Parsley (Petroselinum sativum) is a biennial herb grown everywhere in gardens for use in garnishing and seasoning. All parts of the plant contain a volatile oil, that from the seed being especially rich in a constituent known as apiol, or "parsley camphor," which is still used to some extent in medicine. In the crude-drug trade there is a small demand for the root, leaves, and seed.

A rich and rather moist soil is desirable for the growing of parsley. The seeds germinate slowly and are frequently sown early in the spring in cold frames or seed beds, from which the young plants may be removed later and set in the open in rows 12 or more inches apart and about 6 inches apart in the row. When the leaves are fully grown they may be collected and dried in the usual manner. The plants flower in the second year, and as soon as the seed is ripe it is harvested and carefully dried. At the end of the second growing season, late in October, the root may be dug and should be well washed and carefully dried. Artificial heat may be used in drying if necessary.

On small areas yields of seed at the rate of about 185 pounds per acre have been obtained. During the past few years the wholesale price of the seed has varied from 10 to 70 cents a pound, according to demand and season. From 15 to 50 pounds of seed are required to yield 1 pound of the oil, which in June, 1920, was quoted at $6.50 to $7 a pound.