Fruits: Fructus petroseliniRoot: Radix petroseliniLeaves: Herba petroselini Bittersilche, Silk, PeterlingParsley is a biennial plant with a branched stem and grows up to 1 m high. The distinctive dark green leaves give off a typical smell when rubbed between the fingers. During the flowering period, the umbelliferous flowers of parsley are greenish-yellow in color.
Occurrence: Home Mediterranean area, cultivation worldwide. The root and fruit of the parsley are used to produce a medicinal herb. Much essential oil with the main component apiol, also the glycoside apiin.
Parsley fruits or seeds are the most effective and are used for the elimination of water in case of water accumulation in the body. It is also used to promote milk flow in nursing mothers. The drug has a weak antispasmodic and appetite stimulating effect.
NOT recommended for parsley root is used less frequently, but similar to the fruit. Parsley herb is only used as a spice in the kitchen. 1 teaspoon of parsley fruit is roughly crushed in a mortar, half of which is boiled in a cup of boiling water.
It is left to stand covered for 5 minutes and drunk three times a day, one cup each. To prepare a tea from parsley root you need 1 teaspoon of cut drug per cup. Preparation as described above. With normal dosage of parsley, none are to be expected.
