| Cryptotaenia japonica | |
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Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Apiales |
| Family: | Apiaceae |
| Genus: | Cryptotaenia |
| Species: | C. japonica |
| Binomial name | |
| Cryptotaenia japonica | |
| Synonyms[1] | |
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Cryptotaenia japonica,commonly calledmitsuba,Japanese wild parsley andJapanese honewort amongother names, is aherbaceousperennial plant in thecelery family native toJapan,Korea andChina.[2] The plant is edible and is commonly used as agarnish and root vegetable in Japan,[3] and other Asian countries.[4] It is sometimes considered a subspecies ofCryptotaenia canadensis asCryptotaenia canadensis subsp.japonica.[5]
Growing 30–100 centimetres (12–39 in) tall, itspetiolate leaves are triangular or ovate and serrated, vaguely resembling parsley.[6] It has short, lateral roots.[6] It flowers in April or May and fruits from June to October.[6] The flowers are white compoundumbels and the fruits areschizocarps.[6] Preferring moist, shady areas, it can be found on roadsides and in ditches, as well as damp areas of forests where it can be weedy.[6]
The most common English names forCryptotaenia japonica are mitsuba[7] (from the Japanese), Japanese wild parsley[6] and Japanese honewort.[8] Other common names includewhite chervil,[9]Japanese parsley,stone parsley,[6]Japanese cryptotaenia[8] andEast Asian wild parsley.[10]
In Mandarin Chinese, the plant is usually calledyāér qín (鴨兒芹,lit. "duckling celery") in China, but more commonlysoaⁿ-khîn-chʰài (山芹菜,lit. "mountain celery") in Taiwan. Other common Chinese names areyě shǔkuí (野蜀葵[a]) andsānyè qín (三葉芹). In Japanese, the plant is calledmitsuba (三つ葉,[11]lit. "trefoil" or "three-leaved") ormitsubazeri (野蜀葵). In Korean, the plant is calledpadeudeuk namul (파드득나물) orbandi namul (반디나물), with both names referring to its culinary function as anamul herb.
Cryptotaenia japonica has both culinary and traditional medical uses. It is raised as aseasoning (similar toangelica). Likeparsley, the flavor is clean and refreshing with a slightly bitter taste which some describe as celery-like. Thesprouts are used insalads and soup.[citation needed]
In Japan, it is commonly used as a garnish in soups or atop entrees or as a sushi ingredient. The white stems are blanched while they're tender, and have a taste similar to coriander.[12] Two main regional varieties exist, the greenKansai type, and the whiteKantō type.[12]
Mitsuba's dark green leaves, stems, and pods have an extensive nutritional profile, including high levels of calcium and vitamin C.[citation needed]
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