# Parsley (petroselinum Spp.)

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**Safety rating:** SAFE
**CAS number:** 977051-58-3
**Category:** colorant
**FDA GRAS:** yes
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Parsley (Petroselinum spp.) is a naturally derived colorant and flavoring agent extracted from the common culinary herb. It functions as a color adjunct, flavoring agent, and processing aid in food applications, providing green coloration while contributing subtle herbaceous notes to food products.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | not_evaluated |
| Australia | not_evaluated |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is Parsley?

Parsley (Petroselinum spp.) is a biennial herb native to the Mediterranean region, now cultivated worldwide as a culinary and medicinal plant. The additive form represents concentrated extracts or dried preparations derived from parsley leaves and stems. Chemically, parsley contains chlorophyll, carotenoids, and volatile compounds including myristicin and apiol that contribute to its color and flavor properties. The CAS number 977051-58-3 identifies this substance in chemical databases. As a naturally sourced ingredient, parsley-based colorants represent an alternative to synthetic food dyes for manufacturers seeking clean-label formulations.

## Common Uses

Parsley is used across multiple food categories as a multifunctional additive. Primary applications include:

- **Coloring**: Provides natural green coloration in sauces, soups, dressings, and prepared foods, replacing or supplementing synthetic colorants like FD&C Green No. 3
- **Flavoring**: Contributes herbaceous, slightly peppery notes to savory foods, seasonings, and condiments
- **Processing Aid**: Assists in extraction processes and ingredient compatibility in complex formulations
- **Surface Finishing**: Applied to finished products for visual appeal and ingredient authenticity

Parsley extracts are particularly popular in European food manufacturing, where there is strong consumer preference for naturally derived food additives.

## Safety Assessment

Parsley has an extensive history of safe use spanning centuries as a culinary herb consumed globally. The FDA has designated parsley as Generally Recognized As Safe (GRAS), indicating that qualified experts recognize it as safe for its intended use in food.

Key safety observations:

- **No reported adverse events**: The FDA adverse event database contains zero reports associated with parsley as a food additive
- **No recalls**: No food recalls have been initiated by the FDA due to parsley additive contamination or safety concerns
- **Toxicology profile**: Parsley is non-toxic at food-use levels. High doses of parsley extract or essential oil have been studied in animal models without significant toxicological findings at concentrations far exceeding typical food use
- **Allergenicity**: Parsley belongs to the Apiaceae family; individuals with known celery or carrot allergies may theoretically experience cross-reactivity, though this is rare
- **Phototoxicity consideration**: Parsley contains psoralens (naturally occurring compounds), which can cause skin reactions when combined with sun exposure in certain individuals. However, this applies to topical contact and fresh plant exposure rather than food additive use

The European Food Safety Authority (EFSA) has similarly affirmed the safety of parsley flavoring compounds and colorants in food applications.

## Regulatory Status

Parsley maintains approval across major regulatory frameworks:

- **United States**: GRAS designation allows its use as a color additive, flavoring agent, and processing aid without pre-market approval requirements
- **European Union**: Listed in the Register of Flavoring Substances used in or on foodstuffs, with approved use as a colorant
- **International**: Recognized by the Codex Alimentarius Commission as a natural food additive suitable for use in multiple food categories

No restrictions, bans, or conditional approvals apply to parsley in major markets, though maximum use levels and specific applications may vary by jurisdiction.

## Key Studies

While parsley's safety as a culinary ingredient is well-established, formal safety studies specific to concentrated food additive forms are limited in published literature. Available evidence includes:

- **Historical use data**: Centuries of safe consumption in Mediterranean cuisines and traditional medicine
- **GRAS affirmation documentation**: FDA GRAS status based on expert consensus and safety literature review
- **Compositional analysis**: Research confirming consistent chlorophyll, carotenoid, and volatile compound profiles across commercial parsley extracts
- **Stability studies**: Documentation of color and flavor stability under standard food storage conditions

The absence of reported adverse events and recalls, combined with GRAS status, indicates strong real-world safety data from widespread food industry use.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Parsley (petroselinum Spp.) — Safety, regulation, and evidence." https://additivefacts.com/additives/parsley-petroselinum-spp. Accessed 2026-05-19.