Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable.
Parsley Seed Oil (aromatherapy)
Parsley seed oil is a yellowish to amber-colored or brownish liquid, more or less viscous. Upon cooling, it may deposit crystals of Apiole, chemically a methoxy-myristicin. The oil also contains myristicin, and is considered toxic by many authorities, with approximately twice the hazard of materials such as coumarin. However, parsley seed, nutmeg and many other myristicin-containing natural materials are still widely used in food. The odor of Parsley Seed Oil is warm-woody, spicy, somewhat sweet-herbaceous but, in the author’s opinion, not at all reminiscent of parsley herb (as described elsewhere in the literature). Its flavor is equally warm-spicy, aromatic, rich and deep, but unfortunately quite bitter. Thus,
Arctander, Steffen . Perfume and Flavor Materials of Natural Origin (p. 588).
petroselinum crispum