Mitsuba Japanese Parsley (Cryptotaenia japonica)

A clump-forming Japanese perennial reaching up to 2ft/60cm high and 8 inches/20cm wide.  Grows best in shade and moist soil as it is a woodland perennial in its native Japan.  Too much sun and the leaves will yellow and become bitter.  Does well in pots.

Leaves and stems are a nice addition to cooked dishes, soups, sushi, salads or blended into Tempura batter, and have a mild but distinctive flavour combo of parsley, coriander and celery.  The can be picked throughout the growing season and can be used as a bulk ingredient like regular parsley.  Add towards end of cooking as it only needs a few minutes. Roots are also edible as a vegetable.

Flowers are small and plentiful such as other umbellifers and are a great attractant of beneficial insects.  Can self-seed – cut back before going to seed to prevent this. Attractive foliage making it a great ‘edimental’.