Japanese parsley
Cryptotaenia japonica

Family: Apiaceae

What it is like

A perennial normally grown as an annual. It grows 1 m tall. The leaves have leaflets along the stalk. These are broader than C. canadensis. They are also more closely spaced. The leaves near the base and lower on the stalks have leaves with 3 leaflets. They are triangle shaped. The flowers are small and white in loose groups.

Chemical composition: Protein = 2.3%. Fat = 0.23%. Carbohydrate = 4.4%. Ash = 2.1%. Contains a small amount of fragrant oil.

Where it is found

It is a temperate plant. It suits cooler places. It withstands frosts well. It can grow in shade. In China it grows in damp places between 200-2,400 m. It suits hardiness zones 4-10. Melbourne Botanical Gardens. In Sichuan and Yunnan.

Countries/locations it is found in

Asia, Australia, China, Hawaii, Indonesia, Japan, Korea, North America, Russia, SE Asia, Taiwan, Tasmania, USA

How it is used for food

The leaves are boiled than eaten with oil and salt. The roots are cooked and eaten The seeds are used for seasoning. Young seedlings or sprouts are eaten. The leaves and leaf stalks are blanched and eaten raw in salads.

It is a commercially cultivated vegetable. It is used as a vegetable in Japan.

Edible parts

Leaves, root, stem, seeds, vegetable

How it is grown

Plants are grown from seed. These are sown 6 mm deep. They are spaced 25 cm apart.

Either the whole plant can be pulled out or leaves can be cut and allowed to grow again.

Its other names

Local names

Honewort, Japanese honewort, Japanese cryptotaenia, Mitsuba, Padudugnamul, San ip, San ye qin, Trefoil, Yajiuban

Synonyms

Cryptotaenia canadensis DC subsp japonica (Hassk.) Makino;