BITS & PIECES - PARSLEY · Parkinson's Resource Organization





Now grown all over the world, parsley originated in the Eastern Mediterranean region. For more than 2,000 years, it has been known as a medicinal herb.  The ancient Greeks valued the seeds and roots of the plant for their soothing, diuretic effect on those with kidney and bladder ailments. Today, parsley is still used primarily as a diuretic.  It strengthens the digestive system and helps alleviate stomach and liver problems.

            In folk medicine, parsley is recommended for women who have irregular menstrual periods. As a diuretic, it may also ease the bloating that some women experience before their periods. In addition, parsley leaves are a good source of many vitamins and minerals – including iron, which is important for the proper formation of red blood cells, potassium, and vitamin C.

            Therapeutic Effect: Parsley is a diuretic that purifies the blood and accelerates the excretion of toxins. It stimulates appetite and aids digestion and metabolism.

            The herb can also ease bloating, stomach cramps, and nausea, as well as relieve arthritis symptoms. Eaten regularly, it reduces heart rate and lowers blood pressure. To keep your breath fresh, chew on fresh parsley leaves. And for treatment of kidney stones, brew up some parsley tea.

            Components: This herb supplies important vitamins and minerals. For instance, just ¼ cup of fresh parsley provides a third of your daily vitamin C requirement. Its high vitamin C and A content also help fight cancer. Parsley actually ranks higher than most vegetables in histidine, an amino acid that inhibits tumors. In addition, parsley is an excellent source of potassium – which is important in lowering blood pressure – and folic acid – which may help prevent cardiovascular disease. Finally, it contains some calcium, manganese, and iron.

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Updated: August 16, 2017