential oil, infusion, ointment and poultice.

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