Mitsuba

Plant family

Doldenblütler (Apiaceae) (Apiaceae)

Synonyms

East Asian Wildparsley, Japanese Cryptotaenia, Japanese Honewort, White Chervil, Japanese Wild Parsley, Stone Parsley, Honeywort, San Ip, Trefoil, San Ye Qin

Season Overview

Details

Light requirement

Semi-shaded

Water requirement

Wet

Soil

Medium (loamy)

Nutrient requirement

Medium

Seeding distance

4 cm

Row spacing

30 cm

Seeding depth

1 cm

Instructions

Description

Mitsuba is a Japanese culinary herb and belongs to the umbellifer family (Apiaceae). It is also known as Japanese parsley and trefoil. The plant grows herbaceous and up to 1 m high. The leaves resemble those of cut parsley. The stems and leaves are used in cooking for seasoning. The taste is more similar to celery or goutweed than parsley. It is also cultivated as a medicinal plant. Perennial, but not always hardy in our area. All parts of the plant are edible.

Growing tips

Sowing from March in the open ground in rows (25 cm apart). Cover seeds lightly with soil. Mitsuba loves sunny locations and good garden soil. Can also be kept well in pots. It is best to cover it a bit in winter, as it is not completely hardy. Too harsh and changeable weather is not good for it, because then the leaves become very hard and rough. Likewise if the location is too sunny. Germination after 2-3 weeks at 18-25°C. Good with other shade lovers like hostas, ferns, Solomon's seal, columbine, lungwort.