Parsley Root Cut

Botanical Name: Petroselinum sativum

 Common Name:

• English: Parsley
• Also, known as: Parsley Breakstone, Garden Parsley, Rock Parsley, Baqdunis, Maqdunis, Magdanoz, Ou qin, Peršin, Petržel, Persille, Persilja, Persil commun, Blattpetersilie, Petersilie, Maïntano, Maïntanos, Makedonisi, Persemolo, Petrosilia, Petrezselyem, Prezzemolo, Paseri, Pa sul li, Vanns baraing, Pietruszka zwyczajna, Salsa, Petrushka, Peršun, Peteršilj, Petržlen záhradný, Perejil, Bladpersilja, Persilja, Phak chi farang, Maydanoz, Rau mùi tây

Origin: Poland

Harvested: Wild or cultivated

Parts Used: Leaves                                                              

General Information:

Petroselinum sativum is a member of the Apiaceae family of plants. Relatives of this common culinary herb include the garden vegetables carrot, parsnip, and celery. Parsley is a biennial plant with a fleshy, spindle-shaped root, and a round, striated, erect, smooth, branching stem. The bright green leaves are feather-like in appearance, tri-pinnate, finely divided and borne on long, channeled petioles; the leaflets are rhomboidal-ovate, wedge-shaped at the base, deeply incised, the segments mucronate and sometimes rounded. Some varieties are flat-leafed, others are more compact and curlier. The upper leaves gradually become more entire and narrower, till the uppermost are simply ternate with linear segments. Diminutive five-petaled flowers are yellow-green and borne in dense, flat-topped clusters. They bloom in midsummer. The gray-brown seeds are tiny, ribbed and ovate. Parsley can grow as much as 3-4 feet high in its second year as the flower-bearing stems become nearly leafless and reach for the sun. The fruit is ovate, about a line long, corn pressed, pale greenish-brown, the back occupied by three elevated, pale primary ridges, the two others quite on the margin at the side.

The plant has a grateful aroma. The seeds, herb, and root, are the medicinal parts; the root has rather an agreeable odor, and a saccharine, slightly spicy taste, and should be used while fresh. The root and herb contain small quantities of a volatile oil; larger quantities are contained in the seeds.

How to use:   

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal decoctions with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.