Japanese Mitsuba Parsley brings the refined flavors of traditional Asian cuisine directly to your garden with its distinctive trefoil leaves that taste like a delicate blend of celery and parsley. This woodland herb, scientifically known as Cryptotaenia japonica, thrives in the shade where other herbs struggle, making it perfect for those darker garden spots. Ready for harvest in just 50 days (though some sources suggest up to 59 days), this upright annual reaches 12 to 24 inches tall and offers a refreshing alternative to common parsley varieties.
Full Sun
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4-9
24in H x ?in W
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Moderate
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What sets Mitsuba apart is its remarkable adaptability to low-light conditions and its complete edibility from leaves to roots to seeds. The aromatic trefoil leaves provide that signature celery-parsley flavor that Japanese cooks have treasured for generations, while the plant's preference for cool weather makes it ideal for spring and fall growing when other herbs falter. Its frost-hardy nature and quick 50-day maturity mean you can succession plant every 4-6 weeks for continuous harvests throughout the growing season.
Every part of Mitsuba finds its way into the kitchen, from the aromatic leaves and stems to the flavorful roots and seeds. The plant excels as a fresh garnish sprinkled atop finished dishes, stirred into soups and salads, or incorporated into stir-fries and other Asian-inspired preparations. Harvested young, the thinnings make exceptional microgreens, while mature plants provide substantial harvests for both raw applications and cooked dishes where its celery-parsley flavor adds depth and freshness.
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Start seeds indoors 4-6 weeks before transplanting by first placing them in the refrigerator for several weeks, then removing and germinating at 65-70°F. Sow seeds 1/4 inch deep in ideal temperatures of 68-78°F, expecting sprouts in 5-10 days.
Transplant seedlings outdoors after the last frost when soil temperatures are suitable, spacing them 6-8 inches apart in prepared beds.
Direct seed outdoors in fall or very early spring, sowing 1/4 inch deep in moist, well-prepared soil.
Begin harvesting when stems reach 6-8 inches tall by snipping them at soil level for the most tender growth. For continuous production, use the cut-and-come-again method throughout the growing season, or harvest the entire plant at maturity around 50-59 days. The plant rewards regular harvesting with fresh new growth, and you can succession plant every 4-6 weeks to maintain a steady supply of fresh leaves and stems.
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“Mitsuba stands as one of Japan's cherished "dento yasai" or heritage vegetables, with a culinary legacy that spans centuries in traditional Japanese cuisine. The name itself means "three leaves" in Japanese, referring to its characteristic trefoil foliage that has been a hallmark of the plant since ancient times. Two distinct regional varieties developed in Japan reflect the country's diverse growing conditions: the Kansai variety with its green, disease-resistant characteristics often grown as microgreens, and the Kanto variety prized for its white stems that are blanched for an especially delicate flavor.”