A field experiment was conducted to compare growth characters, herb fresh weight and essential oil content and composition among four parsley cultivars at five harvest times in addition to evaluate the variability at the DNA level in these cultivars. Results showed that Plain Italian Giant cultivar was the best in number of branches, herb fresh weight and essential oil yield; while Moss curled no.2 cultivar was the best in the essential oil percentage and Local cultivar was the tallest and lowest in essential oil percentage. On the other hand, Moss curled no.2 cultivar was least in plant height, number of branches, herb fresh weight and essential oil yield. For the harvest time, 3rd cut gave the highest values of the plant height and weight of fresh herb, while the highest values of branches number were obtained from 4th cut. Generally, 3rd and 4th cuts gave the highest oil yield values in all cultivars. Volatile oil % increased gradually from 1st to 5th cuts, which gave the highest essential oil % in all cultivars. Four major compounds exist in local cultivar, and three major compounds exist in European cultivars but with different percentages. β-myrcene > β-phellandrene > myristcin > 1,3,8-p-menthatriene (Petroselinum crispum cv. Local); β- phellandrene > 1,3,8-p-menthatriene > myristcin (Petroselinum crispum cvs. Moss curled no.2, Plain Italian Giant and Plian). The cultivars plain Italian Giant and plain presented the greatest genetic similarity, while Moss curled no.2 and Local cultivars were the most divergent. However, Plain Italian Giant and Plain genotypes are closely related. However, Moss curled no.2 and Local are genetically distinct. The genotypes (Plain Italian Giant and Plain) are closed in cluster and the genotype. Local cultivar was nearest to two genotypes (Plain Italian Giant and Plain), while the genotype Moss curled no.2 cultivar was separated far away from all the other three genotypes (Plain Italian Giant, Plain and Local cultivars).