Description:
Parsley is native to the Mediterranean region of southern Europe and western Asia. There are three common varieties of Parsley which are available: flat leaf, curly leaf, and parsnip rooted.

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 seed essential oil is obtained by steam distillation of the ripe seeds. The oil has a warm, spicy odor with a bitter, warm, aromatic taste. Parsley seeds contain 1.5 to 3.5% of essential oil. In perfumery, it is used as middle note.

Odor profile:
Green, herbaceous, and slightly woody

Major Constituents:
Apiole, Myristicin, Allytetramethoxybenzene, – Pinene, β- Pinene, Elemicin, Limonene, Sabinene, α-thujene, carotol, α-terpineol, citronellol, carveol.

Application:
~ Parsley seed essential oil is also used as Flavoring in foods and pharmaceuticals.
~ This essential oil possess antiseptic, antimicrobial, antiseptic, anti-rheumatic, anti-arthritic, astringent, circulatory, carminative, febrifuge, diuretic, digestive, detoxifier, laxative, stomachic and stimulant properties.

Aromatherapy:
Parsley seed oil is traditionally used for soothing and anti itching treatment in skin disorders. It may also be used as a preservative.