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Parsley
Caution🐾Wurzelpetersilie · (Petroselinum crispum subsp. tuberosum)
Carrot family (Apiaceae)
Description
Unlike leaf parsley, parsley root forms a sturdy white taproot that is harvested in autumn and, with almost 130 mg of vitamin C per 100 g fresh weight, ranks among the most vitamin-rich native root vegetables. It also provides folate, iron and the flavonoids apigenin and luteolin. In the kitchen it flavours soups and stews, while as a tea it is used in folk medicine for digestive and urinary complaints, and the leaves additionally for menstrual discomfort. In culinary amounts, parsley root is considered safe. Concentrated extracts or the essential oil, containing apiole and myristicin, however, are hepato- and nephrotoxic as well as neurotoxic at high doses and should never be used during pregnancy. Due to its furanocoumarin content, consuming larger amounts of the fresh plant can also increase skin sensitivity to sunlight; anyone with kidney or liver disease should seek medical advice before medicinal use.
CONTRAINDICATED during pregnancy
Parsley in medicinal doses (tea, tincture, oil) is contraindicated in pregnancy due to emmenagogue and potentially abortifacient effects (apiole, myristicin). Culinary amounts used in cooking are considered safe.
The root of Hamburg parsley (Tuberosum group) is eaten in central and eastern European cuisines as a soup vegetable, stew ingredient, and raw food. It tastes of celery-parsley with a nutty note. Rich in vitamin C, vitamin A, folate, and iron. Nutritionally well-supported; no independent medicinal evidence as a remedy.
Tea from dried parsley roots is used in folk medicine as a mild diuretic for bladder complaints, stones, and oedema. PFAF lists the use as 'effective in ridding the body of stones, jaundice, dropsy, cystitis'. Mechanism: furanocoumarins and essential oil (apiole) stimulate kidney activity. No clinical studies available.
Preparation & dosage
Pour 200 ml boiling water over 2–5 g dried root pieces, steep for 15 minutes, strain. 2–3 cups daily. Ensure adequate fluid intake (at least 2 litres daily). Do not use with kidney disease.
- Dry amount
- 2–5 g
- Doses per day
- 3×
Parsley leaf tea is used in folk medicine for digestive complaints (flatulence, cramps) and to stimulate menstrual flow. The antispasmodic and emmenagogue effect is attributed to myristicin and apiole in the essential oil. Contraindicated in pregnancy due to emmenagogue potential.
Preparation & dosage
Steep 2–4 g dried parsley leaves in 200 ml hot water for 10 minutes. 2 cups daily; not during pregnancy.
- Dry amount
- 2–4 g
- Doses per day
- 2×
Fresh parsley leaves are among the most vitamin- and mineral-rich culinary herbs: excellent source of vitamin C (up to 130 mg/100g), vitamin K, folate, iron, and flavonoids (apigenin, luteolin). Regular consumption supports immune function and antioxidant capacity. Nutritional value well supported.
Ubiquitous as a culinary herb in European cooking. Aromatic constituents (apiole, myristicin, limonene) promote digestion and act as carminatives. Culinary amounts are safe; very high doses of the essential oil (extracts, not cooking herb) are hepato- and nephrotoxic.
In European folk medicine, parsley infusions are used as a hair rinse for dandruff or seborrhoeic scalp conditions. PFAF documents an anti-dandruff effect. Apply a decoction of leaves to the scalp and leave to act.
Parsley oil and concentrated extracts (apiole, myristicin) are hepato- and nephrotoxic in high doses, and neurotoxic (convulsions documented). Culinary amounts of herb and root are safe. Emmenagogue effect: no medicinal doses during pregnancy. Due to furanocoumarin content: avoid sun exposure after large amounts of fresh plant (phototoxicity possible). Persons with kidney or liver disease should seek medical advice before medicinal use. ASPCA classification (accessed 2026-08-10): toxic to dogs, cats and horses.
⏱ Max continuous use: 4 weeks
Parsley in medicinal doses (tea, tincture, oil) is contraindicated in pregnancy due to emmenagogue and potentially abortifacient effects (apiole, myristicin). Culinary amounts used in cooking are considered safe.
Medicinal doses are not recommended during lactation (possible transfer of apiole into breast milk). Culinary amounts in food are safe.
Medicinal use (tea, extract) not recommended for children under 12 years. Culinary use is safe.
Drug interactions
Antikoagulanzien (Cumarin-Typ)
High vitamin K content in fresh parsley may reduce the effect of vitamin K antagonists (warfarin, phenprocoumon). Monitor coagulation values closely if consuming large regular amounts of parsley.
Diuretika
Additive diuretic effect possible; risk of electrolyte imbalance with concurrent diuretic therapy.
Contraindications
- Pregnancy (emmenagogue/abortifacient in medicinal doses)
- Kidney disease (parsley oil nephrotoxic; diuretic flush tea contraindicated)
- Known hypersensitivity to Apiaceae (celery, carrots, fennel — cross-reactions possible)
Harvested part: root (autumn)
- Time of day:
- No time-of-day restriction; harvest after first frost (frost improves sweetness and aroma of root vegetable).
- Drying:
- Eat fresh or store in moist sand (cellar, 0–5 °C). For dried tea: slice root thinly and dry at 40–45 °C.
- Storage:
- 6 months — Fresh: in moist sand/soil, dark and cool, up to 6 months. Dried: airtight jars, dark and dry, up to 12 months.
- Time of day:
- Harvest in the morning after dew has dried; young leaves for optimal flavour and vitamin C content.
- Drying:
- Dry leaves at max. 35 °C or freeze; frozen parsley retains vitamin C and colour better than drying. Dried leaves lose much of the essential oil.
- Storage:
- 12 months
- ApigeninFlavonoidLeaf
Dominant flavone of parsley; antioxidant, antispasmodic, and mildly anti-inflammatory. In vitro studies show antiproliferative effects; clinical relevance not established.
- LuteolinFlavonoidLeaf
Flavone with antioxidant and antiallergic effects; synergistic with apigenin in anti-inflammatory activity.
- ApioleEssential oilContent: ca. 60-80 % im SamenölSeed
Main component of parsley seed oil; responsible for emmenagogue and potentially abortifacient effects. Hepato- and nephrotoxic in high doses. Present only in trace amounts in the herb and root.
- MyristicinEssential oilSeed
Volatile phenylpropane in parsley oil; mildly psychoactive in high doses; contributes to aroma and has antispasmodic properties.
- Vitamin C (Ascorbinsäure)VitaminContent: bis 130 mg/100 g FrischgewichtLeaf
One of the highest vitamin C contents among culinary herbs; antioxidant; important for immune function and iron absorption.
- Folat (Vitamin B9)VitaminLeaf
Parsley leaves are a good plant folate source; relevant for cell proliferation and prevention of neural tube defects in early pregnancy (however, medicinal doses in pregnancy are contraindicated).
- Eisen (Fe)MineralLeaf
High iron content for a culinary herb; non-haem iron, bioavailability optimisable by simultaneous vitamin C intake.
- Furocumarine (Psoralen, Bergapten)OtherAerial parts
Furanocoumarins (category 'other' as coumarins have no dedicated enum); phototoxic with topical application and sun exposure; no risk in consumed herb at normal amounts.
- [2]MonographStephens JM (2003): Parsley Root — Petroselinum crispum (Mill.) Nym. (Tuberosum group). University of Florida EDIS. DOI 10.32473/edis-mv106-1994(accessed: 2026-05-24)
- [3]MonographGruszecki R et al. (2022): The Effects of Proline on the Yield and Essential Oil Content of Turnip-Rooted Parsley (Petroselinum crispum ssp. tuberosum). Agronomy 12(8):1941. DOI 10.3390/agronomy12081941(accessed: 2026-05-24)
- [4]MonographEl-Sayed MM et al. (2018): Antioxidant Activity, Total Phenolic and Flavonoid Contents of Petroselinum crispum Mill. Journal of Applied Life Sciences International. DOI 10.9734/jalsi/2018/45113(accessed: 2026-05-24)
- [5]MonographBaghdad Science Journal (2025): Polyphenol Profile, Antioxidant Potential, Vitamin C and Mineral Contents of Crude Parsley Leaves Extract (Petroselinum crispum) and Its Isolated Apigenin. DOI 10.21123/bsj.2024.9622(accessed: 2026-05-24)
- [6]MonographYağmur B et al. (2022): The effect of nitrogen, magnesium and iron applications on the nutrient content of parsley (Petroselinum crispum). Poljoprivreda 28(2). DOI 10.18047/poljo.28.2.1(accessed: 2026-05-24)
- [7]MonographRoyal Society of Chemistry (2021): CHAPTER 22. Parsley (Petroselinum crispum). In: Culinary Herbs and Spices. DOI 10.1039/9781839164446-00405(accessed: 2026-05-24)
- [9]MonographASPCA Animal Poison Control — Parsley (Petroselinum crispum): Toxic to Dogs, Toxic to Cats, Toxic to Horses(accessed: 2026-08-10)
- [10]MonographCliniTox Giftpflanzen — Petroselinum crispum (Mill.) Fuss: schwach giftig (+) (Institut für Veterinärpharmakologie und -toxikologie, Universität Zürich)(accessed: 2026-08-10)
- [8]BookPlants For A Future (PFAF): Petroselinum crispum tuberosum(accessed: 2026-05-24)
- [1]WikipediaHamburg parsley — Wikipedia(accessed: 2026-05-24)
🤝 Permaculture Partners
In your garden, this plant acts as:
✨ Best symbiotic partners
⚠️ Better not planted together
- 🥬 Lettuce Classic companion-planting partner.
Source: Gertrud Franck, Gesunder Garten durch Mischkultur (1980, eigene Kuration) | Helga und Margarete Langerhorst, Mein gesunder Naturgarten (eigene Kuration)