| Cryptotaenia japonica | |
|---|---|
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Apiales |
| Family: | Apiaceae |
| Genus: | Cryptotaenia |
| Species: | C. japonica
|
| Binomial name | |
| Cryptotaenia japonica | |
| Synonyms[1] | |
| |
Cryptotaenia japonica, also called East Asian wildparsley,[2] Japanese cryptotaenia,[3] Japanese honewort,[3] white chervil[4] mitsuba,[5] Japanese wild parsley, stone parsley, honeywort, san ip, trefoil, and san ye qin (from Chinese: 三叶芹; pinyin: sānyè qín) is a plant species native to Japan, Korea, and China.[6] The plant is edible and is commonly used as a garnish and root vegetable in Japan,[7] and other Asian countries.[8]
Cryptotaenia japonica 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.[citation needed]
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.[citation needed]
