Parsley Seed Oil is steam extracted from a short-lived perennial herb that has bright green foliage and small greenish-yellow flowers that produce small brown seeds. The oil is used in soaps, detergents, cosmetics, colognes and perfumes especially men's fragrances. In culinary applications, freshly picked parsley is preferred for almost all cuisines across the world. The green colour and fresh aroma add extra flavour and richness to dishes and are popular since good olden times. Parsley oil exhibits antimicrobial, antiseptic, astringent, carminative, digestive, diuretic, and detoxifying properties which give more demand for its wide range of applications.

While Parsley is now regularly used as a meal garnish, in ancient times it was never brought to the table. It was viewed as sacred and belonging to the dead or those cast to oblivion. In fact, in Europe it was believed than anyone growing parsley would die within a year. Parsley grows wild over a wide area of Western Asia and southern Europe, prompting the comment, "It is hard to define exactly where this plant is wild and where it only recently established itself. Fifteen desiccated Mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemar Cave in Israel, which may be the oldest archaeological find of Parsley. About half a liter (a pint) of Parsley mericarps was recovered from the tomb of Tutankhamen, and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the Ancient Egyptians.