Parsley

Parsley is the best-known herb in German cuisine. Petroselinum crispum is a biennial herb of the umbelliferae family (Apiaceae) that grows up to 70 cm high. The original distribution area of parsley was the Mediterranean region and the Canary Islands. The particularly large root of the root parsley variety (Petroselinum crispum subsp. tuberosum) is used as a component of greens.

In addition to its use as a greens, the plant is also used as a drug in herbal medicines: Petroselini herba

Parsley is a biennial plant with a strong root from which bare, upright stems emerge. The dark green leaves at the base of the plant are followed by the stalk and the upper prominent, curly leaves with broad, white sheaths. The petals of parsley are greenish-yellow in colour. The fruits of the plant are 2.5 to 3 mm high and 1.5 to 2 mm wide, and are egg-shaped. Between their main ribs they are dark brown, the main ribs themselves are light yellow, very thin and protrude clearly.
Petroselinum crispum is the parent plant of Petroselini herba or radix.

Medical use: Petroselinum crispum is the parent plant of Fructus Petroselini of the parsley fruit (also called parsley seed).

Cosmetic use: Carum Petroselinum seed oil, the parsley seed oil, and Carum Petroselinum extract, the herb extract, are used in cosmetic preparations.

Type I sensitizations against pertersial allergens are known. They occur more frequently in the context of the celery pollen syndrome.

1. Wenigmann M. (2017) Phytotherapy medicinal drugs, phytopharmaceuticals, application. Urban & Fischer, pp. 170-171
2. https://pflanzen.fnr.de/industrial-plants/medicinal-plants/pflanzen-datenbank.