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Cryptotaenia japonica, Mitsuba, Mashimori (Japanese Parsley), untreated


Deeply lobed leaves with a unique slightly nutty flavour. Vigorous and quite cold tolerant, bolts quickly in spring and can be sequentially sown for continuity production.

Mitsuba is commonly cultivated as a vegetable in Japan, there are some named varieties. It is usually grown as an annual.

Succeeds in most soils, preferring a moist shady position under trees where it often self-sows The leaves tend to turn yellow when plants are grown in full sun.

Sow April in a greenhouse. Germination is usually rapid, prick out the seedlings into individual pots when they are large enough to handle and plant them out in early summer. The ideal temperature for sowing is about 25°c, though seed does germinate at higher and lower temperatures. Seed can also be sown in early autumn.
Edible uses
Leaves and stems - raw or cooked. Used as a flavouring with a parsley-like flavour if you let your imagination run away with you. Seedlings and young leaves can be used in salads. When cooking, the leaves should not be cooked for more than a couple of minutes or the flavour is destroyed. 

Root - raw or cooked. Blanched stem - a celery substitute.

The seed is used as a seasoning.

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