Common Name: Parsley Seed
Scientific Name: Petroselinum sativum
Family: Apiaceae (Umbelliferae)
Origin: Mediterranean region, California, Germany, France, Belgium, Hungary and parts of Asia
Synonyms: P. hortense, Apium petroselinum, Carum petroselinum, common parsley, garden parsley
Essential Oil Properties and Characteristics
Parsely seed essential oil is a yellow, amber or brownish liquid with a warm woody-spicy herbaceous odour.
Origin and History
Parsley is a biennial or short-lived perennial herb up to 70cms high with crinkly bright green foliage, small greenish-yellow flowers and producing small brown seeds.
There are over thirty-seven different varieties of parsley, such as the curly-leaved type (P. crispum), which is used in herbal medicine. It is a very nutritious plant, high in vitamins A and C; also used to freshen the breath. The herb and seed are used medicinally, principally for kidney and bladder problems, but it has also been employed for menstral difficulties, digestive complaints and for arthritis, rheumatism, rickets and sciatica.
The principle constituents of parsley seed essential oil are apiol, with myristin, tetramethoxyally-benzene, pinene and volatile fatty acids.
The principle oil-producing countries are France, Germany, Holland and Hungary.
Method of Extraction
Parsley seed essential oil is extracted by steam distillation of the seed.
Precautions During Use (Contraindications)
Parsely seed essential oil is moderately toxic and irritant - myristicin has been shown to have toxic properties, and apiol has been shown to have irritant properties; otherwise non-sensitising. Use in moderation. Avoid use during pregnancy.
Parsley seed essential oil has a warm woody-spicy herbaceous aroma. It has cleansing properties with the parsley herb being high is vitamins A and C.
Parsley seed essential oil blends well with rose, orange, tea tree, ylang ylang, clary sage.
Source: Lawless, J. The Encyclopedia of essential oils, The complete guide to the use of aromatic oils in Aromatherapy, Herbalism, Health & Well-being, 2002, ISBN 0-00-714518-7