How to Grow Mitsuba (Japanese Parsley)

So, you want to grow mitsuba in your garden.

Japanese parsley, its common name, is a versatile herb that can be used in place of parsley in a variety of Asian dishes.

Easy to mix with a bunch of dishes to add a zesty, minty flavor, you can use it for your favorite recipes.

This cut-and-come-again herb is super easy to grow and care for.

Mitsuba tastes like a mixture a parsley and cilantro. Don’t be afraid to play around with it because it’s a culinary herb you can use for eastern dishes.

Let’s dive in and learn how you can plant and care for this herb in your garden for multiple seasons and enjoy it over and over.

Quick care guide: Mitsuba

Plant type	Annual (most zones, perennial (when not harvested completely)
Origin	Japan
Scientific name	Cryptotaenia japonica
Other names	East Asian wildparsley, Japanese parsley, Japanese honewort, white chervil, honeywort, stone parsley, cryptotaenia, San ye Qin, trefoil, san ip
Soil type	Organic, well-draining
Soil pH	6.0-7.5 (slightly acidic to slightly alkaline, neutral)
Sunlight requirement	Shaded, partial sunlight
Bloom season	Summer
Colors	Green, white, yellow
Max height	2 feet
Max width	1 feet
Low temperature	20F
High temperature	90F
Ideal temperature range	60-80F
Humidity	High (95%)
Watering requirements	Often (keep top layer of soil wet, do not let it go dry between waterings)
Fertilizer requirements	Low to none
Fertilizer NPK	4-3-0
Days until germination	7-14 days
Days until bloom	50-70 days
Speed of growth	Moderate
Hardiness zones	4, 5, 6, 7, 8, 9, 10
Plant depth	0.25 inches
Plant spacing	10 inches
Propagation	Seeds, division, transplants
Common pests	Slugs, snails, earwigs, pillbugs
Common diseases	Downy mildew
Indoor plant	No (only during sowing)
Outdoor plant	Yes
Grown in container	Yes
Flowering plant	Yes
Beginner friendly	Yes
Care level	Low (easy)
Uses	Edible herb, Asian dishes

What is mitsuba exactly?

Also known as Japanese parsley, chervil, or eastern parsley, mitsuba is popular in eastern dishes, but not so much here in the west.

It’s commonly used in Japanese, Korean, and Chinese dishes as an herb to add some extra flavor. This may be because it grows natively in the Eastern part of the world and can be found in the wild.

It’s commonly confused with parsley and cilantro, even though mitsuba is neither of them. They look very similar (as if parsley and cilantro weren’t confused enough).

The only relation mitsuba has with them is the family they’re in (Umbelliferae). It also includes dill, fennel, and lovage. Even carrots are part of the same family as mitsuba.

What does mitsuba taste like?

Think of parsley mixed with cilantro. Similar to raddichio or kangkong, this herb isn’t as popular as the mainstream varieties.

The appearance with its pointed, jagged leaves is different from what western herbs look like. The taste is soft and even without a sharp aftertaste.

It can be used in place of parsley and cilantro. It’s used fresh and raw in soups, salads, rice, sashimi, tempura, custards, and more.

What do you do with it?

Mitsuba can be used for a variety of dishes, such as soups, garnishings, or a regular salad.

The plant is extremely versatile and can be eaten almost entirely- the flowers, roots, and even mitsuba seeds can be eaten and used in cooking.

Some people just leave it in their garden as a decorative plant and don’t eat it.

Whatever the reason you have for growing it, it makes an excellent plant for beginners and requires minimal effort once you get it going.

So how do you plant it and care for it? Let’s find out.

Types of mitsuba

There are multiple types of Mitsuba varieties to choose from, so you do have some freedom in picking what kind of parsley you want to grow in your backyard.

Some of the most popular cultivars are Kanto and Kansai, both originating from the east. Kanto mitsuba has large stalks that are pale in coloration and are commonly blanched before eaten.

They grow up to 24 inches tall and will sprout white flowers after they bloom.

Kansai grows lush green leaves and stems about a foot wide in diameter.

The greens are used for flavoring and sprouts tiny white flowers when it blossoms.

Purple leaf mitsuba has purple leaves, as the name states, and pink flowers. It’s smaller and perfect for tiny gardens with only 18” in height and 12” wide.

This type is used as a decoration rather than growing for culinary purposes.

Check your hardiness zone

Mitsuba grows in zones 4-9. If you’re in a colder area, it can tolerate temperatures as low as 20F, so most gardeners in the US should be OK.

The cold winters are nothing to this herb and will tolerate the chills just fine.

Warmer areas will also suffice, as mitsuba can handle temps up to 90F or so. So it’s quite tolerant of both warm and cold weather all around.

How do you plant mitsuba?

You can plant it from seed, cuttings, or transplants. The choice is yours. Whichever technique is readily available to you, you can roll with it.

We’ll cover each one in detail so you can get your mitsuba growing.

From seed

Starting from seed will be the main method for many of you.

This is because the plant can’t be easily found in nurseries and will need to be ordered by seed packet. If this is you, start sowing your seeds outdoors after your last frost date.

This should be early spring. There’s no need to start sowing indoors because it’s quite hardy to the elements and you shouldn’t waste time screwing around with indoor planting when it’s not necessary. Save yourself the headache!

Space the seeds a few inches apart and plant in rows for efficient spacing if you’re growing a bunch of them at once. Plant each seed 0.25” in depth and water evenly.

For dryer environments, use a cover to help trap moisture that’s needed to germinate the seeds. Any plastic cover works. You can even get away with using a plastic bottle to trap the humidity for your seedlings.

Allow 1-2 weeks for the seeds to sprout. Continue watering and thin at 3 inches tall. Space to 6 inches apart for optimal growth.

Even at this part of their cycle, they’re ready to be eaten or cooked, or used in dishes. You can eat them as young as 3 inches. Let some grow so you can continue to harvest them forever. They’ll self sow over the winter to spring.

Starting from transplants

If you find a nursery or greenery that carries mitsuba, you can buy a grown one and then transplant it into your garden.

Some Asian markets may also carry the herb live in their grocery area, so don’t overlook that possibility.

Transplanting mitsuba is just like any other plant. Dig up the root gently with a garden spade. Add some water to it to help loosen the soil if necessary.

Plant it in your garden with roughly the same depth and width as the container it came in. Be careful not to cut the root ball or damage it during the process. Backfill the soil and add any soil amendments as needed.

Some organic compost will do wonders for helping the plant settle down, as grocery commercial soil is cheap and contains only enough nutrients for the plant to survive until it’s sold. Add nutrients during the time of planting to avoid disturbing the root system later on.

Through cuttings

You can also plant mitsuba through cuttings.

In the fall, you can divide your grown plants by digging up the entire plant (including the root system) and removing any debris or dirt. Use water to gently wash it all away.

Use a pair of sterile pruners and clip the crown of the plant.

You should end up with each half having a root system and crown.

They’ll now grow independently of each other. You can give it away to a friend or neighbor so they can grow some mitsuba on their own. Or you can use it to propagate your garden.

Spacing

Space each mitsuba plant a few inches apart to minimize competition.

This will help make sure there are enough nutrients to go around to help fertilize each plant. Plant them in straight rows to save space if you have a tiny garden.

Depth

Each seed should be planted about 0.25” in depth in well-rotted soil.

Use compost or amend with some type of organic, nitrogen-rich mixture to help provide necessary nutrients for the herb to grow.

Transplants should be planted in the same manner they were purchased in- try to make your soil the same depth and width as the container transplant.

Soil type

Use clay or gritty soil for the best results.

Add organic compost to help provide the right nutrient profile to help encourage your mitsuba to thrive. Add before planting.

Use well-draining, high-quality organic soil for best taste. After all, you’ll be eating the thing. Don’t you want the best flavor possible?

Choose soil with water-saving properties so you don’t have to water as often.

Watering

The top 1” of soil should be kept moist at all times.

Don’t let it dry out between waterings.

The plant likes moist and wet soil but is not waterlogged. If you’re growing it in a container, make sure the soil can drain well and the pot has more than one drainage hole in case one gets backed up.

Consider adding pebbles at the base layer to help improve drainage.

Soils or pots that don’t drain well will result in smaller mitsuba harvests.

Add compost, mulch, or grass clippings to help retain water.

Humidity

Keep the humidity high, but not too high to the point where fungus and mold can become a problem.

If you don’t have proper airflow but you overwater your plants, then this provide the right conditions for mold to grow.

Mitsuba enjoys humidity levels of 95% or higher. You can achieve with this ample free watering or by using a a plastic humidity dome.

You can also use a humidity dish to help increase the ambient humidity as well.

Temperature

Mitsuba should be kept around the 60-80F range when possible. It’s cold hardy down to 20F and heat tolerant up to 90F.

However, it grows best when it’s in its ideal range for leafy greens and that tasty herbaceous flavor.

Pruning and maintenance

Mitsuba requires little maintenance and care other than regular watering and harvesting. The plant doesn’t need pruning unless you’re eating it.

Let it grow as much as possible and then harvest the entire plant. Let some grow so it can seed itself and you can continue the endless supply for next season.

Thin if necessary. This plant will continue to propagate itself until thinned. You can pinch the flowers to prevent self-seeding.

Plant food

This plant doesn’t need any special fertilizer or plant food to grow. You can do fine with just organic compost at the beginning when you planted it.

This should provide enough nutrients until it’s time to harvest the fruits of your labor.

If you notice that your mitsuba could use some fertilizer, get something rich in nitrogen during late spring or early summer.

Use a natural or organic fertilizer with an NPK of 4-3-0, which should be perfect for these delicious herbs. Fish meal also works well. Follow directions on the package.

Propagating

Propagating mitsuba is easy.

All you need to do is let it sow on its own. It’ll develop by itself without your input. It’ll develop seeds and then drop them on its own- no extra work necessary!

If you want a garden full of mitsuba, just give it some TLC to let it thrive.

Over time, it’ll reward you with a bountiful supply of greens.

For a continuous supply of edible greens, plant it every 6 weeks in succession.

This will allow you to continually harvest without any large gaps in between each harvest. It’s easy enough and will let you continue to eat the greens all year round.

Harvesting

The entire plant can be harvested and each part has a purpose. It can be harvested when about 3 inches tall, which is around 50-60 days after planting.

You can wait until they’re about 5 inches for maximum flavor.

Harvest by cutting at the base with sterile pruners. If you’re growing it as a perennial, harvest at 8 inches. Anything less should be harvested as an annual.

Mitsuba pests

Thankfully, there aren’t that many weird bugs that’ll feast on your plant. The most common bugs are eawings, slugs, and snails.

You can control these pests with beer traps, organic pest killers, or other DIY remedies. There are plenty of resources online.

If you see that the foliage has been eaten or appears to be jagged or irregular, it’s likely the work of earwigs.

Slugs and snails will eat the plant whole. Leftover remnants are earwigs because they tend to nibble instead of bite.

Whatever the case, do your due diligence and check it out. Formulate a plant of action and do it.

Mitsuba diseases

Due to the high humidity environment that this herb requires, it can lead to fungus or mold problems. Keep airflow consistent and water only when necessary to help minimize mold problems.

• Prune plants with dense leaves
• Harvest early
• Don’t plant them too close to each other
• Water on a schedule
• Use a fan or dehumidifier if necessary

Is it an annual or perennial?

Mitsuba is a perennial that comes back every year when properly cared for. It dies back by itself and comes out again in the springtime.

Go ahead and harvest the seeds for replanting if you want to grow another batch. The seedlings will self-seed and show up in the springtime likely by themselves without effort. It’s super easy to propagate and divide yourself.

However, here in the US, it’s grown as an annual. This is because the entire plant is harvested and eaten at once. Thus, there’s nothing left to grow for another generation.

You can harvest the seeds after it produces them or just leave it alone because it self sows.

Best uses

Mitsuba can be used in a variety of dishes and recipes that call for traditional herbs. This can be used to garnish or as a substitute for parsley or cilantro.

It can be used in soups, salads, and more. The stalk can be boiled with the leaves cut off as a salad or soup. The plant is naturally bitter if overcooked, so it’s best sprinkled raw on top of soups if you want to eat it that way.

The stalks are usually steamed briefly and then blanched before serving in traditional dishes. This herb is served cold and combined with soy sauce in many dishes.

You can use it in some recipes you may be more familiar with like crab and mitsuba said, stir fry, miso soup, and even regular rice bowls.

Anywhere you use parsley or cilantro, you can replace it with mitsuba instead for an alternative flavor.

Other than eating, the tasty herb can be used for decoration in the yard. If you grow the purple-leaved variety, you can leave it and let it add some color to your garden.

Companion plants

Mitsuba can be grown with similar herbs such as:

• Sweet cicely
• Chervil
• Bee balm
• Lamium
• Lungwort
• Sansho
• Udo
• Musk geranium
• Violets
• Woodland strawberries

Further reading

Here are some additional references you may find useful:

• Cryptotaenia japonica – Wikipedia
• Mitsuba, a Japanese edible grown for so many reasons – LATimes

Now you know how to plant, grow, and care for mitsuba

You now have all the skills you need to care for mitsuba and enjoy your harvest next season.

Use it in your soups and salads.

Don’t forget to propagate it so you have more for next season and never buy it again from the supermarket.

What do you think? Do you have any questions? Post your questions below and we’ll get back to you!