Deeply lobed leaves with a unique clean and refreshing taste with slightly nutty bitter flavor. Leaves and stems are eaten raw or cooked. The sprouts are used in salads and soup. In Japan it is commonly used as a garnish in soups or atop entrees or as a sushi ingredient. Used as a parsley like flavoring. Seedlings and young leaves can be used in salads. When cooking, do not cook more than a couple minutes or the flavor is lost. Blanched stem used as a celery substitute. Seed is used as seasoning. Also known as Japanese honeywort, stone parsley, Japanese wild parsley and Japanese parsley. Tags: Color: Green.
Cryptotaenia is a genus of two species of herbaceous perennial plants. Native to eastern Asia Cryptotaenia japonica and North America Cryptotaenia canadensis growing wild in moist, shady places. Mitsuba is commonly cultivated as a vegetable in Japan, there are some named varieties. The name Mitsuba means “three leaves” in Japanese. Delicious mitsuba recipes