Description:
Parsley is native to the Mediterranean region of southern Europe and western Asia. It is a biennial shrub, Cultivated worldwide in moist, well-drained sandy loam soil, pH from 5.0 to 7.5, with full sun.

It is grown from seed during March – April. Parsley seed is slow germinating in nature, therefore, soaking the seeds in water for 24 hours will help to germinate early. Generally, about 2 kg/ha seed is required. Fertilizers-Nitrogen, Phosphorous, Potassium should be used in an equal ratio.

Production of Parsley is best in a cool temperate climate with regular rainfall with temperatures around 20 to 25 °C. Parsley should be ready to harvest in two months or less after sowing when plants produce leaf stems with three branches. It is better to harvest early in the day. During harvesting cut off the outer stalks close to the ground and left in the field prior to distillation to wilt for one to two days to reduce the moisture content.

Parsley leaves contain 0.1–0.7% of essential oil. The major consumption of parsley oil is in the USA, Europe, and Japan.

Odor profile:
Fresh green herbal spicy

Major Constituents:
Menthatriene, Elemicin, alpha-Pinene, Tetramethoxyallylbenzene (TMAB), Myristicin, beta-Phellandrene, and Apiole, Adipiol, Limonene.

Application:
~ Parsley leaf essential oil is generally used in food and flavors.
~ In Industries it is used as an ingredient for detergents, soaps, cosmetics, and fragrances.
~ Parsley leaf oil exhibits antiseptic, antimicrobial, astringent, digestive, carminative, detoxifying, and diuretic properties.

Aromatherapy:
In aromatherapy, Parsley leaf oil is used to treat various illnesses like Bacterial Infections, Arthritis, Rheumatism, and digestive disorders including jaundice and malaria.