Organic Mitsuba ,Japanese Parsley - Cryptotaenia japonica

Cryptotaenia japonica, or Japanese parsley, is a hardy perennial that is deciduous in winter. Highly valued in Japanese cuisine, it is characterised by its remarkable aromatic flavour. It is similar to angelica, but milder and more refreshing than our parsley. Its stems are long and its leaves are divided into 3 toothed leaflets. The leaves are used cooked in soups or raw to enhance salads. Plant Japanese parsley in shade or partial shade, from March to May, in both open ground and pots. Harvest from spring to summer, as needed.

Japanese parsley belongs to the Apiaceae family, like its cousin parsley. It is native to northeastern Asia (Japan, Korea, coastal areas of China), as well as northwestern North America. It is an aromatic herbaceous plant, perennial from its stump, capable of living several years in the garden. It can withstand temperatures as low as -18°C (-0.4°F). Its above-ground growth develops in spring, but disappears in winter. The light green leaves darken as they grow and mature. They are divided into 3 strongly toothed leaflets. It bears small white star-shaped flowers in summer.

Japanese parsley is crunchier in texture than our parsley and its flavour is more subtle. It is used in the same way as parsley: raw, chopped in salads, marinades, or cooked in soups. This herb is widely used to flavour traditional Japanese dishes, including sushi. It holds up well during cooking, and can be boiled, steamed, or stir-fried. It goes well with fried fish, and is also used in garnishes for grills. Add it at the end of cooking to retain its crunchiness and flavour. The root is also edible and can be cooked with other vegetables.

Harvesting: cut with scissors or by pinching as needed. Cutting stimulates the plant and encourages new shoots.

Preservation: Japanese parsley is best consumed fresh, but it freezes very well. To do this, wash and let it dry thoroughly. Gather the branches into bundles and put them in a freezer bag. You can then keep it all winter and use it as needed. If you prefer to let it dry, wash the branches, wipe them carefully, then let the bunches hang upside down in a dry place. When the branches become brittle, crumble them and transfer to an airtight container.

The gardener's tip: mulch the soil in summer to maintain moisture and save on watering, as Japanese parsley prefers cool understory and does not tolerate drought or scorching sun. Mulching also reduces weeds. Add compost at planting.