Optimising flavour in parsley

This review covers the chemical basis of flavour in fresh cut and potted parsley grown in the UK.

It aims to provide information explaining factors which can influence flavour, both positively and negatively, and also gives advice on growing practice and available technologies to maximise flavour while maintaining yield and quality.


It considers different environmental and agronomic factors, including:

  • Cultivar
  • Nutrition and fertilisers
  • Biostimulants and plant growth regulators
  • Light quality
  • Temperature
  • Harvest time
  • Day length
  • Plant physiology
  • Post-harvest

The review includes clear action points that growers can use to optimise flavour.


Technical reviews to optimise flavours in herbs are also available for: