This article's factual accuracy is . disputed (March 2013)
is a Cryptotaenia genus of two species of herbaceous perennial plants, native to North America and eastern Asia, growing wild in moist, shady places.
Species [ edit ]
( Cryptotaenia japonica syn. C. canadensis subsp. japonica)
species previously included in this genus (as C. africana, C. calycina) have been shown by molecular evidence not to belong in Cryptotaenia. [1 ]
Culinary uses [ edit ]
C. japonica is raised as a seasoning (similar to angelica).
English names for the plant include
mitsuba, Japanese wild parsley, stone parsley, honeywort, san ip, and san ye qin (from Chinese: 三叶芹; pinyin: sānyè qín). 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.
Nutritional benefits [ edit ]
Mitsuba's dark green leaves, stems, and pods have an extensive nutritional profile, including high levels of calcium and vitamin C.
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References [ edit ]
External links [ edit ]
Culinary herbs and spices
Aonori (ground seaweed)
Ajwain (bishop's weed)
Amchoor (mango powder)
Dill and dill seed
Fingerroot ( krachai)
Ginger, aromatic ( kencur)
Grains of Paradise
Grains of Selim
Nigella ( kalonji)
Pepper, Peruvian Pepper, East Asian
Peppercorn (black, green, and white)
Pomegranate seed ( anardana)
Shiso (seeds, berries)