Parsley
Parsley suppliers and sourcing guide
Parsley is the leaf of Petroselinum crispum, a biennial herb grown in curly and flat-leaf types. For food manufacturing it is mostly sold dehydrated: fresh leaf is washed, dried in belt or drum dryers and cut into flakes of a stated size, with stems removed. It is also sold as powder, freeze-dried leaf, and as parsley seed or leaf oil and oleoresin for liquid flavors.
- Also known as
- Petroselinum crispum · Parsley flakes · Dehydrated parsley · Curly parsley · Flat-leaf parsley
- Facts checked
- November 2026
Forms and grades of parsley
Suppliers sell different products under the same name. Specify the one you need.
Flakes
Dehydrated leaf cut to a stated mesh, used as a visible garnish in seasonings, soups and sauces.
Powder
Finely ground dehydrated leaf for dry blends and coatings.
Freeze-dried
Brighter-colored leaf with fresher flavor, at a higher price.
Organic
Certified organic dehydrated parsley in flake and powder.
Oil and oleoresin
Parsley seed or leaf oil and oleoresin for liquid flavors and brines.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Color
- Visual or instrumental green color, the main quality point buyers check on flakes.
- Particle size
- Sieve analysis, since flake size defines the grade.
- Moisture
- Moisture by loss on drying; dehydrated parsley picks up water and browns if too moist.
- Extraneous matter
- Stems, yellow leaf and foreign material, plus total and acid-insoluble ash.
- Microbiology
- Total plate count, yeast and mold, coliforms, E. coli and Salmonella; results depend heavily on whether the lot was steam-treated or otherwise reduced in microbial load.
- Pesticide residues
- Multi-residue screen by GC-MS/MS and LC-MS/MS, reported against the limits of the destination market.
Storage, lots and expiry
Storage and shelf life
Store dehydrated parsley sealed in lined bags or cartons in a cool, dry, dark place; light and humidity turn it yellow-brown. Shelf life is set by the supplier's specification, and older lots are usually rechecked for color, moisture and micro.
Lots and expiry dates
Color and flake size vary by harvest and dryer, so record grade, color result and origin per lot and keep retained samples for visual comparison. Rotate first-expired, first-out since color fades in storage.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.10 lists parsley (Petroselinum crispum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use.
Source: ecfr.gov (opens in a new tab)21 CFR 182.20 lists parsley extractives, including essential oil and solvent-free oleoresin, among essential oils, oleoresins (solvent-free) and natural extractives that are GRAS for their intended use.
Source: ecfr.gov (opens in a new tab)FDA's Compliance Policy Guide 525.750 describes parsley leaves as the leaves and seeds from the biennial herb Petroselinum crispum.
Source: fda.gov (opens in a new tab)FDA's Substances Added to Food inventory lists parsley with technical effects including color or coloring adjunct and flavoring agent or adjuvant, citing 21 CFR 182.10.
Source: hfpappexternal.fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Parsley suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking parsley suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell parsley? Request a listingFrequently asked questions
What forms of parsley can brands buy?
Common forms include flakes, powder, freeze-dried, organic and oil and oleoresin. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for parsley include?
Expect color, particle size, moisture, extraneous matter, microbiology and pesticide residues, each with its method, specification and result for that lot.
How should parsley be stored?
Store dehydrated parsley sealed in lined bags or cartons in a cool, dry, dark place; light and humidity turn it yellow-brown. Shelf life is set by the supplier's specification, and older lots are usually rechecked for color, moisture and micro.
What is the regulatory status of parsley?
21 CFR 182.10 lists parsley (Petroselinum crispum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use. 21 CFR 182.20 lists parsley extractives, including essential oil and solvent-free oleoresin, among essential oils, oleoresins (solvent-free) and natural extractives that are GRAS for their intended use. FDA's Compliance Policy Guide 525.750 describes parsley leaves as the leaves and seeds from the biennial herb Petroselinum crispum. FDA's Substances Added to Food inventory lists parsley with technical effects including color or coloring adjunct and flavoring agent or adjuvant, citing 21 CFR 182.10.
More flavors, spices and essential oils
- Vanilla extractExtract of vanilla · Pure vanilla extract
- Vanilla beansVanilla planifolia · Vanilla tahitensis
- Vanillin4-Hydroxy-3-methoxybenzaldehyde · Vanillic aldehyde
- Ethyl vanillin3-Ethoxy-4-hydroxybenzaldehyde · Bourbonal
- Natural flavorsNatural flavoring · Natural flavour
- Artificial flavorsArtificial flavoring · Synthetic flavors
- CinnamonCinnamomum verum (Ceylon cinnamon) · Cinnamomum cassia (Chinese cassia)
- NutmegMyristica fragrans · Nutmeg seed
- CloveSyzygium aromaticum · Eugenia caryophyllata
- CardamomElettaria cardamomum · Green cardamom
- Black pepperPiper nigrum · Peppercorns
- Cayenne pepperCapsicum annuum · Capsicum frutescens
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