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Japanese Parsley Mitsuba
The leaves of Mitsuba resemble plain leaf parsley, but the flavour has hints of celery and parsley. Sow broadcast in spring or late summer, you can extend the season with cloches but this variety is known for being good in cold temperatures.. You can either pull whole plants or treat as "cut and come again".
The interest in what we have classed liberally as "Oriental Vegetables" increases every year. They can be used raw in salads, or lightly cooked for use in stir frys and numerous Chinese style meals. We hope you will be tempted to give something different a try.
Product Part Number: 31001
When to sow
When to Sow Mitsuba Japanese Parsley Seeds
April to June
Where to Sow
Sow directly outside from May to June, sow indoors from April into modules for transplanting out in summer. Successional sow every 4 weeks for continous supply.
What to do next
Plants are ready to harvest about 50 days from sowing. Harvest by cutting the stems at ground level when they are about 10-15cm (4-6in) tall. May require protection from slugs and snails.