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 ?
He also denied that there was ever an agreement for him to sell any interest in Rock Exploration to Parsley.
5 EATING a bit of fresh parsley after your meal will freshen your breath naturally.
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Prepare the mushrooms, chop the garlic and parsley (keep separate).
There are classic dishes around the globe that make parsley the central focus, including chimichtrri, tabbouleh, gremolata, and persillade.
Parsley (Petroselinum crispum) is a member of the Apiaceae family along with celery, carrots and parsnips.
To make the parsley sauce, blend the milk and cornflour in a non-stick saucepan.
Its most common use in cooking is as a garnish (best to use the curly leaf variety for this purpose as it is brighter coloured than flat leaf parsley and its flavour not as strong), but parsley can be used in almost any savoury dish.
Although parsley is a common herb, I haven't grown it before.
In the days before herbs such as coriander, dill, oregano and tarragon were more widely grown by the British, the two herbs you would normally expect to 9nd in most gardens were mint and parsley.