Mitsuba: Japanese Parsley Growing Plus 1 Delicious Recipe


Japanese Parsley

Japanese Parsley – Mitsuba

Cryptotaenia japonica (Japanese Parsley), also known as Mitsuba, is a member of the Apiaceae family, including carrots. Even though Japanese parsley is considered a biennial/annual herb, it is more often grown as a vegetable in Japan.

Purple-Leaved Japanese Wild Parsley, Mitshuba, and Purple-Leaved Japanese Honewort are all names for Mitsuba.

Low-growing plants with heart-shaped, delicately ruffled leaves borne off of purple/bronze stalks, measuring 18-24 inches (45.5 to 61 cm) long by 8 inches (20.5 cm) broad. In the middle of the summer, the plant produces light pink flowers.

How to Grow Japanese Parsley

Japanese parsley can be cultivated in USDA zones 4-7 in a wet, shady location – ideally under trees – as previously noted.

Mitsuba, unlike other herbs, prefers to keep damp but does not desire “wet feet,” thus, there is a thin line to be drawn here.

Make sure you grow Japanese parsley in a well-drained place. When cultivating Japanese parsley, sow seeds inside in April or direct sow once the weather has warmed up. Germination is relatively quick.

Seedlings must be protected against slugs and snails when they are young, as they also seem to enjoy the flavor. Mitsuba has no notable pests or concerns other than these two.

Harvest Japanese parsley in bunches of a few leaves at a time, just like any other herb.

Use fresh or as a last-minute addition to prepared foods. Mitsuba will lose its beautiful aroma and flavor if it is overcooked.


Japanese parsley has been described as tasting like parsley, celery, and angelica. You can use the stalks or the large, coarse leaves. The plant is also known as mitsuba or honewort. Japanese cooks use it in miso soups recipes.




  • 1 1/2 pounds large shrimp, peeled, with tails left intact
  • 1/4 cup vegetable oil
  • Two tablespoons dark sesame oil
  • Two cloves garlic, finely chopped
  • Three tablespoons chopped Japanese parsley
  • One tablespoon finely chopped ginger
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • One hot chili pepper, cored, seeded, and finely chopped


  • Pile the shrimp into a bowl.
  • Add vegetables and sesame oils, garlic, Japanese parsley, ginger, cumin, coriander, and hot pepper.
  • Cover the bowl tightly and refrigerate.
  • Marinate the mixture for half a day or as long as overnight.
  • Light the grill.
  • When the coals turn gray, grill the shrimp, turning them often until they turn bright pink and are just firm to the touch.
  • Serve at once.