Parsley (Petroselinum crispum)

Description
Parsley (Petroselinum crispum, family Apiaceae) is a biennial aromatic herb (cultivated as an annual) widely used in Mediterranean and international cuisine. The leaves are bright green, finely divided, and occur in two main commercial types: flat-leaf (Italian) and curly. The aroma is fresh, green and slightly pungent, and the flavour is clean, herbaceous and mildly peppery. Parsley is used mainly fresh as a finishing herb and ingredient in sauces, dressings and ready meals.

Botanical Classification

Kingdom: Plantae
Clade: Angiosperms
Class: Eudicots
Order: Apiales
Family: Apiaceae
Genus: Petroselinum
Species: P. crispum

Plant Characteristics

Parsley grows about 30 cm tall, featuring bright green, curly or flat leaves depending on the variety. The plant forms a rosette of leaves at the base from which stems extend, ending in umbels of small, yellow-green flowers in its second year.

Chemical Composition and Structure

Parsley is rich in vitamins C and K, and it also contains significant amounts of flavonoids, carotenoids, and essential oils like apiol and myristicin. These compounds are known for their antioxidant properties and contribute to the herb’s distinctive aroma and flavor.

How to Cultivate It

To successfully cultivate parsley:

1. Soil: Prefers rich, loamy, well-drained soil with a neutral pH.
2. Light: Thrives in full sun but can tolerate partial shade.
3. Water: Requires consistent moisture to keep the soil evenly moist, not waterlogged.
4. Temperature: Hardy and can tolerate frost; it performs best in cooler temperatures of spring and autumn.

Indicative nutritional values per 100 g (fresh leaves)
(Actual intake per serving is only a few grams; values below are indicative.)

• Energy: ≈ 35–40 kcal

• Water: ≈ 86–90 g

• Carbohydrates: ≈ 6–7 g

  • of which sugars: ≈ 0.8–1 g

• Protein: ≈ 3–3.5 g

• Total fat: ≈ 0.5–0.8 g

  • SFA (saturated fatty acids; should be moderated in the overall diet): traces

  • MUFA (monounsaturated fatty acids; generally favourable for lipid profile): traces

  • PUFA (polyunsaturated fatty acids; important for membranes and inflammatory modulation): traces

• Dietary fibre: ≈ 3–4 g

• Vitamins: vitamin C, vitamin K, provitamin A (β-carotene), folate

• Minerals: potassium, calcium, iron, magnesium

Key constituents

• Vitamin C and carotenoids (provitamin A)

• Vitamin K (high per 100 g, though intake per portion is low)

• Flavonoids (e.g. apigenin, luteolin and their derivatives)

• Essential-oil components (in low levels in the fresh herb): myristicin, apiol, limonene and other terpenes

• Soluble and insoluble dietary fibre

• Mineral salts (notably potassium and iron)

Production process

Cultivation

• Prefers temperate climates and cool, fertile, well-drained soils.

• Grown by direct seeding or transplanting, often in staggered sowings for continuous harvest.

• Cultivated in open fields, greenhouses or pots.

Harvest

• Leaves are cut a few centimetres above the crown, manually or mechanically.

• Harvest is staggered, as plants regrow and can be cut several times throughout the season.

Post-harvest

• Selection of sound leaves and removal of yellow or damaged parts.

• Washing and surface drying.

• Packing in bunches, clamshell trays or bags (including fresh-cut IV-range products).

Further processing

• Freezing (chopped frozen parsley).

• Drying (whole leaves or flakes/powder).

• Preparation of ready-to-use condiments, herb mixes, sauces (e.g. salsa verde, chimichurri), stuffings and ready meals.

Physical properties

• Tender leaves, bright green colour (darker and more curled in curly types).

• High water activity in fresh product → highly perishable.

• Low bulk density; large volume for a small weight.

Sensory and technological properties

• Aroma: fresh, green, slightly peppery, clean herbaceous note.

• Flavour: delicate yet characteristic; enhances flavours without overpowering them.

• Sensitive to heat: prolonged cooking reduces aroma → best used raw or added at the end of cooking.

• Finely chopped parsley disperses well in sauces and dressings; properly processed frozen parsley retains much of its aroma if handled quickly before freezing.

Food applications

• Used fresh as garnish and flavouring for:

  • soups, stews, sauces, salads

  • fish, meat and vegetable dishes

  • dressings and condiments (salsa verde, gremolata, tabbouleh, chimichurri)

• Ingredient in stuffings, meatballs, vegetable patties and ready meals.

• In frozen or dried form as an aroma component in industrial products (ready meals, sauces, snacks, seasonings).

Nutrition & health

• Low in energy and a good source of micronutrients per 100 g, especially vitamin C, vitamin K and carotenoids.

• Contributes antioxidants (flavonoids, vitamin C) to the overall diet.

• Provides small amounts of iron and folate; contribution is modest at typical use levels but positive as part of a varied diet.

• Due to the small quantities normally consumed, parsley is better seen as a nutrient-dense garnish rather than a major nutrient source.

Portion note

• Typical household use: 2–5 g fresh leaves per serving (about 1–2 tablespoons of chopped parsley).

Allergens and intolerances

• Parsley is not among the major EU allergens.

• Possible reactions in individuals allergic to other Apiaceae (e.g. celery, carrot, fennel) due to cross-reactivity.

• Essential-oil components such as myristicin and apiol are present only in small amounts in culinary use and are not generally a concern at normal intake levels.

Storage and shelf-life

Fresh parsley

• 2–4 days in the refrigerator, in a ventilated container or with stems in a little water and loosely covered.

• Prone to wilting and yellowing if stored in dry air or at improper temperatures.

Frozen parsley

• 8–12 months in the freezer if properly packed and kept at stable low temperatures.

Dried parsley

• 12–18 months in a cool, dry, dark place; aroma is less intense than fresh and gradually fades over time.

Safety and regulatory aspects

• Subject to legal limits for:

  • pesticide residues (MRL)

  • microbiological contamination (especially for fresh-cut and frozen products)

• Processing facilities must operate under GMP and HACCP systems.

• For processed foods (sauces, ready-to-use condiments) general food law applies regarding ingredients, additives and nutritional and health claims.

Labelling

• Name: “parsley” / Petroselinum crispum.

• Country of origin (country of cultivation).

• Batch/lot number, best-before date, storage conditions.

• For herb mixes and seasonings: parsley must appear in the ingredient list in descending order of weight.

Troubleshooting

• Yellowing or wilting leaves → aged product or excessive storage time; reduced aroma and quality.

• Weak herbaceous odour → old or long-stored dried parsley, or product stored exposed to air/light.

• Rot or mould → excessive moisture or failure of the cold chain; product must be discarded.

• Darkening after chopping → oxidation; minimise time between chopping and use, work in cool conditions and optionally add an acidic component (e.g. lemon juice).

Sustainability and supply chain

• Parsley is a low-impact crop, suitable for small plots, home gardens and organic farming.

• Relatively short crop cycle and good yield per hectare.

• Easily integrated into local, short supply chains, including direct sales and local markets.

• Freezing and drying reduce waste associated with the high perishability of fresh parsley and extend its availability year-round.

Main INCI functions (cosmetics)
Cosmetic derivatives from parsley include:

• Petroselinum Crispum Extract – antioxidant, toning, mildly brightening agent.

• Petroselinum Crispum Leaf Extract – used in some skin- and hair-care products for its phenolic content.

Use levels are usually low and subject to cosmetic safety evaluation.

Conclusion
Parsley is one of the most commonly used herbs in Italian and Mediterranean cuisine, valued for its fresh aroma and its ability to enhance a wide variety of dishes. While the nutritional contribution at typical serving sizes is modest, it positively supports the antioxidant profile of the diet. Thanks to easy cultivation, versatile culinary use and the possibility of preservation by freezing or drying, parsley is an important yet simple raw material in both domestic and industrial contexts.

Uses and Benefits

Parsley is not only a staple in the culinary world but also has various medicinal properties. It is used to promote digestion and kidney health, and its high vitamin content supports immune function. Additionally, it’s applied in traditional remedies for its diuretic and anti-inflammatory properties.

Applications

• Culinary: Widely used fresh in dishes for its flavor or as a garnish. It is essential in many seasoning blends and herbal mixtures.
• Medicinal: Utilized in herbal medicine to treat ailments like hypertension and allergies.
• Cosmetic: Extracts are used in skincare products for their antioxidant and skin-brightening properties.

Environmental and Safety Considerations

Parsley is an environmentally low-impact plant, requiring minimal pest control and fertilizer when grown under proper conditions. 

It is safe for most people when consumed in typical food amounts, but excessive consumption can lead to health issues due to its oxalate content and the essential oil apiol, which can be toxic in large quantities. 

Sustainable and organic farming practices are recommended to maintain soil health and reduce environmental impact.

Studies

Its components flavonoids, coumarin, tocopherol, carotenoids and ascorbic acid give this herb antioxidant, anti-inflammatory and antihypertensive activity.

Vitamin C, an antioxidant, is present with a high content, 248 mg/100g and chlorophyll which has an inhibitory effect on the dehydration of calcium oxalate with 0,185mg/g (1).

Overall, parsley has been shown to be effective in preventing urolithiasis (the process of stone formation in the urinary tract) (2).

In this study, the histopathological and biochemical results of oral administration of a parsley-rich diet demonstrated efficacy in reducing stress-induced gastric lesions by supporting the cellular antioxidant defense system (3).

Scientific evidence of the traditional use of parsley extract as an anti-diabetic agent and antioxidant in type 1 diabetes mellitus is confirmed in this other study (4).

Parsley studies

Mini-glossary

• SFA – Saturated fatty acids; when excessive in the diet, associated with increased cardiovascular risk.

• MUFA – Monounsaturated fatty acids; generally associated with a favourable blood-lipid profile.

• PUFA – Polyunsaturated fatty acids; important for cell membranes and modulation of inflammatory processes.

• MRL – Maximum Residue Level; legal limit for pesticide residues in foods.

• GMP – Good Manufacturing Practices; standards ensuring hygienic, controlled production.

• HACCP – Hazard Analysis and Critical Control Points; system for prevention and control of hygiene and safety risks along the food chain.

References_________________________________________________________________________

(1) Kuźma P, Drużyńska B, Obiedziński M. Optimization of extraction conditions of some polyphenolic compounds from parsley leaves (Petroselinum crispum). Acta Sci Pol Technol Aliment. 2014 Apr-Jun;13(2):145-54. doi: 10.17306/j.afs.2014.2.4. PMID: 24876310.

Abstract. Background: Parsley leaf is a rich source of natural antioxidants, which serve a lot of functions in human body and prevent food from oxidation processes. The aim of the study was to investigate the influence of different extraction solvents and times of extraction on natural antioxidants content. Owing to the knowledge of the properties of extracted components and solvents, as well as their interactions, it is possible to achieve a high effectiveness of active compounds recovery.....Results and discussion: In this study the best extraction solvent for polyphenols was acetone 70% and for catechins was distilled water. All extracts examined displayed the antioxidative activity, but water was the best solvent in the method of assaying the activity against ABTS(•+) and Fe(2+) ions chelating capability, whereas methanol turned out to be the least effective in this respect. Opposite results were observed in the case of determining the activity against DPPH(•). The prolongation of the extraction time enhanced or decreased antiradical activity in some cases. Additionally, important biologically active compounds in parsley leaves, such as vitamin C (248.31 mg/100 g dry matter), carotenoids (31.28 mg/100 g dry matter), chlorophyll (0.185 mg/g dry matter) were also analysed.

(2) Nirumand MC, Hajialyani M, Rahimi R, Farzaei MH, Zingue S, Nabavi SM, Bishayee A. Dietary Plants for the Prevention and Management of Kidney Stones: Preclinical and Clinical Evidence and Molecular Mechanisms. Int J Mol Sci. 2018 Mar 7;19(3):765. doi: 10.3390/ijms19030765. 

Abstract. Kidney stones are one of the oldest known and common diseases in the urinary tract system. Various human studies have suggested that diets with a higher intake of vegetables and fruits play a role in the prevention of kidney stones. In this review, we have provided an overview of these dietary plants, their main chemical constituents, and their possible mechanisms of action. Camellia sinensis (green tea), Rubus idaeus (raspberry), Rubia cordifolia (common madder), Petroselinum crispum (parsley), Punica granatum (pomegranate), Pistacia lentiscus (mastic), Solanum xanthocarpum (yellow-fruit nightshade), Urtica dioica (stinging nettle), Dolichos biflorus (horse gram), Ammi visnaga (khella), Nigella sativa (black-cumin), Hibiscus sabdariffa (roselle), and Origanum vulgare (oregano) have received considerable interest based on scientific evidence. Beside these dietary plants, phytochemicals-such as catechin, epicatechin, epigallocatechin-3-gallate, diosmin, rutin, quercetin, hyperoside, and curcumin-as antioxidant dietary phyto-phenols were found to be effective for the prevention of urolithiasis (the process of stone formation in the urinary tract). The main underlying mechanisms of these dietary plants and their isolated phytonutrients in the management of urolithiasis include diuretic, antispasmodic, and antioxidant activity, as well as an inhibitory effect on crystallization, nucleation, and aggregation of crystals. The results as presented in this review demonstrate the promising role of dietary plants and phytophenols in the prevention and management of kidney stones. Further investigations are required to confirm the safety and efficacy of these compounds.

(3) Akıncı A, Eşrefoğlu M, Taşlıdere E, Ateş B. Petroselinum Crispum is Effective in Reducing Stress-Induced Gastric Oxidative Damage. Balkan Med J. 2017 Jan;34(1):53-59. doi: 10.4274/balkanmedj.2015.1411. 

Abstract. Background: Oxidative stress has been shown to play a principal role in the pathogenesis of stress-induced gastric injury. Parsley (Petroselinum crispum) contains many antioxidants such as flavanoids, carotenoids and ascorbic acid. Aims: In this study, the histopathological and biochemical results of nutrition with a parsley-rich diet in terms of eliminating stress-induced oxidative gastric injury were evaluated.....Conclusion: Oral administration of parsley is effective in reducing stress-induced gastric injury by supporting the cellular antioxidant defence system.

(4) Abou Khalil NS, Abou-Elhamd AS, Wasfy SI, El Mileegy IM, Hamed MY, Ageely HM. Antidiabetic and Antioxidant Impacts of Desert Date (Balanites aegyptiaca) and Parsley (Petroselinum sativum) Aqueous Extracts: Lessons from Experimental Rats. J Diabetes Res. 2016;2016:8408326. doi: 10.1155/2016/8408326. 

Abstract. Medicinal plants are effective in controlling plasma glucose level with minimal side effects and are commonly used in developing countries as an alternative therapy for the treatment of type 1 diabetes mellitus. The aim of this study is to evaluate the potential antidiabetic and antioxidant impacts of Balanites aegyptiaca and Petroselinum sativum extracts on streptozotocin-induced diabetic and normal rats. The influences of these extracts on body weight, plasma glucose, insulin, total antioxidant capacity (TAC), malondialdehyde (MDA) levels, and liver-pyruvate kinase (L-PK) levels were assessed. Furthermore, the weight and histomorphological changes of the pancreas were studied in the different experimental groups. The herbal preparations significantly reduced the mean plasma glucose and MDA levels and significantly increased the mean plasma insulin, L-PK, and TAC levels in the treated diabetic groups compared to the diabetic control group. An obvious increase in the weight of the pancreas and the size of the islets of Langerhans and improvement in the histoarchitecture were evident in the treated groups compared to untreated ones. In conclusion, the present study provides a scientific evidence for the traditional use of these extracts as antidiabetic and antioxidant agents in type 1 diabetes mellitus.