{"id":306,"date":"2022-09-08T12:51:03","date_gmt":"2022-09-08T12:51:03","guid":{"rendered":"https:\/\/survivalfoodplants.com.au\/?post_type=product&p=306"},"modified":"2025-08-07T21:58:04","modified_gmt":"2025-08-07T21:58:04","slug":"mitsuba","status":"publish","type":"product","link":"https:\/\/survivalfoodplants.com.au\/index.php\/product\/mitsuba\/","title":{"rendered":"Mitsuba"},"content":{"rendered":"\r\n

Botanical Name:<\/strong>\u00a0Cryptotaenia japonica<\/p>\r\n\r\n\r\n\r\n

Some other names:<\/strong>\u00a0Japanese Parsley, Honeywort, Japanese Chervil<\/p>\r\n\r\n\r\n\r\n

How to Grow It<\/b><\/h3>\r\n

Mitsuba is a perennial herb<\/b> that grows to around 50cm tall<\/b>, forming soft clusters of three-lobed, bright green leaves<\/b> (its name literally means \u201cthree leaves\u201d in Japanese). Left to its own devices, it will self-seed freely<\/b> and can become a bit of a garden wanderer \u2013 but that\u2019s more a bonus than a problem, as it means you\u2019ll never be short of it.<\/p>\r\n

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

Mitsuba is very forgiving with soil \u2013 it\u2019ll grow in just about anything \u2013 but it\u2019s happiest in moist, well-drained ground<\/b>. 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.<\/p>\r\n

It loves partial shade<\/b>, and the leaves are softer and more delicate there, but it will handle full sun too.<\/p>\r\n

Propagation is effortless:
Seeds<\/b> are the easiest option if you can’t find a seedling or plant. Once you plant it, expect self-seeding<\/b> \u2013 next year you\u2019ll 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 \u2013 just give them a drink for the first few days and they\u2019ll bounce back.<\/p>\r\n

It grows very well in pots<\/b> too \u2013 a single plant in a medium container will provide plenty of greens for the kitchen.

<\/p>\r\n

Herbal & Nutrient Value<\/b><\/h3>\r\n

Mitsuba isn\u2019t just a mild parsley substitute \u2013 it\u2019s nutritionally dense<\/b> and quietly powerful.<\/p>\r\n

The leaves are high in Vitamin C<\/b> (boosts your immune system and helps iron absorption) and calcium<\/b> (for healthy bones and teeth). They also contain Vitamin A<\/b>, B vitamins<\/b>, potassium<\/b>, iron<\/b>, and even a little protein<\/b> \u2013 not bad for a soft, leafy herb.<\/p>\r\n

Traditionally, Mitsuba is used in Japanese herbal practices as a gentle tonic herb<\/b> \u2013 thought to support digestion, circulation, and general vitality. It\u2019s not an in-your-face medicinal like horseradish or turmeric, but as a daily-use green<\/b>, it quietly supports health.<\/p>\r\n

Traditional & Home Remedies<\/strong><\/p>\r\n

Mitsuba Leaf Tea<\/strong> \u2013 Light infusion for digestive health<\/strong> and mild diuresis.
Leaf Compress<\/strong> \u2013 Crushed leaves applied to minor insect bites<\/strong> or skin irritations.
Spring Tonic Soup<\/strong> \u2013 Mitsuba boiled with miso and tofu as a cleansing seasonal dish.
Root Decoction<\/strong> \u2013 Mild decoction consumed for urinary discomfort<\/strong>.
Seed Infusion<\/strong> \u2013 Occasionally used as a mild digestive aid<\/strong>.

<\/p>\r\n

Using It in the Kitchen<\/b><\/h3>\r\n

Mitsuba tastes like mild parsley with a hint of celery<\/b> \u2013 fresh and slightly grassy, but not overpowering.<\/p>\r\n

The young leaves<\/b> are best raw in salads and sandwiches<\/b>, adding a bright, refreshing note. When the weather is too hot for lettuce, Mitsuba is a great substitute.<\/p>\r\n

The whole plant<\/b> \u2013 stems, leaves, and even the roots \u2013 can be cooked. The stems are particularly good in stir-fries <\/b>because they keep a little crunch, but don\u2019t overcook them or their flavour fades.<\/p>\r\n

Storage tip:<\/b> Pick what you need \u2013 Mitsuba wilts fast. If you need to store it, wrap it in a damp cloth in the fridge for a day or two.<\/p>\r\n

Simple recipe ideas:<\/b>
– Simple Mitsuba Salad<\/b> \u2013 Toss fresh Mitsuba leaves with cucumber, tomato, and sesame dressing for a quick side salad.
– Stir-fried Mitsuba Stems<\/b> \u2013 Fry garlic and ginger, add Mitsuba stems for 1\u20132 minutes, and finish with soy sauce.
– Miso Soup with Mitsuba<\/b> \u2013 Add a handful of chopped leaves right before serving miso soup \u2013 they wilt instantly and add flavour.
– Mitsuba Omelette<\/b> \u2013 Chop leaves and stems, fold into eggs, and cook gently for a fresh herb breakfast.
– Broth Garnish<\/b> \u2013 Float Mitsuba leaves over clear chicken or vegetable broth for colour, flavour, and a health boost.

<\/p>\r\n\r\n\r\n\r\n

\"\"\r\n
Freshly harvested Mitsuba plants – leaves\u00a0
for salad, whole plant for cooking

<\/em><\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

Other Uses<\/b><\/h3>\r\n
    \r\n
  • Animal fodder:<\/b> Chickens and rabbits love it \u2013 a handful of Mitsuba will brighten up their diet.<\/li>\r\n
  • Soil improver:<\/b> When you thin or cut back Mitsuba, the trimmings make a great light mulch or compost booster.<\/li>\r\n
  • Pollinator attractor:<\/b> The tiny white flowers draw beneficial insects to the garden.

    <\/li>\r\n<\/ul>\r\n

    Why it’s a survival plant:<\/b><\/h3>\r\n

    Self-seeds like crazy<\/b> \u2013 plant once and you\u2019ll probably never need to plant again.
    Edible all year in warm climates<\/b> \u2013 and bounces back in spring in cooler zones.
    Versatile in the kitchen<\/b> \u2013 from raw salads to soups and stir-fries.<\/p>\r\n

    This is one of those quiet achiever plants<\/b> \u2013 it\u2019s never demanding, but it keeps on giving fresh greens season after season. Perfect for a survival garden!<\/p>\r\n","protected":false},"excerpt":{"rendered":"

    Mitsuba is a hardy perennial herb with a mild parsley flavour that can be eaten raw or cooked. Once you have it you’ll always have it as it self seeds readily. Tough, tasty, endlessly useful, and a leafy green that’s available all year round.<\/p>\n","protected":false},"featured_media":144,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":100,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":""},"product_brand":[],"product_cat":[38,39,40,42,43,45,46],"product_tag":[],"class_list":{"0":"post-306","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-cooler-climate-plants","7":"product_cat-drought-resistant-plants","8":"product_cat-high-nutrition-plants","9":"product_cat-pot-and-container-plants","10":"product_cat-salad-leaves","11":"product_cat-soups-and-curries","12":"product_cat-stir-fry-plants","14":"first","15":"instock","16":"shipping-taxable","17":"product-type-simple"},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t