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Botanical Name: Petroselinum crispum
Plant Part Used: Leaves
Processing Method: Drying, Grinding
Belonging to the Apiaceae family, the popular spice parsley is a hardy biennial herb. Native to southern Europe and western Asia. furanocoumarins e.g., xanthoxin, trioxalen, and angelicin, quercetin, apiol, myristicin, apigenin, luteolin, and their glycosides are the major bioactive components found in these herb leaves. It is rich in minerals like iron, calcium, phosphorus, magnesium, sodium, potassium, iodine, manganese, sulfur, and vitamins like vitamin A, C, and K. It contains a diastase enzyme that helps break down starch into maltose. Intake of this herb is good for the heart, bone, and Eye health.