PURPOSE: Crushed leaves of parsley are disinfected and mixed with butter or margarine to produce a butter or margarine containing parsley that shows fresh taste and color just like raw parsley and can be stored for a long period of time.

CONSTITUTION: Leaves of parsley are dipped in an aqueous weak alkali, aqueous chlorine, and boiling potassium hydroxide aqueous solution in order and rapidly cooled and washed with sterilized water to effect disinfection. The resultant leaves are crushed into pieces of about 1W3mm sizes and mixed with margarine or butter in the course of the production of while it is melted at 20W35°C by 0.5W5wt%, when necessary, 0.1W0.5wt% of lemon oil is admixed thereto and they are solidified by cooling.