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Petroselinum crispum

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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

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

[2]

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