Japanese Wild Parsley Cryptotaenia japonica

Mitsuba or Japanese Parsley is a common ingredient in Japanese food preparation, similar to our use of common parsley. The common name, Mitsuba, is Japanese for trefoil or three-leaf, referring to its foliage.  Dating back to the 17th century, it is often harvested from the wild as well as a cultivated vegetable.  Easily cultivated by seed, its use as spread worldwide.  Its native territory includes woodland and mountainous locations.

A perennial with thick roots, the leaves grow straight from the root base.  It will take on an upright habit when grown in the shade and more horizontal when grown in the sun.  When grown in full sun, the leaves tend to yellow, and it can take on a more bitter taste.  The leaves have a clasping base, long stalk, and 3-toothed leaflets, those near the flowers undivided.  The flowers are star-shaped, small, white, and in umbrella-shaped clusters.  While the leaf stem will only reach heights of approximately 6", the flower stem can grow to over 3' in height.  

The location of the plant dictates its life cycle.  Typically grown as an annual, it depends on climate and conditions to make that determination.

It is capable of growing multiple new segments of leaves and rosettes from one root base.  These segments can produce their own roots.  Once flowering is done and the seeds mature, the mother rosette of leaves and flower stalks will die.  The new segments will then flourish until they too go through the same process.  It is considered a short-lived plant, as the original plant will die soon after flowering.  However, a clump can live on for years.

Easily propagated by division, it can also be reproduced from its seeds.   

Roots can be cooked and eaten as a starchy vegetable.  Leaves can be used as salad greens.

Insects, Diseases, and Other Plant Problems:  Snails and slugs visit this plant.  When grown in greenhouse settings, white flies and gray mold have been issues.

Individuals that have allergic reactions to parsley, celery, parsnip and other plants from the Apiaceae family should use caution when considering consuming this plant.  Consuming large quantities can be toxic, as well as issues with dermatitis with plant contact.