Cryptotaenia japonica, commonly called mitsuba, Japanese wild parsley and Japanese honewort among other names, is a herbaceous perennial plant in the celery family native to Japan, Korea and China.[1] The plant is edible and is commonly used as a garnish and root vegetable in Japan,[2] and other Asian countries.[3] It is sometimes considered a subspecies of Cryptotaenia canadensis as Cryptotaenia canadensis subsp. japonica.[4]
Growing tall, its petiolate leaves are triangular or ovate and serrated, vaguely resembling parsley.[5] It has short, lateral roots.[5] It flowers in April or May and fruits from June to October.[5] The flowers are white compound umbels and the fruits are schizocarps.[5] 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.[5]
The most common English names for Cryptotaenia japonica are mitsuba (from the Japanese), Japanese wild parsley[5] and Japanese honewort. Other common names include white chervil,[6] Japanese parsley, stone parsley,[5] Japanese cryptotaenia and East Asian wild parsley.[7]
In Mandarin Chinese, the plant is usually called yāér qín (Chinese: 鴨兒芹, "duckling celery") in China, but more commonly shān qíncài (Chinese: 山芹菜, "mountain celery") in Taiwan. Other common Chinese names are yě shǔkuí (野蜀葵) and sānyè qín (Chinese: 三葉芹). In Japanese, the plant is called mitsuba (Japanese: 三つ葉,[8] "trefoil" or "three-leaved") or mitsubazeri (Japanese: 野蜀葵). In Korean, the plant is called padeudeuk namul (Korean: 파드득나물) or bandi namul (Korean: 반디나물), with both names referring to its culinary function as a namul herb.
Cryptotaenia japonica has both culinary and traditional medical uses. It 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.
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]
Mitsuba's dark green leaves, stems, and pods have an extensive nutritional profile, including high levels of calcium and vitamin C.