Parsley Leaf
Parsley is a nutrient-rich culinary herb that does real work in a kitchen: flavor, freshness, and a surprising amount of vitamins and plant compounds. Traditionally it’s also used for mild diuretic support and fresh breath. For most people, parsley shines as consistent food-based support.
Key Benefits
- Nutrient-dense herb providing vitamins and antioxidants through food use
- Supports fresh breath and oral comfort
- Mild diuretic support in traditional use
- Helps make meals more satisfying with minimal calories
Common Issues It May Help With
- Low nutrient intake (diet support)
- Mild water retention (supportive)
- Bad breath
How To Use (Simple)
- Use fresh parsley in salads, soups, sauces, eggs, and as a finishing herb. Tea: steep 1–2 tbsp fresh (or 1–2 tsp dried) for 10 minutes, short-term. Store fresh parsley in water like a bouquet for longer life.
Taste / Notes
Fresh, green, slightly peppery.
Evidence Level
Strong nutritional value as a food; limited clinical evidence for medicinal claims beyond mild diuretic and antioxidant support.
Cautions
Culinary use is generally safe. Avoid high-dose parsley supplements in pregnancy (traditional uterine concerns). If you have kidney disease or are on diuretics, discuss medicinal-level parsley tea with a clinician.
Interactions
Contains vitamin K; if on warfarin, keep intake consistent rather than suddenly increasing a lot Diuretic effects may add to diuretic medications (medicinal tea use) May modestly affect blood sugar; monitor if making significant diet changes
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