Japanese Honewort

A genus of four species of annuals and perennials, occurring in northern temperate regions and montane tropical Africa. Two of the species, C. canadensis and C. japonica, are very similar, differing mainly in their distribution (from Manitoba to Texas for the former, and in parts of Asia for the latter), and are possibly synonymous. Leaves, stems, and flowers of C. canadensis are eaten raw in salads or cooked as a vegetable or soup ingredient; roots are cooked like carrots; and seeds are used as a spice in baking. Cryptotaenia japonica is cultivated as a vegetable and potherb in Japan and by Japanese communities in other parts of the world. Its flavor has been described by Joy Larkcom (Oriental Vegetables, 1991) as "a unique blend of parsley, celery, and angelica, with angelica predominating".) The bronze form is more ornamental and can be used in similar ways.

Upright perennial with hollow stalks, and trifoliate, toothed leaves, to 13cm (5in) long and 15cm (6in) wide, borne on sheathed stalks to 14cm (5½in) long. Minute white flowers appear in umbels in summer.

Common Name:	Japanese Honewort
Other Names:	Japanese wild chervil/parsley, mitsuba
Botanical Name:	Cryptotaenia japonica
Genus:	Cryptotaenia
Family:	Apiaceae
Native Location:	Temperate Asia, mainly China, Japan, Korea, Taiwan
Cultivation:	Rich moist soil in shade or partial shade. May be grown as an annual or perennial for culinary use. Plants from spring sowings may be blanched in winter/early spring by mounding with soil or covering with straw.
Propagation:	By seed sown successfully, from early spring to mid-summer; by division in spring or autumn.
Harvest:	Seedlings and young leaves are cut as required and used fresh. Roots are harvested when young. Seed heads are collected when almost ripe and hung upside down to dry.
Variation:	F. atropurpurea Has deep purple foliage. Kansai Is a popular variety for annual cultivation of 'green' mitsuba Kanto Has pale stalks, favored for blanching and perennial cultivation.
Height:	30-90cm (1-3ft)
Width:	30cm (1ft)
Hardiness:	Z4-9
Parts Used:	Leaves, leaf stalks, roots, seeds.
Properties:	An aromatic herb with an angelica-like flavor.
Culinary Uses:	In Japanese cuisine, young leaves and leaf stalks are cooked as a green vegetable, often served cold with soy sauce. Green or blanched leaf stalks are added to soups, salads, tempura, savory custards, and dishes such as sukiyaki. Seedlings are eaten in salads, roots are cooked like parsnips and seeds are used as seasoning.
Bibliography:	Encyclopedia of herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited. pg 184