Cryptotaenia japonica, also called East Asian wildparsley,[2]Japanese cryptotaenia,[3]Japanese honewort,[3]white chervil[4]mitsuba,[5]Japanese wild parsley, stone parsley, honeywort, san ip, trefoil, and san ye qin (from Chinese:三叶芹; pinyin:sānyè qín) is a plant species native to Japan, Korea, and China.[6] The plant is edible and is commonly used as a garnish and root vegetable in Japan,[7] and other Asian countries.[8]
Illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804)
Cryptotaenia japonica is raised as a seasoning (similar to angelica). Like parsley, the flavor is clean and refreshing with a slightly bitter taste which some describe as celery-like. The sprouts are used in salads 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.[9] Two main regional varieties exist, the green Kansai type, and the white Kantō type.[9]
Nutritional benefits
Mitsuba's dark green leaves, stems, and pods have an extensive nutritional profile, including high levels of calcium and vitamin C.[citation needed]
Korea National Arboretum (2015). English Names for Korean Native Plants(PDF). Pocheon: National Arboretum. p.426. ISBN978-89-97450-98-5. Archived from the original(PDF) on 25 May 2017. Retrieved 6 December 2016– via Korea Forest Service.
"Cryptotaenia japonica". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA).
Hurst, Kim (2015). Hidden Histories Herbs - The Secret Properties of 150 Plants. London: Timber Press. p.56. ISBN9781604696189.
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