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Difference between revisions of "Petroselinum crispum"
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[[File:Petroselinum crispum Neapolitanum 0zz.jpg |thumb|right|'''Petroselinum crispum''']] | [[File:Petroselinum crispum Neapolitanum 0zz.jpg |thumb|right|'''Petroselinum crispum''']] | ||
| − | ''' | + | '''Petroselinum crispum''' is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region. It is naturalized elsewhere in Europe and is widely cultivated as an herb, and a vegetable. |
==Uses== | ==Uses== | ||
| − | + | {{Uses|Gastrointestinal disorders}}, {{Uses|Inflammation}}, {{Uses|Halitosis}}. | |
==Parts Used== | ==Parts Used== | ||
| Line 8: | Line 8: | ||
==Chemical Composition== | ==Chemical Composition== | ||
| − | Petroselinum crispum (Mill) flat leaves specimens were isolated and identified the flavonoids apigenin (1), apigenin-7-O-glucoside or cosmosiin (2), apigenin-7-O-apiosyl-(1 --> 2)-O-glucoside or apiin (3) and the coumarin 2",3"-dihydroxyfuranocoumarin or oxypeucedanin hydrate (4). | + | Petroselinum crispum (Mill) flat leaves specimens were isolated and identified the flavonoids apigenin (1), apigenin-7-O-glucoside or cosmosiin (2), apigenin-7-O-apiosyl-(1 --> 2)-O-glucoside or apiin (3) and the coumarin 2",3"-dihydroxyfuranocoumarin or oxypeucedanin hydrate (4).<ref name="chemical composition"/> |
| − | <ref name="chemical composition"/> | ||
==Common names== | ==Common names== | ||
| Line 38: | Line 37: | ||
===Flower=== | ===Flower=== | ||
| − | {{Flower|Bisexual||Yellow to yellowish-green|| 2 mm diameter}} | + | {{Flower|Bisexual||Yellow to yellowish-green||2 mm diameter}} |
===Fruit=== | ===Fruit=== | ||
| − | {{Fruit|Simple Fruit| | + | {{Fruit|Simple Fruit|Ovoid|2–3 mm long||}} |
===Other features=== | ===Other features=== | ||
| Line 48: | Line 47: | ||
==Where to get the saplings== | ==Where to get the saplings== | ||
| + | |||
==Mode of Propagation== | ==Mode of Propagation== | ||
{{Propagation|Seeds}}. | {{Propagation|Seeds}}. | ||
==How to plant/cultivate== | ==How to plant/cultivate== | ||
| − | Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually is grown from seed. | + | Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually is grown from seed.<ref name="How to plant/cultivate"/> |
| − | <ref name="How to plant/cultivate"/> | ||
==Commonly seen growing in areas== | ==Commonly seen growing in areas== | ||
| Line 77: | Line 76: | ||
==External Links== | ==External Links== | ||
| − | * [https://commons.wikimedia.org/wiki/Petroselinum_crispum Petroselinum crispum] | + | * [https://commons.wikimedia.org/wiki/Petroselinum_crispum Petroselinum crispum on wikimedia commons] |
[[Category:Herbs]] | [[Category:Herbs]] | ||
[[Category:Apiaceae]] | [[Category:Apiaceae]] | ||
Latest revision as of 15:59, 30 June 2020
Petroselinum crispum is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region. It is naturalized elsewhere in Europe and is widely cultivated as an herb, and a vegetable.
Contents
- 1 Uses
- 2 Parts Used
- 3 Chemical Composition
- 4 Common names
- 5 Properties
- 6 Habit
- 7 Identification
- 8 List of Ayurvedic medicine in which the herb is used
- 9 Where to get the saplings
- 10 Mode of Propagation
- 11 How to plant/cultivate
- 12 Commonly seen growing in areas
- 13 Photo Gallery
- 14 References
- 15 External Links
Uses
Gastrointestinal disorders, Inflammation, Halitosis.
Parts Used
Chemical Composition
Petroselinum crispum (Mill) flat leaves specimens were isolated and identified the flavonoids apigenin (1), apigenin-7-O-glucoside or cosmosiin (2), apigenin-7-O-apiosyl-(1 --> 2)-O-glucoside or apiin (3) and the coumarin 2",3"-dihydroxyfuranocoumarin or oxypeucedanin hydrate (4).[1]
Common names
| Language | Common name |
|---|---|
| Kannada | |
| Hindi | |
| Malayalam | |
| Tamil | |
| Telugu | |
| Marathi | NA |
| Gujarathi | NA |
| Punjabi | NA |
| Kashmiri | NA |
| Sanskrit | |
| English | Parsley |
Properties
Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.
Dravya
Rasa
Guna
Veerya
Vipaka
Karma
Prabhava
Habit
Identification
Leaf
| Kind | Shape | Feature |
|---|---|---|
| Simple | Leaves 10–25 cm long with numerous 1–3 cm leaflets |
Flower
| Type | Size | Color and composition | Stamen | More information |
|---|---|---|---|---|
| Bisexual | Yellow to yellowish-green | 2 mm diameter |
Fruit
| Type | Size | Mass | Appearance | Seeds | More information |
|---|---|---|---|---|---|
| Simple Fruit | Ovoid | 2–3 mm long | {{{6}}} |
Other features
List of Ayurvedic medicine in which the herb is used
Where to get the saplings
Mode of Propagation
How to plant/cultivate
Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually is grown from seed.[3]
Commonly seen growing in areas
Photo Gallery
References
External Links
Categories:
- Ayurvedic Herbs known to be helpful to treat Gastrointestinal disorders
- Ayurvedic Herbs known to be helpful to treat Inflammation
- Ayurvedic Herbs known to be helpful to treat Halitosis
- Herbs with Seeds used in medicine
- Herbs with Leaves used in medicine
- Herbs with common name in English
- Habit - Herbs
- Index of Plants which can be propagated by Seeds
- Herbs that are commonly seen in the region of Lowland forest
- Herbs
- Apiaceae
