Parsley - Herb Uses

WARNING - Excess use of this herb causes abortion, liver and kidney damage, nerve inflammation, and gastrointestinal haemorrhage. Consumption of the seeds are contradicted during pregnancy and kidney disease.

Culinary (eaten)

Leaves are used fresh or dried to flavour sauces, stuffing, dressings, and savoury dishes. Leaves can also be eaten fresh as a breath sweetener.

Infusion (like a tea)

Pour near-boiling water over the seeds and let steep 5-10 minutes. Standard quantities are 75g fresh or 30g dried herb to 500ml water. The Infusion must be taken same day. It may be sweetened, but do not add milk.

Decoction (like a broth)

Simmer the herb for 15-30 minutes and strain. A Decoction is the best method for roots. Standard quantities are 75g fresh or 30g dried herb to 500ml water. The Decoction must be used on the same day.

Tincture

Using a strong clear alcohol (gin or vodka is ideal), steep the roots and seeds for 2 weeks or more, strain and use. Standard quantities are 75g fresh or 30g dried herb to 400ml alcohol. Tinctures store very well.

Oil

Medicated Oils are oils infused with the leaves and seeds. Four methods are available to make Medicated Oils. 1) heat 250g dried or 750g fresh herb in 500ml of oil in a bowl over boiling water for 2-3 hours. 2) fill a jar with fresh herbs, top it up with oil, cover and leave for 2-3 weeks. Renew the herb for another 2-3 weeks to increase the concentration (best for flowers). 3) add 25-50 drops of the "essential oils of the herb" into 100ml of Oil for immediate use. 4) essential oils are obtained by evaporation of the herb in a stoppered glass container left in the sun for several days.

Wash

The herb can be used as a Wash by diluting an unsweetened Infusion or Decoction, or adding a Tincture to a large quantity of water. Use Wash by applying externally to the affected area. Store wash in cold, dark area until needed.

Parsley - Plant Information