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Mitsuba Seeds

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 Also called Japanese Parsley or Japanese Honewort. This delicate and refreshing Japanese herb is easy to grow. It prefers a shady location, so it is perfect for those low-light spaces in the garden.

This savory little parsley family member is popular in Asian cuisine and is reminiscent of its cousins, parsley and cilantro. It is typically used raw, sprinkled atop a meal to give it the perfect final touch. The leaves, stems, roots and seeds are all edible and excellent in stir fries, soups, salads and other dishes.

Easy to grow from seed, it has to be sown in very early spring or kept in the refrigerator for a period of 4 weeks to cold-stratify before setting outside. Readily self-sows and establishes itself year after year if left undisturbed.


  • Cryptotaenia japonica
  • Days to Harvest: 50
  • Frost Hardy: yes
  • Annual
  • Part to full shade : 4-6 hours of sun
  • Sprouts in 5-10 Days
  • Ideal Temperature: 68-78 Degrees F
  • Seed packet contains a minimum of 200 seeds

Want to know more about Parsley? Read Spotlight on Parsley on the Opinionated Gardener's Blog.

Care and Growing Instructions

Mitsuba may be grown from seed sown indoors and transplanted outside after your last frost date or sown directly in the garden once soil temperature has reached 40 degrees F. Parsley plants can also be kept as potted specimens, either indoors or outdoors. Parsley is tolerant to cold temperatures and can withstand a frost with no problem.

To grow Mitsuba, keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients. Mulching the growing area helps the soil retain moisture and prevents weed seeds from germinating.

For parsley, an organic mulch of aged bark, weed-seed free straw or shredded leaves is ideal. Mulching has many benefits including added organic matter and fertility as it will improve the soil as mulch breaks down in time. Always keep mulches off a plant’s stems to prevent possible rot.

Keep parsley plants well-watered during the growing season, especially during dry spells. Keep the soil moist but not saturated. Parsley plants should not be allowed to dry out.

Do not harvest too much of the plant at one time as this may weaken the plant.