Extraction Source
Parsley (scientific name: Petroselinum crispum (Mill.) Hill) is a plant of the genus Parsley in the family Umbelliferae, smooth. Root fusiform, sometimes thick. Stems round, slightly grooved, up to 100 cm high, dark green leaves, shiny surface, basal leaves and lower leaves of stems with long stalks, lobes linear-lanceolate, umbels, smooth; involucral bracts linear, Sharp, leathery; small cymes with flowers, small involucral bracts linear or linear subulate, fruit ovate, gray-brown, blooming in June and fruiting in July.
Native to the Mediterranean region, it has a long history of cultivation in Europe and can be found all over the world. Parsley likes cold and cool climates and is more cold-tolerant, but not heat-resistant. It likes humidity. It should grow in fertile soil or sandy soil with strong water retention and rich in organic matter, but avoid stagnant water.
The edible organs of parsley are mainly fresh and tender leaves and petioles. It is not only fragrant and rich, but also rich in nutrition. The fruits and leaves of parsley contain volatile essential oils, which can be extracted by distillation. Parsley essential oil contains flavonoids, which have diuretic and antiseptic properties. Chewing its leaves can eliminate bad breath and is a natural deodorant.
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