Parsley Seed is dark colored and sickle shaped, and has a taproot that carries the strongest odor, and is structured to branch and then branch out into thin fringes. Parsley, which likes sunny or partially shaded areas and rich, moist and deeply dug soil, is propagated by seed.

Used since the ancient Greeks and Romans to add flavor to meals and to decorate tables and dishes, parsley is rich in vitamins A, B and K, especially C, minerals such as iron, calcium and magnesium, and a volatile oil called apiol. It is consumed in abundance by adding it raw to salads and some foods, and in some dishes at the last moment of cooking or as soon as they are done cooking.

Use in folk medicine

It is a diaphoretic; expectorant, diuretic and bile-reducing. Although its diuretic effect is beneficial by cleansing the blood, the causes of excessive edema in the body should be investigated if there is any.

It relieves menstrual pain in women and regulates menstruation.

aids digestion and diet

It removes gas from the stomach and intestines and also relieves abdominal pain.

Strengthening the body.

It is assumed to have an aphrodisiac (sexual potency enhancing) effect.