Japanese Parsley (Cryptotaenia Japonica Mitsuba) 200 seeds (#864)

Japanese Parsley (Cryptotaenia Japonica Mitsuba) 200 seeds (#864)

2.19€
Product Code: #864
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About the product

Mitsuba is not a new culinary herb, it is a discovery for most North Americans. Mitsuba (Cryptotaenia japonica) is a classic seasoning that is as popular in Asian cuisine as Italian and curly parsley are in Western dishes.
It's also known as Japanese parsley or white chervil, possibly due to its subtle flavor, a blend of Italian parsley and celery leaves, but it is not closely related to either one. Mitsuba's look and aroma are distinctive, and for the herb aficionado or aesthetically motivated cook, it is a great addition to the gourmet garden.
In Japan, mitsuba is added fresh or cooked to soups, salads, sukiyaki, sashimi, tempura batter, custards, rice, and vinegared foods. Enjoy cooking with all parts of this plant--its leaves, stems, seeds, and roots are edible. Fresh leaves and stalks can be added to a mixed green salad, parboiled and served as a vegetable, or stir-fried alone or with other vegetables or meat. Because mitsuba turns bitter when cooked for more than a few minutes, cook it lightly, or add it to cooked dishes just before serving. Japanese chefs often use a trio of leaves atop supple stems as an elegant garnish.
Mitsuba is attractive in the garden; its light green leaves darken as they grow larger and mature. The tiny, star-shaped flowers are unobtrusive and quickly turn to seed.
In its native woodland habitat, it can grow to 90 cm, but in the herb garden, 30-60 cm tall is more likely. Height is determined by environmental conditions such as type of soil, climate, and whether it is grown in partial shade or full sun.
Plant mitsuba with other herbs of similar culture such as sweet cicely, chervil, bee balm, lamium, lungwort, violets, and woodland strawberries.
Though mitsuba is often grown as an annual, it is classified as a hardy perennial, suited to USDA Hardiness Zones 4 through 9. It is one of the few culinary herbs to flourish in shade and part shade. It succeeds when planted between taller, sun-loving herbs whose foliage can provide shade.
In its native woodland habitat, it can grow to 3' / 90 cm, but in the herb garden, 1-2' / 30-60 cm tall is more likely. Height is determined by environmental conditions such as type of soil, climate, and whether it is grown in partial shade or full sun.
Plant mitsuba with other herbs of similar culture such as sweet cicely, chervil, bee balm, lamium, lungwort, violets, and woodland strawberries.
information source: http://www.garden.org by Carol Saville.

Genus - Cryptotaenia
Species - Japonica
Variety - Mitsuba
Common name - Japanese Parsley
Pre-Treatment - Not-required
Hardiness zones - 4 - 9
Height - 0,60 - 0,90 m
Spread - 0,60 m
Plant type - Annual or Perennial Herb
Exposure - Full sun, part shade, full shade
Soil PH - Acid, neutral, alkaline
Soil type - Moist, rich
Water requirements - Average, high
Landscape uses - Mitsuba's look and aroma are distinctive, and for the herb aficionado or aesthetically motivated cook, it is a great addition to the gourmet garden.
Bloom season - July - August
Leaf / Flower color - Green / White

GERMINATION INSTRUCTIONS
Plant mitsuba in moist, rich soil mixed with well-rotted compost.
Sow seeds about 5 mm deep, in late spring and again in late summer or early autumn. Keep soil moist.
In cold climates, start seed indoors and transplant in late spring. In frost-free climates, sow outdoors from fall through late spring, but avoid planting in the hot summer months. For a continuous supply of tender young leaves, sow in succession every six weeks.
When plants are 7cm tall, thin to about 15-22 cm apart. (The thinnings are delicious in salads.)
Feed plants regularly with liquid fish emulsion diluted to half-strength.
Plants are ready for harvest about 50 days after sowing. Harvest by cutting the stems at ground level when they are about 12 cm tall.
If you are growing mitsuba as a perennial, cut the stems for culinary use when they are 20-25 cm tall. For next year's crop, allow several plants to go to seed, or propagate by root division.

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