PARSLEY

Chemical properties

Parsley is an annual or biennial herb that grows wild or is cultivated throughout the Mediterranean regions, Hungary, Germany, France, Holland and the United States. The plant has spindle-shaped roots; ternately pinnate, decompound leaves with toothed, ovate leaflets; yellowish-green flowers in umbellate clusters; ovoid fruits; and carpels marked with five prominent ribs. The parts used are the leaves, flowering tops, ripe seeds and roots. Parsley has a warm, herbaceous, fresh odor and a warm, spicy aromatic, bitter taste.

Occurrence

Parsley is found throughout the world.

The Uses of PARSLEY

Parsley is a spice made from the dried leaves of petroselinum hortense, of bright green color. it has a high content of vitamins a and c and also contains iron, iodine, copper, and manganese. it is used for garnishing and seasoning, with application in sauces, salads, and soups.

Essential oil composition

Parsely oil comprises approximately 0.1, 0.3 and 2 to 7% of the root, leaf and fruit, respectively. The essential oils of leaves and root show approximately the same composition. Myristicin is the main component and terpenes are found in significant amounts. In contrast, the essential oil from the fruits (3 to 6%) is either dominated by myristicin (60 to 80%; mostly var. tuberosum) or apiol (70%; mostly var. foliosum). Another chemical reported present is allyl tetramethoxy benzene (55 to 75%).