even though i am not yet clear on all the nuances re progesterone, these interesting tidbits have influenced my plans around dried parsley use in cooking, and the frequency of tabbouleh consumption over the current growing season, too

Effects of progesterone administered after MPTP on dopaminergic neurons of male mice (2017)
https://www.sciencedirect.com/science/a ... 0817300527
Progesterone-based compounds affect immune responses and susceptibility to infections at diverse mucosal sites (2017)
https://www.nature.com/articles/mi201735
The Flavonoid Apigenin Is a Progesterone Receptor Modulator with In Vivo Activity in the Uterus (2018)
https://link.springer.com/article/10.10 ... 018-0333-x
Apigenin, a Natural Flavonoid, Attenuates EAE Severity Through the Modulation of Dendritic Cell and Other Immune Cell Functions (2016)
https://link.springer.com/article/10.10 ... 015-9617-x
https://en.wikipedia.org/wiki/Apigenin
"Apigenin is found in many fruits and vegetables, but parsley, celery, celeriac, and chamomile tea are the most common sources.[3] ... Dried parsley can contain about 45 mg/gram and dried chamomile flower about 3-5 mg/gram apigenin.[5] The apigenin content of fresh parsley is reportedly 215.5 mg/100 grams, which is much higher than the next highest food source, green celery hearts providing 19.1 mg/100 grams.[6]"
https://bit.ly/3vMzptn
"The average bunch of parsley contains 12 stems, weighs 55 grams and contains just over two cups of sprigs."