Japanese Green Seed Packets Mitsuba

Days to Harvest: 50. Also known as Japanese parsley, this traditional Japanese herb has a clean fresh flavour reminiscent of celery and Italian parsley. Long attractive stalks have trefoil-like leaves that are aromatic. Leaves, roots and stems are used raw or cooked and young leaves are a tasty addition to salad, fish soup dishes and sukiyaki. Sowing: Sow seeds in a moist, moderately shaded area in successive crops every 4 weeks from late April through to mid July. Some shade is particularly important during hot summer months. Comments: Mitsuba is a hardy perennial grown as an annual food crop. Harvest when stems are 15-20cm (6-8″) tall.