Parsley Herb Oil

Parsley Herb Oil occurs as a yellow to light brown liquid with the odor of parsley herb. It is the oil obtained by steam distillation of the aboveground parts of the plant Petroselinum crispum (Fam. Umbelliferae), including the immature seed. It is soluble in most fixed oils, in mineral oil, and in alcohol... 

Rep Ok I got Hydratropic aldehyde in liquid measure. A liter of it is 62. A kilo of Parsley Herb Oil is 75.1 got em both in stock and can send them out to you this afternoon. ... 

Parsley herb oil has a flavor that resembles the fresh herb, but parsley seed oil has a distinctly different flavor. 

PROP From steam distilladon of aboveground parts (herb oil) or ripe seed (seed oil) o Petroselinium sativum Hoffm. (Fam. Umhelligerae). Yellow to light-brown liquid odor of parsley. D (herb oil) 0.908-0.940, (seed oil) 1.040 refr index (herb oil) 1.503-1.530 20°, (seed oh) 1.513-1.522 20°. Sol in fixed oils, mineral oU sltly sol in propylene glycol insol in glycerin. 

Parsley herb (leaf) oil contains myristicin (up to 85% in the curly moss variety), P-phellandrene, 1,3,8-p-menthatriene, myrcene, apiole, terpinolene, and l-methyl-4-isoprope-nylbenzene as major components. Other compounds present include a- and P-pinenes, fra 5-p-ocimene, y-terpinene, methyl disulfide, a-terpineol, a-copaene, caryophyllene, and carotol, among others.An assessment of 104 accessions found leaf oil content to range from 0.00% to 0.16% (fresh weight). Major constituents were 1,3,8-p-menthatriene (68%), myristicin (60%), P-phellandrene (33%), apiol (22%), myrcene (16%), plus terpinolene and l-methyl-4-isopropenylben-zene at 13%. Thymol, first reported for the leaf oil, was found at 2% or less in seven samples. More than 45 components have been reported from parsley leaf oil. ... 

All parts of the common parsley, Pftrouli iani taliimm, yield au essential oil, of which that [rom llie preen herb itself is most esteemed, although that from the seed is the commoner oil. The yield [loin the seeds is from 2 to 6 pec cent. 

Coriander is an annual herb of the parsley family, native to Europe and the Mediterranean region. For CO2 extraction, only ground coriander seed, the dried fruit of the plant, is used. Coriander seed contains 0.8 to 1.5% volatile oil. The principal component is rf-linalool, present at about 60 to 70% in the volatile oil. The CO2 extracts of Austrian coriander (450 bar, 60°C) contain about 8 to 10% volatile oil. 

The estimated number of hectares of parsley cultivated in North America is 25,091, while worldwide it is 250,905. The yield per acre is reported to be 4238kg dry herb and 32 kg oil, with oil on a fresh-weight basis being 0.26% (http //www.ag.montana.edu). 

Tryptamines may also appear as an oil put onto various herbs, such as parsley, marijuana or red raspberry leaves. Marijuana is probably the best medium, because it is less harsh on the throat and lungs than parsley and because a lot of users like the combination. Some tryptamine enthusiasts object to mixture with pot on the grounds that marijuana detracts from a tryptamine s clarity. Parsley and other herbs can be converted into more neutral carriers by steeping them in water so as to extract most of their aromatic flavoring and then drying the herb. 

Apiole Section you can see the consistent and humongous myristicin contents of various types of parsley oils (seeds, leaves and herbs), various types of parsley (curley and flat leaf) and various global origins. 

Sabbat anointing oil Wild Parsley root. Celery root. Poplar leaves (Balm of Gilead), Cinquefoil, Saffron. Herbs are cut when moon is waxing, steeped and crushed in pure vegetable oil during waxing moon. 

Monocyclic monoterpenic hydrocarbons are derived predominantly from the optically active hydrocarbon 4-isopropyl-1-methylcyclohexane, known as p-menthane (8-2). An exception isp-cymene also known as cymene (l-isopropyl-4-methylbenzene, 8-3), which is an aromatic hydrocarbon. Cymene is a common component of many essential oils, especially the essential oils of cumin (the seed of the herb Cuminum cyminum of the parsley family Apiaceae) and common thyme Thymus vulgaris, from the mint family Lamiaceae) Hsted in Table 8.32 (see later). 

The major producers of parsley oils (seed and herb) include France, Hungary, Germany, and the Netherlands. Domestically used dehydrated parsley flakes are mostly produced in California. 

Parsley, parsley oils (herb and seed), and oleoresin are extensively used in flavoring meat sauces, sausages, canned meats, pickles, and spice blends. 

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