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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Japanese
Parsley
[also Mitsu-ba, Japanese Wild Parsley or Japanese Honewort]
(Cryptotaenia japonica)
Family: Umbelliferae
A native to Japan, this herb has a celery crossed with parsley flavor.
In Japan it is known as Mitsu-ba, has a very distinct flavor; it is
eaten raw in salads or as garnish and is used as flavoring in soups
or cooked as greens. CAUTION: The leaves are reported to be toxic if
consumed in large quantities. It may be used as a substitute for the
celery leaf herb, with soups, salads, casseroles, stews, and stir fry
dishes. A member of the carrot family. It is grown commercially in the
Los Angeles area under greenhouse cultivation.
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