Mitsuba Japanese Parsley
Native Japanese herb, also known as Japanese Hornwort or Japanese wild parsley has long stalks with a subtle aromatic flavour reminiscent to that of a blend of celery leaves, Italian parsley and angelica.
Low: 15 High: 20
Low: 30 High: 60
Mitsuba grows wild in the mountains of Japan and covers the land with beautiful light purple blossoms in early spring. All parts of mitsuba is edible and the flowers are widely used as part of Ikebana, the traditional Japanese flower arranging.
Perennial by nature, it is commonly grown as an annual food crop, prefering moist, partly shady locations.
Snip the leaves along with the stem an inch above the crown, choosing stalks furthest out from the plant’s center. Leave the inner stalks and leaves, so the plant keeps growing. Don’t toss those stems though! They are more potent in flavour than the leaves!
Used as a tonic to help with colds, fevers, haemorrhages, mentrual cramps and an oerall strengthening of the body.
This delicate herb is high in carotene and vitamin A, C and potassium. Also small amounts of calcium, magnesium and phosphorus.
Add for great texture and flavour in chimichurri, and numerous other Japanese dishes with sushi and sashimi.
CHAWAN MUSHI (JAPANESE EGG CUSTARD)
LIME AND BASIL CHIMICHURRI
OYAKODON (CHICKEN AND EGG BOWL)