Mitsuba (Japanese parsley)
Cryptotaenia japonica
A shade-loving, self-sowing herb with a celery-parsley flavour for soups.
Hardiness: zones 4 to 9
Light: shade to part shade
Size: about 1 ft tall, 1 ft wide
Harvest: April to October
From: Japan, Korea and China
Here: Hardy in the Lake Erie shore climate (zone 6b to 7a), so it can live outdoors in the ground.
Good for: food.
Native to: East Asia, Japan & its islands. Hardy in zones 4 to 9.
The story
Mitsuba is the Japanese parsley of soups, custards and the temple kitchen, grown in Japan, Korea and China for a thousand years and gathered from shady streambanks before that; it is milder than parsley with a hint of celery.
Planting
Part shade to shade, moist rich soil; sow seed directly in spring or autumn and thin to 6 inches. It self-sows in a damp corner.
Growing
Keep moist and shaded; sun and drought make it bitter. Cut often. It is a short-lived perennial.
Harvest and use
Cut leaves and stems from eight weeks on, through spring and autumn; add at the end of cooking.
What to watch for
Heat, drought, and slugs.
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More perennial vegetables, greens and herbs
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home