Parsley is a biennial in the Apiaceae family, traditionally used as a culinary spice. However, the roots of Petroselinum crispum have been employed for hundreds of years in Ayurveda and traditional European herbalism due to their beneficial properties. The roots from this herbaceous plant are commonly dug in the fall of its first year or the spring of its second. Parsley root can be decocted as parsley root tea or tinctured.
While all of us know parsley as a condiment and garnish, most of us never consume its most flavorful part of the root. Parsley has been an important food for at least 3,000 years. Parsley is thought to have originated in Sardinia, or the surrounding area, and to have spread across Europe by the 15th century. There are a great many myths and folktales concerning parsley. It was said to have come from the spilled blood of Archemorus when he was eaten by serpents. It was also long associated with Persephone and the underworld, which may certainly account for the lingering superstition that it is bad luck to transplant parsley; it should always be grown directly from the seed. Also, the Greek saying "to be in need of parsley" meant that someone was extremely ill and not expected to survive. Wreaths of parsley were also worn to honor the dead. Parsley belongs to the Apiaceae plant family.
Precautions Parsley root contains furanocoumarins, compounds recognized to cause photodermatitis after topical exposure followed by exposure to sun or other sources of ultraviolet radiation. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.