Parsley

Traditional Uses & Why Herbalists Value It

European cooks and herbalists use parsley leaf as a fresh green and infusion herb, and the root as an earthy food and decoction ingredient. Both appear in urinary-oriented traditions. Herbalists choose the part to suit the preparation: leaf is steeped, while the thicker root is usually cooked or simmered.

What Modern Research Has Found

Research describes parsley's flavonoids and aromatic constituents and explores urinary and other activity mainly in experimental models. Human trials of leaf or root alone are sparse. Concentrated seed oil has a different composition and safety profile from food portions.

Parts Traditionally Used

Leaf: Fresh green flavor and a history in food and urinary-oriented infusions.

Root: An edible underground part usually cooked or simmered; it gives a different flavor and preparation from the leaf.

Parsley in Formulae

Kidney LifeBoost Tea lists both leaf and root, pairing their green and earthy flavors with other urinary-tradition herbs. Liver LifeBoost Tea lists the leaf among a wider group of bitter and aromatic ingredients.

Products Containing This Ingredient

• Kidney LifeBoost® Tea
• Liver LifeBoost® Tea

Sources & Further Reading

• Kew Petroselinum crispum >
• Parsley traditional-use review >