Mitsuba

Botanical Name: Cryptotaenia japonica

Some other names: Japanese Parsley, Honeywort, Japanese Chervil

How to Grow It

Mitsuba is a perennial herb that grows to around 50cm tall, forming soft clusters of three-lobed, bright green leaves (its name literally means “three leaves” in Japanese). Left to its own devices, it will self-seed freely and can become a bit of a garden wanderer – but that’s more a bonus than a problem, as it means you’ll never be short of it.

It grows in a huge range of climates, from temperate to subtropical, and will even survive cooler tropical zones if given some shade. In warm climates, Mitsuba stays leafy all year, while in colder places it may die back in winter and reshoot come spring.

Mitsuba is very forgiving with soil – it’ll grow in just about anything – but it’s happiest in moist, well-drained ground. It handles dry spells surprisingly well thanks to its taproot, but for lush, tender leaves, keep it watered and add a little compost or seaweed fertiliser now and then.

It loves partial shade, and the leaves are softer and more delicate there, but it will handle full sun too.

Propagation is effortless:
Seeds are the easiest option if you can’t find a seedling or plant. Once you plant it, expect self-seeding – next year you’ll find Mitsuba popping up all over. I try and control this by eating young seed heads – they’re tender if you get them well before they form seeds. Even if you don’t eat them, I’d advise trimming seed heads before they set viable seed. You can also dig up and move seedlings easily – just give them a drink for the first few days and they’ll bounce back.

It grows very well in pots too – a single plant in a medium container will provide plenty of greens for the kitchen.

Herbal & Nutrient Value

Mitsuba isn’t just a mild parsley substitute – it’s nutritionally dense and quietly powerful.

The leaves are high in Vitamin C (boosts your immune system and helps iron absorption) and calcium (for healthy bones and teeth). They also contain Vitamin A, B vitamins, potassium, iron, and even a little protein – not bad for a soft, leafy herb.

Traditionally, Mitsuba is used in Japanese herbal practices as a gentle tonic herb – thought to support digestion, circulation, and general vitality. It’s not an in-your-face medicinal like horseradish or turmeric, but as a daily-use green, it quietly supports health.

Traditional & Home Remedies

Mitsuba Leaf Tea – Light infusion for digestive health and mild diuresis.
Leaf Compress – Crushed leaves applied to minor insect bites or skin irritations.
Spring Tonic Soup – Mitsuba boiled with miso and tofu as a cleansing seasonal dish.
Root Decoction – Mild decoction consumed for urinary discomfort.
Seed Infusion – Occasionally used as a mild digestive aid.

Using It in the Kitchen

Mitsuba tastes like mild parsley with a hint of celery – fresh and slightly grassy, but not overpowering.

The young leaves are best raw in salads and sandwiches, adding a bright, refreshing note. When the weather is too hot for lettuce, Mitsuba is a great substitute.

The whole plant – stems, leaves, and even the roots – can be cooked. The stems are particularly good in stir-fries because they keep a little crunch, but don’t overcook them or their flavour fades.

Storage tip: Pick what you need – Mitsuba wilts fast. If you need to store it, wrap it in a damp cloth in the fridge for a day or two.

Simple recipe ideas:
– Simple Mitsuba Salad – Toss fresh Mitsuba leaves with cucumber, tomato, and sesame dressing for a quick side salad.
– Stir-fried Mitsuba Stems – Fry garlic and ginger, add Mitsuba stems for 1–2 minutes, and finish with soy sauce.
– Miso Soup with Mitsuba – Add a handful of chopped leaves right before serving miso soup – they wilt instantly and add flavour.
– Mitsuba Omelette – Chop leaves and stems, fold into eggs, and cook gently for a fresh herb breakfast.
– Broth Garnish – Float Mitsuba leaves over clear chicken or vegetable broth for colour, flavour, and a health boost.

Other Uses

• Animal fodder: Chickens and rabbits love it – a handful of Mitsuba will brighten up their diet.
• Soil improver: When you thin or cut back Mitsuba, the trimmings make a great light mulch or compost booster.
• Pollinator attractor: The tiny white flowers draw beneficial insects to the garden.
  
  

Why it’s a survival plant:

Self-seeds like crazy – plant once and you’ll probably never need to plant again.
Edible all year in warm climates – and bounces back in spring in cooler zones.
Versatile in the kitchen – from raw salads to soups and stir-fries.

This is one of those quiet achiever plants – it’s never demanding, but it keeps on giving fresh greens season after season. Perfect for a survival garden!