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Mitsuba, also known as "Japanese parsley" (Cryptotaenia japonica) is a form of parsley with a clean, wild flavor.1


While the leaves are most commonly used, the flowers, roots, and seeds can also be used. It can become bitter if overcooked so Mitsuba is best added raw, near the end of cooking, or as a garnish.1



  1. a b c d e  "Mitsuba, a Japanese edible grown for so many reasons" Published: 12 May, 2012. Accessed: 11 August, 2020.
  2. ^  "Mitsuba: The Japanese Parsley" Accessed: 11 August, 2020.