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PARSLEY SEEDS _ PARSLEY SEEDS_01.png "PARSLEY SEEDS")
| | | INCI: | Petroselium sativum | | CAS: | 8000-68-8 | | EINECS: | 281-677-1 | | Flavouring according to EC regulation 1334/2008 |
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PARSLEY SEEDSPetroselium sativum (Apiacee)
Origin: Balkans
Originally found in the Mediterranean region (especially Greece), parsley is now widely cultivated in Europe, California and Asia.
A biennial herbaceous plant, it has an erect stem that grows to a height of seventy centimetres.
It has shiny laciniate leaves and greenish-yellow flowers that grow in flat umbels.
EXTRACTION
OLFACTIVE AFFINITIES
The essential oil is obtained by steam distillation of the seeds. It is an amber-yellow liquid with a warm, spicy-woody fragrance with a grassy undertone. It combines well with spicy oils, Oakmoss absolute and the essential oils of Clary sage, Neroli, Rose, Tea tree and Ylang-ylang.
PROPERTIES
(according to
popular herbalist tradition)
Parsley was formerly used as a breath freshener, and is a traditional herbal remedy for renal and bladder problems.
Essential oil of parsley is moderately toxic and irritating, and has stimulant and tonic properties.
It's used in the formulation of carminative and digestive remedies, and as a fragrance component in detergents, soaps and cosmetics (especially those with a masculine note).
It's also used as a flavouring agent in the drinks industry (alcoholic and non-alcoholic beverages) and for condiments.
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