PARSLEY OIL Petroselinum Sativum

 

The oil is used primarily to flavours varios meat products & sauces. The fresh herb is widely used in cooking

Parsley is a most familiar herb, widely employed as a culinary garnish for more than 2,000 years, but it is seldom eaten. The leaf, root, and fruit of Petroselinum crispum (Mid.) Nym. (family Apiaceae) have also been used for centuries in folk medicine. Botanists indicate that the plant's leaves are pinnate decompound, which simply means that they are divided and somewhat featherlike in their appearance. Since parsley can be identified by anyone who ever ate in a restaurant, here are the essentials: parsley is a widely cultivated, biennial herb with yellow flowers borne in clusters. Its fruits, commonly called seeds, are small, ovate, and grayish to grayish brown with alternating ribs and furrows.

 

 

Parsley is a non-hairy biennial or short-lived perennial with a much branched stem. A thin, white, spindle-shaped root produces the erect, grooved, glabrous, angular stem that can reach a height of slightly over 2 feet. The plant is often cultivated as an annual for its foliage, especially in California, Germany, France, Belgium and Hungary. There are numerous varieties. Parts used are the ripe fruits (seeds), the above-ground herb and the leaves.

White or greenish-yellow flowers appear in compound umbels from June to August. Curiously enough, parsley is poisonous to most birds but is very good for animals, curing maladies such as foot-rot in sheep and goats. The wild parsleys found throughout the British isles are closely allied to the celeries and were used by the Anglo-Saxons in ancient times to mend skulls broken in combat.

In classical medicine, parsley fruits were used primarily as a stomachic or carminative (aids digestion and expels gas), and the root as a diuretic (increases flow of urine). The fruit also enjoyed some reputation as an emmenagogue and an abortifacient (stimulates menstrual flow and abortion). Although there may be some basis in fact for these uses of parsley, such attributes as a cure for diabetes, heart problems, liver ailments, and venereal disease are purely fanciful.

Using parsley as a digestive aid, diuretic, and emmenagogue is based on its volatile oil content, the concentration of which varies from less than 0.1 percent in the root, to about 0.3 percent in the leaf, and from 2 to 7 percent in the fruit. As is the case with many plants that have been cultivated for centuries, many varieties of parsley exist. The chemical composition of the volatile oil obtained from some of these varieties is quite variable. So-called German parsley oil contains 60 to 80 percent of apiol (parsley camphor) as its principal component; French parsley oil contains less apiol but more (50 to 60 percent) myristicin, a compound originally found in nutmeg oil but very similar to apiol, both chemically and in its physiological action. Both apiol and myristicin are uterine stimulants, accounting for the use of parsley volatile oil as an emmenagogue and for its misuse as an abortifacient.

Although it is not commonly eaten in quantity, parsley herb is a good natural source of carotene (provitamin A), vitamins B1, B2, and C, as well as iron and other minerals. Parsley is therefore a good nutrient, especially when combined with bulgur and other ingredients in the tasty Lebanese salad, tabbouleh, but as a medication, the herb is of little worth.

Because of their relatively high content of volatile oil, the fruits (seeds) may possess some stomachic and diuretic properties, but both such actions are relatively mild. Parsley volatile oil with its contained apiol and myristicin is toxic, and under no circumstances should it be administered to pregnant women. Since efficacy of parsley fruits is not well documented, and risks outweigh benefits, the German health authorities do not recommend their use.

PARTS USED
Leaves, root, seeds.

USES
The fresh leaves are highly nutritious and can be considered a natural vitamin and mineral supplement in their own right. The seeds have a much stronger diuretic action than the leaves, and may be substituted for celery seeds (Apium graveolens) in the treatment of gout, rheumatism, and arthritis. Both plants act by encouraging the flushing out of waste products from the inflamed joints and the waste's subsequent elimination via the kidneys. Parsley root is more commonly prescribed than the seeds or leaves in herbal medicine. Parsley root is taken as a treatment for flatulence, cystitis, and rheumatic conditions. Parsley is also valued as a promoter of menstruation, being helpful both in stimulating a delayed period and in relieving menstrual pain.
Other medical uses - Altitude sickness, Breast tenderness, Glue ear, Lung cancer.
Culinary uses - Parsley's culinary uses are endless and should not be limited to providing an attractive garnish for savory dishes. Add the leaves to soups, stews, stuffing, sauces, vegetable dishes, eggs, savory pies, and casseroles, and use when preparing meat, fish, and shellfish.
Include fresh parsley in salads-it's an essential ingredient of tabbouleh, a tasty staple of Middle Eastern cuisine-and in savory mousses, dips, biscuits, and crackers.
Parsley is a mainstay of fine French cooking. It's included in bouquet-garni, along with bay leaf and thyme, in aux fines herbes, a mixture of parsley, tarragon, chives, or chervil, and in persillade, a finely chopped mixture of parsley and shallots that is traditionally added to a dish just before it has finished cooking.
Italian chefs prefer the stronger taste of the flat-leaved variety and use it extensively.
The oil from parsley leaves and seeds is used commercially to flavor cured and canned meats, condiments, sauces, pickles, baked goods, and soups.

HABITAT AND CULTIVATION
Today parsley is rarely found in the wild, but is cultivated throughout the world as a nutritious salad herb. The leaves may be picked from spring to autumn, and the seeds are gathered when just ripe.
Parsley (Petroselinum crispum) usually grown as an annual. Curly-leaved parsley is popular as a garnish, but flat-leaved (Italian) parsley is more flavorful. Both like a rich, well-drained soil and full sun or partial shade. Parsley seeds germinate slowly. Be patient; keep the soil moist. Thin to 8 inches apart.
Parsley does best in highly fertile, well-drained soil. Tolerated pH range is 4.9 to 8.2. Keep plants watered during dry periods.
Thrives in full sun, but will grow in light shade.
Propagate parsley from seed, even though germination is slow and erratic. To speed up germination, soak the seeds overnight in lukewarm water. (Unfortunately, parsley seeds become adhesive when wet and will stick to your fingers like glue, so wear gloves when planting.) You can also freeze the seeds briefly to help break dormancy.
Start seeds indoors, about 4 to 6 weeks before your last spring frost date. Plant seeds to a depth of 6 mm (1/4 inch). Seedlings usually emerge in 15 to 21 days. Transplant to the garden about a week before your last frost date. (A light frost will not harm the plants.) Be careful not to damage the taproot.
Alternatively, plant seeds outdoors when the soil can be easily worked in the spring. (Don't sow seeds outdoors too soon, as the plants may bolt prematurely.) If planting directly in the garden, mix in a few radish seeds (which germinate quickly) to help mark the parsley rows.
Keep the soil moist during germination and early growth.
Space plants 30 cm (12 inches) apart.
Susceptible to crown rot, and to occasional infestations of parsley worms, carrot rust fly, and aphids.
Plants produce only a rosette of leaves in the first year. For a seed crop, leave the plants in the ground until the second season, when they will flower and set seed.
Parsley, which is a cool-season plant, self-sows. If you want to harvest seeds from the plant in the second season, mulch lightly to provide winter protection. However, to guarantee a regular harvest, sow seeds every year.
Growing in containers - Parsley is a good pot plant for decks, patios, and window boxes in cool locations away from hot sun. A 10- to 12-inch (25 to 30 cm) pot filled with standard potting soil and some aged manure can accommodate one large plant or three dwarf ones. Keep the soil moist and provide a balanced fertilizer once a month.
To grow parsley indoors, pot up one from the garden in late summer or start new plants from seed. For best results, keep the pot in a cool and bright window, or under artificial lights for 12 hours each day.

CONSTITUENTS
Parsley contains a volatile oil (including about 20% myristicin, about 18% apiole, and many other terpenes), flavonoids, phthalides, coumarins (including bergapten), vitamins A, C, and E, and high levels of iron. The flavonoids are anti-inflammatory and antioxidant. Myristicin and apiole have diuretic properties. The volatile oil relieves cramps and flatulence, and is a strong uterine stimulant.

HOW MUCH TO TAKE
Infusion: pour a cup of boiling water onto 1 - 2 teaspoonfuls of the leaves or root and let infuse for 5 - 10 minutes in a closed container. This should be drunk three times a day.
Tincture: take 2 - 4 ml of the tincture three times a day.

SIDE EFFECTS AND CAUTIONS
Parsley oil may cause dermatitis in some people. The oil is very toxic and should only be handled by professionals.
Parsley is occasionally used in large amounts for medicinal purposes. If you are pregnant, you should not take such large amounts, as parsley is a uterine stimulant. Individuals suffering from inflammatory kidney disease should also refrain from using large amounts of parsley.

COLLECTION AND HARVESTING
Harvest the outer leaves for fresh use, drying, or freezing throughout the growing season. If not picked, these leaves become coarse and their flavor diminishes. Gather the leaves early in the morning, when it is still cool.
To dry, spread leaves on a screen and leave in a shady, well-ventilated spot. Crumble dried leaves and store in an airtight container.
Alternatively, and preferably, freeze leaves on a cookie sheet, then store in freezer containers. Parsley retains its color and flavor better with freezing than drying.

 

Pure Essential Oils

CODE	English name	Botanical names
SEI/EO/001	Ajowain Oil	Trachyspermum Copticum
SEI/EO/002	Pine oil	Pinus Nigra
SEI/EO/003	Camphor	Laurus Camphora
SEI/EO/004	Sesame Oil	Sesamum Indicum
SEI/EO/005	Basil oil	Ocimum basilium
SEI/EO/006	Cedarwood Oil(Himalaya)	Cedrus Deodara
SEI/EO/007	Lemon Cold Pressed	Citrus Limonum Linn
SEI/EO/008	Eucalyptus oil	Eucalyptus Globus
SEI/EO/009	Aloevera Juice	A. barbadensis
SEI/EO/010	Basil , Canum	Ocimum Canum
SEI/EO/011	Sweet Orange	Citrus sinensis
SEI/EO/012	Lemongrass oil	Cymbopogon Flexous
SEI/EO/013	Olive	Olea Europaea
SEI/EO/014	Citronella oil	Cymbopogon Nardus
SEI/EO/015	Cajeput Oil	Melaleuca leucadendron
SEI/EO/016	Lemon Oil	Citrus limonum
SEI/EO/017	Anis seed oil	Pimpinella Anisum
SEI/EO/018	Thyme Oil	Thymus Vulgaris
SEI/EO/019	Clove oil	Syzgium Aromaticum
SEI/EO/020	Clove leaf oil	Syzgium Aromaticum
SEI/EO/021	Turmeric oil	Curcuma Longa
SEI/EO/022	Cinnamon	C. Zeylanicum
SEI/EO/023	Palmarosa Oil	Cymbopogan Martini
SEI/EO/024	Gingergrass oil	Cymbopogon Martinii (Sofia)
SEI/EO/025	Bitter Orange	Citrus Aurantium
SEI/EO/026	Petitgrain	Citrus AurantiumLinn
SEI/EO/027	Balsam Peru	Myroxyron balsamun
SEI/EO/028	Spearmint Oil	Mentha Spicate
SEI/EO/029	Lavendin Oil	LAVANDULA Hybride Rev.
SEI/EO/030	Ylang Yalng	Cananga Odorata
SEI/EO/031	Loban Oil	Styrax Benzoin
SEI/EO/032	Grape Fruit Pink	Citrus Paradisi
SEI/EO/033	Bargamot Oil	Citrus Bergamia
SEI/EO/034	Litsea Cubeba Oil	litsea cubeba oil
SEI/EO/035	Rosemary Oil	Rosmarinus Officinalis
SEI/EO/036	Spike Lavender Oil	lavandula latifolia
SEI/EO/037	Peppermint oil	Mentha Piperata
SEI/EO/038	Cypress Oil	Cupressus sempervirens
SEI/EO/039	Lavender Oil	Lavender Angustifolia
SEI/EO/040	Parsley	Petroselinum Crispum
SEI/EO/041	Dill Seed Oil	Anethum Sowa
SEI/EO/042	Fir Needle Oil	abies balsamea
SEI/EO/043	Juniper Leaf Oil	Juniperus Communis
SEI/EO/044	Yara Yara	Achillea Millefolium
SEI/EO/045	Mandarin Oil	Citrus reticulata
SEI/EO/046	Pennyroyal Oil	Hedeoma pulegiodes
SEI/EO/047	Rose Wood Oil	Aniba Roseodora
SEI/EO/048	Tarragon	Artemisia Dracunculus
SEI/EO/049	Kapoor Katchari	Hydechium Spicatium
SEI/EO/050	Tangerine Oil	Citrus Reticulata
SEI/EO/051	Niaouli Oil	Melaleuca viridiflora
SEI/EO/052	Celery, Smallage	Apium Graveolens
SEI/EO/053	Tea Tree	Malaleuca Alternifolia
SEI/EO/054	Laural Berry Oil	Laurus Nobillis
SEI/EO/055	Lime Oil	Citrus aurantifolia
SEI/EO/056	Juniper Berry Oil	Juniperus Communis
SEI/EO/057	Hyssop	Hyssopus Officinalis
SEI/EO/058	Sugandha Kokila	Cinnamomum cecidodaphne
SEI/EO/059	Calamus Oil	Acorus calamus
SEI/EO/060	Basil , Holy Basil	Ocimum Sanctum
SEI/EO/061	Tagetes oil	Tagetes patula
SEI/EO/062	Calendula, Marigold	Calendula Officinalis
SEI/EO/063	Fennel seed oil	Foeniculum Vulgare
SEI/EO/064	Patchouli Oil	Pogostemon Cablin
SEI/EO/065	Cumin seed oil	Cuminum Cyminum
SEI/EO/066	Caraway Oil	Carum carvi
SEI/EO/067	Hemp Oil	Cannabis sativa
SEI/EO/068	Cypress Oil	Cupressus sempervirens
SEI/EO/069	Ylang Ylang Oil  Extra	Cananga Odorata
SEI/EO/070	Black Pepper Oil	Piper Nigrum
SEI/EO/071	Verbena Oil	Aloysia triphylla
SEI/EO/072	Nar Katchur	Curcuma Zedoaria
SEI/EO/073	Geranium oil	Palargonium Bourbon
SEI/EO/074	Coriander oil	Coriandrum Sativum
SEI/EO/075	Lemon Balm Oil(Melissa)	Melissa officinalis
SEI/EO/076	Mugwort Oil	Artemisia vulgaris
SEI/EO/077	Frankincense Oil	Boswellia Serrata
SEI/EO/078	Nutmeg oil	Myristica fragrans
SEI/EO/079	Neroli Oil	Citrus aurantium(Vugaris)
SEI/EO/080	Myrrh Gel	Commophora Myrrha
SEI/EO/081	Carrot seed oil	Daucus Carota
SEI/EO/082	Tomer Seed Oil	Zanthoxylum alatum
SEI/EO/083	Narcisus Oil	Narcissus pseudonarcissus
SEI/EO/084	Gardenia Oil	Gardenia grandiflora
SEI/EO/085	Cypriol Oil	Cypreus Scarious
SEI/EO/086	Ginger oil	Zingiber officinale
SEI/EO/087	Oregano Oil	Origanum vulgare
SEI/EO/088	Artemisia, Wormwood	Artemisia Absinthium
SEI/EO/089	Clary Sage	Salvia Sclarea
SEI/EO/090	Spikenard oil	Nardostachys Jatamansi
SEI/EO/091	Sage Oil	Salvia officinalis
SEI/EO/092	Cardamon oil	Eletteria Catdamom
SEI/EO/093	Garlic Oil	Allium Sativum
SEI/EO/094	Marjoram Sweet	Marjorana hortensis
SEI/EO/095	Ylang Yalng Madagaskar	Cananga Odorata
SEI/EO/096	Galangal Oil	Alpinia galangal
SEI/EO/097	Sugandha Mantri	Gandhi Roots
SEI/EO/098	Davana Oil	Artemesia Pallens
SEI/EO/099	Onion Oil	Allium cepa
SEI/EO/100	pimento berry oil	pimento officinalis
SEI/EO/101	Sugandha Bala Oil	Pavonia Odorata
SEI/EO/102	Chamomile Roman	Anthemis nobilis
SEI/EO/103	ho leaf oil	cinnamomum camphora
SEI/EO/104	Chamomile, German	Matricaria Recutita
SEI/EO/105	Angelica Root Oil	Angelica Arcangelica
SEI/EO/106	Hop Oil (Hungry)	humulus lupulus
SEI/EO/107	Ambrette Seed Oil	Abeimoshus Moschatus
SEI/EO/108	Honeysuckle Oil	Lonicera caprifolium
SEI/EO/109	Kaffir Lime Oil	Citrus hystrix DC.
SEI/EO/110	Vanilla Oil	Vanilla planifolia
SEI/EO/111	Vanilla Oil - GII	Vanilla planifolia
Hydro distilled floral Oils
CODE	English name	Botanical names
SEI/HD/001	Kewra Oil	Pandanus Odoratissmus
SEI/HD/002	Rose Oil	Rosa Damascena
SEI/HD/003	Jasmine Sambac Hydro Distilled	Jasminum Sambac
SEI/HD/004	Vetiver Oil	Vetiveria zizanoides
SEI/HD/005	Marigold Hydro Distilled
Absolutes
CODE	English name	Botanical names
SEI/ABS/001	Rose Absolute	Rosa Damascena
SEI/ABS/002	Kewra Absolute	Pandanus Odoratissmus
SEI/ABS/003	Vetiver Absolute	Vitiveria Zizonoids
SEI/ABS/004	Jasmine Absolute - 1	Jasminum Grandiflorum
SEI/ABS/005	Jasmine Absolute - 2	Jasminum Sambac
SEI/ABS/006	Tuberose Absolute	Polianthes tuberosa
SEI/ABS/007	Champaca Absolute	Michelia champaca
SEI/ABS/008	Lotus Absolute	Nelumbo nucifera
SEI/ABS/009	Frangipani Absolute	Plumeria alba
SEI/ABS/010	Cassie Absolute	Acacia farnesiana
SEI/ABS/011	Costus root absolute	Saussurea lappa
SEI/ABS/012	Orris Absolute	iris pallida
Floral Concretes
SEI/CRT/001	Jasmine Sambac Concrete	Jasminum Sambac
SEI/CRT/002	Jasmine Grandiflorum Concrete	Jasminum Grandiflorum
SEI/CRT/003	Tuberose Concrete	Polianthes tuberosa
Carrier Oils
CODE	English name	Botanical names
SEI/CO/001	Almond Pure	Pranus Communis
SEI/CO/002	Apricot Kernel Virgin/Pure	Prunus Armeniaca
SEI/CO/003	Canola Pure	Brassica Napus
SEI/CO/004	Grape Seed Oil pure green	Vitis Vinifera
SEI/CO/005	Jojoba Virgin	Simmondisa Californica
SEI/CO/006	Rosehip oil pure	Rosa Rubiginosa
SEI/CO/007	Avocado	Persea americana
SEI/CO/008	Evening Primerose Oil	Oenothera fiennis
SEI/CO/009	Palm Oil
SEI/CO/010	Cocao Butter
Hydrolates or Floral Waters
CODE	English name	Botanical names
SEI/FW/001	Rose Water	Rosa Damascena
SEI/FW/002	Jasmine Water	Jasminum Sambac
SEI/FW/003	Kewra Water	Pandanus Odoratissmus
SEI/FW/004	Vetiver Water	Vetiveria Zizonoids
Oleoresins
CODE	English name	Botanical Name
SEI/RES/001	Bezoin Res.	Styrax Benzoin
SEI/RES/003	Olebanum Resn.	Boswellia Serrata
SEI/RES/004	Rosemary Oleoresin