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Parsley

October 2017 by Hetty Tapper, Chakra Park, www.chakrapark.com.au

Biological Name: Petroselinum crispum.

Parts Used: Leaves, seeds and roots.

Contains: The leaves contain bioflavonoids, calcium, chlorophyll, copper, enzymes, fatty acids, iron, magnesium, manganese, potassium, selenium, sodium, vitamins A (rich), B complex, C but it only has trace amounts of B3 and D. The seeds contain apiole, beta carotene, bioflavonoids, calcium, coumarins, glycosides, histidine, iron, limonene, myristicin, potassium, protein and vitamins A, B1, B2, B3, C and K. The roots contain bergaptene, beta carotene, calcium, iron, potassium and vitamins A, B1, B2, C and K.