parsley

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parsley

Herbal medicine
A culinary herb rich in vitamins A and C, which is diuretic, expectorant, laxative, spasmolytic and a digestive tonic; it is used internally for asthma, colds, congestive heart failure, coughs, fever, hypertension, indigestion, irregular menses and premenstrual syndrome.
 
Toxicity
Regular use of parsley requires dietary compensation with potassium, given parsley’s potassium-depleting diuretic effect; medicinal levels of parsley should not be used in pregnancy, as it stimulates uterine contractions; it should not be given to young children.

parsley

(pars′lē)
A root herb, Petroselinum crispum, of the carrot family used primarily in cooking as a spice. In herbal medicine it is used to promote menstruation, to treat high blood pressure, and to cleanse the bowels (when given as an enema). Parsley has a high content of oxalates (the chemical component of many kidney stones). It also contains chemicals that may cause rashes in patients exposed to ultraviolet light.

parsley,

n Latin name:
Petroselinum crispum; parts used: leaves, roots, seeds, oil; uses: diuretic, antiinfective, antiinflammatory, antioxidant, antispasmodic, coughs, menstrual complaints, gastrointestinal distress, joint pains; precautions: pregnancy, lactation, children; oil should be avoided by those with kidney inflammation, cardiac, kidney and liver disorders, high blood pressure medications, lithium, MAOIs, opiates. Also called
common parsley, garden parsley, or
rock parsley.

parsley

petroselinumcrispum.
References in periodicals archive ?
Cover and bring to a simmer over high heat; then reduce heat and simmer until parsley roots are just barely tender, 15 to 20 minutes.
Find parsley roots at welt-stocked grocery stores and farmers markets.
RELATED ARTICLE: Root Vegetable Canapes: Parsley Root Veloute,
Fry reserved parsley leaves and parsley root skin until crisp,
Reduce the heat, add the carrots, celeriac, leeks, and parsley root and simmer until ender, about three hours.
Add the onions and parsley root and saute until translucent.
Add the celeriac, celery, onions, and parsley root and roast until browned, about five minutes.
Gently reheat parsley roots In butter; season with salt and pepper.