Parsley is a green coloured and bright biennial herb, which is frequently used as spice. The botanical name of Parsley is Petroselinum crispum (P.Miller) and it belongs to the family, Umbelliferae. Parsley is called in various other names in India. It is called Achu mooda in Kannada, Ajmood in Hindi and Kothambeluri in Malayalam language.This spice is also not traditionally popular in India but it has acquired popularity only recently in urban areas due to global influence. It better well in the higher altitudes in India and locally it is called Seema malli and Ajmood.

Parsley is a hardy, aromatic biennial umbelliferous herb, at times lasting up to four years, producing a rosette of finely divided radical leaves in the first year and a flowering stalk, up to one hundred centimetres high in the second year. It has rich green compound leaves; two or three pinnate. Flowers of Parsley are yellowish green in compound umbels; fruits (commonly known as seeds) two to three millimetres long, crescent shaped, conspicuously ridged, consisting of two mericarps. Seeds and leaves are used as spice. The colour of the dried herb is green. Its aroma is pleasant, characteristic, fragrant and spicy. Dried herb is available as rubbed, whole or ground form.

There are two prominent varieties of horticultural Parsleys; the two types are cultivated for the leaves (var. crispum) and grown for their turnip-like roots (var. radicosum Danert). The former type of parsley is cultivated only in India. In case of the latter, roots are cut after the fruits are harvested. The roots of Parsley are sliced longitudinally to facilitate drying. The seeds are used for the extraction of Parsley oil of commerce. Of course, the aroma of the seeds is less than that of leaves. Two to five cuttings of leaves are possible for each planting before flowering. Within the leafy varieties, Parsley has been developed into three types of foliage, viz. plain foliage, the double curled leaf, and the moss curled or triple curled leaf. The fleshy-rooted Parsley has plain celery like leaves.

Parsley is actually a cool weather crop, which grows best in a rich moist soil, amenable to deep cultivation. In India, the herb grows better at higher altitude. It is grown occasionally in gardens. Sowing is done between the months of March and May on the hills and from August to November in the plains. Analysis of the green leaves of parsley suggests that it contains 68.4 percent moisture, 5.9 percent protein, 1.0 percent fat, 19.7 percent carbohydrates, 1.8 percent fiber, 3.2 percent total ash, 390 mg/100 gram calcium, 200 mg/100 gram phosphorus, 17.9 mg/100 gram iron, 3200 I.U/100 gram Vitamin A (carotene), 0.04 mg/100 gram Thiamine, 0.5 mg/100 gram Nicotinic acid, 281 mg/100 gram Vitamin C (ascorbic acid). There is also the presence of biotin and Riboflavin. The stems, leaves and fruits contain a glucoside apiin, which on hydrolysis yields apigenin, glucose and a sugar; apiose: a second glucoside, consisting of luteolin, glucose and apiose has also been reported.

All parts of the plant contain an essential oil, Oil of Parsley, which is responsible for the characteristic aroma and flavour of parsley. The oil is recovered by steam distillation and is used primarily for flavouring food products. Commercial Parsley oil is distilled either from the aerial parts of the herb bearing immature fruits (herb oil, yield about 0.25 percent) or from the mature fruits (fruit oil, yield up to 7 percent). The herb oil possesses a superior aroma and is more esteemed than the fruit oil. There is considerable difference in the physico-chemical characteristics of the herb and the seed oil.

Uses of Parsley
The fruit oil contains apiol (parsley camphor) and alpha-pinene, with small amounts of aldehydes, myristin, ketones and phenols. The fruit yield about 20 percent of greenish fatty oil with a peculiar odour and disagreeable sharp flavour. The oil has a high content of Petroselinic acid (up to 76 percent). It can be tried for a number of industrial purposes, such as making of synthetic rubber, plastics, protective coatings and lubricating oil additives. It may be tried as a raw material for manufacture of soap. The oil cake can be used for manufacture of industrial adhesives. Fresh leaves are eaten fresh, incorporated in salads, and used as an ingredient of sauces, stews and soups. They are also used in meat and poultry seasonings. Fresh leaves mask even strong culinary odours and are commonly used for garnishing and seasoning. The leaves are also employed to make a sort of tea, which is considered to possess anti-scorbutic properties since it is very rich source of vitamin C. The roots are used as vegetable in soups. The dried leaves and roots are used in condiments, but some scholars have contradicted the use of fruits for this purpose. Leaves of Parsley give a pungent and lingering aroma. It enhances the flavour of a number of unusual food and other non-vegetarian and vegetarian dishes. Freshly chopped leaves gives flavour to Jam, sweet sauces and herb butter. It acts as an agent of digestion after a banquet and helps in refreshing the mind and body. It is used in the preparation of biscuits, soup, cheese, stews and sauces. Parsley is also used for the preparation of Rosemary tea, wine.

Medicinal Benefits of Parsley
The herb is reported to possess diuretic, carminative, ecbolic, emmenagogue and antipyretic properties, and has long been used for uterine troubles. The juice of fresh leaves is used as an insecticide. Parsley causes skin irritations in some people, and this is attributed to the presence of a furocoumarins, bergapten. Bruised leaves are applied to bites and stings of insects, and mericarps are used to get rid of lice and skin parasites. Parsley is used in the treatment of diuretic disorder. It helps is proper digestion, gives relief from neuralgic pains and stipulates the circulation of blood. Parsley widens the tissues where it is applied and it acts as a room freshener; twigs are burnt to give the aroma. It is used as a moth repellent with other herbs.

Parsley leaves are more known in the Western than in the Indian food. Parsley has a high nutritive content as it possesses Vitamin-A, Vitamin-B and Vitamin-C and several other nutrients. It also forms one of the most attractive garnishes. Parsley is added to salads, soups and seafood. It is also used in the preparation of herb butter, sauces and savoury breads. Dried parsley flakes are used for seasoning a variety of food. Parsley is also used in medicines and beverages.