Froriepia subpinnata (Ledeb.) Baill. (Umbelliferae) has been found in natively in the eastern parts of the south Caspian Sea coasts [1]. Young leaves of the plant are used as a cooked vegetable and for flavouring in the preparation of several local foods and only one species of the genus Froriepia has been found in Iran [2]. In this investigation the essential oils of the wild and cultivated of Froriepia subpinnata (Ledeb.) Baill. were isolated and compared. Aerial parts of F. subpinnata (Ledeb.) Baill. were collected in full flowering stage from natural sites on May 2015. Also, the seeds of this plant cultivated in farm on April 2015. Aerial parts of the cultivated plants harvested at full flowering stage. The essential oils of the wild and cultivated plants were isolated by hydrodistillation in yields of 1.2% and 1.5% respectively. The chemical composition of the essential oils was examined by GC and GC–MS. 42 components were characterized for cultivated plants with myrcenone (27.39%), limonene (18.59%), Terpinolene (14.67%) and Totarolone (7.35%) dominating constituents, 55 constituents were identified for wild plants with myrcenone (36.95%), limonene (13.62%), Terpinolene (11.04%) and β-Pinene (7.69%) as the major constituents.
