Mitsuba / Japanese Parsley

Mitsuba contains beta-carotene, which prevents oxidative of the body and helps keep the skin healthy, as well as vitamin C, which produces collagen necessary for healthy skin and has a key role in helping regulate the immune system. Mitsuba also contains folic acid, which is essential for the development of the fetus; iron, which helps produce blood; and potassium, which helps expel excess salt and water from the body and helps regulate blood pressure and aid swelling. Mitsuba's unique aroma comes from cryptotaenen, which is said to increase appetite and aid digestion, and is also effective for relaxation and promoting sound sleep.
Mitsuba can be chopped and added to soups, used as a topping on dishes like a herb, or eaten in a salad. It cooks quickly, so it is recommended that it not be cooked for too long. Mitsuba contains a lot of beta-carotene, a fat-soluble vitamin, so its absorption rate increases when eaten with foods with fats and oils.

For best results, cut off the roots and wrap the base of the stems in a wet paper towel, then place into an airtight container and refrigerate to store. The herb will keep longer this way, but it is better to consume quickly as the general aroma is best when fresh.

A herb that grows wild in the mountains and has a long history of use as a food ingredient. Cultivation began in earnest in the 1700s, which is when it spread throughout Japan.