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Parsley


  • Parsley has been used in herbal medicine to support digestion and promote overall wellness.*
  • Petroselinum crispum is a popular herb known for its bright green, curly or flat leaves, and is widely cultivated in temperate regions. It thrives in well-drained, fertile soil with ample sunlight, often growing in gardens and wild areas. 
  • Parsley is historically considered a symbol of victory and honor in ancient Greece, often used to crown victors in athletic competitions.

Sale price$ 22.00
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Natural Remedies for Happier, Healthier Families

Suggested Use of Herbal Extracts

step 1

Shake well.

step 2

Measure 2 ml. This is approximately 2x droppers, 40 drops, OR a quarter-size amount on a spoon.

step 3

Option A — Place extract under tongue, hold for a few seconds, and swallow with a few drinks of water.

Option B — Place extract in 2-4 oz of water and drink.

step 4

Repeat 2-4 times per day. Herbal extracts are most effective when taken between meals.

What about kids?

Herbal extracts are safe and effective for all ages. It is best to err on side of caution when introducing a new product to children. There are two common formulas to calculate smaller doses for your kids.

Fried’s Rule: Take the child’s age in months, divided by 150, then multiply by the adult dose.

Clark’s Rule: Take the child’s weight in pounds, divided by 150, then multiplied by the adult dose.

Example with Fried's Rule: The child just turned 9 years old (9 x 12 = 108 months old). 108 divided by 150 equals 0.72. So the child would take approximately 1.44 ml (or 29 drops).

Alcohol-Free ... Always

Nutritional Resources does not use alcohol to create herbal extracts. Instead we use glycerin which preserves the integrity and concentration of the herbs while providing a pleasant, sweet taste.

We use organic vegetable glycerin as the extracting solvent for all herbal extracts.

Herbal Overview:

Parsley

Parsley (Petroselinum crispum) is a biennial herb with finely divided, bright green leaves, often exhibiting curly or flat leaf varieties. It thrives in temperate regions, particularly in Europe and the Mediterranean, and is also cultivated globally. The leaves are the traditional part used, valued for their flavor and nutritional content.

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