Parsley
| Parsley in TCM:Explore the properties of Parsley according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: warm
Channels: ST, UB, KD
Flavors: bitter, salty, pungent
Tonifies: blood
Special Properties:
circulates qi, resolves water accumulations, eliminates toxins, resolves food stagnation
In terms of Traditional Chinese Medicine (TCM) Parsley is known for its ability to tonify blood. It also helps to regulate water, eliminate toxins, and relieve food stagnation. Parsley is considered to be strong in action and should be eaten in small quantities [22].
In general the ancient Chinese medical texts cite that it enters the Stomach, Urine Bladder, and Kidney. The flavor of Parsley is bitter, salty and acrid, and it is considered to be slightly warm in temperature.
Parsley helps to regulate qi circulation, erupt measles, promotes digestion, and acts as a diuretic. It may also help to alleviate seafood or meat poisoning [22].
Eating too much parsley is not beneficial for the eyes. For measles drink parsley tea. The parsley tea can also be mixed with wine and applied locally to the skin to promote the eruption of measles.[22]
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Folk remedies presented on this site are designed to address specifc TCM diagnoses, and are not one-size-fits-all. If you would like to learn more about Traditional Chinese Medicine (TCM) and how it relates to Chinese Nutrition, you can book in a free call with a licensed professional. There is no obligation to purchase.
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