Parsley

Best thought of as a healthy food herb rather than a high-impact supplement.

A rough internal score reflecting quantity, quality, and consistency of human evidence. Not a clinical recommendation.

Parsley provides vitamin K, flavonoids, and aromatic oils. Direct clinical studies on supplemental parsley are limited.

• Adds culinary polyphenols and micronutrients
• Shows mild traditional diuretic activity
• Supports food-first herbal intake

Usually used as food, tea, or modest extract amounts rather than as a high-dose supplement.

• GI irritation at large doses
• Rare allergy

Very high intakes are not ideal during pregnancy, and concentrated oils can irritate the GI tract.

Traditional use is long, but modern randomized evidence is thinner than the reputation suggests.

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