Parsley – Japanese – Mitsuba

Apium - Japanese - Mitsuba

• Growing Temp 55°F – 75°F

• Days to Maturity 60-90 days

Ease of Cultivation and Culinary Use: Japanese Mitsuba Parsley is a unique, perennial herb known for its aromatic, serrated leaves that have a distinctive flavor reminiscent of a mix between parsley, celery, and chervil. This herb is relatively easy to grow, thriving in well-drained soil with partial shade to full sun. Mitsuba is commonly used in Japanese cuisine, adding a fresh, herbal note to soups, salads, and rice dishes, making it a delightful addition to any garden.

Direct Sowing: For direct sowing, plant Mitsuba Parsley seeds outdoors in early spring after the last frost in rich, well-drained soil. Sow the seeds about ¼ inch deep and space them 12-18 inches apart to allow for ample growth. Germination typically takes 14–30 days, so it’s important to keep the soil consistently moist during this period. Ensure the plants receive adequate sunlight while providing some protection from harsh afternoon sun.

Early Sowing for Seedlings: To start early, sow Mitsuba Parsley seeds indoors 6–8 weeks before the last expected frost. Use seedling trays filled with quality potting mix, lightly covering the seeds with soil. Maintain a temperature around 70°F for optimal germination. Once the seedlings have developed several true leaves and the danger of frost has passed, transplant them outdoors, spacing them appropriately for healthy growth.

Harvesting: To determine when Japanese Mitsuba Parsley is ready for harvest, look for robust plants with well-formed, serrated leaves, typically within 60-90 days. You can start harvesting once the leaves are lush, snipping off sprigs as needed. The best time to harvest is in the morning after the dew has dried to capture the essential oils at their peak. Regular harvesting will promote new growth and ensure a steady supply of this flavorful herb throughout the growing season.