With this work we intended to examine antipyretical effect of different extracts from the leaf. The following extracts were examined: etherical chloroformic The experiments were conducted on white laboratory mice, type BALB/C. Mice were divided in 5 groups, where each group received the appropriate extract. Rectal temperature was measured by "Termistorowy" termometer. After the temperatures were measured, for each of examined group we defined area under the curve. The area values were later used to determine statistically significant differences between them. Examination results of antipyretic effects of different extracts ( ) from the leaf, i parsley (Et O), (CHCl ), ethyl-acetic (EtOAC), n-bhutanolic (nBuOH), aquae- 2 3 ous (H O). 2 etherical (Et O), chloroformic (CHCl ), ethyl-acetic (EtOAC), n-bhutanolic (nBuOH), aquaeous (H O) parsley 2 3 2 n experiment with mice, show that all the extracts mentioned above, decreased (annuled) pyrogenic effect of 12% yeast suspension.