Botanical Name: Petroselinum crispum Family: Umbelliferae

Common name(s): Parsley


  • Biennial; herbaceous | Zones 5-8 | 12-20 inches tall | White, umbel flowers in early to midsummer in the second year
  • Full sun; partial shade


Aerial parts can be harvested any time. Harvest the roots the fall of the first year or spring of the second year.


Infusion: Pour 1 cup of boiling water onto 1-2 teaspoons of the leaves or root and let sit in a covered container for 5-10 minutes. Drink 3x/day.

Tincture: 10-30 drops, 3x/day.

Food: Use as a culinary herb. It is a rich source of vitamin C.


Constituents: Essential oil (strongest in the seeds), apiol, myristicin, glycoside apiin, vitamin C, mucilage (in root), starch, sugar.

Actions: Antirheumatic, aperient, antiseptic, antispasmodic,  carminative, diuretic, emmenagogue (the seeds), expectorant, sedative

Uses: Urinary inflammation, fluid buildup, stimulating menstruation

Cautions: do not use during pregnancy


  • Root: Sweet, bland, neutral
  • Leaves: Spicy


  • Homegrown Herbs, Tammi Hartung
  • The Way of Herbs, Michael Tierra
  • Holistic Herbal, David Hoffman

Did you know parsley was a great breath freshener? Just grab a few leaves and chew them up. I knew this, but I didn’t know any of the other stuff I just learned while researching this post!

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