Obtained for steam distillation from the seeds or from the parts aeree of the Petroselinum crispum (Mill.) Fuss (parsley common), plant biennal of the Apiaceae native of the Sardinia and of the Mediterranean oriental, now cultivated universally as herb aromatic culinaria. The parsley is a of the plants aromatic more consumate in the world but the its essential oil is relativaly poco widespread in aromatherapy to cause of the presence of apiolo (20-40% in the oil of seeds) — a fenilfuranocumarina with properties abortive and nefrotossic to doses high. L'apiolo is the molecule storic of the aborto erboristic (used up to to the XIX sec. first of the legalization of the aborto) and makes the oil of seeds of parsley contraindicated during pregnancy, breastfeeding and nefropatie. The phytochemical profile of the oil of leaves is more mite: β-phellandrene (50-60%), miristicina (10-20%) and apiolo in traces. In aromatherapy the oil of leaves is used as carminative, diuretic, emmenagogue light and antiseptic urinario. The properties culinarie of the parsley are ben upper to the use aromaterapic. Top note green-herbaceous, fresh and slightly phenolic.

Area mediterranea; cultivated globally.

Seeds (mainly); leaves and roots in misura minor

Steam distillation

• Digestive: carminative, useful for gonfiore and digestion slow.
• Diuretico: promotes the elimination of the liquidi in eccesso.
• Emmenagogue: historically used for regolare the menstrual cycle.
• Perfumery: note green, herbaceous and earthy in some fragrances maschili.

Blends well with: