Mitsuba Seeds (Japanese Wild Parsley) – Aromatic Japanese Herb for Soups, Sushi & Microgreens

Mitsuba – Japanese Wild Parsley (Cryptotaenia japonica)

Mitsuba — meaning “three leaves” in Japanese — is one of Japan's most beloved and distinctive culinary herbs. Also known as Japanese wild parsley, Japanese chervil, and hornwort, it carries a clean, fresh, aromatic flavor reminiscent of angelica, celery, and parsley combined: bright and herbaceous with a subtle complexity that no Western herb quite replicates. Long, elegant stalks bear beautiful trifoliate leaves that are as ornamental as they are flavorful.

Every part of the plant is used: seeds for seasoning, stems blanched as a celery substitute or tied around sushi rolls, leaves chopped into soups, egg dishes, clear broths (osuimono), and noodle dishes. Best used raw or added at the last moment — like chervil, cooking destroys its delicate flavor. Excellent as microgreens.

Herb Details

• Common Names: Mitsuba, Japanese Wild Parsley, Japanese Chervil, Honeywort
• Latin Name: Cryptotaenia japonica
• Type: Perennial by nature; grown as annual food crop
• Flavor: Clean, fresh, aromatic — angelica, celery, and parsley notes
• Harvest Height: 6–7" tall (stems); grown taller for leaf harvest
• Best Use: Soups, clear broths, sushi garnish, salads, egg dishes, noodles, microgreens

Growing Instructions

• Mitsuba is a shade-tolerant woodland plant — grow in a moist, moderately shaded spot (especially in summer) for best results.
• Sow seeds in spring after last frost or in fall in mild-climate areas, in rich, well-drained soil.
• For a continuous supply, succession-sow every 4–6 weeks throughout the growing season.
• Keep soil consistently moist; avoid full sun in hot climates.
• Excellent for container growing in partial shade on a porch or kitchen patio.

Harvesting

• Harvest stems when 6–7" tall by cutting at the base.
• Use leaves raw in salads and as a garnish; add to hot dishes at the very last moment.
• Young seedlings make beautiful, flavorful microgreens in 10–14 days.
• Stems can be blanched and used like celery; seeds are used whole as a seasoning.

Select your desired seed quantity above. Open-pollinated, untreated seed.