Parsley (Petroselinum crispum) originated somewhere in the Mediterranean region; from there it progressed to Eruope, and is now cultivated worldwide. Parsley is the most common kitchen herb. It was used by both the Ancient Greeks and Romans. The leaf, seed, and root can be used medicinally. They have been proven to help flush excess water from the body. Parsley is commonly used for kidney and bladder stones, and urniary tract infections. In traditional folk medicine, parsley was used for water retention, to treat stomach and intestinal disorders, and for menstruation. Parsley contains volatile oils (apiole, myristicin, psoralens), carotene, vitamin B1, vitamin B2, vitamin C, and vitamin K. Parsley has a distinguish, spicy smell.
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Cautions Do not used parsley if pregnant. If water retention is due to a kidney or heart condition, parsely is not recommended.