Version 2.78

Description

Parsley has been in human use in the Mediterranean since around 2,000 years ago. This bright green annual herb is now cultivated almost throughout the world. Both roots and leaves can be used. Oil, obtained by steam distillation of ripe seeds of the herb, may be employed for flavouring.

Parsley may commonly induce symptoms of food allergy in sensitised individuals, in particular in individuals with allergic rhinitis from a pollen allergy. Symptoms include nasal and eye itchiness, laryngeal oedema, wheezing and common symptoms of food allergy.
Anaphylaxis and severe attacks of angioedema and urticaria have been reported Copyright Copyright © 2006 Phadia AB. Source: ImmunoCap, ImmunoCap

Basic Part Properties

Part Display Name
Parsley (Petrosilenum crispum)
Part Type
Component (Describes the core component or analyte measured)
Created On
2000-05-04
Construct for LOINC Short Name
Parsley

LOINC Terminology Service (API) using HL7® FHIR® Get Info

CodeSystem lookup
https://fhir.loinc.org/CodeSystem/$lookup?system=http://loinc.org&code=LP17042-0
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Language Variants Get Info

Tag Language Translation
zh-CN Chinese (China) 皱叶欧芹
Synonyms: 欧芹;欧芹属;洋芫荽;荷兰芹;香芹菜
fr-CA French (Canada) Petroselinum crispum
et-EE Estonian (Estonia) Petersell
es-ES Spanish (Spain) Perejil (Petrosilenum crispum)
it-IT Italian (Italy) Petroselinum crispum
Synonyms: Prezzemolo (Petrosilenum crispum)
tr-TR Turkish (Turkey) Petroselinum crispum
ru-RU Russian (Russian Federation) Petroselinum crispum
Synonyms: Петрушка кудрявая (Petroselinum crispum)
nl-NL Dutch (Netherlands) Petroselinum crispum
fr-BE French (Belgium) Petroselinum crispum
Synonyms: Persil, f86