Evidence supporting the use of: Parsley
For the health condition: Cough (damp)

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Parsley (Petroselinum crispum) has been traditionally used in various cultures for its medicinal properties, including its application in treating coughs, particularly those associated with "dampness" in traditional medicine systems such as Traditional Chinese Medicine (TCM) and some folk herbal practices. In TCM, a "damp cough" refers to coughs with phlegm or mucus, and parsley is sometimes used as a mild expectorant and diuretic to help clear excess fluids from the body. Historical herbal texts from European and Middle Eastern traditions also mention parsley as a remedy for respiratory ailments, likely owing to its volatile oils like apiol and myristicin, which can have mild expectorant effects.

However, the scientific evidence supporting parsley's efficacy specifically for "damp" coughs is limited. While parsley is known for its anti-inflammatory and antioxidant properties and contains compounds that may mildly stimulate the respiratory system, there is a lack of high-quality clinical trials or robust pharmacological studies directly linking parsley consumption to significant improvement in cough symptoms. Most of the support for its use comes from historical and anecdotal sources rather than modern scientific validation. Therefore, while traditional use is established, the strength of evidence is modest, and parsley should be considered a complementary rather than primary remedy for damp coughs.

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