Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Mitsuba, sometimes called Japanese parsley, is a native of both Asia and North America, Cryptotaenia japonica (or canadensis), whose mild, large leaves are used by the Japanese in soups and salads. They’re flavored mainly by a mixture of minor, woody-resinous terpenes (germacrene, selinene, farnesene, elemene).