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Petroselinum crispum (Mill.) Fuss

Summary
Parsley is a leafy vegetable belonging to the family Apiaceae. Parsley is a rich source of essential, flavonoids apigenin and carotenoids. Parsley is used as spice and flavouring additive in foods. Parsley has strong antioxidant activity and its increases superoxide dismutase and glutathione reductase levels. They prevent platelet aggregation and have immunomodulatory properties by suppressing nitric oxide production and lymphocytes proliferation.

Mode of Consumption : Fresh, in seasoning, garnishing
Plant Details Agro-climatic Zone Vernacular Names Pictures
Scientific Name: Petroselinum crispum (Mill.) Fuss
Family: Apiaceae Lindl.
Class: Magnoliopsida
Order: Apiales
Genus: Petroselinum Hill
Fruiting Season: All round the year
Parts: Leaf
  • The Eastern Coastal Region
  • The North-Eastern Hill Region
  • The Middle Ganga Plain Region
  • North-Western Mountain Region
  • The Deccan Interior Region & The Western Coastal Region
  • The Western Coastal Region
  • The Deccan Interior Region & The Eastern Coastal Region
  • The Upper Ganga Plain Region & The Middle Ganga Plain Region
 Andhra Pradesh : Parsli
Assam : Joni xaak
Bihar : Ajmod
Himachal Pradesh : Ajmod
Karnataka : Parsli
Kerala : Aaranava
Tamil Nadu : Vokkocu
Uttar Pradesh : Ajmod

Leaf
Compound/Extract Activity Mode of Action Marker/References
Raw leavesAntioxidantIncreased levels of Erythrocyte glutathione reductase (GR) and superoxide dismutase (SOD) compared with those in the basic diet received group. Erythrocyte glutathione reductase (GR) and SOD[3]
Genins extracted from leavesAnti-platelet aggregationDecreased adhesion of human platelets to collagen surface and also inhibited platelet aggregation in all models dose dependently due to factors like collagen, ADP, thrombin,arachidonic acid, epinephrine.Human platelets[4]
Oil from leaf powderImmunomodulatoryNO production and T cell proflifiration was reduced significantly.NO and T cell [5]
Major Class Metabolites (Content of bioactives: mg/100g Fresh Weight)
CarotenoidLutein/zeaxanthin: 5.6, β-carotene : 5.05[1]
FlavonoidApigenin : 510-630, Luteolin : 0-4[2]
Effect Observation DOI
Animal model studiesIncrease in Lactobacilli spp. and SCFAsDOI: 10.3390/nu14214650
Disease Formulation Reference Author TKDL
Paralysis/Hemiplegia(Faalij),Bell's palsy(Laqwa),Cramp/Convulsion/Spasm(Tashannuj),Flaccidity (Istirkha),Diseases of head and neck(Amraaz-e-raas wa unuq),Headache (Suda'),Headache (Migraine)(Suda'-e-Nisfi/Shaqeeqa),Giddiness(Duwaar),Psychosis/Insanity/Mania(Mania/Junoon),Epilepsy(Sara/Mirgi),Congenital deafness(Samam/Samma),Apoplexy(Sakta),Otalgia(Waja-ul-Uzn),Pain(Waja),Dyspnoea(Usr-e-Tanaffus),Quartan Fever(Humma-e-Riba'),Paroxysmal fever/intermittent fever(Humma-e-Naaeba/Humma-e-Daaerah),Arthralgia(Waja'-al-Mafaasil),Sciatica (Irqun Nasaa),Gout (Niqris),Alopecia Furfuracea(Daa-al-Hayyah),Alopecia (Daa-al-Sa'lab),Leucoderma/Vitiligo(Baras),Ptyriasis Alba(Bahaq-e-Abyaz),Scrofula / Cervical lymphadenitis (Khanaazeer/Kanth Maala)Ayarij Jalinoos Ba Nuskha-e- Ibn-e- Saraafiyun Al-Qaanoon-fil-Tibb, Vol. VAbu Ali Ibn-e-Sina, Institute of History of Medicine and Medical Research, Jamia Hamdard, New Delhi-62, 1987Unani
Ascites(Istisqaa -e- Ziqqi),Biliary Colic(Qoolanj-e-safrawi),Spleenalgia(Waja'-ul-Tehaal),Jaundice(Yaraqaan-e-Asfar),Chronic Abscess(Dubaila),Hepatalgia(Waja-ul-Kabid)Kalkalaanaj SagheerAl-Qaanoon-fil-Tibb, Vol. VAbu Ali Ibn-e-Sina, Institute of History of Medicine and Medical Research, Jamia Hamdard, New Delhi-62, 1989Unani
Hallucinations(Wasawis),Fear(Khauf),Palpitation(Khafaqaan),weakness of heart(Zo'f-e-qalb),Neurological diseases(Amraaz-e-raas),Colic (Qoolanj),Arthralgia(Waja'-al-Mafaasil),Chronic fever(Humma-e-Muzmina)Maajoon-e- Yaaqoot LanaAl-Qaanoon-fil-Tibb, Vol. VAbu Ali Ibn-e-Sina, Institute of History of Medicine and Medical Research, Jamia Hamdard, New Delhi-62, 1988Unani
Gastralgia(Waja'-ul-Meda),Hepatalgia(Waja-ul-Kabid),Chill and rigors(Larzah-wa-Qasha'reerah),Fever/Pyrexia(Humma)Majoon-e- FoodanajAl-Qaanoon-fil-Tibb, Vol. VAbu Ali Ibn-e-Sina, Institute of History of Medicine and Medical Research, Jamia Hamdard, New Delhi-62, 1987Unani
Information from Wealth of India Reference
  • Fresh leaves mask are commonly used for garnishing and seasoning. They are eaten fresh, incorporated in salads and used as an ingredient of soups, stews and sauces.
  • The leaves are also used to make a sort of tea which is considered to possess antiscorbutic properties.
  • The roots are considered as a vegetable in soups; the dried leaves and roots are used as condiments.
  • The herb is reported to possess diuretic, carminative, ecbolic, emmenagogue and antipyretic properties, and has long been used for uterine troubles.
CSIR(1966).The Wealth of India, Raw materials,Vol.-VII,P.328-330, New Delhi, India
4.2, 04.2.1, 04.2.1.1, 04.2.1.3, 04.2.2.3, 04.2.2.5, 04.2.2.6, 04.2.2.8
    CSIR-North East Institute of Science and Technology, Jorhat-6, Assam, India
    CSIR-Institute of Himalayan Bioresource Technology, Palampur-61,Himachal Pradesh, India