Dehydrated parsley (Petroselinum crispum (Mill.) Fuss, family Apiaceae)
Description
Parsley leaves harvested, washed, cut, and dried (warm-air dehydration or freeze-drying for premium grades); sold as flakes, chopped leaf, or powder.
Sensory profile: green–herbaceous, lightly camphoraceous/peppery; lower aromatic intensity than fresh but stable and convenient for toppings/seasoning.
Caloric value (per 100 g)
~250–320 kcal/100 g (varies with residual moisture).
Indicative (dry basis): carbohydrate ~45–55 g, fiber ~25–35 g, protein ~18–25 g, fat ~3–6 g; sodium naturally low.
Key constituents
Essential oil traces in dried leaf: apiol, myristicin, limonene, pinenes.
Flavonoids: apigenin (as apiin), luteolin; phenolic acids (e.g., caffeic, ferulic).
Chlorophylls and carotenoids (light/oxygen sensitive); vitamin K high (leaf), vitamin C reduced by drying; minerals (K, Ca, Fe).
Analytical markers: moisture/aw, ash, essential oils (GC), flavonoids (HPLC), color L*a*b* or ASTA (for powders).
Production process
Raw material: sound leaves, free of soil and foreign matter.
Washing/draining → cutting → drying (typically 35–55 °C warm air) or freeze-drying → sieving/grading → optical sorting → barrier packaging.
Controls under GMP/HACCP: stones/metal removal (magnets/sieves), pesticides/metals, microbiology.
Sensory and technological properties
Desirable green color (chlorophyll): risk of olive/brown shift from heat, acidic pH, or light.
Fast rehydration in moist matrices; as a topping it preserves leafy particulates.
Freeze-dried grades better preserve aroma and color; oxygen accelerates oxidation/discoloration.
Food uses
Toppings for soups, sauces, eggs, meats/fish; herb blends and dry seasoning (dressings, rubs).
Typical dosages: 0.05–0.5% in sauces/soups; 0.2–1.0% in dry seasonings; to taste for finishing.
In acidic products (mayonnaise/dressings) evaluate color stability.
Nutrition and health
Provides fiber and micronutrients (notably vitamin K; consider interactions with vitamin K antagonists).
Salt naturally low; sugars very low.
Avoid unauthorized health claims.
Lipid profile
Low total fat; only trace SFA, MUFA, PUFA—no meaningful nutritional impact at use levels.
Health note: diets relatively higher in MUFA/PUFA vs SFA are generally favorable/neutral for blood lipids; effect here is not material.
Quality and specifications (typical topics)
Moisture ≤8–12%; aw ≤0.60–0.65; ash ≤15% (leaf).
Particle size (leaf cut, mid-cut, fine/powder), stem count and extraneous matter within limits.
Color (L*a*b* / ASTA), essential-oil markers (GC), flavonoids (HPLC).
Microbiology: TVC, yeasts/molds compliant; Salmonella absent in 25 g; E. coli within limits.
Residues: pesticides/metals compliant; mycotoxins generally non-critical when processing is correct.
Storage and shelf-life
Store cool/dry/dark in moisture- and oxygen-barrier packs (multilayer bags; optional O₂ absorber).
Avoid humidity (risk of caking and microbial growth) and light (discoloration).
Typical shelf-life: 18–24 months (warm-air dried) up to 24–36 months (freeze-dried) if sealed. Apply FIFO.
Allergens and safety
Parsley is not a major EU allergen, but cross-reactivity can occur within Apiaceae (e.g., celery, carrot; celery–mugwort–birch–spice syndrome).
Furocoumarins generally low in leaf; concentrated essential oils (not this commodity) may be irritant.
In-plant: prevent foreign bodies and cross-contact with allergens.
INCI functions in cosmetics
Listings: Petroselinum Crispum (Parsley) Leaf Extract, Petroselinum Crispum (Parsley) Seed Oil.
Roles: fragrance, skin conditioning, mild antioxidant potential; evaluate photostability and sensitization from essential oils.
Troubleshooting
Brown/olive discoloration: excessive heat/acid/light → lower temperature, protect from light, add late in process; consider freeze-dried grade.
Weak aroma: prefer fresh lots, barrier packs; in formulation increase dose or pair with other fresh herbs/acids.
Grit/foreign matter: strengthen field washing, sieving, and optical sorting.
Caking: high humidity → use desiccants, reseal promptly, upgrade liner barrier.
Sustainability and supply chain
Promote GACP (good agricultural and collection practices), efficient irrigation, and reduced pesticides.
Processing: favor renewable energy for drying when possible; treat effluents to BOD/COD targets.
Recyclable packaging; traceability and audits under GMP/HACCP.
Conclusion
Dehydrated parsley is a practical, stable way to deliver herbaceous notes and a green visual accent across applications. Quality hinges on raw material, gentle drying, and protection from light/oxygen, ensuring longer-lasting color and aroma.
Mini-glossary
aw — Water activity: lower aw improves microbial and caking stability.
ASTA — American Spice Trade Association (color): standardized color intensity index for spices/herbs.
HPLC/GC — High-performance liquid chromatography / Gas chromatography: quantify flavonoids and volatiles.
SFA — Saturated fatty acids: excess may raise LDL; trace in parsley.
MUFA — Monounsaturated fatty acids (e.g., oleic): generally favorable/neutral for blood lipids; trace here.
PUFA — Polyunsaturated fatty acids (n-6/n-3): beneficial when balanced; trace here.
ALA — Alpha-linolenic acid (n-3): present at trace levels in herbs; low nutritional relevance.
EPA/DHA — Long-chain n-3 fatty acids: typical of fish; absent in parsley.
MCT — Medium-chain triglycerides: not characteristic of herbs.
GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene and preventive-safety systems with defined CCP.
GACP — Good agricultural and collection practices: agronomic best practices for herbs.
BOD/COD — Biochemical/Chemical oxygen demand: indicators of effluent impact from processing.
FIFO — First in, first out: stock rotation that uses older lots first.
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
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.
Dehydrated parsley 
