Parsley, or Petroselinum crispum, is a common culinary herb used globally. The question of smoking this non-traditional plant material often arises from curiosity about its potential effects, sometimes driven by rumors or a misunderstanding of herbal chemistry. This article provides a factual examination of what happens when dried parsley is combusted and inhaled, focusing on the chemical, physical, and safety aspects involved.
Chemical Composition and Psychoactive Potential
Parsley contains essential oils with compounds that have chemically interesting structures, primarily myristicin and apiole. Myristicin, in particular, is a phenylpropane that is chemically similar to amphetamines and is known to be psychoactive when ingested in massive quantities, such as with nutmeg oil. This chemical relationship is the main reason for speculation about parsley’s psychoactive potential.
However, the concentration of myristicin in dried parsley leaves is very low compared to the concentration found in nutmeg essential oil. For psychoactive effects to occur, the body must metabolize myristicin into an amphetamine-like compound. This conversion requires a very large dose, typically associated with ingesting concentrated oil or large amounts of nutmeg. Such doses lead to toxicity and unpleasant side effects like giddiness and vomiting, not a desirable high.
Smoking introduces intense heat, which degrades volatile compounds, including those in essential oils. The high temperatures of combustion would likely destroy the minute amounts of myristicin and apiole present in the dried herb before they could be inhaled in a sufficient quantity to cause any mental alteration. Therefore, attempting to achieve a psychoactive effect by smoking dried parsley is highly unlikely to be successful and risks the toxic effects of smoke inhalation.
Immediate Physical Effects of Smoke Inhalation
The immediate reaction to smoking dried parsley is the same as inhaling smoke from any burning plant material. The combustion process generates several non-specific irritants, including carbon monoxide, tar, and fine particulate matter. These byproducts are harmful to the delicate tissues of the respiratory system.
Inhaling hot, acrid smoke causes an immediate physical response, typically involving coughing, throat irritation, and a burning sensation in the lungs. The fine particulate matter produced by the burning plant material settles in the bronchial passages and alveoli, triggering inflammation. This irritation can lead to short-term respiratory distress and a tightening of the airways.
The tar content, which is a sticky, complex mixture of chemicals, coats the lungs and impairs the function of cilia, the small hairs that help clear the airways. The presence of carbon monoxide in the smoke displaces oxygen in the bloodstream, contributing to dizziness or headache. These acute physical effects are a direct consequence of inhaling products of combustion, regardless of the herb’s original chemical makeup.
Safety Concerns and Unknown Risks
Smoking parsley introduces several specific safety and health concerns beyond general physical irritation. Since parsley is intended for culinary use, there is no scientific research or regulatory oversight regarding the safety of inhaling its combustion products. This lack of study means the exact chemical composition of the resulting smoke is unknown, including the potential for new, unstudied toxic byproducts.
Parsley plants, like all commercially grown crops, may have been treated with pesticides or herbicides during cultivation. These chemical residues can become concentrated in the dried herb and, when burned, could be converted into harmful or carcinogenic compounds that are inhaled directly into the lungs. Furthermore, there is a risk of allergic reactions to the inhaled smoke compounds, which could manifest as heightened respiratory symptoms in susceptible individuals.
Because there is no documented benefit to smoking parsley, this practice carries inherent and unnecessary risks. The combustion of any plant matter exposes the user to known irritants and potential carcinogens, resulting in the same pulmonary hazards associated with inhaling smoke.