FIELD: food industry. SUBSTANCE: dried greens of parsley are finely divided, then extracted under counterflow conditions with 96 % ethyl alcohol at stock to extracting agent ratio from 1:2 to 1:4 for not longer than 40 min in the presence of MgCO3 or Mg or mixtures thereof (0.1...1.0)% based on amount of stock at 10-22 C. Extract is filtered, collected into common container, solvent is distilled off and thickened at temperature of not higher than 40 C and residual pressure of not greater than 1333 Pa for 1 hour and dried to dry matter content of 78-80%. EFFECT: increased value of additive and simpler technology for preparing thereof. 1 ex
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