Ingredient
Parsley
Species of flowering plant in the celery family Apiaceae cultivated as an herb
Cook with Parsley
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Pungent Mexican herb — anti-flatulent companion to black beans
Enameled Dutch oven for braising, bread baking, stewing
Covers foundational techniques including global spice applications.
Definitive cultural and historical food reference
About
Parsley, or garden parsley, is a species of flowering plant in the family Apiaceae that is native to the Balkans. It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as a herb and a vegetable.
Source & License
Research Evidence
What science says
“The main compounds of oils showing high antioxidant activity were myristicin (44%) in parsley seed”
parsley seed oil → contains → myristicin
“Parsley had the highest phenolic content.”
Parsley essential oil → has → highest phenolic content
“The highest phylloquinone content was analyzed in parsley (mean content = 360 μg/100 g)”
phylloquinone → is found in → parsley
“Myristicin: a potential cancer chemopreventive agent from parsley leaf oil”
myristicin from parsley leaf oil → is a potential → cancer chemopreventive agent
“each compound formed DNA adducts”
parsley apiol → forms DNA adducts → HepG2 cells