About
Parsley (Petroselinum crispum) is a bright-green biennial herb of the Apiaceae family, widely cultivated and used fresh or dried as a culinary herb, garnish, and natural flavouring ingredient. It is valued for its fresh flavour, high vitamin K and vitamin C content, and antioxidant properties.
Safety summary
Parsley is broadly considered safe at culinary (dietary) levels; no Acceptable Daily Intake has been established because it is treated as a food rather than a synthetic additive. High-dose supplemental or concentrated extract use raises concern due to apiole content, which has documented uterotonic and abortifacient effects, and its very high vitamin K content can antagonise vitamin K-dependent anticoagulants such as warfarin. The oxalate content presents a risk for individuals predisposed to calcium-oxalate kidney stones, and cross-reactive allergic reactions with other Apiaceae family members (celery, carrot, fennel) have been reported.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Parsley is accepted as a spice and herb under the FSANZ Food Standards Code with no prescribed restriction or maximum use level for culinary applications.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Parsley and its preparations are approved as food and as flavouring source materials under Regulation (EC) No 1334/2008 on flavourings used in and on foods. No E number is assigned as parsley is a natural herb and food ingredient, not a classified food additive.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Parsley is recognised as a permitted spice and herb under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. No specific maximum use level is prescribed for culinary use.source |
| FDA (Food and Drug Administration) (United States) | Approved | Parsley is explicitly listed as GRAS under 21 CFR 182.10 (Spices and other natural seasonings and flavorings). Also assigned FEMA GRAS No. 2836. No maximum use level prescribed; use at GMP levels.source |
Who should approach with care
Research citations
- 1FDA. Code of Federal Regulations Title 21, Part 182.10 – Spices and Other Natural Seasonings and Flavorings. ecfr.gov
- 2PubMed. Dietary oxalate and kidney stone formation. pubmed.ncbi.nlm.nih.gov
- 3WHO. JECFA – Safety Evaluation of Flavouring Agents Derived from Plant Sources Including Petroselinum crispum. who.int
- 4EFSA. Safety and efficacy of a feed additive consisting of a tincture derived from the fruit of Petroselinum crispum (Mill.) Fuss (parsley tincture) for use in all animal species (FEFANA asbl), 2023. efsa.europa.eu
- 5PubMed. Parsley: A Review of Ethnopharmacology, Phytochemistry and Biological Activities, 2016. pubmed.ncbi.nlm.nih.gov
