Parsley essential oil is used in aromatherapy to help relieve joint and muscle pain associated with sprains, strains and rheumatoid arthritis and to calm nerves.
BOTANICAL NAME - Petroselinum crispum (P. sativum)
PART OF PLANT - Seed
ORIGIN - France
CULTURE - Conventional
CHEMOTYPE - A PINENE
OTHER NAME -
EXTRACTION METHOD - Steam distillation
ODOUR - Spicy, green and herbaceous
COLOUR - Yellow to yellow green
NPN - 80071305
Instructions
Topical (Adults) Mix 1 drop in 1/2 teaspoon (2.5 ml) of vegetable oil; apply to the affected area once a day. Inhalation (Nervous syst.) Add 4 to 12 drops to a bowl of steaming hot water or a diffuser. Inhale slowly and deeply for 5-10 minutes.
Warning (Health Canada)
FOR EXTERNAL AND OCCASIONAL USE ONLY. DO NOT TAKE ORALLY. DO NOT USE ESSENTIAL OILS UNDILUTED. KEEP OUT OF REACH OF CHILDREN. If accidental ingestion occurs, seek urgent medical attention or contact a Poison Control Center. Avoid contact with eyes and mucous membranes; if this happens, rinse thoroughly with vegetable oil. Do not use if you are pregnant or breastfeeding. If you have epilepsy, consult a health care practitioner prior to use. May cause allergic reaction (e.g. skin rashes, irritation, dermatitis, irritation of the respiratory tract); in which case, discontinue use and consult a health care practitioner. If nausea, dizziness, headache or allergic reactions occur, discontinue use. Do not use on inflamed skin or dermatitis. Avoid exposing treated area to sunlight. Consult a health care practitioner if symptoms worsen or persist.
Chemotyped essential oil, 100% pure, natural and authentic.
Parsley has been around for over 2,000 years and was considered a medicinal plant up until the Middle Ages. Today, it is a very popular aromatic plant whose chopped leaves are used as a condiment to enhance the taste of crudités, salads, soups, sauces, as well as vegetable and meat dishes. It is also used as a garnish. There are many varieties of parsley, the most common being curled or leafy parsley, flat leaf parsley and Italian parsley. Its leaves are rich in vitamins A and C. Parsley is also rich in essential oil, which is obtained by stream distilling its seeds.
