AVA

Mitsuba Japanese Parsley

Cryptotaenia japonica

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.

SPROUTS IN

Low: 15     High: 20

HARVEST IN

Low: 30     High: 60

Fun Facts

Fun Facts

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.

Growing Tips

Growing Tips

Perennial by nature, it is commonly grown as an annual food crop, prefering moist, partly shady locations.

Harvesting Tips

Harvesting Tips

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!

Medicinal Uses

Medicinal Uses

Used as a tonic to help with colds, fevers, haemorrhages, mentrual cramps and an oerall strengthening of the body.

Nutritional Benefits

Nutritional Benefits

This delicate herb is high in carotene and vitamin A, C and potassium. Also small amounts of calcium, magnesium and phosphorus.

Recipes

Recipes

Add for great texture and flavour in chimichurri, and numerous other Japanese dishes with sushi and sashimi.

CHAWAN MUSHI (JAPANESE EGG CUSTARD)

CHANKO NABE

LIME AND BASIL CHIMICHURRI

OYAKODON (CHICKEN AND EGG BOWL)

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