Parsley Oil
Cold-Pressed Parsley Seed Oil
Pure parsley seed oil (Petroselinum crispum), cold-pressed in our own facility in Amman from selected seed. No heat, no solvents, no refining.
An unusual oil to find pressed
Parsley grows in every kitchen garden in the region, but its seed is rarely pressed. What exists commercially is nearly always a steam-distilled essential oil — highly concentrated and never used undiluted.
Ours is a fixed oil, cold-pressed from the whole seed. It carries the seed's fatty acids alongside its aromatic compounds, making it gentler than the distilled version and usable as a carrier.
What it's like
Very dark green, with a rich herbaceous aroma — recognisably parsley, but warmer and drier than the fresh leaf. It naturally contains myristicin and apiol, the compounds that give parsley seed its particular character.
In skincare
Used in facial oils and serums, typically as a small proportion of a blend rather than alone, in a base such as apricot kernel, jojoba or safflower. Its aroma is strong enough that a little defines the character of whatever it's mixed into.
In formulation
Available in bulk to cosmetic manufacturers looking for an unusual botanical with genuine regional provenance. Batch documentation supplied on request.
How it's made
Cold-pressed on German machinery without heat or chemical solvents, then filtered and bottled. Unrefined, non-GMO, hexane-free, vegan-friendly. Nothing added.
Produced in an ISO 22000 certified facility and tested by independent third parties. Halal certified. Available in retail bottles, bulk, and private label.
Pressed, not distilled — and it matters here
Apiol and myristicin are the compounds behind the cautions attached to parsley seed. They are volatile, and steam distillation concentrates them — which is why parsley seed essential oil is used in drops and never neat.
Cold pressing extracts the fixed oil and leaves most of those volatiles behind in the seed. Ours carries the aroma without the concentration, which is why it can be used as a carrier oil rather than a drop-dose concentrate.
Please read before use
- Always diluted. it is used sparingly and in blends rather than neat.
- Patch-test before wider use.
- Store in a cool, dark place with the cap closed.
- Colour and aroma vary naturally between batches with the season and harvest.
| SKU | 690-1 |
|---|---|
| Weight | 0.156000 |
| Brand | Green Fields |
| Country of Manufacture | Jordan |
What Makes Ours Different
Pressed, where nearly everyone distils
Search for parsley seed oil and you will find essential oil — steam-distilled, sold in small bottles, measured in drops, never applied undiluted. That is the market almost entirely.
Ours is a fixed oil, cold-pressed from the whole seed. It is a different product used in a different way: a carrier oil rather than a concentrate, gentle enough to be applied as it comes.
Which changes the safety picture
The cautions attached to parsley seed come from apiol and myristicin. Those compounds are volatile, and distillation concentrates them — that concentration is the reason for the warnings.
Cold pressing extracts the fixed oil and leaves most of them behind in the seed. Ours carries the aroma without the concentration. This isn't a marketing distinction; it's why one product is measured in drops and the other isn't.
A press, not a still
We have both, which is unusual for a producer our size. Most companies own one or the other, and describe their products accordingly.
Having both means we choose the method that suits each material rather than the one we happen to own — parsley pressed, thyme distilled, fenugreek infused. Three methods, three different products, each labelled for what it is.
Genuinely uncommon
Cold-pressed parsley seed oil is not easy to find. There is no great commercial incentive to make it — the yield is modest and the distilled version sells more readily. We press it because the seed is grown here and we have the equipment.
Certified and documented
Produced in an ISO 22000 certified facility, tested by independent third parties, Halal certified. Batch documentation available to commercial buyers.
Nothing added
Unrefined, hexane-free, non-GMO, vegan-friendly. No fragrance, no colour, no preservatives, no dilution.
The Story of Parsley
The herb everyone has and nobody thinks about
Parsley is the most widely grown herb in the world and one of the least considered. It sits on the edge of the plate as a garnish in some places — and forms the entire dish in others.
Here, it is the second kind. Tabbouleh is not a salad with parsley in it; it is a parsley salad with a little bulgur. That distinction says something about the difference between a herb used for decoration and a herb used as food.
From the rocks of the Mediterranean
Petroselinum crispum grows wild around the Mediterranean, and its name records where it was found: from the Greek petros, rock, and selinon, celery — the celery that grows among stones.
The Greeks and Romans knew it before they cooked with it. Greek victors at the Nemean and Isthmian games were crowned with parsley, not laurel, and it was planted on graves. Only later did it move from ritual into the kitchen.
A herb, and separately a seed
Parsley has two harvests, and they are used quite differently.
The leaf is what fills the market stalls — chopped by the handful into tabbouleh, into fattoush, into everything. The seed is smaller, drier, more concentrated, and mostly overlooked. It carries the plant's aromatic compounds at a strength the leaf never reaches, which is why it has been used in preparations rather than in cooking.
Why pressing it is unusual
Parsley seed is nearly always steam-distilled. Distillation is efficient for aromatic seeds and produces a concentrate that ships and sells easily, so almost the entire market went that way.
Cold pressing gives something different: a fixed oil, carrying the seed's fatty acids alongside its aroma, gentle enough to be used as a carrier rather than measured in drops. Fewer producers make it because it is less profitable per kilo of seed.
We press it because we have the presses, the seed grows here, and it makes an oil that isn't otherwise easy to find.
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