Italian parsley

Duffy, E. A., Cisneros-Zevallos, L., Castillo, A., Pillai, S. D., Ricke, S. C., and Acuff, G. R. (2005). Survival of Salmonella transformed to express green fluorescent protein on Italian parsley as affected by processing and storage. /. Food Prot. 68, 687-695. 

Parsley leaves Curly-leaved parsley Root parsley Giant Italian parsley... 

The most recent articles of note come from the compilations given in the excellent series Essential Oils by Brian M. Lawrence. He writes that Korean parsley is virtually devoid of apiole [2, vol. IV, p. 178-179]. Italian parsley was reported as having 5 % apiole content and that German parsley samples had an average content of around 2% [2, vol. V,p. 151-153]. 

In a Food and Dmg Administration (FDA) summary of the levels of pesticides in ready-to-eat foods in the 10-year period from 1982 to 1991, methyl parathion was found 12 times in 8 kinds of food, at an average concentration of 0.0035 ppm (Kan-Do Office and Pesticides Team 1995). A 5-year analysis of domestic and imported foods and animal feeds for the years 1982-1986 detected 94 samples out of 19,851 total samples that contained methyl parathion (Hundley et al. 1988). Eighty-nine of the samples had concentrations in the range of 0.05-0.5 ppm, and five had levels ranging from 1.0 to 2.0 ppm. Methyl parathion was found in celery, citms, coriander, cantaloupe, Chinese peas, hay, alfalfa feed, Italian squash, lettuce, mustard greens, okra, parsley, peppers, spinach, strawberries, tomatillos, and tomatoes. 

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