Chew the leaf raw to freshen the breath and promote healthy skin. Infuse for a digestive tonic. Bruised leaves have been used to treat tumors, insect bites, lice and skin parasites and contusions. Parsley tea at one time was used to treat dysentery and gallstones.

Other traditional uses reported include the treatment of diseases of the prostate, liver and spleen, in the treatment of anemia, arthritis and cancers, and as an expectorant, antimicrobial, aphrodisiac, hypotensive, laxative and as a scalp lotion to stimulate hair growth. Use in a poultice as an antiseptic dressing for sprains, wounds and insect bites. Decoct the root for kidney troubles and as a mild laxative. Apply juice to reduce swellings. It also stimulates appetite and increases blood flow to digestive organs, as well as reducing fever.

Another constituent, the flavonoid apigenin, reduces inflammation by inhibiting histamine and is also a free-radical scavenger. The seed, when decocted, has been used for intermittent fevers. It has also traditionally used as a carminative to decrease flatulence and colic pain.

The seeds have a much stronger diuretic action than the leaves and may be substituted for celery seeds in the treatment of gout, rheumatism and arthritis. It is often included in "slimming" teas because of its diuretic action. Oil of the seed (5-15 drops) has been used to bring on menstruation. Avoid if weak kidneys.

Properties:

diuretic, carminative, anthelmintic, stimulant, emmenagogue (especially the seeds), expectorant

Uses:

Circulation, Muscles and Joints: accumulation of toxins, arthritis, broken blood vess4els, cellulites, rheumatism, sciatica Digestive System: colic, flatulence, indigestion, hemorrhoids Genito-urinary system: amenorrhea, dysmenorrhea, to aid labor, cystitis, urinary infections.

Other uses: used in some carminative and digestive remedies, such as 'gripe wates'. The seed oilis used in soaps, detergents, colognes, cosmetics and perfumes, especially men's fragrances. The herb and seed oil as well as the oleoresin are used extensively in many types of food flavorings, especially meats, pickles and sauces, as well as alcoholic and soft drinks.